摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method envisages preparation of recipe components, extraction of catnip with liquid carbon dioxide with corresponding miscella separation, cutting oyster plant, its drying in microwave field to residual moisture of about 20 % at microwave filed power providing heating inside oyster pieces to temperature of 80-90 °C for at least 1 hour, roasting, impregnation with separated miscella with simultaneous pressure increase, reducing pressure to atmospheric value with simultaneous freezing of oyster plant, crushing and mashing together with kvass crisp bread and hot water and three-time infusion and separation of liquid phase from pulp to produce kvass wort. Method also envisages adding to obtained wort 25 % of recipe amount of sugar in form of white syrup, fermenting with combined culture of kvass yeast race M and C-2 and lactic acid bacteria races 11 and 13, blending with remaining portion of sugar in form of white syrup and bottling.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |