METHOD FOR PRODUCTION OF CONCENTRATED FERMENTED BASE FOR KVASS AND GRAIN-BASED BEVERAGES Russian patent published in 2012 - IPC C12G3/02 

FIELD: food industry.

SUBSTANCE: for mash preparation according to the specific technology one uses raw materials as follows, wt %: unfermented dry rye malt -100 or fermented dry rye malt - 50 and unfermented dry rye malt - 50. In the process of mash preparation with usage of unmalted raw material one introduces into the mash a solution of enzymic preparations i.e. Distizym BA, Distizym XL, Distizym Protacid Extra in an amount of 200-230, 200-230 and 250-280 ml/t of grain raw materials. The mash is saccharified and separated into wort and grains on a filter press. The wort is boiled, cooled, dry pure cultures starter is introduced into the wort, one proceeds with fermentation at a temperature of 30-35 °C during 3-4 days till the wort acidity is 9.0-11 acid units. The wort is clarified, the sediment is separated from the wort in a separator at a rotary speed of 3-4 thousand rpm, the separated sediment is disposed, the clarified fermented wort with dry substances content equal to no less than 2% is thermally treated (continuously stirred) till the temperature is 100°C, boiled during 20-30 minutes and cooled to 60-70°C. Then the wort is concentrated and completely dealcoholised in a vacuum evaporator apparatus at a temperature of 60-70°C and under a pressure of 0.09-0.1 MPa till the dry substances content is 10-15%.

EFFECT: invention allows to enhance the quality of the ready product and its stability.

5 cl, 4 ex