RU2590852C1 - Method for producing bread kvass - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to production of beverages, specifically to methods of producing bread kvass. Preparation of recipe components, extraction of cherry marc by liquid carbon dioxide to separate corresponding micella, cutting girasol, drying it in microwave field till residual humidity about 20 %, at microwave field power providing warming within tuber bits up to temperature of 80-90 °C for at least of 1 hour, frying, impregnation with separated micella and simultaneous pressure boost, depressurisation to atmospheric value and simultaneous freezing of tubers, crushing, and mashing together with kvass bread and hot water, and three-time digestion and separation of liquid phase from thick in order to produce kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation with combined starter of kvass yeast M and S-2 Strains and lactic bacteria 11 and 13 Strains, blending with remaining sugar in form of white syrup, and bottling.

EFFECT: method allows to reduce duration of fermentation and improve chromaticity of fermented wort due to presence of colouring substances in girasol extract.

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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 kvass bread with hot water and three times infusion with separation of the liquid phase from the thick to obtain kvass wort, adding 25% of the recipe amount of sugar in the form of white syrup to it, fermentation with combined fermentation of kvass yeast races M and C-2 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 instructions 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 for producing bread kvass, which involves preparing the recipe components, mashing the kvass breads with hot water and insisting three times to separate the liquid phase from the grounds to produce kvass wort, adding 25% of the prescription amount of sugar in the form of white syrup to it fermentation with the combined fermentation of fermenting yeast of races M and C-2 and lactic acid bacteria of races 11 and 13, blending with the rest of the sugar in the form of white syrup and pouring, according to the invention, prepared squeeze squeeze 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% at a microwave field power that warms the Jerusalem artichoke to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, fried, soaked in separated miscella with a simultaneous increase in pressure, depressurized to atmospheric pressure while freezing Jerusalem artichoke, crushed and rubbed in an amount of about 3.6% of the sugar consumption rate together with leavened bread.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

The prepared cherry pomace is extracted with liquid carbon dioxide and the miscell 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 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 (A. Khristyuk. 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 kvass breads 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 infused for three times to separate the liquid phase from the thick, as in the closest analogue, to obtain kvass wort, to which 25 % of the prescription amount of sugar in the form of white syrup and fermented with a combination of starter yeast races M and C-2 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 of producing bread kvass, which involves preparing the recipe components, mashing the kvass bread with hot water and infusing it three times with separation of the liquid phase from the thick to obtain kvass wort, adding 25% of the recipe amount of sugar in the form of white syrup to it, fermenting with the combined fermentation of kvass yeast of races M and C-2 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 cherry squeeze is extracted with liquid two carbon monoxide with 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, fry, impregnate 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 leavened bread.