RU2596644C1 - Method for production of okroshka kvass - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology of producing kvass, specifically to a method of producing okroshka kvass. Method comprises preparation of recipe components, cutting into slices rye bread and drying to browning. Further, girasol is cut, dried in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside girasol pieces to temperature of 80-90 °C for at least 1 hour. Method then comprises roasting and grinding, pouring listed components with boiling water, holding for 3-4 hours, separating phases, 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, cooling and separating phases.

EFFECT: method enables to reduce duration of technological process, stabilise colour and increase stability of foam in finished product by 30-32 %.

1 cl

Description

The invention relates to the technology of production of kvass.

A known method for the production of okvass kvass, which includes preparing the recipe components, cutting into slices of rye bread, drying it to brown, pouring boiling water, insisting for 3-4 hours, phase separation, adding sugar and yeast to the liquid phase, fermentation, cooling and phase separation (Koshcheev A.A., Russian kvass. - M.: Agropromizdat, 1991, p. 11-12).

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 for the production of okvass kvass, which involves preparing the recipe components, cutting into slices of rye bread, drying it to brown, pouring boiling water, insisting for 3-4 hours, separating the phases, adding sugar and yeast to the liquid phase, fermentation, cooling and phase separation, according to the invention, the prepared Jerusalem artichoke is cut, dried in a microwave field to a residual moisture content of about 20% with a microwave field power that ensures the heating of Jerusalem artichoke to a temperature inside the pieces 80-90 ° C, for at least 1 hour, fried, crushed and served with boiling water in an amount of about 20% by weight of rye bread, and as a sourdough, a mixture of pure cultures of fermenting yeast of race M and lactic acid bacteria of races 11 and 13 .

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared rye bread is cut into slices and dried until browned.

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

Dried rye bread and Jerusalem artichoke in an amount of about 20% by weight of rye bread is poured with boiling water in a ratio by weight of about 1: 5, insisted for 3-4 hours and the phases are separated.

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

Due to the presence of inulin in Jerusalem artichoke 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 Jerusalem artichoke 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 30-32%.

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)

Method for the production of okvass kvass, which includes preparing the recipe components, cutting into slices of rye bread, drying it to brown, pouring with boiling water, infusion for 3-4 hours, phase separation, adding sugar and starter to the liquid phase, fermentation, cooling and phase separation, characterized in that the prepared Jerusalem artichoke 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 Jerusalem artichoke to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, frying removed, crushed and fed to fill with boiling water in an amount of about 20% by weight of rye bread leaven as well as a mixture of pure cultures of yeast kvass race M and lactobacilli races 11 and 13.