CN103421650B - Method for preparing fermented kvass drink - Google Patents

Method for preparing fermented kvass drink Download PDF

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Publication number
CN103421650B
CN103421650B CN201310402455.1A CN201310402455A CN103421650B CN 103421650 B CN103421650 B CN 103421650B CN 201310402455 A CN201310402455 A CN 201310402455A CN 103421650 B CN103421650 B CN 103421650B
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China
Prior art keywords
drink
fermented
fructus hordei
hordei germinatus
adds
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CN201310402455.1A
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Chinese (zh)
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CN103421650A (en
Inventor
李娜
吕伟民
赵云财
闫颖
鞠培鸿
佟晓芳
顾利文
栗伟
李振林
王佐民
尚维
赵彤
张欣
李强
宋殿峰
张劲松
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黑龙江省轻工科学研究院
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Abstract

The invention provides a method for preparing a fermented kvass drink and belongs to the technical field of drink processing. The method for preparing the fermented kvass drink includes the steps of adding water in barley malt flour and brad crumbs, performing mixing to obtain saccharification liquid, firstly, adding lactobacillus bulgaricus, performing fermentation for 4-5 hours, secondly, adding water for dilution, performing sterilization and cooling, adding bread yeast, performing fermentation for 8-10 hours, and finally performing filtering, sterilization, mixing, carbonating and filling in the low-temperature and pressure-maintaining environment to obtain the fermented kvass drink. The method for preparing the fermented kvass drink is simple in technological process and easy to control. Compared with a traditional Russian kvass production process, the method has the advantages of being high in fermentation speed, stable in product quality and low in cost, and industrial production is easy to achieve.

Description

The making method of fermented type gas water beverage

Technical field

The invention belongs to technical field of beverage processing, specifically a kind of making method of fermented type gas water beverage.

Background technology

Gas water beverage originates from Russia the earliest, and apart from the history of modern existing more than 1,000 year, gas water beverage late nineteenth century imported China Heilungkiang into from Russia, is subject to liking of people from Heilungkiang very soon, becomes a kind of drink comparatively fashionable at that time.Gas water beverage is amber color, nutritious, the many foams of many vapour, sour-sweet tasty and refreshing, has distinctive wheat breast, hop zymolysis fragrance, has the Some features of beer and carbonated drink concurrently, but alcohol-free excitement and hops bitter taste, both can make refreshment drink, can add to the fun for wine again.The vitamins B contained in Lattice Topology l, B 2, C and D, having refreshes oneself adds to the fun, effect of Ginseng Extract, in addition, gas water beverage is remarkable to improving the effect of human body gastrointestinal disturbances absorptive function, containing a certain amount of carbonic acid gas in Lattice Topology, being the good merchantable brand of cooling and heatstroke-eliminating, is also that appetizing is promoted the production of body fluid, the stagnated food that disappears, the anti-nourishing drink treated constipation.The production technique of traditional gas water beverage is half sponge process, namely be that panary fermentation is roasted into bread for the first time, second time be bread dried, pulverize, the saccharification that adds water, fermentation, bottling, at bottle relaying supervention ferment, this method operational path is longer, and mechanization degree is lower, output is little, cost is high, unstable between batch, and often occurs bottle explosion phenomenon.

Summary of the invention

The object of the invention is to the deficiency for traditional gas water beverage production technique, provide a kind of and make simple, steady quality and be easy to realize the fermented type gas water beverage making method of suitability for industrialized production.

The object of the present invention is achieved like this:

Fructus Hordei Germinatus is pulverized, the ratio of 7:3 takes Fructus Hordei Germinatus powder and crumb respectively in mass ratio, the water adding Fructus Hordei Germinatus powder and crumb total mass 4 times is sized mixing, 1-2 hour is flooded under 30 DEG C of conditions, be warming up to 48-52 DEG C, be incubated and carry out proteolysis in 30 minutes, be warming up to 60-65 DEG C more afterwards, saccharification 4-5 hour, after filtration, to make concentration be 10B after dilution xsaccharified liquid, the hops then adding 0.1-0.15% boil 15 minutes, are cooled to 45 DEG C, add the lactobacillus bulgaricus lyophilized powder of 0.01%, anaerobically fermenting 4-5 hour under 42-45 DEG C of condition, adds lactic acid and fermented liquid PH is adjusted to 4.5, adds water fermented liquid concentration to adjust to 2B x, sterilizing is also cooled to 18 DEG C, adds the baker's active dried yeast of 0. 1%, anaerobically fermenting 8-10 hour under 18-20 DEG C of condition, then after filtration, sterilizing, allotment, the filling obtained finished product of carbonating low temperature pressurize.

Fermented type gas water beverage of the present invention is by after Fructus Hordei Germinatus and crumb saccharification, through lactobacillus bulgaricus and bread yeast fermentation first, and then after filtration, the obtained drink of sterilizing, allotment, the operation such as carbonating.The making method technological process of Lattice Topology fermented drink of the present invention simply, easily controls, and compared with Russia tradition Lattice Topology production technique, has the advantage that fermenting speed is fast, constant product quality, cost are low, be easy to realize suitability for industrialized production.

Specific embodiments

Fructus Hordei Germinatus is pulverized, takes 700 grams of Fructus Hordei Germinatus powder and 300 grams of crumb, add 4000 grams of water and size mixing, flood 1.5 hours under 30 DEG C of conditions, be warming up to 50 DEG C, be incubated and carry out proteolysis in 30 minutes, be warming up to 65 DEG C more afterwards, saccharification 4 hours, after filtration, to make concentration be 10B after dilution xsaccharified liquid, the hops then adding 0.15% boil 15 minutes, are cooled to 45 DEG C, add the lactobacillus bulgaricus lyophilized powder of 0.01%, and anaerobically fermenting 4 hours under 45 DEG C of conditions, adds lactic acid and fermented liquid PH is adjusted to 4.5, add water fermented liquid concentration to adjust to 2B x, sterilizing is also cooled to 18 DEG C, adds the baker's active dried yeast of 0.1%, anaerobically fermenting 8 hours under 18 DEG C of conditions, then after filtration, sterilizing, allotment, the filling obtained finished product of carbonating low temperature pressurize.

Claims (1)

1. the making method of fermented type gas water beverage, it is characterized in that: Fructus Hordei Germinatus is pulverized, the ratio of 7:3 takes Fructus Hordei Germinatus powder and crumb respectively in mass ratio, the water adding Fructus Hordei Germinatus powder and crumb total mass 4 times is sized mixing, and floods 1-2 hour, be warming up to 48-52 DEG C under 30 DEG C of conditions, be incubated and carry out proteolysis in 30 minutes, be warming up to 60-65 DEG C more afterwards, saccharification 4-5 hour, after filtration, to make concentration be 10B after dilution xsaccharified liquid, the hops then adding 0.1-0.15% boil 15 minutes, are cooled to 45 DEG C, add the lactobacillus bulgaricus lyophilized powder of 0.01%, anaerobically fermenting 4-5 hour under 42-45 DEG C of condition, adds lactic acid and fermented liquid PH is adjusted to 4.5, adds water fermented liquid concentration to adjust to 2B x, sterilizing is also cooled to 18 DEG C, adds the baker's active dried yeast of 0. 1%, anaerobically fermenting 8-10 hour under 18-20 DEG C of condition, then after filtration, sterilizing, allotment, the filling obtained finished product of carbonating low temperature pressurize.
CN201310402455.1A 2013-09-07 2013-09-07 Method for preparing fermented kvass drink CN103421650B (en)

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RU2233869C2 (en) * 2001-12-14 2004-08-10 Алексеева Галина Эдуардовна Method for producing of bread kvass
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2583666C1 (en) * 2015-08-14 2016-05-10 Олег Иванович Квасенков Method for producing kvass
RU2585457C1 (en) * 2015-08-14 2016-05-27 Олег Иванович Квасенков Method for producing kvass

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