Yuav ua li cas mus noj kvass tom tsev los ntawm malt?

Tsis muaj dab tsi yuav tua koj nqhis dej ntawd nyob rau hauv lub caij ntuj sov tshav kub, kvass. Txawm li cas los, producers ntawm cov dej haus, txawm raws li hauv daim ntawv qhia, koj muaj peev xwm tsis noj nws zoo li ntawd, nyob rau hauv tsev. Ua kvass tom tsev los ntawm malt SNAP qhia. Nws tseem yog cov ntaub ntawv rau cov me: mus nrhiav koj nyiam pov thawj daim ntawv qhia.

Cov ancient Lavxias teb sab haus - kvass

Lub birthplace ntawm kvass yog xav tau Russia. Cov ancient keeb kwm fwm cov ntaub ntawv uas Kievan Rus mov haus dej noj txhua sij hawm, nyob qhov twg - thiab lub rulers thiab cov neeg. Txawm nyob rau hauv cov hnub muaj kaum ob ntawm kev xaiv qhob kvass. Muaj ntau cov zaub mov txawv tau raug fwm thiab muaj ciaj. Nyob rau Lavxias teb sab av ib tug ntev lub sij hawm nws twb xav hais tias lub brew rau hauv lub rooj yog ib lub cim ntawm txoj kev vam meej nyob rau hauv lub tsev.

Lub fact tias cov kvass nyob rau hauv Russia tau yeej ib txwm tau muaj nyob rau hauv siab esteem, thiab qhia lub hav zoov ntawm xws li ib tug hauj lwm uas ua Kvasnikov. Nws yog ib tug kws nyob rau tom npaj ib tug laj siab haus dej ntau yam: mov ci, txiv hmab txiv ntoo, txiv hmab txiv ntoo, okroshechnogo, mis nyuj.

Qhov no brew muaj ib tug qab ntxiag, me ntsis ntse, laj siab saj, tiam sis los ntawm cov ntsiab lus ntawm lactic acid thiab acetic acid zoo heev nqhis dej quencher.

Yuav ua li cas npaj kvass?

Kvass tsim raws li ib tug tshwm sim ntawm tsis tiav fermentation txheej txheem lub wort khob cij. Uas yog vim li cas qhov no haus dej yog muaj li ntawm ethyl cawv nyob rau hauv tus nqi ntawm 1.2 feem pua. Vim cov ntsiab lus ntawm dej cawv nyob rau hauv Lavxias teb sab kvass yog dej num raws li ib tug keeb kwm tsoos npias.

Tsuas yog ua kom qhov no refreshing haus ua los ntawm tej yam ntuj tso khoom xyaw. Npaj ib lub tsev brew ntawm malt, barley los sis rye khob cij thiab additives (raisins, qhuav apricots). Thiab tsis muaj dab tsi lwm tus yog xav tau. Tab sis qhov no yog tsuas yog ib feem ntawm kvass, tsev-siav. Khaws khoom cia nyob rau hauv tas li ntawd mus rau yuav tsum tau cov khoom xyaw comprise sweeteners, flavorings, carbon dioxide. Siv nws yuav tsis coj lub cev, tab sis yuav ua rau puas tsuaj.

Yuav ua li cas yog malt? Yuav ua li cas nws tshwm sim?

Raws li hais saum toj no, lub ntsiab muaj nyob rau hauv zus tau tej cov kvass - ib tug malt, tau los ntawm sprouted grain. Ua los ntawm cov nplej, rye, barley, oats thiab millet. Lis yog thawj germinated thiab ces qhuav thiab milled. Nyob rau hauv thawj cov ntaub ntawv, ib tug ntsuab malt, lub tom kawg - qhuav.

Qhov loj tshaj thov yog rye thiab barley malt siv rau brewing. Lwm yam hom no mas siv nyob rau hauv ci khob cij.

Rye malt yog fermented (tsaus) thiab uas tsis yog-fermented (teeb). Cov kev sib txawv ntawm cov tsiaj tsis tau tsuas yog nyob rau hauv cov txheej txheem thiab cov xim, tab sis kuj nyob rau hauv kev siv. Kom malt liab-xim av tsaus nti germinated noob ua ntej kom qhuav yog raug fermentation, i.e. longing thaum muaj kev kub kub. Npaj ib malt nyob rau hauv tsev yog yuav luag tsis yooj yim sua. Teeb meem feem ntau tshwm sim nyob rau hauv kom cov yam kub rau ib ntev lub sij hawm. Tab sis lub teeb los yog dawb malt, uas los ntawm tus okroshechny brew yuav siav nyob rau hauv tsev.

