SU1747476A1 - Method of fermenting kvass - Google Patents

Method of fermenting kvass Download PDF

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Publication number
SU1747476A1
SU1747476A1 SU904879316A SU4879316A SU1747476A1 SU 1747476 A1 SU1747476 A1 SU 1747476A1 SU 904879316 A SU904879316 A SU 904879316A SU 4879316 A SU4879316 A SU 4879316A SU 1747476 A1 SU1747476 A1 SU 1747476A1
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SU
USSR - Soviet Union
Prior art keywords
kvass
wort
yeast
ratio
fermentation
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SU904879316A
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Russian (ru)
Inventor
Ирина Борисовна Кобелева
Инесса Александровна Попадич
Светлана Евгеньевна Траубенберг
Фаина Александровна Лысюк
Марина Александровна Андреева
Андрей Владимирович Орещенко
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Московский технологический институт пищевой промышленности
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Priority to SU904879316A priority Critical patent/SU1747476A1/en
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Publication of SU1747476A1 publication Critical patent/SU1747476A1/en

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Abstract

The invention relates to the non-alcoholic industry, in particular, to the technology for producing kvass. The method is carried out as follows. Powdered kvass wort concentrate is mixed with granulated sugar in a 1: 1-1: 2 ratio. Kvass wort is obtained by diluting this mixture with water to a dry substance content of 6.4-6.8 g per 100 g of wort. Then, a yeast suspension is added to the prepared wort, which is prepared by diluting a mixture of dried yeast and powder from block Marc followed by incubation of this suspension for 1-2 hours optimally. The fermentation of kvass is carried out until the solids content in the wort is reduced by 1% and the acidity is 2.0-2.5 ml of 1N sodium hydroxide solution per 100 ml of kvass. Then the kvass is cooled, drained from the yeast sediment and bottled. (Ls

Description

The invention relates to the non-alcoholic industry, in particular, to the technology for producing kvass.
A method of producing kvass is known, which involves preparing kvass wort by diluting kvass wort concentrate with water to a solids content of 1.4 per 100 g of wort in the amount of 70% of the norm prescribed by the recipe, mixing kvass wort with saharny syrup, preparing a mixed yeast yeast and lactic acid bacteria, adding leaven into leaven wort, fermenting the wort to reduce the solids content by 1% and achieve an acidity of 2.0-2.5, cooling to 6-8 ° C and separating kvass from the yeast sediment
The disadvantage of this method is the large laboriousness and duration of the process of producing kvass, due to the fact that each stage of the technological process consists of a number of sufficiently long operations. The most time-consuming, laborious and requiring asepticity conditions is the preparation of a mixed yeast and lactic acid bacteria ferment, consisting in separate dilution of a pure culture of yeast for 24 hours and lactic acid bacteria for 48 hours, entering the mixing of these dilutions in certain volumes and fermenting obtained yeast before being put into production within 6 hours. At the same time, non-compliance with sterile methods VI VI VI 6 VI
when cooking mixed sourdough, it contributes to its infection by extraneous microorganisms, which adversely affects the quality of the finished kvass,
The closest to the invention to the technical essence and the achieved result is a method for producing kvass, which involves diluting kvass wort concentrate with water to a solids content of 2.2 g per 100 g of wort, mixing the wort with sugar, preparing yeast suspension from pressed bakery yeast fermenting it in wort, fermenting the wort until the solids content in the wort is reduced by 1% and reaching an acidity of 2.0-2.5 and separating the kvass from the yeast sediment,
The disadvantage of this method is the complexity and laboriousness of the process, due to its multi-stage process. For example, the use of pressed baker's yeast for fermenting the wort requires their rather lengthy and complicated preliminary preparation, which consists of mixing them with water in a ratio of 2.1, adding edible lactic acid to the resulting yeast suspension, keeping this suspension under optimal conditions for 3 hours. After that, a fivefold volume of pre-pasteurized and cooled wort with a certain extractiveness is added to the suspension and the yeast is broken down for 2-3 hours. The preparation of yeast used in this method increases the total time it takes to produce kvass. Moreover, the production of kvass is seasonal and is mainly carried out in the summer time, and the pressed yeast, EYAL, is a perishable product that is infected with extraneous, undesirable microflora, which limits their use, as nps / getom degrades the quality of the beverage,
The purpose of the invention is to simplify the process and improve the quality of the finished product.
The goal is achieved by the fact that in the method of producing kvass, which involves diluting kvass wort concentrate with water, mixing it with sugar, preparing a yeast suspension, introducing it into kvass wort, fermenting the wort to reduce the dry matter content in the wort by 1% and achieving acidity 2 , 0-2.5, the difference is that the concentrate of kvass wort is used in powder form, the latter is mixed with sugar sand before dilution with water at a ratio of powder concentrate leavened
wort to sugar sand 1: 1-1 2, dilution is carried out with water with a temperature of 30-32 ° C to a solids content of 6.4-6 8 g per 100 g of wort, preparing a yeast suspension
carried out by mixing the dried yeast with powder from block marc in a ratio of 1: 2-1.3, diluting the resulting mixture in a five-fold volume of water, keeping the suspension for 1-2 hours at
0 30-35 ° C, while bringing the yeast suspension into the kvass wort in a ratio of 1.5: 1000-2.0,1000 and fermentation is carried out for 10-12 hours.
Mixing the powdered concentrate of kvass wort with sugar sand in a ratio of 1: 1-1: 2 is due to the production of kvass wort without using previously prepared sugar syrup and having a peculiar
0 kvass to the color, taste, aroma and at the same time containing sufficient sucrose, which is necessary for the fermentation process of the beverage. Reducing the proportion of powdered kvass concentrate
5 Wort has a negative effect on the organoleptic properties of kvass, such as color and taste. In turn, a decrease in the proportion of sugar in the mixture leads to a decrease in the content of products that are contained in the process of fermentation, which cause taste, aroma and refreshing effect of the drink.
Dilution of the mixture of powdered kvass wort concentrate with sugar water with a temperature of 30-32 ° C to a dry matter content of 6.4-6.8 g per 100 g of wort is due to the fact that using kvass wort with such a dry matter content to ferment eliminate the blending stage of the drink and at the same time get a kvass that satisfies all the main quality indicators with the requirements of the standard. Fermentation of kvass wort with less dry content
5 substances leads to the fact that the finished brew will have a watery taste, i.e. it will not have full flavor. The increase in the content of dry substances in the initial wort also negatively appears as the finished drink, as in this case the brew will have a darker color and a bitter aftertaste, due to the excessive content of kvass wort concentrate in it.
5 Mixing dried yeast and powder from block marc at a ratio of 1: 2-1: 3 and diluting the resulting mixture in a five-fold volume of water is caused by the need to provide yeast cells that are in anabiosis state,
sufficiently contained in the powder from block marc, easily digestible sugars and ions of certain metals, which are necessary for restoring the active life of the yeast, as well as for enriching kvass with valuable biologically active components, such as vitamins, fiber, effective substances, organic acids, and before., Included in the powder composition of the cam pomace. The reduction of powder from block marc is accompanied by a deterioration in the fermentation properties of dried yeast and a decrease in the content of biologically active substances in the final product. Reducing the dose of dried yeast leads to an increase in the duration of the fermentation process of kvass wort.
Aging of the yeast suspension at 30-35 ° C for 1-2 hours contributes to a significant increase in the fermentation activity of dried yeast, which further allows to intensify the process of wort fermentation. With a decrease in temperature, the recovery process and the subsequent activity of the vital activity of the yeast is less intensive. This is due to the fact that the temperature below 30 ° C is not optimal for the action of the yeast cell enzyme zymese complex. A further increase in temperature leads to a noticeable deterioration in the fermentation properties of yeast, which is due to the partial inactivation of the enzymes of the yeast cell. A decrease in the incubation time of the yeast suspension also causes a decrease in the fermentation activity of the yeast, which is associated with an insufficient time of adaptation of the yeast cells to the conditions of the medium. Longer aging of the yeast suspension does not lead to further improvement of the fermentation properties of the yeast, and therefore it is not technically feasible.
