| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe ingredients. Prepared dill seeds are extracted with liquid carbon dioxide to separate corresponding miscella. Prepared yacon is cut and dried in microwave field to residual moisture content of about 20 % at microwave field power, providing heating inside yacon pieces to temperature 80-90 °C for at least 1 hour, roasted, impregnated with separated miscella with simultaneous pressure increase. Pressure is reduced down to atmospheric pressure value with simultaneous freezing of yacon. Method then includes 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. Method then includes adds thereto 25% of recipe quantity of sugar in form of white syrup, fermenting with combined starter of kvass yeast strains M and C-2 and lactic acid bacteria strains 11 and 13, blending with remaining sugar in form of white syrup and delivered for bottling.EFFECT: method allows to reduce duration of process and increase foam stability of target product.1 cl |
