RU2596671C1 - Method of producing sugar kvass with forest oregano - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to production of kvass. Method comprises preparation of recipe components, cutting rye bread and drying to browning. Method includes cutting chicory, drying in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside chicory pieces to temperature 80-90 °C. Drying for at least 1 hour. Method comprises roasting and grinding, pouring listed components with boiling water. Maintaining for 10-12 hours. Phases are separated. Adding to the separated liquid phase a starter in the form of bakery yeast, sugar and rye flour. Method then includes fermentation with infusion of marjoram, holding for 2-3 hours and bottling.

EFFECT: method allows to reduce the technological process duration, stabilize colour and increase foam stability of the product owing to use of chicory.

1 cl

Description

The invention relates to the technology of production of kvass.

A known method of producing dried kvass with oregano, involving the preparation of recipe components, cutting rye bread, drying it to brown, pouring boiling water, holding for 10-12 hours, phase separation, adding yeast, sugar and rye flour to the separated liquid phase, fermentation , blending with oregano infusion, aging for 2-3 hours and bottling (Koshcheev A.A. Russian kvass. - M.: Agropromizdat, 1991, p. 14).

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, stabilize the color and increase the durability of the foam of the target product.

This result is achieved by the fact that in the method for producing dried kvass with oregano, which involves preparing the recipe components, cutting rye bread, drying it before browning, pouring boiling water, holding for 10-12 hours, phase separation, adding starter to the separated liquid phase, sugar and rye flour, fermentation, blending with oregano infusion, aging for 2-3 hours and pouring, according to the invention, the prepared chicory is cut, dried in the microwave field to a residual moisture content of about 20% at the microwave field power, ensuring guide chicory heating to a temperature within the slices 80-90 ° C for at least 1 hour roasted, crushed and fed to fill with boiling water in an amount of about 7.5% by weight of rye bread leaven as well as baker's yeast is used.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared rye bread is chopped and dried until browned.

Prepared chicory 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 provide the drying time of chicory 1 hour and heating to a temperature inside the 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 chicory 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 chicory in an amount of about 7.5% by weight of rye bread are poured with boiling water, kept for 10-12 hours and the phases are separated.

Ferment in the form of baker's yeast, sugar and rye flour are added to the separated liquid phase, fermented, blended with oregano infusion, aged for 2-3 hours and poured.

Due to the presence of inulin in chicory 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 chicory 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 20-25%.

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)

A method of producing dried kvass with oregano, which involves preparing the recipe components, cutting rye bread, drying it to brown, pouring boiling water, holding for 10-12 hours, separating the phases, adding sourdough, sugar and rye flour to the separated liquid phase, fermenting, blending with oregano infusion, holding for 2-3 hours and pouring, characterized in that the prepared chicory is cut, dried in a microwave field to a residual moisture content of about 20% with a microwave field power that ensures chicory is heated to a temperature Inside pieces 80-90 ° C for at least 1 hour roasted, crushed and fed to fill with boiling water in an amount of about 7.5% by weight of rye bread leaven as well as baker's yeast is used.