摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method includes preparation of recipe components, extraction of cherry pomace with liquid carbon dioxide to separate corresponding miscella, cutting girasol-sunflower, drying in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside girasol-sunflower pieces to temperature 80-90 °C for at least 1 hour, roasting, impregnation with separated miscella with simultaneous pressure increase. Pressure is reduced to atmospheric pressure value with simultaneous freezing of girasol-sunflower, 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 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 reduces duration of process and increases foam stability of end product.1 cl |