Method for preparing kbac beverage

A kvass and beverage technology, applied in the field of kvass beverage preparation, can solve the problems of short product shelf life, restricting the development of the industry, and poor stability, and achieve the effects of improving substrate utilization, reducing replacement times, and ensuring consistency

Inactive Publication Date: 2014-06-18
TIANJIN QIULIN KWAS FOOD SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] Defects in the prior art: just because the Qiulin Kvass fermented beverage is rich in nutrients and contains a large amount of amino acids, vitamins and minerals needed by the human body, it puts forward higher requirements on the stability of the product. There are many brands of kvass beverages on the market. However, most of them have poor stability and poor taste after long-term storage, resulting in short shelf life of products, which restricts the development of the industry

Method used

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  • Method for preparing kbac beverage
  • Method for preparing kbac beverage

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Embodiment 1

[0042] (1) After cooling the baked Da Lieba to room temperature, it is conveyed to the interior of the pulverizer by the conveyor belt, and crushed into crumb-like bread particles by the slicing knife inside the pulverizer;

[0043] (2) After the crumb-shaped bread particles are sieved through a 20-mesh sieve, the sieved bread crumbs are taken out from the outlet of the grinder with a long iron sheet, and the larger particles are crushed again;

[0044] (3) After the bread crumbs are taken out, bake them at 170°C for 1 hour to get the bread crumbs;

[0045] (4) Add water to the saccharification tank, heat up to 35°C, add bread crumbs, stir well; add malt powder, heat up to 65°C;

[0046] (5) Add α-amylase, raise the temperature to 90°C, stop stirring, and keep warm for 30 minutes; raise the temperature to 100°C, stop stirring, and keep warm for 20 minutes;

[0047] (6) Cool down to 52°C, add water and stir, add β-glucanase, neutral protease, and malt powder, stir for 10 minutes...

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Abstract

The invention relates to a method for preparing a kbac beverage. The method comprises the following steps: adding water into a saccharifying tank, heating to be 35 DEG C, adding breadcrumbs, uniformly stirring, adding malt flour, heating to be 65 DEG C, adding alpha-amylase, heating to be 90 DEG C, stopping stirring, heating to be 100 DEG C, keeping the temperature for 20 minutes, cooling to be 52 DEG C, adding beta-glucanase, neutral protease and malt flour, keeping the temperature for 70 minutes, heating to be 60 DEG C, adding saccharifying enzyme, heating to be 63 DEG C, keeping the temperature for 40 minutes, heating to be 68 DEG C, keeping the temperature for 20 minutes, heating to be 78 DEG C, standing for 60 minutes to obtain a saccharification liquid, and filtering to obtain supernate. On the basis that the kbac fermented beverage prepared by using the method provided by the invention does not affect the original rich nutrition and health value, the biologic stability of a product is greatly improved, and the product is better in stability and taste within the expiration date. The product stability is that the nutrient substance can be separated for 180-200 days increased from 3-40 days.

Description

technical field [0001] The invention relates to beverage preparation technology, in particular to a preparation method of kvass beverage. Background technique [0002] Kvass is the transliteration of Russian kbac, which means fermentation in Russian. Kvass drinks are fermented drinks. In modern Chinese, it refers specifically to the kvass series of drinks made with Russian bread fermentation technology that was introduced to the Heilongjiang area of ​​my country with Russian businessmen 100 years ago. It has a history of more than 100 years in my country. Kvass drink adopts bioengineering technology, with Russian bread (big leba) and maltose as the base, saccharification, lactic acid bacteria, and multi-strain mixed fermentation. The color is similar to beer and slightly red, with moderate sweetness and sourness. It is a fermented refreshing drink with distinctive characteristics, unique flavor, rich nutrition, good taste, and no (slight) alcohol. As a new type of healthy...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/06
Inventor 张忠军徐海珺刘海江
Owner TIANJIN QIULIN KWAS FOOD SCI & TECH
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