| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe components, extraction of raspberry pomace with liquid carbon dioxide to separate corresponding micella. Girasol is cut, dried in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside girasol pieces to temperature of 80-90 °C for at least 1 hour and roasted. Girasol is impregnated with separated miscella with simultaneous pressure increase. Pressure is reduced to atmosphere pressure value with simultaneous freezing of girasol, 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. Method then includes adding to wort 25 % of recipe quantity of sugar in form of white syrup, fermenting with a mixture of pure cultures of kvass yeast strain M and lactic acid bacteria strains 11 and 13. Blending is performed 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 |
