RU2253670C1 - Kvass manufacturing process - Google Patents

Abstract

FIELD: soft beverage industry.

SUBSTANCE: kvass wort concentrate is diluted with softened water and added sugar syrup or sugar, then purified lactic acid in amounts providing acidity of starting wort corresponding to 3 mL of 1 M NaOH per 100 mL kvass, after which wort is pasteurized for 30-60 min. Wort is further cooled to 20-30°C and fermented for 2-3 h in continuous flow by passing cooled pasteurized kvass wort through tank filled with sorbent (in particular, polyethylene rings) to 1/3-1/2 its height, sorbent bearing yeast immobilized on its surface in amount from 250 millions to 1 billion cells in 1 mL wort. When fermentation provides product with required conditions, it is cooled to 0-2°C, separated from precipitate, filtered through kieselgur or subjected to sterilizing filtration, or pasteurization. Fermented can be then blended with prescribed ingredients.

EFFECT: accelerated kvass manufacturing process, facilitated process control, and standardized and stabilized organoleptic characteristics of product.

4 cl, 3 ex

Description

The invention relates to the non-alcoholic industry and for the production of low alcohol drinks. A known method of producing kvass, involving pasteurization of the extract of aromatic raw materials, cooling it, making yeast, mixing, fermenting the wort, fractional application of sugar syrup during the fermentation, removing the fermented wort from the yeast sediment, cooling the wort to 0-2 ° C, holding to precipitate the yeast , the addition of prescription components and mixing (USSR patent 1813097, CL 12 G 3/00, 1993).

The disadvantage of this method is the length of the process of obtaining a drink based on kvass.

A known method of producing kvass, comprising mixing a powdered kvass wort concentrate with sugar, diluting the mixture with water, preparing a pure yeast culture by mixing dried yeast with powder from apple pomace, diluting the mixture with warm water and holding for 1-2 hours, introducing yeast wiring in kvass wort, fermentation, cooling kvass to 6-8 ° C and separating it from yeast sediments (USSR patent 1747476, class C 12 G 3/00, 1992). The disadvantage of this method is not sufficiently high organoleptic characteristics of the finished product, the duration of the process.

A known method of producing kvass, involving the blending of kvass wort with sugar syrup, adding a pure culture of yeast and lactic acid bacteria or without them, but with the addition of lactic acid, pouring into a bottle, adding water saturated with carbon dioxide, capping the bottle and holding it (D.A. Korolev, L.I. Chekan, M.G.Denshchikov. Technology of soft drinks. M., Pishchepromizdat, 1962, p. 285-287).

The disadvantage of this method is that the obtained kvass has low organoleptic properties.

The closest known method is the method of producing kvass, which involves diluting the kvass wort concentrate with softened water, adding sugar syrup or sugar into it, adding citric acid, raising the temperature to 100 ° C, boiling the wort for 20-40 minutes, cooling it to fermentation temperature, dilution with water of a pure yeast culture, introduction of lactic acid into it, fermentation for 2-3 hours, application to the wort, fermentation in the presence of a sweetener, aeration of the wort, cooling it, removal from the sediment, aging at a temperature round 1-2 ° C and filtering (RF Patent 2162484, cl. C 12 G 3/02, 2001).

The disadvantage of this method is the duration of the process, obtaining kvass with different organoleptic characteristics.

The technical result of the invention is to accelerate the process of obtaining kvass, providing standard and stable organoleptic characteristics and process control.

The technical result is achieved in a method for producing kvass, which involves diluting kvass wort concentrate with softened water, adding sugar syrup or sugar to it, adding acid, heat treating the wort, cooling it to a fermentation temperature, introducing a pure yeast culture into the wort, fermenting, cooling, removing from the sediment kvass and ensuring bottling resistance, in that the acid used is purified lactic acid, its addition is carried out in an amount that ensures the acidity of the original wort with ntsentratsiey least 3 cm ³ NaOH concentration of 1.0 mol / dm ³ to 100 cm ³ kvass, heat treatment is carried out at a pasteurization temperature for 30-60 min and the digestion carried out for 2-3 h in a continuous stream by passing the cooled pasteurized leavened wort through a tank filled to 1 / 3-1 / 2 of its height with a sorbent, on the surface of which yeast is immobilized in an amount of 250 mln. up to 1 billion in 1 ml of wort.

It is advisable to ensure the filling resistance of kvass by filtration through kieselguhr or by supporting filtration, or pasteurization.

Before filling, it is possible to blend kvass with prescription ingredients.

As the sorbent use polyethylene rings.

The proposed method is as follows.

