| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Kvass production method envisages preparation of recipe components, mashing kvass bread with hot water, and three time digestion with separation of liquid phase from thick in order to produce kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation with mixture of pure cultures of kvass yeast M Strain and lactic bacteria 11 and 13 Strains, blending with remaining sugar in form of white syrup, and bottling. Prepared strawberry refuse is extracted with liquid carbon dioxide to separate corresponding micella. Prepared scorzonera is cut, dried in microwave field till residual humidity about 20 %, at microwave field power providing warming within scorzonera bits up to temperature 80-90 °C during at least 1 hour, frying, impregnation with separated micella and simultaneous pressure boost, depressurisation to atmospheric value and simultaneous freezing of scorzonera, crushed, and mashed in amount of approximately 3.6 % of sugar consumption together with kvass bread.EFFECT: technical result is reduction of process duration and increased stability of foam in finished product.1 cl |
