| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method includes preparation of recipe components, extraction of dill seeds with liquid carbon dioxide to separate corresponding miscella, oyster plant cutting, its drying in microwave field till residual humidity about 20 % at microwave filed power providing warming inside the oyster plant bits till the temperature of 80-90 °C for at least 1 hour, 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 dry bread kvass and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort, adding thereto 25 % of prescription amount of sugar in form of white sugar syrup, bakery yeast fermentation, blending with the remaining sugar in the form of white syrup and bottling.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |
