Burdock Root,Burdock Plant,Burdock Oil,Organic Burdock Root Yirun Agricultural Cooperative , https://www.yiruncn.com
Raw materials (black corn) → Frying → Bagging → Soaking → Ingredients → Fermentation → Filtration → Canning → Sterilization → Finished products.
The produced kvass drink contains less than 1% alcohol, contains a variety of micronutrients, sweet and sour taste, open bottle of carbon dioxide spill. Good quality, clarification of color, less free material, no clouds, no lumps on the bottom of the bottle.
Production method: 1 kg black corn noodles with slow fire dry, saute, into a cloth pocket soaked with 12 kg of boiling water, remove the leachate, leachate at about 40 °C, add 30 grams of yeast, 450 grams of sugar or 45 grams of honey , And other flavored small ingredients such as orange peel, lemon peel, flavor and the like, standing fermentation. Big bubbles and small bubbles appeared in the fermentation, indicating that the yeast grew vigorously. After the liquid temperature was lowered, it was filtered with gauze, poured into large enamel buckets, covered and sealed, and placed in a cool place. It was ready for drinking after 1 to 2 days.
The use of de-embryo black corn flour as a raw material for making kvass is a big step over using toasted bread as raw material. Raw materials are easier to obtain, save a lot of energy consumption, and reduce costs. The process flow is: