RU2545396C1 - Kvass preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages primary and fine water purification, softening and quartz treatment, wort production by way of mixing of 15 kg of rye malt, 8 kg of rye flour, 6 kg of barley malt, 1000 l of water, 25 kg of sugar and 40 kg of kvass malt concentrate, produced malt cooking in various temperature modes: heating to a temperature equal to 42-43°C, heating interruption for 15 minutes, then heating to a temperature equal to 62°C, heating interruption for 15 minutes and heating to a temperature equal to 83-85°C, heating interruption for 30 minutes, addition of 1000 l of water and wort cooling to 32°C, produced wort pumping into the fermentation tank and addition of 150 g of bakery yeast and 6 ml of 40% lactic acid, basic fermentation performance during 48 hours, the fermented mixture pumping into another tank, cooling to 8-12°C and maintenance during 10-12 hours for clearing of kvass, settled and cleared kvass removal into the blend tank, addition of sugar syrup and kvass dispensing into a sealed vessel.

EFFECT: method ensures enhanced stability kvass production.

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Description

The invention relates to the beer and soft drinks industry.

A known method of producing kvass, which involves the preparation of wort by diluting the kvass wort concentrate (KKS) with water, fermenting it with baking yeast, cooling it, separating the wort from yeast, blending the fermented wort with sugar in the form of sugar syrup and pouring the wort 2.6 wt. % Fermentation of kvass wort is carried out by combined fermentation of lactic acid bacteria. Streptococcus diacetilactis strain dz and yeast race Μ in an amount of 2-4% by volume of kvass wort. Lactic acid bacteria are propagated from a test tube, where they are stored on malt wort with grains, by reseeding in several stages with a gradual increase in the volume of kvass wort with a concentration of 8 wtD from the volume of the production apparatus. Moreover, in the last two stages, reproduction lasts 24-26 hours and the acidity of the wort is 6.8-7.0 ml 1 N. alkali solution per 100 ml of wiring. Fermentation of the main kvass wort with a combined sourdough is carried out for 15-17 hours, after which the fermented wort is cooled to 6 ° C, separated from yeast, blended with sugar in the form of sugar syrup to a concentration of finished kvass of 5.6 wtD and served for bottling (RU patent No. 1778175, IPC S12G 3/00, publ. 30.11.1992)

The disadvantage of this method is the high fermentability of wort carbohydrates by yeast, as a result of which a lot of alcohol accumulates in the wort, which impairs the quality of kvass.

A known method of preparing bread kvass is that they prepare kvass wort by mixing rye crackers, barley flour from barley malt or from non-sprouted grains of barley, oat flour from non-sprouted grains of oats with hot water, aging, separating the precipitate, adding sugar, raisins and yeast Wort mass and fermentation. Moreover, the yeast mass is prepared by mixing the yeast with a portion of kvass wort, adding lactic acid to a pH of 2.5-3.1 and holding the yeast suspension. Then sugar syrup with a solids content of 13-17 wt.% And rye flour is added to the latter (patent RU No. 2233869, IPC С12G 3/02, publ. 07.27.2003).

The disadvantage of this method is that the product obtained by this technology does not have high resistance.

The closest analogue is a method of producing kvass or a fermentation drink from grain raw materials, which involves adding kvass wort concentrate or other carbohydrate component to the malt wort, introducing baker's yeast into the wort, fermenting it, diluting it with water, cooling, removing from the sediment, blending with aromatic part and sweetener and bottling kvass or drink, characterized in that the malt is subjected to fermentation with a mass fraction of solids of 10-12% and a pH of 5.6 for 2 days until visible extract at the end of fermentation 4.0-4.5%, after which the malt wort is diluted with water, add kvass wort concentrate or other carbohydrate component and ferment the mixture for 1 day, and before filling the kvass or drink is kept for 6 -8 hours for stabilization in hermetically sealed containers, while a sweetener is used as a sweetener during blending (patent RU No. 2081622, IPC A23L 2/38, publ. 06/20/1995).

The disadvantage of this method is that the durability of the finished product is low.

The objective is to improve the quality of the product.

The technical result of the proposed method is to obtain kvass from grain raw materials with high resistance.

The specified result is provided in a method of producing kvass, characterized in that the water is subjected to coarse and fine purification, softening and quartzization, wort is obtained by mixing 15 kg of rye malt, 8 kg of rye flour, 6 kg of barley malt, 1000 l of water, 25 kg of sugar and 40 kg of kvass wort concentrate, the resulting wort is boiled at different temperature conditions: first, heat to a temperature of 42-43 ° C, stop heating for 15 minutes, then heat to a temperature of 62 ° C, stop heating for 15 minutes and heat to 83-85 ° C stop heating for 30 minutes after which another 1000 L of water is added and the wort is cooled to 32 ° C, the resulting wort is pumped into a fermentation tank and 150 g of baker's yeast and 6 ml of 40% lactic acid are added, the main fermentation is carried out for 48 hours, the fermented mixture is transferred to another tank, cooled to 8-12 ° C and kept for 10-12 hours, thereby clarifying the kvass, separated and clarified kvass removed in a blend tank, add sugar syrup and poured into an airtight container. Coarse and fine cleaning, softening and quartzization of water is carried out using known devices:

An automatic system of iron removal and removal of mechanical impurities helps to soften water - removes ferric iron and mechanical impurities from water, precipitating them on the surface of the filter charge. The control element of the system at the end of the specified period or resource is automatically switched on for washing at the set time (usually at night), washing off the accumulated impurities into the sewer. No filter load replacement is required (http://katalog.vodcenter.ru/fk_6.html)

The water softener is designed to remove hardness salts from the water (water softener) using the ion exchange method, the essence of which is to remove salts from the water by passing it through a special filtering medium and then, during washing (regeneration), these contaminants are discharged into the drainage. To restore the ability of the water softener to capture hardness salts, sodium chloride solution (NaCl) (.

