CONCENTRATED FERMENTED BASE FOR PRODUCTION OF SOFT DRINKS FROM GRAIN PRODUCTS AND CONCENTRATED JUICE Russian patent published in 2024 - IPC A23L2/385 C12G3/02 

FIELD: non-alcoholic industry.

SUBSTANCE: concentrated fermented base for the production of soft drinks from grain products and concentrated juice is proposed, the said base is made using grain products in the form of dry fermented rye malt, dry unfermented rye malt, barley malt, ground rye and barley grains to particle sizes of 2–3 mm and concentrated juice from fruits of chokeberry or cranberry, and grain products are mixed with water at a temperature of 45–50°C in a ratio of 1:10 in a mash tun with constant stirring to form a uniform mass, then a solution of the enzyme preparation Protosubtilin G3x, obtained by dilution in water at a ratio of 1:10, in an amount of 0.4 g per 1 liter, is added to the mash mass, kept for 30 minutes at a temperature of 45°C, then kept at a temperature of 52°C for 20 minutes, then at a temperature of 63°C for 30 minutes, and at a temperature of 70°C for 60 minutes, after which, when the temperature reaches 75°C the completeness of saccharification is checked using an iodine test, then the wort is filtered from the prepared mash, into which sugar syrup with a concentration of soluble solids of 65% is added in an amount of 40 g per 1 liter and boiled for 30 minutes, then the boiled wort is cooled to a temperature of 30–35°C, yeast mixture of dry baker's yeast "Saf-Moment" is added in the amount of 0.3 g per 1 l and pure cultures of Bifidobacterium bifidum in the amount of 0.6 g per 1 l, they are fermented in the wort for 20–30 minutes, then concentrated juice is added and kept for 2 days at a temperature of 30–32°C, filtered, stirred, condensed in a vacuum apparatus to a mass concentration of dry substances of 35–38% and sent for bottling, while the ratio of the following initial components is, kg per 1,000 dm³ of the finished product: 20.0–24.0 of dry fermented rye malt; 24.0–28.0 of dry unfermented rye malt; 8.0–12.0 of barley malt; 20.0–24.0 of rye; 20.0–24.0 of barley; 40.0–45.0 of sugar; 50.0–60.0 of concentrated juice; the rest is drinking water.

EFFECT: invention makes it possible to obtain a product while maintaining high quality and consumer properties, provides an expansion of the range and can be recommended for the production of soft drinks and kvass using grain raw materials.

1 cl, 2 ex