摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method involves preparation of recipe components, extraction of blueberry pomace with liquid carbon dioxide to separate corresponding miscella, cutting scorzonera, drying in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside scorzonera pieces to temperature 80-90 °C for at least 1 hour, roasting, impregnation with separated miscella with simultaneous increase of pressure, reducing pressure to atmospheric pressure value with simultaneous freezing of scorzonera, 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 recipe quantity of sugar syrup in form of white syrup, fermentation with combined starter of yeast kvass strains M and C-2 and lactic acid bacteria strains 11 and 13, blending with the remaining sugar in form of white syrup and bottling.EFFECT: invention allows to reduce duration of process and increase foam stability of end product.1 cl |