KVASS PRODUCTION METHOD Russian patent published in 2020 - IPC A23L2/38 A23L2/52 

FIELD: food industry.

SUBSTANCE: invention is related to alcohol-and-alcohol industry. Kvass production method includes girasol tubers washing, milling and extraction by mixing with water at ratio of 1:4, heating to 80–85 °C with holding for 40–60 minutes, cooling to 30–35° C and pressing. Further, to obtain a hydrolyzate artichoke extract in the extract is artichoke per 100 cm³ is made of citric acid concentration of 0.2–0.4 %, kept at temperature of 80–90 °C for 90–100 minutes, filtered and concentrated to dry substances content of 25–30 %. For preparation of kvass wort, beer wort with content of 10–11 % of dry substances in volume of 100 ml per one litre is used and kvass wort concentrate is mixed in amount of 5–8 ml per one litre of kvass wort with water. Kvass wort is fermented with brewers’ yeast with hydrolysate of girasol extract in amount of 40–60 ml per one litre of prepared kvass wort at temperature of 20–25 °C and held for 16–24 hours. After cooling and decanting fermented kvass wort is mixed with concentrate of kvass wort in amount of 8–11 ml per one litre of kvass wort, sugar syrup in amount of 50–55 ml one litre of ready kvass and lactic acid in amount of 1.0–1.5 ml per one litre of ready kvass. Then one performs filtration, carbonisation and bottling of kvass.

EFFECT: method enables to obtain a product with high consumer properties while reducing labour intensity and shorter duration of the production process.

1 cl, 1 ex