| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of formulation components, extraction of jasmine flowers with liquid carbon dioxide to separate corresponding miscella, cutting dandelion roots, drying in microwave field to 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, roasting, impregnating with separated miscella at simultaneous pressure increase, pressure dropping to atmospheric value with simultaneous freezing of dandelion roots, crushing and mashing together with kvass bread and hot water and settling three times with separation of the liquid phase from pulp to produce kvass wort, adding 25 % of sugar formulation quantity in form of white syrup, fermentation with bakery yeast, blending with the remaining sugar in the form of white syrup, and bottling.EFFECT: technical result consists in reduction of the duration of the technological process and increase in the stability of the end product foam.1 cl |
