| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. In method of producing kvass, prepared cherry pomace is extracted with liquid carbon dioxide to separate corresponding miscella. Then prepared dandelion roots are cut, dried in microwave field to a residual moisture content of about 20 % at microwave field power providing heating inside dandelion root pieces to temperature of 80-90 °C for at least 1 hour. Dandelion roots are roasted and impregnated with separated miscella with simultaneous pressure increase. Pressure is then reduced to atmospheric value with simultaneous freezing of dandelion roots, crushing and mashing in an amount of approximately 3.6 % of sugar consumption with dry bread kvass.EFFECT: reduced duration of process and increased stability of foam in finished product.1 cl |
