| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Recipe ingredients are prepared, peach pomace is extracted with liquid carbon dioxide to separate corresponding miscella. Girasol is cut, dried in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside chicory pieces to temperature of 80-90 °C for at least of 1 hour. Girasol is roasted, impregnated with separated miscella with simultaneous pressure increase. Pressure is discharged down to atmospheric value with simultaneous freezing of girasol. Girasol is crushed and mashed with dry bread kvass and hot water, and settled three times with separation of liquid phase from pulp to produce kvass wort. Method then includes adding thereto 25 % of recipe amount of sugar in form of white syrup, fermenting with mixture of pure cultures of kvass yeast strain M and lactic acid bacteria strain 11 and 13, blending with remaining portion of sugar in form of white syrup and bottling.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |
