Kvass concentrate composition. Kvass wort - what is it? Production of kvass and beer from kvass wort

Kvass is one of the oldest Russian drinks, which has a refreshing and invigorating effect on the human body. The drink is especially popular in the hot summer. It is consumed in its pure form and as a base for cold soup. However, preparing kvass at home takes quite a long time, while using a specialized concentrate will save your time and effort.

Kvass, in the preparation of which ready-made wort was used, is concentrated and boiled malt. As a rule, you just need to add water to it, but some recipes also recommend using raw yeast. After a few days you can enjoy a delicious drink.

What it is?

Concentrated kvass wort is a product made using exclusively natural ingredients. Visually, it looks like a viscous and thick dark brown liquid. Dry ingredients make up 70% of the concentrate. It has a sweet taste with a slight hint of sourness.

In order to prepare this concentrate yourself, you will need to acquire fermented and non-fermented (usually made from barley) dry rye malt and rye baking flour.

At an enterprise producing ready-made wort for kvass, malt is crushed and mixed with water. After which the contents are heated for 5-6 hours so that the enzyme element located in the grain has time to break down starch into sucrose: fermentable and non-fermentable. Upon completion of the process, the concentrated solution is evaporated using special equipment. To independently produce kvass wort, you do not need any special devices.

Advantages

In Rus', a family's wealth was determined by the type of kvass offered to guests. The fact is that only rich people could afford the sweet variety with the addition of honey and raisins. The poor man was content with beetroot or bread kvass. Kvass is now considered a summer drink due to its refreshing effect.

In ancient times, people consumed kvass all year round. Only the recipe and the added ingredients available for the current season have changed. And for a fasting believer, drinking this wonderful drink was one of the methods to maintain the level of immunity and strength. Few people know, but kvass wort, prepared independently at home, has a large number of useful properties:

has a beneficial effect on the stomach and intestines;
prevents harmful bacteria from multiplying;
normalizes and accelerates metabolism;
improves cardiac activity and blood vessel patency;
strengthen the body's defenses;
helps fight depression and chronic fatigue;
strengthens tooth enamel;
lowers blood pressure;
has a cleansing effect on blood vessels;
helps get rid of severe flatulence;
Regular consumption of kvass helps improve vision.

Flaws

Despite the huge number of advantages, kvass still has some disadvantages and contraindications. First of all, this drink is not recommended for people suffering from hyperacid gastritis and ulcers. This is due to the high content of active lactic and fruit acids. Even if the patient has been completely cured, kvass can cause unpleasant symptoms such as heartburn and stomach cramps. Kvass is also prohibited for patients in the oncology department, as well as those with liver disease, gall bladder and urolithiasis.

People prone to allergic reactions need to be careful. If you are allergic to cereals and alcoholic beverages, it is strongly recommended to refrain from drinking kvass. Despite the fact that kvass contains a minimal amount of alcohol, the absence of an allergic reaction cannot be guaranteed. A motorist who drinks a few sips of this drink can mislead traffic inspectors. The alcohol contained in the composition can distort the slight alcohol content in the blood.

Making kvass wort with your own hands is not at all difficult if you take into account all the recommendations. The main thing is to dilute it correctly afterwards.

Recipes

There are two commonly used recipes for making kvass wort. The first one is most suitable for cooking at home. It is simple and quite common among housewives. First, you will need to acquire Borodino or other rye bread in the amount of one kilogram and fifteen liters of water. In order to obtain a high-quality concentrate that will allow you to get a high-quality drink in the future, it is recommended to adhere to the following algorithm:

First you need to heat the water so that its temperature is not lower than 20 degrees.
The rye bread cut into slices will need to be dried in the oven and filled with water so that it is completely covered with it.
Mix the contents until the mass becomes homogeneous. Leave the crumb to steep for 20-30 minutes.

Gradually start adding hot water in small doses and keep stirring the contents. The resulting dough must be kept at a hot temperature. If necessary, heat the crumb to 70-75 degrees. Maintain temperature for forty minutes.
Then the bread crumb must be transferred to a deep and always clean bowl. For the best effect, it is recommended to cover the dishes with a lid and insulate them with a terry towel.
Slowly remove the first concentrate obtained using a regular glass or mug and transfer it to a bowl to boil again.

Pour small doses of hot water over the remaining slices of bread. Do not use boiling water whose temperature exceeds 90 degrees. The approximate volume of water added should be equal to the volume of water drained after receiving the first concentrate.
After 20 minutes, the second concentrate will be ready. Remove it from the container and add it to the first one.
Cook the resulting mixture for an hour. The contents should boil vigorously throughout the entire process. After this, the concentrate is cooled to 25 degrees and removed to a warm place for fermentation.

Making kvass wort using malt is one of the oldest recipes in Rus', which has been used for many millennia. It is worth noting that it is permissible to use glassware, enamel or steamed oak barrels.

According to the recipe, you will need to acquire: 1 kg of rye malt, 1 kg of barley malt, 1 kg of wheat, 1.5 kg of rye, 15 g of dry yeast and water, the temperature of which will be slightly more than 80 degrees. Preparation consists of the following steps:

All grain products and malt are ground into flour, after which the resulting flour is kneaded into dough. It should turn out thick. Add a little hot water if necessary to achieve the consistency of heavy cream.
Transfer the contents to a bowl to let it sit for the next three hours.
Bring 7-10 liters of water to a boil. Add boiling water to the cooled dough and wait until it cools down to 20 degrees again.
Then you need to add pre-dissolved yeast in hot water.
Place the dishes in a warm place to allow the fermentation process to begin. After the contents have fermented, you can drain the finished drink from the resulting wort.

Obtaining kvass from a ready-made concentrate purchased in a store should not cause any difficulties, since the procedure for its preparation is quite simple. Boiled water is poured into a large glass container, after which the finished concentrate is added. To improve the taste, add granulated sugar or a few tablespoons of linden honey. You will need to add a small amount of raw yeast, otherwise the fermentation process will not start.

The taste of kvass will depend on the duration of fermentation. A long process can provoke the formation of mash, while rapid fermentation will produce a sweet and pleasant-tasting drink. Then it is advisable to cover the dishes with a gauze napkin and leave for 10-12 hours. The foam that forms on the surface will help you determine that the drink is ready.

Usage

The finished concentrated kvass wort contains vital elements (carbohydrates, aminocarboxylic acids, vitamins, micro- and macroelements). In this regard, the drink has found its use not only in the food industry, but also in baking and confectionery production. In bakeries, kvass wort concentrate is used for intensifying technological processes.

For example, to improve the quality of baked goods, an appetizing smell, color and a long shelf life are necessary. The use of this product has a beneficial effect on biochemical and microbiological activity in production. Thanks to the addition of this natural product, the level of gas formation in the dough increases significantly, which allows you to obtain fluffy and tasty baked goods.

