| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe ingredients. Prepared cacao husks are extracted with liquid carbon dioxide to separate corresponding miscella. Prepared girasol is cut and dried in microwave field to residual humidity about 20 % at microwave field power providing heating of girasol to temperature inside pieces of 80-90 °C for at least 1 hour. Then, the calamus is roasted and impregnated with separated miscella with simultaneous pressure increase. Pressure is discharged down to atmospheric value with simultaneous freezing of girasol. Mixture is crushed and mashed together with kvass bread and hot water, and three times digested with separation of liquid phase from thick in order to obtain kvass wort. One adds to it 25 % of recipe quantity of sugar in form of white syrup, fermented with mixture of pure cultures of kvass yeast strain M and lactic acid bacteria strains 11 and 13, blended with remaining sugar in form of white syrup and delivered for bottling.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |
