| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Kvass production method envisages recipe components preparation, extraction of sea-buckthorn pomace with liquid carbon dioxide to separate corresponding miscella, girasol-sunflower cutting, its drying in microwave field to the residual moisture content of about 20 % at microwave field power providing heating inside girasol-sunflower pieces to the temperature of 80-90 °C for at least of 1 hour, frying, impregnation with the separated miscella with simultaneous increase of pressure, pressure reduction down to the atmospheric value with simultaneous freezing of girasol-sunflower, crushing and mashing together with kvass bread and hot water and triple infusion with separation of liquid phase from the sediment is performed to produce kvass wort, adding 25 % of the recipe quantity of sugar to it in the form of white syrup, bakery yeast fermentation, blending with the remaining sugar as white syrup and bottling.EFFECT: use of the method reduces duration of process and increases the foam stability of the end product in comparison with product obtained according to the closest analogue.1 cl |
