UA147854U - METHOD OF PRODUCTION OF FRUIT KVAS - Google Patents

Abstract

The method of production of fruit kvass includes the preparation of yeast wort, fermentation with a combination of microorganisms containing yeast and lactobacilli, separation of liquid and solid phases, pasteurization of the liquid phase. As a raw material for yeast wort, apple extract obtained by extracting extractives from crushed apple fruits with water with a hardness of 0.5-1.0 g-eq / l at a temperature of 90-95 ° C to a dry matter content of 5-8%; with the addition to the fermented clarified wort of lemon juice in the amount of 0.5-1.5%.

Description

The utility model belongs to the production technology of non-alcoholic fermentation drinks, namely fruit kvass, and can be used in the non-alcoholic food industry.

There is a known method of obtaining fruit kvass, which involves mixing concentrated juice with sugar syrup and a growth activator at a mixture pH of 4.5, sterilization of the mixture, fermentation with a combination of microorganisms containing yeast and lactobacilli, separation of the culture liquid and its pasteurization (US patent No. 4579739, 02.03.1986 ).

The disadvantages of the known method are the use of additional substances as activators of the growth of microorganisms, additional operations for the preparation of suspensions of microorganisms, the lack of high-quality preparation of raw materials, which leads to a decrease in the quality of kvass and its stability.

The closest analogue of the useful model is the method of obtaining fruit kvass, which includes mixing apple juice with sugar syrup, sterilization of the mixture, fermentation with a combination of microorganisms containing yeast and lactobacilli, separation of the culture liquid and its pasteurization (RF patent No. 2067113 "Method of obtaining fruit kvass" , published on September 27, 1996).

The disadvantage of the closest analogue is the limitation of the raw material base, the low biologically active value of the product.

The basis of a useful model is the task of obtaining fruit kvass, in which by introducing additional operations of raw material preparation and technological process, which ensures high quality indicators and biologically active value of the product.

The task is solved by the fact that in the method of production of fruit kvass, which includes preparation of kvass wort, fermentation with a combination of microorganisms containing yeast and lactobacilli, separation of liquid and solid phases, pasteurization of the liquid phase, according to a useful model, extract is used as a raw material for kvass wort apples, obtained by extracting extractive substances from crushed apple fruits with water with a hardness of 0.5-1.0 g-eq/l at a temperature of 90-957C to a dry matter content of 5-890; with the addition of 0.5-1.5 lemon juice to the fermented clarified wort 9.

The introduction of additional operations for the preparation of materials used in production and the correct selection of raw materials, namely the use of softened water with a hardness of 0.5-1.0 g-eq/l

Zo allows extractive substances to be maximally extracted from crushed apple fruits at a temperature of 90-95 "С. Under such extraction conditions, a high yield of sugars, organic acids, phenolic compounds, pectin substances, which influence the taste properties of kvass, is observed, and also ensures a reduction of contaminating microflora, which provides a directed fermentation process.

Adding lemon juice to kvass in the amount of 0.5-1.5 96 improves the organoleptic indicators of kvass, increases its biologically active value, stabilizes the acidity index, which ensures long-term storage of the drink.

The method of production of fruit kvass is carried out as follows:

Crushed apple fruits are poured with softened water with a hardness of 0.5-1.0 g-eq/l to extract extractive substances (sugars, organic acids, pectins, polyphenolic compounds, etc.) and extraction is carried out at a temperature of 92-95" to dry matter content of 5-8 905, then fermented wort is prepared from the obtained extract and sugar with a dry matter content of 10-12 95, and then fermented with a combination of microorganisms containing yeast and lactobacilli. From the fermented mass, spent yeast, solid and suspended particles are separated in field of centrifugal forces or filtering and pasteurized, after which lemon juice is added in the amount of 0.5-1.5 95.

Example 1

Crushed apple fruits are poured with softened water with a hardness of 0.4 g-equiv/l to extract extractive substances (sugars, organic acids, pectins, polyphenolic compounds, etc.) and extraction is carried out at a temperature of 90"C to a dry matter content of 5, 5 95, then fermented wort is prepared from the obtained extract and sugar with a dry matter content of 10 95, and then fermented with a combination of microorganisms containing yeast and lactobacilli. The spent yeast, solid and suspended particles are separated from the fermented mass and pasteurized, after which lemon juice is added in the amount of 0.4 95. The obtained kvass has a sour, watery, pronounced aroma of a fermented drink with an apple and lemon tone, contains biologically active extractive substances of apples and lemon juice.

Other examples of the implementation of the method are given in the Table.

Conclusions. As can be seen from the given data (Table), examples of Mo 2, 3, 4 are the optimal parameters for the processes of obtaining fruit kvass.

The technical result consists in obtaining fruit kvass, in which high quality indicators and biologically active value of the product are ensured through the introduction of additional operations of raw material preparation and technological process.

The table is SR | quantity | Acidity p/p blue She Mahon conc. Conclusions ' ' ' 1 mol/dm?

The taste is sour, watery, pronounced aroma 1 0.4 5.5 0.4 1.5 of a fermented drink with an apple and lemon tone

Pleasant sour-sweet taste, aroma 2 92 0.5 1.7 of a fermented drink with an apple and lemon tone

The taste is pleasant sour-sweet, aroma

From 94 0.7 7.5 22 fermented drink with an apple and lemon tone.

The taste is pleasant, refreshing, sweet and sour,

А 95 7 15 24 harmonious, the aroma of a fermented drink with an apple and lemon tone

The taste is sour, watery, the aroma of 97 14 6.5 17 fermented drink with apple and lemon tones. There is a yeasty taste and smell

Claims (1)

USEFUL MODEL FORMULA The method of producing fruit kvass, which includes preparation of kvass wort, fermentation with a combination of microorganisms containing yeast and lactobacilli, separation of liquid and solid phases, pasteurization of the liquid phase, which differs in that apple extract obtained by extraction of extractive substances from crushed apple fruits with water with a hardness of 0.5-1.0 g-eq/l at a temperature of 90-95 "С to a dry matter content of 5-8 95; with the addition of lemon juice in the amount of 0, 5-1.5 Fo. 000000 Computer keyboard. Matselo 00000000 SE "Ukrainian Institute of Intellectual Property", str. Glazunova, 1, m. Kyiv - 42, 01601