CS224901B1 - The production of drinks from field plants - Google Patents
The production of drinks from field plants Download PDFInfo
- Publication number
- CS224901B1 CS224901B1 CS831179A CS831179A CS224901B1 CS 224901 B1 CS224901 B1 CS 224901B1 CS 831179 A CS831179 A CS 831179A CS 831179 A CS831179 A CS 831179A CS 224901 B1 CS224901 B1 CS 224901B1
- Authority
- CS
- Czechoslovakia
- Prior art keywords
- weight
- pressure
- extract
- carbon dioxide
- beverage
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 16
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 14
- 235000013361 beverage Nutrition 0.000 claims description 11
- 239000001569 carbon dioxide Substances 0.000 claims description 8
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 8
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 235000019441 ethanol Nutrition 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical group C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 5
- 235000005979 Citrus limon Nutrition 0.000 claims description 4
- 244000131522 Citrus pyriformis Species 0.000 claims description 4
- CZMRCDWAGMRECN-UHFFFAOYSA-N Rohrzucker Natural products OCC1OC(CO)(OC2OC(CO)C(O)C(O)C2O)C(O)C1O CZMRCDWAGMRECN-UHFFFAOYSA-N 0.000 claims description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 235000019501 Lemon oil Nutrition 0.000 claims description 2
- 239000010501 lemon oil Substances 0.000 claims description 2
- 239000012535 impurity Substances 0.000 claims 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 238000002386 leaching Methods 0.000 description 5
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric Acid Chemical compound [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 241000628997 Flos Species 0.000 description 3
- PXRKCOCTEMYUEG-UHFFFAOYSA-N 5-aminoisoindole-1,3-dione Chemical compound NC1=CC=C2C(=O)NC(=O)C2=C1 PXRKCOCTEMYUEG-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000011975 tartaric acid Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 235000016068 Berberis vulgaris Nutrition 0.000 description 1
- 241000335053 Beta vulgaris Species 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 150000003868 ammonium compounds Chemical class 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- CBCIHIVRDWLAME-UHFFFAOYSA-N hexanitrodiphenylamine Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1NC1=C([N+]([O-])=O)C=C([N+]([O-])=O)C=C1[N+]([O-])=O CBCIHIVRDWLAME-UHFFFAOYSA-N 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000013618 particulate matter Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Description
Uvedené nedostatky sú odstráňené u nápoja 2 poínohospodárskych plodin a spósobu jeho výroby· Nápoj, z výhodou z ůvikly, vyluhováním rezkov cvikly sa sýtenia kyslicníkom uhličitým obsahuje repný cukor a vyluhované buketotvorné látky ako sú Sambucucus nigra flos /kvet bazy čiernej/, Pericarpium aurantií amarum /citrónová kóra/ a Oleum citri /citrónový olej/ako aj kysličník uhličitý vzniknutý kvašením· Připravuje sa vyluhováním rezkov polnohospodúrskych plodin, s výhodou cvikly, zbavenej praním mechanických nečistót v tlakovom difuzéri alebo antokláve, do vody pri teplote 15 až 25*C, za sýtenia kysličníkom uhličitým pri tlaku 0,05 až 0,2 MPa počas 30 až 60 minút, pričom vylúhovanie sa uskutoční v pomere 4 až 10 % na množstvo vody·The above-mentioned deficiencies are eliminated with beverage 2 of agricultural crops and the method of its production · The beverage, preferably from the flour, by leaching the chops of carbonated carbonate contains beet sugar and leached bouquet-forming substances such as Sambucucus nigra flos Lemon peel (and Oleum citri / lemon oil) as well as carbon dioxide produced by fermentation carbon dioxide at a pressure of 0.05 to 0.2 MPa for 30 to 60 minutes, the leaching being carried out at a rate of 4 to 10% per water amount ·
Ďalej sa do odděleného extraktu po difúzii přidá a rozpustí 3 až 5 % repného cukru a 0,005 až 0,01 % Sambucucus nigra flos /kvet bazy čiernej/, 0,001 až 0,05 % Pericarpium aurantií amarum /citrónová kóra/, 0,0005 až 0,001 % Oleum citri /citrónový olej/ a nápoj sa okyselí kyselinou citrónovou, vinnou, octovou alebo mliečnou na pH 4,5 až 6,5, nechá sa vyluhovat’ 12 až 36 hodin, potom sa nápoj ochladí na 4 až 6*C a zakvasí vinnými kvasinkami v množstve 0,001 až 0,0005 % na množstvo extraktu· Kvasenie sa nechá prebehnút* tak, aby koncentrácia etylalkoholu nepřekročila 0,1 %· Ďalej sa nápoj filtruje a přečerpá do kvasných tankov, kde sa prokvasí tak, aby koncentrácia etylalkoholu nepřekročila 0,4 % a tlak kysličníka uhličitéhoFurthermore, 3 to 5% of beet sugar and 0.005 to 0.01% of Sambucucus nigra flos (0.001 to 0.05% Pericarpium aurantii amarum (lemon peel)), 0.0005 to 0.5%, are added and dissolved to the separated extract after diffusion. 0.001% Oleum citri (citric oil) and the beverage is acidified with citric, tartaric, acetic or lactic acid to pH 4.5 to 6.5, allowed to infuse for 12 to 36 hours, then the beverage is cooled to 4 to 6 ° C and fermented with wine yeast in an amount of 0.001 to 0.0005% for the amount of extract · Fermentation is allowed to proceed * so that the ethyl alcohol concentration does not exceed 0.1% · Next, the beverage is filtered and pumped into fermentation tanks where it is fermented so that the ethyl alcohol concentration 0.4% and carbon dioxide pressure
224 901224 901
0,02 až 0,2 MPa, ďalej sa filtruje, plní do fliaš a pastenrizuje.0.02 to 0.2 MPa, further filtered, bottled and pastenrized.
