SU1405778A1 - Method of producing drink of kvass type - Google Patents

Abstract

This invention relates to the non-alcoholic industry. The aim of the invention is to reduce the cost, improve the organoleptic properties of the drink. Sorghum crops are soaked, 0.19-0.23% aqueous solution of potash is introduced at a 1: 1 ratio, incubated for 30-60 minutes, germinated, then dried in three stages at a speed of drying agent 0.8-1.2 m / s, drying in the first stage is carried out at. 65-70 ° C, in the second - at 75-80 s, in the third stage - 100-105 C, the crushed malt is mixed with water at a ratio of 1: 4-5, then the wort is fermented with dry matter content 12-14%, fermentation is carried out in two stages, the first is carried out in an open container for 5-6 hours, and the second is held in an airtight container for 2-3 hours, then the preparation is carried out in an airtight container for 10-12 h at 4-5 s. 1 hp f-ly, 1 tab. (L

Description

about

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This invention relates to a non-alcoholic industry.

The aim of the invention is to reduce the cost and increase the organoleptic properties of the finished beverage.

The method is carried out as follows.

Sorghum is cleaned from dust, weed and grain impurities. Then they are soaked in an air-water method for 26–28 h at 27–30 s to a humidity of 39–41%. After the soaked water is drained, the grain is held in air for 2 h and then poured with a potash solution. It is prepared at the rate of 0, 19-0.23 g of potash per 100 MP of cold water at a ratio of 1: 1, i.e. 1 liter of solution is consumed per 1 kg of initial grain. Potassium reigns vital processes of germinating grain. The treatment is carried out with stirring for 30–30 minutes. Then, the solution of potash is separated from the grain (drained) and the grain is sprayed for germination at 27–30 J for 46–48 h at a moisture content of 41–2% with periodic air aeration. Grown freshly sprouted juice is fed for drying by hot by air. The drying time was 8–9 hours to a moisture content of 5.5–5.6%. In this case, the drying is carried out; they are made in three steps on a convective dryer. The first stage lasts 2 hours at a temperature in the malt layer of 35-40 C, air temperature 65-70 l, air speed 0.8-1.2 m / s; wto ea level - 3 h, temperature in the malt malt, air temperature 75-80 С, air speed SU, 8-1,2 m / s. The third stage: in teieHKe 1 hour, the temperature in the layer is solo, and it is raised to 70-75 ° C and held for 2-3 hours, the air temperature i (drying agent) is 100-105 ° C, the air velocity is 0.8- 1.2 m / s

Prepared dry malt is separated from the sprouts and roots and sent to the spill and cooled for 4-5 hours. The malt is ground on a disk grinder. Grinding composition,%: large Fragile (0.22–0.30 mm) 10–13j crayon / cinnamon (0.20–0.21 mm) 34–36; flour 5t-56.

Then the wort is prepared, the crushed malt is filled with water with a temperature of 50-52 ° C (one part is crushed

service hall up to 60 min.

four to five parts water by weight). The mixture is stirred and maintained at 45-50 ° C for 1 h (protein break). After that, the temperature is slowly (1 C / min), while stirring, to 69-71 ° C and the mash is kept at this temperature for 1 h (malt value). Then the mash is sterilized by raising the temp- 74-76 ° C for 45 5

0

five

O service up to 60 min.

0

Hot mash is filtered or centrifuged, separating the pellet from the liquid portion. The liquid part (wort) is cooled to 27-30 ° C and one part is sent for fermentation, and the other part is used for preparing the ferment of pure cultures of microorganisms. Sourdough is made from a mixture of pure cultured beer yeast of the 8 AM Saccharomyces synapse race and lactic acid bacteria of the race fc 11-13. The dry matter concentration of the wort is 12-14 wt.%. The process is carried out according to known methods. at the same time in the finished ferment should be on 10 yeast cells 30-40 cells of lactic acid bacteria (1: 3-4). The leaven in the amount of 4-5% of the volume of the wort is poured into 25-30 ° C in the

must with

f which leads to the emergence of alcohol and lactic acid for up to 60 minutes.

go fermentation. The main fermentation is carried out for 5-6 hours in an open vessel, then for 23 hours the vessel is closed to accumulate carbon dioxide, after which the fermenting mass is rapidly cooled to 4-5 ° C and the fermentation is carried out for 10-12 hours. and part of the lactic acid bacteria settle to the bottom, forming a dense sediment. The finished drink contains, May, 7 ,:

service hall up to 60 min.

