| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe components, extraction of violet flowers with liquid carbon dioxide with separation of corresponding miscella, cutting oyster plant, drying in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside oyster plant pieces to temperature 80-90 °C for at least 1 hour. Method then includes roasting, impregnation with separated miscella with simultaneous pressure increase and reduction of pressure to atmosphere pressure with simultaneous freezing of oyster plant. Method then includes 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. Method then includes adding to wort 25 % of recipe amount of sugar in form of white syrup, fermenting with mixture of pure cultures of kvass yeast strain M and lactic acid bacteria strains 11 and 13, blending with remaining portion of sugar in form of white syrup and bottling.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |
