| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of formulation components, extraction of linden flowers with liquid carbon dioxide with separation of corresponding miscella, cutting of chicory, its drying in UHF field to till residual humidity about 20 % at UHF field power which provides warming of chicory inside the bits to 80-90 °C during at least 1 hour, roasting, impregnation with separated miscella with simultaneous pressure increase, reducing pressure to atmospheric pressure value with simultaneous freezing of chicory, 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, adding thereto 25 % of prescription amount of sugar in form of white sugar syrup, fermentation with bakery yeast, blending with remaining sugar in form of white syrup and bottling.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |
