УЧРЕЖДЕНИЕ ОБРАЗОВАНИЯ "МОГИЛЕВСКИЙ ГОСУДАРСТВЕННЫЙ УНИВЕРСИТЕТ ПРОДОВОЛЬСТВИЯ"
发明人:
Елена Алексеевна
申请号：
EA201700193
公开号：
EA201700193A1
申请日:
2017.03.21
申请国别(地区):
EA
年份:
2018
代理人:
摘要：
The invention relates to the beverage industry, in particular to the production of fermented soft drinks. Sugar syrup is prepared with a dry matter concentration of 60-65 wt.% By dissolving the calculated amount of sugar in water preheated to 50 ° C, followed by boiling for 30 minutes. Pasteurization water is prepared by heating it to 90 ° C for 20 minutes. The wort is obtained by diluting the calculated amount of sugar syrup with pasteurization water to a dry matter concentration of 3.0% by weight and adding red currant juice in an amount of 2% of the wort volume, injecting well-washed grapes in a quantity of 4 g / dm., Adding rice fungus in the amount of 60 g / dmsusl. Fermentation lasts 48 hours at a temperature of 30 ° C. After this, the fermented wort is separated from dried grapes, cooled to a temperature of 12 ° C, the rice fungus is removed. This is followed by blending the beverage with sugar syrup and red currant juice in an amount of 5% of the wort volume to a dry matter concentration in the finished drink of 7.8-8.2% or cranberry juice in an amount of 4% of the wort volume and sugar syrup to a dry matter concentration in the finished drink is 8.0-8.4%. Then filtered, pasteurized at a temperature of 100 ° C for 10 min and carry out bottling. Improved organoleptic, physico-chemical indicators of the quality of the drink and increased the content of biologically active valuable substances of natural origin.Изобретение относится к безалкогольной промышленности, в частности к производству сброженных безалкогольных напитков. Готовят сахарный сироп концентрацией сухих веществ 60-65 мас.% путем растворения расчетного количества сахара в предварительно подогретой до 50°С воде с последующим кипячением в течение 30 мин. Пастеризационную воду готовят путем ее нагрева до 90°С в течение 20 мин. Сусло получают разбавлением расчетного количества сахарного сиропа пастеризационной водой до концентрации сухих веществ 3,0 мас.% и вносят сок красной смородины в количестве 2%
