RU2043403C1 - Method for production of vodka - Google Patents

Abstract

FIELD: production of liqueur and vodka. SUBSTANCE: water is softened, its hardness is brought up to 2-4 mg-equiv/l. Thus treated water is mixed with alcohol, dry skimmed milk (its quantity being 2-4 kg per 1000 dal of vodka) being added into said mixture to remove organic impurities. Said process is followed by sustaining within 1-3 h. Thus prepared mixture is filtered, its fortress is corrected. After additional filtration and treatment by activated coal natural honey and glycerin are added, their quantities are 10 and 1 kg per 1000 dal of desired product. Then mixing, sustaining within 8-10 h and bottling are carried out. EFFECT: improves quality of desired product. 2 cl

Description

 The invention relates to the distillery industry, and in particular to a method for the production of vodka.

There are known classic methods of producing Russian vodka such as "Extra", "Siberian", "Russian" and others. [1,2]
Known features of the preparation of vodka "Ambassadorial" and "Wheat", "Recipes for alcoholic beverages and vodka" [3]
To prepare these vodkas in modern technologies, softened water is used to increase organoleptic properties with hardness up to 0.36 mEq / l. For example, in the Wheat Vodka production method [4], the water is softened to a hardness of 1.5-1.8 mEq / l sulfo coal, with preliminary filtration with activated carbon.

 In the Crystal [5] vodka production method, softened water is subjected to additional reverse osmosis treatment, reaching a hardness of 0.36-0.38 mEq / l, by passing softened water through a reverse osmosis unit with cellulose membranes. The water hardness is reduced to 0, 36 mEq / L.

 However, water softening does not significantly increase the organoleptic characteristics of vodka, since the water-alcohol solution contains a significant amount of harmful organic microimpurities that give vodka an unpleasant taste and affect transparency, i.e. Colour.

To eliminate these shortcomings in the production of Posolskaya vodka, milk is introduced into the water-alcohol mixture [6]
This invention is taken as a prototype, since the manufacturing process is closest, and the physical and chemical characteristics of the finished product are the same.

 The method of production of Posolskaya vodka is that a water-alcohol mixture (sorting) is prepared on softened water with a hardness of 1.5-8 mEq / l. Feedstock rectified spirit of higher purification "Extra" produced from grain in accordance with GOST 5964-82. Before processing the activated carbon sorting, milk is introduced into it in order to remove organic microimpurities, followed by exposure of the treated mixture and removal of the precipitate formed.

 Exposure of the treated mixture is carried out for 1-3 hours.

 Use fresh skim milk with a fat content of not more than 1% in an amount of 50 l for every 1000 gave vodka or skimmed milk powder.

 The preparation of the specified vodka is as follows.

In the mixer at 17-25 ^{° C} from rectified spirit "Extra" and potable water zhestkosmtyu 1.5-8 mEq / L of prepared aqueous-alcoholic mixture so as to obtain vodka strength of 40% vol.

 The resulting mixture is pumped into one of the pressure vessels, where dry protein or freshly skim milk is used in a quantity of 50 l from each collection tank for every 1000 dal of vodka. After the introduction of milk, the resulting mixture is thoroughly mixed (with air or a mechanical stirrer) and left to settle for 1-3 hours.

 After settling, the mixture is filtered through a filter and sent to the second pressure tank, where the strength is adjusted, after which the mixture flows by gravity through a coarse sandbox to coal cleaning columns, then to fine sandboxes to remove mechanical impurities.

 At the same time, the height of the coal layer in the coal cleaning columns is at least 4 m, the filtration rate on fresh coal is 30 dal / h, and on the regenerated one, up to 20 dal / h. According to the technological instructions for the preparation of the specified vodka (3), the filtration rate of 40 and 30 gave / h, respectively.

 After fine purification, the finished product Posolskaya vodka enters the collection, from where it is passed through a measuring device for bottling.

 Laboratory and production tests of the coagulation of milk protein under the influence of alcohol at different water hardness showed that at a hardness of less than 2 mEq / l, the coagulation process is not effective, since it is very slow, in addition, the alcohol-vodka mixture is poorly filtered, which affects transparency.

 An increase in hardness above 4 mEq / l accelerates the process and increases the cleaning efficiency, however, the softness of vodka is lost, i.e. organoleptic properties deteriorate, the shelf life is reduced.

