| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method incudes preparation of recipe components. Fennel is extracted with liquid carbon dioxide to separate according miscella. Dandelion roots are cut, dried for at least 1 hour in microwave field to residual moisture content of about 20 %, providing heating inside dandelion root pieces to 80-90 °C. Then it is roasted and soaked with separated micella and simultaneous pressure increase. After that pressure is reduced to atmospheric pressure and dandelion roots are simultaneously frozen. Then, crushing and mashing together with kvass crisp breads and hot water is performed. Triple infusion with separation of liquid phase from the sediment is performed to produce kvass wort. 25 % of recipe quantity of sugar in the form of white syrup is added to kvass wort. Finally, method includes fermentation with a mixture of pure cultures of kvass yeast strain M and lactic acid bacteria strains 11 and 13 and blending with remaining sugar in form of white syrup and bottling.EFFECT: technical result consists in reduction of the duration of the technological process and increase in the stability of the end product foam.1 cl |
