| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe components, extraction of catnip with liquid carbon dioxide with separation of corresponding miscella, cutting chicory, drying in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside chicory pieces to temperature 80-90 °C for at least 1 hour. Further, method includes roasting, impregnation with separated miscella with simultaneous pressure increase. Further, pressure is reduced to atmospheric value with simultaneous freezing of chicory, 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. Method then includes adding 25 % of recipe quantity of sugar in form of white syrup, fermenting with a combined starter of kvass yeast strains M and S-2 and lactic acid bacteria strains 11 and 13, 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 |
