Use of clarifying agents in technological process of kvass production

Abstract

In our country, the production of soft beverages is a popular direction of food industry. Fermented kvass, fruit and berry drink, lemonade, carbonated drinking and mineral water, and others are referred to non-alcoholic drinks. Currently, consumers increasingly prefer natural drinks consisting of traditional ingredients. One of the traditional drinks since ancient times revered in Russia, is bread kvas of natural fermentation. In the production of fermented drinks, modern technologies, the newest equipment, automated manufacturing processes are used, which allow intensifying technological plots for fermented kvass production using new methods. This allows optimizing stages of technological process and the entire production. The use of new methods for optimizing production processes allows reducing costs of production by reducing the time component of the technological process of kvass production.