| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Recipe ingredients are prepared. Method then includes mashing dry bread kvass with hot water and settling three times with separation of liquid phase from pulp to produce kvass wort. Method then includes adding to wort 25 % of recipe amount of sugar in form of white syrup, fermenting with bakery yeast, blending with remaining sugar in form of white syrup and bottling. Prepared thyme is extracted with liquid carbon dioxide to separate corresponding miscella. Prepared scorzonera is cut, dried in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside scorzonera pieces to temperature 80-90 °C for at least 1 hour, roasted, impregnated with separated miscella with simultaneous pressure increase. Pressure is then reduced to atmospheric value with simultaneous freezing of scorzonera, crushing and mashing in an amount of approximately 3.6 % of sugar consumption with dry bread kvass.EFFECT: provides reduced duration of technological process and increased resistance of foam in finished product.1 cl |
