| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of formulation components, extraction of calamus 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, frying, impregnating with separated miscella at simultaneous pressure increase, pressure reduction to atmospheric pressure with simultaneous freezing of scorzonera, crushing and mashing together with kvass bread and hot water and settling three times with separation of the liquid phase from pulp to produce kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation with bakery yeast, blending with remaining sugar in form of white syrup and bottling.EFFECT: method reduces duration of process and increases foam stability of target product.1 cl |
