| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method includes preparation of recipe components, extraction of mace by liquid carbon dioxide to separate corresponding miscella, cutting of girasol, its drying in microwave field till residual humidity of about 20 % at microwave filed power providing warming the bits of girasol from inside to temperature of 80-90 °C during at least 1 hour, frying, impregnation with separated miscella at simultaneous pressure boost. Followed by depressurisation till atmosphere pressure with simultaneous freezing of girasol, crushing and mashing together with dry bread kvass and hot water and triple infusion with separation of the liquid phase from pulp to produce kvass wort, adding 25 % of the recipe quantity of sugar as white syrup, fermentation with bakery yeast, blending with the remaining sugar as white syrup and bottling.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |
