| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises following operations. Extraction of cranberry pomace with liquid carbon dioxide to separate corresponding miscella. Cutting oyster plant, drying in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside oyster plant pieces to temperature of 80-90 °C for at least 1 hour. Method then includes roasting, impregnation with separated miscella with simultaneous pressure increase. Pressure is reduced to atmospheric pressure value with simultaneous freezing of oyster plant. Crushing and mashing together with kvass bread and hot water and three infusions with separation of liquid phase from thick to produce kvass wort. Adding 25 % of recipe quantity of sugar in form of white syrup. Fermentation of a mixture of pure cultures of yeast kvass race M and lactobacilli races 11 and 13, blending with the remaining sugar syrup and a white filling.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |
