METHOD FOR QUASS PRODUCTION Russian patent published in 2005 - IPC

FIELD: non-alcoholic beverage production.

SUBSTANCE: Quass mash concentrate is diluted according to common technology with soft water, sugar or sugar syrup is added and mixture is pasteurized for 30-60 min. Then mash is cooled to 20-30°C and fermented for 2-3 h in continuous flow in two subsequent steps by passing through vessels filled with adsorbent on 1/3-1/2 of high to obtain necessary conditions. In the first step pure yeast culture immobilized on sorbent surface is used in amount from 250 millions to 1 billion of cells in 1 ml to obtain alcohol content not more than 1.2 %. In the second step lactic bacteria immobilized on sorbent surface is used in amount of 7-7.5 billion of cells in 1 cm³. Fermented mash is cooled to 0-2°C, racked off, filtered through kieselguhr or pasteurized. Fermented mash after racking off may be blended with formula ingredients. As sorbent polyethylene rings are used.

EFFECT: accelerated method for quass production; quass of standard and stable organoleptic quality.

4 cl, 3 ex