| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe components by extracting caraway with liquid carbon dioxide to separate corresponding miscella, cutting yacon, drying in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside yacon pieces to temperature of 80-90 °C for at least for 1 hour, roasting, impregnation with separated miscella with simultaneous pressure increase, reducing pressure to atmospheric pressure value with simultaneous freezing of yacon and crushing. Yacon is then mashed with dry bread kvass and hot water and settled three times with separation of liquid phase from pulp to produce kvass wort. Method then includes adding to wort 25 % of recipe amount of sugar in form of white syrup, fermented with bakery yeast, blended with remaining sugar in form of white syrup and bottled.EFFECT: reduced duration of technological process and increased foam stability of desired product.1 cl |
