LV12381B - Method of producing vodka drink and composition thereof - Google Patents
Method of producing vodka drink and composition thereof Download PDFInfo
- Publication number
- LV12381B LV12381B LVP-98-90A LV980090A LV12381B LV 12381 B LV12381 B LV 12381B LV 980090 A LV980090 A LV 980090A LV 12381 B LV12381 B LV 12381B
- Authority
- LV
- Latvia
- Prior art keywords
- aromatic alcohol
- vodka
- composition
- lemon
- aroma
- Prior art date
Links
Landscapes
- Alcoholic Beverages (AREA)
- Confectionery (AREA)
Abstract
Description
DEGVĪNA RAŽOŠANAS PAŅĒMIENS UN INGREDIENTU KOMPOZĪCIJABODY MANUFACTURING METHOD AND INGREDIENT COMPOSITION
Piedāvājamais izgudrojums attiecas uz liķieru-degvīna rūpniecību, tai skaitā uz degvīna ražošanas paņēmienu un ingredientu kompozīciju.The present invention relates to the liqueur-vodka industry, including the method of making vodka and the composition of ingredients.
Pašlaik ir plaši pazīstams degvīna ražošanas paņēmiens - pakāpeniski spirta ūdens šķīdumu, cukura sīrupu un dažādu sintētisko aromatizatoru (spirta sīveļļu maskēšanai) sajaukšana. (ΡεπεπτγρΒΐ jiHKepo—βοκοίηβιχ H3jļejmū h bojiok, M. Jlencafl a nameBaa npoMbinuieHHOCTb, 1981,).There is now a well-known vodka production method - the gradual mixing of aqueous alcoholic solutions, sugar syrups and various synthetic flavorings (for masking alcoholic shale oils). (ΡεπεπτγρΒΐ jiHKepo — βοκοίηβιχ H3jlejmū h bojiok, M. Jlencafl a nameBaa npoMbinuieHHOCTb, 1981).
Tomēr degvīnam, kas iegūts pēc pazīstamā paņēmiena, ir stipra, asa pievienotā aromatizatora smarža, kas piešķir dzērienam nedabīgu, sintētisku smaržu. Ar laiku aromatizators iztvaiko, bet dzēriena smaržā un garšā pastiprinās spirta notis. Bez tam tādam dzērienam ir parasta garša un nepietiekami augsti organoleptiskie rādītāji.However, the vodka obtained by the known technique has a strong, pungent aroma added, which gives the beverage an unnatural, synthetic smell. Over time, the aroma evaporates, but the aroma and taste of the drink intensify the notes of alcohol. In addition, such a beverage has a normal taste and has insufficient organoleptic characteristics.
Šī izgudrojuma mērķis bija kompozīcijas organoleptisko rādītāju uzlabošana.The object of this invention was to improve the organoleptic characteristics of the composition.
Atbilstoši izgudrojumam degvīna ražošanas paņēmienā, pakāpeniski sajaucot spirta ūdens šķīdumu, cukura sīrupu un aromatizatorus, par aromatizatoru izmanto aromātisko spirtu, ko iegūst destilējot spirta ūdens šķīduma un citronu eļļas maisījumu, un aromātisko spirtu, ko iegūst destilējot spirtotu cidoniju sulu, pie kam aromātisko spirtu attiecība ir 1:8 -1:12.According to the invention in the process of production of vodka by the gradual mixing of an aqueous alcoholic solution, sugar syrup and flavorings, the aromatic alcohol obtained by distillation of a mixture of an aqueous alcoholic solution and lemon oil and an aromatic alcohol obtained by distillation and 1: 8 -1: 12.
