摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Kvass production method involves extraction of cinnamon with liquid carbon dioxide with corresponding miscella separation, cutting yacon, its drying in microwave field and frying, impregnation with separated micella and simultaneous pressure increase, reducing pressure to atmospheric pressure value and simultaneous freezing of yacon, crushing and mashing crushed yacon 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 acid bacteria strains 11 and 13, blending with remaining sugar in form of white syrup and bottling.EFFECT: invention ensures reduction of process duration and increased stability of foam in finished product.1 cl |