RU1813097C - Process for preparing a beverage stock material and alcoholic beverage - Google Patents

Abstract

Usage: in the food industry. SUMMARY OF THE INVENTION: A new base is obtained, which is kvass wort fermented by baker's yeast to an ethyl alcohol content of at least 3, preferably 7.5-8.0% by weight. In order to obtain a base, in kvass must with a dry matter content (BW) of 2.0-3.2 wt%, sugar is added, baker's yeast is introduced and fermentation is carried out. In the process of fermentation, sugar is added fractionally, fermentation is carried out in four stages and the process is stopped when the alcohol content in the fermented wort is not lower than 3, mainly 7.5-8.0 vol.%, CB 5.6-5.8 wt. % and acidity of 9.0 cm sodium hydroxide solution with a concentration of 1.0 mol / dm3 per 100 cm3 of base. During the fermentation process, the CB content at each stage is reduced to 3.3-3.5, 3.4-3.6, 4.1-4.3 and 5.6-5.8 wt.%, Respectively, and sugar is added before each stage, up to a CB content of 8.0-8.2 wt.%. After fermentation, the base is separated from yeast, cooled to 0-2 ° C, kept at this temperature for at least 2 days and removed from the precipitate. The drink contains, wt.%: Aqueous infusion of wormwood, 1.3-1.8, or alcoholic infusion of wormwood, 0.23-0.28, flavor 0.0018-0.0022 and the rest. 1 tab.

Description

The invention relates to the food industry, and in particular to a method for preparing a base for preparing a beverage and -drink.

The purpose of the invention is to increase the organoleptic properties of the finished product, expand the range of drinks and give the drink a flavor of port.

This is achieved by that. as in a method for preparing a beverage preparation base, comprising bringing the content of SV of kvass wort to 2.0-3.2 msec.%. introduction of sugar into it, fermentation of kvass wort with baking yeast

the accumulation of not less than 3 vol.% ethyl alcohol, separation from the yeast of the base and its cooling, it is proposed to introduce sugar into the wort until the SV content in it is 8.0-8.2 wt.%, and carry out the fermentation of the wort until it accumulates in it 7.5-8.0 vol.% Ethyl alcohol in four successive stages by reducing the content of CB wort in the stages, respectively, to 3.3-3.5, 3.4-3.6, 4.1-4.3 and 5.6-5.8 wt.% And increasing the content of CB to 8.0-8.2 wt.% Before the second, third and fourth stages of introducing sugar into the wort, while it is planned to cool the base to 0-2 ° C, after which about her withstand when

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temperature for 2 days and remove from sediment.

In the proposed method, a base is used in the form of kvass wort fermented with baker's yeast with a content of CB 5.6–5.8 wt.%, Ethyl alcohol 7.5–8.0 vol.% And an acidity of 9.0 cm3 of sodium hydroxide solution with a concentration of 1 , 0 mol / dm3 per 100 cm3 of base, and water or alcohol infusion of wormwood and flavoring are used as additives in the following ratio of ingredients, wt.%: Alcohol infusion of wormwood 0.23-0.28 or water infusion of wormwood 1, 3-1.8,. Flavoring agent NoyR p 0.0018-0.0022, the rest is the basis.

Fermenting kvass wort with baker's yeast, you can get a new base for making fermented drinks and thereby expand the assortment of bases and drinks made from them: by adding sugar to the kvass wort by a fraction and stepwise fermenting it With baking yeast you can get a base containing at least 3, mainly 7.5-8.0 wt.%, Ethyl alcohol .. Increased alcohol content And accumulation: of various metabolites during the repeated fermentation of kvass wort changes the organic characteristics; the basics ....- ..: - -.

The method is carried out as follows. ... l. ..--. ::. -:; ., /%: Y. V; -: - -. ,;

30-35 dm3 of water is poured into the wort preparation tank at a temperature not lower than 80 ° C. with a constant shaking, 11.4 kg of concentrate (fermented Wort. (KKS) and (pri.: tr Y.o1yert: ur. add; v--: are poured in an ode to with containment; .СВ at a time in flaxen KK With 3.0-3.2 m gcV%. The total volume of diluted KKS is 23 0; -: 2/40 dm. Then in diluted. KKS implements sugar syrup in the Sahara wort in a must of 0.052 kg / dm., Suslrt (Wheat | l | nl .. rrMeshivayut. The content of WW in the water cWp Srta is p. $ R0. H6;. 8.0-8.2 wt.%,; ;; - -: /:;. r; S ..

Before brew, kvass wort is pasteurized at 75-80 ° C for 30-35 min and cooled to 30-356 r.

Yeast is added to the prepared wort, mixed thoroughly and incubated for 2 days at 28-30 ° C until the CB content in the wort is 3.3-3.5 wt.%. Then, sugar syrup is added to the fermented wort with stirring for 3 minutes to a CB content of 8.0-8.2 wt.%. ..:

Ate the second addition of sugar syrup and continue to ferment the wort at the same temperature until the CB content

3.4-3.6 wt.%. Again, sugar syrup 4 is added to the fermented wort with stirring for 3 minutes to a CB content of 8.0-8.2 wt.%. Fermentation is carried out for another 2 days and after reaching a CB content of 4.14, 3 wt.%, Sugar syrup is again added to the wort with stirring for 3 minutes to a CB content of 8.0-8.2 wt.%. After adding sugar syrup

again ferment for 2 days. Fermentation is completed with a content of CB of 5.6–5.8 wt.%, Alcohol content of 7.5–8.0 vol.% And an acidity of 9.0 cm sodium hydroxide solution with a concentration of 1.0 mol / dm3 per

YuO cm3 basis.

