| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method includes preparation of recipe components, extraction of crowberry pomace with liquid carbon dioxide to separate corresponding miscella, cutting of yacon, drying in microwave till residual humidity of about 20 % at microwave filed power providing warming of the bits of yacon from inside to temperature of 80-90 °C for not less than 1 hour, frying, impregnating with separated miscella at simultaneous pressure boost, depressurisation to atmospheric pressure with simultaneous freezing of yacon, 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 with 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 reduces duration of process and increases foam stability of end product.1 cl |
