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Making method for raspberry kvass

A manufacturing method, raspberry technology, applied in the field of raspberry kvass and raspberry kvass manufacturing, to achieve the effects of enhancing product efficacy, improving product flavor, and reducing production costs

Pending Publication Date: 2015-04-15
HUAIAN YITANG BIO ENG
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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 variety of nutritional ingredients, with multiple functions such as appetizing, invigorating the spleen, and helping digestion. It does not contain any preservatives and additives. It is a health drink with outstanding effects. However, there are still no reports of raspberry kvass.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] A kind of manufacture method of raspberry kvass, it comprises the following steps:

[0019] A) Preparation of raw materials: Use defatted corn flour sautéed over slow fire to make raspberry fruit into raspberry juice or pulp, malt or

[0020] Black malt, crush hops to reach more than 60 meshes; select the processed defatted corn flour, raspberry juice or fruit pulp, malt or black malt, and hops according to the mass ratio of 1:6:3:1, and process the defatted corn powder, 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;

[0021] B) Saccharification: put the excipients into the container, add water 6 times the mass of the excipients, adjust the temperature in the container to 60°C, keep it for 25 minutes, raise the temperature to 65-70°C for the first time, keep it for 15-20 minutes, and then carry out Raise the temperature to 70-73°C for the second time and...

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PUM

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Abstract

The invention discloses a making method for raspberry kvass. The raspberry kvass provided by the invention is added with degreased corn flour, and the natural vitamin E and glutathione (longevity factor) rich in corn flour and raspberry nutrients can achieve strengthening and synergistic effects. In an adjustment process, mint (0.2-0.3%), liquorice (0.2-0.3%) and wort (0.2-0.3%) infusions are added to improve the product flavor and strengthen the product efficacy. In addition, a diatomite machine and a nano-film machine are combined to remove yeast residual bodies, malt residue, raspberry pomace and other impurities so as to achieve a sterile and clarified state. The method overcomes destruction of re-sterilization to product nutritional ingredients, reduces the production cost, and improves the production efficiency.

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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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02C12G3/06
Inventor 江南
Owner HUAIAN YITANG BIO ENG
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