RU2105057C1 - Method for production of orange aromatized vodka " rihbme" - Google Patents

Abstract

FIELD: alcoholic beverage industry. SUBSTANCE: production of vodka of 34-38% vol. contains the following processes: water preparing; obtaining the vodka base by mixing water and ethyl rectified alcohol "Extra"; cleaning by passing through carbon column and blowing through it food nitrogen for 60 min at the rate of 130-200 l per 1 l of base under pressure 1 kg/sq.cm for reduction of oxygen content up to 23% from its initial concentration; blending with flavor with aroma of orange, and sugar syrup; filtering and bottling, and then capping. Used as flavor is orange essence in amount of 2.8 l per 1000 l of vodka, and sugar syrup, alcohol and water, respectively, 9.1, 348.3, and 600. Capping is conducted by caps with oxygen-reducing seals. EFFECT: new original taste. 10 cl

Description

 The invention relates to a method for producing special vodka.

 Currently known production technology of special vodkas, which can improve the stability of their storage.

So, there is a known method of producing vodka, which provides for the use of activated carbon in the purification of a water-alcohol mixture obtained from hardwood particles with a particle size> 0.24 mm by heating, cooling and saturating it with CO ₂ at the rate of 0.01 g CO ₂ per 1 g of coal, which excludes the formation of calcium salts in vodka in the future and prevents the turbidity of vodka during prolonged storage [1].

To ensure the same result, the Hi production method of vodka involves preparing water by sequentially passing it through an activated carbon filter and sulfonated coal, passing CO ₂ through it to lower the pH, cleaning it with reverse osmosis, holding it for 10-15 minutes for stabilization and filtering it, preparation of a vodka base with a volumetric alcohol content of 40%, stirring the base, passing through it pre-purified CO ₂ 5-10 minutes at a speed of 400 ml / min to reduce pH and remove air. After that, the vodka base is kept for 24 hours, purified, passing through charcoal columns, filtered, bottled, which are sealed with caps [2].

 Although this method also provides measures to increase the stability of vodka during its storage, vodka still has insufficient quality and stability.

 The relevance of the development of the proposed method is to obtain vodka with improved organoleptic characteristics and having high storage stability by minimizing the harmful effects of oxygen, which usually enters the product during the production cycle.

This problem is solved by the fact that in the method of producing vodka, including preparing water, obtaining a vodka base by mixing rectified ethyl alcohol with prepared water, purging the vodka base with gas, purifying by passing through a carbon column, filtering and bottling the vodka with subsequent closure with caps, food gas is used as gas, which is blown through the vodka base after cleaning it by passing through a carbon column for 60 minutes at the rate of 130 - 200 l per 1 liter of base under a pressure of 1 kg / cm ² , and before filtration, the vodka base is blended with sugar syrup and flavoring with an orange flavor. It is necessary in the proposed method to use a fragrance with an orange aroma, with antioxidant protection of oil essences, which can be an orange extract, in the amount of 2.8 l per 1000 l of vodka.

 It is recommended to use sugar syrup with a sugar content of 9.8 g / 100 ml in the amount of 9.1 l per 1000 l of vodka, and rectified ethyl alcohol "Extra" and prepared water in the amount of 348.3 l and 600 l per 1000 l of vodka, from calculation of obtaining it with a volumetric alcohol content of 34 - 38%.

 In addition, when capping, use caps with oxygen-lowering gaskets, and purge the vodka base until the oxygen content in it decreases to 25% of its initial concentration.

The following describes the unique process for the production and protection of the lightly flavored RIHBME orange vodka by three mechanisms in combination or separately:
slowing down the oxidation reaction of rosemary oils, when the inherent oil essences of the plant provide natural antioxidant protection for a sensitive orange flavor;
oxygen displacement at high nitrogen pressure;
removal of oxygen at the molecular level using oxygen-lowering gaskets in caps collecting residual oxygen from the air space in filled and sealed bottles.

The water purified by ion exchange / reverse osmosis, clean in taste and smell with a total hardness of less than 5 mg / l, calculated as calcium carbonate, is mixed with 100% bread neutral alcohol - rectified ethyl Extra based on the calculation of obtaining a vodka base with a volumetric content alcohol 34 - 38% and passed through a coal column for cleaning. Then, first grade food nitrogen is blown through the vodka base for 60 minutes using an injection apparatus located at the base of the ventilated reservoir at the rate of 130 - 200 l of nitrogen per 1 l of vodka base under a pressure of 1 kg / cm ² until the oxygen content is reduced to 25% of it initial concentration. The vodka base is blended with sugar syrup containing 9.8 g / 100 ml sugar, and an orange flavor. As a fragrance having an orange aroma, a fragrance with antioxidant protection of oil essences is used.

