| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method envisage performance of the following operations. Preparation of formula components, extraction of allspice with liquid carbon dioxide to separate corresponding miscella. Dandelion roots cutting, its drying in microwave field till residual humidity about 20% at microwave filed power providing warming inside dandelion roots bits till temperature of dandelion roots 80-90°C for at least of 1 hour. Roasting, impregnation with separated miscella with simultaneous pressure increase, reducing pressure to atmospheric pressure value with simultaneous freezing of dandelion roots. Crushing and mashing together with kvass bread and hot water. Three maintenance with separation of the liquid phase from thick to produce kvass wort, adding 25% of the recipe quantity of sugar in the form of white syrup. Fermentation of a mixture of pure cultures of yeast kvass race M and lactobacilli races 11 and 13, blending with the remaining sugar syrup and a white filling.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |
