| 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 motherwort is extracted with liquid carbon dioxide to separate corresponding miscella. Prepared yacon is cut, dried in microwave field till residual humidity about 20 % at microwave filed power providing warming inside yacon bits till temperature 80-90 °C for at least of 1 hour, fried, impregnated with separated miscella with simultaneous pressure boost. Pressure is then reduced to atmospheric pressure value with simultaneous freezing of yacon, crushing and mashing in an amount of about 3.6 % of sugar consumption with dry bread kvass.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |
