BG113430A - Method for obtaining fermented beverage from nettle - Google Patents
Method for obtaining fermented beverage from nettle Download PDFInfo
- Publication number
- BG113430A BG113430A BG113430A BG11343021A BG113430A BG 113430 A BG113430 A BG 113430A BG 113430 A BG113430 A BG 113430A BG 11343021 A BG11343021 A BG 11343021A BG 113430 A BG113430 A BG 113430A
- Authority
- BG
- Bulgaria
- Prior art keywords
- nettle
- fermentation
- drink
- degrees
- boiling
- Prior art date
Links
- 235000009108 Urtica dioica Nutrition 0.000 title claims abstract description 11
- 241000219422 Urtica Species 0.000 title claims abstract description 9
- 238000000034 method Methods 0.000 title claims abstract description 8
- 235000019985 fermented beverage Nutrition 0.000 title claims description 3
- 238000000855 fermentation Methods 0.000 claims abstract description 10
- 230000004151 fermentation Effects 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 5
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 5
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 244000274883 Urtica dioica Species 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims description 2
- 239000000284 extract Substances 0.000 abstract description 4
- 235000013361 beverage Nutrition 0.000 abstract description 2
- 239000013049 sediment Substances 0.000 abstract description 2
- 235000020374 simple syrup Nutrition 0.000 abstract description 2
- 229920003266 Leaf® Polymers 0.000 abstract 1
- 239000007864 aqueous solution Substances 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000012676 herbal extract Substances 0.000 description 1
Landscapes
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
Description
ОПИСАНИЕ НА ИЗОБРЕТЕНИЕТОDESCRIPTION OF THE INVENTION
1. Ферментирала напитка от коприва (Urtica dioica)1. Fermented nettle drink (Urtica dioica)
2. Изобретението може да бъде използвано в преработвателната промишленост за получаване на напитки на билкова основа, както и във фармацевтичната промишленост за производство на хранителни добавки.2. The invention can be used in the processing industry for obtaining herbal beverages, as well as in the pharmaceutical industry for the production of nutritional supplements.
3. До настоящия момент няма данни в производството да е използван метод за ферментиране на екстракт от коприва получен чрез изваряване на листна маса в омекотена вода, чрез използване на винени дрожди, нито са известни данни напитката да се е произвеждала традиционно в някой район. Винени дрожди не са използвани за ферментиране на билкови екстракти.3. Until now, there is no evidence that a method of fermentation of nettle extract obtained by boiling leaf mass in softened water, using wine yeast, was used in the production, nor is there any evidence that the drink was traditionally produced in any region. Wine yeast was not used to ferment herbal extracts.
4. Същността на изобретението се изразява в метода на ферментация, характеризиращ се с подлагането на ферментация с винени дрожди на екстракт от коприва получен чрез изваряване на листна маса в омекотена вода. Към водния разтвор се добавя захарен сироп в съотношение 4:1. Ферментацията се извършва при контролирана температура от 18 градуса в продължение на 5 дни. След отстраняване на тежките утайки напитката отлежава в бутилки. 4 месеца при температура от 12 градуса. Използват се и допълнителни ингредиенти, оказващи влияние върху вкусовите качества на напитката - сок от цитрусови плодове с контролиран произход и качество (лимони), черни стафиди. Ферментиралата напитка е с общо алкохолно съдържание 14.2 об.%, титруеми кис - 4.5гр/л., летливи кис. 0.45гр/л4. The essence of the invention is expressed in the fermentation method, characterized by the fermentation with wine yeast of nettle extract obtained by boiling the leaf mass in softened water. Sugar syrup is added to the water solution in a ratio of 4:1. Fermentation takes place at a controlled temperature of 18 degrees for 5 days. After removing the heavy sediments, the drink ages in bottles. 4 months at a temperature of 12 degrees. Additional ingredients influencing the taste of the drink are also used - citrus fruit juice of controlled origin and quality (lemons), black raisins. The fermented drink has a total alcohol content of 14.2 vol.%, titratable acids - 4.5 g/l., volatile acids. 0.45g/l
5. Методът за ферментация на екстракт от коприва получен чрез изваряване на листна маса в омекотена вода може да бъде използван при производство на напитка от стопанско значение, при спазване на установените съотношения между отделните елементи и при спазване на условията за ферментация и отлежаване.5. The method of fermentation of nettle extract obtained by boiling leaf mass in softened water can be used in the production of a drink of economic importance, subject to the established ratios between the individual elements and subject to the conditions for fermentation and aging.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BG113430A BG113430A (en) | 2021-10-01 | 2021-10-01 | Method for obtaining fermented beverage from nettle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BG113430A BG113430A (en) | 2021-10-01 | 2021-10-01 | Method for obtaining fermented beverage from nettle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BG113430A true BG113430A (en) | 2023-04-18 |
Family
ID=89033739
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BG113430A BG113430A (en) | 2021-10-01 | 2021-10-01 | Method for obtaining fermented beverage from nettle |
Country Status (1)
| Country | Link |
|---|---|
| BG (1) | BG113430A (en) |
-
2021
- 2021-10-01 BG BG113430A patent/BG113430A/en unknown
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