RU117915U1 - BEVERAGE TYPE PRODUCTION LINE - Google Patents

Abstract

Cognac-type beverage production line, including a receiving hopper installed and communicated in the technological sequence, a convection dryer for orange peels, a tank for infusion, a cognac dispenser, a pre-filtration tank, a pump, a filtration unit, a beverage clarification tank, a cold treatment unit, a filter, a tank for storing finished products.

Description

The utility model relates to the wine industry, namely the production of cognac drinks.

A known method of obtaining a strong fruit drink from fruit and berry squeeze with distillation of flavored distillate. The precipitates obtained by distillation are cooled, the solid phase is separated from the liquid phase by pressing, sugar (0.5-5%) is introduced into the liquid phase, it is fermented and distilled to obtain an alcohol distillate, which is used to obtain strong drinks mixed with aromatic distillate in 10: 1 ratio [Production scheme for strong fruit and berry drinks: A.S. No. 709675 USSR, cl. C12C 3/12 / M.S. Sachavo; All-Russian Research Institute of Winemaking and Viticulture Magarach; Publ. 01/18/80, Bull. No. 2. - S.133-134].

The disadvantage of this technology is the initial production of flavored distillate, and the addition of sugar for the fermentation of sediments for the purpose of subsequent production of alcohol distillate. In addition, the drink is completely obtained from the squeeze, which cannot ensure its high quality.

A known method of manufacturing alcoholic beverages, including reducing the concentration of alcohol in a solution obtained by infusion of a water-alcohol solution in a container made of oak or other materials containing water, alcohol and components obtained in the process of physico-chemical interaction of a water-alcohol solution, substances, extracted from oak wood and ambient oxygen, characterized in that the decrease in the concentration of alcohol in the solution is carried out by removing part of the alcohol from it through a membrane permeable to alcohol and wholly or partially impervious to water, and these components of the solution [A process of manufacturing alcoholic beverages: Patent №2144075 C12G 3/08 A.B.Arhireev, V.N.Zheredev: Design and Construction Company Enterprise INSERV; Claim 10.21.1997, Publ. 01/10/2000, Bull. No. 1].

The disadvantage is the complex process of regulating the alcohol content in the drink, the use of oak containers and membrane technologies.

A known line for the production of fortified fruit wine materials, which includes a PNDY-4 press, a juice collector, a pump, a propeller stirrer, a filter press, a tank for processing juice and fermentation, a sulfite-dosing unit, tanks for alcoholization and storage of fermented or fermented-alcoholized juice, a blend of wine materials , a storage tank for wine materials and provides for the addition of sugar and grain alcohol [Technological rules of winemaking. Ed. G.G. Valuyko, V.A. Zagoruyko, Volume 2: Sparkling wines. Cognacs. Fruit and berry wines. - Simferopol: Tavrida, 2006. - S.216-217].

The disadvantage of this line is the use of sugar, the introduction of water, the presence of a full-fledged high-tech processing line, sulfitation, the introduction of bentonite, which leads to a significant increase in the cost of production.

A well-known technology, including a production scheme, improving the quality and accelerating the maturation of cognac, which envisages the introduction of sugar-containing raw materials into the reservoir with brandy alcohol by the dispenser, uses concentrated grape must with a sugar content of 60-85% in an amount of 0.5-3.0% by volume cognac alcohol. Aging of cognac alcohol in the tank in the presence of oak wood is envisaged. Then, the improved cognac alcohol is pumped into the blending tank, a blend is made, filtration is carried out, it is processed with cold and sent to the bottling [Brandy production method: A.s. 1214752 USSR, MKI S 12 N 1/22 / M.S. Sachavo; Research Institute of Winemaking and Viticulture Magarach. Publ. 02.28.86, 1986, Bull. No. 8.-S.149-150].

The disadvantage of this technology is the use of concentrated wort, holding in the presence of oak wood, the presence of cognac spirits for making blends, conducting post-blended rest.

The objective of this utility model is to develop a cognac-type beverage production line that provides high palatability, preserves the biological value of products, allows minimal use of non-natural ingredients with a general reduction in energy costs for production.

The technical result of the proposed utility model is to increase the taste characteristics and preserve the biological value of the product.

The technical result is achieved by the fact that in the cognac-type beverage production line, including a receiving hopper, a convection dryer, an infusion tank, a cognac dispenser, a pre-filtration tank, a pump, a filtration unit, a beverage clarification tank, a cold-treating machine, installed and communicated in a technological sequence , filter, storage tank for finished products.

The positive result is due to the fact that in the process of insisting orange peels in cognac, a number of biologically active substances pass into the liquid phase - ionic forms of potassium, magnesium, calcium, free amino acids, citric acid, and aromatic substances of orange fruits - citral, farnesol, limonene and their derivatives, giving a soft assimilated aroma with a citrus tint to the finished product.

The increased content of organic acids, potassium, magnesium, calcium and vitamins, aromatic substances provides high biological value and naturalness of the finished product, which is confirmed by the analytical studies. The following parameters were set in g / dm ^{3 of the} finished drink: fructose - 2-5, arginine - 0 , 02, tartaric acid - 0.05, malic acid - 0.03, succinic - 0.02, citric - 0.09-0.1, potassium - 0.03, magnesium and calcium - 0.002-0.003, citral, farnesol , limonene - 0.001-0.005. These circumstances positively affect the organoleptic properties of the drink - provide a typical taste without harshness and bitterness and a light, pronounced aroma.

Figure 1 shows the production line of the brandy type beverage.

This line consists of a receiving hopper 1, a convection dryer 2, a tank for infusion 3, a brandy dispenser 4, a prefilter 5, a pump 6, a filtration unit 7, a container 8, a cold processing unit 9, a filter 10, a container for storing finished products eleven.

The production line of the cognac-type beverage is as follows.

Fresh orange peels enter the receiving hopper 1, if necessary, they are sorted (peels with signs of bacteria damage are removed), then they are sent to the convection dryer 2, where they are dried under natural conditions for 48 hours at a temperature of 20-30 ° C, humidity not more than 70%. Then the dried crusts at the rate of 0.12-0.15% of the volume of cognac are loaded into the tank for infusion 3, where the required amount of ordinary cognac is dispensed from dispenser 4, for example, three years of tank aging and infused for 8 hours. At the end of the exposure, the resulting infusion is sent to the prefiltration tank 5, then sent to the filtration unit 7, where fine filtration is carried out. The clarification of the drink is carried out in a container 8 for one week. Then it is treated with cold in the installation 9 to ensure stability to crystalline opacities, filtering is carried out on the filter 10, after which the finished product is sent for storage to the tank 11 and then to the bottling.

The utility model allows to obtain a cognac-type drink with high flavoring characteristics, to efficiently use citrus waste products and to reduce the total energy consumption in the implementation of the technology.

Claims (1)

Brandy-type beverage production line, including a receiving hopper installed and communicated in a technological sequence, a convection dryer for orange peels, an infusion tank, a cognac dispenser, a pre-filtering tank, a pump, a filtering unit, a beverage clarification tank, a cold-processing unit, a filter, a container for storage of finished products.