Second dishes 

Kvass Suslo - What is? Cable wort concentrate, concentrates and kvass extracts. Specifications komase concentrate composition

Kvass is one of the most ancient Russian beverages, which has a refreshing and invigorating effect on the human body. Especially popular drink on a hot summer period. It is consumed in its pure form and as the basis of a cold soup. However, the preparation of kvass at home takes quite a long time, while the use of a specialized concentrate will save your time and strength.

Kvass, when the preparation of which was used ready-made wort, is concentrated and welded malt. As a rule, it is only necessary to add water to it, but some recipes recommend using raw yeast. A few days later, you can enjoy a delicious drink.

What it is?

The concentrated kvasny wort is a product, to obtain exceptionally natural ingredients. Visually it looks like a viscous and thick dark brown liquid. Dry ingredients make up 70% concentrate. It has a sweet taste with a small tonic notch.

In order to prepare this concentrate on their own, you will need to get a fermented and non-fermented (usually cooked from barley) with rye dry malt, rye wallpaper bakery flour.

At the enterprise engaged in the release of the finished wort to obtain the kvass malt is crushed, stirred with water. After that, the content is heated by 5-6 hours so that the enzyme element located in the grain managed to split the starch on sucrose: fermented and incredible. Upon completion of the process, the concentrated solution is evaporated using special equipment. For independent obtaining a kvass wort, the presence of any special devices is not required.

Dignity

In Russia, the default of the family was determined by the variety of kvass guests. The fact is that sweet grade With the addition of honey and raisins could afford only rich people. The poor man was content with beet or bread kvass. It is now kvass is considered a summer drink due to its refreshing effect.

In antiquity, people used kvass round year. Only recipes and the ingredients available on the current season have changed. And for the believer of a person, the use of this wonderful drink was one of the methods to maintain the level of immunity and forces. Few people know, but the alum cooked independently at home, has a large number of useful properties:

  • has a beneficial effect on the stomach and intestines;
  • does not give harmful bacteria to multiply;
  • normalizes and accelerates metabolism;
  • improves cardiac activity and circulating blood vessels;
  • enhance the protective forces of the body;
  • helps to fight with depressive condition and chronic fatigue;
  • strengthens dental enamel;
  • reduces blood pressure;
  • it has a cleansing effect on blood vessels;
  • helps to get rid of strong meteorism;
  • regular use of kvass contributes to improved vision.

disadvantages

Despite the huge amount of advantages, Kvass still has some disadvantages and contraindications. First of all, this drink is not recommended to drink people suffering from hyperacid gastritis and ulcers. This is due to the large content of active milk and fruit acid. Even if the patient was fully cured, kvass can cause such unpleasant symptoms as heartburn and colic in the stomach. It is prohibited by kvass and patients of the oncological department, as well as having diseases of the liver, gallbladder and urolithiasis.

People susceptible to allergic reactions should be careful. In the presence of allergies on cereals grain crops and alcoholic beverages From the use of kvass is strongly recommended to refrain. Despite the fact that the composition of the kvass contains the minimum amount of alcohol, the absence of an allergic reaction cannot be guaranteed. The motorist, using several sips of this drink, can mislead the auto inspector. The composition of the alcohol may distort the insignificant alcohol content in the blood.

Make a quasy wort with your own hands is quite simple, if you consider all the recommendations. The main thing is to breed it correctly.

Recipes

There are two frequently used recipe for the preparation of a pitch wort. The first is most suitable for cooking at home. It is simple and quite common among the owners. To begin with, you will need to get a borodine go to other rye bread in the amount of one kilogram and fifteen liters of water. In order to get a high-quality concentrate that will allow you to get a quality drink in the future, it is recommended to adhere to the following algorithm:

  • To begin with, it is necessary to heat the water so that its temperature is not lower than 20 degrees.
  • Chopped on slices rye bread It will be necessary to dry in the oven and pour water so that it turns out to be completely covered with it.
  • Stir the contents until the mass becomes homogeneous. Leave the mistakes for 20-30 minutes.

