Kwas chlebowy drink and preparation method thereof

A kvass and beverage technology, applied in the field of kvass beverages and its preparation, can solve the problems of high price of health care ingredients, and achieve the effects of improving blood components, supplementing physical strength, and promoting heart, brain and blood vessel functions.

Inactive Publication Date: 2016-02-17
BURQIN COUNTY BAHAR BEVERAGE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, there are very few studies on further improving the health-care effects of kvass be...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of malt kvass beverage, comprising the steps of:

[0026] (1) Mix 9kg of malt with 600kg of water and carry out saccharification treatment. The saccharification treatment temperature is 65° C. and the saccharification treatment time is 90 minutes; boil for 2 hours, add 10 g of hops and 10 kg of bran and boil for 18 minutes, then cool to Add 30g of brown sugar at 55°C and add activated yeast for anaerobic fermentation at 40-42°C for 12 hours to obtain wort fermentation liquid; brown sugar is brownish red or yellowish brown, sweet and slightly molasses, without obvious black Point, in addition to the function of carbohydrates can provide heat, it also contains trace elements, such as iron, chromium and other minerals. The nutritional value is much higher than that of white sugar and granulated sugar; it has the effects of nourishing qi, slowing the middle, transforming food, nourishing blood and breaking stasis; health value.

[0027] (2) Add 5 kg o...

Embodiment 2

[0033] (1) Mix 18kg of malt with 1200kg of water, the saccharification temperature is 50°C, and the saccharification time is 110min; boil for 3h, add 10g of hops and 10kg of bran and boil for 18min, cool to 50°C, add Add 30g of donkey-hide gelatin brown sugar to 40-42℃ for anaerobic fermentation with activated yeast for 14 hours to obtain wort juice fermentation liquid; donkey-hide gelatin brown sugar belongs to health-care brown sugar, which has the functions of harmonizing blood and nourishing yin, removing wind and moistening dryness, suitable for the crowd: suitable for children and all people except diabetics.

[0034] (2) Add 10kg of miscellaneous nectar and 6kg of white granulated sugar to the wort fermentation liquid, boil for 15min, add activated lactic acid bacteria for anaerobic fermentation at 40-42°C for 12h, then cool to 0°C, The kvass beverage is obtained after algal earth filtration and sterilizing at 120° C. for 30 minutes, with a sugar content of 4 degrees; h...

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PUM

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Abstract

The invention discloses a kwas chlebowy drink and a preparation method thereof, and belongs to the field of food processing. The kwas chlebowy drink is prepared from, by weight, 45-50 parts of maltose, 0.8-2.5 parts of saccharose, 0.08-0.12 part of honey and 0.1-0.15 part of yeast. The kwas chlebowy drink has the advantages of enhancing immunity, balancing metabolism and the like.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a kvass beverage and a preparation method thereof. Background technique [0002] Kvass is made of Russian bread (Da Liba) as the base, which is fermented by saccharification, lactic acid bacteria and multiple strains. Kvass is processed by bioengineering technology and traditional fermentation technology. It is currently the only drink brewed from large bread in China. Rich in nutritional value, regular drinking is good for health. It is rich in protein, vitamins, amino acids, lactic acid bacteria, calcium and other ingredients that are beneficial to the human body. It has the effects of appetizing, invigorating the spleen, lowering blood pressure, and eliminating fatigue. [0003] However, there are very few studies on further improving the health-care effects of kvass beverages. The main reason is that the price of various health-care ingredients is high. Existing problems. ...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/68A23L2/54A23L33/00A23L21/25A23L2/52
CPCA23L2/382A23L2/52A23L2/54A23L2/68A23V2002/00A23V2250/628A23V2200/324A23V2200/326A23V2200/31A23V2200/30
Inventor 库尔班江·索尔坦马木提加日斯·吾马尔别克
Owner BURQIN COUNTY BAHAR BEVERAGE CO LTD
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