Automatic absorption system will improve the taste, color, smell of water, ensure the removal of chlorine. The control element of the system after passing through it a set amount of water automatically turns on the regeneration mode at the set time (http://katalog.vodcenter.ru/fc_5.html).

The fine and coarse mechanical cleaning filter is carried out by main-type filters for coarse and fine water purification, removes mechanical impurities of more than 10 microns from the water, depositing them on the surface of a replaceable cartridge (http://kfcentr.ru/equipment/cartridge-filters/).

An ultraviolet sterilizer with a voltage stabilizer protects the water from bacteriological contamination. High-energy ultraviolet radiation, located in the range of 100-400 nm, violates the structure of bacterial cells, which leads to their death. In addition to direct bactericidal action, ultraviolet radiation generates free radicals and ozone molecules in the water, which have a high oxidizing ability, which also contributes to the destruction of microbes and bacteria (http://kfcentr.ru/equipment/water-clean/).

The equipment removes mechanical impurities and ferric iron from water, improves the organoleptic properties of water, and also provides disinfection of water. Flushing water from the water treatment system complies with sanitary rules and norms, laboratory test report No. 1036 of 04/18/2014 is attached.

Thus, the ingress of mechanical impurities, harmful and pathogenic microorganisms is excluded, which increases the resistance of kvass.

Another factor that increases durability is the use of sealed containers, without access to ambient air, which preserves the product.

Examples of the method

Example 1 - the water is subjected to coarse and fine purification, softening and quartzization, a wort is obtained by mixing 15 kg of rye malt, 8 kg of rye flour, 6 kg of barley malt, 1000 l of water, 25 kg of sugar and 40 kg of kvass wort concentrate, first heated to a temperature 42 ° C, heating is set for 15 minutes and heated to 62 ° C, heating is stopped for 15 minutes and heated to 83 ° C, heating is stopped for 30 minutes, then 1000 l more water is added and the wort is cooled to 32 ° C, the wort is pumped into a fermentation tank and 150 g of baker's yeast and 6 m are added 40% lactic acid, carry out the main fermentation for 48 hours, the fermented mixture is pumped into another tank, cooled to 8 ° C and kept for 10 hours, thereby clarifying the kvass, the settled and clarified kvass are removed into the blending tank, sugar syrup is added and poured into airtight containers.

Example 2 - the water is subjected to coarse and fine purification, softening and quartzization, the wort is obtained by mixing 15 kg of rye malt, 8 kg of rye flour, 6 kg of barley malt, 1000 l of water, 25 kg of sugar and 40 kg of kvass wort concentrate, first heated to a temperature 42.5 ° C, set heating for 15 min and heat to 62 ° C, stop heating for 15 min and heat to 84 ° C, stop heating for 30 min, then add another 1000 L of water and cool the wort to 32 ° C, the resulting wort is pumped into a fermentation tank and 150 g of baker's yeast and 6 are added ml of 40% lactic acid, carry out the main fermentation for 48 hours, the fermented mixture is pumped into another tank, cooled to 8 ° C and kept for 11 hours, thereby clarifying the kvass, the settled and clarified kvass are removed into the blending tank, sugar syrup is added and poured into airtight containers.

Example 3 - the water is subjected to coarse and fine purification, softening and quartzization, the wort is obtained by mixing 15 kg of rye malt, 8 kg of rye flour, 6 kg of barley malt, 1000 l of water, 25 kg of sugar and 40 kg of kvass wort concentrate, first heated to a temperature 43 ° C heat is set for 15 min and heated to a temperature of 62 ° C, stop heating for 15 min and heated to 85 ° C, stop heating for 30 min, then add another 1000 l of water and cool the wort to 32 ° C, the resulting wort is pumped into fermentation tank and add 150 g of baker's yeast and 6 ml of 40% lactic acid, carry out the main fermentation for 48 hours, pump the fermented mixture into another tank, cool to 8 ° C and hold for 12 hours, thereby clarifying the kvass that has been left standing and clarified kvass is removed into the blending tank, add sa ary syrup and poured in a sealed container.

The increased resistance of kvass is caused by the fact that during the production process only natural raw materials are used that meet modern standards, which during the production process is heated at 83-85 ° C (pasteurization). Also, resistance is enhanced by the use of water purified by various methods.

A comparative analysis of the production method of the inventive kvass and kvass cooked in accordance with GOST Ρ 53094-2008 is given in the table

Claims (1)

A method of producing kvass, characterized in that the water is subjected to coarse and fine purification, softening and quartzization, a wort is obtained by mixing 15 kg of rye malt, 8 kg of rye flour, 6 kg of barley malt, 1000 l of water, 25 kg of sugar and 40 kg of kvass wort concentrate , the resulting wort is cooked in different temperature conditions: first, heat to a temperature of 42-43 ° C, stop heating for 15 minutes, then heat to a temperature of 62 ° C, stop heating for 15 minutes and heat to 83-85 ° C, stop heating at 30 min, after which another 1000 l of water and cooling are added give the wort up to 32 ° C, the resulting wort is pumped into a fermentation tank and 150 g of baker's yeast and 6 ml of 40% lactic acid are added, the main fermentation is carried out for 48 hours, the fermented mixture is pumped to another tank, cooled to 8-12 ° C and maintained for 10-12 hours, thereby clarifying the kvass, the settled and clarified kvass removed in a blending tank, add sugar syrup and poured into an airtight container.