| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Bay Laurel is extracted with liquid carbon dioxide to separate appropriate miscella. Scorzonera is cut and dried in microwave field till residual humidity about 20 % at microwave filed power providing warming of scorzonera inside bits till temperature 80-90 °C for at least of 1 hour with its subsequent roasting and impregnation with separated miscella with simultaneous pressure boost. Depressurisation till atmosphere pressure with simultaneous freezing of scorzonera and its subsequent grinding. Kvass bread and scorzonera in amount of 3.6 % by weight of recipe quantity of sugar in form of white syrup are filled with hot water and settled three times with separation of liquid phase from pulp to produce kvass wort, adding to wort 25 % of recipe quantity of sugar in form of white syrup and fermentation of mixture of pure cultures of kvass yeast strain M and lactic acid bacteria strains 11 and 13, followed by blending with remaining sugar in form of white syrup and bottling to produce end product.EFFECT: invention allows to reduce process duration and increases foam stability of end product.1 cl |
