摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Kvass production 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 a combined culture kvass yeast strains M and S-2 and lactic acid bacteria strains 11 and 13, blending with remaining sugar in form of white syrup and bottling. Prepared vanilla is extracted with liquid carbon dioxide with corresponding miscella separation, prepared yacon is cut, dried in microwave field till residual humidity about 20 % at microwave filed power providing warming inside yacon bits till temperature of 80-90 °C for at least of 1 hour, fried, impregnated with separated miscella at simultaneous pressure boost, depressurisation to atmospheric value with simultaneous freezing of yacon, crushed and filled in amount of approximately 3.6 % of sugar consumption together with kvass bread.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |