| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe components by extracting lemon peel with liquid carbon dioxide to separate corresponding miscella, cutting scorzonera, drying in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside scorzonera pieces to temperature of 80-90 °C for at least for 1 hour, roasting, impregnation with separated miscella with simultaneous pressure increase. After impregnation pressure is reduced to atmospheric pressure, which provides for evaporation of part of carbon dioxide and freezing of scorzonera, which is crushed by any known method. Prepared dry bread kvass and crushed scorzonera are mashed with hot water and settled three times with separation of liquid phase from pulp to produce kvass wort, to which is added 25 % of recipe quantity of sugar in form of white syrup and fermented with a mixture of pure cultures of kvass yeast strain M and lactic acid bacteria strains 11 and 13. Fermented wort is blended with remaining sugar in form of white syrup and delivered for bottling to produce end product.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |
