摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe components, extraction of cinnamon with liquid carbon dioxide with separation of corresponding miscella, cutting scorzonera, drying in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside scorzonera pieces temperature 80-90 °C for at least 1 hour. Method comprises roasting, impregnation with separated miscella with simultaneous pressure increase, 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, 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 enables to reduce duration of process and increase foam stability of end product.1 cl |