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