| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method involves preparation of recipe ingredients, extraction of blueberry marc with liquid carbon dioxide to separate corresponding miscella, cutting dandelion roots, drying in microwave field until residual moisture content of about 20 % with microwave field power providing warming inside bits of dandelion roots to temperature 80-90 °C for not less than 1 hour, frying, impregnation with separated miscella with simultaneous pressure raise, depressurisation to atmospheric value with simultaneous freezing of dandelion roots, crushing and mashing together with kvass bread and hot water and triple infusion with separation of liquid phase from thick to produce kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation of combined starter of kvass yeast kvass race M and S-2 and lactic acid bacteria race 11 and 13, blending with remaining sugar in form of white syrup and bottling.EFFECT: method allows to reduce duration of process and increase foam stability of target product.1 cl |
