Other non-alcoholic beverages (A23L2/38)

Ti fanny beverage // 2607784
FIELD: food industry.SUBSTANCE: invention relates to food products, specifically to tea-based cooled beverages. Beverage contains: 1.51.8% flavoured tea concentrate; 4045% treated water, 45.5% fruit syrup, 713% topping and balance is ice. Topping used can be bursting bubbles with taste inside, coconut pieces, assorted jelly fruit.EFFECT: invention provides high taste properties of a tea-based refreshing beverage, and enables to widen range of beverages and preserve taste for a long time.1 cl

Composition for production of instant beverages // 2605767
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular to a composition for production of instant beverages preparation in granules or powder. Composition contains a natural fruit and/or berry component, and/or vegetable component, biologically active substances and/or their sources, starch, a binding component, food acid, carbohydrates, vitamins and vitamin-like substances, a flavouring agent, mineral additives, seasoning and/or spices, wherein binding component used is cereal crops or vegetable or animal proteins, biologically active substances and/or their sources are food and/or herbal medicinal raw material, amino acids, flavonoids, organic acids, at given ratio of components.EFFECT: invention enables to obtain a composition for preparation of beverages, having high biological activity, with good processing and consumer properties and longer storage life.17 cl, 8 tbl, 7 ex
Bread kvass production method // 2603393
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method involves preparation of recipe components, extraction of mace with liquid carbon dioxide to separate corresponding miscella, cutting yacon, drying in microwave field to residual moisture content of about 20 % at microwave filed power, providing heating inside yacon pieces to temperature 80-90 C, for at least 1 hour, roasting, impregnation with separated miscella with simultaneous increase of pressure, pressure reduction down to atmospheric value with simultaneous freezing of yacon, crushing and mashing together with dry bread kvass and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort, adding thereto 25 % of prescription amount of sugar in form of white sugar syrup, fermentation with bakery yeast, blending with remaining sugar in form of white syrup and bottling.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl
Bread kvass production method // 2603390
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method involves preparation of recipe components, extraction of bay laurel by liquid carbon dioxide to separate corresponding miscella, cutting scorzonera, drying in microwave field to residual moisture content of about 20 % at microwave field power, providing heating inside scorzonera pieces to temperature 80-90 C, for at least 1 hour, roasting, impregnation with separated miscella with simultaneous increase of pressure, pressure reduction to atmospheric pressure with simultaneous freezing of scorzonera, crushing and mashing together with dry bread kvass and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort, adding thereto 25 % of prescription amount of sugar in form of white sugar syrup, fermentation with bakery yeast, blending with remaining sugar in form of white syrup and bottling.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl
Bread kvass production method // 2603388
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method involves preparation of recipe components, extraction of basil with liquid carbon dioxide to separate corresponding miscella, cutting girasol-sunflower, drying in microwave field to residual moisture content of about 20 % at microwave field power, providing heating inside girasol-sunflower pieces to temperature 80-90 C for at least 1 hour, roasting, impregnation with separated miscella with simultaneous pressure increase, reducing pressure to atmospheric pressure value with simultaneous freezing of girasol-sunflower, crushing and mashing together with dry bread kvass and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort, adding thereto 25 % of prescription amount of sugar in form of white sugar syrup, fermentation with bakery yeast, blending with remaining sugar in form of white syrup and bottling.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl
Bread kvass production method // 2603385
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method involves preparation of recipe components, extraction of ajowan caraway with liquid carbon dioxide to separate corresponding miscella, cutting yacon, drying in microwave field to residual moisture content of about 20 % at microwave field power, providing heating inside yacon pieces to temperature 80-90 C, for at least 1 hour, roasting, impregnation with separated miscella with simultaneous pressure increase, reduction of pressure to atmospheric value with simultaneous freezing of yacon, crushing and mashing together with dry bread kvass and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort, adding thereto 25 % of prescription amount of sugar in form of white sugar syrup, fermentation with bakery yeast, blending with remaining sugar in form of white syrup and bottling.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl
ethod for production of kvass wort concentrate // 2602605
FIELD: food industry.SUBSTANCE: invention relates to production of kvass wort concentrate. Recipe ingredients are prepared. Fermented rye malt, unfermented rye malt, barley malt and rye flour are mashed with water and cytolytic and amylolytic enzymes. Saccharified, boiled and phases are separated. Liquid phase is concentrated under vacuum to dry substance content of 68-72 %. Prepared yacon is cut and dried in microwave field to residual moisture content of about 20 %. Yacon is roasted and mashed in an amount of about 6 % of mass of grain products.EFFECT: production of kvass wort concentrate with stable colour index and faster process of fermentation with subsequent production of kvass.1 cl
