UA12019U - Method to make kvas - Google Patents

Abstract

A method to make kvas including making kvas wort of dissolved filtered water and a pasteurized concentrate of the kvas wort mixing the kvas wort with sugar syrup and the filtered water, making a yeast suspension by mixing baker’s yeast with the filtered water and a 40% lactic acid solution, mixing the yeast suspension with five-fold volume of the sugar syrup and fermenting thereof, fermenting the kvas wort with the yeast suspension, clarifying the cooled kvas, blending with prescribed ingredients, filtering, pasteurizing and saturating by carbon dioxide. In addition, the filtered water prior to the use is additionally softened and disinfected, a concentrate of the kvas wort is preliminary sterilized at a temperature of no less than 126 °С and the baker’s yeast is used as dried one only.

Description

Description of the invention

The useful model relates to the technology of production of non-alcoholic fermented beverages, namely bread 2 kvass, and can be used in the non-alcoholic food industry.

There is a known method of kvass production, which involves preparation of kvass wort from pasteurized kvass wort concentrate, which is diluted with drinking water, introduction of pressed baker's yeast into it, fermentation, cooling of the obtained young kvass, removal of sediment and blending. A clarifier is additionally introduced into the young kvass, and after blending, the kvass is filtered, carbonized and pasteurized (Patent of the Russian Federation 70 Mo2093552, IPC C12С3/02, 19971.

The disadvantages of the known method are the use in the technology of ordinary drinking water with high hardness, only pasteurized fermented wort concentrate, which may contain a spore-bearing bacillus, pressed baker's yeast containing foreign microflora. The lack of high-quality preparation of materials used to make kvass reduces the degree of their purification, which leads to a decrease in the quality of kvass 79 and its stability.

The closest analogue of the claimed method, selected as a prototype, is the kvas production method, in which fermented wort is prepared from diluted filtered water and pasteurized fermented wort concentrate. Sour wort is mixed with sugar syrup and filtered water at a temperature of 28-3090 to a mass fraction of dry substances of 7.7-7.996. At the same time, a yeast suspension is prepared by mixing pressed baker's yeast with filtered water and a solution of 4095 lactic acid until the pH value is 2.7-2.9.

The yeast suspension is kept for 2 hours, after which five times the volume of sugar syrup is added, mixed and kept for fermentation for 2 hours. Next, fermented wort with yeast suspension is fermented at a temperature of 25-302C until the mass fraction of dry substances decreases to 1.8-2.096 within 15-18 hours. Fermented sour wort is cooled to a temperature of 5-22 for 10-15 hours. for sedimentation of yeast and partial illumination of young kvass. For better illumination, an aqueous solution of a brightener, for example Vioiaip RO, is added to the young kvass, which is kept for 24-48 hours. After that, kvass is mixed with sugar syrup, citric acid and distinctive ingredients according to the recipe, and then separated, filtered, pasteurized and saturated with carbon dioxide | Patent of Ukraine for utility model Mo3170, MPK" А2ЗИ 2/00, 20041.

The general essential features of the known method and the claimed method are the preparation of fermented wort - from diluted with filtered water and pasteurized fermented wort concentrate, mixing of fermented wort with sugar syrup and purified water, preparation of yeast suspension by mixing baker's yeast with purified water and solution 4095 of lactic acid, mixing the yeast suspension with a five-fold

35 by volume of sugar syrup and its fermentation, fermentation of kvass wort with yeast suspension, clarification of chilled kvass, mixing with recipe ingredients, filtering, pasteurization and saturation with carbon dioxide.

In the known method, quality preparation of materials used for the production of kvass is not carried out, which leads to a decrease in the degree of their purification. Drinking water is only filtered, as a result of which "it is hard, saturated with microorganisms." Fermented wort concentrate is only pasteurized, which does not ensure its sufficient sterility. In addition, they use pressed baker's yeast containing foreign and microflora (bacteria, viruses, etc.). As a result, the quality of kvass and its stability decrease. "» The basis of the useful model is the task of improving the method of kvass production, in which, by introducing additional operations for the preparation of materials used in production and the correct selection of raw materials, a high degree of purification of the specified materials and the use of raw materials without extraneous microflora is ensured, which leads to an increase in quality kvass and its stability.