The addition of yeast suspension to the kvosnosuslos ratio of 1.5: 1000-2.0: 1000 promotes the active digestion of ses-. Chemical substances of the wort, as a result of which fermentation products accumulate in the kvass, giving the kvass a specific taste and refreshing effect. In addition, the introduction into the kvass wort containing in the yeast suspension powder from block marc leads to the enrichment of the drink with valuable biologically active components and. provides more rapid and complete precipitation of yeast sediment, thereby increasing the stability of the beverage. Reducing the dosage of the yeast suspension significantly increases the fermentation time of the beverage, impairs its quality and reduces its biological and nutritional value, while an increase in the amount of yeast injected into the wort wort does not result in a large amount.
The fermentation of kvass for 10-12 hours is optimal, since during this period the solids content in the wort is reduced by 1%, which indicates that fermentation products accumulate in sufficient quantity in it and the brew has the necessary acidity. Reducing the duration of fermentation leads to a deterioration in the quality of kvass, due to its low content of fermentation products that determine its taste and aroma. An increase in the fermentation time is also undesirable, since it increases the alcohol content and accumulates acidity above the standard provided for by the standard, which gives kvass excessively sour taste
The method is carried out as follows.
The powdered kvass wort concentrate is mixed with granulated sugar in a ratio of 1: 2-1: 2. The mixture is diluted with water with a temperature of 30-32 ° C to a dry matter content of 6.4-6.8 g per 100 g of wort,
A yeast suspension is prepared simultaneously. For this, dried yeast is mixed with bulk powder in a ratio of 1: 2-1: 3. The resulting mixture is diluted in a five-fold volume of water and kept at 30-35 ° C for 1-2 hours. The prepared yeast suspension is added to the leaven wort in a ratio of 1.5: 1000-2.0: 1000 and fermented. Fermentation is carried out for 10-12 hours until the wort solids content is reduced by 1% and the acidity is reached in 2.0-2.5 ml of 1N. sodium hydroxide per 100ml kvass. Then the kvass is cooled to 6-8 ° C and separated from the yeast sediment.
Example 1. Powdered kvass wort concentrate is mixed with a sugar line in a ratio of 1-1. The mixture is diluted with water at a temperature of 30 ° C to a dry substance content of 6.4 g per 100 g of wort. At the same time, a yeast suspension is prepared by mixing dried yeast and bulk powder 1: 2 ratio. The resulting mixture is diluted in a five-fold volume of water and kept at 30 ° C for 1 hour. Then, the obtained yeast suspension is introduced into the prepared kvass wort in a ratio of 1.5: 1000 and fermented. By reducing the solids content in the wort by 1% and accumulating the acidity of 2.0 ml of 1N sodium hydroxide solution per 100 ml of kvass, fermentation is complete. In this case, these figures are achieved in 12 hours of fermentation. The fermented kvass is cooled to 6 dC and separated from the yeast sediment.
The resulting kvass in all basic physicochemical quality indicators meets the requirements of the standard, has a pleasant taste and aroma characteristic of kvass.
PRI mme R 2. Prepare a mixture of powdered kvass wort concentrate with sugar sand s 1: 1.5 ratio, dilute it with water at a temperature of 31 ° C to a dry matter content of 6.6 g per 100 g wort. A yeast suspension is prepared simultaneously. To do this, mix the dried yeast with the powder from block marc at a ratio of 1: 2.5, dilute the mixture in a five-fold volume of water and keep it at 32.5 ° C for 1.5 hours. After that, the yeast suspension is added to the kvass wort. in the ratio of 1.75: 1000 and fermentation is carried out to reduce the solids content in the wort by 1% and the accumulation of acidity of 2.3 ml of 1N. sodium hydroxide solution per 100 ml kvass. These indicators were observed after 11 fermentations of the beverage, the fermented kvass was cooled to 7 ° C and separated from the yeast sediment.
The finished drink is well fermented, has a pleasant sweet-sour taste and aroma of rye bread.
EXAMPLE 3 To prepare kvass wort, powdered kvass wort concentrate was mixed with stacked sand in a 1: 2 ratio, followed by diluting this mixture with water at 32 ° C to a dry matter content of 6.8 g per 100 g of wort. At the same time, a yeast suspension is prepared by mixing the dried yeast with powder from block marc in a ratio of 1: 3, followed by diluting this mixture in a five-fold volume of water and keeping it at 35 ° C for 2 hours. Then the yeast suspension is added to the kvass wort at a ratio 2.0: 1000 and fermentation of the drink is carried out. Fermentation is completed by reducing the solids concentration in the wort by 1% and accumulating the acidity of 2.5 ml of 1N sodium hydroxide solution per 100 ml of kvass, which is reached after 10 hours of fermentation. After that, the kvass is cooled to 8 ° C and separated from the yeast sediment.
The resulting drink is well saturated with carbon dioxide, which gives it a refreshing effect, is distinguished by its full taste and the pronounced aroma of rye bread.
To substantiate the optimality of the selected parameters for the preparation of kvass wort and yeast suspension, additional experiments were carried out.
you with their transcendental values (examples 4 and 5).
Example 4. Preparing kvass wort by mixing powdered kvass suspension concentrate with granulated sugar — in
a ratio of 0.5: 1, by diluting the mixture with water at 25 ° C to a dry substance content of 6.2 g per 100 g of wort. At the same time, a yeast suspension is prepared. For this, the dried yeast is mixed with the powder from block marc at a ratio of 0.8: 1, the mixture is diluted in a five-fold volume of water and kept for 0.5 h at 28 ° C. After this time, the yeast suspension is added to the leaven wort at a ratio of 1: 1000 and fermented. The fermentation process is completed after fermentation of 1% of dry substances in the wort and reaching an acidity of at least 2.0 ml of 1N. sodium hydroxide solution per 100 ml kvass. These figures, in this case, only reach after 17 hours of fermentation of the beverage. Then the kvass is cooled and then proceeds as in examples 1-3.
At the same time, despite the long fermentation of the beverage,
the product is poorly fermented, has a slightly colored color, watery taste and not pronounced aroma,
PRI and m er 5. Powdered kvass wort concentrate is mixed with sugar
2: 3 sand and to obtain kvass wort, this mixture is diluted with water at a temperature of 35 ° C to a dry matter content of 7.0 g per 100 g of wort. The yeast suspension is prepared by mixing dried
yeast and powder from block marc at a ratio of 2: 4, diluting the mixture in five times the volume of water and holding the suspension for 3 hours at 40 ° C. After this, the yeast suspension is added to the kvass
the wort is in a ratio of 2.5: 1000 and fermentation takes place, which in this case lasts more than 18 hours. At the end of fermentation, proceed as indicated in examples 1-3.
Such a long fermentation of the drink is caused by the fact that keeping the yeast suspension at 40 ° C for 3 hours causes a sharp decrease in the fermentation activity of the yeast, due to the partial inactivation of the yeast cell enzymes. As a result, the finished drink is of low quality, does not have a thirst-quenching and refreshing effect, full of taste, since it is not sufficiently saturated with carbon dioxide.

