| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe ingredients, extraction of violet flowers with liquid carbon dioxide to separate the corresponding miscella, cutting of chicory, its drying in microwave field till residual humidity about 20 % at microwave filed power providing warming of chicory inside the bits till temperature 80-90 °C for at least 1 hour, frying, impregnation with the separated miscella with simultaneous increase of pressure, pressure reduction down to the atmospheric value with simultaneous freezing of chicory, crushing and mashing together with kvass bread and hot water, followed by triple infusion with separation of liquid phase from pulp to produce kvass wort. Method also includes adding to the obtained wort 25 % of the recipe quantity of sugar in the form of white syrup, bakery yeast fermentation, 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 |
