摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe components, extraction of strawberry pomace with liquid carbon dioxide to separate corresponding micella, cutting girasol-sunflower, drying in microwave field to residual moisture content of about 20 %, at microwave field power providing heating inside girasol-sunflower pieces to temperature of 80-90 °C for at least of 1 hour, roasting, impregnation with separated micella and simultaneous pressure increase, reducing pressure to atmospheric pressure value and simultaneous freezing of girasol-sunflower, crushing, and mashing together with kvass bread and hot water, and settling three times and separation of liquid phase from pulp in order to produce kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation with mixture of pure cultures of kvass yeast strain M and lactic bacteria strains 11 and 13, blending with remaining sugar in form of white syrup, and bottling.EFFECT: invention allows to reduce duration of process and increase foam stability of end product.1 cl |