RU2361911C1 - Production method of kvass - Google Patents

Abstract

FIELD: food products.

SUBSTANCE: production method of kvass comprises preparing kvass wort by adding watered clarified curd whey and sugar syrup to kvass wort concentrate, pasteurising mixture and cooling it. Kvass wort is soured with yeast starter, fermented and cooled. After cooling medium propionate bacteria concentrate in amount of 0.15-0.17% is added, fermented, blended with sugar syrup and kvass wort concentrate, bottled. Propionibacterium freudenreichii subsp. Shermanii AC-2503 propionate bacteria concentrate strain, Propionibacterium freudenreichii subsp. freudenreichii AC-2500 propionate bacteria concentrate strain or P. Shermanii freudenreichii subsp. Shermanii propionate bacteria concentrate strain are used as propionate bacteria concentrate.

EFFECT: increasing product bioavailability by increasing content level of B vitamins; improving application properties by eliminating peculiar whey flavour; prolonging storage period; increasing antimutagenic antibiotic activity of the finished product; reducing kvass wort fermenting process.

5 cl, 4 tbl, 1 dwg, 3 ex

Description

The invention relates to biotechnology and can be used in the production of probiotic soft drinks.

A known method of producing a beverage from whey (see patent RU 2105491, IPC A23C 21/02, publ. 02/27/98, bull. No. 6), providing for the introduction of granulated sugar into milk whey, pasteurization of whey, cooling, fermentation with yeast prepared from a dry bacterial preparation Bifilact-D. Perhaps the introduction of a filler, which is used as a condensed soluble chicory.

However, the disadvantages of this method are the use of yeast, which greatly complicates the process of production of the drink, low consumer properties of the drink in connection with the specific taste of whey.

A known method for the production of the drink "Primrose" (see application RU 95109199, IPC A23C 21/02, publ. 06/10/97, bull. No. 16), providing for the preparation of whey for fermentation, fermentation with starter culture prepared on pure cultures of L. Acidophilus and B Bifidum, with the addition of growth stimulants obtained by treating the sweetened whey with sodium hydroxide, followed by acidification with dialysed acid whey.

The disadvantages of this method are the use of yeast and growth stimulants, which greatly complicates and increases the cost of the beverage production process, low consumer properties of the finished product.

Closest to the technical nature of the present invention is a method for the production of Alina beverage based on whey, which involves the pasteurization of whey, aging, protein precipitation, the addition of fermented wort concentrate and sugar syrup to clarified whey, pasteurization, fermentation of the mixture with fermentation containing L. Acidophilum and yeast, fermentation, cooling and bottling (see patent RU 2112392, IPC A23C 21/08, publ. 10.06.98, bull. No. 16).

But the product obtained with this production method contains a low number of viable cells of microorganisms. Lactobacilli, which are part of the starter culture, do not have strong antimutagenic properties, do not synthesize significant amounts of B vitamins.

The inventors solved the problem of the possibility of using propionic acid bacteria, which are very useful microorganisms, in the production of kvass drinks. Propionic acid bacteria develop at a low temperature, which greatly simplifies and reduces the cost of the process for the production of kvass drink.

The technical result of the invention is to increase the biological value of the product by increasing the content of B vitamins, improving consumer properties by eliminating the specific taste of whey, lengthening the shelf life, increasing the antimutagenic and antibiotic activity of the finished product, and reducing the fermentation process of kvass wort.

The specified technical result is achieved by the fact that in the method for the production of kvass drink, which involves preparing kvass wort by adding kvass wort, clarified curd whey and sugar syrup to the concentrate, pasteurization, cooling, fermenting the mixture with yeast, fermentation, cooling and bottling according to the invention after completion the process of fermentation and cooling of the medium make a concentrate of propionic acid bacteria in an amount of 0.15-0.17%, fermented, blended with sugar syrup and concentrate m of kvass wort, while the preparation of kvass wort clarified curd whey diluted with water.

The invention provides a new approach to the production of products enriched with biologically active substances, which allows to improve the quality and consumer properties of the product, to extend shelf life.

