| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of formulation components, extraction of geranium flowers with liquid carbon dioxide to separate corresponding miscella, cutting of chicory, its drying in microwave field till the residual humidity of about 20 % at microwave filed power providing warming of chicory till the temperature inside the bits is of 80-90 °C for at least 1 hour, roasting, impregnation with separated miscella with simultaneous increase of pressure, pressure reduction down to atmospheric value with simultaneous freezing of chicory, crushing and mashing together with dry bread kvass and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort, adding 25 % of sugar formulation quantity in the form of white syrup, fermentation with combined kvass starter of yeast strains M and C-2 and lactic acid bacteria strains 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 |
