| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe components, extraction of motherwort with liquid carbon dioxide with separation of corresponding miscella, cutting girasol-sunflower, drying in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside girasol-sunflower pieces to temperature of 80-90 °C for at least 1 hour, frying, impregnating with separated miscella at simultaneous increase of pressure, reducing to atmospheric pressure with simultaneous freezing of girasol-sunflower, 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, adding 25 % of recipe quantity of sugar as white syrup, fermenting 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 |
