UA59229A - A method for producing the bread kvass - Google Patents

Abstract

A method for producing the bread kvass comprises fermentation of the wort by means of dry combined ferment.

Description

Description of the invention

The invention belongs to the beer-free branch of the food industry and relates to the method of manufacturing 2 dry powder for the production of kvass.

The closest to the claimed invention is the method of obtaining bread kvass from kvass wort concentrate, which is described in the book "Technology of malt extracts, kvass wort concentrates and kvass"

I.O. Emelyanova - Kyiv, 1994. - with. 108-113. The principle technological scheme involves diluting KKS with water, the resulting solution is pasteurized or sterilized, in the flow on plate pasteurization - 710 cooling units. The KKS solution is diluted with cold drinking water to a mass fraction of dry substances of 295 and mixed. Next, the main fermented wort with a concentration of 2.8-3.295 wt. is prepared, adding to the solution white sugar syrup with a mass fraction of dry substances of 60-6595. The wort is fermented at a temperature of 300°C with a liquid combined starter in the amount of 4956 from the volume of the wort to the mass fraction in the fermentation medium of 1.8-2.296 dry substances and acidity not lower than 2 cm of sodium hydroxide solution with a concentration of 1 mol/dm? per 100 cm? environment. The fermented wort is cooled to a temperature of 2...77C, the thick sediment of yeast and lactic acid bacteria is removed. The young ferment is fermented with sugar syrup with a concentration of 60...6595 dry substances. The finished cooled mixture is sent for bottling.

The disadvantage of the method is that the shelf life of fermented combined sourdough is up to 5...7 days, which forces constant rejuvenation of microorganisms.

The claimed method coincides with the known set of features: fermented wort is fermented with a combined leaven. The invention is based on the task of developing a method of kvass production, which involves simplifying the technology, improving working conditions and regulatory indicators of the finished product during storage.

The task is solved by the fact that the method of production of bread kvass involves fermentation of wort with 25 combined sourdough, according to the invention, dry combined sourdough is used in the amount of 2...1495 in the volume of wort. In addition, dry combined sourdough with protective media is used for the production of bread kvass.

The cause-and-effect relationship between the set of features of the invention and the technical result is that the method of production of bread kvass involves fermentation of wort with combined sourdough, according to the invention of Fu zr. Dry combined sourdough is used in the amount of 2...1495 in the volume of wort. Dry combined sourdough contains cultures of microorganisms in a state of anabiosis, which, when introduced into the nutrient medium, are able to restore their physiological activity. At the same time, there is no need for the stage of building up the required biomass. In addition, dry combined sourdough with protective media is used for the production of bread kvass.

The protective environment due to the creation of a film around the cells of microorganisms during storage prevents (22) the absorption of moisture by the powder. That allows you to obtain a high fermentation capacity of sourdough over time and high-quality indicators of bread kvass.

According to the prototype, the control sample of kvass was prepared as follows: KKS was diluted with water, pasteurized, sugar syrup was added to the mass fraction of dry substances 3.295. For the fermentation of wort, a liquid combined sourdough was introduced, prepared by accumulating the necessary biomass by gradual "oversowing". The wort was fermented at a temperature of 30"C with a liquid combined starter in the amount of 495 from the volume of the wort to a mass fraction in the fermentation medium of 1.8-2.295 of dry substances and an acidity of not less than 2 cm? of a sodium hydroxide solution with a concentration of 1 mol/dm ? per 100 cm7 of the medium. The fermented wort was cooled to a temperature of 2...7"C, and the formed thick sediment of yeast and lactic acid bacteria was removed.

The method of production of bread kvass

Young kvass was mixed with sugar syrup with a concentration of 65-95 dry substances. The finished, cooled mixture is sent for bottling. According to the invention, the experimental sample of kvass was prepared as follows:

The KKS solution was diluted with cold drinking water to a mass fraction of dry substances of 295 and mixed. Next, the main sourdough wort with a concentration of 3.295 wt. was prepared by adding to the solution white sugar syrup with a mass fraction of dry substances of 6595. The wort was fermented at a temperature of 300°C with dry combined sourdough in the amount of 495 from the volume of wort to the mass fraction in the fermentation medium of 2.295 of dry substances and acidity of not less than 2 cm? of sodium hydroxide solution with a concentration of 1 mol/dm" per 100 cm? environment Fermented wort

Ge) was cooled to a temperature of 2...7"C, and the formed thick sediment of yeast and lactic acid bacteria was removed.

Young kvass was mixed with sugar syrup with a concentration of 6595 dry substances. The finished cooled mixture is sent for bottling. The content of dry substances was determined in the control and experimental samples of young kvass.

Acidity and the number of microorganisms. Other examples of the method of production of bread kvass using dry combined sourdough are given in the table.

R» Conclusions

As can be seen from the examples given in the table, the optimal parameters for selecting the amount of dry powder of combined starters are examples of Mo 2, 3, 4. With smaller (example 1) or larger (example 5) values of bo The amount of dry starter in the volume of the main wort is qualitative the performance of the finished product is unsatisfactory. The technical result of the invention is that it provides for the simplification of technology and improvement of working conditions while maintaining the normative indicators of the finished product.

Table b5

For example |Amount of dry matter Acidity of the hydroxide solution Mass fraction of dry substances in Conclusions of sourdough in the volume of sodium in the fermenting fermentation medium, the main wort, 90 medium, cm Z. o 2 2 2 2 2.2 The sourdough has a satisfactory fermentation capacity. 3 A 2 2.2 Sourdough has a high fermentation capacity.

INCLINES p o PO ability 7 pt 10 ability. 16 2 2.2 Fermentation ability of sourdough does not change, production of kvass is not profitable.

Claims (2)

The formula of the invention 1. The method of production of kvass bread, which includes fermentation of wort with a combined sourdough, which differs in that dry combined sourdough is used in the amount of 2-14 9o in the volume of wort. 2. The method according to claim 1, which differs in that dry combined leaven with protective media is used. Official bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated microcircuits", 2003, M 8, 15.08.2003. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. « (22) Zo sch s (22) I c) - and? 1 se) ime) ime) 3e) 60 b5