| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method provides for preparation of the formulation components, extraction of quince husks with liquid carbon dioxide with separation of corresponding miscella, cutting of girasol-sunflower, its drying in UHF field to residual humidity about 20 % at UHF field power which provides warming of girasol-sunflower inside the bits to 80-90 °C during at least 1 hour, frying, impregnation with separated miscella with simultaneous pressure increase, pressure reduction down to atmospheric with simultaneous freezing of girasol-sunflower, crushing and mashing together with leavened loaves and hot water and triple digestion with separation of the liquid phase from pulp to produce kvass wort, adding 25 % of sugar formulation quantity in the form of white syrup, combined fermentation of kvass starter of yeast races M and C-2 and lactic acid bacteria races 11 and 13, blending with the remaining sugar in the form of white syrup, and bottling.EFFECT: use of the method allows to reduce duration of technological process and to increase foam stability of the end product compared with the product obtained by the closest analogue.1 cl |
