FIELD: food industry. SUBSTANCE: essence of this process resides in admixing either myrobalan or tkemali plum juice with sugar syrup at dry matter mass ratio of 6 19, total content of dry matter being 9.0 to 9.5 at pH value of 4 to 5, sterilizing and fermenting thus prepared mixture with use of combination of microorganisms, which includes Saccharomyces minor yeast culture of race M and Lactobacillus casei or Lactobacillus panis of races 11 and 13 at race ratio of 1 1. Yeast-to-lactic bacillus ratio is 1 6. Disclosed process prescribes conducting process of fermentation until dry matter mass loss reaches 1.0 to 1.5 Final steps are isolation of culture liquid and pasteurization. EFFECT: excellent qualities. 2 cl
Title | Year | Author | Number |
---|---|---|---|
PROCESS FOR MANUFACTURE OF FERMENTED FRUIT BEVERAGE | 1993 |
|
RU2041662C1 |
PROCESS FOR MANUFACTURE OF FERMENTED FRUIT BEVERAGE | 1993 |
|
RU2041661C1 |
PROCESS FOR MANUFACTURE OF FERMENTED FRUIT BEVERAGE | 1993 |
|
RU2041660C1 |
PROCESS FOR MANUFACTURE OF FERMENTED FRUIT BEVERAGE | 1993 |
|
RU2041665C1 |
PROCESS FOR MANUFACTURE OF FERMENTED FRUIT BEVERAGE | 1993 |
|
RU2041667C1 |
PROCESS FOR MANUFACTURE OF FERMENTED FRUIT BEVERAGE | 1993 |
|
RU2041668C1 |
METHOD OF FRUIT KVASS PRODUCTION | 1993 |
|
RU2069524C1 |
PROCESS FOR MANUFACTURE OF FERMENTED FRUIT BEVERAGE | 1993 |
|
RU2041663C1 |
PROCESS FOR MANUFACTURE OF FERMENTED FRUIT BEVERAGE | 1993 |
|
RU2041664C1 |
METHOD OF FRUIT KVASS PRODUCTION | 1993 |
|
RU2073703C1 |
Authors
Dates
1995-08-20—Published
1993-08-11—Filed