| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe components, extracting spearmint with liquid carbon dioxide to separate corresponding miscella, cutting yacon, drying in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside yacon pieces to temperature of 80-90 °C for at least for 1 hour, roasting, impregnation with separated miscella with simultaneous pressure increase. Method then includes reducing pressure to atmospheric pressure value with simultaneous freezing of yacon, crushing and mashing together with kvass bread and hot water, settling three times with separation of liquid phase from pulp to produce kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation with bakery yeast, blending with remaining sugar in form of white syrup and bottling.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |
