Kargas beverage and preparation method thereof
By using raw materials such as barley, wheat bran, and red dates, and a specific fermentation process, the method for preparing kvass beverages has solved the problems of monotonous flavor and insufficient nutrition in kvass beverages, providing unique flavor and nutritional components to meet consumer needs and have the effect of clearing heat and relieving summer heat.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- 李军
- Filing Date
- 2023-04-10
- Publication Date
- 2026-04-17
AI Technical Summary
Existing kvass beverages have limited flavor options, failing to meet diverse consumer needs, and lack nutritional value, failing to provide abundant vitamins and amino acids.
Kvas beverages are made from raw materials such as barley, wheat bran, red dates, hops, honey, sugar, microbial agents, and flavor modifiers through a specific fermentation process. This process includes steps such as soaking, cooking, stirring, sealed fermentation, and sterilization. Fermentation temperature and pressure are controlled, and carbon dioxide or inert gas is added to ensure the taste and nutritional components.
It enriches the variety and flavor of kvass beverages, provides abundant vitamins and amino acids, has the function of clearing heat and relieving summer heat, and enhances the health value of the beverage.
Abstract
Description
Technical Field
[0001] This invention relates to the field of beverage technology, and in particular to a kvass beverage and its preparation method. Background Technology
[0002] Kvas, generally referring to kvass, is a transliteration of the Russian word "kbac," meaning fermented. Kvass is a fermented beverage. In modern Chinese, it specifically refers to the kvass series of drinks introduced to Heilongjiang Province, my country, about 100 years ago by Russian merchants, made using Russian bread-fermentation techniques. It has been in my country for over a century. Kvass uses bioengineering technology, with Russian rye bread (large bread) and maltose as a base, fermented through saccharification, lactic acid bacteria, and a mixture of multiple strains. Its color is similar to beer but slightly reddish, with a balanced sweet and sour taste. It is a distinctive, uniquely flavorful, nutritious, and delicious fermented beverage with no (or minimal) alcohol. With the improvement of living standards, people's demands for food quality and flavor have gradually increased, but currently, the variety of kvass beverages on the market is limited and cannot meet more diverse needs. Summary of the Invention
[0003] Therefore, in view of the above shortcomings, the present invention provides a kvass beverage and its preparation method, which not only enriches the variety and flavor of kvass, but also supplements the human body with vitamins and amino acids, improves health, and can achieve the effects of clearing heat and relieving summer heat.
[0004] The technical solution of the present invention is as follows:
[0005] A type of kvass beverage, the ingredients of which are composed of the following by weight:
[0006] 10-20 parts barley, 30-50 parts wheat bran, 1-5 parts red dates, 0.5-2 parts hops, 5-20 parts honey, 10-20 parts sugar, 5-15 parts microbial agent, 3-10 parts flavor enhancer, and 500-1500 parts water.
[0007] Furthermore, the flavor modifier may be fruit and vegetable juice, fruit and vegetable powder, or fresh fruit and vegetables.
[0008] Furthermore, the flavor modifier may be one of the following fruit and vegetable juices, fruit and vegetable powders, or fresh fruits and vegetables: strawberry, plum, red goji berry, black goji berry, mulberry, passion fruit, cantaloupe, carrot, sea buckthorn, coconut, apricot, walnut, fragrant pear, tomato, etc.
[0009] Furthermore, the microbial agent includes brewer's yeast and lactic acid bacteria.
[0010] Furthermore, its preparation includes the following steps:
[0011] S1: Crush the barley and wheat bran separately, mix them in proportion, soak them in hot water at 50-100℃ for 1-12 hours, then extract and filter.
[0012] S2: Steam the barley and wheat bran for 1-7 hours, then cool to 40°C;
[0013] S3: After crushing the red dates, add them along with hops, honey, sugar, inoculant, and flavor enhancer to barley and wheat bran, and stir for 1-2 hours;
[0014] S4: Ferment in a sealed environment for more than 24 hours, with the fermentation temperature controlled at 25-45℃ and the pressure at 0.1-0.7MPa;
[0015] S5: After fermentation, cool down to 0-2℃, filter, blend, sterilize, and purge with carbon dioxide or inert gas using a disc centrifuge to obtain kvass beverage.
[0016] The beneficial effects achieved by using this invention are as follows:
[0017] This invention provides a uniquely flavored kvass beverage, which enriches the variety and flavor of kvass; it also provides the human body with more vitamins and amino acids, thus promoting health; and when consumed in the hot summer, it can also cool the body and relieve heat, making it highly functional. Detailed Implementation
[0018] Reference will now be made to detailed embodiments of the present invention, one or more of which are described below. Each example is provided for explanation and not for limitation of the invention. In fact, it will be apparent to those skilled in the art that various modifications and variations can be made to the invention without departing from its scope or spirit. For example, features described or illustrated as part of one embodiment may be used in another embodiment to produce further embodiments.
[0019] Therefore, this invention is intended to cover such modifications and variations falling within the scope of the appended claims and their equivalents. Other objects, features, and aspects of the invention are disclosed in or will be apparent from the following detailed description. Those skilled in the art will understand that this discussion is merely a description of exemplary embodiments and is not intended to limit the broader aspects of the invention. The invention is further described below with reference to embodiments.
[0020] Example 1: A kvass beverage, the raw materials of which are composed of the following by weight:
[0021] 15 parts barley, 45 parts wheat bran, 3 parts red dates, 1.5 parts hops, 10 parts honey, 10 parts sugar, 5 parts inoculant, 10 parts flavor enhancer, and 1000 parts water.
[0022] The flavor enhancer is one of the following fresh fruits: strawberry, passion fruit, cantaloupe, etc.
[0023] Its preparation includes the following steps:
[0024] S1: Crush the barley and wheat bran separately, mix them in proportion, soak them in hot water at 50-70℃ for 1-12 hours, then extract and filter.
[0025] S2: Steam the barley and wheat bran for 1-7 hours, then cool to 40°C;
[0026] S3: After crushing the red dates, add them together with hops, honey, sugar, inoculant, yeast, and flavor enhancer to barley and wheat bran, and stir for 1-2 hours; the flavor enhancer can be processed with a high-speed blender before being added.
[0027] S4: Ferment in a sealed environment for more than 24 hours, with the fermentation temperature controlled at 25-35℃ and the pressure at 0.1-0.7MPa;
[0028] S5: After fermentation, cool down to 0-2℃, filter and sterilize using a disc centrifuge, and then fill with carbon dioxide or inert gas to obtain kvass beverage.
[0029] Example 2: A kvass beverage, the raw materials of which are composed of the following by weight:
[0030] 15 parts barley, 45 parts wheat bran, 3 parts red dates, 1.5 parts hops, 10 parts honey, 10 parts sugar, 5 parts inoculant, 10 parts flavor enhancer, and 1000 parts water.
[0031] The flavor enhancer is a juice from one of the following: strawberry, passion fruit, cantaloupe, etc.
[0032] Its preparation includes the following steps:
[0033] S1: Crush the barley and wheat bran separately, mix them in proportion, soak them in hot water at 50-100℃ for 1-12 hours, then extract and filter.
[0034] S2: Steam the barley and wheat bran for 1-7 hours, then cool to 40°C;
[0035] S3: After crushing the red dates, add them along with hops, honey, sugar, yeast, inoculants, flavoring agents and seasonings to barley and wheat bran, and stir for 1-2 hours;
[0036] S4: Ferment in a sealed environment for more than 24 hours, with the fermentation temperature controlled at 25-45℃ and the pressure at 0.1-0.7MPa;
[0037] S5: After fermentation, cool down to 0-2℃, filter and sterilize using a disc centrifuge, and then fill with carbon dioxide or inert gas to obtain kvass beverage.
[0038] Example 3: A kvass beverage, the raw materials of which are composed of the following by weight:
[0039] 15 parts barley, 45 parts wheat bran, 3 parts red dates, 1.5 parts hops, 10 parts honey, 10 parts sugar, 5 parts inoculant, 10 parts flavor enhancer, and 1000 parts water.
[0040] The flavor enhancer is a juice from one of the following: strawberry, passion fruit, cantaloupe, etc.
[0041] Its preparation includes the following steps:
[0042] S1: Crush the barley and wheat bran separately, mix them in proportion, soak them in hot water at 50-100℃ for 1-12 hours, then extract and filter.
[0043] S2: Steam the barley and wheat bran for 1-7 hours, then cool to 40°C;
[0044] S3: After crushing the red dates, add them along with hops, honey, sugar, yeast, inoculants, flavoring agents and seasonings to barley and wheat bran, and stir for 1-2 hours;
[0045] S4: Ferment in a sealed environment for more than 24 hours, with the fermentation temperature controlled at 25-45℃ and the pressure at 0.1-0.7MPa;
[0046] S5: After fermentation, cool down to 0-2℃, filter, blend, sterilize, and purge with carbon dioxide or inert gas using a disc centrifuge to obtain kvass beverage.
[0047] The preparation process in this embodiment is as follows: Before filling, sugar, food additives, baking soda, edible salt, and seasonings are put into a preparation tank according to the indicators, and then mixed with the filtered crude kvass to achieve the required standards for taste and nutrients.
[0048] The technical features of the above embodiments can be combined in any way. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.
Claims
1. A kava beverage, characterized in that, Its raw materials, by weight, consist of the following: 10-20 parts barley, 30-50 parts wheat bran, 1-5 parts red dates, 0.5-2 parts hops, 5-20 parts honey, 10-20 parts sugar, 5-15 parts microbial agent, 3-10 parts flavor enhancer, and 500-1500 parts water.
2. A kvass beverage according to claim 1, characterized in that, The flavor modifier may be fruit and vegetable juice, fruit and vegetable powder, or fresh fruit and vegetables.
3. A kvass beverage according to claim 2, characterized in that, The flavor modifier may be one of the following fruit and vegetable juices, powders, or fresh fruits and vegetables: strawberry, plum, red goji berry, black goji berry, mulberry, passion fruit, cantaloupe, carrot, sea buckthorn, coconut, apricot, walnut, fragrant pear, or tomato.
4. A kvass beverage according to claim 1, characterized in that, The microbial agent includes brewer's yeast and lactic acid bacteria.
5. A kvass beverage according to claim 1, characterized in that, Its preparation includes the following steps: S1: Crush the barley and wheat bran separately, mix them in proportion, soak them in hot water at 50-100℃ for 1-12 hours, then extract and filter. S2: Steam the barley and wheat bran for 1-7 hours, then cool to 40°C; S3: After crushing the red dates, add them along with hops, honey, sugar, inoculant, and flavor enhancer to barley and wheat bran, and stir for 1-2 hours; S4: Ferment in a sealed environment for more than 24 hours, with the fermentation temperature controlled at 25-45℃ and the pressure at 0.1-0.7MPa; S5: After fermentation, cool down to 0-2℃, filter and sterilize using a disc centrifuge, and then fill with carbon dioxide or inert gas to obtain kvass beverage.