Lub daim ntawv qhia txog malt kvass

Npaj qhuav malt yuav yuav nyob rau hauv lub khw. Nws yog ua tau los npaj rau koj tus kheej. Kom kvass rye malt nyob rau hauv lub tsev, koj yuav tsum pib nrog qhov kev npaj ntawm cov khoom xyaw.

Rau qhov kev npaj ntawm malt:

1. Rye yaug kom huv si, tshem tawm uas puas thiab npliag noob.
2. Muab lawv mus rau hauv lub thawv txheej tsis muaj ntau tshaj li ob centimeters. Sab saum toj cover nrog ib tug menyuam tsis taus gauze. Tsuag los ntawm ib cov tshuaj tsuag ob peb zaug ib hnub twg. Nco ntsoov tias nplej twb qhuav thiab tsis dhau ntub.
3. Tom qab 3-4 hnub muaj tua. Thaum lawv yog cov loj cov nplej los yog ntau tshaj, yuav pom tau tias yog thawj kauj ruam yuav tsum tau txaus siab. Sprouted nplej - yog ntsuab malt.
4. Ntxiv lawv yuav tsum yuav qhuav ntawm chav tsev kub rau ob hnub.
5. Tom qab lub grain yog qhuav, lawv muaj peev xwm zom tag nrho cov ntawm ib zaug los yog daim ntau quav tso rau hauv ib tug huv thawv nrog ib tug hau thiab coj raws li xav tau. Thaum nws puv qhuav malt.

Tam sim no koj muaj peev xwm pib ua kvass.

Dawb kvass los ntawm qhuav malt

Los ntawm nws tus kheej-npaj malt yuav ua tau dawb los yog okroshechny brew. Rau no peb yuav tsum tau li nram qab no cov khoom xyaw:

• Nplej hmoov - ½ khob;
• malt fermented qhuav - 1 khob;
• muaj kev nyab xeeb dej (zoo dua caij nplooj ntoos hlav los yog fwj) - 3 litres;
• npaj txhij poov keeb - 1 tsp;
• raisins - 10-12 daim.

Yog hais tias lub tsev twb tsis muaj poov xab oob khab, koj muaj peev xwm npaj tau koj tus kheej. Ua li no, sib tov 5-10 grams ntawm compressed poov nrog ib diav ntawm qab zib thiab ob dia ntawm hmoov. Ncuav ib tug sib tov ntawm ½ khob ntawm sov boiled lub dej thiab tawm rau saum rooj rau ib nrab ib teev. Khaws cia xws li ib tug keeb yuav tsum tsis txhob yuav ntau tshaj ob lub lim piam nyob rau hauv lub tub yees.

Kev npaj ntawm malt kvass nyob rau hauv tsev pib nrog qhov kev npaj ntawm lub wort. Ua li no, malt thiab hmoov brew ib tug liter ntawm boiling dej, ua hauj lwm ceev rau hauv ib lub av nplaum tais thiab txias mus rau 38 degrees. Ces koj yuav tau ntxiv cov raisins thiab qhuav poov oob khab. Do thiab tawm rau ib hnub twg rau ferment. Tom qab lub qee lub sij hawm ncuav cov dej, thiab txawm ib hnub los yog ob tug (nyob ntawm seb lub haus yam acid) yog npaj txhij rau brew. Nws yog tsim nyog los ncuav nws mus rau hauv huv si hwj thiab hauv tub yees.

Rye kvass tom tsev los ntawm fermented malt

Fragrant thiab crisp tsaus brew nrog ib tug ntxiag saj ntawm zib mu yog tau los ntawm fermented malt. Tus txheej txheem ntawm muab ib tug es lub sij hawm-siv, li ntawd, nws yog zoo dua mus yuav qhov tseem ceeb muaj cov mov ci haus tawm ntawm txee.

