| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of formulation components, attrition of dry bread kvass and hot water and settling three times with separation of liquid phase from pulp to obtain kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation with mixture of pure cultures of kvass yeast strain M and lactic acid bacteria strains 11 and 13, blending with remaining sugar in form of white syrup, and bottling. Prepared blackcurrant pomace is extracted with liquid carbon dioxide to separate corresponding miscella, prepared scorzonera is cut, dried in microwave field till residual humidity about 20 % at microwave filed power providing warming of scorzonera inside bits till temperature 80-90 °C for at least of 1 hour, roasted, impregnated with separated miscella with simultaneous increase of pressure, reducing pressure to atmospheric pressure with simultaneous freezing of scorzonera, crushed and mashed in an amount of about 3.6 % of sugar consumption together with dry bread kvass.EFFECT: method allows to reduce duration of process and increase foam stability of end product.1 cl |
