| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Recipe ingredients are prepared and cinnamon is extracted with liquid carbon dioxide to separate corresponding miscella. Girasol-sunflower is cut, dried in microwave field till residual humidity about 20 % at microwave filed power providing warming of girasol-sunflowers inside bits till temperature 80-90 °C for at least of 1 hour. Then girasol-sunflower is roasted and impregnated with separated miscella with simultaneous pressure increase. Pressure is reduced down to atmospheric value with simultaneous freezing of girasol-sunflower. Latter is crushed, mashed together with kvass bread and hot water and settled three times with separation of liquid phase from pulp. Kvass wort is obtained, which is added with 25 % of recipe quantity of sugar in form of white syrup. Fermentation with a combined starter of kvass yeast strains M and S-2 and lactic acid bacteria strains 11 and 13, blending with remaining sugar in form of white syrup and bottling are performed.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |
