| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of formulation components, extraction of laurel cinnamon with liquid carbon dioxide with separation of corresponding miscella, cutting girasol, drying in microwave field to residual moisture content of about 20% at microwave field power, providing heating inside girasol pieces to temperature 80-90 °C for at least 1 hour. Further method includes, impregnation with separated miscella with simultaneous increase of pressure, 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. Method then includes adding to wort 25 % of recipe quantity of sugar in form of white syrup, fermented with a mixture of pure cultures of kvass yeast strain M and lactic acid bacteria strains 11 and 13, blending with remaining sugar in form of white syrup and bottling.EFFECT: method allows to reduce duration of process and increase foam stability of target product.1 cl |
