| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe ingredients. Prepared cherry refuses extracted with liquid carbon dioxide to separate corresponding micella. Prepared dandelion roots are cut and dried in microwave field till residual humidity about 20 %, at microwave field power providing warming within dandelion root bits up to temperature 80-90 °C for at least 1 hour, fried, impregnated with separated micella and simultaneous pressure boost. Then pressure is reduced to atmospheric value with simultaneous freezing of dandelion roots. 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. Adding thereto 25 % of recipe amount of sugar as white syrup, fermenting mixture with pure cultures of kvass yeast M Strain and lactic bacteria 11 and 13 Strains, blended with remainder of sugar in form of white syrup, and bottling.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |
