RU93040035A - METHOD OF MANUFACTURING FRUIT KVASS - Google Patents

METHOD OF MANUFACTURING FRUIT KVASS

Info

Publication number
RU93040035A
RU93040035A RU93040035/13A RU93040035A RU93040035A RU 93040035 A RU93040035 A RU 93040035A RU 93040035/13 A RU93040035/13 A RU 93040035/13A RU 93040035 A RU93040035 A RU 93040035A RU 93040035 A RU93040035 A RU 93040035A
Authority
RU
Russia
Prior art keywords
ratio
production technology
yeast
value
kvass
Prior art date
Application number
RU93040035/13A
Other languages
Russian (ru)
Other versions
RU2056769C1 (en
Inventor
Г.В. Володзько
О.В. Лысикова
Г.И. Касьянов
О.И. Квасенков
Original Assignee
Научно-консультативный внедренческий центр "Консервтехпрогресс"
Filing date
Publication date
Application filed by Научно-консультативный внедренческий центр "Консервтехпрогресс" filed Critical Научно-консультативный внедренческий центр "Консервтехпрогресс"
Priority to RU93040035A priority Critical patent/RU2056769C1/en
Priority claimed from RU93040035A external-priority patent/RU2056769C1/en
Application granted granted Critical
Publication of RU2056769C1 publication Critical patent/RU2056769C1/en
Publication of RU93040035A publication Critical patent/RU93040035A/en

Links

Claims (1)

Изобретение относится к технологии производства сброженных напитков и может быть использовано в пищевой промышленности. Способ предусматривает подготовку купажа свежего или восстановленного яблочного сока с сахарным сиропом и экстрактом листьев черной смородины при соотношении по массе сухих веществ 540000:458757:158 с их общим содержанием 9,0 - 9,5% по массе со значением pH 4 - 5, его стерилизацию и сбраживание смесью Saсcharomyces minor расы М и Lactobacillus casei или Lactobacillus panis рас 11 и 13 в соотношении 1:1 при соотношении дрожжей и молочной палочки 1:6, отделение культуральной жидкости и ее пастеризацию. Способ позволяет упростить технологию производства фруктового кваса, повысить биологическую ценность и получить оригинальные органолептические свойства при отсутствии дрожжевого привкуса и аромата.The invention relates to the production technology of fermented beverages and can be used in the food industry. The method involves the preparation of a blend of fresh or reconstituted apple juice with sugar syrup and black currant leaf extract at a mass ratio of dry matter 54000: 458757: 158 with a total content of 9.0 - 9.5% by weight with a pH value of 4 - 5, its sterilization and fermentation with a mixture of Sachcharomyces minor race M and Lactobacillus casei or Lactobacillus panis races 11 and 13 in a 1: 1 ratio with a ratio of yeast and dairy stick 1: 6, separation of the culture fluid and its pasteurization. The method allows to simplify the production technology of fruit kvass, increase the biological value and get the original organoleptic properties in the absence of yeast flavor and aroma.
RU93040035A 1994-08-11 1994-08-11 Method of fruit kvass production RU2056769C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU93040035A RU2056769C1 (en) 1994-08-11 1994-08-11 Method of fruit kvass production

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU93040035A RU2056769C1 (en) 1994-08-11 1994-08-11 Method of fruit kvass production

Related Parent Applications (1)

Application Number Title Priority Date Filing Date
RU5032746 Division

Publications (2)

Publication Number Publication Date
RU2056769C1 RU2056769C1 (en) 1996-03-27
RU93040035A true RU93040035A (en) 1996-08-20

Family

ID=20146224

Family Applications (1)

Application Number Title Priority Date Filing Date
RU93040035A RU2056769C1 (en) 1994-08-11 1994-08-11 Method of fruit kvass production

Country Status (1)

Country Link
RU (1) RU2056769C1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2591250C1 (en) * 2015-08-31 2016-07-20 Олег Иванович Квасенков Method for producing bread kvass
RU2591285C1 (en) * 2015-08-31 2016-07-20 Олег Иванович Квасенков Method for producing bread kvass

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2579935C1 (en) * 2015-06-29 2016-04-10 Олег Иванович Квасенков Method for producing kvass
RU2586736C1 (en) * 2015-08-04 2016-06-10 Олег Иванович Квасенков Method for producing kvass
RU2595362C1 (en) * 2015-09-22 2016-08-27 Олег Иванович Квасенков Bread kvass production method
RU2595361C1 (en) * 2015-09-22 2016-08-27 Олег Иванович Квасенков Bread kvass production method
RU2595464C1 (en) * 2015-09-23 2016-08-27 Олег Иванович Квасенков Bread kvass production method
RU2596375C1 (en) * 2015-10-09 2016-09-10 Олег Иванович Квасенков Method of producing white okroshka kvass
RU2596417C1 (en) * 2015-10-09 2016-09-10 Олег Иванович Квасенков Method of producing white okroshka kvass
RU2596427C1 (en) * 2015-10-13 2016-09-10 Олег Иванович Квасенков Method for production of white kvass
RU2596425C1 (en) * 2015-10-13 2016-09-10 Олег Иванович Квасенков Method of producing white kvass
RU2596431C1 (en) * 2015-10-13 2016-09-10 Олег Иванович Квасенков Method of producing white kvass
RU2596426C1 (en) * 2015-10-13 2016-09-10 Олег Иванович Квасенков Method for production of white kvass
FR3080989A1 (en) * 2018-05-14 2019-11-15 Lab Attitude LIQUID COMPOSITION COMPRISING AN EXTRACT OF CASSIS LEAVES AND CONCENTRATED APPLE JUICE

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2591250C1 (en) * 2015-08-31 2016-07-20 Олег Иванович Квасенков Method for producing bread kvass
RU2591285C1 (en) * 2015-08-31 2016-07-20 Олег Иванович Квасенков Method for producing bread kvass

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