Dry substances Maltose Lactic acid Carbon dioxide Ethyl alcohol Water

10-12 5-7

0.18-0.27

0.2-0., 3

0.4-0.6

Rest

The finished drink isobarically poured into bottles or barrels, gently downloading from the sediment. The finished drink has a sweet-sour taste, a specific pleasant aroma, a pink-orange color, good foam, not transparent in appearance.

The consumption of raw materials per 1 liter of drink is presented in the table.

Sorghum in grains 0,25-0,28 86-89

Potash ()

brands Ch. 0.00054-0,00068 98-97

Pure culture beer draws 8 AM and

lactic acid - In the form of a combination - bacteria of the ferment 11-13

Example 1, 10 kg of purified sorghum with germinability of 90% are soaked in an air-water process for 26 hours at 27 ° C to a humidity of 39%. Water is drained, then, after exposure to air for 2 hours, is treated with an aqueous solution of potash , 9 g per 1 l) at a ratio of 1: 1 for 30 min with stirring. The flow rate of an aqueous solution of potash is 10 liters. Then the solution is separated from the grain and the grain is sent to germination at a humidity of 39% with periodic aeration at 27 ° C for 46 hours. Freshly grown malt is dried with hot air for 8 hours to a moisture content of 5.5%. The first stage lasts 2 hours at an air temperature of 65 ° C, an air speed of 0.8 m / s and a temperature in the malt layer of 35 ° C; the second stage is 3 hours at air temperature, air velocity 0.8 m / s and temperature in the malt layer 45 C. Third stage: for 1 h temperature in

The malt layer is raised to 70 ° C and expelled for 2 hours, the air temperature is 100 ° C, the air velocity is 0.8 m / s. The finished malt is separated from the sprouts and roots and left to extract and cool for 4 hours.

Malt is crushed into fractions,%: large grains 10; small crumbs -34; flour 56. Then prepare the wort. Broken malt is filled with water with a temperature (per 1 part of malt

4 parts | 1 of water by weight). Mix re

ten

20

25

- 30 35 40 45

Jq

stir and incubate at 45 ° C for 1 hour. Then the temperature is slowly raised (l C / min) to 6–9 ° C and kept at this temperature for 1 hour. Next, the mash is sterilized for 45 minutes at 74 ° WITH. Hot mash is filtered or centrifuged, the liquid section is separated. It is cooled to 27 ° C and one part is sent to ferment, and the other to prepare the starter. The leaven is prepared according to a known method from a mixture of a pure culture of brewer's yeast of the 8 AM race. Saccharotnyces cerevisiae and lactic acid bacteria of races B 11-13. The dry matter content in the wort is 14 wt.%. The ratio of yeast and lactic acid bacteria is 1: 3 (for 10 yeast cells there are 30 bacterial cells). Ferment in the amount of 4% of the volume of the wort is poured into the wort at 25 C. Alcohol and lactic acid fermentation occurs. The main fermentation lasts 5 hours in an open vessel, then the vessel is closed for 2 hours, after which the fermenting mass is rapidly cooled to 4 ° C and the conversion is carried out for 10 hours. At the same time, the yeast and part of the lactic acid bacteria settle to the bottom. dense sediment. The finished drink is poured isobarically into bottles or barrels, carefully downloading (section) from the sediment. The finished drink has a sweet-sour taste, a specific direct aroma, pink-orange color, opaque in appearance. The dry matter content, wt.% 12, titrated acidity 2 ml 1 n. NaOH solution per 100 ml of drink, ethanol content of 0.4 wt.%, m content, altose 7 wt.%, carbon dioxide content 0.25 wt.%, drink durability 2 days.

Example 2: 10 kg of purified sorghum with a germination capacity of 95% is soaked in an air-water method for 28 days at 30 ° C to a moisture content of 41%. Water is drained. After exposure to air for 2 hours, it is then treated with an aqueous solution of potash (2.3 g per TL) for 60 minutes with stirring at a 1: 1 ratio. The consumption of a water solution of potash is 10 liters. Then the solution is separated from the grain and the grain is sent for germination at a humidity of 41% with periodic aeration at 30 ° C for 48 hours. Freshly sprouted malt is dried with hot air for 9 h to a moisture content of 6.5%. The first steps were 2 hours at an air temperature of 70 C and an air speed of 1.2 m / s, the temperature in the malt layer was 40 C; the second stage lasts 3 hours at an air temperature of 80 ° C and an air speed of 1.2 m / s, the temperature in the malt layer is 50 ° C. Third step: for t hours the temperature in the malt layer is raised to 75 C withstand 3 t - lerature air105 ° C, speed: yuzduha 1.2 m / s. The finished malt is separated from the sprouts and roots and left to extract, and cooled for 5 hours.

