| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method includes preparation of recipe components, extraction of cherry pomace with liquid carbon dioxide to separate corresponding miscella, yacon cutting, drying it in microwave field to residual moisture content of about 20 % with microwave field power providing heating of yacon to temperature of 80-90 °C inside the pieces for at least 1 hour, roasting, impregnation with separated miscella with simultaneous pressure increase. Pressure is reduced to atmospheric pressure value with simultaneous freezing of yacon, crushing and mashing together with dry bread kvass and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation with bakery yeast, 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 |
