RU2269569C1 - Method for kvass production - Google Patents

Abstract

FIELD: food processing industry, in particular fermented beverage production.

SUBSTANCE: claimed method includes kvass mash fermentation with combines ferment obtained from preliminary prepared starter of rejuvenated bakery pressed yeast and lactic acid bacteria. As said bacteria L.delbrukii-76 strain is used. Strain is cultivated in last three steps by fermentation of saccharified sour from mixture of cut-straight flour and water up to finished acidity corresponding to 16-20 cm³ of 1 M/dm³ sodium hydroxide solution in 100 cm³ of sour.

EFFECT: new kvass beverage with apple taste.

3 ex

Description

The claimed invention relates to the food industry, in particular to methods for the preparation of fermented beverages.

A known method of producing kvass, which involves the preparation of wort by diluting the kvass wort concentrate with water, fermenting it with baker's yeast, cooling it, separating the wort from yeast, blending the fermented wort with sugar in the form of sugar syrup and bottling (P.M. Maltsev, MB Zazirnaya. Non-alcoholic technology. and low alcohol drinks, M .: Food industry, 1970, S. 326-328).

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

Another analogue of the proposed technical solution is a method for the production of kvass, including the preparation of kvass wort with a solids content of 4.0 wt.% By diluting the kvass wort concentrate with water, mixing the obtained wort with sugar syrup / total solids content of 7.8 wt.% /, the introduction of baking yeast in the form of wiring obtained by mixing pressed baking yeast with drinking water in a ratio of 2: 1 and adding lactic acid, fermenting the wort at a temperature of 29 ° C to the bottom reduction of the mass fraction of solids in the wort by 1.8 wt.%, cooling the fermented wort / young kvass / to 2 ° C, holding at this temperature until the yeast settles, removing from the precipitate and blending according to the recipe / add sugar syrup, citric acid , table salt and other necessary components, respectively, the formulation / patent of the Russian Federation No. 2093552, M.cl. C 12 G 3/02, example 1, 1997 /.

However, this method provides for the use of only one type of fermenting microorganisms.

There is also known a method for the production of kvass, including the preparation of kvass wort, introducing baker's yeast in combination with lactic acid bacteria as fermenting microorganisms, fermenting it, clarifying the fermented wort by cooling it, removing from the precipitate formed, introducing a clarifier into it (Irish moss), holding it with cooling for 36 hours and filtering on a kieselguhr filter (RF patent 2172774, M.cl. C 12 G 3/02, example 3, 2001).

The disadvantage of this method is the duration of the process, due to the duration of the wiring of lactic acid bacteria and the use of clarifier.

The closest analogue of the invention according to the technical essence and the achieved result is a method of producing kvass, which involves the preparation of kvass wort by diluting with water a kvass wort concentrate with a solids content of 70 wt.% To a concentration of 1.4 wt.% Dry substances, adding sugar in the form of sugar syrup with a concentration of 60-65 wt.% solids to a total wort concentration of 2.6 wt.%, multiplication of lactic acid bacteria Streptococcus diacetilactis strain d ₂ in several stages to obtain a layout of sour wort with sour 7.0 ml 1N alkali solution per 100 ml of wiring / 7.0 cm ³ solution of sodium hydroxide with a concentration of 1 mol / dm ³ per 100 cm ³ wiring /, preparation in several stages of pure culture of yeast of race M, preparation of a combination of yeast and lactic acid bacteria in fermented wort with a concentration of 8 wt.% Solids with a ratio of lactic acid bacteria and yeast 20: 1, keeping the sourdough for 6 hours, introducing it into the kvass wort in an amount of 4% by volume of kvass wort, fermenting it at a temperature of 30 ° C for 17 h to reduce concentration wort to 1 wt.%, cooling the fermented wort to 6 ° C, the separation of yeast and lactic acid bacteria, blending with sugar as a sugar syrup to produce a standard concentration of 5.6 wt.%. The total preparation time of lactic acid bacteria and yeast wiring at the last three stages is 56 and 42 h / a.c. USSR No. 1778175, M.cl. C 12 G 3/02, example 3, 1992 /.

The resulting drink meets the quality requirements of the standard in all quality indicators, and the disadvantage of the method is the high complexity and duration of the kvass production process due to the long, laborious and requiring asseptic stages of the preparation of the combined starter culture, consisting in separate breeding of a pure culture of yeast and lactic acid bacteria, mixing these wiring in certain volumes and fermentation of the obtained sourdough before serving.