  • Gradually start tall hot water Small doses and do not stop mixing the contents. In the resulting test, it is necessary to maintain a hot temperature. If necessary, heated the crumb to 70-75 degrees. Support the temperature for forty minutes.
  • Then the bread punching must be shifted into the deep and necessarily clean dishes. For a better effect, it is recommended to cover the dishes with a lid and insulate with a terry towel.
  • The first received concentrate is slowly removing using a conventional glass or a mug and move it to the dishes in order to boil again.

  • The remaining slices of bread pour into small doses of hot water. Do not use boiling water, the temperature of which exceeds 90 degrees. Approximate amount of water added should be equal to the volume of the water in the water after receiving the first concentrate.
  • After 20 minutes, the second concentrate will be ready. Remove it from the tank and add to the first one.
  • For an hour, boil the resulting composition. Contents throughout the process should be boiled violently. After that, the concentrate is cooled to 25 degrees and is removed into a warm place for fermentation.

Preparation of kvass wort with malt is one of ancient recipes In Russia, which was used for many millennia. It is worth noting that it is permissible to use glass dishes, enamel or stale oak barrels.

According to the recipe, you will need to acquire: rye malt in the amount of 1 kg, barley malt - 1 kg, wheat - 1 kg, rye - 1.5 kg, dry yeast - 15 g 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 crushed to the state of flour, after which the dough is kneaded from the resulting flour. It should be dense. If necessary, add some hot water to get a consistency of thick cream.
  • Move the contents in the dishes in order for it to be invested over the next three hours.
  • Bring 7-10 liters of water to boil. Add boiling water to the cooled test and wait until it boosts up to 20 degrees.
  • Then it is necessary to add pre-dissolved yeast in hot water.
  • Remove dishes in a warm place to start the fermentation process. After the contents wanders, you can merge the finished drink from the resulting wort.

Getting kvass from the ready concentrate acquired in the store should not cause any difficulties, since the procedure for cooking is satisfied. In greasy glass dishes Fall boiled water, after which the finished concentrate is added. To improve taste, sugar sand or several spoons of lime honey are added. You will need to add a small amount of raw yeast, otherwise the fermentation process will not be launched.

The taste of kvass will depend on the duration of fermentation. A long process can provoke the formation of braga, while rapid fermentation will allow you to get a sweet and pleasant drink. Then it is desirable to cover the dishes with a marlevary cloth and leave for 10-12 hours. Determine that the drink is prepared, it will help the foam formed on the surface.

Using

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

For example, to improve baking quality, an appetizing smell, color and long shelf life are needed. The use of this product is favorably affecting biochemical and microbiological activities in production. Due to the addition of this natural product, the gas formation level in the test increases significantly, which allows you to get a lush and delicious baking.

The natural product Apply and for the preparation of rye, wheat, custard, delicate, dietary, confectionery baking, gingerbread and cookies. In the dough, the concentrate is added in the range from 1 to 9 percent in order to provoke the intensification of alcohol fermentation. Due to this, there is a reduction in time to complete the residual fermentation process of the test blank.

After that, an increase in the total test of the test can be noted, the gold and brown shade, characteristic of baking, occurs. Also significantly extended the shelf life of the finished product. The structurality of the ball becomes porous, the dough turns out soft and pleasant to taste. Baking acquires the characteristic fragrance of rye.

It is quite difficult to purchase a poor-quality concentrated wort, as the fakes of this product were not fixed in Russia. However, there are several useful recommendations that will help you refrain from buying a dishonest seller. In order to preserve your finance, health, you only need to follow the following advice:

  • Purchase a quasal concentrated wort exclusively in a proven store included in the federal retail network. Today, the highest quality concentrate manufacturers for the preparation of kvass are "Intercvas" and "Kolobok".
  • The cost of SUSL fluctuates within 50 rubles. The product offered at a price below average may turn out to be poor quality.

