| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Ingredients are prepared. Blackthorn marc is extracted with liquid carbon dioxide to separate corresponding miscella. Then cutting yacon, its drying in microwave field to a residual moisture content of about 20 % at microwave field power providing heating to a temperature within yacon pieces to 80-90 °C, for at least of 1 hour. Yacon is then roasted, impregnated with separated miscella with simultaneous pressure increase, reducing pressure to atmospheric pressure value with simultaneous freezing of yacon. Crushed and mashed together with dry bread kvass and hot water. Settled three times with separation of liquid phase from pulp to produce kvass wort. Obtained wort is added with 25 % of recipe quantity of sugar in form of white syrup, fermented with a mixture of pure cultures of kvass yeast race M and lactic acid bacteria races 11 and 13, blended with remaining sugar in form of white syrup and bottled.EFFECT: reduced duration of technological process and increased stability of kvass foam.1 cl |