This natural product is also suitable for preparing rye, wheat, custard, delicacy, dietary, confectionery, gingerbread and cookies. Concentrate is added to the dough in the range of 1 to 9 percent in order to intensify alcoholic fermentation. This reduces the time required to complete the residual fermentation process of the dough piece.

After which you can notice an increase in the total volume of the dough, and an increase in the golden and brown hue characteristic of baking. The shelf life of the finished product is also significantly extended. The structure of the crumb becomes porous, the dough turns out soft and pleasant to the taste. The baked goods acquire a characteristic rye aroma.

It is quite difficult to purchase low-quality concentrated wort, since counterfeiting of this product has not been recorded in Russia. However, there are several useful recommendations that will help you refrain from buying from a dishonest seller. In order to maintain your finances and health, you just need to follow the following tips:

Purchase concentrated kvass wort exclusively from a trusted store that is part of the federal retail network. Today, the highest quality producers of concentrate for making kvass are Interkvass and Kolobok.
The cost of the wort ranges from 50 rubles. A product offered at a below-average price may be of poor quality.

Reliable evidence confirming proper control in the production of concentrate is the indication on the ISO9002 label. This inscription indicates that the product was manufactured taking into account international quality standards.
Sometimes you may encounter a product called malt extract. This is an ordinary concentrated kvass wort, which has only a different name.
A quality product should not contain any artificial additives or preservatives.
A high-quality concentrate, without losing its properties, can be stored for no more than twelve months. A label indicating that the product can be stored for more than one year is a sure indicator that the composition contains artificial substances.

For the recipe for making kvass from kvass wort, see below.

6. The validity period was lifted according to Protocol No. 5-94 of the Interstate Council for Standardization, Metrology and Certification (IUS 11-12-94)

7. REISSUE

This standard applies to kvass wort concentrate, kvass concentrate, Russian and Moscow kvass concentrate, okroshka kvass extract, etc.

OKP codes are indicated in Appendix 1.

1. TECHNICAL REQUIREMENTS

1.1. Kvass wort concentrates, concentrates and extracts of kvass (hereinafter referred to as products) must be manufactured in accordance with the requirements of this standard according to recipes and technological instructions in compliance with sanitary standards and rules approved in the prescribed manner.

1.2. Characteristics

1.2.1. In terms of organoleptic indicators, products must meet the requirements specified in Table 1.

Table 1


Indicator name	Characteristic
	kvass wort concentrate	kvass concentrates	extracts
			small kvass	kvass for Russian okroshka
Appearance	Opaque viscous thick liquid
	Dark brown	Light brown to dark brown	Dark brown
	Sourish-sweet, bready, with slightly pronounced bitterness	Sourish-sweet, bready, without pronounced bitterness	Sweet and sour, with a salty aftertaste, without pronounced bitterness	Sweet and sour, with a flavor characteristic of horseradish
Aroma	Rye bread		Rye bread and dill	Rye bread, parsley and dill
Solubility in water	Opalescence, due to the characteristics of the raw materials used, and sediment of single particles of grain supplies are allowed			Opalescence and sedimentation of single particles of grain supplies and crushed herbs is allowed

1.2.2. In terms of physical and chemical indicators, products must meet the requirements specified in Table 2.

table 2


Name of product	Indicator name and meaning
	Mass fraction of dry substances, %	Acidity, cm of sodium hydroxide solution with a concentration of 1.0 mol/dm3 per 100 g of product
Kvass wort concentrate
Russian kvass concentrate
Moscow kvass concentrate
Kvass concentrate
Okroshka kvass extract
Kvass extract for Russian okroshka

1.2.3. The presence of foreign impurities is not allowed.

1.2.4. The mass fraction of toxic elements in the product after diluting it with water in the ratio specified in the recipe should not exceed: lead - 0.3 mg/kg, cadmium - 0.03 mg/kg, arsenic - 0.2 mg/kg, mercury - 0.005 mg/kg, copper - 0.5 mg/kg, zinc - 10.0 mg/kg, iron - 15.0 mg/kg.

1.2.5. The microbiological indicators of the product after diluting it with water in the ratio specified in the recipe must comply with the standards approved by the USSR Ministry of Health and indicated in Table 3.

Table 3


Indicator name
Coli bacteria 1.0 cm	Not allowed
Pathogenic microorganisms, including salmonella, at 25 cm	Not allowed

1.3. Requirements for raw materials and materials

For the preparation of products the following is used:

rye for processing into malt in alcohol production according to GOST 16991;

drinking water according to GOST 2874;

rye baking flour according to GOST 7045;

Dry rye malt, fermented and unfermented according to scientific and technical documentation;

freshly sprouted rye malt, fermented and unfermented, according to regulatory and technical documentation;

brewing barley malt according to NTD;

corn flour according to GOST 6002;

corn grits according to GOST 6002;

corn according to GOST 13634;

barley according to GOST 5060;

granulated sugar according to GOST 21;

refined sugar according to GOST 22;

liquid sugar according to OST 18-170;

edible lactic acid according to GOST 490;

food grade citric acid according to GOST 908;

table salt according to GOST 13830;

dill essential oil according to scientific and technical documentation;

ready-made food mustard according to RST RSFSR 253 and normative and technical documentation;

dried parsley, celery and dill according to GOST 16732;

horseradish according to NTD;

oregano grass according to GOST 21908.

The use of enzyme preparations and other auxiliary materials approved by the USSR Ministry of Health is allowed.

1.4. Package

1.4.1. Kvass wort concentrate, kvass concentrates and extracts are bottled:

in glass bottles with a capacity from 250 to 1000 cm according to GOST 10117;

in glass jars with a capacity from 250 to 10000 cm according to GOST 5717.

1.4.2. Kvass wort concentrate and kvass concentrates intended for industrial processing are bottled:

in barrels according to NTD, wooden barrels according to NTD and GOST 8777;

in metal barrels with a capacity of 30, 50, 100, 190 dm3 according to regulatory and technical documentation, as well as imported ones approved for use by the USSR Ministry of Health;

in steel barrels in accordance with GOST 13950 with a capacity of 100 to 200 dm;

in metal flasks type FL according to GOST 5037.

The inner surface of the barrels in accordance with GOST 8777 must be lined with film bags with liners in accordance with GOST 19360, made of polyethylene film in accordance with GOST 10354.

1.4.3. For public catering networks, it is allowed to bottle kvass extracts into metal flasks for milk and dairy products of the FL type in accordance with GOST 5037 and other containers permitted by the USSR Ministry of Health.

1.4.4. The average production volume of 10 bottles at a temperature of 20 °C must correspond to their nominal capacity with a deviation of ±3%.

1.4.5. When bottling products into glass jars with a capacity of 250 to 1000 cm, a deviation from the capacity of ±3% is allowed.

When bottling products into glass jars with a capacity of 2000 to 10000 cm3, a deviation from the capacity of ±2% is allowed.

1.4.6. The bottles are hermetically sealed with a crown cap in accordance with the NTD, aluminum caps in accordance with the normative and technical documentation, aluminum caps with perforations in accordance with the NTD, and polyethylene caps in accordance with the NTD.

Glass jars are hermetically sealed with metal lids according to the technical documentation.

It is allowed to use lithographed caps and other closures approved by the USSR Ministry of Health.

1.4.7. The flasks must be hermetically sealed with lids and sealed by the manufacturer.

Barrels with products are hermetically sealed using closures approved by the USSR Ministry of Health.

1.4.8. Glass bottles and jars with products are packaged in wooden boxes in accordance with GOST 11354, plank boxes in accordance with GOST 10131, GOST 13358, corrugated cardboard boxes in accordance with GOST 13516, wire boxes in accordance with NTD, plastic boxes in accordance with NTD, reusable boxes for bottles with food liquids in accordance with regulations - technical documentation, as well as packaging equipment in accordance with GOST 24831.

1.4.9. When enlarging cargo packages, packages are formed in accordance with GOST 23285 with the main parameters and dimensions in accordance with GOST 24597.

1.4.10. Packaging of products sent to the Far North and equivalent areas is carried out in accordance with GOST 15846.

1.5. Marking

1.5.1. Products for the retail trade network are marked by affixing a label to the consumer container according to the normative and technical documentation indicating:

trademark, name of the manufacturer and its address or name of the manufacturer (index, number, code);

Name of product;

bottling dates;

symbols of this standard;

capacity, l or cm;

energy value;

method of use according to Appendix 2.

1.5.2. In the case of using a lithographed lid when sealing jars, it is allowed to place information about the method of use directly on the lid.

1.5.3. The nutritional and energy value of kvass wort concentrate, kvass concentrates and extracts are given in Appendix 3.

Information on nutritional and energy value is provided in accordance with regulations approved by the USSR Ministry of Health.

1.5.4. Transport marking of corrugated cardboard boxes is in accordance with GOST 14192 with the application of handling signs: “Top”, “Fragile. Caution”, “Keep away from moisture”.

1.5.5. Labels or a label are attached to transport containers (barrels, flasks) indicating:

trademark, name of the manufacturer and its address or name of the manufacturer (index, number, code);

product names;

capacity, dm;

gross weight, kg (except for transportation by road);

bottling dates;

warranty period of storage indicating storage temperature;

designations of this standard.

2. ACCEPTANCE

2.1. Acceptance rules - according to GOST 6687.0.

2.2. The frequency of testing of toxic elements is established in accordance with the rules approved in accordance with the established procedure.

3. METHODS OF ANALYSIS

3.1. Sampling - according to GOST 6687.0, sample preparation for determination of toxic elements - according to GOST 26929

3.2. Analysis methods - according to GOST 6687.2, GOST 6687.4, GOST 6687.5.

Determination of heavy metals and arsenic - according to GOST 26927, GOST 26928, GOST 26930 - GOST 26935.

3.3. Methods of sampling for microbiological analyzes - in accordance with GOST 26668, sample preparation in accordance with GOST 26669 with preliminary dilution of kvass wort concentrate, concentrates and extracts of kvass with drinking water in a ratio of 1:30, 1:10, 1:15, respectively.

3.4. Determination of the coli index of coliform bacteria (coliforms) - according to GOST 18963, determination of pathogenic microorganisms - according to methods approved by the USSR Ministry of Health.

3.5. To determine coliform bacteria, a sample of the product weighing (1±0.1) g is inoculated into Kessler medium (10 g peptone, 50 cm bovine bile, 5 g lactose, 2 cm aqueous solution of crystal violet with a mass fraction of 1%) and analyzed according to GOST 9225.

4. TRANSPORTATION AND STORAGE

4.1. Kvass wort concentrate, concentrates and extracts of kvass are transported by all types of transport, in road tankers and special railway tanks of the manufacturer in accordance with the rules for the transportation of perishable goods in force for this type of transport.

4.2. Kvass wort concentrate, kvass concentrate, concentrates of Russian and Moscow kvass, poured into barrels, flasks, are stored at a temperature not lower than minus 40 ° C and not higher than 30 ° C, and bottled and jarred - at a temperature not lower than 0 ° C and no higher than 25 °C.

4.3. Kvass extracts are stored at temperatures from 0 to 25 °C.

5. MANUFACTURER WARRANTY

5.1. The manufacturer guarantees that the kvass wort concentrate, concentrates and extracts of kvass comply with the requirements of this standard, subject to the conditions of transportation and storage.

5.2. The guaranteed shelf life of kvass wort concentrate, Russian and Moscow kvass concentrates is 12 months from the date of production, kvass concentrate is 3 months from the date of production.

The guaranteed shelf life of okroshka kvass extract is 12 months, and the kvass extract for Russian okroshka is 6 months from the date of production.

APPENDIX (required). OKP CODES FOR KVAS WORT CONCENTRATE, KVASS CONCENTRATES AND EXTRACTS

APPLICATION
Mandatory

Table


Name of product	OKP code
Kvass wort concentrate:
in bottles with a capacity, cm:
	91 8533 9912
	91 8533 9913
	91 8533 9914
	91 8533 9915
	91 8533 9916
	91 8533 9917
in jars with a capacity, cm:
	91 8533 9922
	91 8533 9923
	91 8533 9925
	91 8533 9926
	91 8533 9928
	91 8533 9932
	91 8533 9933
	91 8533 9935
	91 8533 9938
in flasks with a capacity, dm:
	91 8533 9942
	91 8533 9943
in barrels with a capacity, dm:
	91 8533 9971
	91 8533 9972
	91 8533 9973
	91 8533 9975
	91 8533 9976
Moscow kvass concentrate:
in bottles with a capacity, cm:
	91 8534 1291
	91 8534 1299
in jars with a capacity, cm:
	91 8534 1292
	91 8534 1293
	91 8534 1294
	91 8535 1293
	91 8535 1294
	91 8535 1295
in flasks with a capacity of 38 dm	91 8535 1296
in wooden barrels	91 8535 1298
in metal barrels	91 8535 1292
Russian kvass concentrate:
in bottles, capacity, cm:
	91 8534 1391
	91 8534 1399
in jars with a capacity, cm:
	91 8534 1392
	91 8534 1393
	91 8534 1394
	91 8535 1393
	91 8535 1394
	91 8535 1395
in flasks	91 8535 1396
in metal barrels	91 8535 1392
in wooden barrels	91 8535 1398
Kvass concentrate:
in bottles with a capacity, cm:
	91 8534 1191
	91 8534 1199
in jars with a capacity, cm:	91 8534 1192
	91 8534 1193
	91 8534 1194
	91 8534 1195
	91 8534 1198
in barrels
Okroshka kvass extract:
in jars with a capacity, cm:
	91 8533 2122
	91 8533 2123
	91 8533 2125
	91 8533 2126
	91 8533 2128
	91 8533 2132
	91 8533 2133
	91 8533 2135
	91 8533 2638
in bottles with a capacity, cm:
	91 8533 2111
	91 8533 2112
	91 8533 2113
	91 8533 2114
	91 8533 2115
in flasks	91 8533 2643
Kvass extract for Russian okroshka:
in bottles with a capacity of 500 ml	91 8533 2314
in jars with a capacity, cm:
	91 8533 2322
	91 8533 2333

APPENDIX 2 (for reference). METHODS OF PRODUCT CONSUMPTION INDICATED ON THE LABEL

APPENDIX 2
Information

Table 5


Name of product	Method of use
Kvass wort concentrate	To prepare 5 liters of bread kvass, dilute 8-10 tablespoons of kvass wort concentrate, 1 cup sugar, 6-7 g of pressed yeast in warm (35-40 °C) drinking water, keep at a temperature of 25-30 °C 18-20 h. Cool the finished kvass, drain from the sediment and store in a cool place
Kvass concentrate, concentrates of Russian and Moscow kvass	To prepare 5 liters of bread kvass, dilute the concentrate in warm (25-30 °C) drinking water in a ratio of 1:10, add 3-5 g of pressed yeast and keep at a temperature of 25-30 °C for 10-12 hours. Cool the finished kvass, drain from the sediment and store in a cool place. Kvass concentrate can be consumed as a drink by diluting it with carbonated water: 4 teaspoons of concentrate per glass of water
Kvass extracts	To prepare one liter of kvass, you need to dissolve 40-60 g of extract (2-3 tablespoons) in 1 liter of boiled cooled water.

APPENDIX 3 (mandatory). FOOD AND ENERGY VALUE OF KVAS WORT CONCENTRATE, KVASS CONCENTRATES AND EXTRACTS

APPENDIX 3
Mandatory

Table 6


Name of product	Nutritional value, g, per 100 g of product		Energy value, kcal per 100 g of product
	Carbohydrates	Organic acids
Kvass wort concentrate
Kvass concentrate
Russian kvass concentrate
Moscow kvass concentrate
Okroshka kvass extract
Kvass extract for Russian okroshka

The text of the document is verified according to:
official publication
Beer and soft drinks.
Technical conditions. Analysis methods:
Sat. GOST. - M.: IPK Publishing House of Standards, 1998

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Standard delivery by courier in Moscow within the Moscow Ring Road:

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Pickup from retail stores website

After placing an order, a ShopBarn manager will contact you to confirm the availability of all ordered items and agree on a pickup date for the order. Order processing occurs during store business hours; order assembly takes from several hours to several days, depending on the availability of ordered items in the warehouse of the pickup store. After agreeing on the order, the order is placed on reserve for 3 days.

The concentrate is intended for preparing 25 liters of kvass at home.

Features: kvass wort concentrate is obtained from selected grain according to the recipes and technology of old Soviet GOSTs.

Application area: for making kvass at home, as well as as an additive to various types of bread, gingerbread, and muffins.

Ingredients: rye malt, barley malt, rye, water.

Method for preparing 3 liters of fresh kvass:

In a three-liter jar add 100 ml of boiling water, 3 tbsp. kvass wort (you can add up to 5 tbsp to this volume, depending on taste preferences), 1 tbsp sugar (adjust the amount according to taste preferences), stir thoroughly, add water at room temperature up to the “shoulder” of the jar, mix and add 0.5 tsp dry baker's yeast.

Close the jar either with a plastic lid with a water seal, or with a glove (washed of talc) with a small hole made with a needle, or simply cover with several layers of gauze and tie. Leave to ferment for 18-20 hours.

Drain the remainder into bottles or other jars and place in the refrigerator to cool. On the remaining sediment, you can immediately put a new batch of kvass, only this time only kvass wort and sugar are added to the same volume of water; there is no need to add yeast.

Method for preparing 5 liters of fresh kvass:

Dilute 8-10 tablespoons of kvass wort concentrate and 2/3 cup of sugar in drinking water, add 6-7 grams of pressed yeast, keep at a temperature of 25-30 degrees for 18-20 hours.

Cool the finished kvass, drain from the sediment, and store in a cool place.

Method for preparing 25 liters of kvass for long-term storage:

Pour 22 liters of water at room temperature into the fermentation container, add 1 can of kvass wort concentrate previously diluted in 0.5 liters of hot boiled water, add sugar syrup cooked at the rate of 1.0 - 1.5 kg of sugar per 0.5 liter of water . Mix the mixture thoroughly, add 20 grams of dry baker's yeast.

If you use fresh compressed yeast, then the consumption in grams must be increased 3 times. Close the container with a lid and install a water seal. After 18-24 hours of fermentation, pour into sterile bottles. Leave the bottles at room temperature for a week. Afterwards, cool the amount required for consumption in the refrigerator for about a day, the rest of the batch can be stored at room temperature for about 3 months.

Beer wort concentrate Logistics indicators:
Made from natural raw materials, intended for home brewing. Beer wort concentrate, obtained from traditional raw materials, is used directly for making beer after diluting with water and fermenting the resulting wort.
PREPARING BEER AT HOME

1. PREPARATION METHOD:
Mix the contents of the jar (650 g) with syrup from 500 g of sugar, add up to 10 liters of boiled water, add 30-35 g of brewer's yeast, close the lid and leave to ferment in a dark place for 6-7 days.
Then drain from the sediment, pour into bottles and keep for another 5-7 days.
Then place in a cold place to ripen for 3 weeks.

2. PREPARATION METHOD:
Mix the contents of the jar (650 g) with 0.5 liters of hot water in a clean container.
Fill up the volume to 5 liters with cold, clean water.
Scatter 3-5 grams of brewing yeast over the surface of the resulting wort. (0.5 tsp).
Close the lid and ferment at room temperature without air for 7-10 days.
Pour the fermented beer into bottles, adding another 7 grams to the bottles. sugar for 1 liter of beer.
Close the bottles tightly and leave at room temperature for 7-10 days.
Then put the beer bottles in a cool place to ripen for 1-2 weeks.
Enjoy your own live beer!

Porter beer wort concentrate
Beer wort concentrate "Lager"

Videos on preparing drinks from beer wort concentrate:
(The videos were provided by our partner SEMon channel.)

1. Rye CANADIAN whiskey

2. Whiskey made from hopped beer extract

How you want to enjoy a sip of fresh, cold kvass on a hot summer day! But the list of chemicals on the label of store-bought products can stop even a very thirsty person. Anyone who does not want to poison their body with swill with preservatives can purchase kvass wort. What it is is worth finding out more closely.

Kvass wort: composition

The composition of kvass wort concentrates sold in stores ( KKS ) includes the following ingredients:

Rye flour;
Rye malt with the addition of catalysts of biological origin;
Corn flour;
Barley malt.

In rare cases, sugar and citric acid are added. Carbohydrates make up 65% of the mass fraction of the product. The content of proteins and organic acids is minimal and fluctuates around 2-3%.

Natural KKS from well-known manufacturers are a viscous liquid with high density. The taste has noticeable sweet and sour notes, occasionally with hints of bitterness. The smell of the fresh substance is pleasant, “bready”.

The scope of wort application in most cases is limited to the preparation of homemade kvass drink. But the range of options for using it is much wider. So, the concentrate will not be superfluous when preparing homemade buns and pies.

Beer made from kvass wort at home

The algorithm for preparing homemade beer based on store-bought KKS is as follows:

Place a large enamel container filled to capacity with water on the gas;
When the water boils, reduce the heat. Add wort, hops and sugar to the pan;
As soon as the mixture boils, turn off the fire and leave the container to cool;
After the temperature of the liquid reaches room temperature, add yeast;
Cover the pan with a lid and leave the drink to ferment for 72 hours. If you wait less time, the degree of beer will be quite low;
After the specified time, the finished beer must be separated from the precipitated yeast. Ordinary gauze will also work as a filter;
Pour the resulting liquid into glass jars and close them tightly with a lid;
Place the jars in a cool place (2-4 degrees Celsius) for half a month.

The finished beer has a pleasant consistency and sweet taste. The cost of its preparation is several times lower than the store price. Not to mention the fact that when making beer for oneself, a person will not fertilize it with chemicals.

Making kvass: process

Today, carbonated kvass is sold in every store and has an affordable price. But in terms of its taste characteristics, it is significantly inferior to its draft counterparts, which are sold on hot summer days on every corner.

To pamper yourself and your family with a delicious drink at any time, you need:

In a large three-liter saucepan, combine a jar of concentrate and a liter of filtered hot water;
Let the liquid stand for 2-3 hours;
Add a glass of sugar and instant instant yeast (sold in 11 gram bags, which is just enough for a serving);
Fill the vat with water to the very brim;
Wait about three days;
Check the taste of kvass from time to time. As soon as it becomes acceptable, pour the finished drink into bottles, into which you can add a few raisins;
Place the bottles in the refrigerator and wait about a day;
The first signal that the product is ready is the hardness of the closed bottles (due to the formation of gases) and the presence of foam.

Before you decide to prepare a sour drink, you need to inquire about possible contraindications.

The benefits and harms of homemade kvass

Do-it-yourself kvass from KKS is essentially a liquid medicine, which is known for such beneficial properties:

Beneficial effects on the gastrointestinal tract;
Preventing the division of harmful bacteria;
Normalization of metabolism;
Improving the functioning of the heart and blood vessels;
Strengthening the body's defense system;
Elimination of feelings of fatigue and apathy;
Strengthening tooth enamel;
Decreased pressure;
Cleaning of blood vessels;
Fighting flatulence;
Help with weakened vision.

Wort concentrate is not the most counterfeited product in our country, but the risk of being deceived by sellers always remains.

In order not to lose either money or health, it is enough to use these tips:

You should only purchase KKS in trusted stores, preferably federal retail chains;
You should pay attention not only to the seller, but also to the manufacturer. Domestic market leaders: Groceries, Domat, Kolobok and Interkvass;
The average price fluctuates around 50 rubles. A significantly lower price tag may indicate low quality of the product;
The label must indicate compliance with the international quality standard ISO 9002 . This is reliable evidence of control at all stages of product production;
Some companies sell a product called "Malt Extract", which is no different from KKS;
Read the ingredients carefully: there should be no artificial substances or preservatives;
The shelf life of the product is no more than a year. If the label indicates a longer period, then this is a sure sign that the manufacturer “cheated” during the manufacturing process.

DIY kvass wort

Difficulties in choosing store-bought KKS can put off many potential buyers. But it doesn’t matter: preparing the wort yourself will not be difficult.

The procedure is as follows:

Rye or wheat bread is cut into slices and poured with warm water with constant stirring;
After the consistency of the substance becomes relatively uniform, you need to leave the mixture for half an hour;
Pour boiling water over the mixture and stir;
After another half hour, the still hot dough needs to be poured into another, preheated container;
Cover the pan with a lid, wrap it in a warm cloth and let it settle;
After a couple of hours, the first wort should be separated from the sediment;
The remaining grounds are poured with boiling water and left for 25 minutes;
Add the first wort to the vat and boil the liquid for an hour;
Cool the resulting product to room temperature and let it ferment for some time.

To make homemade kvass and beer, you will definitely need kvass wort. It’s also a good idea to know that this is an important ingredient in homemade baking. And all this for a price of only 50-60 rubles. True, you need to read the information on the label very carefully: the danger of purchasing consumer goods is quite high.

Video: kvass from wort concentrate

In this video, technologist Boris Antipov will tell you how to prepare kvass from kvass wort concentrate:

Methods for preparing beer at home using kvass wort have been known for a long time. They were used in Rus' for brewing homemade beer many centuries ago. This drink can safely be called purely Russian. Very often you can hear people call this beer mashka. The technologies for preparing kvass and beer have similar features. The common raw material in their production is malt. The technological cycle of beer production begins with the process of its preparation. In all recipes, malt plays a major role and determines the taste of the finished product.

Preparing kvass wort

The main products in the production of kvass wort are rye or barley malt. Making malt at home is quite difficult. It is better to use grain that has already been sprouted and industrially dried for the production of wort. Before production, it must be ground in a micromill. The grinding should not be very fine. The malt prepared in this way is mixed with water and boiled for several hours.

During the cooking process, the starch contained in the grain is saccharified. This wort is an excellent nutrient medium for yeast.

In industrial production, the wort is boiled to a certain density in
special vacuum installations. The finished product contains a lot of useful microelements that have a serious impact on the taste, aroma and color of the finished drink, as well as on the activity of fermentation processes.

You can make beer from kvass wort using concentrate.

Kvass substrate contains amino acids, carbohydrates, vitamins and other useful microelements that can increase the gaseousness of the drink. This is a dense liquid, reminiscent of buckwheat honey in color and viscosity. The natural product contains from 70 to 80% dry matter.

Cooking beer

Homemade beer from kvass wort can be prepared without the process of brewing the product.

Recipe No. 1

To prepare the drink you need:

Kvass wort - 0.5 liters;

Yeast - 100 grams;

Sugar - 1 kg;

Hops - 2 tablespoons;

Drinking water - 10 liters.

You can prepare the foamy product in a regular enamel pan. Water is poured into it and brought to a boil. After boiling, kvass wort, hops and sugar are added to it. Mix everything thoroughly, close the lid and remove the pan from the heat. Hops play the role of a product in a drink that affects the strength of the drink. The substrate prepared in this way is placed in a cool place where it cools to room temperature. These are the optimal parameters for adding yeast to the drink. After adding them to the product, everything is mixed and left for active fermentation.

The duration of the fermentation process can be from 2-3 days. Its completion can be determined by the sediment that has formed in the product. After the fermentation process is completed, the product is filtered and bottled.

To filter the drink, you can use regular gauze.

The product ripening occurs in the refrigerator. The process lasts 2-3 weeks.

Recipe No. 2

The drink is prepared in the same way as the first one, but using a bran mixture. You can buy it at the store or prepare it yourself. They are done in several stages. At the first stage, the bran is poured with warm water, mixed and left to swell for a day. After which the bran is dried and ground. This mixture is used instead of yeast.

Beneficial properties of beer made with kvass wort

The finished drink has excellent tonic properties. It has a wonderful taste and aroma. The cost of such beer is significantly lower than the traditional product. It contains vitamins and microelements necessary for the body. They are formed due to the live yeast present in the product.

There is no headache after drinking this beer. Bioactive potential of the finished product

The product improves digestion processes and blood composition, cleanses blood vessels and the body of toxins. The vitamins contained in kvass beer improve immunity. Regular consumption of the drink stimulates metabolism in the body. In order to achieve the desired effect, it is enough to drink 1 glass of drink every day on an empty stomach.

It is useful to drink beer with kvass wort for diseases of the endocrine system, nervous and heart ailments. Very often the drink is used in home cosmetology. With its help, hair roots are strengthened. The foamy drink has a wonderful effect on the condition of the skin. It perfectly fights acne and also strengthens nails.

Advantages of kvass beer

Preparing the drink does not require serious equipment.
The drink has a low cost of preparation.
The preparation takes several hours.
The raw materials needed to prepare the foam product are widely available.

Beer from INTERKVAS concentrate:

The old recipe for making beer from kvass is very simple and quick. Beer does not need to be brewed, so you can prepare it even while relaxing in the country.

Take a large enamel pan, pour water into it and put it on the fire. When the water boils, pour in the kvass wort, add sugar and hops, stir and remove from heat.

Cover the pan with a lid and leave the mixture in a warm place to cool gradually.

When the drink is at room temperature, add yeast to it, mix well and leave for 2-3 hours. During this time, the beer will begin to actively ferment.

You can try it right away, but in this case it will be very weak and almost without alcohol content. The optimal time for ripening the drink is 3 days.

Dark beer drinks smoothly and has a pleasant aroma.

Production of kvass and beer from kvass wort

The production of kvass and beer has much in common, despite the fact that one of the drinks is non-alcoholic. Kvass is prepared by natural fermentation of wort. After which the drink is clarified, filtered and bottled.

The longest process of preparing this drink takes no more than three days, while brewing beer sometimes takes a week or longer. The shelf life of kvass is also no more than three to four days, so preparing it for future use is not recommended. In industrial production, various preservatives are used, but the taste of such kvass is inferior to live kvass.

However, this drink can serve as an excellent raw material for making beer.

Classic kvass beer recipe

The classic beer recipe is malt, hops and water. Since kvass requires malt from sprouted grains, it can also be used to make excellent beer.

Before making beer from kvass, you should purchase kvass malt or prepare it yourself. You can take ready-made homemade kvass and use it as a raw material.

Pour the drink into an enamel pan or any other container, add a little hops and put on fire. Cook the mixture for at least 2 hours over very low heat.

After this, the hot kvass with hops should be removed from the stove and cooled to 30 degrees. In a separate bowl, mix a little yeast with water - you don’t need to add sugar, since kvass already has its own sweetness.

When the kvass mixture has cooled, pour the yeast into it, stir and leave in a warm place for 3 days.

Fermentation lasts approximately 3 days - during this time the yeast should precipitate. Strain the drink through cheesecloth, pour into bottles and close tightly. Leave the beer to ferment in the refrigerator for 2 weeks. After this time, you will be able to taste excellent homemade beer.

You should not use fermented kvass; it is best to use freshly prepared kvass or one that has already been in the refrigerator for 1-2 days. It is better to make mash from fermented raw materials.

Beer is a drink that our ancestors began to make a long time ago. Previously, children could drink it, because... it was not considered an alcoholic and harmful drink. The production of kvass and beer itself has many similarities: the use of almost identical ingredients, almost the same technological process. Even at home, you can very easily make excellent drinks, which include beer made with kvass wort. Beer has one special aspect of preparation - it must be prepared from quality wort, which can be made at home. This is an absolutely natural product that has a viscous structure and a sweet and sour taste. The dry matter content should be about 70%.

Wort is a concentrate that is used to make beer and kvass. It is also widely used in the confectionery and wine industries. Nowadays it’s enough just to go to the store and buy dry mixes for kvass, or a jar of ready-made wort, and even whole sets consisting of all sorts of bags - just mix and you’re done. These are half-finished powders, developed according to certain recipes and technologies approved in a special manner. But if you really want to make a worthwhile homemade drink that will be better than any dry mixes, you will have to tinker a lot of time.

How to prepare kvass wort?

To prepare kvass wort, you will need rye and barley malt. Both ingredients need to be crushed and mixed with water. Next, for several hours, this composition must be boiled. When exposed to high temperatures, malt breaks down into sugars. The resulting liquid should be evaporated in special vacuum chambers.

The finished wort contains such useful substances as: amino acids, carbohydrates, vitamins, macro- and microelements. Therefore, it can be used not only in brewing, but also in the baking industry. After all, the wort improves the aroma of the product and extends its shelf life and sale. Also, the use of this concentrate increases gas formation in the dough.

As for the malt itself, it can be obtained as follows. To begin with, you need barley grains

Rinse thoroughly in warm water and soak in cool water. The water must be changed to clean water several times a day. After two to three days, the first sprouts will appear. Then you need to place the grains between two layers of gauze in a baking tray, or a shallow large plate. The top layer should be abundantly saturated with water, and the grains should be constantly shaken and moved. Next, you need to leave them to germinate at room temperature. Once the sprouts reach grain size, you should stop sprouting.

The next stage is drying. The grains need to be dried for about 20 hours at a temperature of 45-50 degrees. This is how you get finished malt. If you expect that the drink will have a light color, then you just need to grind the grains, but if you want a darker, red color of the drink, then you need to fry the grains until dark, then grind them in a coffee grinder and feel free to use them.

How to make beer with kvass wort?

Let's now move on to the recipe for beer made from kvass wort. This is a very simple recipe, since you don’t even have to brew the beer. All you need:

Kvass wort – one jar;
Yeast – 100 g;
Sugar – 1 kg;
Hops – 2 tablespoons;
Water – 10 l.

Pour water into an enamel pan and put it on fire. After it boils, ready-made kvass wort is poured into it, after which hops are added, then sugar and removed from the heat. Next, you should cover the pan with a lid and let it cool in a cool place. After the drink has cooled to room temperature, add yeast to it, mix thoroughly and leave for a few

hours for the mass to begin to ferment.

The most optimal amount of time for good fermentation and maturation of beer concentration is three days. This is when the yeast completely settles out to the bottom of the pan. You can try the beer earlier, but then it will still be very weak and almost non-alcoholic. After three or more days, you need to carefully strain the liquid through gauze so that the finished beer does not have sediment. Pour into bottles and close very tightly. In order for the yeast to fully ferment and the beer to acquire a richer taste, you need to leave it in a closed container in the refrigerator for about two weeks. After some time, you will get a dark beer that has an amazing aroma and is easy to drink.

There is another recipe for beer made with kvass wort. The technology for its preparation is identical to the previous one, but there is one difference - the use of a special mixture of bran instead of yeast. This mixture is presented in powder form, which can be prepared in several stages:

Pour the bran with warm water and mix thoroughly.
Infusion of bran for about a day.
Add four spoons of the same mixture and infuse it again.
Drying the finished composition on plastic film.

To prevent the prepared mixture from becoming moldy, it must be stirred periodically.

Advantages and disadvantages of homemade beer

Perhaps the only drawback is that the cooking process takes some time and resources, but if you have them, then why not try? After all, it is now very difficult to find truly real and tasty beer on the shelves. Nowadays, a huge number of stores can provide a large selection of ingredients and materials for home brewing at affordable prices. You will be able to experiment with flavors, varieties and gradually learn more and more about this fishery.

TOPIC 13: PRODUCTION OF KVAS WORT CONCENTRATE AND KVASS CONCENTRATES

1. Characteristics of production schemes for kvass wort concentrate (KWC).

2. Features of mashing grain products in the production of KKS using various types of raw materials.

3. Methods for filtering congestion.

4. Evaporation of kvass wort, heat treatment and bottling of KKS.

5. Quality indicators of KKS.

6. Obtaining concentrates and extracts of kvass.

1. Characteristics of production schemes for kvass wort concentrate (KWC).

KKS is a product obtained by evaporation and heat treatment of kvass wort from rye malt, rye flour or other grain products. KKS is the most suitable type of raw material for the production of kvass. Advantages of using KKS:

♦ is produced in specialized factories or workshops, due to which it has a relatively stable composition;

♦ has a long shelf life;

♦ can be transported over long distances;

♦ minimal losses when using it in the production of kvass.

Traditionally, KKS was made from rye grain products: fermented and unfermented rye malt and rye flour. However, the desire of manufacturers to increase the efficiency of KKS production has led to the inclusion of barley and corn flour in the recipes. All these types of grain products are permitted by the current standard for KKS.

Currently, kvass wort concentrate is produced by a large number of enterprises according to various schemes, differing in the set of raw materials, technology and equipment for its production, and, consequently, the product is obtained with different composition and characteristics.

The most common 2 schemes for the production of KKS:

♦ from freshly sprouted rye malt and rye flour;

♦ from a mixture of dry grain products: rye and barley malt and rye flour; It is allowed to replace rye flour with corn or barley.

Corn flour contains little protein and non-starch polysaccharides, so the concentrate obtained with its use, as a rule, has insufficient color and a dull taste. Such a replacement of rye flour with corn flour cannot be complete.

Currently, the largest enterprises producing KKS are Rostov - Yaroslavl Kvass Plant, Kostroma Starch and Molasses Plant, Kiev Malt Extract Plant.

2. Features of mashing grain products in the production of KKS using various types of raw materials.

Stages of production of KKS:

a) preparation of grain products;

b) mashing grain products;

c) filtering the mash and boiling the wort;

d) evaporation of kvass wort;

e) heat treatment of KKS;

e) bottling of KKS.

Features of the preparation and mashing of grain products depend on the set of raw materials used in the production of KKS. Let's consider two main schemes:

1) from freshly sprouted rye malt,

2) from a mixture of dry grain products.

Byfirst scheme The grain products contain 50% freshly sprouted rye malt and 50% rye flour. To hydrolyze starch and non-starch polysaccharides of the raw material during mashing, add Cytorosemin Px and Amylorizin Px 0.5% to the weight of the raw material; other enzyme preparations with amylolytic and cytolytic activity can be used.

Malt is produced according to the usual scheme: soaked for 24 hours at a temperature of 18...20 0C to a humidity of 45%, germinated for 3...4 days at a temperature of 14...18 0C, then the grain is transferred to a simmering chamber, where the temperature is maintained using heater 55...60°C or the temperature is increased by self-heating due to an increase in the malt layer. Simmering is carried out for 3...4 days, then the malt is crushed in a hammer crusher or grinder and mixed with water (1: 3...4) in a mash tun.

Rye flour is not prepared for the action of enzymes, so it is pre-boiled. Flour is mixed with water (1:4), a suspension of enzyme preparations is added to liquefy, pause for 20...30 minutes at 70 °C and boil for 30...40 minutes in a mash kettle or at an excess pressure of 0.3... 0.4MPa, which corresponds to a temperature of about 130C.

The boiled flour is transferred to the mash tun, cooled to a temperature of 75...80°C and the malt mash is pumped. While stirring, add enzyme preparations and pause: 50...52°C - 40...60 minutes, 63°C - 1.5...2 hours, 70°C - 1.5...2 hours, 75 0C -30 ...40 minutes, check the completeness of saccharification and transfer it to filtration.

Bysecond scheme The composition of grain products includes 35...42% rye fermented or unfermented malt, 50% rye flour, 8% barley malt as a source of enzymes. Rye flour can be replaced by 40...50% with corn flour or 25% with barley flour.

Crushed grain products are mixed in 3 adjustable tanks at a hydromodulus of 1:4. 10% of the calculated amount of barley malt or enzyme preparations are added to the rye flour mash, kept for liquefaction for 20...30 minutes at a temperature of 70...72°C, and then boiled under a pressure of 0.3...0.35 MPa.

Fermented rye malt is mashed separately at a temperature of 15...20 °C. The prepared mash from the unmalted part is pumped into a mash tun with fermented rye malt added; the temperature after mixing should be 80 °C. Similarly, unfermented rye is mashed together with barley malt and added to the mixture of boiled unmalted raw materials and fermented rye malt. In the combined jam, all pauses described for the first scheme are maintained.

The mashing technological regime can be adjusted depending on the composition of the raw materials, production conditions, and equipment installed at the enterprise.

A feature of mashing in the production of KKS is also a lower degree of starch hydrolysis than in brewing production. It is recommended to carry out saccharification until the mash turns yellow-brown with iodine so that the wort does not contain a large amount of sugars, from which excess alcohol is formed during fermentation. At the same time, more dextrins accumulate in the wort, which create a full, “hearty” taste in kvass.

3. Methods for filtering congestion

Incomplete saccharification of the mash, the presence of non-starch polysaccharides in increased concentrations creates a high viscosity of the wort, which causes difficulties in filtering rye mashes.

Therefore, in the production of KKS, several methods of filtering congestion are used:

♦ single-stage on a filter press;

♦ two-stage on a horizontal screw centrifuge and separator;

♦ in a filtration apparatus.

Bysingle-stage With In this method, the mash is separated on a filter press, the first wort with a solids content of 12% is transferred to a pressure collector, if the filter design allows, the grains are washed with hot water at a temperature of 76...78 ° C.

Kvass wort is boiled for 1.5 hours in a wort boiler to coagulate proteins and sent for evaporation. The protein sludge is separated using a separator or hydrocyclone and added to the mash when boiling the unmalted part, since it contains up to 85% of the full wort.

Bytwo-stage way The mash is first pumped into a pressure tank equipped with a bubbler through which compressed air is supplied to prevent the grain particles from settling. The first coarse filtration is carried out on a centrifuge, for example, a horizontal screw type NOGSH-325. The wort is transferred to a separator for finer clarification. The spent grain is washed with water at a temperature of 76...78 0C and the washing water is extracted from it in a screw centrifuge. If necessary, the spent grains are washed several times, the first wash water passes through the separator and is added to the wort, the second is sent to prepare the next mash.

These methods provide fairly rapid congestion separation and clarification, but are labor- and energy-intensive.

Filtration on filter devices carried out according to the regimes adopted in the brewing industry. Since the mash is very viscous, the duration of filtering and washing the grains is about 8 hours. To speed up the process, the upper part of the clear wort is decanted into a collection of clarified wort. To reduce the viscosity, the mash can be filtered in a boiling state, but then the starch that has passed into the wort is additionally saccharified with Amylorizin P10x in a dose of 0.01% by volume at 65 °C in a collector or in an evaporator.

For more complete removal of protein substances and clarification of wort

4. Evaporation of kvass wort, heat treatment and bottling of KKS

Wort evaporation can be carried out in tubular vacuum evaporators, which are advisable to be connected into a multi-effect installation (3...4 enclosures). Evaporation mode by shell:

1- temperature 104 °C, concentration of dry substances increases from 10 to 20%;

2- temperature 90 °C, concentration of dry substances increases to 45%;

3- temperature (60 ± 20) °C, concentration of dry substances 70...74%.

More effective are rotary thin-film evaporators of the RP or IRS brand, which can work independently or in combination with tubular vacuum devices. The evaporation scheme on a rotary thin-film evaporator is as follows.

Kvass wort from the collection , where the steam is heated, it enters for evaporation through a flow meter and a trap . The rotary film evaporator inside has articulated blades that rotate on the rotor; the wort falls on the blades, is thrown to the internal heated surface of the apparatus and flows down as a thin film. The vacuum in a rotary film evaporator is created using a vacuum pump and a barometric condenser, in which the sucked vapors are condensed due to irrigation with cold water. The water is collected in a barometric reservoir and returned to the condenser for reuse by a pump. .

The evaporated wort has insufficient color, acidity, and does not have a pronounced bread aroma. Therefore, to improve organoleptic, physicochemical characteristics and sterilization after evaporation, heat treatment of the KKS is carried out.

For heat treatment, the CCS is kept in a heated reactor at a temperature of 110C for no more than 30 minutes.

In order to save heat, the concentrate entering the reactor for heat treatment is heated in a heat exchanger due to the heat of the concentrate leaving the reactor, due to which the exiting concentrate is partially cooled. If the CCS in the reactor is heated through a steam jacket, the concentration of dry substances in the concentrate before processing is (70 + 2)%; if it is heated with live steam supplied to the product, then due to dilution with steam condensate, the content of dry substances in the concentrate is reduced. In this case, a concentrate with a dry matter content of 74...76% is transferred for heat treatment.

After heat treatment, to stop the melanoid formation reaction, it is necessary to quickly (within 20...30 minutes) cool the product to a temperature of 60 0C. For final cooling, the finished concentrate is fed into the heat exchanger by a gear pump. , in which the KKS is cooled with water to a temperature of 40...45 °C.

The cooled concentrate is sent to a collector installed on the scales and collected in a storage tank. The total volume of collections must be designed for at least a 10-day supply. In the winter season, heating of the inlet pipe of this collector is provided.

KKS is poured into barrels, flasks, road and railway tanks, and into small consumer containers (bottles, cans). KKS is supplied for bottling by pump . Poured into barrels or tank trucks . Barrels are pre-washed and steamed using a syringe . The concentrate in barrels is accounted for using scales. Transported by forklift .

5. Quality indicators of KKS

Due to heat treatment, the color of the KKS increases by 1.5...2 times, acidity by 20...30%, viscosity decreases by 1.5...2 times compared to the original concentrate. Changes in composition are associated with the accumulation of melanoidins, caramels, and thermal decomposition of high-molecular compounds, primarily gum substances. It has been established that the color of KKS should not exceed 15 cm3 of 1M iodine solution per 100 g of product; with a higher color, the process of fermentation of kvass wort during the production of kvass slows down.

The quality of KKS is standardized by the requirements of GOST 28538-90. The mass fraction of dry substances should be (70 ± 2)%, acidity 16...40 cm3 of sodium hydroxide solution with a concentration of 1 mol/dm3 per 100 g of concentrate.

Organoleptic, microbiological and safety indicators are also standardized. According to organoleptic indicators, KKS is a viscous, thick liquid, dark brown in color with a pronounced rye bread aroma, without burnt tones, and a sweet and sour taste.

The nutritional value of KKS is determined by carbohydrates: fermentable sugars 60...67%; nitrogenous substances: total nitrogen 550...750 mg/100g, including 20...50% represented by the high molecular weight fraction, 11...16% - medium molecular weight, 4...60% - low molecular weight; amine nitrogen 30...35 mg/100g KKS. It contains 15 free amino acids.

Guaranteed shelf life of at least 8 months.

6. Obtaining concentrates and extracts of kvass

Kvass concentrates and extracts are produced on the basis of kvass wort concentrate and are intended for sale to the public or for the production of bottled grain-based drinks by mixing with carbonated water.

Enriched kvass wort concentrate (KOKS) is produced with the addition of condensed whey for the production of kvass. It contains 67% dry matter, acidity (30 ± 10) cm3 of sodium hydroxide solution with a concentration of 1 mol/dm3 per 100 g of concentrate.

The range of concentrates for the production of bottled beverages based on grain raw materials and kvass extracts is quite large. The most common:

♦ kvass concentrate (for sale to the public) with the addition of sugar syrup and lactic acid;

♦ “Russian kvass” concentrate with the addition of sugar syrup and citric acid;

♦ “Moscow kvass” concentrate with the addition of sugar syrup and lactic acid;

♦ extract of okroshka kvass drink with the addition of sugar, lactic acid, table salt, mustard and essential dill oil; intended for sale to the public and mass catering enterprises;

♦ kvass extract for Russian okroshka with the addition of sugar syrup and coloring.

Kvass" has mastered the production of kvass wort concentrates according to technical specifications, providing for the production of concentrates from a different set of raw materials: "Rzhanoy" - from rye and rye malt, "Rostovsky" - from corn and rye; “Russian” - made from rye and barley; “Rostov the Great” - made from oats and rye, “Aronap” - using white malt; “Yaroslavsky” and “Bogatyrsky” - using chicory. Dry kvass wort is also produced.

Kvass concentrates and extracts are used for the production of kvass drinks, which are obtained using soft drink technology.