| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. When preparing recipe components, caraway is extracted with liquid carbon dioxide to separate corresponding miscella. Chicory is cut, dried in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside chicory 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 pressure value with simultaneous freezing of chicory. Method then includes crushing and mashing together with dry bread kvass and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort. Added 25 % of recipe quantity of sugar in form of white syrup, fermented by combined starter of yeast kvass races M and S-2 and lactic acid bacteria races 11 and 13, blending with remaining sugar in form of white syrup and bottling.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |
