| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of formulation components, extraction of cocoa husks with liquid carbon dioxide to separate corresponding miscella, cutting chicory, drying in microwave field for at least 1 hour to residual moisture content of about 20 % at microwave field power providing heating inside chicory pieces to temperature 80-90 °C. Then chicory is roasted and impregnated with separated miscella with simultaneous pressure increase. Further, pressure is reduced to atmospheric pressure value with simultaneous freezing of chicory. Method then includes crushing chicory 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 a mixture of pure cultures of kvass yeast strain M and lactic acid bacteria strains 11 and 13. Fermented wort is blended with remaining sugar as white syrup and delivered for bottling.EFFECT: method allows to reduce duration of process and increase foam stability of target product.1 cl |
