RU2596653C1 - Method of producing northern kvass - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to production of kvass. Method comprises preparation of recipe components, cutting rye bread, cutting scorzonera, drying 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, roasting and crushing, mixing listed components with blackcurrant leaves, sugar and boiling water, holding for 3-4 hours,

phase separation, adding to liquid phase beer yeast, fermentation and boiling for 5-7 minutes.

EFFECT: method enables to reduce duration of technological process and stabilise colour of end product.

1 cl

Description

The invention relates to the technology of production of kvass.

A known method of producing northern kvass, which includes preparing the recipe components, cutting rye bread, mixing it with blackcurrant leaves, sugar and boiling water, aging for 3-4 hours, phase separation, adding brewer's yeast to the liquid phase, fermentation and boiling for 5- 7 minutes (Koshcheev A.A. Russian kvass. - M.: Agropromizdat, 1991, p. 13).

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 stabilize the color of the target product.

This result is achieved by the fact that in the method of producing northern kvass, which involves preparing the recipe components, cutting rye bread, mixing it with blackcurrant leaves, sugar and boiling water, holding for 3-4 hours, separating the phases, adding brewer's yeast to the liquid phase, fermenting and boiling for 5-7 minutes, according to the invention, the prepared scorzoner is cut, dried in a 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 80-90 ° C, for at least 1 hour, fried, crushed and served for mixing in an amount of about 15% by weight of rye bread.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared rye bread is chopped.

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 power of the microwave field 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.

Rye bread, scorzoner in an amount of about 15% by weight of rye bread, blackcurrant leaves and sugar are mixed with boiling water, kept for 3-4 hours and the phases are separated.

Brewer's yeast is added to the separated liquid phase, fermented and boiled for 5-7 minutes 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.

Thus, the proposed method allows to reduce the duration of the process and stabilize the color of the target product.

Claims (1)

A method of producing northern kvass, which involves preparing the recipe components, cutting rye bread, mixing it with blackcurrant leaves, sugar and boiling water, holding for 3-4 hours, phase separation, adding brewer's yeast to the liquid phase, fermenting and boiling for 5-7 minutes, 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 1 hour, frying They are crushed, crushed and served for mixing in an amount of about 15% by weight of rye bread.