| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method provides for preparation of the formulation components, extraction of redcurrant husks with liquid carbon dioxide with separation of corresponding miscella, cutting of scorzonera, its drying in UHF field to residual humidity about 20 % at UHF field power which provides warming of scorzonera inside the bits to 80-90 °C during at least 1 hour, frying, impregnation with separated miscella with simultaneous pressure increase, pressure reduction down to atmospheric value with simultaneous freezing of scorzonera, crushing and mashing together with leavened loaves and hot water and triple digestion with separation of the liquid phase from pulp to produce kvass wort, adding 25 % of sugar formulation quantity in the form of white syrup, fermentation with a mixture of pure cultures of kvass yeast race M and lactic acid bacteria races 11 and 13, blending with the remaining sugar in the form of white syrup, and bottling.EFFECT: method allows to reduce duration of process and increase foam stability of target product.1 cl |
