| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe components, extraction of thyme with liquid carbon dioxide to separate corresponding miscella, cutting dandelion roots, drying in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside dandelion root pieces to temperature of 80-90 °C, for at least 1 hour. Method includes roasting, impregnation with separated miscella with simultaneous pressure increase, pressure dropping to atmospheric value with simultaneous freezing of dandelion roots, 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. Wort is then mixed with 25 % of recipe quantity of sugar in form of white syrup. Method comprises fermentation with bakery yeast, blended with the remaining sugar in the form of white syrup, and bottled.EFFECT: method allows to reduce duration of process and increase foam stability of end product.1 cl |
