摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe components, extraction of ajowan caraway with liquid carbon dioxide to separate corresponding miscella, cutting of girasol, its drying in UHF field to residual humidity about 20 % at UHF field power which provides warming of girasol inside the bits to 80-90 °C during at least 1 hour, roasting, impregnating with separated miscella at simultaneous pressure increase, pressure reduction down to atmospheric with simultaneous freezing of girasol, 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 |