摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method involves preparation of recipe components, extraction of barberries with liquid carbon dioxide to separate corresponding miscella, cutting girasol, drying in microwave field to residual humidity of about 20 % at microwave field power providing heating inside girasolpieces to a temperature of 80-90 °C for at least 1 hour, roasting, impregnation with separated miscella with simultaneous pressure increase, reducing pressure 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 pulp to produce kvass wort, adding thereto 25 % of recipe quantity of sugar in form of white syrup, fermentation with bakery 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 |