RU2609423C1 - Method of obtaining kvass wort dry concentrate - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the kvass wort concentrate production technology. The method envisages preparing the recipe components. The prepared Jerusalem artichoke is cut, dried in a microwave field to a residual humidity of about 20% and roasted. Fermented rye malt, unfermented rye malt, barley malt, crushed rye, crushed corn, crushed barley and Jerusalem artichoke in an amount of about 6% by weight of the cereal product are mashed with water and cytolytic and amylolytic enzymes. The resulting mash is saccharified, boiled and separated. The liquid phase is concentrated under vacuum until the dry substances content is equal to 68-72%, to obtain the desired product.

EFFECT: method provides obtaining kvass wort concentrate with the stable hue and the accelerated fermentation process, with subsequent producing kvass from it.

Description

The invention relates to a technology for the production of kvass wort concentrate.

A known method of producing kvass wort concentrate, providing for the preparation of recipe components, mashing rye fermented malt, rye unfermented malt, barley malt, crushed rye, crushed corn and crushed barley with water and cytolytic and amylolytic enzymes, vacuum phase suction, boiling, boiling, boiling liquid phase until the solids content of 68-72% is reached (Ermolaeva G.A., Kolcheva R.A. Technology and equipment for the production of beer and non-alcoholic . Itkov elementary Textbook for professional education - M .: IRPO;. Academy, 2000, pp 297-305)..

The disadvantage of this method is the instability of the color of the target product.

The technical result of the invention is the stabilization of the color of the target product and the acceleration of its subsequent fermentation.

This result is achieved by the fact that in the method for producing kvass wort concentrate, which involves preparing the recipe components, mashing rye fermented malt, rye non-fermented malt, barley malt, crushed rye, crushed corn and crushed barley with water and cytolytic and amylolytic enzymes, baking, sugaring separation of phases and concentration of the liquid phase in vacuo until a solids content of 68-72% is achieved; according to the invention, the prepared Jerusalem artichoke is cut, dried m in the microwave field to a residual humidity of about 20% roasted and fed to rubbing in an amount of about 6% by weight of the cereal product.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared Jerusalem artichoke is cut, dried in a microwave field to a residual moisture content of about 20% and fried, and then served for mashing in an amount of about 6% by weight of grain products.

Mashing is carried out according to traditional technology by mixing and loading Jerusalem artichoke, crushed rye, crushed corn, crushed barley and 10% by weight of unfermented rye malt and barley malt into drinking water with a temperature of 15-25 ° C, heating at a rate of 1 ° C / min to a temperature of 70 ° C and holding at this temperature for 20-30 minutes. Fermented rye malt and the remaining parts of unfermented rye malt and barley malt at a temperature of 45-47 ° C and amylolytic and cytolytic enzymes in the form of aqueous solutions are added to the boiled mass.

The resulting mash is saccharified, boiled and the phases are separated.

The liquid phase is concentrated in vacuo to achieve a solids content of 68-72% to obtain the target product.

The obtained kvass wort concentrate according to organoleptic properties and energy value complies with GOST 28538-90. The fermentation time of kvass wort concentrate during the production of bread kvass was reduced from 18-20 hours to 16-18 hours. The color of the kvass wort concentrate after diluting in 5 l of drinking water 8 tablespoons of kvass wort concentrate always remains dark brown, in contrast to the closest analogue.

Thus, the proposed method allows to obtain kvass wort concentrate with stable color and accelerated fermentation in the subsequent production of kvass from it.

Claims (1)

A method of producing kvass wort concentrate, which involves preparing the recipe components, mashing rye fermented malt, rye unfermented malt, barley malt, crushed rye, crushed corn and crushed barley with water and cytolytic and amylolytic enzymes, saccharification, boiling, vacuum, boiling, section phase to achieve a dry matter content of 68-72%, characterized in that the prepared Jerusalem artichoke is cut, dried in a microwave field to a residual moisture content of OLT 20% roasted and fed to rubbing in an amount of about 6% by weight of the cereal product.