FIELD: food industry.
SUBSTANCE: one proposes a group of inventions related to food and fermentation industry. Fungi Tea, Medusomyces gisevii alfa and Medusomyces gisevii tea fungus cultures as well as a method for obtainment of fermented base for kvass production, a method for obtainment of tea fungus culture liquid and a method for obtainment of beverages of vegetable juice or fermented vegetables. Fungi Tea, Medusomyces gisevii alfa and Medusomyces gisevii tea fungus cultures are deposited in the All-Russian Collection of Industrial Microorganisms under Registration Nos VKPM Sa-14, VKPM Sa-10 and VKPM Sa-12, respectively. The fermented base obtainment method envisages base sequential fermentation with the help of bread bakery yeast cultures or Zygosaccharomyces bisporus VKPM Y-3399 culture during 24-48 hours. One adds fresh raw materials or Zygosaccharomyces bisporus VKPM Y-3399 culture and continues fermentation for nearly 48 hours. One adds Gluconoacetobacter hansenii G-001 VKPM B-9519 or Medusomyces gisevii alfa VKPM Sa-10 culture and continues fermentation for nearly 24 hours with subsequent addition of carbohydrate-containing raw materials and sugar till the formula norm achievement and continues fermentation till acidity is equal to 25 KE. The tea fungus culture liquid obtainment method envisages saturation of carbohydrate-containing raw materials with air under overpressure until zooglea generation with subsequent fermentation of carbohydrate-containing raw materials with the help of tea fungus culture represented by Fungi Tea VKPM Sa-14, Medusomyces gisevii alfa VKPM Sa-10 or Medusomyces gisevii VKPM Sa-12 culture. The nutritive medium is subjected to additional stirring by way of circulation. The vegetable juice beverages obtainment method envisages fermentation of the nutritive medium consisting of vegetables or vegetable juices with spices and salt with the help of Medusomyces gisevii VKPM Sa-12, Fungi Tea VKPM Sa-14 and Medusomyces gisevii alfa VKPM Sa-10 culture liquid.
EFFECT: inventions group allows to accelerate the process of obtainment of beverages having varied taste.
8 cl, 4 ex
Title | Year | Author | Number |
---|---|---|---|
"TEA FUNGUS" CULTURE PRODUCTION METHOD AND FERMENTATION BEVERAGE PRODUCTION METHOD USING "TEA FUNGUS" CULTURE | 2011 |
|
RU2480519C2 |
BIOACTIVE COMPOSITION (VARIANTS), METHOD FOR PRODUCTION THEREOF AND METHOD FOR PRODUCTION OF TEA FUNGUS ZOOGLEA | 2004 |
|
RU2280394C1 |
METHOD OF OBTAINING BIOLOGICALLY ACTIVE SUBSTANCE WITH PREBIOTIC EFFECT BASED ON MEDUSOMYCES GYSEVII | 2016 |
|
RU2630457C1 |
METHOD BREEDING AND REARING THE KOMBUCHA | 2015 |
|
RU2580046C1 |
METHOD FOR PRODUCTION OF CONCENTRATE BASED ON TEA FUNGUS CULTURE LIQUID AND SUCH CONCENTRATE | 2012 |
|
RU2500300C1 |
METHOD OF MANUFACTURING BIOLOGICALLY ACIVE BEVERAGE AND BEVERAGE MANUFACTURED BY METHOD | 2006 |
|
RU2337592C2 |
DRINK, METHOD OF PRODUCING CULTURE LIQUID OF TEA FUNGUS AND METHOD OF DRINK PRODUCTION | 1999 |
|
RU2153816C1 |
TEA FUNGUS INFUSION PRODUCTION METHOD | 2014 |
|
RU2556121C1 |
METHOD FOR PRODUCTION OF BIOLOGICALLY ACTIVE BEVERAGE, BEVERAGE PRODUCED BY SAID METHOD, BIOLOGICALLY ACTIVE BEVERAGE CONCENTRATE PRODUCTION METHOD AND CONCENTRATE PRODUCED BY SAID METHOD | 2012 |
|
RU2500299C1 |
WOUND-HEALING, ANTI-INFLAMMATORY OINTMENT ON THE BASIS OF TEA FUNGUS (MEDUSOMYCES GISEVII LINDAU) | 2017 |
|
RU2647458C1 |
Authors
Dates
2015-06-10—Published
2011-04-19—Filed