A distinctive feature of the proposed method is a separate cultivation with yeast propionic acid bacteria, and the fermentation of propionic acid bacteria is carried out at low temperatures.

The research results showed that the partial replacement of water with curd whey in the preparation of kvass wort significantly reduced the fermentation process.

Experimental studies of the invention were carried out in the laboratory of the department "Technology of dairy products. Commodity research and examination of goods ”of the East Siberian State Technological University.

At the first stage of experimental studies, the number of viable yeast cells was determined. A kvass wort concentrate was prepared, which was diluted with diluted water, clarified with curd whey, yeast yeast was introduced.

The following samples were prepared:

Sample No. 1 - kvass wort prepared on curd whey diluted with water with a dose of 2% yeast.

Sample No. 2 - kvass wort prepared on curd whey diluted with water with a dose of 3% yeast yeast.

Sample No. 3 - kvass wort prepared on curd whey diluted with water with a dose of 4% yeast.

Sample No. 4 - kvass wort prepared on water with a dose of 2% yeast yeast.

Sample No. 5 - fermented wort prepared on water with a dose of yeast yeast 3%.

Sample No. 6 - fermented wort prepared on water with a dose of yeast 4%.

Fermentation was carried out at a temperature of 30 ° C for 6 hours. Studies were carried out according to generally accepted methods. The results are presented in table 1.

Table 1 Samples The number of yeast cells, CFU / cm ³ Sample No. 1 8 · 10 ⁸ Sample No. 2 1 · 10 ¹⁰ Sample No. 3 2 · 10 ¹⁰ Sample No. 4 7 · 10 ⁷ Sample No. 5 8 · 10 ⁹ Sample No. 6 9 · 10 ⁹

As can be seen from table 1, the yeast actively develops in kvass wort prepared using curd whey. The recommended dose of yeast yeast is 2%. The content of yeast cells at the indicated dose is sufficient for a leavened drink.

In further studies, optimal conditions for the cultivation of propionic acid bacteria in fermented kvass wort were selected. Separate cultivation of yeast and propionic acid bacteria is explained by the fact that aerobic conditions are necessary for the development of yeast, and anaerobic conditions for propionic acid bacteria. In addition, the high fungicidal properties of propionic acid bacteria can lead to inhibition of yeast microflora.

Therefore, the optimal dose of propionic acid bacteria concentrate was further selected.

The following samples were prepared:

Sample No. 1 - kvass wort prepared on curd whey diluted with water with a dose of 2% yeast yeast, propionic acid bacteria concentrate 0.05%.

Sample No. 2 - kvass wort prepared on curd whey diluted with water with a dose of 2% yeast yeast, propionic acid bacteria concentrate 0.1%.

Sample No. 3 - fermented wort prepared on curd whey diluted with water with a dose of 2% yeast yeast, propionic acid bacteria concentrate 0.15%.

Sample No. 4 - kvass wort prepared on curd whey diluted with water with a dose of 2% yeast yeast, propionic acid bacteria concentrate 0.17%.

In the obtained samples, the content of viable cells of microorganisms was determined. Studies were carried out according to generally accepted methods.

The research results are presented in table 2.

table 2 Duration of cultivation, hour The number of viable cells of propionic acid bacteria, CFU / cm ³ The dose of bacterial concentrate,% 0.05 0.1 0.15 0.17 2 2 · 10 ⁴ 8 · 10 ⁴ 1 · 10 ⁵ 4 · 10 ⁶ four 5 · 10 ⁶ 9 · 10 ⁶ 4 · 10 ⁷ 9 · 10 ⁸ 6 8 · 10 ⁷ 8 · 10 ⁷ 9 · 10 ¹¹ 1 · 10 ¹²

As can be seen from table 2, the optimal dose of the concentrate of propionic acid bacteria is 0.15% -0.17%, since at these concentrations there is a high content of viable bacteria cells, while the taste of the drink is more pronounced, characteristic of kvass. At a lower concentration of propionic acid bacteria, a strong yeast taste is felt.

Then studied the shelf life of the leavened drink. The research results showed that within 8 days of storage of kvass drink, a slight change in the content of viable cells of propionic acid bacteria, organoleptic indicators such as color, appearance, taste, aroma, sharpness occurs. After 8 days, the content of propionic acid bacteria cells decreases by 2 orders of magnitude, a decrease in sharpness and an increase in the acidity of the product are observed.

