摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe components, extraction of cumquat peel with liquid carbon dioxide with separation of corresponding miscella, cutting girasol, drying in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside girasol pieces temperature 80-90 °C for at least 1 hour. Method then includes roasting, impregnation with separated miscella with simultaneous pressure increase, reducing pressure to atmospheric value with simultaneous freezing of girasol, crushing, mashing together with kvass bread and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort. One adds to it 25 % of recipe quantity of sugar in form of white syrup, fermented by combined starter of yeast kvass races M and S-2 and lactic acid bacteria races 11 and 13, 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 |