CN106350343A

CN106350343A - Alcohol-restraining method for preparing kvass beverage

Info

Publication number: CN106350343A
Application number: CN201610720268.1A
Authority: CN
Inventors: 袁忠; 王会; 蔡延龙
Original assignee: Beijing Search Dessert Co Ltd
Current assignee: Beijing Search Dessert Co Ltd
Priority date: 2016-08-24
Filing date: 2016-08-24
Publication date: 2017-01-25

Abstract

The invention discloses an alcohol-restraining method for preparing a kvass beverage. The method comprises the following steps: slicing bread, baking, soaking and then separating and filtering, thereby obtaining a bread soaking solution; adding activated active yeast and lactobacillusfor food industry and performing fermentation; after completing the fermentation, adding sugar and fruit juice, blending the flavor; and introducing carbon dioxide and then filling, thereby obtaining the kvass beverage. According to the method, the conversion rate of alcohol is reduced by controlling the sugar degree of the bread leach liquor, the yeast dosage and the yeast fermentation time; and after the flavor materials are added, the sterilization and bacteriostasis are performed, and the content of the yeast is not greater than 20 CFU/mL, so that the subsequent fermentation of the finished product of the beverage can be restrained, the lower alcoholic strength can be maintained. The kvass beverage is suitable for all people.

Description

A kind of suppression alcohol method preparing gas water beverage

Technical field

The present invention relates to soft drink preparation field is and in particular to a kind of E Shi bread fermentation prepares the side of gas water beverage Method.

Background technology

Lattice Topology is the traditional main beverage of Russian, it to have a sweet taste, numerous in variety, to healthy and helpful etc. excellent Point, has obtained Russian and has commuted liking of Muscovite visitor all over the world.It is rich in multivitamin, ammonia in Lattice Topology Base acid, have refresh oneself, allaying tiredness the effects such as.Additionally, it is produced in reducing sugar, vitamin, amino acid fermentation brewing process Complex and the probiotic bacteria contained by Lattice Topology, can be good at the effect improving human body gastrointestinal disturbances and absorbing, its mouthfeel acid Sweet good to eat, it is the optimal beverage quenching one's thirst of relieving summer heat in summer.

The processing technology of traditional Lattice Topology is more rough, leads to the Lattice Topology quality that each batch is produced to have necessarily Difference, alcoholic strength is of a relatively high in soft drink, and the practitioner being currently undertaken by driving class work can't drink, the present invention Obtain that alcohol content is low, steady quality, nutritious, mouth by adjusting formula and strict each flow process of management and control production technology and producing The unique gas water beverage of sense is so as to disclosure satisfy that more consumer groups.

Content of the invention

It is an object of the invention to provide a kind of suppression alcohol method preparing gas water beverage, prepared using the method Gas water beverage is nutritious, taste is unique, disclosure satisfy that the demand of more consumer groups.

The technical problem to be solved is achieved through the following technical solutions:

A kind of suppression alcohol method preparing gas water beverage, comprises the following steps:

(1) E Shi bread is cut into the thin slice that thickness is 0.8-1.1cm, and puts in the baking box that temperature is 180-220 DEG C Baking 20-30min, obtains the rusk of coke yellow；

(2) weigh, in ratio 1:20-25 of rusk and water, the rusk that step (1) obtains and put into temperature and be 68-72 DEG C Hot water in soak 2-4h, be then peeled off being filtrated to get bread lixiviating solution, by bread lixiviating solution import fermentation tank in and be cooled to 28-29℃；

(3) in activation pot, the pure water of injection 3-6% is warming up to 30-34 DEG C, adds white sugar, food processing dry with activity Yeast and secondary cheese lactobacillus, activate 20-30min；By in the activating solution importing bread lixiviating solution of cooling after the completion of activation, adjust Section temperature is fermented；

(4) allotment of flavor material: in Multifunction tank put into 30-40% pure water be warming up to 55-65 DEG C, add sugar and Fruit juice stirs 5-15min；

(5) immediately deployed flavor material is imported mix homogeneously in fermentation tank after stopping fermentation, be then passed through filter, kill Bacterium, cool down, pour carbon dioxide low temperature pressurize and fill finished product.

Further, in step (2), the pol of bread lixiviating solution is 0.8-1.5%.

Further, in step (3), the addition of active dry yeast is 0.05-0.08%, the interpolation of secondary cheese lactobacillus Measure as 0.007-0.009 ‰, the addition of white sugar is 0.3-0.5% so that the pol of final bread fermentation liquid is 1.3- 1.8%, fermentation temperature is 28-32 DEG C, and fermentation time is 10-15h.

Further, through filtration and sterilization processing in step (5), viable yeast quantity in beverage is made to be not more than 20cfu/ml, The alcoholic strength ensureing the gas water beverage finished product obtaining is below 0.5%.

Further, the sugar in step (4) includes white sugar, maltose and crystal sugar.

The present invention reduces ethanol by controlling pol, inoculum of dry yeast and the yeast fermentation time of bread lixiviating solution Conversion ratio, add flavor material after carry out bactericidal immediately, make saccharomycetic content be not more than 20cfu/ml, thus limiting The subsequent fermentation of finished beverage, the relatively low alcoholic strength of holding is not it is ensured that the personnel of operating motor vehicles result in after drinking after drinking The infringements such as driving are it is ensured that be applied to the various people such as men and women, old and young according to the gas water beverage that this technology makes.

