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Method for manufacturing low-sugar low-alcohol-concentration Kbac beverage

A production method and technology of kvass, applied in the preparation of alcoholic beverages, etc., can solve the problem of being unable to drink kvass beverages with sugar content, and achieve the effect of reducing alcohol concentration

Inactive Publication Date: 2015-12-23
SHENYANG INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Kvass is rich in nutrients and has great benefits for human health, but for diabetics, it is impossible to drink kvass drinks with high sugar content

Method used

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  • Method for manufacturing low-sugar low-alcohol-concentration Kbac beverage
  • Method for manufacturing low-sugar low-alcohol-concentration Kbac beverage
  • Method for manufacturing low-sugar low-alcohol-concentration Kbac beverage

Examples

Experimental program
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Effect test

Embodiment 1

[0024] A method for making a low-sugar and low-alcohol kvass beverage, the method comprising the following steps: (1) selecting mature and plump barley malt, pulverizing the barley malt, passing through a 60-mesh sieve, and putting the barley malt and water into a fermentation tank Saccharification is carried out in the medium, the mass of barley malt and water is 1:3. Saccharify in a water bath at 72°C for 90 minutes, boil the barley wort for 3 minutes, then cool to room temperature, and then filter through 8 layers of gauze to obtain the barley wort filtrate; (2) Add fructooligosaccharides to the filtered barley wort, The mass ratio of barley malt and fructo-oligosaccharides is 5:4, after deployment, inoculate lactic acid bacteria and yeast in the fermenter, the mass ratio of yeast and lactic acid bacteria is, yeast: lactic acid bacteria=2:1, the mass parts of inoculum After inoculation, ferment in a fermenter at a fermentation temperature of 30° C. and a fermentation time o...

Embodiment 2

[0026] The mass ratio of barley malt to fructooligosaccharide is barley malt:fructooligosaccharide=1.53:1, the mass ratio of yeast to lactic acid bacteria is yeast:lactic acid bacteria=2.16:1, and other steps are the same as in Example 1.

Embodiment 3

[0028] A method for making a low-sugar and low-alcohol kvass beverage, the method comprising the following steps: (1) selecting mature and plump barley malt, pulverizing the barley malt, passing through a 60-mesh sieve, and putting the pulverized barley malt and water into Carry out saccharification in a fermenter, the mass ratio of barley malt and water is 1:2, saccharify in a 65°C water bath for 100 minutes, boil the wort for 2 minutes, then cool to room temperature, and then filter through 8 layers of gauze to obtain the wort filtrate (2) add fructooligosaccharide in the wort after filtering, the mass ratio of barley malt and fructooligosaccharide is 1:2, after deployment, inoculate lactic acid bacteria and saccharomycete in fermenter, the mass ratio of saccharomycete and lactic acid bacterium For, yeast: lactic acid bacteria = 1:1, the inoculation amount of yeast and lactic acid bacteria is 1% by mass, and fermented in a fermenter after inoculation, the fermentation tempera...

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Abstract

The invention relates to a method for manufacturing a low-sugar low-alcohol-concentration Kbac beverage. Barley malt is smashed, the smashed barley malt and water are placed in a fermentation tank for saccharification, and wort is boiled, cooled to the room temperature and then filtered through gauze to obtain wort filter liquor; fructo-oligose is added into the filtered wort, lactic acid bacteria and yeast are inoculated in the fermentation tank after blending, fermentation is carried out in the fermentation tank after inoculation, pasteurization is carried out after fermentation, then filling and storage are carried out, and the Kbac beverage is obtained. According to the method, the fructo-oligose is used for replacing cane sugar to solve the problem about the sugar content, and the low-sugar Kbac beverage meeting patient requirements is developed for diabetes patients. Besides, the alcohol concentration of Kbac is reduced, and it is guaranteed that after people drink the beverage, drunk driving and other illegal behaviors can not be caused.

Description

technical field [0001] The invention belongs to the processing technology of fermented beverages, and mainly relates to a brewing method in which kvass is fermented under the conditions of low sugar and low alcohol concentration, and is suitable for diabetics, drivers and the like. Background technique [0002] Apply fructooligosaccharides to kvass beverages as a substitute for sucrose. The metabolism of fructooligosaccharides in the body does not require insulin and does not increase blood sugar levels. Therefore, it is a safe sweetener and nutritional supplement for diabetics; And DiMartini in the United States reported that drinking low-alcohol beverages such as kvass, as long as the single drinking volume does not exceed 1.8L, then the ethanol in the blood can be guaranteed not to exceed 20mg / 100mL. Therefore, kvass is currently banned in our country. One of the best fermented toasts in dining since DUI. [0003] Kvass is the traditional main drink of the Russians. It i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 韩宗元李晓静庚新孙菡张玉儒曹靖滢
Owner SHENYANG INST OF TECH
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