SU1450814A1 - Method of producing bread kvas from concentrate of kvas wort - Google Patents

Abstract

The invention relates to the non-alcoholic industry, in particular to methods for producing bread kvass from kvass wort concentrate. The aim of the invention is to accelerate the fermentation process. The kvass wort concentrate is diluted with water, the wort is fermented with a solids concentration of 12.6-13.0 g / 100 g wort, while before fermenting the wort in the presence of a combination starter, a nitrogenous source and growth substances are added to it and 100% of the recipe quantity sugar, and as nitrogenous substances for the enrichment of the combined starter use aqueous solutions of diammonphos and ammonium sulphate. As a source of nitrogenous nutrition and growth substances, finely ground barley malt or sterile stretching of malt sprouts is used. Lactobacillus panis strains of race 13 are used as lactic acid bacteria, Saccharomyces minor races M strains are used as pure yeast cultures, 131-K, C-2. Fermentation of the wort is carried out with its aeration in the first 6 hours. The wort separated from the yeast and bacteria is blended with kvass wort concentrate and diluted with water or water saturated with carbon dioxide filtered and cooled to 5-6 ° C. S (l

Description

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The invention relates to the non-alcoholic industry, in particular to methods for the production of bread kvass. .

The purpose of the invention is the acceleration of fermentation cleavage.

The method is carried out as follows.

The concentrate of kvass wort in the amount of 80-82 vol.% Of its total volume is diluted with water with a temperature of | 30-32 ° С, obtaining a wort with a concentration of dry substances 4.0-4.6 g / 100 g of wort , then sugar is added to the mixture in the form of sugar syrup in the amount of 100% of the prescription amount, 2-8 g of finely ground barley malt per 1 L of wort or 2 o b,% sternoll | Noah of malt sprouts containing 14% by weight ,% solids dl. enrichment of wort with nitrosynthetic nutrition and growth substances, and tactile | combined sourdough in the amount of 8–10 vol%, of the total amount of wort. The resulting mixture with a solids concentration of 12.6-13.0 g / 100 wort is thoroughly mixed and fermented at 28-32 ° C for 13-15 h with aeration during the first 6 h of fermentation, which intensifies the fermentation process as a result of Accelerate budding and division. The fermented wort mustard is cooled to 5-6 ° C while the yeast is precipitated, after 46th they are removed for disposal. During the wort fermentation period, the solids content decreases on 2-4 g / 100 wort, the acidity increases to; 4-6 cm of sodium hydroxide solution with a concentration of 1.0 mol / dm, per 100 g of fermented wort and the alcohol content reaches 0, 8-1.0 masl. The kvass wort separated from the yeast is blended with the concentrate of kvass wort in the amount of 18-20%. It is then diluted with filtered and pre-cooled to 5-6 ° C with tap water or water saturated with dioxide.

carbon. After which the brew is poured

under normal or isobaric conditions

The combined starter culture is prepared by displacing pure cultures of lactic acid bacteria Lactobacillus panis race 11 and 13 and pure cultures of yeast Saccharomyces minor race M, 131-K, C-2. Filtered aqueous solutions of diammonphos and sulphate are added to the combined leaven.

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ammonium in quantities of respectively 1.1 kg; 1.4 kg per 100 gave sourdough. Characteristics of z-aquas; dry matter content of 8-10 g / 100 g acidity of 10-14 cm of sodium hydroxide solution with a concentration of 1.0 mol / dm per 100 g of starter j alcohol content 0.8-1.2 Mac,% j - yeast cells content not less 80 NmH / mp, temperature -28-32 ° C.

Example 1. For cooking, 200 gave a bread kvass to a fermentation blending apparatus or a fermentation tank gain 79.9 dal of water with temperature, Then, while stirring, 47.07 kg of kvass wort concentrate is placed into it; 119.08 liters of sugar syrup containing 64% by weight of dry substances J 85.07 liters of the combined starter and 2512 kg of finely ground barley malt. The content is dry. substances wort 12.6 g / OO g wort.

