| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe components by extracting cinnamon 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, reducing pressure to atmospheric pressure value with simultaneous freezing of scorzonera and 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, fermenting with combined culture of kvass yeast strains M and S-2 and lactic acid bacteria strains 11 and 13, blending with remaining portion of sugar in form of white syrup and bottling.EFFECT: reduced duration of technological process and increased foam stability of desired product.1 cl |