ethod for production of kvass wort concentrate // 2602604
FIELD: food industry.SUBSTANCE: invention relates to production of kvass wort concentrate. Recipe ingredients are prepared. Fermented rye malt, unfermented rye malt, barley malt, maize flour and barley flour are mashed with water and cytolytic and amylolytic enzymes. Saccharified, boiled and phases are separated. Liquid phase is concentrated under vacuum to dry substance content of 68-72 %. Prepared oyster plant is cut and dried in microwave field to residual moisture content of about 20 %. Oyster plant is roasted and mashed in an amount of about 6 % of mass of cereal products.EFFECT: production of kvass wort concentrate with stable colour index and faster process of fermentation with subsequent production of kvass.1 cl
ethod for production of kvass wort concentrate // 2602603
FIELD: food industry.SUBSTANCE: invention relates to production of kvass wort concentrate. Kvass wort concentrate is produced by preparing recipe ingredients. Fermented rye malt, unfermented rye malt, barley malt and maize flour are mashed with water and cytolytic and amylolytic enzymes. Saccharified, boiled and phases are separated. Liquid phase is concentrated under vacuum to dry substance content of 68-72 %. Prepared girasol-sunflower is cut. Girasol-sunflower drying in microwave field till residual humidity of about 20 %. Girasol-sunflower is roasted and mashed in amount of about 6 % of mass of cereal products.EFFECT: invention enables to produce kvass wort concentrate with stable colour index and faster process of fermentation with subsequent production of kvass.1 cl
Bread kvass production method // 2602572
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe components, extraction of thyme with liquid carbon dioxide to separate corresponding miscella, cutting dandelion roots, drying in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside dandelion root pieces to temperature of 80-90 C, for at least 1 hour. Method includes roasting, impregnation with separated miscella with simultaneous pressure increase, pressure dropping to atmospheric value with simultaneous freezing of dandelion roots, crushing and mashing together with dry bread kvass and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort. Wort is then mixed with 25 % of recipe quantity of sugar in form of white syrup. Method comprises fermentation with bakery yeast, blended with the remaining sugar in the form of white syrup, and bottled.EFFECT: method allows to reduce duration of process and increase foam stability of end product.1 cl
Bread kvass production method // 2602202
FIELD: food industry.SUBSTANCE: invention relates to a method for production of kvass. Ingredients are prepared. Method includes extraction of fennel with liquid carbon dioxide to separate corresponding miscella. Method then includes cutting oyster plant, drying in microwave field to residual moisture content of about 20 % at microwave field power, providing heating inside oyster plant pieces to 80-90 C, for at least 1 hour. Method then includes roasting, impregnation with separated miscella with simultaneous increase of pressure, pressure reduction down to atmospheric with simultaneous freezing of oyster plant, crushing and mashing together with dry bread kvass and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort. Method then includes adding thereto 25 % of recipe quantity of sugar in form of white syrup, fermenting with bakery yeast, blended with the remaining sugar in the form of white syrup, and bottled.EFFECT: method allows to reduce duration of process and increase foam stability of end product.1 cl
Bread kvass production method // 2602200
FIELD: food industry.SUBSTANCE: invention relates to a method for production of kvass. Method includes preparation of recipe components, extraction of jeera with liquid carbon dioxide to separate corresponding miscella. Method includes cutting oyster plant, drying in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside oyster plant pieces to temperature of 80-90 C, for at least 1 hour, roasting, impregnation with separated miscella with simultaneous pressure increase. Pressure is reduced down to atmospheric pressure with simultaneous freezing of oyster plant. Method then includes crushing and mashing together with dry bread kvass and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort. Method then includes adding thereto 25 % of recipe quantity of sugar in form of white syrup, fermenting with bakery yeast, blended with the remaining sugar in the form of white syrup, and bottled.EFFECT: method allows to reduce duration of process and increase foam stability of end product.1 cl
Bread kvass production method // 2602198
FIELD: food industry.SUBSTANCE: invention relates to a method for production of kvass. Method includes preparation of recipe components, extraction of catnip with liquid carbon dioxide to separate corresponding miscella. Method includes cutting yacon, drying in microwave field to residual moisture content of about 20 % at microwave field power, providing heating inside yacon pieces to temperature 80-90 C for at least 1 hour, roasting. Method then includes impregnation with separated miscella with simultaneous increase of pressure, pressure reduction down to atmospheric value with simultaneous freezing of yacon, crushing and mashing together with dry bread kvass and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort. Method then includes adding 25 % of recipe quantity of sugar in form of white syrup, fermenting with bakery yeast, and obtained product is blended with remaining sugar in form of white syrup and bottled.EFFECT: method allows to reduce duration of process and increase foam stability of end product.1 cl