The task to which the invention is directed is to reduce the complexity and duration of the process of production of kvass by reducing the time to prepare the components of the combined sourdough and separate making them in kvass wort. Another type of technical result, the achievement of which the invention can provide in comparison with the closest analogue, is to give the taste of apple kvass a shade.

To achieve the specified technical result, the proposed method for the production of kvass involves the preparation of kvass wort by diluting with water a kvass wort concentrate, preparation of baked pressed yeast in the form of a layout of rejuvenated yeast, propagation of the strain L.delbruckii-76, while in the last three stages before fermentation of the kvass wort with fermentation it is carried out by fermentation of saccharified tea leaves from a mixture of second-grade wheat flour and water to a final acidity 16-20 cm ^{3 of a} solution of sodium hydroxide with a concentration of 1 mol / dm ³ per 100 cm ^{3 of} infusion, fermentation of kvass wort with a combination of starter cultures, cooling the wort, removing from the precipitate and blending the fermented wort with sugar syrup.

Distinguishing from the prototype (the closest analogue), the essential features of the claimed invention are the use of rejuvenated pressed baker's yeast and strain L. delbruckii-76 as a combined starter, propagated on saccharified tea brew based on second-grade wheat flour to a final acidity of 16-20 cm ^{3 of} solution sodium hydroxide concentration of 1 mol / DM ³ per 100 cm ³ welding.

When fermenting the saccharified infusion to an acidity of less than 16 cm ³ of sodium hydroxide solution with a concentration of 1 mol / dm ³ per 100 cm ^{3 of} infusion to achieve sufficient acidity of kvass, the wort fermentation time increases, while the concentration of solids in kvass decreases below normal and an increased amount of alcohol accumulates, the quality of kvass is deteriorating.

When fermenting saccharified infusion to an acidity of more than 20 cm ^3, an excess of lactic acid is obtained, which prevents fermentation of wort carbohydrates by yeast, as a result, the period of wort fermentation is lengthened and the quality of kvass is degraded.

The proposed method for the production of kvass has a novelty and inventive step, since when searching for the sources of patent and scientific and technical information, the applicants did not reveal information that would display a set of distinctive features.

The proposed method also has practical applicability, as it can be repeatedly reproduced while maintaining the desired taste and useful technical result.

The invention is illustrated by the following description of the method of its implementation.

In the preparation of kvass, sugar is added in the form of sugar syrup, which is prepared hot from granulated sugar. In a syrup brewing kettle, with stirring, water is heated to 50-60 ° C and pre-weighed and sifted granulated sugar is poured into it. The ratio of sugar to water by weight is 2: 1. The mixture is heated to boiling and boiled for 20-30 minutes.

The finished syrup is filtered while hot, and then cooled to 15 ° C. The density of the syrup on a sugar meter 60-66%.

In the fermentation tank water is poured in an amount of _^1/3 - _^1/4 of the working volume at a temperature 75-80 ° C, there is introduced according to the formulation kvass wort concentrate with a solids content (70 ± 2)% by weight, added cold water. and mix. The fermented wort concentrate is diluted with water to a solids content of 2.3 wt.%. Then add sugar syrup with a concentration of 60-66 wt.% And mix. The final temperature of the prepared kvass wort 25-30 ° C, the mass fraction of dry matter of 3.6 wt.%.

Pressed baker's yeast in order to improve their microbiological parameters is fed into the production in the form of a pre-prepared layout of rejuvenated yeast. To do this, the required amount of yeast according to the recipe is diluted with pre-diluted water with kvass must concentrate in a ratio of 1:10 and a part of sugar syrup is added until the mass fraction of solids reaches 8 wt.% By sugar meter. Diluted yeast is placed in a warm place with a temperature of 30-32 ° C and incubated for 2-3 hours to serve in a fermentation tank.

For the preparation of fermented brewing, a pure culture of lactic acid bacteria of strain L. delbruckii-76 is prepared (the strain is stored in a collection of pure cultures of lactic acid bacteria and yeast for the baking industry in the St. Petersburg branch of GosNIIHP). For this, the contents of the ampoule with 10 cm ^{3 of} pure culture under sterile conditions (above the flame of a burner or spirit lamp) are transferred to a flask containing 100 ml of sterile malt wort with a pellet concentration of 12 wt.% Dry matter. The flask was kept in a thermostat at a temperature of 48-52 ° C for 24-48 hours. The resulting volume was added to 1 liter of sterile malt wort with a pellet concentration of 12 wt.% Dry matter and maintained at the same parameters. Next, 1 l of wort with lactic acid bacteria is transferred to 9 kg of sugar candied tea leaves / the first of the last three stages of the propagation of the strain /.