Claims (1)

  1. Thus, the use of the invention in comparison with the prototype will simplify the process of obtaining kvass by reducing the duration of preparation of the yeast suspension, as well as the duration of the fermentation of kvass and will contribute to improving the taste, color and flavor of the drink, determining its quality, increasing durability, biological and nutritional value. The invention The method of obtaining kvass, which involves diluting kvass wort concentrate with water, mixing it with sugar, preparing a yeast slurry, depositing it in a kvass wort, fermenting the wort to a dry matter content of wort by 1% and achieving an acidity of 2.0-2 , 5 and separation of the kvass from the yeast sediment, characterized in that
    In order to simplify the process and improve the quality of the finished product, kvass wort concentrate is used in powder form, the latter is mixed with granulated sugar before dilution with water at a ratio of kvass wort to granulated sugar powder ratio of 1: 1-1: 2 dilution is carried out with water with a temperature of 30-32 ° C to a dry substance content of 6.4- 6.8 g per 100 g of wort, the preparation of a yeast suspension is carried out by mixing dried yeast with bagel powder in a ratio of V2-1: 3, diluting the mixture obtained in a five-fold volume of water and holding the suspension for 1-2 hours at 30-35 ° C, while bringing the yeast suspension into the leaven wort in the ratio of 1.5: 1000 - 2.0 1000, and fermentation is carried out for 10-12 h.
SU904879316A 1990-10-30 1990-10-30 Method of fermenting kvass SU1747476A1 (en)

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Cited By (36)