Bread kvass production method // 2602195
FIELD: food industry.SUBSTANCE: invention relates to a method for production of kvass. Ingredients are prepared. Hawthorn is extracted with liquid carbon dioxide to separate corresponding miscella. Method then includes cutting oyster plant, drying in microwave field to residual moisture content of about 20 % at microwave field power, providing heating inside oyster plant pieces to temperature of 80-90 C for at least 1 hour, roasting, impregnation with separated miscella with simultaneous pressure increase. Pressure is then reduced to atmospheric pressure value with simultaneous freezing of oyster plant, crushing and mashing together with dry bread kvass and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort. Method then includes adding 25 % of recipe quantity of sugar in form of white syrup, bakery yeast fermentation, blending with the remaining sugar in the form of white syrup and bottling.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl
ethod for production of kvass wort concentrate // 2602175
FIELD: food industry.SUBSTANCE: invention relates to production of kvass wort concentrate. Recipe ingredients are prepared. Method includes mashing fermented malt, unfermented rye malt, barley malt, rye flour, maize flour and barley flour with water and cytolytic and amylolytic enzymes. Mixture is saccharified and boiled. Phases are separated and liquid phase is concentrated under vacuum to solids content of 68-72 %. Prepared dandelion roots are cut and dried in microwave field to residual moisture content of about 20 %. Dandelion roots are roasted and fed for mashing in amount of about 6 % of mass of cereal products.EFFECT: production of kvass wort concentrate with stable colour index and accelerated process of fermentation with subsequent production of kvass therefrom.1 cl
ethod of producing bread kvass // 2601562
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe ingredients, extraction of mace with liquid carbon dioxide to separate corresponding miscella, cutting yacon, drying in microwave field to residual moisture content of about 20 % at microwave field power, providing heating inside yacon pieces to temperature 80-90 C for at least 1 hour, roasting, impregnation with separated miscella with simultaneous increase of pressure, pressure reduction down to atmospheric value with simultaneous freezing of yacon, crushing and mashing together with dry bread kvass and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation with mixture of pure cultures of kvass yeast strain M and lactic acid bacteria strains 11 and 13, blending with remaining sugar in form of white syrup, and bottling.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl
ethod for production of kvass wort concentrate // 2601557
FIELD: food industry.SUBSTANCE: invention relates to production of kvass wort concentrate. Method comprises preparation of recipe components, cutting oyster plant, drying in microwave field to residual moisture content of about 20 % and roasting, mashing fermented rye malt, unfermented rye malt, rye flour, maize flour, barley flour and oyster plant in amount of about 6 % of mass of cereal products with water and cytolytic and amylolytic enzymes, saccharification, boiling, phase separation and concentration under vacuum of liquid phase to achieve dry substance content of 68-72 % to produce end product.EFFECT: method allows to produce kvass wort concentrate with stable colour index and accelerated process of fermentation during subsequent production of kvass.1 cl
ethod for production of kvass wort concentrate // 2601555
FIELD: food industry.SUBSTANCE: invention relates to production of kvass wort concentrate. Method comprises preparation of recipe components, cutting dandelion roots, drying in microwave field to residual moisture content of about 20 % and roasting, mashing fermented rye malt, unfermented rye malt, rye flour, maize flour, barley flour and dandelion roots in an amount of about 6 % of mass of cereal products with water and cytolytic and amylolytic enzymes, saccharification, boiling, phase separation and concentration under vacuum of liquid phase to achieve dry substance content of 68-72 % to produce end product.EFFECT: method allows to produce kvass wort concentrate with stable colour index and accelerated process of fermentation during subsequent production of kvass.1 cl
ethod for production of kvass wort concentrate // 2601553
FIELD: food industry.SUBSTANCE: invention relates to production of kvass wort concentrate. Method comprises preparation of recipe components, cutting oyster plant, drying in microwave field to residual moisture content of about 20 % and roasting, mashing fermented rye malt, unfermented rye malt, barley malt, corn flour and oyster plant in amount of about 6 % of mass of cereal products with water and cytolytic and amylolytic enzymes, saccharification, boiling, phase separation and concentration under vacuum of liquid phase to achieve dry substance content of 68-72 % to produce end product.EFFECT: method allows to produce kvass wort concentrate with stable colour index and accelerated process of fermentation during subsequent production of kvass.1 cl
ethod for production of kvass wort concentrate // 2601038
FIELD: food industry.SUBSTANCE: invention relates to production of kvass wort concentrate. Method comprises preparation of recipe components, cutting yacon, drying in microwave field to residual moisture content of about 20 % and roasting, mashing fermented rye malt, unfermented rye malt, rye flour, maize flour, barley flour and yacon in amount of about 6 % of mass of cereal products with water and cytolytic and amylolytic enzymes. Obtained mash is saccharified, boiled and phases are separated. Liquid phase is concentrated under vacuum to dry substances content of 68-72 % to produce desired product.EFFECT: method allows to produce kvass wort concentrate with stable colour index and accelerated process of fermentation during subsequent production of kvass.1 cl
ethod of producing bread kvass // 2601016
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of formulation components, attrition of dry bread kvass and hot water and triple digestion with separation of the liquid phase from pulp to produce kvass wort, adding 25 % of sugar formulation quantity in the form of white syrup, fermentation with a mixture of pure cultures of kvass yeast race M and lactic acid bacteria races 11 and 13, blending with remaining sugar in form of white syrup and bottling. Prepared raspberry pomace is extracted with liquid carbon dioxide with separation of corresponding miscella, prepared scorzonera is cut, dried in microwave field to residual moisture content about 20 % at microwave filed power providing heating inside scorzonera pieces to temperature 80-90 C for at least 1 hour, roasted, impregnated with separated miscella with simultaneous increase of pressure, reducing pressure to atmospheric pressure with simultaneous freezing of scorzonera, crushed and mashed in an amount of about 3.6 % of sugar consumption together with dry bread kvass.EFFECT: method allows to reduce duration of process and increase foam stability of end product.1 cl
Bread kvass production method // 2601014
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of formulation components, mashing kvass crisp breads with hot water and settling three times with separation of liquid phase from pulp to produce kvass wort, adding thereto 25 % of prescription amount of sugar in form of white sugar syrup, fermentation with mixture of pure kvass yeast cultures of race M and C-2 and lactobacilli of races 11 and 13, blending with remaining sugar in form of white syrup and bottling. Prepared fir needles are extracted with liquid carbon dioxide to separate according miscella, prepared dandelion roots are cut, dried in microwave field to residual moisture content of about 20 % at microwave field power, providing heating inside dandelion root pieces to temperature 80-90 C for at least 1 hour, roasted, impregnated with separated miscella with simultaneous increase of pressure, reducing pressure to atmospheric pressure with simultaneous freezing of dandelion roots, crushed and mashed in an amount of about 3.6 % of sugar consumption together with kvass bread.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl
ethod for production of kvass wort concentrate // 2600679
FIELD: food industry.SUBSTANCE: invention relates to food industry. Method comprises preparation of recipe components, cutting girasol-sunflower, drying in microwave field to residual moisture content of about 20 % and roasting, mashing freshly sprouted rye malt, rye flour and girasol-sunflower with water and amylolytic and cytolytic enzymes, saccharification, boiling, separation of phases, extraction of pulp water with further separation of phases, mixing of separated liquid phases and concentration thereof under a vacuum to achieve dry substances content of 68-72 % to produce end product.EFFECT: method allows to produce kvass wort concentrate with stable colour index and accelerated process of fermentation during subsequent production of kvass.1 cl
ethod for production of kvass wort concentrate // 2600678
FIELD: food industry.SUBSTANCE: invention relates to food industry. Method comprises preparation of recipe components, cutting yacon, drying in microwave field to residual moisture content of about 20 % and roasting, mashing freshly sprouted rye malt, rye flour and yacon with water and amylolytic and cytolytic enzymes, saccharification, boiling, separation of phases, extraction of pulp water with further separation of phases, mixing of separated liquid phases and concentration thereof under a vacuum to achieve dry substances content of 68-72 % to produce end product.EFFECT: method allows to produce kvass wort concentrate with stable colour index and accelerated process of fermentation during subsequent production of kvass.1 cl
ethod for production of kvass wort concentrate // 2600677
FIELD: food industry.SUBSTANCE: invention relates to food industry. Method comprises preparation of recipe components, cutting oyster plant, drying in microwave field to residual moisture content of about 20 % and roasting, mashing freshly sprouted rye malt, rye flour and oyster plant with water and amylolytic and cytolytic enzymes, saccharification, boiling, separation of phases, extraction of pulp water with further separation of phases, mixing of separated liquid phases and concentration thereof under vacuum to achieve dry substances content of 68-72 % to produce end product.EFFECT: method allows to produce kvass wort concentrate with stable colour index and accelerated process of fermentation during subsequent production of kvass.1 cl
ethod for production of kvass wort concentrate // 2600676
FIELD: food industry.SUBSTANCE: invention relates to food industry. Method comprises preparation of recipe components, cutting girasol, drying in microwave field to residual moisture content of about 20 % and roasting, mashing fermented rye malt, unfermented rye malt, rye flour, maize flour, barley flour and girasol in amount of about 6 % of mass of cereal products with water and cytolytic and amylolytic enzymes, saccharification, boiling, phase separation and concentrating liquid phase under vacuum to achieve dry substances content of 68-72 % to produce end product.EFFECT: method allows to produce kvass wort concentrate with stable colour index and accelerated process of fermentation during subsequent production of kvass.1 cl
