FIELD: food industry.
SUBSTANCE: invention refers to production of kvass. The method includes preparation of mash by dissolving of kvass mash in water, addition of dry bakery yeast preliminary disinfected by milk acid. Then the sugar syrup is added, the mixture is fermented, cooled and foxberry juice is added preliminary pasteurized at the temperature of 70°C within 30 minutes. Then the fermented mash is blended with sugar syrup and citric acid, execute ageing and decoloration of young kvass. Then kvass is separated, further aged, filtered through cartridges with fineness of 10 mcm, 5 mcm, 0.5 mcm, pasteurize at the temperature of 70°C and pour it into bottles.
EFFECT: this allows maintaining vitamin content of foxberry juice and ensuring high resistance and stability when stored.
1 dwg, 2 tbl, 3 ex
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