Thus, the optimal shelf life of the finished product is 8 days. The shelf life of kvass drink significantly exceeds the shelf life of kvass, which is 2 days. Propionic acid produced by propionic acid bacteria, being a natural preservative, contributes to a significant increase in the shelf life of the finished product. In addition, propionic acid bacteria are able to synthesize large amounts of B vitamins, in particular B ₁₂ , which increases the biological value of the product.

Bacteria as sources of antimutagens are of undoubted interest as preventive food additives for the activation of natural repair systems and for the creation of a new type of medicine with antimutagenic properties.

Therefore, in further studies, the antimutagenic activity of the leavened drink was studied.

The research results are presented in table 3.

Table 3 Antimutagenic activity of kvass drink Samples Cultivation time, hour The average number of revertants per cup Inhibition% Curd Whey 48 948 4.8 Leavened drink 48 86 54.5

As a result of experimental studies, it was found that the kvass drink obtained by the present method has a pronounced antimutagenic effect on mutagenesis induced by 4-nitroquinoline-N-oxide, compared with curd whey. After biological treatment of curd whey with propionic acid bacteria, antimutagenic activity increased 11 times. This is because propionic acid bacteria synthesize significant amounts of antioxidant enzymes: superoxide dismutase, peroxidase and catalase. The simultaneous presence of these enzymes allows the cell to remove superoxide and peroxide radicals formed in oxidative reactions.

The process of culturing propionic acid bacteria is a complex chain of chemical and enzymatic transformations, consisting of fermentation of carbohydrates with the formation of organic acids, enzymes, vitamins, aromatic compounds and antibiotic substances, which play an important role in assessing the probiotic properties of the product.

The results of the study of the antibiotic activity of kvass drink are presented in the drawing.

Antibiotic activity was studied by agar diffusion. As follows from the graph, in the process of fermentation of kvass must produce antibiotic substances that inhibit the growth of test cultures. This is because propionic acid bacteria produce a number of protein bacteriocins that inhibit the growth of many gram-positive and gram-negative bacteria. Thus, the introduction of a concentrate of propionic acid bacteria in fermented kvass wort contributes to an increase in the antibiotic activity of the finished product.

Table 4 presents the qualitative characteristics of the product.

Table 4 Qualitative characteristic of kvass drink Indicators Characteristics Organoleptic Color Brown Taste Refreshing, sweet and sour Scent Peculiar to rye bread Appearance Transparent, slight sediment allowed to settle Sharpness Profuse discharge of vesicles, slight tingling on the tongue, prolonged release of CO ₂ Physicochemical Mass fraction of solids,%, not less 11.5 The acidity of a cm ³ solution of sodium hydroxide concentration of 1.0 mol / DM ³ per 100 cm ³ 6.8-7.0 Mass fraction of alcohol,% 0.4-0.6 Microbiological The number of cells of propionic acid bacteria, coe in 1 cm, not less 10 ⁸ BGKP (coliforms) in 1 cm ³ product are absent Pathogens, including salmonella, in 25 cm ^{3 of} product are absent

From the foregoing, it follows that the use in the claimed method of diluted curd whey can accelerate the fermentation process up to 6 hours. In addition, the use of a concentrate of propionic acid bacteria and their separate cultivation with yeast promotes the formation of biologically active substances, eliminates the specific smell and taste of whey, and lengthens the shelf life of the drink.

Thus, in the course of experimental studies it was proved that it is the claimed combination of distinctive features of the invention that ensures the achievement of the above technical result.

In the inventive method, a concentrate of propionic acid bacteria is used, manufactured according to TU 9229-005-02069473-2005. The concentrate is prepared as follows. Nutrients are introduced into clarified curd whey, sterilized at a temperature of 121 ± 1 ° С for 30 ± 1 minutes, cooled to Т = 30 ± 1 ° С, 5% propionic acid bacteria are added to the starter culture, fermented for (24 ± 2) hours with double neutralization, serum is separated to obtain a bacterial suspension of cells, which is cooled to a temperature of (4 ± 2) ° C and poured into vials.

