Method for preparing Kvas bread concentrate

Abstract

The invention provides a method for preparing Kvas bread concentrate, belonging to the technical field of the Kvas bread concentrate production method. The method comprises the following steps: directly adding a certain amount of water into bread slices; after the bread slices sufficiently absorb water, mechanically stirring the bread slices into small blocks, performing filter pressing after preserving the heat and leaching, collecting filtrate, transferring filter residues into a saccharifying tank, adding a certain amount of water, directly adding immobilized liquifying enzyme, saccharifying enzyme and papain to preserve the heat and hydrolyze in stages, and collecting filtrate; strengthening compound amino acid and honey so as to increase the content of the flavor substances such as furan in Maillard reaction productions by over 1.5 times; and falling film and concentrating until determined solid content, thereby obtaining the Kvas bread concentrate. According to the method disclosed by the invention, the bread extracting process is standardized; the bread is crushed through a wet process, so that the clarity of the product is obviously improved. Two-step extraction and immobilized composite enzymatic hydrolysis are adopted, so that the soluble component extraction rate of the bread is increased by 10%, and thus, the method has significance on improvement of the flavor quality of the Kvas product.

Description

technical field [0001] The invention relates to a method for preparing kvass bread concentrate, which belongs to the technical field of preparation methods of kvass bread concentrate. Background technique [0002] Kvass is a traditional fermented beverage originating from Russia. Since it was introduced to China at the beginning of the last century, it has been loved by the Chinese public for its unique exotic flavor. The probiotics in it can inhibit the reproduction of harmful bacteria in the intestines, reduce toxins, and promote intestinal peristalsis, thereby improving intestinal function and defecation. In recent years, with the improvement of people's living standards and the enhancement of health awareness, kvass drinks have become more and more popular among consumers. [0003] Kvass mainly includes bread kvass and malt kvass. The traditional kvass brewing technology has a simple process and poor production standardization, which leads to problems such as poor prod...

AI Technical Summary

Problems solved by technology

This technology is a great improvement compared with the traditional technology in terms of microbial pure-bred fermentation, but because the technology includes kvass bread production and rusk extraction and other processes, the overall process route is relatively long

Due to the large difference in the quality of the extracts produced by different companies, the quality of the final kvass product has a large difference

Moreover, because the process route is too long, the quality of the extract produced by a company itself also has large differences.