ethod for production of kvass wort concentrate // 2600675
FIELD: food industry.SUBSTANCE: invention relates to food industry. Method comprises preparation of recipe components, cutting girasol-sunflower, drying in microwave field to residual moisture content of about 20 % and roasting, mashing fermented rye malt, unfermented rye malt, rye flour, maize flour, barley flour and girasol-sunflower in amount of about 6 % of mass of cereal products with water and cytolytic and amylolytic enzymes, saccharification, boiling, phase separation and concentrating liquid phase under vacuum to achieve dry substances content of 68-72 % to produce end product.EFFECT: method allows to produce kvass wort concentrate with stable colour index and accelerated process of fermentation during subsequent production of kvass.1 cl
ethod for production of kvass wort concentrate // 2600674
FIELD: food industry.SUBSTANCE: invention relates to food industry. Method comprises preparation of recipe components, cutting dandelion roots, drying in microwave field to residual moisture content of about 20 % and roasting, mashing fermented rye malt, unfermented rye malt, barley malt, rye flour, maize flour and dandelion roots and in an amount of about 6 % of mass of cereal products with water and cytolytic and amylolytic enzymes, saccharification, boiling, phase separation and concentrating liquid phase under vacuum to achieve dry substances content of 68-72 % to produce end product.EFFECT: method allows to produce kvass wort concentrate with stable colour index and accelerated process of fermentation during subsequent production of kvass.1 cl
ethod for production of kvass wort concentrate // 2600673
FIELD: food industry.SUBSTANCE: invention relates to food industry. Method comprises preparation of recipe components, cutting dandelion roots, drying in microwave field to residual moisture content of about 20 % and roasting, mashing fermented rye malt, unfermented rye malt, barley malt, rye flour, barley flour and dandelion roots and in an amount of about 6 % of mass of cereal products with water and cytolytic and amylolytic enzymes, saccharification, boiling, phase separation and concentrating liquid phase under vacuum to achieve dry substances content of 68-72 % to produce end product.EFFECT: method allows to produce kvass wort concentrate with stable colour index and accelerated process of fermentation during subsequent production of kvass.1 cl
ethod for production of kvass wort concentrate // 2600672
FIELD: food industry.SUBSTANCE: invention relates to food industry. Method comprises preparation of recipe components, cutting girasol-sunflower, drying in microwave field to residual moisture content of about 20 % and roasting, mashing fermented rye malt, unfermented rye malt, rye flour, maize flour and girasol-sunflower in amount of about 6 % of mass of cereal products with water and cytolytic and amylolytic enzymes, saccharification, boiling, phase separation and concentrating liquid phase under vacuum to achieve dry substances content of 68-72 % to produce end product.EFFECT: method allows to produce kvass wort concentrate with stable colour index and accelerated process of fermentation during subsequent production of kvass.1 cl
ethod for production of kvass wort concentrate // 2600671
FIELD: food industry.SUBSTANCE: invention relates to food industry. Method comprises preparation of recipe components, cutting yacon, drying in microwave field to residual moisture content of about 20 % and roasting, mashing fermented rye malt, unfermented rye malt, rye flour, maize flour and yacon in amount of about 6% of mass of cereal products with water and cytolytic and amylolytic enzymes, saccharification, boiling, phase separation and concentrating liquid phase under a vacuum to achieve dry substances content of 68-72 % to produce end product.EFFECT: method allows to produce kvass wort concentrate with stable colour index and accelerated process of fermentation during subsequent production of kvass.1 cl
ethod for production of kvass wort concentrate // 2600670
FIELD: food industry.SUBSTANCE: invention relates to food industry. Method comprises preparation of recipe components, cutting chicory, drying in microwave field to residual moisture content of about 20 % and roasting, mashing fermented rye malt, unfermented rye malt, barley malt, maize flour and chicory in amount of about 6 % of mass of cereal products with water and cytolytic and amylolytic enzymes, saccharification, boiling, separation of phases and concentrating liquid phase under a vacuum to achieve dry substances content of 68-72 % to produce end product.EFFECT: method allows to produce kvass wort concentrate with stable colour index and accelerated process of fermentation during subsequent production of kvass.1 cl
ethod for production of kvass wort concentrate // 2600633
FIELD: food industry.SUBSTANCE: invention relates to food industry. Method comprises preparation of recipe components, cutting scorzonera, drying in microwave field to residual moisture content of about 20 % and roasting, mashing fermented rye malt, unfermented rye malt, rye flour, barley flour and scorzonera in amount of about 6 % of mass of cereal products with water and cytolytic and amylolytic enzymes, saccharification, boiling, phase separation and concentrating liquid phase under vacuum to achieve dry substances content of 68-72 % to produce end product.EFFECT: method allows to produce kvass wort concentrate with stable colour index and accelerated process of fermentation during subsequent production of kvass.1 cl
ethod for production of kvass wort concentrate // 2600614
