RU2442443C1 - Production method of "pervy zimniy" kvass with foxberry - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention refers to production of kvass. The method includes preparation of mash by dissolving of kvass mash in water, addition of dry bakery yeast preliminary disinfected by milk acid. Then the sugar syrup is added, the mixture is fermented, cooled and foxberry juice is added preliminary pasteurized at the temperature of 70°C within 30 minutes. Then the fermented mash is blended with sugar syrup and citric acid, execute ageing and decoloration of young kvass. Then kvass is separated, further aged, filtered through cartridges with fineness of 10 mcm, 5 mcm, 0.5 mcm, pasteurize at the temperature of 70°C and pour it into bottles.

EFFECT: this allows maintaining vitamin content of foxberry juice and ensuring high resistance and stability when stored.

1 dwg, 2 tbl, 3 ex

Description

The invention relates to the food industry, namely to the production of non-alcoholic fermentation drinks, namely kvass.

The closest analogue of the claimed invention is patent SU 1694092 A1, publ. 11/30/1991. A known method for the production of fruit and bread kvass, including the preparation of wort by diluting the kvass wort concentrate with water, introducing baker's yeast or a combination of starter cultures, fermentation, cooling, separating the wort from yeast, blending the fermented wort with sugar in the form of sugar syrup and pouring, characterized in that the preparation wort by diluting the kvass wort concentrate with water is carried out simultaneously with the addition of apple juice with or without pulp, and the amount of concentrate to There are 10.4-15.0 and 45-90 l of juice without pulp or 100-200 kg of crushed apples (juice with pulp) per 100 wort of wort and apple juice.

The disadvantages of the known analogue include the following. This method provides for the simultaneous introduction of apple juice and kvass wort concentrate before fermentation, as a result of which kvass acquires a specific taste and aroma due to the formation of esters, aldehydes, organic acids during fermentation. However, during the fermentation process, the beneficial substances contained in apple juice are lost, as well as the taste and aroma inherent in apple juice.

A comparative analysis of the claimed invention with the prototype allows us to conclude that the method of production of “First Winter” kvass differs by the introduction of lingonberry juice previously pasteurized at a temperature of 70 ° C for 30 seconds into the “young” kvass after the end of the main fermentation process. The sparing pasteurization mode allows preserving the vitamin composition of the juice and giving the drink the taste and aroma characteristic of lingonberry.

Lingonberry juice contains many useful substances: sugars, vitamins, catechins, mineral salts, pectin and tannins, organic acids (malic, citric, acetic, formic and oxalic). A distinctive feature of lingonberry juice is the presence of benzoic acid in it, which, being an antiseptic, protects against quick spoilage. Below is the biochemical and vitamin composition of lingonberry berries.

The biochemical composition of lingonberry berries:

Indicators Content,% crude masses Water 83.69 Sahara 8.74 Glucose 3.91 Fructose 4.86 Sucrose 0.53 Free acids (in terms of malic acid) 1.98 Catechins up to 330 mg% Anthocyanins 135-365 mg% Tannins 0.252 Cellulose 1.80 Nitrogen Substances 0.69 Ash 0.26 Phosphoric acid 0,035

Vitamin content in lingonberry berries, mg%:

Ascorbic Acid (Vitamin C) 8-20 B vitamins 0,03 Vitamin E 1,0 Provitamin A (carotene) 0.05-0.10

Lingonberry carotene is superior in content to cranberries, lemons, pears, apples, grapes and blueberries. It is rich in vitamin B ₂ . Copper contained in berries and leaves (from 0.87 to 2.53 mg%) lingonberries, makes it useful for the treatment of diabetes.

The claimed technical solution is aimed at developing a method for the production of kvass with lingonberry juice, exhibiting high resistance and stability during storage and possessing high tonic qualities and original taste organoleptic characteristics.

The technical result of the invention is the preservation of the vitamin composition of cranberry juice and the provision of high durability and stability of kvass during storage.

The technical result is achieved by the fact that the method for the production of kvass with lingonberry juice involves the preparation of wort by diluting the kvass wort concentrate with water, introducing dry baker's yeast previously disinfected with lactic acid, introducing sugar syrup, fermenting, cooling, introducing previously pasteurized at a temperature of 70 ° C for 30 with lingonberry juice, blending fermented wort with sugar syrup and citric acid, ripening and clarification of young kvass, subsequent separation cation, final maturation, filtering through cartridges with a hole diameter of 10 μm, 5 μm, 0.5 μm, pasteurization at a temperature of 70 ° C and pouring the ingredients in the following ratio, kg per 1000 l of kvass:

Fermented Wort Concentrate 21.6 Granulated sugar 79.7 Citric Acid 1.7 Lingonberry juice fifty Dry yeast 0.40 Lactic acid 80% 0.2 Water rest

The method is implemented as follows.

The calculated amount of water is collected in the syrup boiler, the water is heated to 60-70 ° C, the calculated amount of the kvass wort concentrate is set, brought to a boil, boiled for 30 minutes and quickly cooled to 25-28 ° C. For the production of kvass, dry baker's yeast is used. They are preliminarily provided by adding prepared water, then they are disinfected with lactic acid and fermented by adding sugar syrup. The yeast suspension is maintained at a temperature of 25-30 ° C at a pH of 2.5-2.8 for 2-3 hours. To "rejuvenate" the yeast in the second hour of aging add leavened wort.