  • Reliable evidence confirming proper control on the production of concentrate is the indication on the ISO9002 label. This inscription indicates that the product was produced, given the international quality standard.
  • Sometimes you may encounter a product called malt extract. This is the usual concentrated kvasny wort, which has only another name.
  • The quality product should not have any artificial additives and preservatives.
  • High-quality concentrate without losing its properties, no more than twelve months can be stored. The label indicating that the product can be kept for more than one year - the correct indicator of the fact that artificial matter is present.

Recipe for making kvass from a kvass sulary below.

GOST 28538-90.
Group H71

State Standard of the SSR Union

Cable wort concentrate, concentrates and kvass extracts
Technical conditions
Kvas Wort Concentrate, Kvas Concentrate and Extracts. Specifications.

OKP 91 8533,
91 8534,
91 8535

Date of administration 1991-07-01

Information details

1. Designed and made by the scientific and production association of beverages and mineral waters
Developers

A.P. Kolpakchi, Cand. tehn sciences; L.N. Benevolenskaya; N.V.Golikova, Cand. tehn sciences; B.C. Weeva, Cand. biol. sciences; E.V.Voronin

2. APPROVED AND INTRODUCED RESOLUTION of the USSR State Committee for Product Quality Management and Standards of 26.04.90 N 1036

3. The term of the first check - 1995. The frequency of verification is 5 years

4. Instead of OST 10 53-84, OST 10 54-87, TU 10-04-06-56-87

5. Reference regulatory and technical documents

Point number

GOST 21-94

GOST 22-94

GOST 490-79

GOST 908-79

GOST 2874-82

GOST 5037-97

1.4.2, 1.4.3

GOST 5060-86

GOST 5717-91

GOST 6002-69

GOST 6687.0-86

GOST 6687.2-90

GOST 6687.4-86

GOST 6687.5-86

GOST 7045-90.

GOST 8777-80

GOST 9225-84

GOST 10354-82

GOST 10117-91

GOST 10131-93

GOST 11354-93

GOST 13358-84

GOST 13516-86

GOST 13634-90.

GOST 13830-91

GOST 13950-91

GOST 14192-96

GOST 15846-79

GOST 16732-71

GOST 16991-71

GOST 18963-73

GOST 19360-74

GOST 21908-93

GOST 23285-78

GOST 24597-81

GOST 24831-81

GOST 26668-85

GOST 26669-85

GOST 26927-86

GOST 26928-86

GOST 26929-94

GOST 26930-86

GOST 26931-86 - GOST 26935-86

PCT RSFSR 253-87

6. Restriction of the validity of the Discontinued Protocol No. 5-94 of the Interstate Council on Standardization, Metrology and Certification (IUS 11-12-94)

7. Reprint

This standard applies to the kvass concentrate, the kvass concentrate, the concentrate of Russian and Moscow kvass, the extract of the rank kvass and.
OCP codes are indicated in Appendix 1.

1. Technical requirements

1. Technical requirements

1.1. KVAS-wort concentrates, concentrates and kvass extracts (hereinafter - products) must be manufactured in accordance with the requirements of this standard for recipes and technological instructions In compliance with sanitary standards and rules approved in the prescribed manner.

1.2. Characteristics

1.2.1. By organoleptic indicators Products must comply with the requirements specified in Table 1.

Table 1

Name of the indicator

Characteristic

concentrate kvasny Sousla

kvasov concentrates

extracts

oklen kvass

kvass for Russian okroshka

Appearance

Opaque viscous thick liquid

Dark brown

From light brown to dark brown

Dark brown

Acid-sweet, bread, with slightly pronounced bitterness

Acid-sweet, bread, without pronounced bitterness

Sweet-sweet, with a strale flavor, without pronounced bitterness

Sweet sweet, with a taste characteristic of shit

Aroma

Rye bread

Rye bread and dill

Rye bread, parsley and dill

Solubility in water

Opalacementation is allowed due to the features of the raw materials used, and the precipitate of single particles of bread supplies

Opponation and sediment of single particles of bread supplies and chopped herbs are allowed

