| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method involves preparation of recipe components by extraction of fir needles with liquid carbon dioxide to separate corresponding miscella, cutting of scorzonera, its drying in microwave field till residual humidity about 20 % at microwave filed power providing warming of scorzonera inside bits till temperature of 80-90 °C for at least of 1 hour, frying, impregnation with separated miscella at simultaneous pressure boost, pressure reduction down to atmospheric value with simultaneous freezing of scorzonera and its crushing. Scorzonera is then mashed together with kvass bread and hot water and settled three times with separation of liquid phase from pulp to obtain kvass wort. Method then includes adding to wort 25 % of recipe amount of sugar in form of white syrup, fermented with bakery yeast, blended with remaining sugar in form of white syrup and bottled.EFFECT: reduced duration of technological process and increased foam stability of desired product.1 cl |
