Processing of birch sap, boiling or thickening, pasteurization and sterilization, fruit juice and fermentation, preparation of kvass from birch sap.

Due to its instability and tendency to fermentation, birch sap needs to be processed quickly. Processing of birch sap can be carried out with the following goals: to preserve juice for a longer period, to increase the time of its consumption, to obtain syrup as a substitute for sugar in various products, to obtain other food products, drinks, and other things. 

Processing of birch sap, boiling or thickening, pasteurization and sterilization, fruit juice and fermentation, preparation of kvass from birch sap.

Boil or thicken birch sap.

Boiling, that is, evaporation of water and thickening of substances contained in birch sap, is carried out by prolonged boiling. This is one of the easiest ways to recycle it. The main goal in the thickening process is to obtain a syrup product with a fairly high sugar content. At the same time, with an increase in the content of sugars, the syrup becomes more and more stable during storage..

juice in any way is heated to a temperature of 30-35 degrees, filtered and poured into a cleanly washed glass container. Then, pressed baking yeast in the amount of 0.05% is added to the juice. The container is closed and folded for storage in a cold room with a temperature of 5-10 degrees. After 2-3 days, the birch sap will ferment and gradually cool, resulting in a well-aerated, slightly sour, birch kvass. It can be stored in the cold for up to 2 months..

Making kvass from birch sap.

From birch sap it is possible to prepare various kvasses of birch, bread-birch, fruit-berry-birch, honey and so on by conventional well-known methods. They are conducted according to the usual recipe and technology for making kvass, but instead of water on birch sap. Instead of preparing kvass in the usual way, fermentation of birch sap can be recommended, as described above. The resulting birch kvass is an effervescent, white, sour-tasting drink, such as a drink called sour cabbage soup, which has the following advantages over conventional kvass.

1. Obtaining it is extremely simple, affordable in any environment and does not require sophisticated equipment.
2. Such kvass at a temperature of 5-8 degrees can be stored for up to 2 months, while fresh birch sap lasts only two to three days.
3. Due to the presence of acidity and gas, birch kvass better quenches thirst and refreshes in hot weather than fresh birch sap.
4. The addition of yeast increases the nutritional value of the drink.
5. Its preparation does not require the addition of other products, for example, sugar, malt, carbon dioxide, etc..

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