| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method envisages preparation of recipe components, extraction of plum jelly with liquid carbon dioxide to separate corresponding miscella, cutting oyster plant, drying it in microwave field to residual moisture content of about 20 % at microwave field power providing warming inside oyster plant pieces to temperature of 80-90 °C for at least 1 hour, roasting, impregnation with separated miscella with simultaneous pressure increase, reducing pressure to atmospheric pressure value with simultaneous freezing of oyster plant, crushing and mashing together with kvass loaves and hot water and triple digestion with separation of the liquid phase from pulp to produce kvass wort, adding 25 % of sugar formulation quantity in the form of white syrup, fermentation with combined starter of kvass yeast of races M and C-2 and lactic acid bacteria of races 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 |
