| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of formulation components, extraction of geranium flowers with liquid carbon dioxide to separate corresponding miscella, cutting yacon, drying in microwave field to residual moisture content of about 20 % at microwave filed power, providing heating inside yacon pieces to temperature 80-90 °C for at least 1 hour, roasting, impregnation with separated miscella with simultaneous pressure increase, pressure reduction to atmospheric pressure value with simultaneous freezing of yacon, crushing and mashing together with leavened loaves and hot water and triple digestion with separation of the liquid phase from pulp to produce kvass wort, adding 25 % of the recipe quantity of sugar to it in the form of white syrup, fermentation with bakery yeast, blending with the remaining sugar in the form of white syrup, and bottling.EFFECT: technical result is that method allows to reduce duration of process and increases foam stability of end product.1 cl |