Specific embodiment

Understandable for enabling the above objects, features and advantages of the present invention to become apparent from, with reference to specific embodiment pair The present invention is described in detail

Embodiment 1

(1) E Shi bread is cut into the thin slice that thickness is 0.8-1.1cm, and puts into 210 DEG C of the fire in a stove before fuel is added, 200 DEG C of face fire roasting Toast 22min in case, obtain the rusk of coke yellow；

(2) weigh, in ratio 1:25 of rusk and water, the rusk that step (1) obtains and put into the hot water that temperature is 72 DEG C Middle immersion 2.5h, is then peeled off being filtrated to get bread lixiviating solution, bread lixiviating solution is imported in fermentation tank and is cooled to 28 DEG C；

(3) in activation pot, the pure water of injection 4% is warming up to 32 DEG C, adds 0.45% white sugar, 0.05% food Processing active dry yeast and 0.009 ‰ secondary cheese lactobacillus activation 30min；After the completion of activation, activating solution is imported cooling In bread lixiviating solution, adjust temperature and fermented；So that the pol of final bread fermentation liquid is 1.0%, fermentation temperature is 32 DEG C, Fermentation time is 14h.

(4) allotment of flavor material: the pure water putting into 35% in Multifunction tank is warming up to 65 DEG C, adds crystal sugar, Fructus Hordei Germinatus Sugar and fruit juice stir 12min；

(5) immediately deployed flavor material is imported mix homogeneously in fermentation tank after stopping fermentation, be then passed through filter, kill Bacterium, viable yeast quantity in beverage is made to be not more than 15cfu/ml, it is to avoid the alcoholic strength that excessive viable bacteria later stage fermentation may bring Raise.Again through supercooling, pour carbon dioxide low temperature pressurize fill finished product.

The alcoholic strength of the gas water beverage finished product that the present embodiment prepares is 0.22%.

Embodiment 2

(1) E Shi bread is cut into the thin slice that thickness is 0.8-1.1cm, and puts into 190 DEG C of the fire in a stove before fuel is added, 180 DEG C of face fire roasting Toast 30min in case, obtain the rusk of coke yellow；

(2) weigh, in ratio 1:22 of rusk and water, the rusk that step (1) obtains and put into the hot water that temperature is 70 DEG C Middle immersion 3h, is then peeled off being filtrated to get bread lixiviating solution, bread lixiviating solution is imported in fermentation tank and is cooled to 28 DEG C；

(3) in activation pot, the pure water of injection 6% is warming up to 30 DEG C, adds 0.5% white sugar, 0.075% food Processing active dry yeast and 0.008 ‰ secondary cheese lactobacillus activation 30min；After the completion of activation, activating solution is imported cooling In bread lixiviating solution, adjust temperature and fermented；So that the pol of final bread fermentation liquid is 1.4%, fermentation temperature is 30 DEG C, Fermentation time is 12h.

(4) allotment of flavor material: the pure water putting into 40% in Multifunction tank is warming up to 60 DEG C, adds crystal sugar, Fructus Hordei Germinatus Sugar and fruit juice stir 10min；

(5) immediately deployed flavor material is imported mix homogeneously in fermentation tank after stopping fermentation, be then passed through filter, kill Bacterium, viable yeast quantity in beverage is made to be not more than 20cfu/ml, it is to avoid the alcoholic strength that excessive viable bacteria later stage fermentation may bring Raise.Again through supercooling, pour carbon dioxide low temperature pressurize fill finished product.

The alcoholic strength of the gas water beverage finished product that the present embodiment prepares is 0.31%.

Above a kind of suppression alcohol method preparing gas water beverage provided by the present invention is described in detail.Herein Apply specific case the principle of the present invention and embodiment are set forth, the explanation of above example is only intended to help Understand the core concept of the present invention.It should be pointed out that for those skilled in the art, without departing from the present invention On the premise of principle, the present invention can also be carried out with some improvement and modify, these improve and modification also falls into right of the present invention In the protection domain requiring.

Claims

1. a kind of suppression alcohol method preparing gas water beverage is it is characterised in that comprise the following steps:

(1) E Shi bread is cut into the thin slice that thickness is 0.8-1.1cm, and puts into the oven for baking that temperature is 180-220 DEG C 20-30min, obtains the rusk of coke yellow；

(2) weigh, in ratio 1:20-25 of rusk and water, the rusk that step (1) obtains and put into the heat that temperature is 68-72 DEG C Soak 2-4h in water, be then peeled off being filtrated to get bread lixiviating solution, bread lixiviating solution is imported in fermentation tank and is cooled to 28-29 ℃；

(3) in activation pot, the pure water of injection 3-6% is warming up to 30-34 DEG C, adds white sugar, food processing active dry yeast With secondary cheese lactobacillus, activate 20-30min；By in the activating solution importing bread lixiviating solution of cooling after the completion of activation, adjust temperature Degree is fermented；

(4) allotment of flavor material: the pure water putting into 30-40% in Multifunction tank is warming up to 55-65 DEG C, adds sugar and fruit juice Stirring 5-15min；

(5) immediately deployed flavor material is imported mix homogeneously in fermentation tank after stopping fermentation, be then passed through filter, sterilization, cold But carbon dioxide low temperature pressurize and fill finished product, are poured.

2. method according to claim 1 it is characterised in that in step (2) bread lixiviating solution pol be 0.8- 1.5%.

3. method according to claim 1 it is characterised in that in step (3) active dry yeast addition be 0.05- 0.08%, the addition of secondary cheese lactobacillus is 0.007-0.009 ‰, and the addition of white sugar is 0.3-0.5% so that final The pol of bread fermentation liquid is 1.3-1.8%, and fermentation temperature is 28-32 DEG C, and fermentation time is 10-15h.

4. method according to claim 1 is it is characterised in that through filtration and sterilization processing in step (5), make to live in beverage Yeast quantity is not more than 20cfu/ml it is ensured that the alcoholic strength of the gas water beverage finished product obtaining is below 0.5%.

5. method according to claim 1 is it is characterised in that the sugar in step (4) includes white sugar, maltose and ice Sugar.