RU2638184C2 - Composition of ingredients for kvass "viatski hot" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: composition of ingredients for kvass, containing yeast, granulated sugar, rye malt, barley malt, additionally contains rye flour and the natural food flavouring "Orange Extract", with the following ratio of ingredients, kg per 100 dal of the finished product: yeast 0.1-0.3, granulated sugar 90-110, rye malt 11-15, barley malt 10-13, rye flour 9-12, natural food flavouring "Orange Extract" 0.2-0.4, the rest is water.

EFFECT: creating a product with a warming effect and with orange aroma.

1 dwg

Description

The invention relates to the beer and soft drinks industry of the food industry, and in particular to the production of kvass.

Kvass is one of the common drinks with a pleasant aroma of rye bread and a sweet and sour taste. Kvass perfectly quenches thirst, invigorates, refreshes. The microflora of kvass, which includes yeast and lactic acid bacteria, is essential for the human body. These microorganisms enrich kvass with vitamins B1, B2, PP, D, lactic acid, carbon dioxide.

Kvass is obtained by fermentation of baked goods, sugar and other components. Kvass is a product of unfinished combined alcohol and lactic acid fermentation.

A known composition of ingredients for the preparation of Moscow kvass, containing kvass wort concentrate, granulated sugar, lactic acid and sparkling water (See F.F. Yakubovich. "Production of bread kvass". M., 1968, S. 98-102).

The disadvantage of this composition is that it does not have a warming effect.

A known composition of ingredients for kvass, containing kvass wort concentrate, granulated sugar, baker's yeast and pure yeast cultures (See Collection of soft drinks, kvass and beverages from bread raw materials and commodity syrups. M., 1983, pp. 76-79 )

The disadvantage of this composition is that it does not have a warming effect.

The closest in technical essence to the proposed one is a composition of ingredients for kvass, containing kvass wort concentrate, granulated sugar, baker's yeast and pure yeast cultures, un hopped beer wort, fermented rye malt, barley malt, barley flour, milk acid, extract from malt sprouts , ammonium sulfate, pure cultures of leavened yeast (See the Collection of recipes for soft drinks according to GOST 28188-89 "Soft drinks. General specifications". Part 2. Date of introduction 01.01.1991. Kvass bread Bny. M., 1990, pp. 129-130).

The disadvantage of this composition is that it does not have a warming effect and a special flavoring bouquet.

The technical result of the claimed composition of ingredients for kvass is to create a product with a unique flavoring bouquet, mainly recommended for use at a temperature of 50-60 ° C to ensure a warming effect.

The specified result is achieved by the fact that the composition of the ingredients for kvass, containing yeast, granulated sugar, rye malt, barley malt, additionally contains rye flour and natural flavoring "Orange Extract" in the following ratio of ingredients, kg per 100 gave the finished product:

Yeast - 0.1-0.3

Sugar - 90-110

Rye Malt - 11-15

Barley Malt - 10-13

Rye flour - 9-12

Fragrance food natural "Orange Extract" - 0.2-0.4

The rest is water.

In the preparation of the proposed kvass used: - grain raw materials in the form of products of its processing (rye malt, barley malt, rye flour),

- granulated sugar in accordance with GOST 21 (refined sugar in accordance with GOST 22, liquid sugar of the highest and first grade, other sugar-containing products),

- drinking water according to SanPiN 2.1.4.1074-01,

- baker's yeast (pressed or dried) or pure cultures of yeast and lactic acid bacteria used in the production of kvass (in the form of a combined sourdough),

- natural food flavoring "Orange Extract".

The process of preparing kvass fermentation includes:

- preparation of sugar syrup;

- preparation of sugar syrup with flavor "Orange Extract";

- breeding of dry baker's yeast;

- preparation of kvass wort

- wort fermentation;

- cooling and separation of kvass;

- blending the separated kvass;

- pasteurization of kvass;

- bottling of finished products.

The drawing schematically shows the technological process for the production of kvass from the proposed composition of ingredients on equipment, for example, described below.

Preparation of sugar syrup can be carried out as follows.

Prepared water is supplied to the 8 m3 Milesta RV type buffer tank equipped with a jacket, which is circulated by the CSF pump through a Slavutich VG-4 - PU heat exchanger plate heated by a hot water circuit consisting of a Slavutich plate heat exchanger VG - 4 - PU ”and Calpeda NM 10 / SE pump. To heat hot water, steam was passed through a valve to the heat exchanger, the opening and closing of which is controlled by a DANFOS machine that monitors the heating temperature of the prepared water at the outlet of the heat exchanger. The prepared water is heated to 80-90 ° C and transferred to the shortened circuit through a vacuum setting device, where sugar is set using the lifting and tipping device, which is drawn into the heated prepared water due to the created pressure difference. After the task of granulated sugar, the syrup is transferred to the heating circuit with hot water and circulated to a temperature of 90 ° C, at which it is kept for another 30-40 minutes. The solids content in the syrup should be 60-65% of the mass.

