Beet root kvass

Abstract

Disclosed is a red beet Kvass drinking by using red beet 10-20%, refined granulated sugar 5-10%, water 60-80% as raw material, whose preparing process comprises the following steps: barking and washing red beet, chopping, water boiling and extracting juice, deslagging, loading the juice into a fermentation tank, injecting syrup and mixing homogenously, sterilizing and inoculating with hybrid bacterium, freezing, depositing, fermenting, bottling, finally Pasteurising to obtain the end product.

Description

technical field

[0001] The invention belongs to the technical field of beverage preparation, in particular to a red beet kvass beverage with low alcohol content. Background technique

[0002] In Russia, kvass is a kind of sweet and sour nutritious refreshing drink that men, women and children like to drink. It is a low-alcohol drink with an ethanol content of 0.4-0.8%. Russian bread kvass has a history of thousands of years. The traditional process is the secondary fermentation method, that is: the first time the dough is fermented and baked into bread; the second time is to dehydrate and roast the bread, then add water soaked juice to enzymatically saccharify and then ferment. In my country. To obtain this kind of kvass seems to be costly and wasteful. The prior art also has an improved method to the kvass traditional process, such as "production of kvass by primary fermentation in the tank" in <Food Processing Technology, Technology and Formula Encyclopedia Sequel 1&...

Examples

Embodiment 1

[0020] Raw materials 40kg red beet, 20kg white sugar, 200kg water

[0021] Production method: combined figure 1 process flow

[0022] 1. Syrup preparation: mix 20 kg of white sugar with water, dissolve for later use.

[0023] 2. Strain preparation: Leuconostoc enterocolitica and S.C.H.1468 cerevisiae cerevisiae were respectively subjected to pure tertiary culture, and then mixed at a ratio of 1:1 or 1.5:1 to cultivate and produce strains at normal temperature. After about 24 hours, the cell count should reach 1.5×10.*5-5×10*6 / ml

[0024] 3. Peel off the residual roots and bark of fresh red beets, and wash them well. Cut into fine grains (less than 3 mm) on a vegetable cutter, put them in a pot, add 60 kg of water, and cook at 65°C for 5 minutes. After decanting, add 60kg of water to the original dish and cook again; such three times of vegetable juice are poured into the fermenter in turn. (Vegetable dregs can be used as feed) Then inject syrup into the tank and stir well...

Embodiment 2

[0026] Raw materials: 50 kg of red beet, 10 kg of white sugar, 0.2 kg of sweetener, 230 kg of water, 12 liters of mixed strains

[0027] The preparation process is the same as Example 1.

technical field

[0001] The invention belongs to the technical field of beverage preparation, in particular to a red beet kvass beverage with low alcohol content. Background technique

[0002] In Russia, kvass is a kind of sweet and sour nutritious refreshing drink that men, women and children like to drink. It is a low-alcohol drink with an ethanol content of 0.4-0.8%. Russian bread kvass has a history of thousands of years. The traditional process is the secondary fermentation method, that is: the first time the dough is fermented and baked into bread; the second time is to dehydrate and roast the bread, then add water soaked juice to enzymatically saccharify and then ferment. In my country. To obtain this kind of kvass seems to be costly and wasteful. The prior art also has an improved method to the kvass traditional process, such as "production of kvass by primary fermentation in the tank" in <Food Processing Technology, Technology and Formula Encyclopedia Sequel 1&...

Examples

Embodiment 1

[0020] Raw materials 40kg red beet, 20kg white sugar, 200kg water

[0021] Production method: combined figure 1 process flow

[0022] 1. Syrup preparation: mix 20 kg of white sugar with water, dissolve for later use.

[0023] 2. Strain preparation: Leuconostoc enterocolitica and S.C.H.1468 cerevisiae cerevisiae were respectively subjected to pure tertiary culture, and then mixed at a ratio of 1:1 or 1.5:1 to cultivate and produce strains at normal temperature. After about 24 hours, the cell count should reach 1.5×10.*5-5×10*6 / ml

[0024] 3. Peel off the residual roots and bark of fresh red beets, and wash them well. Cut into fine grains (less than 3 mm) on a vegetable cutter, put them in a pot, add 60 kg of water, and cook at 65°C for 5 minutes. After decanting, add 60kg of water to the original dish and cook again; such three times of vegetable juice are poured into the fermenter in turn. (Vegetable dregs can be used as feed) Then inject syrup into the tank and stir well...

Embodiment 2

[0026] Raw materials: 50 kg of red beet, 10 kg of white sugar, 0.2 kg of sweetener, 230 kg of water, 12 liters of mixed strains

[0027] The preparation process is the same as Example 1.

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