FIELD: food industry. SUBSTANCE: method involves the preparing fresh blend or reduced apple juice with sugar syrup and coriander extract at the ratio by dry matter mass 540000:458757:158 at the total content 9-9.5% by mass at pH value 4.5 followed by sterilization and fermentation with a mixture of Saccharomyces minor, strain M and Lactobacillus casei or L. panis of the strain 11 and 13 at the ratio 1:1 and at the ratio of yeast and lactic acid bacillus = 1:6, cultural fluid separation and pasteurization. EFFECT: improved method of product production. 2 cl
Title | Year | Author | Number |
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METHOD OF FRUIT KVASS PRODUCTION | 1994 |
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RU2056769C1 |
METHOD OF FRUIT KVASS PRODUCTION | 1994 |
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METHOD OF FRUIT KVASS PRODUCTION | 1993 |
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METHOD OF FRUIT KVASS PRODUCTION | 1993 |
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PROCESS FOR MANUFACTURE OF FERMENTED FRUIT BEVERAGE | 1993 |
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PROCESS FOR MANUFACTURE OF FERMENTED FRUIT BEVERAGE | 1993 |
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PROCESS FOR MANUFACTURE OF FERMENTED FRUIT BEVERAGE | 1993 |
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RU2041666C1 |
Authors
Dates
1996-03-27—Published
1994-08-11—Filed