| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Ingredients are prepared. Kvass bread is filled with hot water and three times infused with separation of liquid phase from thick to produce kvass wort. Kvass wort is mixed with 25 % of recipe quantity of sugar in form of white syrup. Method then includes fermentation with mixture of pure cultures of kvass yeast race M and lactic acid bacteria races 11 and 13. Blended with remaining sugar in form of white syrup and bottling. Prepared cowberry marc is extracted with liquid carbon dioxide to separate corresponding miscella. Prepared yacon is cut, dried in microwave field to residual humidity about 20 % at microwave field power providing heating of yacon to temperature inside pieces of 80-90 °C for at least of 1 hour. One performs frying, impregnation with the separated miscella with simultaneous pressure boost. Pressure is then reduced to atmospheric value with simultaneous freezing of yacon, crushing and mashing in an amount of approximately 3.6 % of sugar consumption with dry bread kvass.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl, 2 dwg |
