FIELD: food industry.
SUBSTANCE: invention relates to the kvass wort concentrate production technology. To implement the method, the recipe components are prepared. Chicory is cut, dried in microwave field until residual humidity content is about 20%, and roasted. Rye fermented malt, rye unfermented malt, barley malt, crushed rye, crushed barley and chicory in an amount of about 6% by weight of the cereal products are mashed with water and cytolytic and amylolytic enzymes. They are saccharified, boiled, the phases are separated, and the liquid phase is concentrated under vacuum until the dry substances content is equal to 68-72%, to obtain the desired product.
EFFECT: method provides obtaining kvass wort concentrate with the stable hue and the accelerated fermentation process, with subsequent producing kvass from it.
Title | Year | Author | Number |
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METHOD OF OBTAINING KVASS WORT DRY CONCENTRATE | 2015 |
|
RU2609683C1 |
METHOD OF OBTAINING KVASS WORT DRY CONCENTRATE | 2015 |
|
RU2609687C1 |
METHOD OF OBTAINING KVASS WORT DRY CONCENTRATE | 2015 |
|
RU2609332C1 |
METHOD OF OBTAINING KVASS WORT DRY CONCENTRATE | 2015 |
|
RU2609361C1 |
METHOD OF OBTAINING KVASS WORT DRY CONCENTRATE | 2015 |
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RU2609448C1 |
METHOD OF OBTAINING KVASS WORT DRY CONCENTRATE | 2015 |
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RU2609353C1 |
METHOD OF OBTAINING KVASS WORT DRY CONCENTRATE | 2015 |
|
RU2609362C1 |
METHOD OF OBTAINING KVASS WORT DRY CONCENTRATE | 2015 |
|
RU2609378C1 |
METHOD OF OBTAINING KVASS WORT DRY CONCENTRATE | 2015 |
|
RU2609379C1 |
METHOD OF OBTAINING KVASS WORT DRY CONCENTRATE | 2015 |
|
RU2609313C1 |
Authors
Dates
2017-02-02—Published
2015-10-05—Filed