Method for producing kvass beverage by using germinating brown rice

Abstract

The invention relates to a method for producing a kvass beverage by using germinating brown rice, belongs to the technical field of beverage preparations, and specifically relates to a fermentation type kvass beverage adopting germinating brown rice as a raw material. The method comprises: crushing germinating brown rice; screening with a 20 mesh sieve; adding water to the germinating brown rice powder according to a ratio of 4:1; carrying out saccharification for 5-6 h at a temperature of 60-65 DEG C; carrying out coarse filtration on the saccharification solution by using 4-6 layers of gauze; diluting the filtrate into 5 Bx; boiling for 15-20 min, and adding 0.1% of hop during boiling; cooling to a temperature of 40 DEG C after completing the boiling; adding 0.01% of Lactobacillus bulgaricus lyophilized powder; carrying out pre-fermentation for 8-10 h at a temperature of 40-42 DEG C; cooling to a temperature of 16 DEG C; adding 0.1% of bread activity dry yeast; carrying out post-fermentation for 20-24 h at a temperature of 15-16 DEG C; and carrying out filtration, sterilization, and low temperature pressure holding filling to obtain the finished product. The kvass beverage of the present invention maintains taste and aroma of kvass beverages, and further has a plurality of health functions.

Description

technical field [0001] The invention belongs to the technical field of beverage preparation, and in particular relates to a fermented kvass beverage using germinated brown rice as a raw material. Background technique [0002] Kvass is originally produced in Russia. It is a slightly alcoholic biological drink brewed from hops, grains, sugar and other natural substances through mixed fermentation of various lactic acid bacteria and yeast. It tastes mellow and slightly sweet, and has appetizing and spleen It has health effects such as lowering blood pressure and eliminating fatigue. Together with "German beer", "American Coke" and "Bulgarian Buza", it is known as the world's four major national drinks. The traditional production process of kvass beverage is the second fermentation method, that is, the first time is that the dough is fermented and baked into bread, and the second time is that the bread is dried, soaked in water, saccharified and then fermented. Traditional kvass...

AI Technical Summary

Problems solved by technology

The traditional production process of kvass beverage is the second fermentation method, that is, the first time is that the dough is fermented and baked into bread, and the second time is that the bread is dried, soaked in water, saccharified and then fermented. Traditional kvass is made by hand. Mainly, the production volume is small, the cost is high, the batches are unstable, and it is difficult to realize large-scale industrial production