KVASS PRODUCTION METHOD Russian patent published in 2018 - IPC C12G3/02 A23L2/00 

FIELD: biochemistry; food industry.

SUBSTANCE: invention relates to biochemistry and the production of non-alcoholic beverages. Process is carried out in two steps. Kvass wort concentrate is mixed with water and sugar syrup to a content of dry matter of 4–9 %. Yeast Sacharomyces is fermented to a content of ethanol of 0.5 %. In the second step, it is blended with dry (diluted) or pasteurized milk whey in an amount of 20–30 % to the kvass volume. It is cooled, filtered, pasteurized and bottled. In the absence of a pasteurizer in the enterprise, ready kvass can be silvered with the help of a silver ionizer to a content of silver ions in the beverage of 20–30 mcg/l.

EFFECT: invention allows producing a product with a high-grade composition of classical kvass, produced by alcohol and lactic fermentation.

1 cl, 2 ex