| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method envisages preparation of recipe components, extraction of cherry plum marc by liquid carbon dioxide to separate corresponding miscella, cutting of yacon, drying of it in microwave field till residual humidity of about 20 % at microwave field power providing warming of yacon inside the bits to a temperature of 80-90 °C for at least of 1 hour, frying, impregnation with separated miscella with simultaneous pressure boost, depressurisation to atmospheric value with simultaneous freezing of yacon, crushing and mashing together with kvass bread and hot water and triple digestion with separation of liquid phase from sediment to produce kvass wort, adding to it of 25 % of recipe quantity of sugar in form of white syrup, fermentation by bakery yeast, blending with remaining sugar in form of white syrup and bottling.EFFECT: method allows to reduce duration of process and increase foam stability of target product.1 cl |
