| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe ingredients. Prepared ashberry is extracted with liquid carbon dioxide to separate corresponding miscella. Prepared scorzonera is cut and dried in microwave field to residual humidity about 20 % at microwave field power providing heating of scorzonera to temperature inside pieces of 80-90 °C for at least 1 hour. Roasting and impregnating with separated miscella with simultaneous pressure increase. Pressure is reduced to atmospheric pressure with simultaneous freezing of scorzonera. 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 in form of white syrup, fermenting with combined culture of kvass yeast race M and S-2 and lactic acid bacteria 11 and 13, blending 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 |