 If necessary, bring the vodka base with water and alcohol to the desired strength, filter and pour it with subsequent capping with caps with oxygen-reducing gaskets.

To get 1000 liters of vodka, the consumption of ingredients is as follows:
Flavor - 2.8 L
Alcohol "Extra" - 348.3 L
Sugar syrup 9.8 g / 100 ml - 9.1 l
Water treated - 600 L (approx.)
Example 1

Prepared water is mixed with rectified ethyl alcohol "Extra", thus obtaining a vodka base with a volumetric alcohol content of 34%, passed through a carbon column and then edible nitrogen is blown through the vodka base for 60 minutes at a rate of 130 l per 1 l of base under pressure 1 kg / cm ² to reduce the oxygen content in it to 25% of its initial concentration. The vodka base is blended with sugar syrup and flavoring with an orange aroma, if necessary, the strength is adjusted, filtered and bottled, followed by capping with caps.

For loading with a volume of 6000 l use:
Fragrance - 16.8 L
Alcohol "Extra" - 2090 L
Sugar syrup 9.8 g / 100 ml - 54.7 L
Water treated - 3600 L (approx.)
Example 2

 The method is carried out analogously to example 1, only use as a flavoring with an orange aroma, with antioxidant protection - an orange extract with rosemary oil, get vodka with a volume alcohol content of 38%.

For a load of 10,000 l use:
Fragrance (contains 17.3 liters of absolute alcohol) - 28.0 liters
Alcohol "Extra" - 9483 L
Sugar syrup 9.8 g / 100 ml - 91.0 L
Prepared water - 6000 l
Example 3

 The method is carried out according to example 1 and / or 2, only when capping use caps with oxygen-reducing gaskets.

Organoleptic characteristics of vodka "RIHBME":
appearance - colorless, water-like, brilliantly ("diamond") - transparent;
smell - medium intensity, notes of orange, "freshness", "juiciness" and slightly "crust", some "vodka aroma", free from defects, clean;
the taste is sweetish, orange, very soft, rounded, clean and pleasant.

Chemical and physical characteristics:
alcohol - 34-38 vol.% at 15,56 ^o C;
transparency - less than 0.175 NTI, "diamond"transparent;
other characteristics - determined by further analysis.

Claims (9)

1. A method of producing vodka, including the preparation of water, obtaining a vodka base by mixing rectified ethyl alcohol with prepared water and purging the vodka base with gas, purifying it by passing through a carbon column, filtering and bottling the vodka with subsequent capsation, characterized in that food gas is used as gas, it is purged after purification of the vodka base by passing through a carbon column for 60 minutes at the rate of 130,200 liters of nitrogen per 1 liter of vodka base under pressure 1 g / cm ^2, and before filtration vodka foundation blended with sugar syrup and flavor having orange flavor.  2. The method according to claim 1, characterized in that they use a fragrance with an orange aroma, with antioxidant protection of oil essences.  3. The method according to claim 1 or 2, characterized in that use flavoring with an orange aroma in the amount of 2.8 liters per 1000 liters of vodka.  4. The method according to one of claims 1 to 3, characterized in that an orange extract is used as a flavoring having an orange aroma.  5. The method according to one of claims 1 to 4, characterized in that the sugar syrup is used with a sugar content of 9.8 g / 100 ml in the amount of 9.1 l per 1000 l of vodka. 6. The method according to one of paragraphs.1 to 5, characterized in that during blending use rectified ethyl alcohol "Extra" and prepared water based on the production of vodka with a volume alcohol content of 34 38%
7. The method according to one of claims 1 to 6, characterized in that they use rectified ethyl alcohol "Extra" in the amount of 348.3 liters per 1000 liters of vodka.  8. The method according to one of claims 1 to 7, characterized in that use prepared water in an amount of 600 l per 1000 l of vodka.  9. The method according to one of claims 1 to 8, characterized in that the purge with food nitrogen is carried out until the oxygen content in the vodka base is reduced to 25% of its initial concentration.  10. The method according to one of claims 1 to 9, characterized in that when capping, caps with oxygen-reducing gaskets are used.