METHOD OF PRODUCING KVASS FOR HOT SHOPS Russian patent published in 2016 - IPC A23L2/52 C12G3/02 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, specifically to production of alcohol-free fermentation beverages. Method involves mixing sugar, kvass wort concentrate, Bakery yeast, water, treated with further mixing of ingredients, fermentation, filtration and pasteurisation. Furthermore, method includes preparing a mineral salt solution by dissolving calcium lactate, potassium citrate, sodium chloride in 5 dm³ of prepared water, and preparing a solution of ascorbic acid by dissolving latter in 0.5 dm³ of prepared water. Obtained solutions and 80 % lactic acid 80 % are added to pasteurised, filtered kvass immediately before bottling, mixed for 10 minutes with an anchor mixer with a frequency equal to 15 rpm and fed for bottling through a polypropylene filter with pore size 15 mcm in a keg bottling apparatus. Invention enables to enrich kvass with a system of salts, promoting recovery of water-salt balance in body of a hot shop worker, vitamin C, lactic acid, enhancing thirst quenching properties of beverage.

EFFECT: all this enables to obtain a beverage having recovery functions under high temperatures during operation in hot shop, and also widens range of functional non-alcoholic fermentation beverages.

1 cl, 1 ex