| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method involves preparation of recipe components, extraction of mandarin orange peel with liquid carbon dioxide to separate corresponding miscella, cutting dandelion roots, drying in microwave field, roasting, impregnation with separated miscella with simultaneous pressure increase, reducing pressure to atmospheric value with simultaneous freezing of dandelion roots, crushing and mashing together with kvass bread and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort, adding 25 % of recipe amount of sugar, fermentation with bakery yeast, blending with remaining sugar and bottling.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |
