摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method envisages recipe components preparation, Chinese magnolia vine extraction with liquid carbon dioxide to separate corresponding miscella, cutting of chicory, its drying in UHF field to till residual humidity about 20 % at UHF field power which provides warming of chicory inside the bits to 80-90 °C during at least 1 hour, roasting, impregnation with separated miscella, while increasing pressure, 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 |