RU2596420C1 - Method of producing white okroshka kvass - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to production of kvass. Method comprises preparation of recipe components, crushing fermented rye malt, unfermented rye malt and barley malt, cutting oyster plant, drying in microwave field to residual moisture content of about 17 % at microwave field power providing heating inside oyster plant pieces to temperature 80-90 °C for at least 1 hour and crushing, mashing fermented rye malt, unfermented rye malt, barley malt and oyster plant with drinking water. Method includes mixing rye flour, wheat flour and buckwheat flour, adding obtained mixture and hot water to mashed mass, stirring, holding for about 5 hours, adding boiling water, a starter in form of a mixture of pure cultures of kvass yeast strain M and lactic acid bacteria strain 11 and 13 and spearmint, fermentation and separation of phases.

EFFECT: method reduces duration of process and increases foam stability of end product.

1 cl

Description

The invention relates to the technology of production of kvass.

A known method of producing white okroshny kvass, which involves preparing the recipe components, diluting the flour with warm water, adding yeast and aging to obtain the yeast, crushing the fermented rye malt, unfermented rye malt and barley malt, mashing them with drinking water, mixing rye flour, wheat flour and buckwheat flour, adding the resulting mixture and hot water to the mashed mass, stirring, holding for about 5 hours, adding boiled water, sourdough and peppermint second, fermentation and separation of phases (Koshcheev AA Russian kvas -. M .: Agropromizdat, 1991, pp 7-8.).

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 in that in a method for the production of white okvass kvass, which involves preparing the recipe components, crushing rye fermented malt, unfermented rye malt and barley malt, mashing them with drinking water, mixing rye flour, wheat flour and buckwheat flour, adding the resulting mixture and hot water to the jammed mass, stirring, holding for about 5 hours, adding boiled water, sourdough and curly mint, fermentation and phase separation, according to the invention the prepared oat root is cut, dried in the microwave field to a residual moisture content of about 17% with a microwave field power that ensures the oat root is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, crushed and served for mashing in an amount of about 7 , 5% by weight of grain products, and as a starter culture, a mixture of pure cultures of fermenting yeast of race M and lactic acid bacteria of races 11 and 13 is used.

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 oat root is cut and dried in the microwave field to a residual moisture content of about 17% for at least 1 hour. Moreover, according to well-known dependencies (Gubiev, Yu.K. Scientific and practical fundamentals 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 ° С. 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 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 crushed.

Fermented rye malt, unfermented rye malt, barley malt and oat root in the amount of about 7.5% of the mass of cereal products are rubbed with drinking water using traditional technology.

Prepared rye flour, wheat flour and buckwheat flour are mixed.

The resulting mixture and hot water are added to the mashed mass, stirred and incubated for about 5 hours, then boiled water, a starter in the form of a mixture of pure cultures of fermenting yeast of race M and lactic acid bacteria of races 11 and 13 and spearmint are added, fermented and the phases are separated with obtaining the target product in the form of a separated liquid phase.

Due to the presence of inulin oat root in the extract, fermentation occurs faster than in the closest analogue.

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 and increase the resistance of the foam of the target product.

Claims (1)

A method for the production of white okvass kvass, which involves preparing the recipe components, crushing fermented rye malt, unfermented rye malt and barley malt, mashing them with drinking water, mixing rye flour, wheat flour and buckwheat flour, adding the resulting mixture and hot water to the mashed mass, mixing , aging for about 5 hours, adding boiled water, sourdough and curly mint, fermentation and phase separation, characterized in that the prepared oat root is cut , dried in the microwave field to a residual moisture content of about 17% with a microwave field power that ensures the oat root is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, crushed and served for mashing in an amount of about 7.5% of mass of grain products, and as a starter culture, a mixture of pure cultures of fermenting yeast of race M and lactic acid bacteria of races 11 and 13 is used.