RU2596426C1 - Method for production of white kvass - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, specifically to technology of producing kvass and can be used for production of white kvass. Method includes preparation of recipe components. Method includes crushing fermented rye malt, unfermented rye malt and barley malt. Method includes mashing fermented rye malt, unfermented rye malt, barley malt, rye flour and buckwheat flour. Prepared dandelion roots are cut. Method includes drying dandelion roots in microwave field to residual moisture content of about 17 % at microwave field power providing heating inside pieces to temperature 80-90 °C for at least 1 hour. Dandelion roots are then crushed and fed for mashing in an amount of about 10 % of weight of cereal products. Drinking water is added. Boiling water is added. Mixing is carried out and starter is added. Starter used is a mixture of pure cultures of kvass yeast strain M and lactic acid bacteria strain 11 and 13. Method includes fermentation and phase separation.

EFFECT: method provides reduced duration of technological process as a result of acceleration of fermentation and increased stability of foam in finished product.

1 cl

Description

The invention relates to the technology of production of kvass.

A known method for the production of white kvass, involving the preparation of recipe components, crushing rye fermented malt, rye non-fermented malt and barley malt, mashing rye fermented malt, rye non-fermented malt, barley malt, rye flour and buckwheat flour, adding water, adding water, adding water, adding water, adding water , adding ground from under the old kvass, fermentation and separation of phases (Koshcheev A.A. Russian kvass. - M .: Agropromizdat, 1991, p. 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 by the fact that in the method of producing white kvass, which involves preparing the recipe components, crushing rye fermented malt, rye unfermented malt and barley malt, mashing rye fermented malt, rye unfermented malt, barley malt, rye flour, and buckwheat, and added buckwheat water, and added buckwheat , adding boiling water, mixing, adding yeast, fermentation and separation of phases, according to the invention, the prepared dandelion root is cut, with tub in the microwave field to a residual moisture content of about 17% with a microwave field power that ensures the dandelion 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 10% 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 dandelion 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 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 a drying time of dandelion root for 1 hour and warming 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 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 dandelion root is crushed.

Fermented rye malt, unfermented rye malt, barley malt, rye flour, buckwheat flour and dandelion root in an amount of about 10% of the weight of grain products are milled using traditional technology.

Drinking water is added to the grated mass, and then boiling water until a phase ratio of about 1: 5 is reached, stirred for about 5 hours, yeast is added as a mixture of pure cultures of fermenting yeast of race M and lactic acid bacteria of races 11 and 13, fermented and separated phases to obtain the target product in the form of a separated liquid phase.

Due to the presence of inulin in the extract of dandelion root, 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 30-32%.

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 kvass, which includes preparing the recipe components, crushing rye fermented malt, rye non-fermented malt and barley malt, mashing rye fermented malt, rye non-fermented malt, barley malt, rye flour and buckwheat flour, adding drinking water, adding water, adding adding sourdough, fermentation and phase separation, characterized in that the prepared dandelion root is cut, dried in a microwave field to a residual moisture content about 17% with a microwave field power that ensures the dandelion 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 10% by weight of grain products, and use the mixture as a starter pure cultures of fermenting yeast race M and lactic acid bacteria races 11 and 13.