FIELD: food industry.SUBSTANCE: invention relates to production of kvass wort concentrate. Method comprises preparation of recipe components, cutting dandelion roots, drying in microwave field to residual moisture content of about 20 % and roasting, mashing fermented rye malt, unfermented rye malt, barley malt, maize flour, barley flour and dandelion roots and in an amount of about 6 % of mass of cereal products with water and cytolytic and amylolytic enzymes. Obtained mash is saccharified, boiled and phases are separated. Liquid phase is concentrated under vacuum to dry substances content of 68-72 % to produce desired product.EFFECT: method allows to produce kvass wort concentrate with stable colour index and accelerated process of fermentation during subsequent production of kvass.1 cl
ethod for bread kvass producing // 2599899
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of formulation components, attrition of dry bread kvass and hot water and settling three times with separation of liquid phase from pulp to obtain kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation with mixture of pure cultures of kvass yeast strain M and lactic acid bacteria strains 11 and 13, blending with remaining sugar in form of white syrup and bottling. Prepared blackberry marc is extracted with liquid carbon dioxide to separate corresponding miscella, prepared scorzonera is cut, dried in microwave field to residual moisture content of about 20 % at microwave field power, providing scorzonera heating inside bits till temperature of 80-90 C for not less than 1 hour, roasted, impregnated with separated miscella with simultaneous increase of pressure, reducing pressure to atmospheric pressure with simultaneous freezing of scorzonera, crushed and mashed in an amount of about 3.6 % of sugar consumption together with dry bread kvass.EFFECT: method allows to reduce duration of process and increase foam stability of end product.1 cl
ethod for bread kvass producing // 2599897
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of formulation components, attrition of dry bread kvass and hot water and settling three times with separation of liquid phase from pulp to obtain kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation with mixture of pure cultures of kvass yeast strain M and lactic acid bacteria strains 11 and 13, blending with remaining sugar in form of white syrup and bottling. Prepared star anise is extracted with liquid carbon dioxide to separate corresponding miscella, prepared scorzonera is cut, dried in microwave field to residual moisture content of about 20 % at microwave field power, providing scorzonera heating inside bits till temperature of 80-90 C for not less than 1 hour, roasted, impregnated with separated miscella with simultaneous increase of pressure, reducing pressure to atmospheric pressure with simultaneous freezing of scorzonera, crushed and mashed in an amount of about 3.6 % of sugar consumption together with dry bread kvass.EFFECT: method allows to reduce duration of process and increase foam stability of end product.1 cl
Bread kvass production method // 2599896
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of formulation components, mashing kvass crisp breads with hot water and settling three times with separation of liquid phase from pulp to produce kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, combined fermentation of kvass starter of yeast races M and C-2 and lactic acid bacteria races 11 and 13, blending with remaining sugar in form of white syrup and bottling. Prepared bird cherry is extracted with liquid carbon dioxide to separate according miscella, prepared girasol-sunflower is cut, dried in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside girasol-sunflower pieces to temperature 80-90 C for at least 1 hour, roasted, impregnated with separated miscella with simultaneous increase of pressure, pressure drop to atmospheric with simultaneous freezing of topisunflower, crushed and mashed in an amount of about 3.6 % of sugar consumption together with kvass loaves.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl
Non-alcoholic beer-flavored beverage with tangy taste // 2599451
FIELD: food industry.SUBSTANCE: invention relates to non-alcoholic beer-flavored beverage with and to production method. Weight ratio of a polyphenol(s) to a total amount of an extract component(s) (percentage by weight of the polyphenol(s)/percentage by weight of the total amount of the extract component(s)) is from 2010-4 up to 5010-4 inclusive. Production method for producing a non-alcohol beer-taste beverage comprises a step of adding a seasoning component and carbon rich gas to wort having a weight ratio of a polyphenol(s) to the total amount of an extract component(s) (percentage by weight of the polyphenol(s)/percentage by weight of the total amount of the extract component(s)) that is from 2010-4 up to 5010-4 inclusive.EFFECT: invention ensures producing unfermented non-alcoholic beer-flavored beverage having Shimari in taste.24 cl, 1 tbl
Bread kvass production method // 2598190
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method involves preparation of recipe components, mashing dry kvass with hot water and settling three times with separation of liquid phase from pulp to produce kvass wort, adding 25 % of sugar formulation quantity in the form of white syrup, bakery yeast fermentation, blending with the remaining sugar in the form of white syrup and bottling. Prepared stone bramble is extracted with liquid carbon dioxide to separate corresponding miscella. Prepared oyster plant is cut, dried in microwave field to residual moisture content of about 20 % at microwave field power, providing heating inside oyster plant pieces to temperature 80-90 C for at least 1 hour, roasted, impregnated with separated miscella with simultaneous pressure increase. Pressure is then reduced to atmospheric pressure with simultaneous freezing of oyster plant, crushed and mashed in an amount of about 3.6 % of sugar consumption together with dry bread kvass.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl
Bread kvass production method // 2598169
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method involves preparation of recipe components, mashing dry kvass with hot water and settling three times with separation of liquid phase from pulp to produce kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation with bakery yeast, blending with remaining sugar in form of white syrup and bottling. Prepared Lavender is extracted with liquid carbon dioxide to separate corresponding miscella. Prepared oyster plant is cut, dried in a microwave field to residual moisture content of about 20 % at microwave field power providing heating inside oyster plant pieces to temperature of 80-90 C for at least 1 hour, roasted, impregnated with separated miscella with simultaneous pressure increase. Pressure is then reduced to atmospheric pressure with simultaneous freezing of oyster plant, crushed and mashed in an amount of about 3.6 % of sugar consumption together with dry bread kvass.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl
Bread kvass production method // 2598168
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method involves preparation of recipe components, attrition of dry bread kvass and hot water and settling three times with separation of liquid phase from pulp to obtain kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation with bakery yeast, blending with remaining sugar in form of white syrup and bottling. Prepared shadberry is extracted with liquid carbon dioxide with separation of corresponding miscella. Prepared dandelion roots are cut, dried in microwave field to residual moisture content of about 20 % at microwave field power, providing heating inside dandelion root pieces to temperature 80-90 C for at least 1 hour, roasted, impregnated with separated miscella with simultaneous pressure increase. Method then includes reducing pressure to atmospheric pressure value with simultaneous freezing of dandelion roots, crushed and mashed in an amount of about 3.6 % of sugar consumption together with dry bread kvass.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl
Bread kvass production method // 2598166
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method involves preparation of recipe components, mashing dry kvass with hot water and settling three times with separation of liquid phase from pulp to produce kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation with bakery yeast, blending with remaining sugar in form of white syrup and bottling. Prepared arrowwood is extracted with liquid carbon dioxide to separate corresponding miscella. Prepared chicory is cut and dried in microwave field to residual moisture content of about 20 % at microwave field power, providing warming of chicory inside bits to temperature 80-90 C during at least 1 hour, roasted, impregnated with separated miscella with simultaneous pressure increase. Method then includes reducing pressure to atmospheric pressure value with simultaneous freezing of chicory, crushed and mashed in an amount of about 3.6 % of sugar consumption together with dry bread kvass.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl
Bread kvass production method // 2598164
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method involves preparation of recipe components, mashing dry kvass with hot water and settling three times with separation of liquid phase from pulp to produce kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation with bakery yeast, blending with remaining sugar in form of white syrup and bottling. Prepared snowball is extracted with liquid carbon dioxide to separate corresponding miscella, prepared girasol is cut, dried in microwave field to residual moisture content of about 20 % at microwave field power, providing heating inside girasol pieces to temperature 80-90 C for at least 1 hour, roasted, impregnated with separated miscella with simultaneous pressure increase. Method then includes reducing pressure to atmospheric pressure value with simultaneous freezing of girasol, crushed and mashed in an amount of about 3.6 % of sugar consumption together with dry bread kvass.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl
Bread kvass production method // 2598163
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method involves preparation of recipe components, attrition of dry bread kvass and hot water and settling three times with separation of liquid phase from pulp to obtain kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation with bakery yeast, blending with remaining sugar in form of white syrup and bottling. Prepared Lavender is extracted with liquid carbon dioxide to separate corresponding miscella. Prepared yacon is cut, dried in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside yacon pieces to temperature 80-90 for at least 1 hour, roasted, impregnated with separated miscella with simultaneous increase of pressure, method then includes reducing pressure to atmospheric pressure value with simultaneous freezing of yacon, crushed and mashed in an amount of about 3.6 % of sugar consumption together with dry bread kvass.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl
Bread kvass production method // 2598161
