RU2070574C1 - Vodka production method - Google Patents

Abstract

FIELD: alcoholic beverage industry. SUBSTANCE: water is softened and mixed with rectified alcohol. the mixture is supplemented with citric acid and sodium bicarbonate, cleared with the use of charcoal columns, supplemented with sucralose (sugar replacer) and vanillin, filtered and bottled. The content of ingredients in the product is as follows (kg/1000 dl): sodium bicarbonate 0.5-0.7, citric acid 0.3-0.5, sucralose 0.02-0.03, vanillin 0.0001-0.0002, mixture of water and alcohol - the rest. EFFECT: higher product quality. 3 expp

Description

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

 A known method of producing vodka, involving the preparation of a water-alcohol mixture, the introduction of sodium bicarbonate and tartaric acid into it, treatment with activated carbon, filtration and bottling [1] The disadvantage of this method is the use of scarce tartaric acid, which significantly increases the cost of vodka.

 A known method for the production of Duslyk vodka, providing for water treatment, mixing water with rectified alcohol, introducing a Susli sweetener (sugar substitute) into it and purification on charcoal columns [2] The disadvantage of this method is the high consumption of Susli sweetener to 0.7 -0.8 kg per 1000 dal, and the organoleptic characteristics of vodka are not high enough.

 Closest to the proposed method is the production of Gulyaev vodka, which includes water treatment, preparation of sorting by mixing water with rectified ethyl alcohol, cleaning of activated carbon sorting, introduction of citric acid, adding a sugar substitute to the finished vodka after cleaning, filtering and bottling vodka [3 ] The disadvantage of this method is the use of expensive alcohol "Lux" and a high consumption of sweetener sweetener, which is used as sorbi in an amount of up to 2 kg per 1000 dal, and introducing another additional (10 kg) of sugar, which greatly increases the cost of vodka and complicates the technology of its manufacture so as sorbitol replaces only part of the sugar.

 The technical result of the present invention is to reduce the cost, expanding the range of vodkas with reduced calorie content using a stable and universal sugar substitute.

 To do this, in the proposed method for the production of vodka, which includes water treatment, preparing sorting by mixing water with rectified alcohol, cleaning sorting with activated carbon, introducing citric acid, adding sugar substitute sweetener to the finished vodka, filtering and bottling, sucralose is used as a sweetener for sugar substitute , citric acid is introduced into the sorting, while sodium bicarbonate and vanillin are additionally added, respectively, to the sorting and finished vodka and the following ratio of ingredients, kg per 1000 dal of finished product: Sodium bicarbonate 0.5-0.7; citric acid 0.3-0.5; sucralose 0.02-0.03; vanillin 0.001-0.002; water-alcohol liquid - the rest.

 Sucralose is obtained from sugar by the patented technology of the Tate & Lyle company (Great Britain), and this product was approved in 1990 by the World Food and Agriculture Organization. The sweetness of this substance exceeds the sweetness of sugar by 600 times and it is recommended to use it almost everywhere where sugar is currently used, including in the production of alcoholic beverages (see, for example, the journal "Food Industry", N 11, 1994, p. 20) .

 However, the technology for the use of sucralose for the production of vodka was developed for the first time.

 It should be noted that the introduction of citric acid with sodium bicarbonate into the sorting creates an optimal weakly acidic environment (pH about 6-6.5), in which sucralose is stable, and the introduction of vanilla into the finished vodka in the aqueous-alcoholic medium creates a pleasant vodka with esters the aromatic complex and the finished vodka acquires a subtle, very pleasant almond shade in taste and aroma, which improves its organoleptic characteristics, reduces production costs, since the use of sugar is excluded, and the sweetener is used in very eznachitelnyh qualities simplifies the technology of preparation of vodka, made with sugar substitutes.

 The proposed method for producing vodka "Pacific Ocean" is as follows. Aqueous-alcoholic liquid is prepared in softened water with a hardness of 2-4 mEq / L. For this, the water is pretreated with one of the known methods, for example, reverse osmosis. Prepared water and rectified ethyl alcohol "Extra" are served in a sorting vat and mixed at the rate of obtaining a mixture with a strength of 40%. Citric acid and sodium bicarbonate are introduced there. The resulting sorting is thoroughly mixed and fed to a coal-cleaning battery, then sucralose dissolved in softened water in a ratio of 1:10 and vanillin dissolved in alcohol in a ratio of 1: 100 are introduced. Ready vodka is aged, filtered and poured.

 The ratio of ingredients in the finished vodka, kg / 1000 gave the following: sodium bicarbonate 0.5-0.7; citric acid 0.3-0.5; sucralose 0.02-0.03; vanillin 0.001-0.002; water-alcohol liquid the rest.

 Example 1. According to the known technology, depending on the hardness of the water, water is prepared, then this water is added to the sorting vat, where rectified ethyl alcohol "Extra" is also added, from the calculation of sorting and vodka with a strength of 40% and citric acid and sodium bicarbonate are introduced . The resulting sorting is thoroughly mixed, maintained and pumped into a pressure tank, from where the sorting with the introduced components goes to a coal-cleaning battery.

 After purification, vanillin is added to the vodka, previously dissolved in alcohol in a ratio of 1: 100, and sucralose, previously dissolved in softened water in a ratio of 1:10, the blend is thoroughly stirred, filtered and poured. Ready vodka has the following ratio of ingredients, kg per 1000 gave: sodium bicarbonate 0.6; sucralose 0.01; citric acid 0.4; vanillin 0.001; water-alcohol liquid the rest.

 Example 2. The method is carried out analogously to example 1, only the finished vodka has the following ratio of ingredients, kg per 1000 gave: sodium bicarbonate 0.5; sucralose 0.02; citric acid 0.3; vanillin 0.001; water-alcohol liquid the rest.

 Example 3. The method is carried out analogously to example 1, only the finished vodka has the following ratio of ingredients, kg per 1000 gave: sodium bicarbonate 0.7; sucralose 0.03; citric acid 0.5; vanillin 0.002; water-alcohol liquid the rest.

 The proposed method allows you to expand the range of vodkas with a calorie-free sugar substitute, which has a unique combination of excellent sweet taste and stability during processing and storage. Such vodka is stable during storage, has a very pleasant mild taste and can be used by patients with diabetes mellitus.

 Thus, new techniques allow, in combination with the ingredients used and their quantitative ratio, to soften the taste of vodka, adjust pH, increase stability, thereby improving the organoleptic characteristics of the finished product.

Claims (1)

A method of producing vodka, including water treatment, preparation of sorting by mixing water with rectified alcohol, purification of activated carbon sorting, introduction of citric acid, adding a sugar substitute sweetener to the finished vodka, filtering and bottling, characterized in that sucralose is used as a sugar substitute sweetener, and citric acid is introduced into the sorting, while sodium bicarbonate is added to the sorting, and vanillin is added to the finished vodka in the following ratio of ingredients ntov 1000 dal / kg of finished product:
Sodium bicarbonate 0.5 0.7
Citric acid 0.3 0.5
Sucralose 0.02 0.03
Vanillin 0.001 0.002
Water-alcohol liquid