Preparation of sugar syrup with flavoring food natural "Orange Extract".

The mixer is fed sugar syrup from a syrup-cooking container and natural food flavor “Orange Extract” in the amount of 4-5.5 kg per 100 decaliters. sugar syrup.

Breeding dry (pressed) baker's yeast for the production of kvass can be carried out as follows.

Bakery yeast is randomly checked for the absence of foreign microorganisms.

Prepared and heated to 30-33 ° C water is collected in a container for breeding yeast.

The required amount of baker's yeast (depending on the recipe) is weighed on an electronic balance and set in a container for breeding yeast. Lactic acid at the rate of 20 ml per 1 kg of yeast is supplied there to earn extra money for baking yeast (this is done to destroy extraneous microflora).

Then the required amount of kvass wort and sugar syrup is measured from the syrup-cooking vessel and fed into the container for breeding yeast.

After this, the yeast suspension is mixed and left for 15-30 minutes at a temperature of 28-33 ° C until an increase in volume of 3-4 times. The prepared suspension of baking yeast is pumped into fermentation tanks.

Preparation of kvass wort.

Rye flour is mixed with hot water, enters the mash pot, where it is kept under stirring for 3 hours. Next, the calculated amount of prepared water is added and crushed rye malt and barley malt are poured. The resulting mixture is maintained at a temperature of 72 ° C for an hour until completely saccharified. Sugared wort is boiled for 10-30 minutes, filtered and, after cooling to 28-33 ° C, is fed to a fermentation tank, where it is mixed with the calculated amount of sugar syrup and prepared yeast.

Wort fermentation

All components are mixed and the wort remains to ferment at a temperature of 28-33 ° C for 20-60 hours. It is necessary to observe the temperature of kvass wort during fermentation and to regulate it, not allowing an increase as a result of heat generation.

The end of fermentation is determined by the decrease in the density of the fermenting wort (it should decrease by more than 1%) and by the increase in acidity. Titratable acidity for Vyatka Hot kvass should be in the range of 2.0-4.0 acid units. This indicator indicates a sufficient accumulation of lactic acid in the wort. Ready kvass must comply with the physicochemical parameters of GOST 31494-2012.

Kvass separation

Ready kvass is fed through cooling plate plants, where kvass is cooled to a temperature of 4-10 ° С. Then, the cooled kvass is fed to a separator, where the complete separation of the yeast sediment takes place. It is impossible to allow the transfer of kvass into containers in which backpressure, which is created by the CO2 gas, which excludes the oxidation of kvass, has not been previously created.

Blending the separated kvass.

Sugar syrup with natural food flavoring “Orange Extract” from the mixer in an amount of 5% to a solids content of 10-11% in the finished product with subsequent mixing of the components is added to the separated kvass entering the buffer tank.

Kvass pasteurization

To increase the durability of kvass, they are pasteurized. Pasteurization of kvass is carried out in a stream before bottling kvass. Pasteurization can be carried out, for example, on a pasteurization-cooling plate automatic installation of KRONES company for short-term (instantaneous) high-temperature pasteurization at 180РРЕ ÷ 220Р..

Bottling of finished products

Filtered pasteurized kvass is bottled in KEGs and PET bottles (0.5 L, 1.5 L and 3.0 L).

To obtain a warming effect before using kvass, it is recommended to preheat it to a temperature of 50-60 ° C. Due to the large amount of carbohydrates with significant heat capacity, a warming effect from kvass is provided.

Creating a product with a unique flavoring bouquet, mainly recommended for use at a temperature of 50-60 ° C, with a warming effect is the advantage and advantage of the proposed composition for kvass in comparison with the prototype.

Claims (2)

The composition of the ingredients for kvass, containing yeast, granulated sugar, rye malt, barley malt, characterized in that it additionally contains rye flour and natural flavoring "Orange Extract" in the following ratio of ingredients, kg per 100 gave the finished product: Yeast 0.1-0.3 Granulated sugar 90-110 Rye malt 11-15 Barley malt 10-13 Rye flour 9-12 Natural flavoring flavor “Orange Extract” 0.2-0.4 Water Rest

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