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RU2577231C1 (en) * 2015-06-22 2016-03-10 Олег Иванович Квасенков Method for producing kvass
RU2577951C1 (en) * 2015-07-10 2016-03-20 Олег Иванович Квасенков Method for producing kvass
RU2577947C1 (en) * 2015-07-10 2016-03-20 Олег Иванович Квасенков Method for producing kvass
RU2577961C1 (en) * 2015-07-10 2016-03-20 Олег Иванович Квасенков Method for producing kvass
RU2579679C1 (en) * 2015-07-15 2016-04-10 Олег Иванович Квасенков Method for producing kvass
RU2579938C1 (en) * 2015-06-22 2016-04-10 Олег Иванович Квасенков Method for producing kvass
RU2582177C1 (en) * 2015-06-25 2016-04-20 Олег Иванович Квасенков Method for producing kvass
RU2582316C1 (en) * 2015-06-22 2016-04-20 Олег Иванович Квасенков Method for producing kvass
RU2582240C1 (en) * 2015-06-24 2016-04-20 Олег Иванович Квасенков Method for producing kvass
RU2582189C1 (en) * 2015-07-01 2016-04-20 Олег Иванович Квасенков Method for producing kvass
RU2582194C1 (en) * 2015-06-22 2016-04-20 Олег Иванович Квасенков Method for producing kvass
RU2582245C1 (en) * 2015-06-25 2016-04-20 Олег Иванович Квасенков Method for producing kvass
RU2582178C1 (en) * 2015-06-25 2016-04-20 Олег Иванович Квасенков Method for producing kvass
RU2582185C1 (en) * 2015-06-26 2016-04-20 Олег Иванович Квасенков Method for producing kvass
RU2582184C1 (en) * 2015-06-26 2016-04-20 Олег Иванович Квасенков Method for producing kvass
RU2582193C1 (en) * 2015-06-22 2016-04-20 Олег Иванович Квасенков Method for producing kvass
RU2582187C1 (en) * 2015-06-29 2016-04-20 Олег Иванович Квасенков Method for producing kvass
RU2582186C1 (en) * 2015-06-26 2016-04-20 Олег Иванович Квасенков Method for producing kvass
RU2582173C1 (en) * 2015-06-17 2016-04-20 Олег Иванович Квасенков Method for producing kvass
RU2583673C1 (en) * 2015-08-14 2016-05-10 Олег Иванович Квасенков Method for producing kvass
RU2583652C1 (en) * 2015-07-07 2016-05-10 Олег Иванович Квасенков Method for producing kvass
RU2583638C1 (en) * 2015-06-26 2016-05-10 Олег Иванович Квасенков Method for producing kvass
RU2583645C1 (en) * 2015-06-26 2016-05-10 Олег Иванович Квасенков Method for producing kvass
RU2583651C1 (en) * 2015-07-07 2016-05-10 Олег Иванович Квасенков Method for producing kvass
RU2584851C1 (en) * 2015-08-14 2016-05-20 Олег Иванович Квасенков Method for producing kvass
RU2592398C1 (en) * 2015-06-24 2016-07-20 Олег Иванович Квасенков Method for producing bread kvass
RU2591506C1 (en) * 2015-09-11 2016-07-20 Олег Иванович Квасенков Method for producing bread kvass
RU2591487C1 (en) * 2015-09-03 2016-07-20 Олег Иванович Квасенков Method for producing bread kvass
RU2591892C1 (en) * 2015-08-31 2016-07-20 Олег Иванович Квасенков Method for producing bread kvass
RU2591517C1 (en) * 2015-09-17 2016-07-20 Олег Иванович Квасенков Method for producing bread kvass
RU2591490C1 (en) * 2015-09-03 2016-07-20 Олег Иванович Квасенков Method for producing bread kvass
RU2591494C1 (en) * 2015-09-07 2016-07-20 Олег Иванович Квасенков Method for producing bread kvass
RU2591510C1 (en) * 2015-09-11 2016-07-20 Олег Иванович Квасенков Method for producing bread kvass
RU2591884C1 (en) * 2015-08-31 2016-07-20 Олег Иванович Квасенков Method for producing bread kvass
RU2591503C1 (en) * 2015-09-08 2016-07-20 Олег Иванович Квасенков Method for producing bread kvass
RU2594644C1 (en) * 2015-07-08 2016-08-20 Олег Иванович Квасенков Bread kvass production method

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