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RU93040025A - METHOD OF MANUFACTURING FRUIT KVASS - Google Patents

METHOD OF MANUFACTURING FRUIT KVASS

Info

Publication number
RU93040025A
RU93040025A RU93040025/13A RU93040025A RU93040025A RU 93040025 A RU93040025 A RU 93040025A RU 93040025/13 A RU93040025/13 A RU 93040025/13A RU 93040025 A RU93040025 A RU 93040025A RU 93040025 A RU93040025 A RU 93040025A
Authority
RU
Russia
Prior art keywords
ratio
production technology
yeast
kvass
value
Prior art date
Application number
RU93040025/13A
Other languages
Russian (ru)
Other versions
RU2041662C1 (en
Inventor
Г.В. Володзько
О.В. Лысикова
Г.И. Касьянов
О.И. Квасенков
Original Assignee
Научно-консультативный внедренческий центр "Консервтехпрогресс"
Filing date
Publication date
Application filed by Научно-консультативный внедренческий центр "Консервтехпрогресс" filed Critical Научно-консультативный внедренческий центр "Консервтехпрогресс"
Priority to RU93040025A priority Critical patent/RU2041662C1/en
Priority claimed from RU93040025A external-priority patent/RU2041662C1/en
Application granted granted Critical
Publication of RU2041662C1 publication Critical patent/RU2041662C1/en
Publication of RU93040025A publication Critical patent/RU93040025A/en

Links

Claims (1)

Изобретение относится к технологии производства сброженных напитков и может быть использовано в пищевой промышленности. Способ предусматривает подготовку купажа свежих или восстановленных яблочного и алычового или ткемалевого сока с сахарным сиропом при соотношении по массе сухих веществ 9:4: 20,4 с их общим содержанием 9,0 - 9,5% по массе со значением pН 4 - 5, его стерилизацию и сбраживание смесью Saccharomyces minor расы М и Lactobacillus сasei или Lactobacillus panis рас 11 и 13 в соотношении 1:1 при соотношении дрожжей и молочной палочки 1:6, отделение культуральной жидкости и ее пастеризацию. Способ позволяет упростить технологию производства фруктового кваса, повысить биологическую ценность и получить оригинальные органолептические свойства при отсутствии дрожжевого привкуса и аромата.The invention relates to the production technology of fermented beverages and can be used in the food industry. The method involves the preparation of a blend of fresh or reconstituted apple and cherry plum or tkemal juice with sugar syrup at a mass ratio of dry substances of 9: 4: 20.4 with their total content of 9.0 - 9.5% by weight with a pH value of 4 - 5, its sterilization and fermentation with a mixture of Saccharomyces minor race M and Lactobacillus casei or Lactobacillus panis races 11 and 13 in a 1: 1 ratio with a ratio of yeast and dairy stick 1: 6, separation of the culture fluid and its pasteurization. The method allows to simplify the production technology of fruit kvass, increase the biological value and get the original organoleptic properties in the absence of yeast flavor and aroma.
RU93040025A 1993-08-11 1993-08-11 Process for manufacture of fermented fruit beverage RU2041662C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU93040025A RU2041662C1 (en) 1993-08-11 1993-08-11 Process for manufacture of fermented fruit beverage

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU93040025A RU2041662C1 (en) 1993-08-11 1993-08-11 Process for manufacture of fermented fruit beverage

Related Parent Applications (1)

Application Number Title Priority Date Filing Date
RU5032746 Division

Publications (2)

Publication Number Publication Date
RU2041662C1 RU2041662C1 (en) 1995-08-20
RU93040025A true RU93040025A (en) 1996-08-20

Family

ID=20146215

Family Applications (1)

Application Number Title Priority Date Filing Date
RU93040025A RU2041662C1 (en) 1993-08-11 1993-08-11 Process for manufacture of fermented fruit beverage

Country Status (1)

Country Link
RU (1) RU2041662C1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109136020A (en) * 2018-09-29 2019-01-04 江安金兰农业科技有限公司 A kind of plum wine and its brewing method

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