Výhodou uvedeného postupu je vyluhovanie pofnohospodárskych plodin, s výhodou cvikly, v prostředí kysličníka uhličitého, pri ktorom je vyluhovanie velmi šetrné - nedochádza k destrukci! biologicky účinných látok. Nápoj neobsahuje kyselinu fosforečná a jej amonné zlúčeniny, nevhodné pre děti a suroviny pre jeho výrobu sú zastúpené na domácom trhu.The advantage of this process is the leaching of agricultural crops, preferably cloves, in the environment of carbon dioxide, in which the leaching is very gentle - no destruction! biologically active substances. The beverage does not contain phosphoric acid and its ammonium compounds, unsuitable for children and raw materials for its production are represented on the domestic market.
Nápoj a spósob jeho výroby je popísaný v příklade bez toho aby sa iba na tento příklad vztahoval.The beverage and method of making it is described in the example without being limited to this example.
Příklad 1Example 1
Do 100 1 vody sa přidá 8 až 10 kg rezkov cvikly, zbavenej mechanických nečístót a pri tepiote 15 až 25eC v tlakovom difuzéri, alebo v atítokláve tak, že po uzatvorení sa sýti obsah difuzera alebo autokláve kysličníkom uhličitým tlakom 0,02 až 0,2 MPa. Vyluhovanie je uskutočnené za 30 až 60 minút. Po přečerpaní extraktu cvikly sa na 100 litrov přidá 3 až 5 kg repného cuk ru, 0,005 až 0,01 kg Sambucucus nigra flos /kvet bazy čiernej/, 0,001 až 0,05 kg Pericarpií aurantií amarum /citrónová kóra/ 0,0005 až 0,001 kg Oleum citri, nápoj sa okyselí kyselinou citrónovou, octovou, vinnou alebo mliečnou na pH 4,5 až 6,5, Nechá sa vyluhovat’ 12 až 36 hodin, potom sa nápoj ochladí na 4 až 6*C a zakvasí sa vinnými kvasinkami v množstve 0,0001 až 0,0005 % na množstvo extraktu, Kvasenie necháme prebehnút* až do koncentrácie etanolu 0,1 %· Nealkoholický nápoj sa filtruje a prečer«» 4 *·Add 100 1 of water is added 8-10 kg beet cossettes, devoid of particulate matter and the heat is to 15 to 25 and C in a pressure diffuser, or atítokláve such that the closure comprises a diffuser was saturated with carbon dioxide or an autoclave pressure of 0.02 to 0 , 2 MPa. Leaching is carried out in 30 to 60 minutes. After the extract has been pumped out, 3 to 5 kg of beet sugar, 0.005 to 0.01 kg of Sambucucus nigra flos, 0.001 to 0.05 kg of Pericarpia aurantia amarum / lemon peel / 0.0005 to 0.001, are added per 100 liters. kg Oleum citri, the beverage is acidified with citric, acetic, tartaric or lactic acid to pH 4.5 to 6.5, allowed to infuse for 12 to 36 hours, then the beverage is cooled to 4 to 6 ° C and fermented with wine yeast in amount of 0.0001 to 0.0005% for the amount of extract, fermentation is allowed to run * to an ethanol concentration of 0.1% · The soft drink is filtered and passed through «» 4 * ·
224 901 pá do kvasného tanku a nechá sa prekvasiť tak, aby koncentrácia etylalkoholu bola 0,4 % a tlak kysličníka uhličitého 0,02 až 0,2 MPa· Nápoj sa ďalej filtruje tlakovým filtrom a po naplnění do fliaá sa pasteurízuje·224 901 fr into a fermentation tank and allow it to ferment so that the ethyl alcohol concentration is 0,4% and the carbon dioxide pressure is 0,02 to 0,2 MPa · The beverage is further filtered with a pressure filter and pasteurized after filling into a bottle ·
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CS831179A CS224901B1 (en) | 1979-12-03 | 1979-12-03 | The production of drinks from field plants |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CS831179A CS224901B1 (en) | 1979-12-03 | 1979-12-03 | The production of drinks from field plants |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CS224901B1 true CS224901B1 (en) | 1984-02-13 |
Family
ID=5433478
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CS831179A CS224901B1 (en) | 1979-12-03 | 1979-12-03 | The production of drinks from field plants |
Country Status (1)
| Country | Link |
|---|---|
| CS (1) | CS224901B1 (en) |
-
1979
- 1979-12-03 CS CS831179A patent/CS224901B1/en unknown
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