Malt is crushed into fractions,%:) grains 13; small crumbs 36; flour 51. Then prepare the wort. Crushed malt is poured with water with a temperature of 52 ° С (5 parts of water per 1 part of malt). The mixture is stirred and kept at 50 ° C for 1 h of the protein-pause. After that, they slowly (1 C / min) are heated to a temperature of 71 ° C and are held at a constant 1 hour temperature. Then the gap is sterilized, raising the temperature to / 6 C for 60 minutes. Hot mash is pilt or centrifuged by separating JtHH 5 part. It is cooled to C and sent to one part, to brosening, and the other to prepare for 1: Vaska, Sourdough is prepared according to a well-known method from a mixture of pure culture of beer yeast of race 8 AM Sac- c: harotnyces cerevisiae and milk-sour bacteria race | 511-13. The content of dry substances in wort is 12 May.%, The ratio of yeast and milk-kys-bacteria 1; 4 (per 10 cells of yeast-40, cells of bacteria). Ferment in the amount of 5% of the volume of the wort is poured into the wort at 30 C. Firty and mild-acid fermentation occurs. The main fermentation lasts 6 hours in an open vessel, then the vessel is closed for 3 hours, after which the fermentation mass is rapidly cooled to 5 ° C and the fermentation is not carried out for 12 hours. At the same time, the yeast and part of the acid-acid bacteria settled | They sink to the bottom, forming a dense sediment. The finished drink is poured into isobaric sysy in bottles or barrels, carefully

download (department) from the sediment. The finished drink has a sweet-sour taste, a specific pleasant aroma, a pink-orange color that is opaque in appearance.

The dry matter content is 10% by weight, the acidity is 3% 1 n, titrated acidity, NaOH solution per 100 ml of beverage, the content of carbon dioxide is 0.3% by weight,

ethyl alcohol content of 0.6 wt.%, maltose content of 5 wt.%, drink durability for 2 days.

Raw material costs are reduced by 50%.

5 Assessment of the quality of the drink increases from 95 to 96 points. Invention Formula

1. A method for producing a kvass type beverage which involves soaking.

0 feedstock, germination, drying in three stages by passing a drying agent, grinding the malt, mixing the crushed malt with water, preparing the wort, adding the starter culture

5 of lactic acid bacteria and yeast, the fermentation of the wort, characterized in that, in order to reduce costs and increase the organoleptic properties of the finished feed, drink, sorghum is used as a raw material, 0.19 Oj23% -HbH is introduced into the wetted raw material before germination an aqueous solution of potash at a ratio of 1: 1 and hold for 30-60 minutes; during the drying process, the drying agent is passed at a speed of 0.8-1.2 m / s, mixing crushed malt with water is carried out at a ratio of 1: 4-5, fermentation subject to conditions with a solids content of 12-14%, and after fermentation the wort is subjected to fermentation in an airtight container for 10-12 hours at a temperature of 4-5 C, while fermentation is carried out in two stages, the first of which is carried out in an open container for 5-6 hours, and the second - in a sealed containers for 2-3 hours

2, The method according to claim 1, about t and h and y5

0

five

0

y and with the fact that the drying is carried out in three stages, in the first stage at 65-70 ° C, in the second stage - at 75-80 ° C, in the third stage - at 100-150 ° C.

Claims (2)

Claim 1. A method of obtaining a drink of type kvass, which involves soaking the feedstock, germinating, drying in three stages by passing a drying agent, grinding malt, mixing crushed malt with water, making wort, introducing yeast from lactic acid bacteria and yeast, fermenting the wort, characterized in that, in order to reduce the cost and increase the organoleptic properties of the finished drink, sorghum is used as the feedstock, before germination, 0.19 0.23% aqueous solution of potash is introduced into the soaked raw materials and at a ratio of 1: 1 and incubated for 30-60 minutes, during the drying process, the drying agent is passed at a speed of 0.8-1.2 m / s, mixing crushed malt with water is carried out at a ratio of 1: 4-5, fermentation is carried out with a solids content of 12-14%, and after fermentation, the wort is subjected to fermentation in a sealed container for 10-12 hours at a temperature of 4-5 C, while the fermentation is carried out in two stages, the first of which is carried out in an open container for 5- 6 hours, and the second in a sealed container for 2-3 hours 2. The method according to claim 1, characterized in that the drying is carried out in three stages, in the first stage at 65-7 ° C, in the second stage at 75-80 ° C, in the third stage at 100-150 ° C. VNIIIPI Order 2584 Circulation 549 · Subscribed Production polygr. ave, city of Uzhhorod, st. Project, 4