Fermented wort, sugar syrup, yeast suspension are pumped into a fermentation tank, well mixed with free air to evenly distribute all the ingredients, as well as to create aerobic conditions to activate the wort fermentation process. The density of the resulting wort is 10.4-10.6 wt.%. Fermentation of kvass wort is carried out at a temperature of 25-30 ° C to a density of 9.4-9.6 wt.%. Then fermentation is interrupted by quenching from 25-30 ° C to 2 ° C. To maintain the required density, cooling is carried out for 5-6 hours.

Pre-frozen lingonberries are thawed and passed through a filter press to obtain lingonberry juice. The density of the prepared juice is 11-12 wt.%. Juice is passed through a frame filter using a brand T filter cartridge, pasteurized and added after fermentation to the “young” kvass, mixed thoroughly, and a density and acidity sample is taken. Next, blending is carried out with sugar syrup and citric acid. Then, the maturation and clarification of the young kvass is carried out by aging for a day at a temperature of 2-3 ° C. Cooling is carried out to precipitate yeast and lactic acid bacteria, as well as lighten young kvass.

After maturation, kvass is separated to separate the yeast sediment and left for further maturation during the day at a temperature of 2-3 ° C. After the final maturation of kvass, it is filtered through cartridges with a hole diameter of 10 μm, 5 μm, 0.5 μm, pasteurized at a gentle temperature of 70 ° C and bottled.

In the preparation of kvass, the following ingredients are used, kg per 1000 l of kvass

Fermented Wort Concentrate 21.6 Granulated sugar 79.7 Citric Acid 1.7 Lingonberry juice fifty Dry yeast 0.40 Lactic acid 80% 0.2 Water rest

Example 1. Consumption of ingredients, kg per 1000 l of kvass:

Fermented Wort Concentrate 21.6 Granulated sugar 79.7 Citric Acid 1.7 Lingonberry juice fifty Dry yeast 0.40 Lactic acid 80% 0.2 Water rest

Example 2 (comparative). Consumption of ingredients, kg per 1000 l of kvass:

Fermented Wort Concentrate 21.6 Granulated sugar 79.7 Citric Acid 1.7 Lingonberry juice thirty Dry yeast 0.40 Lactic acid 80% 0.2 Water rest

Example 3 (comparative). Consumption of ingredients, kg per 1000 l of kvass:

Fermented Wort Concentrate 21.6 Granulated sugar 79.7 Citric Acid 1.7 Lingonberry juice 80 Dry yeast 0.40 Lactic acid 80% 0.2 Water rest

The obtained kvass has the following physicochemical and organoleptic characteristics:

Table 1 Physicochemical Characteristics Example 1 Example 2 Example 3 Mass fraction of solids,% 9.2-9.6 9.2-9.6 10.0-10.6 Acidity, ml of 0.1 N NaOH solution per 100 ml of kvass 4.9-5.5 4.9-5.5 4.9-5.5 Mass fraction of carbon dioxide 0.3% 0.3% 0.3% Volume fraction of alcohol, vol.%, No more 1,2 1,2 1,2 Energy value, kcal per 100 cm ³ kvass 37 37 37 Resistance, days, not less thirty thirty fifteen Shelf life, days 90 thirty thirty

The final tasting assessment corresponds to the quality:

0-4 - poor quality product, not intended for sale in a retail chain;

5-7 - medium quality product;

8-10 is a high-quality product intended for sale in a retail chain.

Obtained in example 1, kvass with cranberry juice “First Winter” has the highest tasting score, has optimal taste and aromatic characteristics, and also has high shelf life and stability.

Claims (2)

1. A method for the production of kvass with lingonberry juice, which includes the preparation of wort by diluting the kvass wort concentrate with water, introducing dry baker's yeast pre-disinfected with lactic acid, introducing sugar syrup, fermenting, cooling, introducing pre-pasteurized at 70 ° C for 30 s of lingonberry juice , blending of fermented wort with sugar syrup and citric acid, ripening and clarification of young kvass, subsequent separation, final ripening, filter tion through the cartridges with a hole diameter of 10 microns, 5 microns, 0.5 microns, pasteurization at 70 ° C, and filling with the ingredients used in the following ratio, kg per 1000 liters kvass:
Fermented Wort Concentrate 21.6 Granulated sugar 79.7 Citric Acid 1.7 Lingonberry juice fifty Dry yeast 0.40 Lactic acid 80% 0.2 Water Rest 2. The composition of ingredients for kvass obtained by the method according to claim 1, characterized in that it contains kvass wort concentrate, granulated sugar, dry baker's yeast, lactic and citric acid, lingonberry juice and water in the following ratio of starting ingredients, kg per 1000 l kvass:
Fermented Wort Concentrate 21.6 Granulated sugar 79.7 Citric Acid 1.7 Lingonberry juice fifty Dry yeast 0.40 Lactic acid 80% 0.2 Water Rest