RU2596372C1 - Method of producing kvass from malt - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, kvass production technology. Method comprises preparation of recipe components, crushing fermented rye malt, unfermented rye malt and barley malt, cutting yacon, drying in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside yacon pieces to temperature 80-90 °C for at least 1 hour. Method then includes roasting and crushing, mixing listed components with boiling water, holding for 2-3 hours, separation of phases. Method then includes adding to liquid phase sugar and a mixture of pure cultures of kvass yeast strain M and lactic acid bacteria strain 11 and 13, fermentation is performed.

EFFECT: method enables to reduce duration of technological process, stabilise colour and increase stability of foam in finished product.

1 cl

Description

The invention relates to the technology of production of kvass.

A known method of producing kvass from malt, which includes preparing the recipe components, crushing rye fermented malt, rye unfermented malt and barley malt, mixing them with boiling water, infusing for 2-3 hours, phase separation, adding sugar and yeast to the liquid phase and digestion (Koscheev A.A., Russian kvass. - M.: Agropromizdat, 1991, p. 7).

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, color stabilization and increase the resistance of the foam of the target product.

This result is achieved by the fact that in the method of producing kvass from malt, which involves preparing the recipe components, crushing rye fermented malt, rye non-fermented malt and barley malt, mixing them with boiling water, infusion for 2-3 hours, phase separation, adding to in the liquid phase of sugar and fermentation and fermentation, according to the invention, the prepared yacon 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 the apple to the inside temperature pieces of 80-90 ° C, for at least 1 hour, fried, crushed and mixed with boiling water in an amount of about 10% by weight of malt, and a mixture of pure cultures of fermented yeast of race M and lactic acid bacteria of race 11 is used as starter culture and 13.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared rye fermented malt, rye non-fermented malt and barley malt are crushed.

The prepared yacon 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 Yu.K., 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 values microwave field power, allowing to provide drying time of the icon 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 yakon is fried according to traditional technology (Nakhmedov F.G., Technology of coffee products. - M.: Light and food industry, 1984, pp. 58-73) and crushed.

Fermented rye malt, non-fermented rye malt, barley malt and yacon in an amount of about 10% of the total weight of all malt are mixed with boiling water in a weight ratio of about 1: 5, insisted for 2-3 hours and the phases are separated.

Sugar and a mixture of pure cultures of racemic yeast race M and lactic acid bacteria races 11 and 13 are added to the separated liquid phase and fermented to obtain the desired product.

Due to the presence of inulin in the extract of the yacon icon, fermentation is 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 extract of the yacon.

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 26-28%.

Thus, the proposed method allows to reduce the duration of the process, stabilize color and increase the resistance of the foam of the target product.

Claims (1)

A method of producing kvass from malt, which includes preparing the recipe components, crushing rye fermented malt, rye non-fermented malt and barley malt, mixing them with boiling water, infusing for 2-3 hours, phase separation, adding sugar and starter to the liquid phase and fermenting, characterized in that the prepared anchon 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 the apple to a temperature inside the pieces of 80-90 ° C, for at least 1 hour , Roasted, crushed and fed to the mixing with boiling water in an amount of about 10% by weight of malt, and as leaven mixture is used pure cultures of yeast kvass race M and lactobacilli races 11 and 13.