| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Recipe ingredients are prepared. Method then includes mashing dry bread kvass with hot water and settling three times with separation of liquid phase from pulp 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 dispensed. Prepared blueberry pomace is extracted with liquid carbon dioxide to separate corresponding miscella. Prepared oyster plant is cut, dried in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside oyster plant pieces to temperature 80-90 °C for at least 1 hour, roasted, impregnated with separated miscella with simultaneous pressure increase. Pressure is then reduced to atmospheric value with simultaneous freezing of oyster plant, crushing and mashing in an amount of approximately 3.6 % of sugar consumption with dry bread kvass.EFFECT: provides reduced duration of technological process and increased resistance of foam in finished product.1 cl |