Ua ntej yuav ua li cas ua noj kvass malt nyob rau hauv tsev, koj yuav tsum tau npaj ib tug oob khab. Rau lub hom phiaj no, ib khob qhuav fermented rye malt brew liter ntawm boiling dej. Tom qab ob peb teev thaum lub sib tov twb txias sau mus rau 38 degrees, nws yog tsim nyog los ntxiv 4 dia qab zib thiab 2 dia ntawm qhuav poov xab. Tom qab ntawd lub thawv twb do zoo. Nws yuav lam xav tias lub oob khab yog npaj txhij.

Ntxiv mus, kom tau ncaj qha los ntawm lub qhuav malt brew nyob rau hauv tsev, koj yuav tsum noj 1 khob Sourdough, ncuav nws peb litres ntawm txias boiled lub dej, ntxiv 5 dia suab thaj, 10 daim ntawm raisins, thiab xa nyob rau hauv ib qhov chaw txias rau ib hnub twg. Rye kvass nyob rau hauv no daim ntawv qhia yog siav sai sai heev. Tom qab ib lub sij hawm mov haus dej lim rau hauv ib tug huv thawv los ntawm ob peb khaubncaws sab nraud povtseg ntawm cheesecloth. Koj tsis tas yuav muab pov tawm lub seem thaj av. Nws refreshing ½ khob leaven los ntawm lub tub yees, ntxiv qab zib, ncuav txias boiled lub dej thiab muab tso rau lub brew rau paub tab dua.

A qab daim ntawv qhia rau kvass malt nyob tom tsev hauv paus ntawm barley

Tsis muaj tsawg palatable thiab pab tau yog cov barley brew. Nws yog npaj los ntawm ib tug qhuav los yog kua malt malt extract raws li nyob rau hauv lub barley grain.

Kvass tom tsev los ntawm malt ua los ntawm xws khoom xyaw:

• barley malt extract nyob rau hauv cov kua daim ntawv - 2 dia;
• Qab Zib - 250 g;
• qhuav poov - 1 tsp;
• citric acid - ½ teaspoon;
• Hau dej - 3 litres;
• raisins - 10-12 daim.

Lub thawv yuav tsum tau nchuav 3 litres ntawm boiled dej nyob rau ntawm lub chav tsev kub, ntxiv piam thaj, citric acid, malt extract, sib tov. Los ntawm sab saum toj mus ncuav rau qhuav poov xab. Yog tsis muaj stirring, mus tawm rau 6 teev rau cov fermentation. Tom qab ib lub sij hawm brew poured mus rau hauv lub fwj los yog rhawv zeb, ntxiv ib ob peb daim ntawm txhua tus ntawm raisins thiab qhov chaw nyob rau hauv lub fridge rau ib hnub twg ua ntej ripening.

Barley brew tau nrog mos grain tsw, me ntsis fizzy thiab heev pab tau.

Kvass los ntawm malt: kev pab los yog raug mob?

Qhov no tsev brew ua los ntawm malt, muaj ib tug loj npaum li cas ntawm cov vitamins thiab minerals, li ntawd, nws kev siv yuav coj xwb pab tau lub cev. Tab sis rau cov neeg uas muaj gastritis, daim siab mob npuas paug thiab tawg yuav tsum txwv txoj kev siv. Qhov no yog piav los ntawm cov ntsiab lus ntawm ethyl cawv thiab ntau yam acids nyob rau hauv nyob tus yeees ntawm grain haus.

Kvass tom tsev los ntawm malt muaj ib tug xov tooj uas pab tau zog, cov uas yog cov nram qab no:

• nqhis dej quenching saturates kab mob nrog tseem ceeb heev zog, vitamins thiab minerals;
• zoo ntxim rau cov digestive system muaj txhawb rau ceev ceev kev zom thiab restore lub qub acidity ntawm lub plab;
• siab cov ntsiab lus ntawm vitamin C yuav siv tau rau kev tiv thaiv ntawm ua pa kvass thiab kab mob kab mob;
• lactic acid nyob rau hauv nws muaj pes tsawg leeg muaj txhawb rau txoj kev puas tsuaj ntawm pathogenic microorganisms, thiab kev txhawb zog noj qab nyob zoo kab mob nyob rau hauv txoj cai npaum li cas;
• kvass yog ib tug uas zoo rau poob phaus, nws muab lub zog thiab tsub kom efficiency.

Thiab kom nco ntsoov tias lawv yeej tsis haus dej haus yuav tom khw los, tsis hloov no tsev kvass malt.