After the fermentation is completed, the settled yeast is removed from the fermentation tank, and the fermented wort - base is transferred to the cooling tank. The basis of the cooling.

give up and stand for at least 2 days to precipitate yeast. Then the yeast precipitate is re-removed, determined: the end of the yeast is visually through the sight glass.

0.23-0.28 wt.% Alcohol or 1.3-1.8 wt.% Aqueous bitter wormwood and 0.0018-0.0022 wt.% Are added to the cooled Rel Reliable base to prepare the beverage. flavoring

Houblon. Mix thoroughly; jbT.: ./- - ..; -..... v.; - ...:. . ,. .; . .

In order to prepare an aqueous wormwood, 50 g of dry Herb wormwood is a bitter casta pot. T. day in 1 liter of cold water, then boiled for 5-10 minutes, filtered through several layers of gauze and stored ready-made broth at; 0-2 ° С no more than 1-2 days.

For the preparation of the drink, 4.5 l of bw is used. v y . -. :; -: For the preparation of 100 dm3 of the Rel beverage, calculated on the basis of the dry matter | take 3.8 kg, 19.8 kg of granulated sugar,, Oi2 kg of pressed baker’s yeast, 10 i of lactic acid (as calculated by уа 4Д), 2.0 cm3 of flavoring НрЫоп,, 0.25 dm3 spirtbvrgo present wormwood bitter

and 1.5 dm of water sage wormwood. Drink; The relay contains 5, i wt.% Сё, 7.5 wt.% Alcohol, acidity, 9 ,. See sodium hydroxide solution

Rnze Ґ | Lbcii1.0 mb / dm of the drink, l Vlainyo additives for organoleptic .ii p kiafftefl0 H riH fi a. / P3nb; obtained using the proposed framework. go to the table ...- ..

Example 1. 30 dm3 of water with a temperature of 80 ° C is poured into the tank, 11.4 kg of KKS are added directly by stirring, and water of the same temperature is added to a CB content of 3.0 wt.%, sugar

syrup to the content of CB in the wort; May 8.0. % Leaven wort is pasteurized at 75 ° C and held at this temperature for 30 minutes, cooled to 30 ° C and baker's yeast is introduced into it. Then, the wort is mixed 5 and fermented at 28 ° C in four stages until the CB content in the wort is reduced to 3.3, FOR 4.1 and 5.6 May. % respectively. Before the second, third and fourth stages, sugar is added to a CB content of 8.0 wt.%. Fermentation is completed with the accumulation in the wort of 7.5 vol.% Ethanol, acidity 9.0 cm3: a solution of sodium hydroxide with a concentration of 1.0 mol / dm3 per 100 cm3 of wort and its content of 5.6 wt.% SW. The base was separated 15 from the settled yeast, the ochlates were kept at 0 ° C, kept at this temperature for 2 days and removed from the precipitate.

In order to obtain a Rel beverage, 0.23% by weight of alcohol bitter wormwood and 0.0018% by weight of Houblon flavor are added to the base. ..:.

Example 2. The base is prepared analogously to example 1, only fermented wort is fermented with a CB content of 8.2 wt.% At 25-30 ° C until the content of microwave-ia stages is reduced to 3.5, 3.6. 4.3 and 5.8 wt.%, Respectively. Before the stages, the content of: CB is increased to 8.2 wt.%. The resulting base with a content of 80; vol.% ethyl alcohol is cooled to 2 ° C and held for 2 days.

To make the beverage, Rel is added to the base with 1.3 wt.% Aqueous bitterworm and 0.0018 wt.% Houblon aromatheater. .-; 35:

PRI me RZ. A base is prepared analogously to Example 1. To prepare a beverage, 0.28 wt.% Alcohol bitter polynyas and 0.0022 wt.% Houblon flavoring are added to the base.

PRI me R 4. For the preparation of a drink; to the base obtained as in Example 2, 1.8 wt.% aqueous bitter wormwood and 0.002 wt.% Houblon flavor are added. 45

“The resulting base and drink have higher organoleptic properties, the drink is characterized by a harmonious bitterness and hop aroma, it is given the flavor of port.

Claims (3)

1. A method for preparing a base for preparing a beverage, comprising bringing the solids content of kvass wort to 2.0-3.2 wt.%, Introducing sugar into it, fermenting kvass wort with baking yeast until ethyl alcohol accumulates at least 3 vol%, separation of the fermented wort from yeast and its cooling, characterized in that the introduction of sugar into the wort is carried out to increase the solids content in it to 8.0-8.2 wt.%, fermentation of the wort is carried out in four successive stages by reducing the content solids wort n and stages x, respectively, up to 3; 3-3.5; 3.4-3.6; 4.1-4.3 and 5.6-5.8 wt.% And increasing the solids content to 8.0-8.2 wt.% Before the second, third and fourth stages of the introduction of sugar into the wort, while cooling fermented wort to 0-2 ° C, maintained at this temperature for 2 days and remove the base from the sediment. 2. The method according to claim 1, with the inclusion and the fact that the fermentation of the wort is carried out until the accumulation of 7.5-8.6 vol.% Ethyl alcohol in it: 3. A drink containing a base in the form of kvass wort fermented with baker's yeast with an ethyl alcohol content of at least 3 vol.% And additives, characterized in that they use a base obtained by fermenting kvass wort in four stages by reducing and increasing the solids content in it, and as additives it contains an alcoholic or aqueous infusion of wormwood wormwood and Houblon flavoring in the following ratio of ingredients, wt.%: alcoholic infusion of wormwood wormwood 0.23-0.28 or aqueous infusion of wormwood 1.3-1.8, aromas torus Houblon 0.0018-0.0 022, the basis of the rest. Table continuation