摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe ingredients. Prepared Lavender is extracted with liquid carbon dioxide to separate corresponding miscella. Prepared dandelion roots are cut and dried in microwave field till residual humidity about 20 % at microwave filed power providing warming of dandelion roots inside bits till temperature 80-90 °C during at least 1 hour. Then, the calamus is roasted and impregnated with separated miscella with simultaneous pressure increase. 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. One adds to it 25 % of recipe quantity of sugar in form of white syrup, fermented with mixture of pure cultures of kvass yeast race M and lactic acid bacteria races 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 |