RU2314698C1 - Method for producing of liquid rye starter - Google Patents

Abstract

FIELD: baking industry, in particular, production of liquid rye starters for preparing of rye and rye-wheat bread.

SUBSTANCE: method involves preparing starter and separating it for production cycle; freshening starter in production cycle when acidity reaches 9-13 T in three hours of fermentation process by separating 50% of ready starter and adding to remaining mass of starter nutrient mixture of rye flour, water and hop extract in an amount of 2-4% by weight of water in nutrient mixture; preparing extract from granulated hop at hop to water ratio of 1:88; boiling during 60 min; adding water to reach initial volume, and removing solid particles from resulted mixture.

EFFECT: high microbiological stability and physicochemical properties, improved organoleptical properties of starter, and reduced time for preparing of starter.

1 tbl, 2 ex

Description

The invention relates to the baking industry, in particular the production of liquid rye starter cultures for the preparation of rye and rye-wheat bread.

The closest in technological essence and the achieved effect is a method of preparing rye sourdough, including fermenting tea leaves from flour, a part of water and a fermentation component, selection for the production cycle, hop fermentation at a temperature of 95-98 ° C obtained by mixing flowers or hop cones with water in a ratio of 1: (150-200), boiling this mixture for 55-70 minutes. A part of the seeded rye flour and a spicy crushed component (cumin or coriander) are brewed with the resulting hop broth at a temperature of 95-98 ° C in an amount of 230-280 g of dry hop in 42-46 l of water. In this case, a homogeneous mixture without lumps is formed, having a temperature of 60-65 ° C. Unfermented malt is introduced into it and stirred in a brewing machine. The mass is cooled to 32-34 ° C. To speed up cooling, cold water is fed into the shirt of the brewing machine. (RF patent No. 2189145, C1 MKI: A21 D8 / 02 authors Leontyev M.M., Kuzminsky R.V., Seregina N.V.).

The main disadvantage of this method is the inconvenience of using dried hop flowers, the duration and complexity of the preparation of tea leaves and dough.

An object of the invention is to improve the quality and microbiological stability of the finished product, reduce the loss of biologically active substances in the production of hop extract, reduce the duration of the preparation of the extract and sourdough.

The technical problem is achieved in that the method for producing liquid rye starter culture according to the invention includes preparing the starter culture and its selection for the production cycle, and in the production cycle the starter culture is refreshed upon reaching an acidity of 9-13 degrees. after 3 hours of fermentation, by selecting 50% of the prepared starter culture and adding to the remaining weight of the starter culture a nutrient mixture from rye flour, water and hop extract taken in an amount of 2-4% by weight of water in the nutrient mixture, while the hop extract is prepared from granulated hop the ratio of hops and water is 1:88, boiled for 60 minutes, water is added to the original volume and solid particles are removed from the resulting mixture.

The technical result consists in obtaining a product with good microbiological resistance, high physicochemical parameters, improving the organoleptic characteristics of liquid rye starter culture by giving it a pleasant hop aroma, reducing the loss of biologically active substances in the production of hop extract, reducing the duration of the manufacturing process of both the extract and and sourdough.

The method is implemented in this way.

A hop extract is prepared from 1 part of hops (granular hops are used in the studies) and 88 parts of water, that is, in the ratio of hops and water 1:88 by weight. This ratio provides the best extraction of α, β-bitter acids (humulon and lupulon). The mixture is boiled for 60 minutes, after boiling water is added to the original volume. Solids are removed from the resulting mixture. Next, a nutrient mixture is prepared from flour and water, while part of the water is replaced with the obtained hop extract.

Previously prepared liquid rye sourdough is selected for the production cycle and refreshed upon reaching acidity of 9-13 degrees, after 3 hours of fermentation by selecting 50% of the finished sourdough and adding to the remaining weight of the sourdough a nutritious mixture of flour, water and hop extract taken in an amount of 2 -4% to the mass of water in the nutrient mixture.

The method is illustrated by examples.

As control, we used liquid rye sourdough prepared according to unified instructions.

Example 1. Prepare a hop extract from 1 part of hops (1 g) and 88 parts of water (88 g), that is, in the ratio of hops and water 1:88 by weight. The mixture is boiled for 60 minutes, after boiling water is added to the original volume. Solid particles are separated from the resulting mixture. Next, prepare a nutrient mixture of flour, water and hop extract, taken in an amount of 2% by weight of water in the nutrient mixture. In the production cycle, liquid rye sourdough with a humidity of 85% is freshened upon reaching an acidity of 9-13 degrees, after 3 hours of fermentation by selecting 50% of the finished sourdough and adding the nutrient mixture to the remaining weight of the sourdough. Throughout the fermentation, titratable, active acidity, as well as lift, were determined by methods adopted in the baking industry. Physico-chemical indicators are presented in table 1.

Example 2. Hop extract, nutrient mixture and sourdough prepared analogously to example 1, but with the content of hop extract in the amount of 4% by weight of water in the nutrient mixture. Physico-chemical indicators are presented in table 1.

As can be seen from table 1, the amount of hop extract 2-4% by weight of water in the nutrient mixture is optimal for the technological process of preparing liquid rye sourdough. Ferment, the nutrient mixture of which provides 2-4% hop extract, has a more pronounced taste and aroma, which is important from the point of view of consumer properties of the finished product. Thus, with the addition of hop extract, the leaven has high and stable quality indicators. The increase in acidity of rye starter culture during fermentation is of great practical importance. Higher acidity of rye dough is necessary not only to achieve sufficient peptization of proteins, but also to inhibit the action of α-amylase present in rye flour.

The mass fraction of hop extract more than 4% by weight of water in the nutrient mixture is impractical, since excessively intense acid accumulation and, as a result, peroxidation of liquid rye sourdough, and its introduction in an amount of less than 2%, ensures that the liquid rye sourdough is not sufficiently fermented .

The proposed method for producing liquid rye starter culture allows to obtain a product with good microbiological stability, high physicochemical parameters, to improve the organoleptic characteristics of liquid rye starter culture by giving it a pleasant hop aroma, to reduce the loss of biologically active substances in the production of hop extract, to reduce the duration of the technological process of preparing the starter culture .

Claims (1)

A method of producing liquid rye starter culture, characterized in that it involves the preparation of the starter culture and its selection for the production cycle, and in the production cycle the starter culture is refreshed after reaching acidity of 9-13 ° after 3 hours of fermentation by selecting 50% of the finished starter culture and adding to the remaining mass of the starter culture nutrient mixture of rye flour, water and hop extract, taken in an amount of 2-4% by weight of water in the nutrient mixture, while hop extract is prepared from granulated hop at a ratio of hops and water 1:88, boiled for 60 minutes, water was added to the original volume and the resulting mixture was removed from the solids.