RU2609963C1 - Moscow kvass concentrate production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the kvass concentrate production technology. The method involves the preparation of prescription components, crushing the fermented rye malt, rye unfermented malt and barley malt, cutting yacon, drying it in the microwave field to the residual humidity of about 20% at the microwave field power providing heating yacon to the temperature of 80-90°C inside the bits for not less than 1 hour, roasting and crushing, mixing the fermented rye malt, rye unfermented malt and yacon in an amount of about 7.5% by weight of the cereal products with hot water, stirring for 10-15 minutes, adding barley malt, maintaining for about 1 hour, adding hot water, stirring for 10-15 minutes, maintaining for about 1 hour, cooling, sedimentation for 10-12 hours, phase separation, heating the liquid phase to the temperature of 50-60°C, adding sugar, boiling out, adding lactic acid and boiling out until the dry substances content is equal to about 57%, mixing the sediment with hot water, maintaining for about 1 hour, phase separation and the liquid phase concentration until the dry substances content is equal to about 57%, and mixing the concentrates to obtain the desired product.

EFFECT: production of kvass concentrate, allowing to increase the foam stability of kvass obtained from concentrate.

Description

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

A known method for the production of Moscow kvass concentrate, which involves the preparation of recipe components, crushing rye fermented malt, rye unfermented malt and barley malt, mixing rye fermented malt and rye unfermented malt with hot water, stirring for 10-15 minutes, adding barley malt, aging in for about 1 hour, adding hot water, stirring for 10-15 minutes, holding for about 1 hour, cooling, settling for 10-12 hours owls, phase separation, heating the liquid phase to a temperature of 50-60 ° C, adding sugar, boiling, adding lactic acid and tint and boiling until the solids content is about 57%, mixing the thick with hot water, holding for about 1 hour, phase separation and concentration of the liquid phase to achieve a dry matter content of about 57% and mixing of concentrates to obtain the target product (Ermolaeva G.A., Kolcheva R.A. Technology and equipment for the production of beer and soft drinks. Textbook for primary vocational education. - M .: IRPO: Academy, 2000, p. 305-306).

The technical result of the invention is to increase the resistance of kvass foam obtained from the concentrate.

This result is achieved by the fact that in the method of producing Moscow kvass concentrate, which involves preparing the recipe components, crushing rye fermented malt, unfermented rye malt and barley malt, mixing rye fermented malt and rye unfermented malt with hot water, mixing for 10-15 minutes, adding barley malt, holding for about 1 hour, adding hot water, stirring for 10-15 minutes, holding for about 1 hour, cooling e, settling for 10-12 hours, phase separation, heating the liquid phase to a temperature of 50-60 ° C, adding sugar, boiling, adding lactic acid and boiling until the solids content of about 57%, mixing thick with hot water, aging for about 1 hour, phase separation and concentration of the liquid phase to achieve a solids content of about 57% and mixing the concentrates to obtain the target product, according to the invention, the prepared yacon is cut, dried in a microwave field to a residual moisture content of about 20% with powerful This microwave field, which ensures the heating of the yacon to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, is fried, crushed and served for mixing with hot water together with rye fermented malt and rye unfermented malt in an amount of about 7.5% by weight of cereal products.

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 yacon 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 for the drying time of the icon 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 the yakon is fried according to traditional technology (Nakhmedov F.G. Technology of coffee products. - M.: Light and food industry, 1984, p. 58-73) and crushed.

Crushed rye fermented malt, rye unfermented malt and yacon in an amount of about 7.5% by weight of cereal products are mixed with drinking water at a temperature of 54-56 ° C in a ratio by weight of about 1: 5, stirred for 10-15 minutes, added they are barley malt, kept for about 1 hour, add the rest of the hot water, stirred for 10-15 minutes, kept for about 1 hour, cooled to a temperature of 10-15 ° C and kept for 10-12 hours for upholding. Then carry out the separation of the phases.

The separated liquid phase is heated to a temperature of 50-60 ° C, sugar is added to it, brought to a boil and boiled for about 30 minutes. Then, lactic acid is introduced into the mixture and boiled until a solids content of about 57% is reached.

The grounds are poured with drinking water at a temperature of 60-80 ° C, incubated for about 1 hour and the phases are separated.

The separated liquid phase is concentrated to a solids content of about 57%.

The resulting concentrates are mixed to obtain the target product.

When conducting an organoleptic assessment of kvass obtained from concentrates, 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 increase the resistance of the kvass foam obtained from the concentrate.

Claims (1)

A method for the production of Moscow kvass concentrate, which involves preparing the recipe components, crushing rye fermented malt, rye non-fermented malt and barley malt, mixing rye fermented malt and rye non-fermented malt with hot water, mixing for 10-15 minutes, adding barley malt, aging for about 1 hour, adding hot water, stirring for 10-15 minutes, holding for about 1 hour, cooling, settling for 10-12 hours, section phase separation, heating the liquid phase to a temperature of 50-60 ° C, adding sugar, boiling, adding lactic acid and boiling until the solids content is about 57%, mixing thick with hot water, holding for about 1 hour, phase separation and concentration liquid phase until a solids content of about 57% is reached and the concentrates are mixed to obtain the target product, characterized in that the prepared ion is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that provides heating Kona to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, fried, crushed and served for mixing with hot water together with rye fermented malt and rye unfermented malt in an amount of about 7.5% by weight of grain products.