METHOD OF FRUIT KVASS PRODUCTION Russian patent published in 1996 - IPC

Abstract RU 2056771 C1

FIELD: food industry. SUBSTANCE: method involves the preparing fresh or reduced grape juice blend with sugar syrup, honey and horse radish extract at the ratio by dry matters dry = 840000:223443:1560:6340 at their total content 9-9.5 wt.-% by mass at pH value 4-5, its sterilization and fermentation with a mixture Saccharomyces minor, strain M, and Lactobacillus casei, or L. panis, strain 11 and 13 at the ratio 1:1 at the ratio of yeast and lactic acid bacillus = 1:6, cultural fluid separation and its pasteurization. EFFECT: improved method of kvass production. 2 cl

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RU 2 056 771 C1

Authors

Volodz'Ko G.V.

Lysikova O.V.

Kas'Janov G.I.

Kvasenkov O.I.

Dates

1996-03-27—Published

1993-08-11—Filed