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

Abstract RU 2069524 C1

FIELD: food industry. SUBSTANCE: method involves preparing fresh blend or reduced pear juice with sugar syrup at ratio of dry substances = 3:2 by mass and at their total content 9-9.5% by mass, at pH = 4.5, its sterilization and fermentation with mixture Saccharomyces minor (strain M) and Lactobacillus casei or L. panis (strains 11 and 13) at ratio 1:1 and at ratio of yeast and lactic bacillus = 1:6 followed by cultural fluid separation and its pasteurization. EFFECT: simplified technology, enhanced biological value, enhanced quality and properties of the end product. 2 cl

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RU 2 069 524 C1

Authors

Volodz'Ko G.V.

Lysikova O.V.

Kas'Janov G.I.

Kvasenkov O.I.

Dates

1996-11-27—Published

1993-08-11—Filed