| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe components, extraction of cornel pomace with liquid carbon dioxide to separate corresponding miscella, cutting oyster plant, drying in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside oyster plant pieces to temperature of 80-90 °C for at least 1 hour. Oyster plant is then roasted, impregnated with separated miscella with simultaneous increase of pressure, reducing pressure to atmospheric pressure value with simultaneous freezing of oyster plant. Method then includes crushing and mashing oyster plant together with dry bread kvass and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort. Method then includes adding to kvass wort 25 % of recipe quantity of sugar in form of white syrup, fermentation with a combined starter of yeast kvass strains M and C-2 and lactic acid bacteria strains 11 and 13, blending with the remaining sugar in form of white syrup and bottling.EFFECT: result is reduced duration of technological process and increased foam stability of target product.1 cl |
