| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method envisages recipe components preparation, extraction of mulberry pomace with liquid carbon dioxide to separate corresponding miscella, cutting of chicory, its drying in microwave field till the residual humidity of about 20 % at microwave filed power providing warming of chicory till the temperature inside the bits is of 80-90 °C for at least 1 hour, roasting, impregnation with separated miscella with simultaneous increase of pressure, pressure reduction down to atmospheric value with simultaneous freezing of chicory, crushing and mashing together with dry bread kvass and hot water and triple infusion with separation of liquid phase from the sediment to produce kvass wort, adding 25 % of the recipe quantity of sugar to it in the form of white syrup, fermentation with a mixture of pure cultures of kvass yeast of race M and lactic acid bacteria of race 11 and 13, blending with the remaining sugar as white syrup and bottling.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |
