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

Abstract RU 2067113 C1

FIELD: food industry. SUBSTANCE: apple juice is blended with sugar syrup at dry matters mass ratio 75:38 at total dry matters content in blend 9-9.5% by mass at pH of blend 4-5. Blend is sterilized and fermented by combination of microorganisms Saccharomyces minor (strain M) and Lactobacillus casei or Lactobacillus panis (strains 11 and 13) taken at ratio 1:6 or 1:3: 3, respectively, up to dry matters mass loss 1-1.5%. Cultural fluid is separated and pasteurized obtaining fruit kvass. EFFECT: improved method of kvass making. 2 cl

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RU 2 067 113 C1

Authors

Volodz'Ko G.V.

Lysikova O.V.

Kas'Janov G.I.

Kvasenkov O.I.

Dates

1996-09-27—Published

1992-01-16—Filed