RU2102466C1 - Method for production vodka "russian jeweler" - Google Patents

Abstract

FIELD: alcoholic beverage industry. SUBSTANCE: mixture is prepared by mixing water and rectified alcohol till 40-% vol. Dry fat-free milk is prepared preliminarily. For this purpose, it is poured with warm water, mixed and swelled for 2-3 h; then lactic acid is added, and mix is aged for 1-2 h, and introduced in mixture for removal of trace contaminants. Mixture is settled, filtered preliminarily, treated with activated coal, filtered finally, honey is introduced in it and vodka is bottled. Ready-to-use vodka has the following ratio of ingredients per 1000 dal: dry fat-free milk, 5.5-6.5 kg; honey, 1-3 kg; lactic acid, 1-1.5 l; water-alcohol, liquid the balance. EFFECT: higher efficiency.

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, providing for water treatment, mixing alcohol and water, processing sorting with activated carbon, introducing lactic acid, holding the mixture, filtering and bottling [1] The disadvantage of this method is the lack of stability of vodka during storage.

 A known method of producing vodka "Ambassadorial", providing for the softening of water, mixing it with rectified alcohol, removing organic impurities by introducing skimmed milk powder, filtering, activated carbon treatment, final filtering and bottling [2] The disadvantage of this method is the low organoleptic characteristics of the finished product, as well as insufficient storage stability.

 Closest to the proposed method is the production of vodka "Golden Ear", which includes water treatment, mixing water with rectified alcohol, preparing skimmed milk powder by swelling it in warm water for 2-3 hours, introducing swollen skimmed milk into sorting (water-alcohol mixture ) to remove organic impurities, settling, cleaning on coal columns, filtering vodka, introducing honey into it and bottling [3] However, according to the proposed method, the process of purifying vodka from organic impurities is ideally inefficiently, which reduces shelf life and degrades the organoleptic characteristics of the finished product. In the known method, to mitigate and improve the taste of vodka, add glycerin to it, and the process is conducted on water with a certain hardness, which complicates the production technology of vodka.

The technical result of the present invention is to improve the organoleptic characteristics of vodka, increase storage stability and expand the range of high-quality stable vodkas. For this, a method of producing vodka, involving the preparation of sorting by mixing rectified alcohol and water, preparing skimmed milk powder by pouring it with warm water, stirring and swelling for 2-3 hours, introducing swollen milk into the sorting to remove organic impurities, settling, preliminary cleaning activated carbon sorting, final filtration, introduction of honey and bottling, according to the invention, provides before the introduction of the swollen skim milk into the sorting see to sieve with lactic acid and incubate for 1-2 hours, sending to sorting in the form of the mixture obtained in the following ratio of ingredients, kg per 1000 gave finished vodka:
Skimmed milk powder 5.5-6.5
Honey 1-3,
and also, l:
Lactic acid 1-1.5
Water-alcohol liquid rest
It should be noted that when lactic acid is added to skim milk, and then mixed as a sort, the pH shifts to the more acidic side, organic impurities that worsen the taste of vodka and cause its opalescence quickly aggregate and precipitate in an acidic environment, when This leads to a decrease in the charge of their particles, which causes coarsening and precipitation from the solution in the form of a solid phase, the formation of a sol, rapid coagulation and precipitation. Thus, flocculent sediments sorb and carry with them mechanical suspensions from vodkas, ensuring their full coagulation, which speeds up the process of filtering vodka and increases its storage stability.

In addition, lactic acid, having a low inversion ability and low molecular weight, easily interacts with ethanol and forms a complex aromatic compound, which significantly improves the organoleptic characteristics of vodka
Thus, in the proposed method, for the first time, lactic acid, in addition to its main function, to improve the taste of vodka and give it a pleasant mild taste, in combination with skim milk, performs a new function, and specifically accelerates the aggregation and coagulation of precipitation.

 This is a causal relationship between the essential features and the achieved technical result of the method.