The tea leaves are prepared by gradually mixing wheat flour of the second grade and water with a temperature of 83-85 ° C at a ratio of 1: 3. The tea leaves are cooled to a temperature of 63-65 ° C and add 1-2% to the mass of flour unfermented barley or rye malt or at a temperature of 50-55 ° C or enzyme preparation Amilorizin P10X in an amount of 0.007-0.001% by weight of flour. An enzyme preparation in the form of a 10% aqueous solution is metered into chilled flour infusion. The duration of saccharification of flour welding 1-1.5 hours

In the obtained saccharified tea leaves (9 kg), 1 liter of a pure culture of lactic acid bacteria is added, it is fermented at a temperature of 48-52 ° C for 20-24 hours until an acidity of 10-12 cm ³ of sodium hydroxide solution with a concentration of 1 mol / dm ³ per 100 cm ³ tea leaves.

Then, in the second of the last three stages of the propagation of the strain, the entire amount of fermented tea leaves (10 kg) is added to 90 kg of the same saccharified tea leaves, fermented for 12-14 hours at a temperature of 48-52 ° С to an acidity of 12-14 cm ^{3 of} solution sodium hydroxide concentration of 1 mol / DM ³ per 100 cm ³ welding.

Ready fermented tea leaves are transferred to a container to further increase the acidity and volume required by production.

In the third of the last three stages of the propagation of the strain, flour brewing is prepared at a ratio of wheat flour of the second grade: water 3: 5, brewing is carried out by gradually mixing the flour and water at a temperature of 73-75 ° C for 12-15 minutes.

1-2 minutes before the end of brewing, unfermented barley or rye malt is introduced into the infusion in the amount of 0.15-0.2% by weight of flour. Duration of saccharification 30 min. Sugar brew is fermented for 8-9 hours at a temperature of 50-55 ° С to an acidity of 16-20 cm ³ of sodium hydroxide solution with a concentration of 1 mol / dm ³ per 100 cm ^{3 of} infusion. At this temperature, insoluble flour proteins become soluble, and the solution contains a significant amount of nitrogenous substances. A portion of the fermented infusion is consumed as a component of the combined fermentation to ferment the wort, and the same amount of saccharified infusion is added to the remaining portion.

The total time for preparing yeast and fermentation of saccharified tea leaves in the last three stages is 2-3 and 40-47 hours, respectively.

Then, pre-prepared baking yeast and saccharified brew, fermented with lactic acid bacteria of the strain L. delbruckii-76 at a ratio of 1: 190-213, in an amount of 2-4% by volume of kvass wort, are separately added to the kvass wort.

The contents of the container are mixed and left to ferment for 16-20 hours. Fermentation is carried out at a temperature of 25-30 ° C with periodic short-term stirring for 2-3 minutes every 1.5-2 hours until the initial dry solids content in kvass wort decreases 1 wt.% And achieve an acidity of at least 2.0 cm ³ sodium hydroxide solution with a concentration of 1 mol / dm ³ per 100 cm ³ wort.

After this, the fermented wort is cooled to a temperature of 4-10 ° C, removed from the precipitate formed, blended with sugar syrup to obtain a standard concentration of kvass 5.6 wt.% Dry matter and stand until an acidity of 2.6-3.2 cm ^{3 of} solution sodium hydroxide concentration of 1 mol / DM ³ per 100 cm ³ . Kvass is pumped into containers for finished products with cooling, then sent to the bottling.

Specific examples of the method.

Example 1. For the preparation of kvass wort, 298.5 kg of kvass wort concentrate with a mass fraction of solids of 70 ± 2 wt.% Is diluted with water to obtain a wort with a solids content of 2.3 wt.%. It also serves sugar syrup with a concentration of 64.2 wt.% To obtain a wort with a mass fraction of solids of 3.6 wt.%. The temperature of the prepared wort is 28 ° C. The total volume of the wort is 1,000 dal.

For 1000 dal of kvass wort, 30 dal of combined ferment is used (the ratio of yeast to fermented ferment is 1: 199). First, a pure culture of lactic acid bacteria strain L. delbruckii-76 is prepared, followed by fermented tea leaves and the layout of rejuvenated pressed baker's yeast.

