| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of formulation components, extracting limequat peel with liquid carbon dioxide to separate corresponding miscella, cutting scorzonera, drying 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. Method then includes roasting, impregnation with separated miscella with simultaneous increase of pressure, reducing pressure to atmospheric pressure value with simultaneous freezing of scorzonera, 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 end product.1 cl |