-2Degvīna ingredientu kompozīcija saskaņā ar 1.punktu, kura satur spirta ūdens šķīdumu, cukura sīrupu un aromatizatoru, papildus satur aromātisko spirtu ar citrona smaržu un aromātisko spirtu ar cidoniju smaržu sekojošās komponentu attiecībās uz 1000 dal:A composition of wine ingredients according to claim 1, comprising an aqueous alcoholic solution, a sugar syrup and a flavoring, further comprising an aromatic alcohol with a lemon scent and an aromatic alcohol with a quince aroma in the following proportions per 1000 parts:
aromātiskais spirts ar citronu smaržu, tilp.% 0,1 - 0,3 aromātiskais spirts ar cidoniju smaržu, tilp.% 0,8 - 2,6 cukura sīrups 65,8%, svara % 0,7 -1,4 spirta ūdens šķīdums pārējaisaromatic alcohol with lemon scent,% by volume 0,1 - 0,3 aromatic alcohol with quince aroma, by volume 0,8 - 2,6 sugar syrup 65,8%, by weight 0,7-1,4% alcohol water the rest of the solution
Paņēmienu veic sekojošā veidā.The method is carried out as follows.
Lai gatavotu aromātisko spirtu ar citrona smaržu, iepriekš iegūst citronu eļļas un spirta ūdens šķīduma maisījumu ar 45 - 55% stiprumu, no kura, destilējot 60 - 70 °C temperatūrā, iegūst aromātisko spirtu ar 72% stiprumu. Paaugstinot temperatūru virs 70 °C un spirta ūdens šķīduma koncentrāciju virs 55%, dzēriena aromātā un garšā rodas nepatīkamas asiskābas notis ar terpentīna toni (no eļļas). Pazeminot spirta ūdens šķīduma stiprumu un temperatūru zemāk par noteiktajiem rādītājiem, rodas būtiski aromāta nošu zudumi.For the preparation of a lemon-scented aromatic alcohol, a mixture of lemon oil and an aqueous alcoholic solution of 45-55% strength is obtained beforehand, which distills at 60-70 ° C to give an aromatic alcohol of 72% strength. Raising the temperature above 70 ° C and the concentration of the aqueous alcoholic solution above 55% gives the beverage a pungent aroma of turpentine (from oil) in the aroma and taste of the drink. Lowering the strength and temperature of the alcoholic water solution below the prescribed values results in significant loss of aroma notes.
Aromātiskajam spirtam ir augļu aromāts ar skābi - svaigām notīm.The aromatic alcohol has a fruity aroma with acid - fresh notes.
Degvīna gatavošanai izmanto etilspirtu Ekstra”, bet ūdeni mīkstināšanas nolūkā apstrādā ar apgrieztās osmozes paņēmienu.Vodka is made with ethyl alcohol Extra, but the water is softened with reverse osmosis for softening.
Kupāžas tvertnē sajauc spirtu un ūdeni ar tādu aprēķinu, iegūtu 40,2% šķīdumu. Pēc tam šķīdumu apstrādā ar aktīvo ogli. Iegūtajam spirta ūdens šķīdumam pievieno cukura sīrupu, pēc tam maisot šķīdumam pakāpeniski pievieno aromātiskos spirtus ar cidoniju un citronu smaržu attiecībā 1:8 1:12. Pēc katra komponenta pielikšanas maisījumu sajauc. Iegūto kompozīciju nostādina 2 - 5 stundas, pēc tam to filtrē un nodod pildīšanai.Alcohol and water are mixed in a bucket tank to give a 40.2% solution. The solution is then treated with activated charcoal. Add the sugar syrup to the resulting aqueous alcoholic solution, then add the aromatic alcohol with quince and lemon in a ratio of 1: 8 1:12, gradually stirring. After the addition of each component, the mixture is mixed. The resulting composition is left to stand for 2 to 5 hours, then filtered and placed in a filler.
Tabulā parādīti sastāva piemēriThe following table shows examples of composition
spirta ūdens šķīdums pārējaisaqueous solution of alcohol
-3Nepieciešamības gadījumā citronu smaržas pastiprināšanai kompozīcijai var pievienot aromatizatoru.-3If necessary, a flavoring may be added to the composition to enhance the lemon scent.
