| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe components. Prepared motherwort is extracted with liquid carbon dioxide to separate corresponding miscella. Prepared dandelion roots are cut, dried in a microwave field to a residual moisture content of about 20 % at microwave field power providing heating inside dandelion root pieces to temperature of 80-90 °C for at least 1 hour. Then, dandelion roots are roasted and impregnated with separated miscella with simultaneous pressure increase. Then pressure is reduced to atmospheric value with simultaneous freezing of dandelion roots. Method then includes crushing and mashing together with dry bread kvass and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort. Method then includes adding thereto 25% of recipe quantity of sugar in form of white syrup, fermenting with bakery yeast, blending with remaining sugar in form of white syrup and delivered for bottling.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |
