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RAW MATERIALS AND PRODUCTS FOR DRINKS Fermentation

RAW MATERIALS AND PRODUCTS FOR DRINKS Fermentation For the production of many alcoholic drinks by fermentation is used: the meat raw materials (rye), hops, mint and yeast. Grain materials used in the form of flour or husked only when corn production kvass (meat infusion of and management techniques). Basically the same grain is exposed malting, ie germinated in artificially created conditions. At the same time as a result of the impact of amylolytic and proteolytic enzyme complex germinating seeds starch and proteins to undergo a series of changes leading to accumulation in the resulting malt is more than simple carbohydrates (sugars) and the decay products of the protein, readily soluble in water. Therefore, the infusion of malt are a good medium for fermentation. Barley malt Barley malt used in the manufacture of kvass and Braga, must meet the following requirements to the malt. In appearance it should be uniform light yellow or yellow with a distinctive malty aroma, without the mustiness and mildew smell. Malt flavors - sweet, without bitterness. Humidity barley malt - no higher than 6%, extract no less than 70%, and saccharification time not more than 25 minutes. Comes with breweries in dry form. rye flour and rye flour Rye malt should be prepared from vysokobelkovistoy rye ability to germinate is not lower than 85%. All grain must be a uniform yellow, gray or brownish color. Rye must satisfy the requirements of GOST 1210-41. With some methods of making kvass except malt, used 95% rye flour-ing wallpaper grind. It should be no odors (musty, moldy), svetlovatobelogo colors with visible particles of the shell. When chewed it should have a slightly sweet taste without the bitter or sour taste. Permitted humidity is not more than 15% and ash - no more than 1,9-2% (calculated on dry substance). Flour comes to plants in bags and they should be provided with certificates showing all the signs, as well as label, pasted on the bag and containing a reference to the the corresponding OCT. The label must be indicated Name of the trust and combine. Hops Hops called unfertilized female inflorescences odn] nominal dicot vines from the family of hemp curves. Hop cone consists of a bent rod with a densely located caper. On stalks each of them sit female flowers with stipules and scales. By the time maturation of hop cones on the lower and inner parts stipules and cover scales, and partly on the rest surface bumps appear in the form of yellow pellets hop flour (lupulin). These grains are complex mixture of air] oil and tar. Hop acids and resins have bitter taste pretty good, and essential oil reported drink-specific delicate flavor. Hops come to the plant in dried form containing 12-13% moisture. For the manufacture of mash can be used hops both first-and second-class, cultural or wild. When accepting necessarily a smell of hops (it should have a nice flavor). Cones should be yellow-green or green). The length of the pedicels 1,5-2 not allowed to see more than 1% by weight is clearly damaged (pests and diseases) cones and not more than 1% of the leaves, stems and impurities. Accepted hop plants must meet OST 528. Peppermint dry Dry mint is dried together with stems leaves of plants of the same name. According to the specifications sheet must have a length of 5-8 cm and a width of up to 3 cm, length of spine 8-10 cm musty mint not be allowed to produce. When rubbing mint should publish a pleasant and strong apomat, and test results into the language of cause and enjoy the sensation of cold specific pleasant taste. Yeast For the preparation of fermented beverages used extruded baker's yeast, corresponding to GOST 171-41. In appearance the yeast should be white with a yellowish or grayish tint. Color should be uniform throughout the surface, without dark spots. It is also necessary to yeast mass in their structure is dense, easily broke down, and not smudge, and that on it there was no raid mold. Yeasts are considered standard when humidity noxtexceeding 77% and acidity (expressed as acetic acid) is not over 360 mg per 100 g of yeast. Resistance corresponds to the standard, If the yeast does not soften during storage from 0 to 4 ° C within 10 days from the date of issue with the yeast plant. Yeast comes in the factory of soft drinks in cakes (from 100 to 1000 g), wrapped in paper.
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