Gwas Beverage is one of the two major beverages that co-operate with Coca-Cola internationally. It has a natural fermented alcoholic aroma, rich in nutrients and low alcohol content. In addition to cooling off the heat and quenching thirst, it can also enhance the digestive function of the human body. A good health drink that can be used for alcohol. The unique flavor and rich nutrition of Gawas made from sweet potato is an ideal health drink.
Raw material formula
Sweet potato syrup 1OOg, white sugar lOOg, honey 45g, boiling water 9000g, raw yeast 30g, caramel color 40g, raisin 50. Process flow Raw material processing → peeling → slicing → cooking → crushing → enzyme treatment → heating → filtration → inoculation fermentation → cooling filtration → sterilization → low temperature storage
Operation points
(1) Raw material treatment and peeling: Select sweet potato with no mold, no germination, no mechanical operation, and clean with clean water. Peeling is carried out by the lye method, that is, the hot sweet sodium hydroxide solution is used to soften and relax the epidermis of the sweet potato, the surface is matured and separated from the pulp, and then the epidermis is washed away with a high-pressure water stream. The concentration of the lye is 15% to 25%, and the time is 25 to 40 s.
(2) Slicing, cooking, and pulverization: The peeled sweet potato is cut into 3 to 5 mm thick slices by a microtome, and then cooked to be cooked. The ripened sweet potato texture has become soft and can be muddy after being pressed slightly.
(3) Enzyme treatment: In order to destroy the cell wall of sweet potato, 15 to 30 international units of cell wall lytic enzyme were added at 100-45 ° C for 30 to 60 min. In order to decompose the pectin contained to further destroy the cell wall structure, it is necessary to add pectin degrading enzyme, the amount of which is 15 to 30 international units per 100 g of sweet potato pulp, and 36 to 60 min at 25 to 35 ° C. After the sweet potato pulp is treated by cytolysis enzyme and pectinase, the content of the sweet potato pulp is released due to the destruction of the cell wall. At this time, the saccharifying enzyme can be added, and the amount is 5 units per 100 g of sweet potato puree, and the temperature is 60-70 ° C. The time is 5 to 10 min. Then, the amylase is added to achieve 20 international units of amylase activity per 100 g of sweet potato pulp, and the temperature is 40 to 50 ° C for 15 to 25 minutes.
(4) Heating and filtering: The sweet potato liquid prepared by the enzyme treatment is heated to 90-100 ° C for 2 min to inactivate various enzymes and terminate the enzyme reaction. The boiling water was then added in an amount of 1:3 or 1:4 and continued to boil for 60 min. It was then cooled to 25 ° C for filtration to remove impurities.
(5) Inoculation fermentation: In the sweet potato juice, 2% of the brewer's yeast which had been cultured for 24 hours was inoculated, and the fermentation was carried out at 24 to 28 ° C for 16 hours.
(6) Filtration, filling and sterilization: the filtered fermentation broth can be filled, pasteurized after filling, the yeast is inactivated, and stored at 8-10 ° C for 24 to 48 hours. Into the sweet potato kvass drink.
Quality Index
(1) Sensory index Color: brown red color; Appearance: Allow a small amount of sediment (or turbidity), no floating objects; Flavor: Caramel aroma and pleasant little bitterness.
(2) Physical and chemical indicators Dry matter content (%): 5 to 7.5; alcohol content (%): 0.4 to 0.8; acidity: 2 to 4 ml, 1 N NaOH solution / 100 ml; carbon dioxide content (%): 0.3 to 0.4.
(3) Microbial indicators The most approximate value of E. coli group (1000ml) <3; pathogenic bacteria and mold: not detected; the number of bacteria: no more than 50 / ml.
Features
(1) Sweet potato Gawas color brown red, unique flavor, rich in nutrition, is an ideal health drink.
(2) The starch content of sweet potato is about 30%. After saccharification, most of it is converted into fructose and glucose, which increases the sweetness of syrup. Some non-saccharified starch can be used as a thickener in beverages to increase product stability.
(3) Sometimes in order to give sweet potato kvass a juice-type aroma, it is often added to the pear flavor during the ingredients. Although this has a certain aroma, it must not be added too much. Because it will reduce the typical flavor produced by the fermentation of the sweet potato Kvass itself.
(4) If the sweetness of sweet potato Gvas is greatly increased, its sweet taste is drastically reduced, which is mainly due to the viscous fermentation caused by Leuconostoc mesogenes. In order to prevent the sweet potato Gvass from sticking, the syrup can be boiled for 30 minutes to kill the bacteria such as Leuconostoc in the sugar.
Seeds
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