| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe components, mashing kvass crisp breads with hot water and 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, fermentation with baker's yeast, blending with remaining sugar in form of white syrup and bottling. Prepared pine needles are extracted with liquid carbon dioxide with separation of corresponding miscella, followed by cutting prepared girasol, drying in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside girasol pieces to temperature 80-90 °C for at least 1 hour, roasting, impregnating with separated miscella with simultaneous pressure increase, reducing pressure to atmospheric value with simultaneous freezing of girasol, crushing and mashing in an amount of about 3.6 % of sugar consumption together with kvass bread.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |
