| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method envisages recipe components preparation, Chinese magnolia vine extraction with liquid carbon dioxide to separate corresponding miscella, cutting oyster plant, drying it in microwave field to residual moisture content of about 20 % at microwave field power providing warming inside oyster plant pieces to temperature of 80-90 °C for at least 1 hour, roasting, impregnation with separated miscella with simultaneous pressure increase, reducing pressure to atmospheric pressure value with simultaneous freezing of oyster plant, 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 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 |
