RU2584846C1 - Method for producing kvass - Google Patents

Method for producing kvass Download PDF

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Publication number
RU2584846C1
RU2584846C1 RU2015134691/13A RU2015134691A RU2584846C1 RU 2584846 C1 RU2584846 C1 RU 2584846C1 RU 2015134691/13 A RU2015134691/13 A RU 2015134691/13A RU 2015134691 A RU2015134691 A RU 2015134691A RU 2584846 C1 RU2584846 C1 RU 2584846C1
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RU
Russia
Prior art keywords
kvass
sugar
dandelion root
white syrup
miscella
Prior art date
Application number
RU2015134691/13A
Other languages
Russian (ru)
Inventor
Олег Иванович Квасенков
Original Assignee
Олег Иванович Квасенков
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Publication date
Application filed by Олег Иванович Квасенков filed Critical Олег Иванович Квасенков
Priority to RU2015134691/13A priority Critical patent/RU2584846C1/en
Application granted granted Critical
Publication of RU2584846C1 publication Critical patent/RU2584846C1/en

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Classifications

    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/08Preparation of other alcoholic beverages by methods for altering the composition of fermented solutions or alcoholic beverages not provided for in groups C12G3/02 - C12G3/07

Abstract

FIELD: food industry.
SUBSTANCE: invention relates to production process for kvass beverage. Recipe ingredients are prepared, allspice is extracted with liquid carbon dioxide to separate corresponding miscella. Dandelion roots are cut, dried in microwave field to a residual moisture content of about 20 % at a power field providing heating dandelion root pieces to a temperature within 80-90 °C for at least 1 hour. Then dandelion roots are roasted and impregnated with separated miscella with simultaneous pressure increase. Pressure is reduced to atmosphere pressure value with simultaneous freezing of dandelion roots, crushing and mashing together with dry kvass bread and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort. Method then includes adding thereto 25 % of recipe amount of sugar in form of white syrup, fermenting with mixture of pure cultures of kvass yeast strain M and lactic acid bacteria strain 11 and 13, blending with remaining portion of sugar in form of white syrup and bottling.
EFFECT: method reduces duration of process and increases foam stability of end product.
1 cl

Description

The invention relates to a technology for the production of bread kvass.
A known method of producing bread kvass, involving the preparation of recipe components, mashing dry bread kvass with hot water and three times infusion with separation of the liquid phase from the thick to obtain kvass must, adding 25% of the recipe amount of sugar in the form of white syrup to it, fermenting with a mixture of pure kvass cultures yeast of race M and lactic acid bacteria of races 11 and 13, blending with the rest of the sugar in the form of white syrup and color and bottling (Technological instruction for the production of non-alcoholic drinks. - M.: Pishchepromizdat, 1951, p. 27-41).
The disadvantage of this method is the long duration of the process.
The technical result of the invention is to reduce the duration of the process and increase the resistance of the foam of the target product.
This result is achieved by the fact that in the method of producing bread kvass, which involves preparing the recipe components, mashing the dry bread kvass with hot water and insisting three times with separation of the liquid phase from the grounds to obtain kvass wort, adding 25% of the recipe amount of sugar in the form of white syrup fermentation with a mixture of pure cultures of racemic yeast of race M and lactic acid bacteria of races 11 and 13, blending with the remaining sugar in the form of white syrup and pouring, according to the invention, prepared sweet odor is extracted with liquid carbon dioxide with separation of the corresponding miscella, the prepared dandelion root is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the dandelion root is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hours, fry, impregnated with separated miscella with a simultaneous increase in pressure, depressurize to atmospheric pressure while freezing the dandelion root, crush and grind in an amount of about 3.6% of the sugar consumption rate Macaw together with dry bread kvass.
The method is implemented as follows.
Prescription components are prepared according to traditional technology.
Prepared allspice is extracted with liquid carbon dioxide and the miscella is separated according to the known technology (Kasyanov G.I., Kvasenkov O.I., Nematullaev I., Nesterov V.V. Processing plant materials with liquefied and compressed gases. - M .: AgroNIITEIPP, 1993 p. 7-15).
The prepared dandelion root is cut and dried in the microwave field to a residual moisture content of about 20% for at least 1 hour. Moreover, according to well-known dependencies (Gubiev YK Scientific and practical principles of thermotechnological processes of food production in the electromagnetic field of the microwave. Abstract of the dissertation of the Doctor of Technical Sciences - M .: MTIPP, 1990, pp. 7-11) calculate the power microwave fields, allowing for a drying time of dandelion root of 1 hour and heating to a temperature inside pieces of 80 and 90 ° C. The field power is set greater than or equal to the second value and less than or equal to the smaller of the first and third values of the calculated powers.
Drying in the microwave field at temperatures above 90 ° C leads to premature caramelization of sugars. Drying in the microwave field at a temperature of less than 80 ° C and a reduction in drying time of less than 1 hour lead to a reduction in the yield of extractives. Since an increase in the drying time automatically leads to an increase in the specific energy consumption, the maximum value of the drying time is determined by the Harrington desirability function for the maximum yield of extractives with the minimum specific energy consumption.
Then the dandelion root is fried according to traditional technology (Nakhmedov F.G. Technology of coffee products. - M.: Light and food industry, 1984, pp. 58-73).
The fried dandelion root is loaded into a sealed container and poured to impregnate the separated miscella. The amount of miscella is chosen according to well-known recommendations (Khristyuk A.V. Improving the technology of beer production. - Krasnodar: KNIIHP, 2003, p. 133, 134). The pressure in the tank automatically rises to a value corresponding to the pressure of saturated vapor of carbon dioxide at the temperature of the impregnation. Impregnation time is calculated according to the known laws of mass transfer (Kosmodemyansky Yu.V. Processes and apparatuses for food production. Textbook for students of technical schools. - M .: Kolos, 1997, pp. 135-162). In this case, carbon dioxide is absorbed and the dandelion root is saturated with the extractives contained in the miscella.
After the impregnation is completed, the pressure in the tank is released to atmospheric pressure, which ensures the evaporation of part of the carbon dioxide and the freezing of the dandelion root, which is crushed by any known method.
Prepared dry bread kvass and crushed dandelion root in an amount of approximately 3.6% by weight of the recipe sugar amount are rubbed with hot water and infused for three times with separation of the liquid phase from the thick, as in the closest analogue, to obtain kvass wort, to which add 25% of the prescription amount of sugar in the form of a white syrup and fermented with a mixture of pure cultures of fermenting yeast race M and lactic acid bacteria races 11 and 13.
Due to the presence of inulin dandelion root in the extract, fermentation occurs faster than in the closest analogue, and the color of the fermented wort is more stable due to the presence of coloring substances in the dandelion root extract, which does not require subsequent color administration.
The fermented wort is blended with the remaining sugar in the form of a white syrup and sent for bottling to obtain the desired product.
When conducting an organoleptic evaluation of the target product in accordance with GOST R 53094-2008, it was found that, compared with the product obtained by the closest analogue, the foam resistance of the experimental product is increased by 20-28%, and the bread flavor of the experimental product is more pronounced and has light shade of plant material used in miscella production.
Thus, the proposed method allows to reduce the duration of the process and increase the resistance of the foam of the target product.