The problem is solved by the fact that in the kvass production method, which includes preparation of fermented wort from diluted filtered water and pasteurized fermented wort concentrate, mixing of fermented wort with sugar syrup and filtered water, preparation of yeast suspension by mixing baker's yeast with filtered water and solution 4095 lactic acid, mixing yeast suspension with five times the volume of sugar syrup and its fermentation, fermentation of kvass wort with yeast (Che) suspension, clarification of cooled kvass, blending with recipe ingredients, filtering, pasteurization and saturation with carbon dioxide, according to the useful water filtered by the model is additionally softened and disinfected before use, the fermented wort concentrate is pre-sterilized at a temperature not lower than 1262C, and baker's yeast is used only dry.

In other specific embodiments, the filtered water is disinfected with ultraviolet radiation.

Water filtration is carried out by coarse filtration through a sand filter, fine filtration through a sand filter and cationite, absorption purification with activated carbon, and fine-dispersion purification through a polypropylene filter with a cell of 0.5-2 μm.

Oxygen is added before the start of fermentation.

There is such a cause-and-effect relationship between the set of essential features of the claimed useful model and the achieved technical result.

Introduction of additional operations for the preparation of materials used in production and the correct selection of raw materials, namely: - additional softening and disinfection of filtered water before its use;

- preliminary sterilization of fermented wort concentrate at a temperature not lower than 1262C; - using only dry baker's yeast; combined with the known features of the claimed useful model, provides the possibility of using in the production of softened water with a hardness not higher than 1T1mol/dm3, due to the reduction of the content of calcium, magnesium, potassium salts, etc., provides the use of water disinfected, for example, by ultraviolet radiation, due to the reduction content of microorganisms. In addition, preliminary sterilization at a temperature not lower than 126 C leads to the destruction of the spore-bearing bacillus in the fermented wort concentrate, which, together with the use of only dry baker's yeast that does not contain extraneous microflora, also contributes to a high degree of purification of materials and raw materials used in production. . As a result, the quality and stability of kvass increases, and the shelf life increases to 120 days.

Carrying out water filtration through coarse filtration through a sand filter, fine filtration through a sand filter and cationite, absorption purification with activated carbon and fine-dispersion purification through a polypropylene filter with a cell of 0.5-2μm additionally contributes to increasing the degree of purification of filtered 75 WATER.

And the addition of oxygen before the start of fermentation helps to improve the fermentation process and the quality of the resulting product.

Thus, the essential features of a useful model and in specific forms of execution contribute to the achievement of a technical result - an increase in the quality and stability of kvass.

The claimed method is implemented as follows.

Drinking water is filtered by coarse filtration through a sand filter, fine filtration through a sand filter and cationite, and absorption purification with activated carbon. After that, the water is softened with table salt, subjected to fine-dispersion cleaning through a polypropylene filter with a cell of 0.5-2 μm and ultraviolet radiation with the help of a bactericidal lamp. After that, the water hardness does not exceed 1 mol/dm?.

Sugar syrup is prepared at the station of continuous action by boiling for at least 30 minutes. Store with white syrup in enameled containers or stainless steel containers.

The fermented wort concentrate is pre-sterilized at a temperature not lower than 126227 for 10-15 minutes, after that it is placed in a container for pasteurization and purified water is added at a ratio of 1:3. Diluted fermented wort concentrate is heated to a temperature of 78-802C and kept for 30-35 minutes. Me)

The pasteurized fermented wort concentrate is cooled to a temperature of 28-30 and fed to the fermentation tank, where sugar syrup and purified water are added at a temperature of 26-282C. The solution is stirred, while oxygen can be added. The mass fraction of dry substances before fermentation is about 4.7-5.590. with

At the same time, a yeast suspension with a pH of 2.7-2.9 is prepared, for which dry baker's yeast is mixed with purified water in a ratio of 2:11 at a temperature of 20-302C and a solution of 4095 lactic acid at the rate of 40-42 cm3 per kg of yeast. The yeast suspension is kept in accordance with, and then for rejuvenation, five times the volume of sugar syrup is added to the mass fraction of dry substances 8.0-8.2965. The yeast suspension is stirred for fermentation within 2 hours. at a temperature of 20-302C and fed into the fermentation tank. "

Fermentation of sour wort with yeast suspension is carried out at a temperature of 28-30 °C until the mass fraction of dry substances decreases to 3.595 and the acidity increases to 2.0 within 20-24 hours at pressure in the tank. 0.06 MPa. "" Fermented sour wort is cooled to a temperature of 5-22 for 6-8 hours. for sedimentation of yeast and partial clarification of young kvass. The sediment is removed and the kvass is clarified for better filtration by adding an aqueous solution of the clarifier and keeping it for 48 hours. at a temperature of 1-59 to the content of yeast cells in iml is not more than a million.

