| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method envisages recipe components preparation, extraction of fir needles with liquid carbon dioxide with separation of corresponding miscella, cutting girasol, its drying in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside girasol 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 girasol, 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 to obtained wort 25 % of recipe quantity of sugar in 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 |