For this, the contents of the ampoule with 10 ml of a pure culture of strain L. delbruckii-76 are transferred to a flask containing 100 ml of sterile malt wort with a fraction of 12 wt.% Dry matter. The flask is kept in a thermostat at a temperature of 50 ° C for 30 hours. The resulting volume is added to 1 liter of sterile malt wort with a concentration of 12 wt.% Dry matter and kept at a temperature of 50 ° C for 30 hours. Next, 1 liter of wort with lactic acid bacteria are transferred into 9 kg of saccharified tea leaves, which is prepared from a mixture of second-grade wheat flour and water with a temperature of 83-85 ° C at a ratio of 1: 3. Then the tea leaves are cooled to a temperature of 63-65 ° С and unfermented rye malt is introduced into it in an amount of 1% by weight of flour and saccharified for 1 hour. After transferring 1 liter of wort with a pure culture of lactic acid bacteria in 9 kg of sugarless tea, it is fermented with at a temperature of 50 ° C for 24 hours until an acidity of 10 cm ³ of sodium hydroxide solution with a concentration of 1 mol / dm ³ per 100 cm ^{3 of} tea leaves is achieved.

This fermented infusion is introduced into 90 kg of saccharified infusion, which is prepared, as in the previous stage, fermentation is carried out for 14 hours at a temperature of 50 ° C to an acidity of 14 cm ³ of sodium hydroxide solution with a concentration of 1 mol / dm ³ per 100 cm ^{3 of} infusion. The finished fermented tea leaves is transferred to the production tank with 348.2 kg of saccharified tea leaves, which is prepared from second-grade wheat flour and water at a ratio of 3: 5 at a temperature of 73-75 ° С for 15 minutes. Sugar unfermented malt in an amount of 0.17% by weight of flour for 30 minutes Fermentation is carried out for 8.5 hours at a temperature of 50 ° C to an acidity of 18 cm ³ sodium hydroxide solution with a concentration of 1 mol / DM ³ per 100 cm ³ welding.

298.5 kg of fermented infusion is taken to ferment the wort, and the same amount of saccharified infusion is added to the rest.

The total cooking time of the fermented tea leaves in the last three stages is 46.5 hours.

Then, 1.492 kg of pressed baker's yeast is diluted with pre-diluted water with kvass wort concentrate in a ratio of 1: 10 and a part of sugar syrup is added until the mass fraction of solids reaches 8 wt.%. The diluted yeast is placed in a thermostat with a temperature of 30 ° C and incubated for 2 hours, after which they are ready to serve in a fermentation tank.

Then, the layout of the rejuvenated baker's yeast and the fermented tea leaves (the ratio of the baker's yeast pressed to the fermented tea leaves 1: 199) are simultaneously introduced into the kvass must, the wort is fermented with ferment 18 hours at a temperature of 27 ° С until the wort concentration is reduced by 1.0 wt%. After this, the fermented wort is cooled to 6 ° C, separated from the precipitate, blended with sugar syrup to obtain a standard concentration of kvass 5.6 wt.%, Stand to an acidity of 2.8 cm ³ sodium hydroxide solution with a concentration of 1 mol / dm ³ per 100 cm ³ infusions and sent to bottling.

Example 2. Preparation of kvass wort, rejuvenated yeast wiring and propagation of lactic acid bacteria of strain L. delbruckii-76 similarly as described in example 1.

For 1,000 dal of kvass wort, 30 dal of combined sourdough is used (the ratio of yeast to sourdough is 1: 190).

After transferring 1 liter of wort with a pure culture of lactic acid bacteria in 9 kg of saccharified tea leaves, it is fermented at a temperature of 5 ° C for 24 hours to an acidity of 12 cm ³ of sodium hydroxide solution with a concentration of 1 mol / dm ³ per 100 cm ^{3 of} tea leaves.

This fermented infusion is introduced into 90 kg of saccharified infusion, fermentation is carried out for 14 hours at a temperature of 55 ° C to an acidity of 14 cm ³ of sodium hydroxide solution with a concentration of 1 mol / dm ³ per 100 cm ^{3 of} infusion. Ready fermented infusion is transferred to a container with 348.0 kg of saccharified infusion, fermentation is carried out for 9 hours at a temperature of 55 ° C to an acidity of 20 cm ³ of sodium hydroxide solution with a concentration of 1 mol / dm ³ per 100 cm ^{3 of} infusion.

