RU2596428C1 - 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 producing 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 scorzonera is then cut, dried in microwave field to residual moisture content of about 17 % at microwave field power providing heating inside scorzonera pieces to temperature 80-90 °C for at least of 1 hour. Then scorzonera is crushed and mashed 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 bakery yeast. 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.

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Description

The invention relates to the technology of production of kvass.

A known method of producing white kvass, providing for 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 drinking 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 in 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, , adding boiling water, mixing, adding starter, fermentation and separation of phases, according to the invention, the prepared scorzoner is cut, dried in the field Microwave to a residual moisture content of about 17% with a microwave field power that ensures scorzoner 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 yeast use baker's yeast.

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 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 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 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 crushed.

Fermented rye malt, unfermented rye malt, barley malt, rye flour, buckwheat flour and scorzoner in the amount of about 10% of the mass of grain products are milled according to 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 in the form of baking yeast, fermented and the phases are separated to obtain the desired product as a separated liquid phase.

Due to the presence of inulin scorzoner 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 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 of producing white kvass, which involves 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 water, adding water, adding water, adding water, adding water adding starter, fermentation and phase separation, characterized in that the prepared scorzoner is cut, dried in the microwave field to a residual moisture content of about 17%, etc. and the power of the microwave field, ensuring the scorzoner is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, is crushed and served for mashing in an amount of about 10% of the mass of grain products, and baker's yeast is used as a starter.