MD913Z - Способы производства подкислителя и сока из винограда сортов Vitis labrusca - Google Patents
Способы производства подкислителя и сока из винограда сортов Vitis labrusca Download PDFInfo
- Publication number
- MD913Z MD913Z MDS20140112A MDS20140112A MD913Z MD 913 Z MD913 Z MD 913Z MD S20140112 A MDS20140112 A MD S20140112A MD S20140112 A MDS20140112 A MD S20140112A MD 913 Z MD913 Z MD 913Z
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- Prior art keywords
- juice
- temperature
- grapes
- producing
- acidifier
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 37
- 238000000034 method Methods 0.000 title claims abstract description 24
- 230000008569 process Effects 0.000 title claims abstract description 23
- 244000070384 Vitis labrusca Species 0.000 title abstract description 9
- 239000002535 acidifier Substances 0.000 title abstract 4
- 241000219094 Vitaceae Species 0.000 claims abstract description 32
- 235000021021 grapes Nutrition 0.000 claims abstract description 32
- 102000004190 Enzymes Human genes 0.000 claims abstract description 14
- 108090000790 Enzymes Proteins 0.000 claims abstract description 14
- 238000003825 pressing Methods 0.000 claims abstract description 13
- 238000001914 filtration Methods 0.000 claims abstract description 11
- 230000002351 pectolytic effect Effects 0.000 claims abstract description 11
- 206010033546 Pallor Diseases 0.000 claims abstract description 9
- 235000021028 berry Nutrition 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 238000012423 maintenance Methods 0.000 claims abstract description 5
- 238000011282 treatment Methods 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims description 12
- 235000004282 Vitis labrusca Nutrition 0.000 claims description 9
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 8
- 235000002906 tartaric acid Nutrition 0.000 claims description 8
- 239000011975 tartaric acid Substances 0.000 claims description 8
- 238000005406 washing Methods 0.000 claims description 4
- 241001512058 Vitis labrusca x Vitis vinifera Species 0.000 claims 2
- 239000000126 substance Substances 0.000 abstract description 24
- 238000004519 manufacturing process Methods 0.000 abstract description 10
- 235000013305 food Nutrition 0.000 abstract description 9
- 240000004244 Cucurbita moschata Species 0.000 abstract 1
- 235000009854 Cucurbita moschata Nutrition 0.000 abstract 1
- 235000009852 Cucurbita pepo Nutrition 0.000 abstract 1
- 235000020354 squash Nutrition 0.000 abstract 1
- 238000007669 thermal treatment Methods 0.000 abstract 1
- 150000001720 carbohydrates Chemical class 0.000 description 14
- 235000014633 carbohydrates Nutrition 0.000 description 14
- 241000219095 Vitis Species 0.000 description 10
- 235000009754 Vitis X bourquina Nutrition 0.000 description 10
- 235000012333 Vitis X labruscana Nutrition 0.000 description 10
- 235000014787 Vitis vinifera Nutrition 0.000 description 10
- 238000012545 processing Methods 0.000 description 8
- 239000002994 raw material Substances 0.000 description 7
- 239000002253 acid Substances 0.000 description 5
- 235000019674 grape juice Nutrition 0.000 description 5
- 238000003306 harvesting Methods 0.000 description 5
- 150000007524 organic acids Chemical class 0.000 description 5
- 230000005070 ripening Effects 0.000 description 5
- 238000011514 vinification Methods 0.000 description 5
- 150000007513 acids Chemical class 0.000 description 4
- 230000001476 alcoholic effect Effects 0.000 description 4
- 235000005985 organic acids Nutrition 0.000 description 4
- 229920001277 pectin Polymers 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 241000543916 Isabella Species 0.000 description 3
- 239000005909 Kieselgur Substances 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 238000005352 clarification Methods 0.000 description 3
- 239000013078 crystal Substances 0.000 description 3
- 239000003651 drinking water Substances 0.000 description 3
- 235000020188 drinking water Nutrition 0.000 description 3
- 239000011521 glass Substances 0.000 description 3
- 238000009928 pasteurization Methods 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 238000004062 sedimentation Methods 0.000 description 3
- 229910001220 stainless steel Inorganic materials 0.000 description 3
- 239000010935 stainless steel Substances 0.000 description 3
- 150000003892 tartrate salts Chemical class 0.000 description 3
- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 description 2
- 102100026376 Artemin Human genes 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 240000001717 Vaccinium macrocarpon Species 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 238000009924 canning Methods 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 235000021019 cranberries Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 108010059258 enovin Proteins 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 235000019534 high fructose corn syrup Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000010494 opalescence Effects 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001765 catechin Chemical class 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 230000001143 conditioned effect Effects 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000012994 industrial processing Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000001471 micro-filtration Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 235000013348 organic food Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000033116 oxidation-reduction process Effects 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000011149 sulphuric acid Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 210000003934 vacuole Anatomy 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Изобретение относится к пищевой промышленности, а именно к способам производства подкислителя и сока из винограда сортов Vitis labrusca.Способ производства подкислителя или сока, согласно изобретению, включает бланшировку винограда при температуре 78…80°С в течение 2…3 мин, гребнеотделение, дробление ягод, обработку полученной мезги пектолитическими ферментами в течение 12…15 мин, прессование, отстаивание и фильтрацию полученного сусла, охлаждение до температуры 0…1°С с выдержкой в течение 45…48 часов, фильтрацию и термообработку при температуре 84…86°С в течение 20…25 мин. При этом, для производства подкислителя используется виноград с содержанием сухих веществ 10,0…13,9% и титруемой кислотностью 1,21…2,50%, а для производства сока - виноград с содержанием сухих веществ 14,0…18,0% и титруемой кислотностью 0,7…1,2%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| MDS20140112A MD913Z (ru) | 2014-08-26 | 2014-08-26 | Способы производства подкислителя и сока из винограда сортов Vitis labrusca |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| MDS20140112A MD913Z (ru) | 2014-08-26 | 2014-08-26 | Способы производства подкислителя и сока из винограда сортов Vitis labrusca |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| MD913Y MD913Y (ru) | 2015-06-30 |
| MD913Z true MD913Z (ru) | 2016-01-31 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| MDS20140112A MD913Z (ru) | 2014-08-26 | 2014-08-26 | Способы производства подкислителя и сока из винограда сортов Vitis labrusca |
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| Country | Link |
|---|---|
| MD (1) | MD913Z (ru) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| MD713Y (en) * | 2013-03-19 | 2013-12-31 | Ivan PRIDA | Process for preservation of grape must intended for the production of wine and process for wine production by the blending method with its use |
| MD750Y (ru) * | 2013-08-05 | 2014-03-31 | Ivan PRIDA | Способ производства экстрактивного виноградного сусла предназначенного для выработки вин и способы производства вин с его использованием |
| MD799Y (ru) * | 2013-11-14 | 2014-07-31 | Ivan PRIDA | Способ производства экстрактивного виноградного сусла |
-
2014
- 2014-08-26 MD MDS20140112A patent/MD913Z/ru not_active IP Right Cessation
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| MD713Y (en) * | 2013-03-19 | 2013-12-31 | Ivan PRIDA | Process for preservation of grape must intended for the production of wine and process for wine production by the blending method with its use |
| MD750Y (ru) * | 2013-08-05 | 2014-03-31 | Ivan PRIDA | Способ производства экстрактивного виноградного сусла предназначенного для выработки вин и способы производства вин с его использованием |
| MD799Y (ru) * | 2013-11-14 | 2014-07-31 | Ivan PRIDA | Способ производства экстрактивного виноградного сусла |
Non-Patent Citations (3)
| Title |
|---|
| Ojeda H., Rigal P., Mikolajczak M., Samson A., Pages B., Schneider R., Archambault G., Caille S., Escudier J.L. Raisins verts: de la récolte à la transformation. Application à l’élaboration de verjus. Le Progrès Agricole et Viticole, № 8, 2007 * |
| Сборник технологических инструкций по производству консервов. Москва, Пищевая промышленность, ВНИИКОП, vol. 2, 1992 * |
| Троян З. А., Боненко Ж. Н., Юрченко Н. В., Корастилева Н. Н., Лычкина Л. В. Алыча - ценное универсальное сырьё для производства разнообразных консервов. Достижения науки и техники АПК. 2002, N 3, p. 28-30 * |
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| Publication number | Publication date |
|---|---|
| MD913Y (ru) | 2015-06-30 |
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| FG9Y | Short term patent issued | ||
| ND4Y | Validity of short term patent extended [from 6 to 10 years] |
Expiry date: 20240826 |
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| MK4Y | Short term patent expired |