SU413939A1 - METHOD OF MANUFACTURE BEVERAGE KVASS TYPE - Google Patents

Description

The invention relates to the non-alcoholic industry, in particular to methods for the production of a kvass type beverage.

A known method for the production of a kvass-type beverage involves the production of wort by fermentation with cytolytic, pectolytic and proteolytic preparations, fermentation of the resulting wort from a yeast combined ferment and lactic acid bacteria, removal of yeast, bottling, capping and aging.

By a known method, the wort is obtained from rye flour and malt, which, after enzymatic treatment, is evaporated to form a concentrate, the latter is dissolved in water before fermentation and mixed with sugar syrup.

The purpose of the proposed method is to reduce the cost and delay the process while maintaining the high taste of the resulting drink.

For this purpose, mashed potatoes prepared by a known method are fermented with a humidity of 75%. The Ictolytic preparation is added to the mashed potatoes immediately after the cytolytic preparation, and before being introduced into the puree of the proteolytic preparation, it is processed in a two-stage preparation with a and ramylolytic activity, which is divided into two unequal doses and the smaller of them, mainly 0.2 parts of its total amount, are introduced into the first stage for dextriolysis of starch, and the remaining nuyu - a second step for cleaving the dextrins to sugars, wherein the preparation after processing proteoliticheskpm wort is subjected to heat treatment to inactivate enzymes.

It is recommended that the enzyme preparation should be administered at the rate of 15-30 units. activity per 100 g of mashed potatoes and processing carried out at 35-45 ° C for 30-60 minutes

Pectolytic enzyme preparation can be administered at the rate of 15-30 units. activity per 100 g of mashed potatoes and processing is carried out at 25-35 ° C for 30-60 minutes.

It is advisable to have a drug with a and p-amylolytic activity to enter the first stage at the rate of 5 units. activity, and the second - 20 units. per 100 g of mashed potatoes, with the first stage of processing

potato puree with a and p-amylolytic activity is carried out at 60-70 ° C for 5-ilO min, and the second at 40-50 ° C for 20-30 min. In addition, the proteolytic drug

enter the rate of 15-20 units. activity on

100 g of mashed potatoes and processing is carried out at 45-55 ° C for 15-25 man.

Heat treatment to inactivate enzymes is carried out at 95-100 ° C for 1-2 minutes.

The method is as follows.

The mashed potatoes with a humidity of 75% obtained by a known method from raw potatoes with continuous stirring are subjected to stepwise fermentation in the following sequence to intensify the fermentation processes.

To destroy the cell walls, a cytolytic enzyme preparation obtained from Trichothetium Roseum, which is derived from 15-30 units, is injected into the mashed potatoes in the form of an aqueous suspension. the activity of the drug per 100 g of mashed potatoes and treated at a temperature of 35-45 ° C for 30-60 minutes.

Then, for deeper destruction of the cell walls, in particular for the breakdown of pectin, an enzyme preparation with irradiated Aspergillus Avamori, which has 15-30 units of irradiated Aspergillus, is introduced into the mashed potatoes in the form of an aqueous suspension. the activity of the drug per 100 g of mashed potatoes and treated at a temperature of 25-35 ° C for 30-60 minutes.

After the enzymatic treatment of mashed potatoes with cytolytic and pectolytic enzymes, the cell membrane is destroyed, allowing the effect on the internal contents of the cells with the corresponding enzymes.

Next, the mashed potatoes are treated with amylolytic enzymes, for example, in the form of Oryzin PC. The treatment is carried out in two stages at the beginning for dextrinolysis of starch (before the formation of low molecular weight dextrins) 0.2 parts of the total amount of the Oresin PK enzyme preparation, possessing a and p-hollolytic activity, are calculated at the rate of 5 units. activity of the preparation per 100 g of mashed potatoes and treated at a temperature of 60-70 ° C for 5-10 minutes, and then for the cleavage of the resulting dextrins to Sugars, the remaining portion of the preparation is injected into the mashed potatoes at the rate of 20 units. the activity of the drug per 100 g of mashed potatoes at a temperature of 40-50 ° C for 20-30 JHUH.

After this treatment, the protein in the mashed potatoes is destroyed by a proteolytic enzyme preparation at the rate of 15-20 units. activity per 100 g of mashed potatoes at a temperature of 45-55 C for 15-25 minutes.

Orizin PK, which has amylolytic and propeolytic activity, can also be used as a proteolytic preparation.

To inactivate the enzymes, after enzymatic treatment, the obtained puree is heat treated at a temperature of 95-100 ° C for 1-2 minutes, then it is diluted with boiled water in a ratio of 1: 3 or 1: 4, boiled for 30 minutes , make the necessary additives (color, etc.), boil again for 1 hour, then cool to 25 ° C. The resulting mash is filtered and the yeast combined starter is added and

lactic acid bacteria, respectively 2%

daily culture of the yeast Saccharomyces cerevisiae of Kiev Kvasna and

2% wiring of daily culture B. Delbriickii.

Fermentation of the wort is carried out at

temperature 26 ° C for 16 hours.

After the fermentation process is completed, the yeast is removed from the fermented wort, and the wort is poured into containers, sealed and kept at a temperature of 24-

48 hours

Subject invention

Claims (6)

1. Method of producing kvass-type beverage, involving the production of wort by fermentation | Cytos | Itic, pectolytic and trotolytic preparations, boiling and filtration, digestion of the obtained wort with a combination of yeast and lactic acid bacteria, removal of yeast, bottling, capping and aging of the finished beverage, different that, in order to reduce the cost and simplify the process while maintaining high taste of the resulting beverage, the mash is preferably fermented with a moisture content of predominantly 75%, the pectolytic preparation is added to the mashed potatoes immediately after the cytolytic, and before being introduced into the puree of the proteolytic preparation, it is treated in two stages with a preparation having a and p-amylolytic activity, which is divided into two the irregular doses and the smaller of them, mainly 0.2 parts of the total amount, are introduced into the first stage for the dextrinolytic cleavage of starch, and the rest - into volts Rui step for cleavage dextrins to sugars, while after treatment the proteolytic preparation of the wort is subjected to heat treatment for the inactivation of enzymes. 2. The method according to claim 1, characterized in that the cytolytic enzyme preparation enter the rate of 15-30 units. activity per 100 g of mashed potatoes and processing is carried out at 35-45 ° C for 30-60 minutes. 3. Method according to paragraphs. 1 and 2, characterized in that the pectolytic enzyme preparation is administered at a rate of 15-30 units. activity per 100 g of mashed potatoes and processing is carried out at 25-35 ° C for 30-60 minutes. 4. Method according to paragraphs. 1-3, characterized in that the preparation having a and p-aminolytic activity is administered in the first 5 stage at the rate of 5 units. activity, on the second - 20 units. per 100 grams of mashed potatoes. 5. Method according to paragraphs. 1-4, characterized in that the first stage of processing mashed potatoes with a preparation having a and lolytic activity is carried out at 60-70 ° C for 5-10 minutes, and the second at 40-50 ° C for 20 -30 lns 6. Method according to paragraphs. 1-5, characterized in that the proteolytic preparation is administered at the rate of 15-20 units. activity per 100 g of mashed potatoes and the treatment is carried out at 45-55 ° C for 15-25. 1. The method according to paragraphs. 1-6, characterized in that the heat treatment for inactivating farmites is carried out at 95-100 ° C for 1-2 minutes.