Claims (1)

  1. A method of producing bread kvass, which involves preparing the recipe components, mashing dry bread kvass with hot water and insisting three times to separate the liquid phase from the thick to obtain kvass, add 25% of the recipe sugar to it in the form of white syrup, fermenting with a mixture of pure cultures of kvass yeast race M and lactic acid bacteria pac 11 and 13, blending with the rest of the sugar in the form of white syrup and pouring, characterized in that the prepared allspice is extracted with liquid two with carbon dioxide with the separation of the corresponding miscella, the prepared dandelion root is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the dandelion root is heated to a temperature inside the pieces of 80-90 ° C, fried for at least 1 hour, they are impregnated with separated miscella with a simultaneous increase in pressure, depressurized to atmospheric pressure while freezing the dandelion root, crushed and rubbed in an amount of about 3.6% of the sugar consumption rate together with dry bread kvass.
RU2015134691/13A 2015-08-19 2015-08-19 Method for producing kvass RU2584846C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2015134691/13A RU2584846C1 (en) 2015-08-19 2015-08-19 Method for producing kvass

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RU2015134691/13A RU2584846C1 (en) 2015-08-19 2015-08-19 Method for producing kvass

Publications (1)

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RU2584846C1 true RU2584846C1 (en) 2016-05-20

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RU2015134691/13A RU2584846C1 (en) 2015-08-19 2015-08-19 Method for producing kvass

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2333947C2 (en) * 2006-10-30 2008-09-20 ЗАО "Московский пиво-безалкогольный комбинат "Очаково" Method of kvass production
RU2442443C1 (en) * 2010-11-26 2012-02-20 Виктор Сергеевич Левандовский Production method of "pervy zimniy" kvass with foxberry
CN103555510A (en) * 2013-11-05 2014-02-05 哈尔滨艾博雅食品科技开发有限公司 Bread kvass beverage powder and using method thereof
CN104513747A (en) * 2013-09-29 2015-04-15 淮安亿唐生物工程有限公司 Making method for raspberry kvass

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2333947C2 (en) * 2006-10-30 2008-09-20 ЗАО "Московский пиво-безалкогольный комбинат "Очаково" Method of kvass production
RU2442443C1 (en) * 2010-11-26 2012-02-20 Виктор Сергеевич Левандовский Production method of "pervy zimniy" kvass with foxberry
CN104513747A (en) * 2013-09-29 2015-04-15 淮安亿唐生物工程有限公司 Making method for raspberry kvass
CN103555510A (en) * 2013-11-05 2014-02-05 哈尔滨艾博雅食品科技开发有限公司 Bread kvass beverage powder and using method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
Технологическая инструкция по производству безалкогольных напитков - М.: Пищепромиздат, 1951, с. 27-41. *

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