摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe components, extracting fir needles with liquid carbon dioxide to separate corresponding miscella, cutting oyster plant, drying in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside oyster plant pieces to temperature of 80-90 °C for at least 1 hour, roasting, impregnation with separated miscella with simultaneous pressure increase. After impregnation pressure is reduced down to atmospheric pressure, which provides for evaporation of part of carbon dioxide and freezing of oyster plant, which is crushed by any known method. Prepared dry bread kvass and crushed oyster plant are mashed with hot water and settled three times with separation of liquid phase from pulp to produce kvass wort, to which is added 25 % of recipe quantity of sugar in form of white syrup and fermented with a combined starter of kvass yeasts strains M and S-2 and lactic acid bacteria strains 11 and 13. Fermented wort is blended with remaining sugar in form of white syrup and delivered for bottling to produce end product.EFFECT: method allows to reduce duration of process and increase foam stability of target product.1 cl |