| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe components. Prepared apple pomace is extracted with liquid carbon dioxide to separate corresponding miscella. Prepared yacon is cut and dried in microwave field to residual humidity about 20 % at microwave field power providing heating of yacon to temperature inside pieces of 80-90 °C for at least 1 hour. Then, calamus is roasted and impregnated with separated miscella with simultaneous pressure increase. Pressure is reduced down to atmospheric pressure value with simultaneous freezing of yacon. 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. Then, 25 % of recipe amount of sugar in the form of white syrup are added, the product is fermented with bakery yeast, blended with remaining sugar in form of white syrup and sent to the filling section.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |
