摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe components, extraction of mulberry marc with liquid carbon dioxide to separate corresponding miscella. Cutting of girasol, its drying in microwave field till residual humidity about 20 % at microwave filed power providing warming of chicory inside bits till temperature of 80-90 °C for at least of 1 hour. Roasting, impregnation with separated miscella with simultaneous pressure increase, reducing pressure to atmospheric pressure value with simultaneous freezing of girasol. Crushing and mashing together with kvass bread and hot water and three infusions with separation of liquid phase from thick to produce kvass wort. Adding to it of 25 % of recipe quantity of sugar in form of white syrup, fermentation with 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 end product.1 cl |