| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. In method of producing kvass, redcurrant pomace is extracted with liquid carbon dioxide with separation of corresponding miscella. Then prepared dandelion roots are cut, dried in microwave field to a residual moisture content of about 20 % at microwave field power providing heating inside dandelion root pieces to temperature of 80-90 °C for at least 1 hour. Dandelion roots are roasted and impregnated with separated miscella with simultaneous pressure increase. Pressure is reduced to atmospheric pressure with simultaneous freezing of dandelion roots and subsequent crushing. Prepared dry bread kvass and crushed dandelion roots in an amount of about 3.6 % of consumption of sugar are mashed with hot water. Method then includes settling three times with separation of liquid phase from pulp to produce kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermenting with combined starter of yeast kvass strains M and S-2 and lactic acid bacteria strains 11 and 13, blending and bottling.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |
