| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method envisages preparation of recipe components, extraction of estragon with liquid carbon dioxide with corresponding miscella separation. Cutting oyster plant, its drying in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside oyster plant pieces to temperature of 80-90 °C for at least of 1 hour. Roasting, impregnation with separated miscella while increasing pressure, releasing pressure to atmospheric pressure while simultaneously freezing oyster plant, crushing and mashing together with dry bread kvass and hot water and settling three times with separation of liquid phase from pulp to obtain kvass wort. Adding to it of 25 % of recipe amount of sugar in form of white syrup, fermenting with mixture of pure cultures of kvass yeast strain M and lactic acid bacteria races 11 and 13, blending with remaining portion of sugar in form of white syrup and bottling.EFFECT: method allows to reduce duration of process and increase foam stability of end product.1 cl |