The method is illustrated by the following examples of specific performance.

Example 1

Curd whey is heated to a temperature of 95 ° C, maintained for a more complete release of proteins for 60 minutes, clarified by filtration. Kvass wort is prepared by adding clarified curd whey diluted with water in a 1: 1 ratio to the kvass wort concentrate.

Sugar syrup is added to the prepared kvass wort, pasteurized at a temperature of 75 ° C for 35 minutes, then cooled to a temperature of 30 ° C. 2% yeast yeast is added to the kvass wort, fermentation is carried out at a temperature of 30 ° C for 6 hours. After the fermentation process is completed, the medium is cooled to a temperature of 2 ° C, 0.15% propionic acid bacteria concentrate, strain Propionibacterium freudenreichii subsp. Shermanii AC - 2503, fermented at the indicated temperature for 6 hours, remove the yeast precipitate, blend with the remaining sugar syrup, kvass must concentrate, mix, pour into bottles, stick a label, store at T = (4 ± 2) ° С to 8 days.

Example 2

Curd whey is heated to a temperature of 90 ° C, maintained for a more complete release of proteins for 60 minutes, clarified by filtration. Kvass wort is prepared by adding clarified curd whey diluted with water in a 1: 1 ratio to the kvass wort concentrate.

Sugar syrup is added to the prepared kvass wort, pasteurized at a temperature of 78 ° C for 33 minutes, then cooled to a temperature of 29 ° C. 2% yeast yeast is added to the kvass wort, fermentation is carried out at a temperature of 29 ° C for 6 hours. After the fermentation process is completed, the medium is cooled to 4 ° C, 0.16% propionic acid bacteria concentrate, strain Propionibacterium freudenreichii subsp. freudenreichii AC - 2500, fermented at the indicated temperature for 6 hours, remove the yeast precipitate, blend with the remaining sugar syrup, kvass wort concentrate, mix, pour into bottles, stick a label, store at Т = (4 ± 2) ° С to 8 days.

Example 3

Curd whey is heated to a temperature of 97 ° C, maintained for a more complete release of proteins for 60 minutes, clarified by filtration. Kvass wort is prepared by adding clarified curd whey diluted with water in a 1: 1 ratio to the kvass wort concentrate.

Sugar syrup is added to the prepared kvass wort, pasteurized at a temperature of 80 ° C for 34 minutes, then cooled to a temperature of 31 ° C. 2% yeast yeast is introduced into the kvass wort, fermentation is carried out at a temperature of 31 ° C for 6 hours. After the fermentation process is completed, the medium is cooled to a temperature of 6 ° C, 0.17% propionic acid bacteria concentrate, strain P. Shermanii freudenreichii subsp . Shermanii is fermented at the indicated temperature for 6 hours, the yeast precipitate is removed, blended with the remaining amount of sugar syrup, kvass wort concentrate, mixed, bottled, glued on the label, stored at T = (4 ± 2) ° С for up to 8 days.

Claims (5)

1. A method for the production of kvass drink, which involves preparing kvass wort by adding clarified curd whey and sugar syrup to the kvass wort concentrate, pasteurizing the mixture, cooling, fermenting with yeast yeast, fermentation, cooling and bottling, characterized in that after the process of fermentation and cooling of the medium make a concentrate of propionic acid bacteria in an amount of 0.15-0.17%, fermented, blended with sugar syrup and kvass wort concentrate, while preparing kvass with Usla clarified curd whey is diluted with water. 2. The method according to claim 1, characterized in that they use a concentrate of propionic acid bacteria strain Propionibacterium freudenreichii subsp. Shermanii AC-2503. 3. The method according to claim 1, characterized in that they use a concentrate of propionic acid bacteria strain Propionibacterium freudenreichii subsp. freudenreichii AC-2500. 4. The method according to claim 1, characterized in that they use a concentrate of propionic acid bacteria strain P. Shermami freudenreichii subsp. Shermanii. 5. The method according to claim 1, characterized in that the yeast yeast is taken in an amount of 2%.