Method for production of fermented honey beverage (medovukha)

FIELD: food industry.

SUBSTANCE: chunk Bashkir honey is mixed with ambrosia and well water boiled and cooled to 30-40°C, the ratio of water to chuck honey and ambrosia being 20:9:1, respectively. The honey beverage (medovukha) is infused during 30 days at a temperature of 30-35°C in a non-sealed covered glass-ware. On the fourteenth and the twenty first day, one adds 1 kg of chunk Bashkir honey into the solution to increase alcohol content and improve the taste.

EFFECT: obtainment of a honey beverage with improved organoleptic indices and pronounced natural honey aroma and the obtainment method simplification.

2 tbl, 1 ex

 

The invention relates to the wine industry, beer and soft drink industries and in relation to the reception of the honey drink.

The known method of production of honey fermented beverage, providing for the dilution of honey with water, boiling, cooling, making yeast, the fermentation, the addition of French vodka and good wine, the introduction of pre-cooked decoction of hops, incubated for 3 days, poured into a container and stored on ice [F. Vasiliev Home quasar practices. - M.: Publishing bookshop P. K. Komisarenko, 1917, p. 37].

The disadvantage of this method is the volatilization of the aroma of honey in the boiling process, which negatively affects the quality of the finished product.

The known method of production of honey fermented beverage, providing for the melting of honey, pouring it into boiling water, cooking for 1-1. 5 h with stirring, the introduction in the boiling process, hops and other spices, wort cooling, making yeast, the fermentation with the addition of fresh wort, the termination of the fermentation cooling and fermentation followed by filtration [ed. St. SU 277690, CL C12G 3/00, 1970].

The disadvantage of this method is the introduction of aromatic raw materials, substituting aroma of honey, the duration of the process.

The known method of production of honey fermented beverage, cover�schy boiling water, the making of honey, dissolve it by stirring, removing wax insoluble in parts of honey, sugar syrup, water and hops, boiling for 30 minutes, further adding hops and boiling to the desired concentration, filtration of the wort, cooled to 16-18°C, the introduction of activated Baker's yeast for 40-50 20-25 g or g of brewer's yeast per 100 litres of wort, add the remaining parts of hops, fermentation to achieve the appropriate density of the drink, cooling it down to 4-5°C for 24-36 h, removing the wort from the precipitate by decantation, excerpt 15-20 days at 7-10°C for maturation and filtration [Serbezov D. M., Furnadjiev M. C. Manufacture of soft drinks. - M.: Food industry, 1974, p. 213, 214].

The disadvantage of this method is the duration of the process, the poor quality of the finished product, because the process of boiling is removed aroma of honey, low storage stability.

The known method of production of honey fermented beverage, providing for the dilution of honey with water at a temperature of 30-40°C until the sugar content of 18-20%, the preparation of flavoring additives, their introduction into the solution, acidification, sulfatirovnie, making yeast, fermentation, sedimentation, removal of sediment and filtering [ed. St. SU 582280, CL C12G 3/06, 1977].

The disadvantage of this method is to make others�IgA and sulfatirovnie product.

Known methods of production of honey beer, providing for the dissolution of honey in hot water, boiling honey solution with stirring and removing the formed foam, add to boiling or after aromatic additives, cooling, making yeast, the fermentation at a temperature of about 26°C for 8-24 hours, removing the wort from the sediment and fermentation of the drink [V. Dontsov, etc. "Homemade pantry", M, "Sunday", 1993, pp. 224-225].

The disadvantage of this method is that, since the manufacture of a beverage aromatic additive is added, it does not provide a high quality finished product.

A method of producing alcoholic honey beverage, providing for the preparation of aqueous solution of honey sugar content of 18-20%, the introduction of an aqueous solution of pollen digestion in 10-15 days at a temperature of 23-25°C and the removal of sediment with subsequent distillation [patent RU 2022005, CL C12G 3/00, 1994].

The disadvantage of this method is that the drink has a high strength.

The known method of production of honey fermented beverage, providing for the mixing of water and honey, thorough stirring, seasoning 6 to 8 h, the fractional introduction komatsugawa ingredients aged for 3 days at a temperature of 25-27°C and a final exposure time 25-30 days [of bids� EN 94000259, CL A23L 2/00, 1995].

The disadvantage of this method is the low stability of the finished product and use komatsugawa additives.

A method of producing a honey beer, providing for the dissolution in water of natural honey, the introduction into the solution of citric acid, flower pollen in a dry powdered form, of wine yeast in the form of the wiring, the fermentation of a blend at a temperature of 19°C for 4 days with additional introduction in the process of fermentation of a solution of honey to the sugar content of 3%, the removal of the precipitate, filtration, pasteurization, aging in the period of 14-15 days at a temperature of 10°C, repeated removal of the precipitate, filtration, introduction prior to filtration of sugar or after filtration of aqueous-alcoholic extract honey plants [patent RU 2037303, C12G 3/06, 1995].

The disadvantage of this method is that to produce beverages use is not always readily available raw materials, as well as the introduction of extraneous flavors and tastes.

Known methods of production of honey beer, involving the dilution or lime blossom honey water, boiling down the solution with registration or without registration in the solution of the aromatic additives, cooling, adding the necessary components and yeast wine yeast or Baker's yeast, fermentation to necessary conditions along with�Haru, the removal of sludge and clarification, the introduction of aromatic additives, exposure within 3-12 days, removal from sediment and bottling [Shitov A. M. "Preparation of medicinal spirits", Moscow, joint-stock company "INPRO-RES, 1996, pp. 178-182].

The disadvantage of this method is the use of aromatic additives herbal ingredients, which distorts the honey flavor and aroma.

The known method of production of honey fermented beverage, providing for the preparation of honey wort by mixing honey and boiled water with spices or without cooling it, making baking yeast, fermentation, cooling, removal from the sediment of the wort and fermentation by the fact that in the preparation of honey wort mixed blend of floral honey and boiled water with a temperature of 40°C from the calculation of obtaining the mass fraction of dry substances of 12-18%, cooling the wort lead directly after mixing, fermentation is carried out for 8-12 days at a temperature of 18-22°C to ensure a visible extract 5-6%, after removing the precipitate, the wort is fixed with alcohol-rectified to the degree of alcohol content of the finished product 10-12 vol.% and make a sweetener in the amount equivalent to 4-8% of sugar, and fermentation is carried out in hermetically closed containers within 1-3 days [patent RU 2122816, 1998].

However, this method involves the use of yeast, fastening alcohol and the use of sweetener which makes him not a natural product of nature.

Known method of preparing Mead in production conditions, namely, that prepare a wort with a mass fraction of dry substances of 7-45% from honey or from its mixture with sugar or with sugar substitutes. As a dye injected into the must kvass wort concentrate, or concentrate malt, or a concentrate of barley malt. The must is fermented at a temperature of 15-30°C, then the temperature is gradually reduced to 9-14°C, incubate the fermentation mixture at this temperature, again to reduce the temperature of 2-5°C and continue digestion at this temperature until the content of the visible extract 2-16%. Duration of exposure at different levels of temperature depends on the mass fraction of dry solids in the original wort. Composition for the preparation of Mead, obtained by the above method contains 100 gave the finished product: 100-600 kg of natural honey, 0.05 to 0.25 kg of concentrate dark malt hopped, 1.5 to 10 kg of yeast baking pressed, or 0.4 to 3.0 kg of dry Baker's yeast, 80-110 cm3honey essences and the rest water. This method can be obtained another composition for the preparation of Mead that contains 100 gave the finished product: 100-500 kg of natural honey, 20-100 kg of sugar, 0.2 to 0.8 kg of concentrate of kvass wort, 1,5-10,0 kg Dr�Jia baking pressed or 0.4 to 3.0 kg of dry Baker's yeast, 0.3-0.7 kg ginger extract, 0.5 to 0.9 kg of oregano extract, 0.2 to 0.6 kg of the extract of cardamom and the rest - water [patent RU 2202604, 2003].

The disadvantage of this method is the use of aromatic additives herbal ingredients, which distorts the honey flavor and aroma.

Known method of preparing Mead, providing for the dissolution in water of natural honey, grinding pollen, blending them, adding to the blend of yeast, dropping blending, heat treatment of the beverage, the removal from the sediment and adding aromaterapi ingredient. Grinding of pollen leads to a powder, after which it was before blending is mixed with water to form a pasty mass, when blending use all the amount of honey provided by the recipe, and the fermentation is carried out pressed baking yeast at a temperature of 20-24°C for 7-9 days, as aromaterapi ingredient used ethanolic extract of propolis, which is added after fermentation blending, after which the drink is thoroughly mixed and subjected to heat treatment by cooling to a temperature+5-+7°C followed by removal of the precipitate [patent RU 2156284, 2000].

The disadvantage of this method is that the production of the drink used yeast, used armoor�beverage processing and use of alcoholic extract of propolis, that distorts the taste of the drink.

Famous Mead home made on the basis of Bashkir honey with bee bread and spring water (Mead home: [Electronic resource]. Available at: http://www.med-konfitur.ru/shop_medovuha/medovuha_domashnya.html. (reference date: 16.02.2014)].

However, the method of obtaining this beverage provides for the cooking of honey with hops, then in the honey wort, yeast is added. Thus, the fermentation process occurs by made yeast.

The closest analogue of the invention is a method for the production of honey beer, namely, that carry out the grinding of honey-producing, highly scored by ambrosia. Honeycombs are placed in a wooden tub, obvalivautsya boiling water and thoroughly mixed Veselka. Then add cold water to cool off before the heat of fresh milk, and all the rising wax squeeze in clumps and removed from the drink. Sank to the bottom ambrosia fray between your hands. Then put the tub on the stove and take cover. Through the night the wort is fermented, it is poured into the barrel and, if necessary, add honey. Keg at room temperature remains about two weeks. From time to time it should finish before the top of the honey fed, and as soon as stormy fermentation is over, close the sleeve in the barrel and put in a cool place. After a month drink "Mead natural" spill�the looks of the bottles and corked tubes [Mead natural: [Electronic resource]. Available at: http://www.per-ga.ru/news/1198.html (accessed 12.02.2014)].

The disadvantage of this method is that at the initial stage of production of pollen in the combs, is termocondactivity (scald with boiling water) that is ruining not thermostable yeast cultures contained in Perge.

The object of the invention is to expand the range honey drinks.

The technical result of the invention is to obtain a product with higher quality at the expense of preservation of native ingredients and nutrients of honey and pollen with honey is a natural honey aroma, the simplification of the method.

Said technical result is achieved in that in the method of producing representations honey fermented beverage, comprising mixing a cell of honey with bee bread and boiled water, maceration for 30 days, according to the invention is mixed with cooled to 30-40°With spring water at a ratio of water Bashkir cell of honey and pollen, respectively, 20:9:1, insist at a temperature of 30-35°C leaking in closed glass container, and at 14 and 21 days in solution is added to 1 kg of the Bashkir honey comb.

Thus, the beverage obtained by the fermentation of honey solution natural microflora contained in Perge. Usually the drink has a fortress within 10%, but can be � more. The sugar content of 3-4%.

Example of preparation

For making representations honey drink "Ball" take 10 kg of Bashkir honey comb with pollen of 20 liters of boiled, cooled to 30-40°C spring water. The ratio of water, comb honey and pollen, respectively - 20:9:1. Insist honey drink for 30 days at a temperature of 30-35°C is not hermetically sealed container made of glass with insulation natural insulation materials. This temperature is maintained by the activity of microorganisms carrying out the fermentation process. At 14 and 21 days in solution is added to 1 kg of the Bashkir comb honey to increase alcohol content and improve the taste of the drink. As shown by repeated tests on the selection ratio, time, temperature and method of digestion - it is the ratio of water, honey and bee-bread, and digestion time, ensure optimal output of products with high organoleptic properties and flavor, depending on the degree of fermentation. The filtered output of finished beverage is approximately 20-22 l, with an alcohol content of about 10%, of solids 11%, sugar 3%, acidity - 7. Obtained natural product has stewed taste, reminiscent of freshly prepared sweet and sour kvass with honey tones. The drink has a honey aroma with CEE�face-to-face shades. Because Mead is a product of natural fermentation, the characteristic is light saturation with carbon dioxide. Due to the fact that in the preparation of Mead, it is not subject to boiling, it preserves the native ingredients and nutrients of honey and pollen. The result is very rich in carbohydrates, amino acids, enzymes, vitamins and other biologically active substances in the beverage.

The DEFINITION of QUALITY HONEY DRINK "BAL" (MEAD)

The aroma, color and taste were determined by organoleptic method.

1. Determination of acidity by titration method

The essence of the method consists in adding to a strictly defined volume of juice titration solution until, until the mixture litmus test will not acquire a blue color, which would mean the neutralization of the alkali entire acid found in the juice. Knowing the initial volume of the juice and the titration volume used alkali solution, and 1 ml of alkali will neutralize with 0.1% acid, you can easily identify the acidity.

2. Determination of dry matter content refractometric method

Before you start, check the readings on the instrument using distilled water. On the lower prism of the Refractometer fused glass stick apply 1-2 drops of distilled water, lower the upper prism and Ceres-3 min hold measurement. The boundary of light and shade must be clear in order to pass through the point of intersection of the filaments (hairs) or a dotted line. Refractometer installed on the refractive index of distilled water at 20°C 1,3329 that corresponds to 0% dry solids.

Prisms of the Refractometer wipe with a dry gauze, fused glass stick apply 1-2 drops of the sample liquid, filtered through large-pore filter paper. Lower upper prism and 2-3 min make measurements. Metering produce 2-3 times and calculate the arithmetic mean. On the scale of the Refractometer determines the refractive index or mass fraction of dry substances. If the scale of the Refractometer calibrated for the refractive index, in the table, find the mass fraction of dry substances.

3. Determination of the quantity of sugar according to the specific weight

Hold the hydrometer with two fingers at the neck, carefully drop into the cylinder with the wort. Thus it is necessary to catch the moment when he stops to take in the wort due to its own weight. Once the hydrometer reaches the point of immersion, leave it to freely float in the wort, not allowing it to touch the walls of the cylinder.

Checking the hydrometer, note the numbers on the scale, which is against the surface of the wort (it shows the specific gravity of the wort); then measure the temperature of SSL�. Readings specific gravity on the hydrometer correspond to the temperature of the wort +20°C, then at another temperature it should be an amendment to the hydrometer readings.

In the case where the temperature of the wort is above +20°C, to the indications of the scale of the hydrometer is added to 0.2 for each division. If the temperature of the wort is below +20°C, then for every division of the indications of the scale of the hydrometer is taken of 0.2. After applying the corrections determined by the amount of sugar.

4. The determination of the concentration of alcohol aromaticheskim method

To determine the concentration of alcohol hydrometers take over the upper end of the rod, free from scale, dipped in a water-alcohol solution, immersing it in until before the expected mark aromaticheskoi scale will not remain 3-4 mm, then give the hydrometer float freely. After 3 minutes remove the countdown hydrometer readings using a magnifying glass if necessary. If the hydrometer is immersed in a solution of more than 5 mm in relation to the alleged point of the scale, it's removed from the water-alcohol solution, wipe with a linen towel and the measurement is repeated. Readings of hydrometer produce the lower edge of the meniscus with an accuracy of 0.2 smallest division.

In accordance with a reference application determine the concentration of alcohol in water-alcohol solution at 20°C on the first count and�of Eomer and temperature. Similarly determine the concentration of alcohol repeated use of the hydrometer. The calculations to determine the concentration of alcohol for accounting perform up to hundredths of a percent alcohol by volume, in all other cases, to the nearest tenth of a percent.

The results of determination of quality and change of parameters of honey drink during the cooking process are presented in tables 1-2. As can be seen from the tables, the maturity and the fullness of the taste of honey drink are formed by the 30th day and obtained by the proposed method honey beverage has improved organoleptic indices.

A method of producing representations honey fermented beverage, comprising mixing a cell of honey with bee bread and boiled water, maceration for 30 days, characterized in that it is mixed with cooled to 30-40°With spring water at a ratio of water Bashkir cell of honey and pollen, respectively, 20:9:1, insist at a temperature of 30-35°C is not tightly closed glass container, and at 14 and 21 days in solution is added to 1 kg of the Bashkir honey comb.



 

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16 cl, 1 dwg, 4 ex

FIELD: non-alcoholic beverage production.

SUBSTANCE: Quass mash concentrate is diluted according to common technology with soft water, sugar or sugar syrup is added and mixture is pasteurized for 30-60 min. Then mash is cooled to 20-30°C and fermented for 2-3 h in continuous flow in two subsequent steps by passing through vessels filled with adsorbent on 1/3-1/2 of high to obtain necessary conditions. In the first step pure yeast culture immobilized on sorbent surface is used in amount from 250 millions to 1 billion of cells in 1 ml to obtain alcohol content not more than 1.2 %. In the second step lactic bacteria immobilized on sorbent surface is used in amount of 7-7.5 billion of cells in 1 cm3. Fermented mash is cooled to 0-2°C, racked off, filtered through kieselguhr or pasteurized. Fermented mash after racking off may be blended with formula ingredients. As sorbent polyethylene rings are used.

EFFECT: accelerated method for quass production; quass of standard and stable organoleptic quality.

4 cl, 3 ex

FIELD: soft beverage industry.

SUBSTANCE: kvass wort concentrate is diluted with softened water and added sugar syrup or sugar, then purified lactic acid in amounts providing acidity of starting wort corresponding to 3 mL of 1 M NaOH per 100 mL kvass, after which wort is pasteurized for 30-60 min. Wort is further cooled to 20-30°C and fermented for 2-3 h in continuous flow by passing cooled pasteurized kvass wort through tank filled with sorbent (in particular, polyethylene rings) to 1/3-1/2 its height, sorbent bearing yeast immobilized on its surface in amount from 250 millions to 1 billion cells in 1 mL wort. When fermentation provides product with required conditions, it is cooled to 0-2°C, separated from precipitate, filtered through kieselgur or subjected to sterilizing filtration, or pasteurization. Fermented can be then blended with prescribed ingredients.

EFFECT: accelerated kvass manufacturing process, facilitated process control, and standardized and stabilized organoleptic characteristics of product.

4 cl, 3 ex

FIELD: functional agent, capable of elimination unhealthy nicotine action caused by smocking.

SUBSTANCE: claimed functional agent is prepared by drying of composition containing (pts w.): green tea effective ingredient powder 50-500; extract from mulberry leaves 7.5-75; apple juice 3-30; extract from liquorice roots 3-30; and extract from dried orange skin. Extract from mulberry leaves extract from liquorice roots and extract from dried orange skin are prepared by decocting in boiling water. Functional beverage is prepared by blending 0.5-5 mass % of functional agent with water. Method for functional agent production also includes providing filtrates of nuts, vegetables, fruits, concentrates roots, skin and leaves. Then powder is formed by blending of said filtrates and concentrates with green tea effective ingredient powder. Powder is filtered and dried by spray-type dried.

EFFECT: functional agent inhibiting cancerogen forming caused by smocking, having antioxidant effect, and preventing lung cancer.

6 cl, 32 dwg, 4 tbl, 20 ex

FIELD: food-processing industry.

SUBSTANCE: liquid food product may be water, juices and beverages containing enriching amount of calcium-magnesium lactate-citrate complex formed by reaction between alkaline source of calcium and alkaline source of magnesium with mixture of lactic and citric acids optionally stabilized with carbohydrates.

EFFECT: improved gustatory qualities owing to absence of bitterness or strange taste in product.

17 cl, 6 ex

FIELD: food-processing industry.

SUBSTANCE: method involves mixing basic components in souring-fermenting vessel (souring tank) while exposing to acoustic action; separating; finishing receipt in blending vessel while exposing to acoustic action; cooling and bottling. Acoustic action is performed through acoustic emitters providing vibrations in both horizontal and vertical planes of vessel at frequency of 2.5-3.5 KHz and at intensity of 1.0-1.5 W/cm2. Apparatus has at least one component mixing vessel equipped with axial vertical pipe connected to circulation system and hydroacoustic emitters. The latter are disposed on horizontal pipes connected to said vertical pipe so as to provide fixed direction of acoustic field at an angle of 120° to horizontal and vertical planes of vessel. Apparatus is also equipped with heating-cooling system, basic component inlet branch pipe and outlet branch pipe for resultant product. Method and apparatus allow process for producing of fermentation kvas to be intensified by 2-3 times.

EFFECT: reduced number of processes, intensified process of producing fermentation kvas, and complete elimination of foaming process.

4 cl, 2 dwg

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