Method for manufacturing raspberry kvass

A manufacturing method, raspberry technology, applied in the manufacture of raspberry kvass, in the field of raspberry kvass, to achieve the effects of increasing fermentation space, reducing production costs, and reducing pressure

Active Publication Date: 2013-07-17
绍兴市南岭农副产品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Ordinary kvass is generally made of wort, hops, sucrose, strains, and water, and is produced by fermentation by leaching, saccharification, mixing, and cooking and immersion. It has a unique flavor and aroma, and contains essential nutrients for the human body. A varie

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] The manufacture method of raspberry kvass of the present invention, it comprises the following steps:

[0018] First, the preparation of raw materials

[0019] Use defatted corn flour sautéed over a slow fire to make raspberry fruit into raspberry juice or pulp, malt or rye malt, and crush hops to reach more than 50 mesh. According to the mass ratio of 2-3:4-5:1-2:1, the treated defatted corn flour, raspberry juice or pulp, malt or black malt, hops are selected, and the treated defatted corn flour, malt or black Malt and hops are mixed to obtain auxiliary materials, and raspberry fruit is made into raspberry juice or pulp as the main ingredient of raspberry.

[0020] The following table is an example of the ratio and effect of raw materials

[0021] Example defatted cornmeal raspberry juice or puree malt or rye malt hops Effect 1 20 kg 50 kg 10 kg 10 kg Good saccharification, average fermentation 2 22 kg 43 kg 12 kg 10 kg ...

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PUM

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Abstract

The invention discloses a method for manufacturing a raspberry kvass. The method comprises steps of: A) raw material preparation: mixing a defatted corn flour, malt or black malt and hops to obtain an auxiliary material; B) saccharifying: adding purified water in the auxiliary material, conducting a second heating, and conducting solid-liquid separation on mash to obtain saccharified liquid; C) fermentation: adding a raspberry main material, sugar, corn syrup, a kvass pure yeast and lactic acid bacteria, fermenting and conducting high speed shearing to obtain a raspberry kvass initial solution; D) cooling: raising pressure to 200-300000 PA / cm<3>, and precipitating to obtain a raspberry kvass semi-finished product; E) adjustment: adding mint and licorice infusion into the raspberry kvass semi-finished product for deployment, so as to obtain a raspberry kvass crude product; and F) filtering: removing impurities through combined usage of diatomite machine and a nanometer film machine, so as to obtain a raspberry kvass product. The invention has characteristics of capability of preventing emergence of flocculation, pure taste of raspberry kvass, natural color, easily adsorbed nutrition and short production cycle, etc.

Description

technical field [0001] The invention relates to a raspberry kvass, in particular to a method for manufacturing raspberry kvass, which belongs to the field of food manufacturing technology. Background technique [0002] Kvass is a low-alcohol drink popular in Russia, Ukraine and other Eastern European countries. It is moderately sweet and sour, and has a delicate taste. Its alcohol content is only about 1%, and it is a very popular soft drink. It is also popular in Harbin, Jilin, Yili, Tacheng and Urumqi in Xinjiang. [0003] Ordinary kvass is generally made of wort, hops, sucrose, strains, and water, and is produced by fermentation by leaching, saccharification, mixing, and cooking and immersion. It has a unique flavor and aroma, and contains essential nutrients for the human body. A variety of nutritional ingredients have multiple functions such as appetizing, invigorating the spleen, and helping digestion. It does not contain any preservatives and additives. It is a heal...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/04
Inventor 吴丽军张军金丹月
Owner 绍兴市南岭农副产品有限公司
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