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method involves preparation of recipe components, attrition of dry bread kvass and hot water and settling three times with separation of liquid phase from pulp to obtain kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation with bakery yeast, blending with remaining sugar in form of white syrup and bottling. Prepared nutmeg is extracted with liquid carbon dioxide to separate corresponding miscella. Prepared dandelion roots are cut, dried in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside dandelion root pieces to temperature of 80-90 C for at least 1 hour, roasted, impregnated with separated miscella with simultaneous pressure increase. Method then includes reducing pressure to atmospheric value with simultaneous freezing of dandelion roots, crushed and mashed in an amount of about 3.6 % of sugar consumption together with dry bread kvass.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl
Bread kvass production method // 2598156
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method involves preparation of recipe components, attrition of dry bread kvass and hot water and settling three times with separation of liquid phase from pulp to obtain kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation with bakery yeast, blending with remaining sugar in form of white syrup and bottling. Prepared pine needles are extracted with liquid carbon dioxide to separate corresponding miscella. Prepared oyster plant is cut, dried in microwave field to residual moisture content of about 20 % at microwave field power, providing heating inside oyster plant pieces to temperature 80-90 C for at least 1 hour, roasted, impregnated with separated miscella with simultaneous pressure increase. Pressure is then reduced to atmospheric pressure with simultaneous freezing of oyster plant, crushed and mashed in an amount of about 3.6 % of sugar consumption together with dry bread kvass.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl
Bread kvass production method // 2598154
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method involves preparation of recipe components, mashing dry kvass with hot water and settling three times with separation of liquid phase from pulp to produce kvass wort, adding 25 % of sugar formulation quantity in the form of white syrup, bakery yeast fermentation, blending with the remaining sugar in the form of white syrup and bottling. Prepared pine needles are extracted with liquid carbon dioxide to separate corresponding miscella. Prepared chicory is cut and dried in microwave field to residual moisture content of about 20 % at microwave field power, providing warming of chicory inside bits to temperature 80-90 C during at least 1 hour, roasted, impregnated with separated miscella with simultaneous pressure increase. Method then includes reducing pressure to atmospheric pressure value with simultaneous freezing of chicory, crushed and mashed in an amount of about 3.6 % of sugar consumption together with dry bread kvass.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl
Bread kvass production method // 2598152
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method involves preparation of recipe components, attrition of dry bread kvass and hot water and settling three times with separation of liquid phase from pulp to obtain kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation with bakery yeast, blending with remaining sugar in form of white syrup and bottling. Prepared peppermint is extracted with liquid carbon dioxide to separate corresponding miscella. Prepared chicory is cut and dried in microwave field to residual moisture content of about 20 % at microwave field power, providing warming of chicory inside bits to temperature 80-90 C during at least 1 hour, roasted, impregnated with separated miscella with simultaneous pressure increase. Method then includes reducing pressure to atmospheric pressure value with simultaneous freezing of chicory, crushed and mashed in an amount of about 3.6 % of sugar consumption together with dry bread kvass.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl
Bread kvass production method // 2598151
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method involves preparation of recipe components, attrition of dry bread kvass and hot water and settling three times with separation of liquid phase from pulp to obtain kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation with bakery yeast, blending with remaining sugar in form of white syrup and bottling. Prepared dog rose is extracted with liquid carbon dioxide to separate corresponding miscella. Prepared chicory is cut, dried in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside chicory pieces to temperature 80-90 C for at least 1 hour, roasted, impregnated with separated miscella with simultaneous pressure increase. Method then includes reducing pressure to atmospheric pressure value with simultaneous freezing of chicory, crushing and mashing in an amount of approximately 3.6 % of sugar consumption together with dry bread kvass.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl
Bread kvass production method // 2598149
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method involves preparation of recipe components, attrition of dry bread kvass and hot water and settling three times with separation of liquid phase from pulp to obtain kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation with bakery yeast, blending with remaining sugar in form of white syrup and bottling. Prepared grape pomace is extracted with liquid carbon dioxide to separate corresponding miscella. Prepared chicory is cut and dried in microwave field to residual moisture content of about 20 % at microwave field power, providing warming of chicory inside bits to temperature 80-90 C during at least 1 hour, roasted, impregnated with separated miscella with simultaneous pressure increase. Method then includes reducing pressure to atmospheric pressure value with simultaneous freezing of chicory, crushed and mashed in an amount of about 3.6 % of sugar consumption together with dry bread kvass.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl
 
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