| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of formulation components, extraction of pear pomace with liquid carbon dioxide with separation of corresponding miscella, cutting girasol, its drying in microwave field to residual moisture content of about 20 % at microwave field power, providing heating inside girasol pieces to temperature 80-90 °C for at least 1 hour, roasting, impregnating with separated miscella at simultaneous pressure increase, pressure reduction down to atmospheric with simultaneous freezing of girasol, 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 combined starter of kvass yeast of race M and C-2 and lactic acid bacteria of race 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 |