Depending on the type of kvass, it is mixed with the appropriate recipe ingredients. o Ready kvass is filtered to complete transparency and pasteurized in a stream at a temperature of up to 902C for no less than 7Osec, after which it is cooled to a temperature of 1-52C and saturated with carbon dioxide. shu 70 Kvass produced using this technology has high quality and stability, the shelf life is up to 120 days if it is bottled in a PET container.

Me) Example

Drinking water is filtered through a sand filter, then through a sand filter and cationite, purified with activated carbon. After that, the water is softened with table salt, passed through a polypropylene filter with a K cell of 0.5-2 μm and exposed to ultraviolet radiation with the help of a bactericidal lamp. c The hardness of water is O, vmol/dm?.

Sugar syrup is prepared by boiling for 30 minutes.

Fermented wort concentrate is sterilized at a temperature of 1262C for 15 minutes, after that it is placed in a container for pasteurization and purified water is added at a ratio of 1:3. Diluted fermented wort concentrate 60 is heated to a temperature of 802C and kept for 35 minutes.

The pasteurized yeast wort concentrate is cooled to a temperature of 282C and fed to the fermentation tank, where sugar syrup and purified water are added at a temperature of 2820. The solution is stirred by adding oxygen, while the mass fraction of dry substances before fermentation is 5.090. At the same time, a yeast suspension with a pH of 2.7 is prepared, for which dry baker's yeast is mixed with purified water in a ratio of 2:11 at a temperature of 252C and a solution of 4095 lactic acid at the rate of 40 cm? per kg

yeast The yeast suspension is kept in accordance with, add five times the volume of sugar syrup to the mass fraction of dry substances 8.295. The yeast suspension is stirred for 2.5 hours. at a temperature of 282C and fed into the fermentation tank.

Fermentation of sour wort with yeast suspension is carried out at a temperature of 28 °C until the mass fraction of dry substances decreases to 3.595 and acidity increases to 2.0 within 22 hours. at a pressure in the reservoir of 0.06 MPa.

The fermented fermented wort is cooled to a temperature of 32C for 7 hours. Remove the sediment and clarify the kvass, adding an aqueous solution of filterase and keeping it for 48 hours. at a temperature of 126.

Kvass is mixed by adding the calculated amount of sugar syrup.

Ready kvass is filtered on a separator, then a kieselguhr filter. After that, kvass is pasteurized in a stream at a temperature of 859 for 7 seconds, then it is cooled to a temperature of 32C and saturated with carbon dioxide by saturation.

The shelf life of such kvass poured into PET bottles is 120 days.

Claims (4)

The formula of the invention 1. The method of kvass production, which includes preparation of kvass wort diluted with filtered water and pasteurized kvass wort concentrate, mixing kvass wort with sugar syrup and filtered water, preparation of yeast suspension by mixing baker's yeast with filtered water and a solution of 4095 lactic acid, mixing yeast suspension with five times the volume of sugar syrup and its fermentation, fermentation of kvass wort with yeast suspension, clarification of cooled kvass, blending with recipe ingredients, filtering, pasteurization and saturation with carbon dioxide, which is distinguished by the fact that the filtered water is additionally softened before use and disinfected, the fermented wort concentrate is pre-sterilized at a temperature not lower than 126 °C, and baker's yeast is used only dry. 2. The method according to claim 1, which differs in that the filtered water is disinfected by ultraviolet radiation. (at) Q. The method according to claim 1 or 2, which differs in that water filtration is carried out by means of coarse filtration "through a sand filter, fine filtration through a sand filter and cationite, absorption purification with activated carbon and fine-dispersion purification through a polypropylene filter with a cell of 0.5 - 2 microns. | "in) 4. The method according to claims 1-3, which differs in that oxygen is added before the start of fermentation. scho - with . and? - ime) («c) - 70 3e) c 60 b5