| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method envisages recipe components preparation, extraction of bird cherry with liquid carbon dioxide to separate corresponding miscella, cutting of dandelion root, its drying in microwave to a residual moisture content of about 20 % at microwave field power providing heating inside oyster plant pieces to temperature 80-90 °C for at least 1 hour, roasting, impregnation with separated miscella with simultaneous pressure increase, reducing pressure to atmospheric pressure value with simultaneous freezing of dandelion root, crushing and mashing together with kvass bread and hot water and three-time digestion with separation of the liquid phase from pulp to produce kvass wort. Method also includes adding 25 % of the recipe quantity of sugar in the 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 end product.1 cl |
