| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of formulation components, extraction of grape pomace by liquid carbon dioxide to separate corresponding miscella, cutting dandelion roots, drying it in microwave field till residual humidity about 20 % at microwave field power providing warming inside dandelion root bits to temperature of 80-90 °C for at least 1 hour, frying, impregnation with separated miscella with simultaneous pressure boost, depressurization 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, adding 25 % of sugar formulation quantity in the form of white syrup, fermentation with mixture of pure cultures of kvass yeast strain M and lactic acid bacteria strains 11 and 13, blending with the remaining sugar in the form of white syrup, and bottling.EFFECT: method reduces duration of process and increases foam stability of target product.1 cl |
