PRODUCTION METHOD OF KVASS WORT CONCENTRATE Russian patent published in 2017 - IPC A23L2/385 

FIELD: food industry.

SUBSTANCE: invention relates to manufacturing technology of kvass wort concentrate. Recipe components are prepared during method implementation. Girasol is cut, dried in a microwave field until residual humidity content of about 20% is reached, and fried. Fermented rye malt, non-fermented rye malt, corn flour, barley flour and girasol are mashed in an amount of about 6% by weight of the cereal product with water and cytolytic and amylolytic enzymes. The mash is saccharified, boiled, phases are separated. The liquid phase is concentrated under vacuum until the solids content reaches 68-72% to obtain the desired product.

EFFECT: color stability and accelerated fermentation during production of kvass are provided.