| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method envisages preparation of recipe components, extraction of gooseberry marc with liquid carbon dioxide with corresponding miscella separation, oyster plant, its drying in microwave field till residual humidity about 20 % at microwave filed power providing warming inside the bits till temperature of oyster plant 80-90 °C during at least 1:00, frying, impregnation with separated miscella with simultaneous pressure boost, depressurisation to atmospheric value with simultaneous freezing of oyster plant , crushing and mashing together with kvass bread and hot water and three maintenance with separation of the liquid phase from thick to produce kvass wort, adding 25 % of the recipe quantity of sugar syrup in the form of white, fermentation with a mixture of pure cultures of kvass yeast race M and lactic acid bacteria PAC 11 and 13, blending with the remaining sugar in the form of white syrup and bottling.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |
