CN115381010A - Kvass prepared from rye bread and preparation method thereof - Google Patents
Kvass prepared from rye bread and preparation method thereof Download PDFInfo
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- 235000012780 rye bread Nutrition 0.000 title claims abstract description 54
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 244000135727 Abrus pulchellus subsp cantoniensis Species 0.000 claims abstract description 20
- 235000017112 Abrus pulchellus subsp cantoniensis Nutrition 0.000 claims abstract description 20
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 20
- 244000035851 Chrysanthemum leucanthemum Species 0.000 claims abstract description 20
- 235000008495 Chrysanthemum leucanthemum Nutrition 0.000 claims abstract description 20
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 20
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 20
- 235000017784 Mespilus germanica Nutrition 0.000 claims abstract description 20
- 244000182216 Mimusops elengi Species 0.000 claims abstract description 20
- 235000000560 Mimusops elengi Nutrition 0.000 claims abstract description 20
- 244000179560 Prunella vulgaris Species 0.000 claims abstract description 20
- 244000269722 Thea sinensis Species 0.000 claims abstract description 20
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 20
- 235000007837 Vangueria infausta Nutrition 0.000 claims abstract description 20
- 235000006545 Ziziphus mauritiana Nutrition 0.000 claims abstract description 20
- 235000008529 Ziziphus vulgaris Nutrition 0.000 claims abstract description 20
- 235000020279 black tea Nutrition 0.000 claims abstract description 20
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims abstract description 20
- 235000011477 liquorice Nutrition 0.000 claims abstract description 20
- 235000008113 selfheal Nutrition 0.000 claims abstract description 20
- 108090000145 Bacillolysin Proteins 0.000 claims abstract description 19
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 19
- 102000035092 Neutral proteases Human genes 0.000 claims abstract description 19
- 108091005507 Neutral proteases Proteins 0.000 claims abstract description 19
- 235000013361 beverage Nutrition 0.000 claims abstract description 18
- 102000004190 Enzymes Human genes 0.000 claims abstract description 16
- 108090000790 Enzymes Proteins 0.000 claims abstract description 16
- 235000008694 Humulus lupulus Nutrition 0.000 claims abstract description 15
- 235000013312 flour Nutrition 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 244000126002 Ziziphus vulgaris Species 0.000 claims abstract description 11
- 241001571446 Scaphium scaphigerum Species 0.000 claims abstract description 7
- 238000010438 heat treatment Methods 0.000 claims description 48
- 239000007788 liquid Substances 0.000 claims description 40
- 239000000243 solution Substances 0.000 claims description 31
- 238000003756 stirring Methods 0.000 claims description 30
- 238000001914 filtration Methods 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 238000002156 mixing Methods 0.000 claims description 19
- 239000000463 material Substances 0.000 claims description 18
- 235000021282 Sterculia Nutrition 0.000 claims description 13
- 240000001058 Sterculia urens Species 0.000 claims description 13
- 229940059107 sterculia Drugs 0.000 claims description 13
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 12
- 239000011259 mixed solution Substances 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 12
- 240000000038 Ziziphus mauritiana Species 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 6
- 239000001569 carbon dioxide Substances 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 230000000249 desinfective effect Effects 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 239000008213 purified water Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 4
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 claims description 3
- 102100022624 Glucoamylase Human genes 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 241000235342 Saccharomycetes Species 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000020965 cold beverage Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000019985 fermented beverage Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000015092 herbal tea Nutrition 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/54—Mixing with gases
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/025—Low-alcohol beverages
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention belongs to the technical field of beverage preparation, and particularly relates to kvass prepared by rye bread and a preparation method thereof, wherein the kvass prepared by the rye bread specifically comprises the following raw materials: 30-40 parts of rye bread, 10-15 parts of malt flour, 3-4 parts of neutral protease, 3-5 parts of hops, 3-6 parts of saccharifying enzyme, 10-12 parts of honeysuckle, 8-10 parts of wild chrysanthemum flower, 6-8 parts of abrus cantoniensis hance, 6-10 parts of selfheal, 3-5 parts of medlar, 2-4 parts of Chinese date, 5-7 parts of liquorice, 12-14 parts of scaphium scaphigerum and 8-10 parts of black tea.
Description
Technical Field
The invention relates to the technical field of beverage preparation, in particular to kvass prepared by rye bread and a preparation method thereof.
Background
The kvass beverage is prepared by adopting a bioengineering technology, taking Russian bread and maltose as substrates, and performing saccharification, lactobacillus and multi-strain mixed fermentation. The color is similar to beer, is slightly red, is moderate in sour and sweet, and is a fermented cold drink with distinct characteristics, unique flavor, rich nutrition, excellent taste and no (slight) alcohol. Kvass fermented beverage has been rapidly developed at home and abroad as a novel health beverage, and is accepted and recognized by many consumers due to its rich nutrition and health value.
However, the existing kvass beverage has a single taste, and after the beverage is drunk by people for a long time, the consumers can slowly lose interest of the kvass beverage due to the fact that the novel taste is not available, and therefore the drinking taste of the kvass beverage is affected.
Disclosure of Invention
The invention aims to provide kvass prepared by utilizing rye bread and a preparation method thereof, and aims to solve the problems that the conventional kvass beverage provided by the background art is single in taste, and after the beverage is drunk by people for a long time, the consumers gradually lose interest in the kvass beverage due to no novel taste, so that the drinking taste of the kvass beverage is influenced.
In order to achieve the purpose, the invention provides the following technical scheme: the kvass prepared from the rye bread specifically comprises the following raw materials: 30-40 parts of rye bread, 10-15 parts of malt flour, 3-4 parts of neutral protease, 3-5 parts of hop, 3-6 parts of saccharifying enzyme, 10-12 parts of honeysuckle, 8-10 parts of wild chrysanthemum flower, 6-8 parts of abrus cantoniensis hance, 6-10 parts of selfheal, 3-5 parts of medlar, 2-4 parts of Chinese date, 5-7 parts of liquorice, 12-14 parts of boat-fruited sterculia seed and 8-10 parts of black tea.
Preferably, the kvass prepared by using the rye bread specifically comprises the following raw materials: 30 parts of rye bread, 10 parts of malt flour, 3 parts of neutral protease, 3 parts of hops, 3 parts of glucoamylase, 10 parts of honeysuckle, 8 parts of wild chrysanthemum flower, 6 parts of abrus cantoniensis hance, 6 parts of selfheal, 3 parts of medlar, 2 parts of Chinese date, 5 parts of liquorice, 12 parts of scaphium scaphigerum and 8 parts of black tea.
Preferably, the kvass prepared by using the rye bread specifically comprises the following raw materials: 35 parts of rye bread, 12.5 parts of malt flour, 3.5 parts of neutral protease, 4 parts of hop, 4.5 parts of saccharifying enzyme, 11 parts of honeysuckle, 9 parts of wild chrysanthemum flower, 7 parts of abrus cantoniensis hance, 8 parts of selfheal, 4 parts of medlar, 3 parts of Chinese date, 6 parts of liquorice, 13 parts of scaphium scaphigerum and 9 parts of black tea.
Preferably, the kvass prepared by using the rye bread specifically comprises the following raw materials: 40 parts of rye bread, 15 parts of malt flour, 4 parts of neutral protease, 5 parts of hops, 6 parts of saccharifying enzyme, 12 parts of honeysuckle, 10 parts of wild chrysanthemum flowers, 8 parts of abrus cantoniensis hance, 10 parts of selfheal, 5 parts of medlar, 4 parts of Chinese dates, 7 parts of liquorice, 14 parts of boat-fruited sterculia seeds and 10 parts of black tea.
Preferably, the process for preparing kvass with rye bread as claimed in any one of claims 1 to 4, comprises the following steps:
the method comprises the following steps: placing the rye bread into a crushing device for crushing, pouring the crushed rye bread into a saccharifying tank, adding malt powder, adding purified water, continuously mixing and stirring uniformly, and heating by a heating device until the temperature is raised to 50-60 ℃;
step two: adding neutral protease into the mixed solution obtained in the first step, continuously mixing and stirring, continuously heating the mixed solution by a heating device, controlling the temperature to be 65-70 ℃, continuously adding saccharifying enzyme, uniformly stirring, continuously heating for 20-30 minutes, standing for 70-80 minutes to obtain a saccharifying liquid, filtering the saccharifying liquid by a filtering device, adding hops into the filtered liquid, continuously heating the hop by the heating device until the hop is completely boiled, and filtering the hop by the filtering device again after the hop is boiled to obtain the saccharifying liquid;
step three: adding yeast into the saccharified liquid, continuously fermenting for 20-22 hours at the temperature of 20-30 ℃, then sterilizing and disinfecting the fermented liquid and filling carbon dioxide for later use;
step four: pouring honeysuckle, wild chrysanthemum flower, abrus cantoniensis hance, selfheal, medlar, chinese date, liquorice, boat-fruited sterculia seed and black tea into clear water, cleaning, draining water, wrapping in gauze, putting into a pot, pouring 20-30 times of clear water into the pot, heating with strong fire until the materials are completely boiled, taking out the gauze-wrapped traditional Chinese medicinal materials after boiling, adding sucrose into the solution, and adjusting sweetness;
step five: pouring the mixed liquid of the traditional Chinese medicinal materials prepared in the fourth step into the beverage prepared in the third step, continuously mixing and stirring by using a stirring device until the mixture is completely uniform, and then bottling and packaging the mixture.
Compared with the prior art, the invention has the beneficial effects that:
during production and preparation of the Kbac drink, herbal tea mixed liquid prepared by mixing honeysuckle, wild chrysanthemum flower, abrus cantoniensis hance, selfheal, medlar, chinese date, liquorice, boat-fruited sterculia seed and black tea is added, so that the traditional taste of Kbac is effectively changed, purchasers are attracted more, a novel experience is provided for the purchasers, and the Kbac drink can effectively clear heat and remove toxicity, neutralize fat, clear liver and improve eyesight and reduce cholesterol in blood.
Detailed Description
The invention provides a technical scheme that: the kvass prepared from the rye bread specifically comprises the following raw materials: 30-40 parts of rye bread, 10-15 parts of malt flour, 3-4 parts of neutral protease, 3-5 parts of hop, 3-6 parts of saccharifying enzyme, 10-12 parts of honeysuckle, 8-10 parts of wild chrysanthemum flower, 6-8 parts of abrus cantoniensis hance, 6-10 parts of selfheal, 3-5 parts of medlar, 2-4 parts of Chinese date, 5-7 parts of liquorice, 12-14 parts of boat-fruited sterculia seed and 8-10 parts of black tea.
The kvass prepared by utilizing the rye bread specifically comprises the following raw materials: 30 parts of rye bread, 10 parts of malt flour, 3 parts of neutral protease, 3 parts of hops, 3 parts of glucoamylase, 10 parts of honeysuckle, 8 parts of wild chrysanthemum flower, 6 parts of abrus cantoniensis hance, 6 parts of selfheal, 3 parts of medlar, 2 parts of Chinese date, 5 parts of liquorice, 12 parts of scaphium scaphigerum and 8 parts of black tea.
The kvass prepared from the rye bread specifically comprises the following raw materials: 35 parts of rye bread, 12.5 parts of malt flour, 3.5 parts of neutral protease, 4 parts of hops, 4.5 parts of saccharifying enzyme, 11 parts of honeysuckle, 9 parts of wild chrysanthemum flower, 7 parts of abrus cantoniensis hance, 8 parts of selfheal, 4 parts of medlar, 3 parts of Chinese date, 6 parts of liquorice, 13 parts of boat-fruited sterculia seed and 9 parts of black tea.
The kvass prepared by utilizing the rye bread specifically comprises the following raw materials: 40 parts of rye bread, 15 parts of malt flour, 4 parts of neutral protease, 5 parts of hops, 6 parts of saccharifying enzyme, 12 parts of honeysuckle, 10 parts of wild chrysanthemum flowers, 8 parts of abrus cantoniensis hance, 10 parts of selfheal, 5 parts of medlar, 4 parts of Chinese dates, 7 parts of liquorice, 14 parts of boat-fruited sterculia seeds and 10 parts of black tea.
A method for preparing kvass with rye bread as claimed in any one of claims 1-4, comprising the following steps:
the method comprises the following steps: placing the rye bread into a crushing device for crushing, pouring the crushed rye bread into a saccharifying tank, adding malt powder, adding purified water, continuously mixing and stirring uniformly, and heating by a heating device until the temperature is raised to 50-60 ℃;
step two: adding neutral protease into the mixed solution obtained in the first step, continuously mixing and stirring, continuously heating the mixed solution by a heating device, controlling the temperature to be 65-70 ℃, continuously adding saccharifying enzyme, uniformly stirring, continuously heating for 20-30 minutes, standing for 70-80 minutes to obtain a saccharified solution, filtering the saccharified solution by a filtering device, adding hops into the filtered solution, continuously heating the filtered solution by the heating device until the solution is completely boiled, and filtering the solution by the filtering device again after the solution is boiled to obtain the saccharified solution;
step three: adding yeast into the saccharified liquid, continuously fermenting for 20-22 hours at the temperature of 20-30 ℃, then sterilizing and disinfecting the fermented liquid and filling carbon dioxide for later use;
step four: pouring honeysuckle, wild chrysanthemum flower, abrus cantoniensis hance, selfheal, medlar, chinese date, liquorice, boat-fruited sterculia seed and black tea into clean water, cleaning, draining water, wrapping in gauze, putting into a pot, pouring 20-30 times of clean water into the pot, heating with big fire until the materials are completely boiled, taking out the gauze-wrapped traditional Chinese medicinal materials after boiling, adding sucrose into the solution, and adjusting sweetness;
step five: and (5) pouring the mixed liquid of the traditional Chinese medicinal materials prepared in the fourth step into the beverage prepared in the third step, continuously mixing and stirring by using a stirring device until the mixture is completely uniform, and then bottling and packaging the mixture.
Example 1:
the preparation method of kvass prepared by utilizing rye bread comprises the following specific steps:
the method comprises the following steps: placing the rye bread into a crushing device for crushing, pouring the crushed rye bread into a saccharifying tank, adding malt powder, adding purified water, continuously mixing and stirring uniformly, and heating by a heating device until the temperature is raised to 50 ℃;
step two: adding neutral protease into the mixed solution obtained in the first step, continuously mixing and stirring, continuously heating the mixed solution by a heating device, controlling the temperature to be 65 ℃, continuously adding saccharifying enzyme, uniformly stirring, continuously heating for 20 minutes, standing for 70 minutes to obtain a saccharified solution, filtering the saccharified solution by a filtering device, adding hops into the filtered liquid, continuously heating the saccharified solution by the heating device until the saccharified solution is completely boiled, and filtering the saccharified solution by the filtering device again after the saccharified solution is boiled to obtain the saccharified solution;
step three: adding saccharomycetes into the saccharified liquid, continuously fermenting for 20 hours at the temperature of 20 ℃, then sterilizing and disinfecting the fermented liquid and filling carbon dioxide into the fermented liquid for later use;
step four: pouring honeysuckle, wild chrysanthemum flower, abrus cantoniensis hance, selfheal, medlar, chinese date, liquorice, boat-fruited sterculia seed and black tea into clear water, cleaning, draining water, wrapping in gauze, putting into a pot, pouring 20 times of clear water into the pot, heating with big fire until the materials are completely boiled, taking out the gauze-wrapped traditional Chinese medicinal materials after boiling, adding sucrose into the solution, and adjusting sweetness;
step five: pouring the mixed liquid of the traditional Chinese medicinal materials prepared in the fourth step into the beverage prepared in the third step, continuously mixing and stirring by using a stirring device until the mixture is completely uniform, and then bottling and packaging the mixture;
example 2:
the preparation method of kvass prepared by utilizing rye bread comprises the following specific steps:
the method comprises the following steps: placing the rye bread into a crushing device for crushing, pouring the crushed rye bread into a saccharifying tank, adding malt flour, adding purified water, continuously mixing and stirring uniformly, and heating by a heating device until the temperature is raised to 55 ℃;
step two: adding neutral protease into the mixed solution obtained in the first step, continuously mixing and stirring, continuously heating the mixed solution by a heating device, controlling the temperature to be 67.5 ℃, continuously adding saccharifying enzyme, uniformly stirring, continuously heating for 25 minutes, standing for 75 minutes to obtain a saccharified solution, filtering the saccharified solution by a filtering device, adding hops into the filtered liquid, continuously heating the saccharified liquid by the heating device until the saccharified liquid is completely boiled, and filtering the saccharified liquid by the filtering device again after the saccharified liquid is boiled to obtain the saccharified liquid;
step three: adding saccharomycetes into the saccharified liquid, continuously fermenting for 21 hours at 25 ℃, then sterilizing and disinfecting the fermented liquid and filling carbon dioxide for later use;
step four: pouring honeysuckle, wild chrysanthemum flower, abrus cantoniensis hance, selfheal, medlar, chinese date, liquorice, boat-fruited sterculia seed and black tea into clear water, cleaning, draining water, wrapping in gauze, putting into a pot, pouring 25 times of clear water into the pot, heating with big fire until the materials are completely boiled, taking out the gauze-wrapped traditional Chinese medicinal materials after boiling, adding sucrose into the solution, and adjusting sweetness;
step five: pouring the mixed liquid of the traditional Chinese medicinal materials prepared in the fourth step into the beverage prepared in the third step, continuously mixing and stirring by using a stirring device until the mixture is completely uniform, and then bottling and packaging the mixture;
example 3:
the preparation method of kvass prepared by utilizing rye bread comprises the following specific steps:
the method comprises the following steps: placing the rye bread into a crushing device for crushing, pouring the crushed rye bread into a saccharifying tank, adding malt flour, adding purified water, continuously mixing and stirring uniformly, and heating by a heating device until the temperature is raised to 60 ℃;
step two: adding neutral protease into the mixed solution obtained in the first step, continuously mixing and stirring, continuously heating the mixed solution by a heating device, controlling the temperature to be 70 ℃, continuously adding saccharifying enzyme, uniformly stirring, continuously heating for 30 minutes, standing for 80 minutes to obtain a saccharifying liquid, filtering the saccharifying liquid by a filtering device, adding hops into the filtered liquid, continuously heating the liquid by the heating device until the liquid is completely boiled, and filtering the liquid by the filtering device again after the liquid is boiled to obtain the saccharifying liquid;
step three: adding saccharomycetes into the saccharified liquid, continuously fermenting for 22 hours at the temperature of 30 ℃, then sterilizing and disinfecting the fermented liquid and filling carbon dioxide into the fermented liquid for later use;
step four: pouring honeysuckle, wild chrysanthemum flower, abrus cantoniensis hance, selfheal, medlar, chinese date, liquorice, boat-fruited sterculia seed and black tea into clear water, cleaning, draining water, wrapping in gauze, putting into a pot, pouring 30 times of clear water into the pot, heating with big fire until the materials are completely boiled, taking out the gauze-wrapped traditional Chinese medicinal materials after boiling, adding sucrose into the solution, and adjusting sweetness;
step five: and (4) pouring the mixed liquid of the traditional Chinese medicinal materials prepared in the fourth step into the beverage prepared in the third step, continuously mixing and stirring by using a stirring device until the mixture is completely uniform, and then bottling and packaging the mixture.
Claims (5)
1. The kvass prepared by using the rye bread is characterized in that the kvass prepared by using the rye bread specifically comprises the following raw materials: 30-40 parts of rye bread, 10-15 parts of malt flour, 3-4 parts of neutral protease, 3-5 parts of hops, 3-6 parts of saccharifying enzyme, 10-12 parts of honeysuckle, 8-10 parts of wild chrysanthemum flower, 6-8 parts of abrus cantoniensis hance, 6-10 parts of selfheal, 3-5 parts of medlar, 2-4 parts of Chinese date, 5-7 parts of liquorice, 12-14 parts of boat-fruited sterculia seed and 8-10 parts of black tea.
2. A kvass made with rye bread as claimed in claim 1 wherein: the kvass prepared by utilizing the rye bread specifically comprises the following raw materials: 30 parts of rye bread, 10 parts of malt flour, 3 parts of neutral protease, 3 parts of hops, 3 parts of glucoamylase, 10 parts of honeysuckle, 8 parts of wild chrysanthemum flower, 6 parts of abrus cantoniensis hance, 6 parts of selfheal, 3 parts of medlar, 2 parts of Chinese date, 5 parts of liquorice, 12 parts of scaphium scaphigerum and 8 parts of black tea.
3. Kvass made with rye bread as claimed in claim 1, characterized in that: the kvass prepared by utilizing the rye bread specifically comprises the following raw materials: 35 parts of rye bread, 12.5 parts of malt flour, 3.5 parts of neutral protease, 4 parts of hop, 4.5 parts of saccharifying enzyme, 11 parts of honeysuckle, 9 parts of wild chrysanthemum flower, 7 parts of abrus cantoniensis hance, 8 parts of selfheal, 4 parts of medlar, 3 parts of Chinese date, 6 parts of liquorice, 13 parts of scaphium scaphigerum and 9 parts of black tea.
4. Kvass made with rye bread as claimed in claim 1, characterized in that: the kvass prepared by utilizing the rye bread specifically comprises the following raw materials: 40 parts of rye bread, 15 parts of malt flour, 4 parts of neutral protease, 5 parts of hops, 6 parts of saccharifying enzyme, 12 parts of honeysuckle, 10 parts of wild chrysanthemum flower, 8 parts of abrus cantoniensis hance, 10 parts of selfheal, 5 parts of medlar, 4 parts of Chinese date, 7 parts of liquorice, 14 parts of scaphium scaphigerum and 10 parts of black tea.
5. A method of making kvass made with rye bread as claimed in any one of claims 1 to 4, wherein: the preparation method of kvass prepared by utilizing rye bread comprises the following specific steps:
the method comprises the following steps: placing the rye bread into a crushing device for crushing, pouring the crushed rye bread into a saccharifying tank, adding malt powder, adding purified water, continuously mixing and stirring uniformly, and heating by a heating device until the temperature is raised to 50-60 ℃;
step two: adding neutral protease into the mixed solution obtained in the first step, continuously mixing and stirring, continuously heating the mixed solution by a heating device, controlling the temperature to be 65-70 ℃, continuously adding saccharifying enzyme, uniformly stirring, continuously heating for 20-30 minutes, standing for 70-80 minutes to obtain a saccharified solution, filtering the saccharified solution by a filtering device, adding hops into the filtered solution, continuously heating the filtered solution by the heating device until the solution is completely boiled, and filtering the solution by the filtering device again after the solution is boiled to obtain the saccharified solution;
step three: adding yeast into the saccharified liquid, continuously fermenting for 20-22 hours at the temperature of 20-30 ℃, then sterilizing and disinfecting the fermented liquid and filling carbon dioxide for later use;
step four: pouring honeysuckle, wild chrysanthemum flower, abrus cantoniensis hance, selfheal, medlar, chinese date, liquorice, boat-fruited sterculia seed and black tea into clear water, cleaning, draining water, wrapping in gauze, putting into a pot, pouring 20-30 times of clear water into the pot, heating with strong fire until the materials are completely boiled, taking out the gauze-wrapped traditional Chinese medicinal materials after boiling, adding sucrose into the solution, and adjusting sweetness;
step five: pouring the mixed liquid of the traditional Chinese medicinal materials prepared in the fourth step into the beverage prepared in the third step, continuously mixing and stirring by using a stirring device until the mixture is completely uniform, and then bottling and packaging the mixture.
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