According to the known technology, the kvass wort concentrate is diluted with softened water, sugar syrup or sugar is added to it, purified lactic acid is added in an amount that ensures the acidity of the initial wort with a concentration of at least 3 cm ³ NaOH at a concentration of 1.0 mol / dm ³ per 100 cm ³ kvass and pasteurized for 30-60 minutes After which the wort is cooled to 20-30 ° C and subjected to fermentation for 2-3 hours to the required conditions in a continuous stream by passing kvass wort through a tank filled with 1/3-1 / 2 of its height with a sorbent on the surface of which are immobilized yeast in an amount of 250 mln. up to 1 billion in 1 ml of wort.

The fermented wort is cooled to 0-2 ° C, removed from the precipitate, filtered through kieselguhr or subjected to post-filtering or pasteurization.

Fermented wort after removal from the sediment can be blended with prescription ingredients. As the sorbent use polyethylene rings.

Example 1

According to known technology, the kvass wort concentrate is diluted with softened water, sugar syrup is added to it, purified lactic acid is added in an amount that ensures the acidity of the initial wort with a concentration of 5 cm ³ NaOH at a concentration of 1.0 mol / dm ³ per 100 cm ^{3 of} kvass, and pasteurized at a temperature of 80 ° C for 30 minutes After that, the wort is cooled to 20 ° C and subjected to fermentation for 3 hours to the required conditions in a continuous stream by passing kvass wort through a tank filled to 1/3 of its height with polyethylene rings, on the surface of which yeast in the amount of 250 mln. . in 1 ml of wort. The fermented wort is cooled to 0 ° C, removed from the precipitate, filtered through kieselguhr.

Example 2

According to the known technology, the kvass wort concentrate is diluted with softened water, sugar is added to it, purified lactic acid is added in an amount that ensures the acidity of the initial wort with a concentration of 3 cm ³ NaOH at a concentration of 1.0 mol / dm ³ per 100 cm ^{3 of} kvass, and pasteurized at temperature of 80 ° C for 45 minutes After that, the wort is cooled to 25 ° C and subjected to fermentation for 2.5 hours to the required condition in a continuous stream by passing kvass wort through a tank filled to 1/2 its height with polyethylene rings, on the surface of which 650 million yeast are immobilized .cl. in 1 ml of wort.

The fermented wort is cooled to 2 ° C, removed from the precipitate and subjected to supporting filtration.

Example 3

According to the known technology, the kvass wort concentrate is diluted with softened water, sugar syrup is added to it, purified lactic acid is added in an amount that ensures the acidity of the initial wort with a concentration of 7 cm ³ NaOH at a concentration of 1.0 mol / dm ³ per 100 cm ^{3 of} kvass, and pasteurized within 60 minutes After that, the wort is cooled to 30 ° C and subjected to fermentation for 2 hours to the required conditions in a continuous stream by passing kvass wort through a tank filled to 1/2 its height with polyethylene rings, on the surface of which 1 billion cubic grams of yeast are immobilized . in 1 ml of wort. The fermented wort is cooled to 1 ° C, removed from the precipitate, blended with sugar syrup and pasteurized at a temperature of 80 ° C for 15 minutes.

The proposed method allows to accelerate the process of obtaining kvass from 24 to 2-3 hours, to provide standard and stable organoleptic indicators of kvass and regulation of the process of its production.

Claims (4)

1. A method of producing kvass, comprising diluting kvass wort concentrate with softened water, adding sugar syrup or sugar to it, adding acid, heat treating the wort, cooling it to a fermentation temperature, introducing a pure yeast culture into the wort, fermenting, cooling, removing kvass from the sediment and ensuring bottling resistance, characterized in that the acid used is purified lactic acid, its addition is carried out in an amount that ensures the acidity of the original wort with a concentration of at least 3 cm ³ NaOH at a concentration of 1.0 mol / dm ³ per 100 cm ³ kvass, heat treatment is carried out at a pasteurization temperature for 30-60 minutes, and fermentation is carried out for 2-3 hours in a continuous stream by passing the cooled pasteurized kvass wort through the tank, filled with 1/3-1 / 2 of its height with a sorbent, on the surface of which yeast in an amount of 250 million cells were immobilized. up to 1 billion cells in 1 ml of wort. 2. The method according to claim 1, characterized in that the bottling resistance of kvass is carried out by filtration through kieselguhr, or by providing filtration, or pasteurization. 3. The method according to claim 1 or 2, characterized in that before ensuring the filling resistance, kvass is blended with prescription ingredients. 4. The method according to claim 1, characterized in that polyethylene rings are used as the sorbent.