| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of formulation components, extraction of apple pomace with liquid carbon dioxide to separate corresponding miscella, cutting oyster plant, drying in microwave field to residual moisture content of about 20 % at microwave field power providing warming inside oyster plant pieces to temperature of 80-90 °C for at least 1 hour, roasting, impregnating with separated miscella at simultaneous pressure increase, reducing pressure to atmospheric pressure value with simultaneous freezing of oyster plant, 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 |
