METHOD OF KVASS PRODUCTION

FIELD: food-processing industry. ^ SUBSTANCE: kvass wort, sugar syrup, microbiological culture and flavouring aromatic agents for obtaining of the set formula are given to the water flow at the temperature of 32-35C passing through the pipe line in which all the ingredients are continuously mixed. Following blending the uniform mixture successively goes to the fermentation container and to the separator. Then kvass blending is performed directly in the pipe line in which sugar syrup is additionally introduced from a dosing-mixing device, and kvass is conditioned to the required concentration according to the formula. The ready kvass is cooled, carbonised and bottled. ^ EFFECT: obtaining of the possibility to intensify the production process of kvass, to reduce power consumption, to increase organoleptic properties of kvass, to exclude blending in a separate container and to automatise the process of kvass preparation. ^ 1 dwg