| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Recipe ingredients are prepared. Gooseberry pomace is extracted with liquid carbon dioxide to separate corresponding miscella. Girasol is cut and dried in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside chicory pieces to temperature of 80-90 °C for at least of 1 hour. Girasol is roasted, impregnated with separated miscella with simultaneous pressure increase. Pressure is discharged down to atmospheric value with simultaneous freezing of girasol. Girasol is crushed and mashed together with dry bread kvass and hot water. Settled three times with separation of liquid phase from pulp to produce kvass wort. Kvass wort is mixed with 25 % of recipe quantity of sugar in form of white syrup. Method then includes fermentation with mixture of pure cultures of kvass yeast race M and lactic acid bacteria races 11 and 13. Blended with remaining sugar in form of white syrup and bottled.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |
