Разработка рецептуры сухих смесей для кваса с использованием растительных добавок
2010
Miller, Yu.Yu. | Stabrovskaya, E.I., Kemerovo Inst. of Food Science and Technology (Russian Federation)
As a rule dry mixes for kvass contain cereals and a combined starter (a mixture of baker's yeast and lactic acid bacteria ). Developed formulations of dry mixes with plant ingredients, namely black currant (BC) and hips, in the form of fruit and berry powders were obtained by drying of the raw material by a convective method for sparing temperature (not above 50 deg C) for greater preservation of vitamin C. These powders were added to dry mixes for kvass replacing them dry kvass at 10, 15, 20, 25 and 35%. Fermentation was carried out at t 30 deg C to a dry matter in the digested samples in 5.6%. The duration of fermentation was 22-28 h and the time of fermentation increases with increasing doses of plant components. Ready kvass after fermentation was cooled to t 0-2 deg C; beverage was removed from the yeast sediment and subjected to physical and chemical analysis. Shown that increasing doses of BC powder and hips powder leads to increased levels of amino nitrogen from 11.2 (at 10% BC) to 36.4 mg/100 cubic cm (at 35% BC) and from 14.2 to 16.8 mg/100 cubic cm at adding hips powder. The content of vitamin C also increases in proportion to the dosage of powders and reach 4.6 (at 10% BC) and 13.5 mg% (at 35% BC). Enrichment of kvass with vitamin C was more pronounced when the hips powder was used. A content of vitamin C was 16.8 mg% even at a minimum dosage of hips. At the maximum dosage it rose up to 22.1 mg%. It was found that the optimum percentage replacement of dry kvass with fruit and berry powders can be considered as 25-30%
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