FIELD: nonalcoholic industry. SUBSTANCE: kvass wort, sugar syrup, diluted pure culture of yeasts and lactic acid bacteria were prepared. Kvass wort is fermented and the condensed vegetable herb or hay alfalfa extract is added additionally in the process of fermentation (0.10-0.15% per 100 ml ready product). Fermented wort is subjected for blending with sugar syrup and other additions. EFFECT: improved method of kvass production. 1 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF MAKING BREAD KVASS FROM KVASS MUST CONCENTRATE | 0 |
|
SU740216A1 |
| METHOD OF PRODUCING BREAD KVAS FROM CONCENTRATE OF KVAS WORT | 0 |
|
SU1450814A1 |
| KVASS PREPARATION METHOD | 2013 |
|
RU2545396C1 |
| METHOD OF KVASS PRODUCTION | 1999 |
|
RU2162484C1 |
| APPLE FERMENTATION KVASS PRODUCTION METHOD | 2016 |
|
RU2631698C1 |
| METHOD FOR KVASS MANUFACTURING AND METHOD FOR RAW MATERIALS FERMENTATION FOR KVASS MANUFACTURING | 2007 |
|
RU2345674C1 |
| NONALCOHOLIC TONIC DIETETIC BEVERAGE | 1993 |
|
RU2060692C1 |
| METHOD OF PRODUCING ALCOHOL-FREE FERMENTED BEVERAGE | 2001 |
|
RU2203937C1 |
| METHOD OF ALCOHOL-FREE FERMENTED BEVERAGE | 2012 |
|
RU2493246C1 |
| INGREDIENTS COMPOSITION FOR KVASS (VERSIONS) AND ITS PRODUCTION METHOD | 2010 |
|
RU2433753C1 |