1.2.2. In physical and chemical indicators, products must comply with the requirements specified in Table 2.

table 2

Name of product

Name of the indicator and value

Mass fraction of dry substances,%

Acidness, cm Sodium hydroxide solution with a concentration of 1.0 mol / dm per 100 g of products

Concentrate of the Kvas Susla

Concentrate of Russian kvass

Moscow Kvass concentrate

Kvass concentrate

Extract of the rank kvass

Kvass extract for Russian okroshka

1.2.3. The presence of extraneous impurities is not allowed.

1.2.4. The mass fraction of toxic elements in products after its dilution of it with water in the ratio provided for by 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. Microbiological indicators of products after its water dilution in the ratio provided for by the recipe must comply with the standards approved by the USSR Ministry of Health and specified in Table 3.

Table 3.

1.3. Requirements for raw materials and materials
For the preparation of products apply:
rye for processing on malt in alcohol production according to GOST 16991;
drinking water according to GOST 2874;
rye bakery flour according to GOST 7045;
malt rye dry fermented and non-enmented on NTD;
malt Rye freshprormous fermented and non-enmented on regulatory and technical documentation;
malt brewery barley on NTD;
corn flour according to GOST 6002;
corpse corn according to GOST 6002;
corn according to GOST 13634;
barley according to GOST 5060;
sugar sand according to GOST 21;
sugar Rafine according to GOST 22;
liquid sugar on the OST 18-170;
acid milk food according to GOST 490;
acid lemon food according to GOST 908;
salt cooking food according to GOST 13830;
essential uterine oil on NTD;
mustard food ready for PCT RSFSR 253 and regulatory technical documentation;
greens of parsley, celery and duck dried according to GOST 16732;
horseradish table on NTD;
grass Oils in accordance with GOST 21908.
It is allowed to use enzyme preparations and other auxiliary materials allowed by the USSR Ministry of Health.

1.4. Packaging

1.4.1. The concentrate of the kvas, concentrates and kvatas extracts poured:
in glass bottles with a capacity of 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. The kvass concentrate and kvass concentrates intended for industrial processing are distinguished:
in barrels on NTD, wooden barrels on NTD and GOST 8777;
in the barrels a metal capacity of 30, 50, 100, 190 DM according to regulatory and technical documentation, as well as imported, authorized for the USSR Ministry of Health;
in steel barrels according to GOST 13950 with a capacity of 100 to 200 dm;
flips metal type FL according to GOST 5037.
The inner surface of the barrels according to GOST 8777 should be wrapped in film bags by inserts according to GOST 19360, made of polyethylene film according to GOST 10354.

1.4.3. For a catering network, bottling of kvass extracts for milk and milk products such as GOST 5037 and another container allowed by the USSR Ministry of Health are allowed.

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

1.4.5. When the products are bottled in glass banks with a capacity of 250 to 1000 cm, a deviation is allowed from the capacity ± 3%.
When the products are bottled in glass banks with a capacity of 2000 to 10,000 cm, a deviation is allowed from ± 2%.

1.4.6. The bottles are hermetically collapsed by the KronenProduction on NTD, aluminum caps on regulatory and technical documentation, aluminum caps with perforation on NTD, polyethylene traffic jams on NTD.
Glass jars are sealed with metal covers on NTD.
It is allowed to use lithographic covers and other capping agents permitted by the USSR Ministry of Health.

1.4.7. Flasks should be sealed with covers and seated by the manufacturer.
Barrels with products are hermetically sealed by the capping agents allowed by the USSR Ministry of Health.

1.4.8. Bottles and cans Glass with products pack in Boxes Wooden in accordance with GOST 11354, Drawers made according to GOST 10131, GOST 13358, Corrugated cardboard boxes according to GOST 13516, Wire Boxes on NTD, Plastic Boxes on NTD, Multi-turnboxes for Bottles with Food Food Bottles by Regulatory -Technical documentation, as well as in the container equipment according to GOST 24831.

1.4.9. In the consolidation of freight places, the formation of packages is made according to GOST 23285 with the main parameters and dimensions according to GOST 24597.

1.4.10. Packaging products sent to the regions of the Far North and equal to them areas are produced according to GOST 15846.

1.5. Marking

1.5.1. Products for retail retail network are labeled by sticking labels on NTD to consumer packaging indicating:
trademark, names of the manufacturer and its address or the name of the manufacturer (index, numbers, code);
name of product;
pouring dates;
designations of this standard;
capacity, l or cm;
energy value;

a method of use according to Appendix 2.

1.5.2. In the case of the use of a lithographic lid when weaving the cans, information about the use method is allowed to be placed directly on the lid.

1.5.3. The food and energy value of the concentrate of kvas wort, concentrates and equal extracts are given in Appendix 3.
Information on food and energy value is carried out in accordance with the Regulations approved by the USSR Ministry of Health.

1.5.4. Transport markings of corrugated cardboard boxes - according to GOST 14192 with the application of manipulation signs: "Top", "fragile. Caution", "take care of moisture."

1.5.5. On the transport packaging (barrels, flasks) labels labels or attach a label indicating:
trademark, names of the manufacturer and its address or the name of the manufacturer (index, numbers, code);
product names;
capacity, dm;
gross masses, kg (except transportation by road);
pouring dates;
warranty period of storage indicating the 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 the prescribed manner.

3. Analysis methods

3.1. Sampling - according to GOST 6687.0, preparation of samples to determine the toxic elements - according to GOST 26929 with preliminary dilution of the concentrate of the kvasny wort, concentrates and kvass extracts with drinking water in the ratio, respectively 1:30, 1:10, 1:15.

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. Sampling methods for microbiological analyzes - according to GOST 26668, preparing samples of GOST 26669 with preliminary dilution of the concentrate of the kvass wort, concentrates and kvass extracts with drinking water in the ratio, respectively, 1:30, 1:10, 1:15.

3.4. Determination of the group of group bacteria intestinal sticks (BGKP) - according to GOST 18963, the definition of pathogenic microorganisms - according to the methods approved by the USSR Ministry of Health.

3.5. To determine the coliform bacteria, the weight of the product mass (1 ± 0.1) g is seeded in the Wednesday Kessler (10 g of peptone, 50 cm of bile of cattle, 5 g of lactose, 2 cm of aqueous solution of crystalline purple with a mass fraction of 1%) and analyzes According to GOST 9225.

4. Transportation and storage

4.1. Kvas-wort concentrate, concentrates and kvass extracts are transported by all types of transport, in tank trucks and special railway tanks of the manufacturer in accordance with the rules for the transport of perishable goods acting in this type of transport.

4.2. The concentrate of the allowable wort, kvass concentrate, concentrates of Russian and Moscow kvass, spilled in barrels, flasks, are stored at a temperature not lower than minus 40 ° C and not higher than 30 ° C, and bottled and cans - at a temperature not lower than 0 ° C and Not higher than 25 ° C.

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

5. Manufacturer's guarantees

5.1. The manufacturer guarantees the compliance of the concentrate of kvas wort, concentrates and kvass extracts with the requirements of this standard, subject to the terms of transportation and storage.

5.2. The warranty period for the storage of the kvas-wort concentrate, the concentrates of Russian and Moscow kvass - 12 months from the date of production, kvass concentrate - 3 months from the date of development.
The warranty period for the storage of the extract of the filthy kvass - 12 months, and kvass extract for Russian okroshka - 6 months from the date of production.

Appendix (mandatory). OKP codes for kvas wort concentrate, concentrates and kvass extracts

ATTACHMENT
Mandatory

Table

Name of product

OKP code

Kvas Sousse concentrate:

in bottles with a capacity, see:

91 8533 9912

91 8533 9913

91 8533 9914

91 8533 9915

91 8533 9916

91 8533 9917

in banks with a capacity, see:

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, see:

91 8534 1291

91 8534 1299

in banks with a capacity, see:

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

Concentrate of Russian kvass:

in bottles, with a capacity, see:

91 8534 1391

91 8534 1399

in banks with a capacity, see:

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, see:

91 8534 1191

91 8534 1199

in banks with a capacity, see:

91 8534 1192

91 8534 1193

91 8534 1194

91 8534 1195

91 8534 1198

in barrels

Extract of the rank kvass:

in banks with a capacity, see:

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, see:

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 cm

91 8533 2314

in banks with a capacity, see:

91 8533 2322

91 8533 2333

Appendix 2 (Reference). Methods for use of products, specified on the label

Appendix 2.
Reference

Table 5.

Name of product

Method of use

Concentrate of the Kvas Susla

For cooking 5 l bread kvass Dissolve in warm (35-40 ° C) drinking water 8-10 tablespoons of kvas-wort concentrate, 1 and sugar cup, 6-7 g of pressed yeast, withstand at a temperature of 25-30 ° C 18-20 hours. Ready kvass cooling, merge with sediment and store in a cool place

Kvass concentrate, concentrates of Russian and Moscow kvass

For the preparation of 5 l of bread kvass dilute the concentrate in a warm (25-30 ° C) drinking water in a ratio of 1:10, add 3-5 g of pressed yeast and to withstand at a temperature of 25-30 ° C 10-12 hours. Ready kvass cooling, drain from the sediment and store in a cool place.
Kvass concentrate can be used as a drink, spreading it with carbonated water: 4 teaspoons of concentrate on one glass of water

Kvass extracts

To prepare one liter of kvass, it is necessary to dissolve 40-60 g of extract (2-3 tablespoons) in 1 liter of boiled chilled water.

Appendix 3 (mandatory). Food and energy value of the concentrate of kvas wort, concentrates and kvass extracts

Appendix 3.
Mandatory

Table 6.

Name of product

Nutritional value, g, 100 g of products

Energy
value, kcal in 100 g of products

Carbohydrates

Organic acids

Concentrate of the Kvas Susla

Kvass concentrate

Concentrate of Russian kvass

Moscow Kvass concentrate

Extract of the rank kvass

Kvass extract for Russian okroshka

Rosstandard.
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New National Standards
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providing information from the BD "Production of Russia"
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www.sinatra-gost.ru.

How do you want to enjoy a sip of fresh cold kvass on a hot summer day! But the list of chemicals on the store label can stop even severely exhausted man. The one who does not want to strive his body a snack with preservatives can acquire a kvass wort. What it is, it is worth learn closer.

Quas Suslo: Composition

The composition of the computers sold in the stores in stores ( CX ) Ingredients include:

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

In rare cases, add sugar and lemonic acid. Carbohydrates make up 65% massword Products. The content of proteins and organic acids is minimal and fluctuated in the region of 2-3%.

Natural CXs from well-known manufacturers are a viscous liquid with high density. The taste is noticeable with sour-sweet notes, occasionally with shades of bitterness. The smell of fresh substance is pleasant, "bread".

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

Beer from the kvas wort at home

Algorithm of preparation homemade beer Based on the shopping KCC, it looks like this:

  1. Put a large enameled container on gas, filled with water with water;
  2. When water boils, the fire must be reduced. In a saucepan add wort, hops and sugar;
  3. As soon as the mixture is swinging, the fire must be turned off, and put the container to cool;
  4. After the fluid temperature comes with room, add yeast;
  5. Cover with a saucepan with a lid and leave the drink to wander for 72 hours. If you withstand less time, the degree in beer will be low enough;
  6. After the specified time, the finished beer should be separated from the precipitated yeast. As a filter, the usual gauze is suitable;
  7. The resulting liquid is pouring glass cans and tightly close them with a lid;
  8. Put banks in a cool place (2-4 degrees Celsius) by half months.

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

Cooking kvass: process

Today, the carbonated kvass is sold in every store and is distinguished by an affordable price. But in its taste characteristics, it is significantly inferior to its disposable counterparts that are sold on hot summer days at every corner.

