摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of formulation components, extraction of apple pomace with liquid carbon dioxide to separate corresponding miscella, cutting of chicory, drying it in microwave field till residual humidity about 20 %, at microwave field power, providing heating inside chicory pieces to temperature 80-90 °C for at least 1 hour, roasting, impregnation with separated miscella with simultaneous pressure increase, pressure reduction down to atmospheric value with simultaneous freezing of chicory, crushing and mashing together with dry bread kvass and hot water and 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 |