SU1754049A1 - Method of beverage production - Google Patents

Abstract

Usage: in the fermentation industry, namely in the method of production of low alcohol beverages. The essence of the invention: the wort is prepared from dried fruits in the amount of 2.5-7.5%, boiled for 0.5-1.5 hours, and oregano in the amount of 0.01-0.03%. xmasy 0.025-0.075%, wormwood 0,0005-0.0015%, thousand leaves, 0,015-0,045% and hop 0.05-0.15% by weight of the drink, the wort is drawn for 1-3 h, then the wort is filtered, put In the wort, sugar and color, the wort is cooled, yeast is added to it, fermented, the yeast is separated from the young drink and the drink is filtered. 1 tab.

Description

WITH

with

The invention relates to the fermentation industry, in particular to methods for the production of low-alcohol beverages.

A known method for the production of bread kvass, including the preparation of wort from sour bread, filtering the wort, the task in the wort part of the estimated amount of sugar, cooling the wort, the task in the wort combined yeast ferment and lactic acid bacteria, fermentation of the wort, cooling the young kvass and separating the yeast sludge from it, blending young kvass with the rest of the sugar and pouring kvass into the tanker truck.

The closest to the proposed technological essence is the method of production of Moscow kvass, including preparing wort from kvass loafs, filtering the wort, the task to the wort of sugar, color and lactic acid, cooling the wort, the task to the wort of yeast and lactic acid bacteria combined fermentation, wort fermentation, cooling the young kvass and separating yeast and bread ground from it, filtering the kvass and pouring it into bottles.

Kvass prepared in this way is characterized by low resistance and tends to gradual souring.

The aim of the invention is to increase the stability of the drink, improve its taste and aroma and impart therapeutic and prophylactic properties.

A method of producing a drink that involves pouring raw material into water, infusing it, filtering the wort, adding sugar and color to it, cooling it, the task of yeast, fermenting the wort, separating the drink from the yeast and filtering it.

According to the invention, dried fruit is used as a raw material in coVJ

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4 o 4 o

In the amount of 2.5-7.5% by weight of water, after pouring, the mixture is boiled for 0.5-1.5 h, oregano, St. John's wort, bitter wormwood, thousand cubic acid and hop are added in amounts of 0.01- 0.03; 0.025-0.075; 0.0005-0.0015; 0.015-0.045 and 0.05-0.15% by weight of the beverage, and the infusion is carried out for 1-3 hours.

Dried fruits, oregano, St. John's wort, wormwood, bitter, thousand leaves and hops are successfully combined in a drink. Their combined effect has a beneficial effect on the gastrointestinal tract of the human body, in particular increases the function of the liver and gall bladder. Normalizes metabolism and has anti-inflammatory effect.

The method is carried out as follows.

Dried fruits are filled with water and the mixture is boiled for 0.5-1.5 hours, oregano, St. John's wort, bitter wormwood, thousand leaves and hops are added and infused for 1-3 hours. The wort is filtered, sugar and color are added to it, cool, set the yeast, ferment it, separate the beverage from the yeast and filter.

Example 1. To prepare 100 gave a drink 20 kg of dried fruit was poured 95.5 gave water and the mixture was boiled for 1 hour, add oregano, St. John's wort, bitter wormwood, thousand leaves and hops, respectively, in an amount of 0.08; 0.2; 0.004; 0.12 and 0.4 kg and infused for 2 hours. The wort is filtered, sugar and color are added to it in an amount of 20 and 2 kg, cooled, and yeast is set in an amount of 2 kg. ferment it, separate the beverage from the yeast and filter it.

The ratio of the components of the drink of example 1, wt.%:

Dried fruits2.0

Sugar 2.0

Kohler0,2

Dushitsa0.008

Deerslayer 0,02

Bitter Wormwood 0.0004

Thys chelistnik0,012

Hop0.04

Yeast0,2

WaterEverything

Example 2. Drink receive analogously to example 1 with the following consumption of components, wt.%:

Dried fruits2,5

Sugar 2.5

Color0.25

Dushitsa0.01

St. John's Wort

Bitter Wormwood 0.0005

Thous chelistnik0,015

Hop0.05

Yeast0.25

WaterEverything

Example 3. A beverage is prepared similarly to Example 5 with the following consumption of components, May%:

Dried fruits5.0

Sugar5.0

Color0.5

0 Dushitsu0.02

Hypericum 0.05

Bitter wormwood 0.001

Thousands Clerk 0.03

Hops 0.1

5 Yeast0,5

WaterEverything

Example 4. Drink receive analogously to example 1 with the following consumption of components, wt.%

0

five

Dried fruits

Sugar

Color

Oregano

Hypericum

7.5

7.5

0.75

0.03

0.075

Bitter wormwood 0.0015

Thy Clerk 0,045

Hops0.15

Yeast0.75

WaterEverything

0 EXAMPLE 5. A beverage is prepared analogously to example 1 with the following consumption of components, wt.%:

Dried fruits8.0

Sugar8.0

5 Koler0,8

Dushitsa0,032

St. John's Wort0.08

Bitter wormwood 0.0016

Thy man list 0.048 0 Hop0.16

Yeast0.8

WaterEverything

The results of physicochemical and organoleptic indicators of the obtained samples of the drink are given in the table.

As can be seen from the table, the optimum ratio of components is observed in examples 2, 3 and 4.

Claims (1)

Claim 0 A method for producing a beverage that involves pouring water into a feedstock, infusing it. filtering the wort, adding sugar and color to it, cooling the yeast task, fermenting the wort, separating the drink from the yeast and filtering it, characterized in that, in order to increase the stability of the drink, improve its taste and aroma and impart therapeutic and prophylactic properties, As a raw material, dried fruits are used in the amount of 2.5-7.5% by weight of water; after pouring, the mixture is boiled for 0.5-1.5 h; oregano, St. John's wort, bitter wormwood, thousand cubicards and hops, respectively, are added to amounts of 0.01-0.03, 0.025-0.075, 0.0005 0.0015, 0.015-0.045 and 0.05-0.15% by weight based on the beverage, and the infusion is carried out within 1-3 hours