RU2596377C1 - 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 scorzonera. Further, scorzonera is dried in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside scorzonera pieces to temperature 80-90 °C for at least 1 hour and crushed. Method includes mixing listed components with boiling water, steeping for 2-3 hours, separation of phases, adding to liquid phase sugar, combined starter of kvass yeast strain M and S-2 and lactic acid bacteria strain 11 and 13 and fermentation.

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 non-fermented malt and barley malt, mixing them with boiling water, infusion for 2-3 hours, phase separation, adding sugar and yeast to the liquid phase and fermenting (Koshcheev 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, unfermented rye malt and barley malt, mixing them with boiling water, infusing for 2-3 hours, phase separation, adding to liquid phase sugar and sourdough and fermentation, according to the invention, the prepared scorzoner is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the scorzoner is heated to temperatures inside pieces of 80-90 ° C, for at least 1 hour, fry, crush and serve for mixing with boiling water in an amount of about 10% by weight of malt, and as a starter culture use a combination of yeast races M and C-2 and lactic acid bacteria races 11 and 13.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared rye fermented malt, rye unfermented malt and barley malt are crushed.

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

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

To the separated liquid phase are added sugar and a combination of starter yeasts of races M and C-2 and lactic acid bacteria races 11 and 13 and fermented to obtain the desired product.

Due to the presence of inulin scorzoner 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 scorzoner extract.

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 scorzoner is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the scorzoner is heated to a temperature inside the pieces of 80-90 ° C, for at least its 1 hour roasted, crushed and fed to the mixing with boiling water in an amount of about 10% by weight of malt, and as the combined use sourdough starter yeast kvass races and M-2 and lactobacilli races 11 and 13.