| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe components, extraction of lime peel with liquid carbon dioxide with separation of corresponding miscella, cutting chicory, drying in microwave field for at least 1 hour to residual moisture content of about 20 % and temperature inside pieces of 80-90 °C. Then chicory is roasted and impregnated with separated miscella with simultaneous pressure increase. Then one performs depressurisation to atmospheric value with simultaneous freezing of chicory. Chicory is crushed, mashed together with kvass bread and hot water and settled three times with separation of liquid phase from pulp to produce kvass wort. One adds to kvass wort 25 % of recipe quantity of sugar in form of white syrup and fermented by combined starter of kvass yeast races M and S-2 and lactic acid bacteria races 11 and 13. Fermented wort is blended with remaining sugar in form of white syrup and delivered for bottling.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |
