| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method involves preparation of prescription components, extraction of sea-buckthorn pomace with liquid carbon dioxide with separation of corresponding miscella, topinambour cutting, drying it in microwave field to residual moisture content of about 20 % with microwave field power providing heating of topinambour to temperature of 80-90 °C inside the pieces for at least one hour, roasting, impregnation with separated miscella, while increasing the pressure, pressure drop to atmospheric with simultaneous topinambour freezing, crushing and attrition together with dry bread kvass and hot water and triple infusion with liquid phase separation from the grounds obtaining kvass wort, adding thereto 25 % of prescription amount of sugar in form of white sugar syrup, fermentation with mixture of pure kvass yeast cultures of race M and lactobacilli of races 11 and 13, blending with remaining sugar in form of white syrup and filling.EFFECT: technical result consists in reduction of technological process duration and increase in stability of end product foam.1 cl |
