| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe components, mashing dry kvass with 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 amount of sugar in form of white syrup, fermenting with combined culture of kvass yeast strains M and S-2 and lactic acid bacteria strains 11 and 13, blending with remaining portion of sugar in form of white syrup and bottling. Prepared clove is extracted with liquid carbon dioxide with separation of corresponding miscella. Prepared girasol-sunflower is cut and dried in microwave field to residual moisture content of about 20 % at microwave field power providing heating of girasol-sunflower to temperature of 80-90 °C for at least 1 hour, roasted, impregnated with separated miscella with simultaneous pressure increase. Pressure is then reduced to atmospheric value with simultaneous freezing of girasol-sunflower, crushing and mashing in an amount of about 3.6 % of sugar consumption with dry bread kvass.EFFECT: method allows to reduce duration of process and increase foam stability of target product.1 cl |
