| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe components, extraction of mandarin orange peel with liquid carbon dioxide, cutting oyster plant, drying in microwave field, roasting, impregnation with separated miscella with simultaneous pressure increase, reducing pressure to atmospheric pressure value with simultaneous freezing of oyster plant, crushing and mashing together with kvass bread and hot water, settling to produce kvass wort, adding sugar, fermentation with mixture of pure cultures kvass yeast and lactic acid bacteria, blending with remaining sugar and bottling.EFFECT: proposed method allows to reduce duration of process and increases foam stability of end product.1 cl |