The production method of vodka "Russian jeweler" is as follows. Drinking water supplied for the preparation of vodka is corrected in a reverse osmosis unit, then mixed with rectified ethyl alcohol "Extra". Skimmed milk powder is poured with warm water at a temperature of 40-45 ^o C, stirred until smooth and left to swell for 2-3 hours. Then, lactic acid is added to the swollen milk and the mixture is kept for 1-2 hours, and then sorted to remove organic impurities. The sorting with the introduced mixture is stirred, it is left to stand for 3-4 hours, pre-filtered, treated with activated carbon, finally filtered, honey is introduced and sent for bottling. Ready vodka has the following ratio of ingredients, kg per 1000 gave:
Skimmed milk powder 5.5-6.5
Honey 1-3
and also, l:
Lactic acid 1-1.5
Water-alcohol liquid rest
Example 1. For the preparation of vodka "Russian Jeweler" is used:
rectified ethyl alcohol "Extra" according to GOST 5962;
drinking water according to GOST 2874 with a hardness of from 1.5 to 3, about mol / m ³ for natural un softened water;
Skimmed milk powder according to GOST 10970;
shredded activated charcoal grade BAU-A according to GOST 6217;
food lactic acid in accordance with GOST 490;
natural honey according to GOST 19792.

Skimmed milk powder in an amount of 6 kg is poured into 20 liters of warm water at a temperature of 40 ^o C, stirred until smooth and left to swell for 2 hours

 Then add 1 liter of lactic acid, mix thoroughly and leave for another 1 hour.

A water-alcohol solution (sorting) is prepared in such a way as to obtain vodka with a strength of 40%
The prepared milk powder in a mixture with lactic acid is put into a sorting vat, mixed thoroughly for 30 minutes and left to stand for 4 hours. After the settling is complete, the water-alcohol mixture with the formed flakes of coagulated protein is subjected to preliminary filtration on a Progress filter press using a T filter cartridge according to GOST 12290 as a filtering material. From the filter press, the water-alcohol mixture is sent to a pressure tank, from where it is fed by gravity to a coal-cleaning battery, consisting of forfilter, carbon columns connected in series, and sand filters. The filtration rate through a coal-cleaning battery is up to 30 dal / h for regenerated coal.

 After final filtration, vodka goes to the collection of finished products (liqueur vats).

 Natural honey is added to the vat in a dissolved state. To do this, honey is diluted with softened water in a ratio of 1: 5, mixed thoroughly, brought to a boil, cooled, then filtered and added to the finishing vat with stirring.

 After checking the fortress, the finished vodka is sent for bottling.

 The residue of the coagulated protein remaining at the bottom of the vat is sent to evaporation to extract alcohol.

Ready vodka has the following ratio of ingredients, kg per 1000 gave:
Skimmed milk powder 6
Honey 2
and also, l:
Lactic acid 1
Water-alcohol liquid rest
Example 2. The method is carried out analogously to example 1, only the exposure of skimmed milk powder with lactic acid is carried out for 2 hours. The ratio of ingredients in the finished vodka is as follows, kg per 1000 gave:
Skimmed milk powder 5.5
Honey 1,
and also, l:
Lactic acid 1.3
Water-alcohol liquid rest
Example 3. The method is carried out analogously to example 1, only the exposure of the mixture of skimmed milk powder with lactic acid is carried out for 1.5 hours. The ratio of ingredients in the finished vodka is as follows, kg per 1000 gave:
Skimmed milk powder 6.5
Honey 3,
and also, l:
Lactic Acid 1.5
Water-alcohol liquid rest
Ready vodka has the following indicators:
Physicochemical
Fortress, 40.

Mass concentration of aldehydes in terms of acetic in 1 dm ^{3 of} anhydrous alcohol, mg, not more than 6.

Mass concentration of fusel oil in terms of a mixture of isoamyl and isobutyl alcohols (3: 1) in 1 dm ^{3 of} anhydrous alcohol, mg, not more than 4.

Mass concentration of esters in terms of ethyl acetate in 1 dm ^{3 of} anhydrous alcohol, mg, not more than 25.

 The volume fraction of methyl alcohol in terms of anhydrous alcohol, not more than 0.03.

Organoleptic
Appearance is a clear liquid.

 The color is colorless.

 The taste is soft, inherent in vodka.

 The aroma is characteristic, vodka.

 Vodka is stable during storage, retains its organoleptic characteristics, transparent color without impurities and precipitation.

Claims (1)

A method of producing vodka, involving the preparation of sorting by mixing rectified alcohol and water, preparing skimmed milk powder by swelling it in warm water, introducing swollen milk into the sorting to remove organic impurities, settling the mixture, purifying with activated carbon, final filtering of vodka, introducing honey into it and bottling, characterized in that before introducing the swollen skim milk into the sorting, it is mixed with lactic acid and kept for 1 to 2 hours, asking the grade ings in the form of the resulting mixture with the following ratio of ingredients, kg per 1000 dal of finished product:
Skimmed milk powder 5.5 6.5
Honey 1 3
and also, l:
Lactic acid 1.0 1.5
Water-alcohol liquid