摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe components, extraction of ashberry with liquid carbon dioxide to separate corresponding miscella, cutting of girasol, drying in microwave field to residual humidity about 20 % at microwave field power providing warming of girasol inside bits to temperature 80-90 °C for at least of 1 hour, roasting, impregnation with separated miscella with simultaneous pressure increase, depressurisation to atmospheric value with simultaneous freezing of girasol, crushing and mashing together with kvass bread and hot water and settling three times with separation of liquid phase from thick to produce kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation with kvass yeast, blending with remaining sugar in form of white syrup and bottling.EFFECT: technical result consists in reduction of process duration and increase in stability of finished product foam.1 cl |