| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Kvass production method provides for preparation of the formulation components, mashing dry kvass with hot water and settling three times with separation of liquid phase from pulp to obtain kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, combined fermentation of kvass starter of yeast races M and C-2 and lactic acid bacteria races 11 and 13, blending with remaining sugar in form of white syrup, and bottling. Prepared plum pomace is extracted with liquid carbon dioxide to separate corresponding miscella, prepared chicory is 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, roasted, impregnated with separated miscella with simultaneous increase of pressure, reducing pressure to atmospheric pressure with simultaneous freezing of chicory, crushed and mashed in an amount of about 3.6 % of sugar consumption together with dry bread kvass.EFFECT: method allows to reduce duration of process and increase foam stability of end product.1 cl |
