LV13893B - Production technique of kvass or other fermented beverage - Google Patents

Abstract

The invention refers to food industry, particularly to the techniques for production of kvass or other fermented beverages. The aim of the invention is to work out universal techniques for production of kvass or fermented beverages, which will ensure wholesome use of crops, reduction in energy consumption, generating a beverage of improved taste and high storage stability. The objective is attained by preparing barley malt wort and using the fermenting sedimentary brewer's yeast for wort fermentation, but using for blending of a finished beverage the chicory and sugar syrups comprised of below mentioned components, calculating per 800 dl of a finished product: Barley malt wort 700 (dl); Lactic acid 6 until 8 (l); Sugar syrup 400 until 700 (l); Carbon dioxide 4 until 5.2 (kg); Chicory 10 until 25 (kg); Fermenting sedimentary brewer's yeast 50 until 90 (l). And flow pasteurization is carried out only once, pasteurizing already finished beverage.

Description

METHOD FOR THE MANUFACTURE OF KVASS OR LEAVED DRINK

The invention relates to the food industry, in particular to the production of kvass or other fermented beverages.

Techniques for making a kvass or fermented beverage are known, including pasteurization of a mixture of a kvass concentrate or a cereal malt extract and water, the addition, fermentation, cooling, pH adjustment, settling and filtration of the finished beverage, blending with sweeteners and sweeteners. , spilling and re-pasteurisation [1-6]. The disadvantage of these techniques is the high energy consumption of the beverage production, since the product has to be cooled after fermentation, and the pasteurization process is twice. The use of kvass concentrate or bread yeast in the preparation of a fermented beverage depends on the quality of the raw materials for the taste of the finished beverage. In addition, the finished product, which is manufactured according to known techniques, has low stability.

The object of the invention is to develop a universal method for the production of a kvass or fermented beverage, which ensures the wholesome use of cereals, reduction of energy consumption, obtaining a beverage with improved taste and high storage stability.

The objective is achieved by the preparation of barley malt must and must using fermentation brewer's yeast and chicory and sugar syrup for the preparation of a blend of 800 liters of the finished product:

Barley must 700 dal;

Lactic acid 6-8 (1);

Sugar syrup 400-700 (1);

Carbon dioxide 4-5.2 (kg);

Chicory 10-25 (kg);

Bottom fermentation brewer's yeast 50-90 (1), with pasteurisation flowing only once, pasteurizing the finished beverage.

The method is implemented as follows.

According to a known technology, barley malt mixed with water and aged at various temperatures from 35 ° C to 78 ° C, which helps to activate the enzymes contained in the malt during cooking and fermentation, produces barley must with a dry matter content of 5-9%. The wort is then fed into cylindrical conical tanks, where it is fermented with lower fermentation yeasts at 5 ° C to 9 ° C for 6-15 hours to give a low-alcohol (0.5%) fermented beverage. The amount of lower fermentation yeasts is in the range of 3 to 12 µm cells / ml. The duration of the fermentation depends on the percentage by weight of the dry matter of the barley must. If fermentation is interrupted too early, the finished product will not achieve its taste properties and the yeast will not be segmented, thus making the separation process more difficult, which will reduce the stability of the product. If the product is fermented for more than 15 hours, the alcohol content of the finished product will increase, which is not allowed in kvass. As a result of fermentation, the proportion of dry matter in the must decreases, but the acidity is controlled, which is controlled by measuring pH values between 4.5 and 4.7. Usually, according to known technologies, kvass is prepared by fermentation with bread yeast or special kvass yeast at high temperatures of 25-30 ^° C, consuming large amounts of electricity. Following the claimed method, after fermentation, the finished product is cooled from 4 ° C to 0 ° C. During this process, the product is clarified, during which time the product is settled and the remaining yeast cells are controlled per ml. The product is then separated. In this process, yeast cells and proteins are separated from the product. The peeled product is a clear liquid, free of opalescence, sediment and extraneous matter. The product is then fed to a blend, where sugar syrup, lactic acid and chicory are added to the product for flavor and color. The product is then placed in a container for the finished product, carbonated with carbon dioxide, pasteurized and poured. In the case of a kvass or a fermented beverage, pasteurisation is carried out by the application process at a temperature of 72 ° C and only once by pasteurization of the finished beverage. Produce kvass of the following components per 800 parts of the finished product:

Barley must 700 dal;

Lactic acid 6-8 (1);

Sugar syrup 400-700 (1);

Carbon dioxide 4-5.2 (kg)

Chicory 10-25 (kg);

Lower fermentation brewer's yeast 50-90 (1).

Developing a versatile production method for a kvass or fermented beverage ensures the wholesome use of cereals and the reduction of energy consumption. Kvass, made according to the production method applied, is a brown color with a good sweet and sour taste and a very pleasant aroma. The resulting kvass also has very high storage stability.

The process of producing a kvass or a fermented beverage can be commercialized in breweries of various capacities. Kvass was prepared by SIA PIEBALGAS ALUS according to the applied method.

References:

1. Patents RU 2333947, C2, C12G3 / 02, 2008.

2. Patents RU 2253670, Cl, C12G3 / 02,2005.

3. Patents RU 2261897, Cl, C12G3 / 02,2005.

4. Patents RU 2269569, Cl, C12G3 / 02, 2004.

5. Родольф В.В. и др. Mастера производства безалкогольных напитков. В.О. Агропромиздат, 1988, с. 96.

6. Ермолаева Г.А. и др. Технология и оборудование производства пива и безалкогольных напитков. Moskva, 2000, с. 316-324.

Claims (1)

A process for making a must or a fermented beverage which involves the preparation of must from malted barley, boiling, cooling and clarifying the must, adding yeast and fermenting the must, separating the fermented must, blending, carbonizing, pouring and pasteurizing the finished drink low-fermenting brewer's yeast, but the chicory and sugar syrup are used to blend the finished beverage in the following ingredients per 800 liters of the finished product: Barley must Lactic acid Sugar syrup Carbon dioxide Chicory Bottom fermentation brewer's yeast 700 songs; 6-8 (1); 400-700 (1); 4-5.2 (kg); 10-25 (kg); 50-90 (1), whereas pasteurization is carried out only once, pasteurizing the finished beverage.