| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. At the recipe components preparation one performs extraction of tangerine peel with liquid carbon dioxide to separate corresponding miscella. Yakon is cut, dried in the microwave to a residual moisture content of about 20 % in the power of the microwave field, providing heating to the temperature within yakon pieces of 80-90 °C, for at least 1 hour. Roasting, impregnation with separated miscella with simultaneous pressure increase, reducing pressure to the atmospheric pressure value with simultaneous freezing of yacon. Method then includes 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. Added with 25 % of the recipe quantity of sugar in the form of white syrup, fermented with a mixture of pure cultures of kvass yeast strain M and lactic acid bacteria strains 11 and 13, blended with the remaining sugar in the form of white syrup, and bottled.EFFECT: method allows to reduce duration of process and increase foam stability of target product.1 cl |
