摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of formulation components, extraction of pear pomace with liquid carbon dioxide with separation of corresponding miscella, cutting oyster plant, drying in microwave field to residual moisture content of about 20 % at microwave field power, providing heating inside oyster plant pieces to temperature 80-90 °C for at least 1 hour, roasting, impregnating with separated miscella at simultaneous pressure increase, reducing pressure to atmospheric pressure value with simultaneous freezing of oyster plant, 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 |