METHOD FOR PREPARATION OF KVASS FROM ACTINIDIA BERRIES Russian patent published in 2025 - IPC C12G3/25 C12G3/24 A23L2/84 

FIELD: food industry.

SUBSTANCE: invention relates to production of low-alcohol fermented beverages. Method for preparation of kvass from actinidia berries includes preparation of a blend of a liquid based on berries and sugar syrup, its fermentation with yeast, separation of the obtained culture liquid, followed by pasteurisation, wherein for preparation of liquid based on berries a mixture containing milled actinidia berries and drinking water in ratio of 1 kg : 5 l, brought to 80 °C, held for 15-30 minutes, cooled, separating the liquid part of the obtained aqueous decoction of actinidia berries and adding drinking water to it until the total volume of the obtained liquid based on actinidia berries exceeds by 1.5 times the volume of drinking water used to prepare the aqueous decoction of actinidia berries, then a blend is prepared from a liquid based on actinidia berries and sugar syrup, yeast is introduced into it, in the form of dry kvass yeast Saccharomyces cerevisiae, and dried actinidia berries, wherein ratio of liquid on the basis of actinidia berries : sugar syrup : dry kvass yeast Saccharomyces cerevisiae : dried actinidia berries is 1 l : 120-150 g : 1 g : 10 g, and the obtained mixture is fermented at temperature of 25-30 °C for 24-36 hours.

EFFECT: invention enables to ensure content in the finished product of dry substances 7-8.2%, alcohol 0.9-1.2%, acidity 5-7 standard units, weight fraction of carbon dioxide 0.6-0.9%.

4 cl, 5 ex