 In addition, it was found that within the hardness range of 2-4 mEq / l, 2-4 kg of skimmed milk powder per 1000 dal of vodka is sufficient for effective purification, while 50 l of natural milk or 3.1 is used for Posolskaya vodka -6.2 kg of skimmed milk powder.

 The disadvantages of the method of production of vodka "Ambassadorial" are reduced organoleptic characteristics of the finished product, increased consumption of skim milk.

 The objective of the invention is to eliminate the above disadvantages and expand the range of alcoholic beverages.

 The problem is solved in that they increase the efficiency of purification of the water-alcohol mixture from organic trace elements and honey and glycerin are added to the composition of the ingredients.

 The essence of the invention lies in the fact that the water-alcohol mixture is prepared in softened water with a hardness of 2-4 mEq / L.

 For this, softened water is supplied to the mixer, subjected to reverse osmosis treatment with a hardness of 0.36-0.4 mEq / l, which is then brought to 2-4 mEq / l with ordinary tap water.

 To clean the sorting use skimmed milk powder in an amount of 2-4 kg per 1000 gave vodka, respectively, obtained hardness.

 Another significant difference is the introduction of additional ingredients into the composition: glycyrin and natural honey.

 Glycyrin improves the taste of vodka, it becomes softer, more rounded, and the introduction of natural honey (especially Bashkir) improves the taste, aroma, physiological value of the finished product, as well as its stability, since honey is an excellent natural preservative.

 The ratio of additional ingredients kg per 1000 gave vodka: glycine 1 kg, honey 10 kg.

 Honey and glycyrin are added as a solution in vodka in a ratio of 1:10, pre-filtered.

 The proposed method is carried out according to the technological scheme of the Posolskaya vodka production method (3.6), however, at the beginning of the process, water softened in the osmosis system is supplied to the mixer (usually up to 0.36-0.4 mEq / l), then the rigidity is adjusted up to 2-4 mEq / l, diluting with plain tap water.

 Such a mixture of water is necessary, since the hardness of ordinary tap water is 6-8 mEq / l.

 PRI me R 1. On water with a hardness of 2 mEq / l prepare a water-alcohol mixture in such a way as to obtain vodka with a strength of 40% vol.

The resulting mixture is pumped into one of 2 pressure vessels, where skim milk powder is fed from the collector through a measuring cup in an amount of 2 kg per 1000 dal of vodka. Skimmed milk powder according to GOST 10970-74 previously poured 8-10 liters of warm water at 40-45 ^{° C,} thoroughly stirred and allowed to swell for 2-3 hours.

 After the introduction of milk, the swollen mixture is thoroughly mixed with air or a mechanical stirrer and left to settle for 1-3 hours.

 At the end of the sedimentation, the mixture is filtered and sent to the second pressure vessel, where the fortress is adjusted, after which the mixture flows by gravity through the filter sandbox to coal cleaning columns, and then to sandbox filters, for fine purification of vodka from mechanical impurities. The layer height of the coal columns is 4 m, the filtration rate on fresh coal is 40 dal / h, and on the regenerated one, up to 30 dal / h. After fine purification, vodka enters the liqueur vat, where additional components are served: glycerin and natural honey. Glycerin in an amount of 1 kg and natural honey in an amount of 10 kg for every 1000 gave vodka.

 Additional components are served as a solution in vodka, diluted in a ratio of 1:10, pre-filtered.

 Vodka is thoroughly mixed and allowed to stand for 8-10 hours, for complete dissolution of the components and the formation of taste. After that, vodka through the measuring device enters the bottling.

 PRI me R 2. The method is carried out analogously to example 1, only the hardness of water is 4 mEq / l, and skimmed milk powder is used in an amount of 4 kg per 1000 gave a mixture.

 The physico-chemical characteristics of the Golden Ear vodka correspond to those of the Posolskaya vodka, but the organoleptic ones are much higher: the vodka has a soft, rounded taste and a longer shelf life.

Claims (2)

 1. A method of producing vodka, providing for softening water, mixing it with alcohol, removing organic impurities by introducing skimmed milk powder and holding the mixture, filtering, adjusting the strength, additional filtering, treating it with activated carbon and bottling, characterized in that before bottling in vodka make natural honey and glycerin, respectively, in the amount of 10 and 1 kg per 1000 gave the finished product, mix and stand for 8 10 hours, while skimmed milk powder is introduced into a mixture of water and alcohol in a quantity A mixture of 2 to 4 kg per 1,000 dal vodka.  2. The method according to claim 1, characterized in that when mixed with alcohol, water with a hardness of 2 4 mEq / l is used.