Kompozīcijai (1 .piemērs) ir spilgti izteiktas spirta notis ar skābu augļu toni. Kompozīcijai (3.piemērs) ir pārlieku skābi-saldena garša, kurā pārsvarā ir stiprās augļu notis. Kompozīcijai (2.piemērs) ir mīksta, harmoniska degvīna garša ar mīkstām, svaigām citrona-augļu notīm.The composition (Example 1) has a pronounced alcoholic note with a sour fruit tone. The composition (Example 3) has an excessively sour-sweet taste, which is dominated by strong fruity notes. The composition (Example 2) has a soft, harmonious vodka flavor with soft, fresh lemon-fruit notes.
Aromāta pastiprināšanai kompozīcijai var papildus pievienot aromatizatoru.An aroma may be added to the composition to enhance the aroma.
Gatavā degvīna rādītāji:Characteristics of finished vodka:
Stiprums (tilp.%) Ārējais izskats GaršaStrength (% vol) Appearance Flavor
AromātsAroma
38,0 caurspīdīgs, bezkrāsains šķidrums mīksta ar pilnīgām citrusu-augļu notīm degvīna bez sīveļļu smakas piejaukuma, ar vieglu, svaigu, citrusu - augļu smaržu38.0 clear, colorless liquid soft with full citrus-fruity notes of vodka-free scent of olive oil, with a light, fresh, citrus-fruity scent
Šis paņēmiens un kompozīcija izmantota degvīna Rīgas Citronu ražošanai.This technique and composition is used to make vodka Riga Lemons.
Degustācijas vērtējums 9,6 balles.Tasting score 9.6 points.
Claims (2)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
LVP-98-90A LV12381B (en) | 1998-05-06 | 1998-05-06 | Method of producing vodka drink and composition thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
LVP-98-90A LV12381B (en) | 1998-05-06 | 1998-05-06 | Method of producing vodka drink and composition thereof |
Publications (2)
Publication Number | Publication Date |
---|---|
LV12381A LV12381A (en) | 1999-11-20 |
LV12381B true LV12381B (en) | 2000-01-20 |
Family
ID=19736445
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
LVP-98-90A LV12381B (en) | 1998-05-06 | 1998-05-06 | Method of producing vodka drink and composition thereof |
Country Status (1)
Country | Link |
---|---|
LV (1) | LV12381B (en) |
-
1998
- 1998-05-06 LV LVP-98-90A patent/LV12381B/en unknown
Also Published As
Publication number | Publication date |
---|---|
LV12381A (en) | 1999-11-20 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
LV12381B (en) | Method of producing vodka drink and composition thereof | |
RU2238310C1 (en) | Weak-alcoholic drink "absenter enerdzhi" | |
RU2208629C1 (en) | Vodka production process | |
RU2181761C2 (en) | Method of production of special vodka | |
RU2776239C2 (en) | Special vodka | |
SU1745125A3 (en) | Process for producing special vodka | |
RU2803261C1 (en) | Method of producing special vodka | |
RU2138544C1 (en) | Special vodka "ot petrovicha" | |
RU2135560C1 (en) | Method of producing bitter liqueur "bryansky zapovendik" | |
RU2157833C1 (en) | Method of vodka production | |
RU2180685C2 (en) | Special vodka | |
RU2465311C1 (en) | "pchelinaya" vodka | |
LV12379B (en) | Method of producing vodka drink and composition of that drink | |
RU2142988C1 (en) | Sweet liqueur "marfa posadnitsa" | |
LV12380B (en) | Composition of vodka drink | |
LV12383B (en) | Composition of liqueur ingredients | |
RU2619164C1 (en) | Vodka "scent of siberia" | |
RU2143482C1 (en) | Method for production of bitter gin "alkon" | |
RU2118345C1 (en) | Wine drink "okhotnichy" | |
RU2166538C1 (en) | Special vodka | |
RU2122578C1 (en) | Special vodka "liksar khrustalnaya" | |
RU2162889C1 (en) | Special vodka | |
RU2142991C1 (en) | Method of production of wine drink "zolotisty limon" | |
LV12386B (en) | Liqueur composition | |
LV12388B (en) | Brandy composition |