RU2596368C1 - Method of producing kvass for okroshka - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to production of kvass, specifically to a method of producing kvass for okroshka. Method includes preparation of recipe components, cutting oyster plant, drying in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside oyster plant pieces to temperature of 80-90 °C for at least 1 hour. Method then includes roasting, crushing and mashing together with kvass bread 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 a 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: method enables to reduce duration of technological process and increase foam stability of end product by 20-28 %.

1 cl

Description

The invention relates to the technology of production of kvass.

A known method of producing kvass for okroshka, involving the preparation of prescription components, mashing kvass bread with hot water and three times infusion 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 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 Pitkov. - 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 the production of kvass for okroshka, 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 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 prepared oats according to the invention cut the root, dry it in the microwave field to a residual moisture content of about 20% with a microwave field power that warms up the oat root to a temperature inside the slices of 80-90 ° C for at least 1 hour, fry, crush and grind in an amount of about 6, 6% of the norm of sugar consumption together with leavened bread.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

The prepared oat 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 to provide an oat root drying time 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 less than their 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 oat root is fried according to traditional technology (Nakhmedov F.G. Technology of coffee products. - M.: Light and food industry, 1984, S. 58-73) and crushed.

Prepared kvass breads and crushed oat root in an amount of approximately 6.6% by weight of the recipe amount of sugar 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 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 oat 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 oat 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%.

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 kvass for okroshka, which involves preparing the recipe components, mashing the kvass bread with hot water and insisting three times to separate the liquid phase from the thick to obtain kvass wort, adding 25% of the recipe 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 oat root is cut, dried in the microwave field to residual moisture content of about 20% with a microwave field power that provides heating of oat root to a temperature inside the pieces of 80-90 ° C for at least 1 hour, fry, crush and grind in an amount of about 6.6% of the sugar consumption rate together with kvass bread rolls.