The combined starter is obtained by displacing pure cultures of L. lactic acid bacteria L. panis race 11 and 13 and pure cultures of leaven S. Minor yeast of race M. In the process of preparing the combined starter, filtered aqueous solutions obtained by dissolving di-1-o.1 donos are added to it. and 113.4 g of ammonium sulfate in water in a ratio of 1: 5.- Mix the mixture thoroughly and hold for 6 hours at 80 ° C. Characterization of the starter culture: dry matter content of 9 g / 100 g of leaven; the number of yeast cells: 80 mln / ml; acidity of 12 cm of sodium hydroxide solution with a concentration of 1.0 mol / dm per 100 g of yeast; the alcohol content of 1.0 wt.%. Kvass wort is fermented for 13 hours at 28 seconds and aerated during the first: 6 hours of fermentation. Fermented wort indicators: the dry matter content is 10.4 g / 100 g wort; the acidity of 4 cm of sodium hydroxide solution is 1.0 mol / DM per 100 g wort-; the alcohol content is 0.8 May. 7 The fermented wort is cooled down according to the conventional method to 5 ° C, the yeast is separated, and the clarified part of the fermented wort is transferred to the blender, with a capacity of 220 dal. Then, 9.45 kg of kvass wort concentrate and 97.0 gels filtered tap water cooled to 5 ° C or carbon dioxide saturated water were introduced into the compressed wort. Ready

kvass contains 5, 2 g of dry substances in 100 g of kvass, alcohol 0.4 wt,% $ acidity of 2.0 cm of solution of sodium hydroxide, 1.0 mol / dm per 100 g of fermented wort. Ready kva is served at bottling.

Example 2. To prepare, 200 gave the bread kvass to the fermentation blending apparatus or the fermentation tank gain 76.7 give water with a temperature of 31 C. Then, with stirring, 47.63 kg of kvass wort concentrate is put into it, and then 119 08 l of sugar syrup containing.% Solids and 95.7 l of the combined starter (preliminarily selected amount of kvass wort to prepare the starter for fermenting the subsequent wort) and 21.2 l of extracting from the young sprouts. The dry matter content in the wort is 12.8 g / 100 g wort.

20 holding 64 wt.% Dry matter and 106.3 l of a combined ferment (after selecting such amount of kvass wort to prepare a ferment for fermenting the post-Combined sourdough is obtained by mixing pure cultures of milky next wort) and 8.4 kg of fine-sour Bacteria Lactobacillus panis chmennogo malted malt. The content of .asidi rasa 11 and 13 and pure cultures of dry substances in the wort is 13.0 g / 100 g of kvass yeast Saccharomyces minor wort. Combined sourdough half-races 13 1-K. In the process of preparation by mixing the pure cultures of the combined starter culture, ZO of the lactic acid bacteria L.panis acidi is introduced into it.

(Filtered aqueous solutions obtained by dissolving 93.5. Kg of diammonphos and 113.4 g of ammonium sulphate in water in a ratio of 1: 5 The mixture is thoroughly mixed with air and kept for 6 hours at 30 ° C. Characteristics of the starter: dry matter content 9 g / 100 g yeast; the amount of yeast cells 80 mln / ml; acidity 12 cm sodium hydroxide solution with a concentration of 1.0 mol / dm per 100 g yeast - alcohol content 1,.%. Kvass wort is fermented for 14 h at 3B ° C and aeration during 6 hours of the initial fermentation rhyod. sweetening: solids content 10.6 g / 100 g wort acidity 4.5cm sodium hydroxide solution concentration of 1, O mol / L to 100 g wort alkoxide content of 1.0 wt.%.

The fermented wort is cooled by the conventional method to 5 ° C, the yeast is separated, and the clarified part of the fermented wort is transferred to a blender with a capacity of 220 decal. Then, 9.53 kg of kvass wort concentrate is added to the fermented wort and diluted with susrass 11 and 13 and pure kvass cultures; ; S. Minor yeast race. C-2. In the process of preparing the leaven, filtered aqueous plants are introduced into it.

2D thieves, obtained by dissolving

93.5 g of diammonphos and 111.4. ammonium sulfate in water in a ratio of 1: 5. The mixture is thoroughly mixed with air and incubated 6 .h at 30 ° C.

40 Characteristics of the yeast: content. dry substances 9 g yeast. sga number of yeast cells 80 mpp / tm, acidity 12 cm sodium hydroxide solution with a concentration of 1.0 mol / dm

45 per 100 g sourdough; the contents of the apco. goal 1.0 wt.%. Kvass wort is fermented for 15 hours at 32 ° C and aerated for 6 hours of the initial fermentation period. Fermented wort indicators: dry matter content 10.8 g / 100 g wort; the acidity of 5.0 cm of sodium hydroxide solution. Concentration of 1.0 mol / dm per 100 g of wort, alcohol content 1.2 wt.%.

