| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Apple pomace is extracted with liquid carbon dioxide to separate corresponding miscella. Girasol is cut and dried in microwave field for at least 1 hour to residual moisture content of about 20 % at microwave field power providing heating inside chicory pieces to temperature 80-90 °C. Girasol is roasted, impregnated with separated miscella with simultaneous pressure increase. Then pressure is reduced to atmospheric pressure value with simultaneous freezing of girasol. Girasol is crushed and mashed together with dry bread kvass and hot water. One performs three infusions with separation of liquid phase from thick to produce kvass wort. Method then includes adding to wort 25 % of recipe quantity of sugar in form of white syrup. Method then includes fermentation with a combined starter of kvass yeast strains M and C-2 and lactic acid bacteria strains 11 and 13, blending with remaining sugar and bottling.EFFECT: method allows to reduce duration of process and increase foam stability of end product.1 cl |
