| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe components, extraction of ashberry with liquid carbon dioxide to separate corresponding micella, cutting oyster plant, drying in microwave field to residual moisture content of about 20 %, at microwave field power providing heating inside oyster plant pieces to temperature 80-90 °C for at least 1 hour, roasting, impregnation with separated micella and simultaneous pressure increase, reducing pressure to atmospheric pressure value and simultaneous freezing of oyster plant, crushing, and mashing together with dry kvass bread and hot water, and settling three times digestion and separation of liquid phase from pulp in order to produce kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation with mixture of pure cultures of kvass yeast strain M and lactic bacteria strains 11 and 13, blending with remaining sugar in form of white syrup, and bottling.EFFECT: method allows to reduce duration of technological process and increases foam stability of end product compared to closest analogue.1 cl |