55 The fermented wort is cooled in accordance with the conventional method to 5 ° C, the yeast is separated, and the clarified part of the fermented wort is transferred to the blender, with a capacity of 220 decal. Then to dump;

97jO gave filtered and cooled to 5 ° C tap water or water saturated with carbon dioxide. The finished kvass contains dry substances of 5.3 g / 100 g kvass} alcohol 0.5 wt.%; acidity of 2.25 cm of sodium hydroxy solution with a concentration of 1.0 mol / dm. per 100 g of fermented wort. Ready kvass is served at bottling.

Example 3. The bottom of the cooking 200 gave the bread kvass to the fermentation blending apparatus or fermentation tank.

gain 77.7 dal of water with a temperature of 32 C. Then, with stirring, 48522 kg of kvass wort concentrate are set into it, after which 119.08 l of sugar syrup containing 64% by weight of dry matter and 106.3 l of the starter are introduced into it (preliminarily selecting such amount of kvass wort for preparing sourdough for fermenting the following wort) and 8.4 kg of fine-grained barley malt. The dry matter content in the wort is 13.0 g / 100 g wort. Combined sourdough is made by mixing pure cultures of lactic acid bacteria L.panis acidi

Russ 11 and 13 and pure kvass cultures; ; S. Minor yeast race. C-2. In the process of preparing the leaven, filtered aqueous plants are introduced into it.

dissolving thieves

93.5 g of diammonphos and 111.4. ammonium sulfate in water in a ratio of 1: 5. The mixture is thoroughly mixed with air and incubated 6 .h at 30 ° C.

Characteristic starter: content. dry substances 9 g yeast. sga number of yeast cells 80 mpp / tm, acidity 12 cm sodium hydroxide solution with a concentration of 1.0 mol / dm

per 100 g of yeast; the content of the apocol is 1.0 wt.%. Kvass wort is fermented for 15 hours at 32 ° C and aerated for 6 hours of the initial fermentation period. Fermented wort indicators: dry matter content 10.8 g / 100 g wort; the acidity of 5.0 cm of a solution of sodium hydroxide with a concentration of 1.0 mol / dm per 100 g of wort, the alcohol content of 1.2 wt.%.

The fermented wort is cooled by the conventional method to 5 ° C, the yeast is separated, and the clarified part of the fermented wort is transferred to the blender, with a locality of 220 decal. Then to dump;

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The wort was added with 9.64 kg of red wort concentrate and diluted with wort 97.0 gave filtered and cooled to tap water or water treated with carbon dioxide. Ready brew contains dry substances of 5.4 g / 100 g of alcohol kvass 0.6 wt.% ;; acidity. 2.5 cm of sodium hydroxide solution with a concentration of 1.0 mol / dm per 100 g of wort. Ready kvass is served at bottling.

The proposed method allows to speed up the process from 14-16 to 13-15 hours.

Claims (3)

Invention Formula : 1. Method for the production of bread: kvass from kvass wort concentrate, which includes: diluting the center of kvass wort with water, pouring sugar syrup into the must, introducing into the wort a source of nitrogenous nutrition and growth substances, fermentation the presence of a starter, consisting of a mixture of pure cultures of yeast and lactic acid bacteria, cooling of the wort, separation of the yeast and 14 .6 bacteria, blending of fermented wort with kvass wort concentrate and dilution of water blend, characterized in that, in order to speed up the fermentation process, the wort with a dry matter concentration of 12.6-13.0 g / 100 g of wort is fermented, during the fermentation wort is aerated in the first 6 hours of fermentation, and the ferment is enriched with nitrogenous substances by introducing into it aqueous solutions of diammonphos and ammonium sulphate, respectively, in quantities of 1.88-93.5 and 112-113.4 g per 200 gave kvass. 2. A method according to claim 1, characterized in that finely ground barley malt or sterile is used as a source of nitrogenous nutrition and growth substances. extract from malt sprouts. 3. The method according to claim 1, characterized in that lactobacilli use the Lactobacillus panis race 13 strains, and from pure yeast cultures the strains of Saccharomyctis minor race M, 131-K, C-2.