| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method involves preparation of recipe components, extraction of hop with liquid carbon dioxide to separate corresponding miscella. Girasol-sunflower is then cut, dried in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside girasol-sunflower pieces to temperature of 80-90 °C for at least 1 hour. Method then includes roasting girasol-sunflower, impregnating with separated miscella while simultaneously increasing pressure, reducing pressure to atmospheric pressure value with simultaneous freezing of girasol-sunflower, crushing and mashing together with dry kvass bread and hot water, settling three times with separation of liquid phase from pulp to produce kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation with a mixture of pure cultures of kvass yeast strains M and lactic acid bacteria strains 11 and 13, blending with remaining sugar in form of white syrup and bottling.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |
