| 摘要 |
The invention refers to food industry, particularly to the techniques for production of kvass or other fermented beverages.The aim of the invention is to work out universal techniques for production of kvass or fermented beverages, which will ensure wholesome use of crops, reduction in energy consumption, generating a beverage of improved taste and high storage stability. The objective is attained by preparing barley malt wort and using the fermenting sedimentary brewer’s yeast for wort fermentation, but using for blending of a finished beverage the chicory and sugar syrups comprised of below mentioned components, calculating per 800 dl of a finished product:Barley malt wort 700 (dl);Lactic acid 6 until 8 (l);Sugar syrup 400 until 700 (l);Carbon dioxide 4 until 5.2 (kg);Chicory 10 until 25 (kg);Fermenting sedimentary brewer’s yeast 50 until 90 (l).And flow pasteurization is carried out only once, pasteurizing already finished beverage. |
