| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe components, extraction of honeyberry 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 of 1 hour, roasting, impregnation with separated miscella with simultaneous pressure increase, reducing pressure to atmospheric pressure value with simultaneous freezing of girasol-sunflower, crushing and mashing together with dry kvass bread and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation by combined starter of kvass yeast strains M and S-2 and lactic acid bacteria strains 11 and 13, blending with remaining sugar in form of white syrup and bottling.EFFECT: reduced duration of technological process and high stability of kvass foam.1 cl |
