摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production of kvass, specifically to a method for production of kvass. Method includes preparation of recipe components, extraction of cloudberry pomace with liquid carbon dioxide with separation of corresponding miscella. Chicory is then cut, dried in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside chicory pieces to temperature 80-90 °C for at least 1 hour. Further, method includes roasting, impregnation with separated miscella with simultaneous pressure increase, 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 allows to reduce duration of technological process and increases foam stability of end product by 20-28 %.1 cl |