| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method includes preparation of recipe components, extraction of cherry refuse with liquid carbon dioxide with corresponding miscella separation, cutting of oyster plant, its drying in microwave till residual humidity of about 20 % at microwave filed power providing warming of the bits of oyster plant from the inside to temperature of 80-90 °C during at least 1 hour, frying, impregnating with separated miscella at simultaneous pressure boost, depressurisation to atmospheric pressure with simultaneous freezing of oyster plant, crushing and mashing together with dry bread kvass and hot water and triple infusion with separation of the liquid phase from pulp to produce kvass wort, adding 25 % of the recipe quantity of sugar as white syrup, fermenting combined starter of yeast kvass of race M and C-2 and lactic acid bacteria of race 11 and 13, blending with the remaining sugar as white syrup and bottling.EFFECT: method allows to reduce duration of process and increase foam stability of target product.1 cl |
