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Fagopyrum tataricum kwas beverage

A technology of tartary buckwheat grid and gas, applied in the field of flavored drinks, to achieve the effects of unique taste, improved health care and high economic benefits

Inactive Publication Date: 2017-06-13
张燕
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After the kvass beverage was introduced into our country, some enterprises in our country developed various flavors for it, but there is no kvass beverage with the flavor of tartary buckwheat tea. Expansion is positive

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] A tartary buckwheat kvass beverage consists of the following raw materials in parts by weight: tartary buckwheat 60, raw yeast 5, white sugar 60, raisins 3, lemon peel 30, honey 6, purified water 1200, and its preparation method includes the following steps: (1) Stir fry the tartary buckwheat at 60℃ to make tartary buckwheat tea, boil pure water, add an appropriate amount to tartary buckwheat tea, soak for 1.5h, and filter; (2) Add sugar to the filtrate and boil it. Add lemon zest, decoct for 1.5 hours and filter; (3) Cool the filtrate obtained in step (2) to 30°C, add raw yeast and honey, stir well, seal and ferment until fully foamed, then add raisins and pack , Store at low temperature for 20 days with a lid and seal, ready to be obtained.

Embodiment 2

[0009] A tartary buckwheat kvass beverage consists of the following raw materials in parts by weight: tartary buckwheat 50, raw yeast 3, white sugar 50, raisin 5, lemon peel 20, honey 5, purified water 1000, and its preparation method includes the following steps: (1) Fry the tartary buckwheat at 50℃ to make it into tartary buckwheat tea, boil pure water, add an appropriate amount to the tartary buckwheat tea, soak for 1 hour, and filter; (2) add sugar to the filtrate and boil, add Lemon zest, decocted for 2 hours and filtered; (3) Cool the filtrate obtained in step (2) to 40°C, add raw yeast and honey, stir well, seal and ferment until fully foamed, then add raisins and pack them. Store at low temperature for 30 days with a lid and seal, ready to be obtained.

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PUM

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Abstract

The invention discloses a fagopyrum tataricum kwas beverage. The fagopyrum tataricum kwas beverage comprises the following raw materials: fagopyrum tataricum, raw yeast, white sugar, raisin, lemon peels, honey and purified water. A preparation method comprises the following steps : 1) performing stir frying on the fagopyrum tataricum at the temperature of 50-60 DEG C to prepare the fagopyrum tataricum tea, boiling the purified water, adding a proper amount of purified water in the fagopyrum tataricum tea, immersing the materials for 1-1.5 h, and filtering the material; 2) adding white sugar in a filtrate and boiling the materials, adding lemon peels, boiling the material for 1.5-2 hours and filtering the material; and 3) cooling the filtrate prepared by the step 2 to the temperature of 30-40 DEG C, adding raw yeast and honey, fully and uniformly stirring the materials, sealing the materials for fermentation to fully generate bubbles, adding raisin and performing split charge, adding a cover for sealing the material at low temperature for preservation for 20-30 days to obtain the product. According to the fagopyrum tataricum kwas beverage, fragrance of fagopyrum tataricum and flavor of kwas are combined, mouthfeel is unique, health care efficacy of the kwas beverage is increased, and the method has high economic benefit.

Description

Technical field [0001] The invention belongs to the technical field of flavored beverages, in particular to a tartary buckwheat kvass beverage. Background technique [0002] Kvass / Kvass (Russian, Ukrainian: квас, meaning "fermented"; Polish: kwas chlebowy, meaning "fermented with bread";) is a kind of prevalent in Russia, Ukraine and other Eastern European countries, containing low Alcoholic beverages are fermented from rusks. The color is similar to beer but slightly red, with moderate sweetness and sourness. Since its alcohol content is only about 1%, it can also be consumed by children. It is a very popular soft drink. In addition, in Russian cities, kvass can also refer to kombucha. The drink was later introduced to my country's Harbin, Jilin, Yili, Tacheng, Urumqi and other regions in Xinjiang. Kvass beverage has a unique aroma of fermented barley milk and hops. Kvass adopts biological engineering technology, uses Russian-style loaf, hops, and maltose as the matrix, mixe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/382A23V2002/00A23V2200/30
Inventor 张燕
Owner 张燕
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