COOKING bread kvass

COOKING bread kvass Unlike wine, beer, whose manufacture is overestimated only after the complete cessation of fermentation and subsequenxtextracts, bread kvass is a product of incomplete fermentation. Therefore, the requirements for stability kvass, significantly lower than those for alcoholic beverages. Nevertheless, alcohol-free industry is interested the release of such kvass, which would preserve their quality within 3-4 days. Fermentation of sugars by yeasts in kvass desirable only for the saturation of the beverage carbonation. Excessive accumulation of the same ethyl alcohol (more than 1,3%) unacceptable, since it lowers the taste of the drink. Issue kvass with high levels of alcohol contrary to intended purpose drink. There are several methods of obtaining kvass: infusion, Mash and rational. They differ not only in the process of cooking the wort and of fermentation, but also apply different amounts of raw materials. Kvass produced by compounding № 86 NKPP USSR. infusion method is the most and least starm perfect of the existing methods. When infusion method Preparation of wort is preceded by baking dough of the mixture malts (rye and barley) and flour. Baked bread, fresh or dried form (dry kvass) is subjected to maceration water. To the resulting wort is added sugar and mash is ready to fermentation. With this method, a significant amount of carbohydrates (Up to 30-40% carbohydrates, cereal supplies) is not used because as saccharification occurs only for a short time - from the dough and until the destruction of amylase in the furnace. The very process of roasting causes the appearance of specific taste and aromatic properties of bread. Brew obtained by this method is very aromatic. In the manufacture of kvass infusion method is needed following equipment: for bakeries - mixing box for mixing, mechanical Kneader, wooden table dough, baking dish, oven, dryer Kvasnikov, crusher. Scheme of production of bread kvass shown in Fig. 32. COOKING bread kvass To prepare the Kvasnikov barley malt and rye flour (Based on the necessary number of kvass) sleep in mixing vat. There also add soaked for 1 hour earlier in the warm water of rye malt. Maceration is carried out at half the volume of water going into the batch, in order to better extract malt flavoring. Then, the dilution box top up the second half of the water (hot water), and all the dough after preliminary Publish transferred to kneading, where it is thoroughly mixed. Then the dough is formed into loaves, lay in special molds and allowed to stand at 2,5-3 hours for saccharification. After this form to bread put in the oven with temperature above 170 ° for 8 - 12 per hour. Taken out and cooled 40 ° break the bread and dried. After drying, semi-finished grind) in finished form it is called dry kvass and flavoring properties significantly exceed Source rye malt. Before infusion into mash vat, first pour the hot water temperature above 70 ° in the quantity required for wetting of dry kvass. Then, with constant stirring pour the entire quantity of dry kvass needed for congestion. Stirring to produce until dry kvass not razmoknet, then add hot water at the rate of 1 / 3 the volume of total yield of kvass from this deadlock, and again stir. At the end of the mixing vat cover with a lid and leave stand for 1 hour. During this time, all the suspended particles sit dense layer at the bottom of the vat; otstayavsheesya, so-called first mash gently decanted from the sediment, not vzmuchivaya it. The first wort density 3-3,5 on saccharometer directed through refrigerator (large-scale production) in collecting vat or directly to the fermentation tank (small production.). After that, the infusion vat on the thick add the second third of hot water. Sediment is thoroughly mixed and leaves settle for 1 - 1,5 hours. Obtained thus the second wort is draining through the fridge goes in a vat of first wort. Coming mash vat gain another 1 / 3 water and the same procedure gets the third sink, which is also directed through a refrigerator in the overall fermentation tank, where, after obtained by mixing the wort density of 1,2-1,5% on saccharometer. In the resulting mash is added the required amount of sugar in as a thick syrup, the rate of 5.5 kg / 1 Ch. You can pour 1 / 3 of sugars with the calculation of adding 2 / 3 of it before pouring the finished kvass. At the same time introduce the essence of peppermint or pepperminxtextract (leaf) rate of 0.017 g / 1 Ch, caramel and yeast. Required quantity Yeast Weigh 5 g of 1 show bred in a small quantity of warm mash with sugar, put them in a warm place, and when there is foam, pour the resulting fermented in fermentation vat of mash, where it is stirred with an oar and leave alone. The temperature of the wort when making yeast should be in summer above 18-20 °, and in the winter 23-25 ??°. Beginning of fermentation is characterized appearance on the surface of the foam. Acidity during this time should increase no higher than 0.15%. After the main fermentation kvass cooled to 10-12 ° (summer) and sent for bottling in vat packaging. Ready kvass must be clearly marked bready taste, without sediment grain slurry, density and acidity should comply with chemical standards for finished products. mash method. With this method, grain supplies ispolzutsya no baking - direct rubbing their npi water temperature, favorable for the action of amylase. This achieves a high density of the wort and better use of the carbohydrate part of grain supplies. Brew prepared by mash method, without otvarok or otvarkami does not have the typical aromatic taste baked bread and durability of its smaller than the resistance kvass produced by infusion method. Preparation of wort without otvarki. in the mash tub with hot water at 60 ° asleep otveshennoe raw thin stream with constant stirring, then the temperature of mash gradually increased to 65-70 °. At this temperature for 1,5 hour takes full saccharification process of starch grain supplies. Determine the completeness of the saccharification reaction with iodine. After the saccharification is defending wort and the plug was decanted into a fermenting vat. Decanting should lead carefully, not capturing sediment. Then pour in the thick of boiling water, and after an hour's settling into a fermenting vat poured into the second wort and bring water back to normal. After this sediment is washed and the wash water is poured into a fermenting vat. decoction method. Rye malt mash is poured into a vat of boiling water, the amount of which is 1 / 3 of the volume of wort, when stirring. This process continues at a temperature of gelatinization 90 - 92 ° C for 40 min., Then added with stirring cold water to a temperature of wort at 53 °; at this temperature make crushed barley malt. Congestion maintained at a temperature of 63 ° for 40 min. and then 1 / 3 of it taken away in the brewing kettle, where boiled for 30-40 min. and then returned to the mash Chiang, therefore the temperature in the mash up to 63-6.5 ° and at this temperature with stirring performed saccharification before disappearing purple stains from adding to the cooled wort drop one drops of iodine solution. Mash is left to defend until the top layer clear wort is drained. Selection of first wort, Sieving grounds and getting a second wort produce so same as when bezotvarochnom way. In the fermentation tank is made by washed brewer's yeast medium layer at the rate of 0.2 liters per 1 Ch or ferment on net kvass cultures of yeast and bacteria. Fermentation is carried out without adding sugar or make no more than 1 / 4 of all relying number. The duration of fermentation, 24 hours at 25 ° C. After this period, kvass miss a refrigerator and pumped into storage cellar for Exposure at or below 4 °, where as need to submit a blending tank, where sugar is added syrup to normal. Before bottling kvass cool again. rational method. Of the total grain supplies (3,2 kg per 1 hl wort) to park the coming 87% (53% rye malt and 34% rye flour). Barley malt is also a of 13% did not park the subject, it is added in the manufacture of wort. Raw material supplied to the park the, moistened 40% water (By weight of combined grain stores), and stirred loaded into zaparnik having a stirrer and a steam jacket (Fig. 33). COOKING bread kvass In zaparnike raw with constant stirring exposed to live steam under pressure at 1,5 atm for 2 hours. Quality is determined by the park the dark, almost black mass color and strong grain flavor. Steamed a lot of load with constant stirring stirrer or paddle in the mash vat, half filled with warmed to 50 ° water. After 1 hour settling first wort is drained into a fermenting vat. Remaining sediment re-fill with water, having temperature of 60 °, and fall asleep with constant stirring barley malt. The temperature of the wort quickly raised from 60 to 70 °. A traffic jam kept dpu this temperature for 30 min. once again leave it to defend in 1 hour, then getting a second wort poured in a fermenting vat. You can rest sediment Pour a third time with water for 1 / 2 volume of the tub, hold, stirring constantly, for 30 minutes. at 70 °, then give 1:00 to settle and then pour the wort into the third vat. At 50 ° congestion is kept to a better leaching extractives of steamed mass, and at 70 ° - for saccharification of starch and dextrin accumulation. The volume of fusion in the fermentation tank must (in ch) should correspond to take the norm of raw materials; density it should be in good malt 2.4 on saccharometer. Ready wort is cooled to 30 ° and added to it sugar syrup. Sugar can contribute to the wort in one reception or at first only 25%, while 75% - When filling. Kvass can cook on sourdough. Starter on pure cultures bacteria and yeast for kvass a combined kvass yeast culture "M" and kvass lactic acid bacteria (Beta-bacteria number 11 and 13). As the preparation of wort to each shift at 6:00. to make sourdough from a large vat of bacterial culture pass 4 of Chapter infected by bacteria in the starter wort vat, there is added 2 liters (0.5% for combination of prepared yeast) yeast vat of yeast culture. After making the starter a must mix thoroughly. 6 hours. ferment ready to use and transferred to fermentation tanks in amount of 4% of the total wort. In warm time of year to slow the fermentation process can reduce number of yeast and 2%. Depending on the temperature of the fermentation plant continues 6 to 12 hours. End of fermentation is determined to reduce density at 0.5 to saccharometer. Kvass cooled to 10-15 °, carefully fused with the yeast filtered and poured into barrels. Bread kvass poured into pitched, clean scrubbed or steamed and disinfected not pitched wooden barrels and sealed clean disinfected dowels. Barrels should be burnt on the bottom of the stencil with specifying the name of the plant and the trust, № drums and containers it. Glued to the barrel passport with the name of the drink, the date of bottling, density, acidity, number checker. Bread kvass also bottled in bottles of not more than 1 liter and sealed with cork or crown cap. Bread kvass store in dark, well ventilated area at temperatures from 2 to 12 °.
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