To pamper yourself and home tasty drink At any time, you need:

  1. In a large three-liter saucepan, mix the jar of concentrate and liter of filtered hot water;
  2. Withstand fluid for 2-3 hours;
  3. Add a glass of sugar and instant soluble yeast (sold in bags of 11 grams, which is just enough for serving);
  4. Pour Chan with water to the very edges;
  5. Wait about three days;
  6. From time to time to check the taste of kvass. As soon as it becomes acceptable, pour the finished drink on the bottles in which you can add a few pieces of raisins;
  7. Put the bottles in the fridge and wait about a day;
  8. The first signal of product availability is the hardness of closed bottles (due to gas formation) and the presence of foam.

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

The benefits and harm of homemade kvass

Cooked with your own hands KVAS from the CCS is essentially a liquid medicine that is known to useful properties:

  • Beneficial effects on the gastrointestinal tract;
  • Preventing the division of harmful bacteria;
  • Normalization of metabolism;
  • Improvement of heart and vessels;
  • Strengthening the protective system of the body;
  • Elimination of feelings of fatigue and apathy;
  • Strengthening enamel of teeth;
  • Lower pressure;
  • Vessel cleaning;
  • Fighting meteorism;
  • Help with weakening view.

The wort concentrate is not the most adequate product in our country, but the risk of falling on the deception from the sellers remains always.

In order not to lose any money or health, it is enough to take advantage of such advice:

  • Create CX is only in proven stores, better than federal retail networks;
  • Pay attention is not only on the seller, but also on the manufacturer. Leaders of the domestic market: "Grocery", "Domat", "Kolobok" and "Intercvas";
  • The average price varies within 50 rubles. A significantly lower price tag can talk about low quality goods;
  • The label must contain compliance with the International Quality Standard ISO 9002. . This is a reliable testimony of control at all stages of production;
  • Some firms sell the goods called "Malt extract", which is no different from the KKS;
  • Carefully read the composition: there should not be any artificial substances and preservatives;
  • The shelf life of the product is no more than a year. If a longer period is specified on the label, then this is a sure sign that the manufacturer has "checked" in the manufacturing process.

Knasy wort do it yourself

Difficulties when choosing store KCCs can push many potential buyers. But this is not a misfortune: to cook the wort person will not be a lot of work.

The procedure for action is:

  1. Rye or wheat bread cut slices and pour warm water with constant stirring;
  2. After the consistency of the substance becomes relatively uniform, it is necessary to leave the mixture for half an hour;
  3. Pour a mixture of boiling water and stir;
  4. Even after half an hour, there is still a hot dough to be pouring into another, preheated, capacitance;
  5. The saucepan is covered with a lid, wrapped with warm tissue and give it to settle;
  6. After a couple of hours, it is necessary to separate the first wort from the sediment;
  7. The remaining thick is poured boiling water and leave for 25 minutes;
  8. Add to Chan first wort and boil fluid for an hour;
  9. Cool the resulting product to room temperature And give to kindly for a while.

For the preparation of homemade kvass and beer, a kvass wort is useful. What is this important ingredient homemade baking, I will not even know. And all this for the price is only 50-60 rubles. True, you need to carefully read the information on the label: the danger to purchase consumer goods is quite large.

Video: Kvass from the concentrate of SUSL

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

Concentrate of the Kvas Suslait is rich in such vitamins and minerals as: vitamin B1 - 12%, choline - 12%, vitamin PP - 11.5%, silicon - 18.3%, magnesium - 12.3%, phosphorus - 19.6%, chlorine - 39.1%, iron - 21.7%, cobalt - 20%, manganese - 60%, copper - 18.3%

What is useful than kvas-wing concentrate

  • Vitamin B1. It is part of the most important enzymes of carbohydrate and energy exchange, providing the body with energy and plastic substances, as well as metabolism of branched amino acids. The disadvantage of this vitamin leads to serious disorders from the nervous, digestive and cardiovascular systems.
  • Choline It is part of Lecithin, plays a role in the synthesis and exchange of phospholipids in the liver, is a source of free methyl groups, acts as a lipotropic factor.
  • Vitamin RR Participates in oxidative reactionary reactions of energy metabolism. Insufficient consumption of vitamin is accompanied by a violation of the normal state of the skin, the gastrointestinal tract and the nervous system.
  • Silicon It includes the structural component into the composition of glycosocaminoglycans and stimulates the synthesis of collagen.
  • Magnesium Participates in energy metabolism, protein synthesis, nucleic acids, has a stabilizing effect for membranes, it is necessary to maintain calcium homeostasis, potassium and sodium. The lack of magnesium leads to hypomagniasia, raising the risk of developing hypertension, heart disease.
  • Phosphorus Takes part in many physiological processes, including energy exchange, regulates acid-alkaline balance, is included in phospholipids, nucleotides and nucleic acids, necessary for the mineralization of bones and teeth. The deficit leads to anorexia, anemia, rickets.
  • Chlorine We are necessary for the formation and secretion of hydrochloric acid in the body.
  • Iron It is part of various proteins, including enzymes. Participates in the transport of electrons, oxygen, ensures the flow of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobine-deficient atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
  • Cobalt Included in vitamin B12. Activates exchanging enzymes fatty acids and folic acid metabolism.
  • Manganese Participates in the formation of bone and connective tissue, is part of the enzymes comprising in the metabolism of amino acids, carbohydrates, catecholamines; We are needed for cholesterol and nucleotide synthesis. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, impaired carbohydrate and lipid metabolism.
  • Copper It is part of the enzymes with the redox activity and the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the process of ensuring the tissues of the human body with oxygen. The deficit is manifested by violations of the formation of a cardiovascular system and a skeleton, the development of connective tissue dysplasia.
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With great pleasure and enthusiasm - especially in the hot season - they will hide with this drink, perfectly quenching thirst, home and guests. But not everyone knows, for example, how to prepare a quasy wort. What is this product, what is its benefit, how to make it yourself? This will be discussed in our article.

Suslo: What is?

In fact, this term is made to call any aqueous solution of extracted or fermented substances of vegetable, fruit, berry, grain (malt) origin used in brewing, winemaking, bakery cooking. So, grape wort - raw materials obtained in crushing and pressing mezgi and grapes. Accordingly, a fully natural product, which is made mainly for the production of kvass (well, some varieties of baking), represents a kvass wort. View of raw materials? This is a viscous thick liquid, in which the content of dry substances reaches 70 percent. It has a brownish color and sour-sweet taste and contains a lot of usefulness: amino acids, vitamins, trace elements.

How to make wort at home?

At enterprises for the preparation of the appropriate product, the malt rye fermented, non-fermented and bakery flour rye. The malt is mixed with water purified and exposed to thermal exposure. During this time, the starch in the mixture is divided into sugar: being fermented and dissimilar. And then the concentrate is evaporated until the achievement of 70% of dry substances.

At home, a clear case, there is no such equipment. But you can quite do a good wort for your future kvass. This requires a tincture of a false bottom (in the form of a grid, raised above the main bottom) and a crane for complaining Sousla.

Suslo from Kwasnikov

In order to prepare a pitch wort from malt bread-jams, pre-baked, rye and barley bread products (2-3 kg) mix with heated water into a thick mass. Dough withstand several hours. Then we bake into the malt loaf (you can in the oven or bread maker) - karavai or kids. They are obtained very fragrant, they are inherent in a sweet-sour taste and a black crust, which will then give the kvass characteristic color gamut. Cool jackets cool (they can also be dried and stored), we smoke into pieces, lay in hot water and insist in the chain so that it turns out thick kvasny wort (what is, we have already found out). It turns out not only a tight and tasty, but also a useful product.

Homemade kvass from the boom wort is now easy. With the resulting thick mixture, we add up the upset, add yeast or an old starter, fermenting according to standard technology and pour into bottles.