| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. When preparing recipe components, method comprises extraction of rose flowers with liquid carbon dioxide to separate corresponding miscella. Scorzonera is cut, dried 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, impregnating with separated miscella at simultaneous pressure increase, 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 in form of white syrup, fermenting with combined starter of kvass yeast strains M and S-2 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 |
