RU2590138C1 - Method for producing bread kvass - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe components, extraction of lavender with liquid carbon dioxide to separate corresponding miscella, cutting girasol, drying in microwave field to residual moisture content of about 20 % at microwave field power which provides heating inside girasol pieces to 80-90 °C for at least of 1 hour, roasting, impregnation with separated miscella with simultaneous pressure increase, reducing pressure to atmospheric pressure value with simultaneous freezing of girasol, crushing and mashing together with dry bread kvass and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation with mixture of pure cultures of kvass yeast strain M and lactic acid bacteria strains 11 and 13, blending with remaining sugar in form of white syrup and bottling.

EFFECT: invention allows to reduce duration of process and increase foam stability of end product.

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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 fermenting 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 the vanda is extracted with liquid carbon dioxide with the separation of the corresponding miscella, the prepared Jerusalem artichoke is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that warms the Jerusalem artichoke to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, fry , impregnated with separated miscella with a simultaneous increase in pressure, depressurize to atmospheric pressure while freezing Jerusalem artichoke, crush and grind in an amount of about 3.6% of the sugar consumption rate together with dry chl fucking kvass.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

The prepared lavender 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 of plant materials with liquefied and compressed gases. - M .: AgroNIITEIPP, 1993, p. 7-15).

The prepared Jerusalem artichoke 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 to ensure the drying time of Jerusalem artichoke 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 Jerusalem artichoke is fried according to traditional technology (Nakhmedov F.G., Technology of coffee products. - M.: Light and food industry, 1984, p. 58-73).

Fried Jerusalem artichoke is loaded into an airtight container and poured to impregnate the separated miscella. The amount of miscella is selected according to well-known recommendations (Khristyuk A.V. Improving the technology of beer production - Krasnodar: KNIIHP, 2003, pp. 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 Jerusalem artichoke is saturated with extractive substances contained in miscella.

After the impregnation is completed, the pressure in the tank is vented to atmospheric pressure, which ensures the evaporation of part of the carbon dioxide and the freezing of Jerusalem artichoke, which is crushed by any known method.

Prepared dry bread kvass and crushed Jerusalem artichoke in an amount of approximately 3.6% by weight of the recipe amount of sugar are rubbed with hot water and three times infused to separate the liquid phase from the thick, as in the closest analogue, to obtain kvass wort, to which is added 25% of the prescription amount of sugar in the form of 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 in Jerusalem artichoke 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 Jerusalem artichoke 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)

A method for the production of bread kvass, including 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 cultures of kvass yeast 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 pouring, characterized in that the prepared lavender is extracted with liquid carbon dioxide and with the separation of the corresponding miscella, the prepared Jerusalem artichoke is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the heating of Jerusalem artichoke to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, fried, impregnated with the separated miscella with a simultaneous increase in pressure, depressurize to atmospheric pressure while freezing Jerusalem artichoke, crush and grind in an amount of about 3.6% of the sugar consumption rate together with dry bread kvass.