The total cooking time of the fermented tea leaves in the last three stages is 47 hours.

300.1 kg of fermented tea leaves are selected for fermentation of kvass wort, and the saccharified tea leaves is added to the remaining part to the previous level.

Then, 1.579 kg of baker's yeast in the form of a prepared layout of the rejuvenated yeast and selected 300.1 kg of fermented tea leaves are simultaneously introduced into kvass wort, which is fermented for 20 hours at a temperature of 28-30 ° С until the wort solids concentration is reduced by 1.0 wt%. The fermented wort is cooled to 4 ° C, separated from yeast and lactic acid bacteria, blended with sugar syrup at a concentration of 60.0 wt.% To a concentration of 5.6 wt.% Solids in the wort and sent to the bottling.

Example 3. The preparation of kvass wort, wiring rejuvenated yeast and the propagation of lactic acid bacteria strain L.delbruckii-76 similarly as described in example 1.

For 30 dal of kvass wort, 30 dal of combined sourdough is used (ratio of yeast to sourdough 1: 213).

After transferring 1 liter of wort with a pure culture of lactic acid bacteria in 9 kg of saccharified tea leaves, it is fermented at a temperature of 52 ° C for 24 hours to an acidity of 12 cm ³ of sodium hydroxide solution with a concentration of 1 mol / dm ³ per 100 cm ^{3 of} tea leaves.

This fermented infusion is introduced into 90 kg of saccharified infusion, fermentation is carried out for 14 hours at a temperature of 52 ° C to an acidity of 15 cm ³ of sodium hydroxide solution with a concentration of 1 mol / dm ³ per 100 cm ^{3 of} infusion. Ready fermented infusion is transferred to a container with 348.5 kg of saccharified infusion, fermentation is carried out for 8 hours at a temperature of 52 ° C to an acidity of 16 cm ³ of sodium hydroxide solution with a concentration of 1 mol / dm ³ per 100 cm ^{3 of} infusion.

The total cooking time of the fermented tea leaves in the last three stages is 46 hours

298.6 kg of fermented tea leaves are selected for fermentation of kvass wort, and the saccharified tea leaves are added to the remaining part to the previous level.

Then, 1,400 kg of baker's yeast in the form of a prepared layout of the rejuvenated yeast and selected 298.6 kg of fermented tea leaves are simultaneously introduced into kvass wort, which is fermented for 16 hours at a temperature of 25-26 ° С until the wort solids concentration is reduced by 1.0 wt%. The fermented wort is cooled to 10 ° C, separated from the precipitate, blended with sugar syrup at a concentration of 60.3 wt.% To a concentration of 5.6 wt.% Dry matter in kvass and sent to the bottling.

The resulting product is characterized by the following organoleptic characteristics:

- Appearance - an opaque liquid, suspensions of particles or sediment of particles of bread stocks without seeds and foreign inclusions not characteristic of the product are allowed;

- color - from light brown to dark brown;

- taste - pleasant sweet and sour with an apple tint;

- aroma - rye bread.

Physical and chemical indicators:

- mass fraction of solids,% 5.4-5.8 - acidity, cm ³ sodium hydroxide solution concentration of 1 mol / dm ³ per 100 cm ³ kvass 2.6-3.2 - alcohol content, wt.%, no more 0.45-0.50 - the energy value 25 kcal / 100 cm ³ - resistance, day, not less 2

Thus, the proposed method can reduce the complexity, reduce the duration of the process of production of kvass and give the taste of kvass an apple tint. At the same time, the organoleptic and physico-chemical indicators of kvass correspond to Gost's indicators.

Claims (1)

A method of producing kvass, which involves preparing kvass wort by diluting kvass wort concentrate with water, preparing yeast, multiplying lactic acid bacteria in several stages, fermenting the wort with a combined starter, cooling it, removing from the precipitate and blending the fermented wort with sugar syrup, characterized in that the quality of the yeast is baked pressed yeast in the form of a previously prepared layout of the rejuvenated yeast, and as the lactic acid the strain is used, L.delbruckii-76 strain, its propagation in the last three stages is carried out by fermenting saccharified brewing from a mixture of second-grade wheat flour and water to a final acidity of 16-20 cm ³ sodium hydroxide solution with a concentration of 1 mol / dm ³ per 100 cm ³ tea leaves.