| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Recipe components preparation and extraction of cloves by liquid carbon dioxide is performed with corresponding miscella separation. Dandelion roots are cut and dried in microwave field to residual moisture content of about 20 % at power of microwave field providing heating inside root pieces to temperature of 80-90 °C for at least of 1 hour. Dandelion roots are then roasted, impregnated with separated miscella with simultaneous pressure increase. Pressure is reduced to atmospheric pressure value with simultaneous freezing of dandelion roots, which are crushed and mashed together with kvass bread and hot water. Three-time digestion and separation of liquid phase from pulp to produce kvass wort. Adding to wort of 25 % of recipe amount of sugar in form of white syrup, fermenting with combined culture of kvass yeast strains M and S-2 and lactic acid bacteria strains 11 and 13, blending with remaining portion of sugar and bottling.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |
