RU2118346C1 - Wine drink "stepan rasin" - Google Patents

Abstract

FIELD: wine-making industry. SUBSTANCE: wine drink contains apple wine material, flavoring components, aqueous-alcoholic liquid, and additionally it may have sea buckthorn juice, pantocrin, sucralose, food color "Koler", and, as food flavorings, additives: "Nut", "Vanil", "Orange", "Honey". Ratio of ingredients is as follows, kg/1000 dal: apple wine material, 200-250; sea buckthorn juice, 100-150; pantocrin, 0.1-0.2; sucralose, 1.0-1.5; food color "Koler", 2.8-3.8; concentrate "Brandy", 0.25-0.3; food flavorings: "Nut", 0.05-0.07; "Vanil", 0.025-0.03; "Orange", 0.3-0.5; "Honey", 0.5-0.8; aqueous-alcoholic liquid, the balance. New wine drink contains biologically active substances of vegetable and animal origin based on local raw material and new calorie-free sweetener, sucralose. EFFECT: broadened assortment of wine drinks with tonic and stimulating action, and with original taste and aroma. 2 ex

Description

 The invention relates to the wine industry, in particular to alcoholic beverages.

Known wine drink (RF patent N 2034017 C 12 G 3/06, publ. 04/27/95, bull. N 12) containing apple wine material, sugar, aromatic component and a water-alcohol liquid, and additionally it contains alcoholized apple juice, and as an aromatic component - oak concentrate and Pistachio flavoring. The quantitative ratio of the components that make up the wine drink in dal (kg) per 1000 dal is:
Apple wine stock - 150-250
Alcoholic Apple Juice - 30-50
Oak Concentrate - 10-15
Fragrance "Pistachio" - 0.15-0.20
Sugar - 270-330
Water-alcohol liquid - The rest
This drink is characterized by low organoleptic properties.

 Of the known wine drinks, the closest in technical essence is a wine drink containing apple wine material, a flavoring component, a water-alcohol liquid (RF patent N 2031928 C 12 G 3/06, publ. 03/27/95, bull. N 9). The drink has good organoleptic properties, but monotonous aromatic indicators (cognac, apple).

 The basis of the invention of a wine drink is the task of increasing the biological value of the finished product, improving its organoleptic characteristics, expanding the range of wine products based on the use of domestic local raw materials. The problem is solved in that a wine drink is proposed containing apple wine material, a flavor component and a water-alcohol liquid, which, according to the invention, additionally contains sea buckthorn juice, pantocrine, sucralose, food coloring "Kohler", and Brandy concentrate as a flavoring component "and food flavoring additives" Walnut "," Vanilla "," Orange "," Honey ", in the following ratio of ingredients gave (kg) per 1000 decaliters of the finished drink.

Apple wine stock - 200-250
Sea buckthorn juice - 100-150
Pantocrine - 0.1-0.2
Sucralose - 1.0-1.5
Food color "Kohler" - 2.8-3.8
Concentrate "Brandy" - 0.25-0.3
Food flavoring additives:
"Walnut" - 0.05-0.07
Vanilla - 0.025-0.03
"Orange" - 0.03-0.05
"Honey" - 0.5-0.8
Water-alcohol liquid - The rest
The addition of sea buckthorn juice containing a rich set of vitamins (C, E, F) and carotenoids, tannins, organic acids (oleic, linoleic, etc.), flavonoids, increases the biological value of the drink, increasing its organoleptic properties.

 The introduction of pantocrine biostimulant in the formulation determines the adaptogenic and immunostimulating properties of the drink.

 Sucralose - an intensive sweetener (sugar substitute) - is a sweet powder, almost odorless, color - from white to cream, recommended by the State Committee of SAEpid. supervision rf in the "List of various groups and types of products permitted for use in Russia. Sweeteners."

 Unlike other sweeteners, the unique advantage of sucralose is the combination of its taste and stability under any conditions of its processing and production. This stability is manifested in the fact that the sweet taste of sucralose is preserved throughout the entire period of processing and storage of products. Sucralose is non-toxic and does not contribute to the development of dental caries. In the manufacture of food products, sucralose is compatible with all commonly used food ingredients.

 Flavors "Walnut", "Vanilla", "Honey", "Orange", concentrate "Brandy" improve the organoleptic properties of the specified drink, giving it a harmonious harmonious bouquet and a soft original unique taste. Kohler gives the presentation of the drink, corresponding to its name.

 In the proposed quantitative and qualitative combination of ingredients that are selected experimentally, the drink creates an original taste and aroma.

The following ingredients are used to make 1000 dal of the Stepan Razin wine drink:
Apple wine material (gave) - 200-250
Sea buckthorn juice (gave) - 100-150
Sucralose (kg) - 1.0-1.5
Pantocrine (kg) - 0.1-0.2
Brandy Concentrate (kg) - 0.25-0.3
Flavor "Walnut" (kg) - 0.05-0.07
Fragrance "Vanilla" (kg) - 0,025-0,03
Fragrance "Orange" (kg) - 0.3-0.5
Fragrance "Honey" (kg) - 0.5-0.8
Food color (kg) - 2.8-3.8
Water-alcohol liquid - The rest
The proposed drink is prepared as follows.

 In the blending vat, the apple wine material is fermented-alcoholized in an amount of 200-250 decaliters, the sea buckthorn juice is fermented-alcoholized in an amount of 100-150 decaliters; rectified alcohol is poured into the blending container in an amount necessary to bring the blend to a fortress of 27 vol.% (which is 110-150 decaliters), depending on the total absolute alcohol introduced with alcoholized juices. All this is poured 3/4 of the required amount of water (≈ 350-400 dal), after which the food color "Kohler" is laid in the amount of 2.8-3.8 kg. In 1/4 of the water (≈ 200-250 dal), 1.0-1.5 kg of sucralose dissolves. Then this solution is poured into a blending vat and, if necessary, is brought with water to a volume of 1000 dal. The contents are mixed for 18 hours. After that, flavorings (kg) are added to the blend: Walnut (0.05-0.07), Vanilla (0.025-0.03), Orange (0.3-0 , 5), "Honey" (0.5-0.8), Brandy concentrate (0.25-0.3) and pantocrine (0.01-0.02). Everything is mixed, left standing for 8 hours, filtered, organoleptic and physico-chemical parameters are checked and the product is fed to the bottling.

 The following materials are used for the preparation of a wine drink: fruit wine materials processed in accordance with GOST 28615, ethyl rectified ethyl acetate of the highest purification in accordance with GOST 5962, drinking water in accordance with GOST 2874 with a hardness of 1 mEq / l for natural unm softened water and up to 0.6 mEq / l - for softened water, sucralose according to P-8-242 N 004375, flavors: "Walnut", "Vanilla", "Orange", "Honey" (in accordance with the list of food additives allowed in 1993 for use in Russia, a group of flavors 2.1.9 / H 1994), Brandy concentrate according to OST 18103, pantocrine according to FS 42-2323-95, color according to T 10-04-06-67-87.

 The whole process of preparation from the time of preparation of the blended materials to bottling takes 3 - 5 days.

 Example 1. A wine drink "Stepan Razin" is prepared by blending the ingredients provided by the proposed composition, mixing until smooth, filtering and settling for 18 hours, the addition of flavors, pantocrine and aging for 8 hours

The following ingredients are used to produce 1000 dal of the drink:
Apple wine stock - 200 dal
Sea buckthorn juice - 100 dal
Pantocrine - 0.1 kg
Sucralose - 1.0 kg
Food color "Kohler" - 2.8 kg
Concentrate "Brandy" - 0.25 kg
Food flavoring additives:
Walnut - 0.05 kg
Vanilla - 0.025 kg
"Orange" - 0.3 kg
Honey - 0.5 kg
Hydroalcoholic Liquid - Other
Example 2. Wine drink "Stepan Razin" is prepared analogously to example 1, only the ingredients are used in the following quantities:
Apple wine stock - 250 dal
Sea buckthorn juice - 150 dal
Pantocrine - 0.2 kg
Sucralose - 1.5 kg
Food color "Kohler" - 3.8 kg
Brandy Concentrate - 0.3 kg
Food flavoring additives:
Walnut - 0.07 kg
Vanilla - 0.03 kg
"Orange" - 0.5 kg
Honey - 0.8 kg
Water-alcohol liquid - The rest
All drinks prepared according to the given examples, according to organoleptic and physico-chemical indicators, comply with the following requirements and standards:
Appearance - transparent without impurities.

Brown colour
Smell - harmonious with a predominance of tones of apple, sea buckthorn, vanilla and honey
Taste - harmonious, a combination of fruit and cognac tones
Mass concentration of methyl alcohol g / dm - not more than 1.0
The volume fraction of ethyl alcohol in% - 27 ± 0.3
Mass concentration of iron mg / dm - not more than 20.0
Free and total sulfuric acid mg / dm - not more than 200
Mass concentration of titratable acids mg / dm - not more than 7.0 ± 1
Toxic elements (Fe, Cu, Zn, Co, Pb, Hg) must not exceed current standards.

 In the manufacture of the well-known drink (prototype) requires a long exposure to alcohol using oak sawdust. At the same time, its organoleptic characteristics require improvement. The proposed wine drink allows you to completely eliminate the consumption of oak sawdust and at the same time improve the quality of the finished product due to the presence of biologically active substances - malic and ascorbic acids, vitamins C, E, F, carotenoids, trace elements and pantocrine. The presence of natural bioactive components in the drink normalizes the metabolism in the human body, in particular, the drink has immunostimulating, adaptogenic and vitamin properties. The proposed formulation of the drink allows to reduce the cost of production of the drink in 4.7 - 5 times due to the use of cheaper than sugar component - sucralose. The proposed product allows you to expand the range of wine drinks with improved organoleptic properties and increased biological value. Sucralose-based wine drink can be recommended for a wide range of consumers, as well as for people with various mild forms of pancreatic diseases.

Claims (1)

 \ \ \ 1 A wine drink containing apple wine material, a flavor component and a water-alcohol liquid, characterized in that it additionally contains sea buckthorn juice, pantocrine, sucralose, food color "Kohler", and Brandy concentrate as a flavor component food flavoring additives: "Walnut", "Vanilla", "Orange", "Honey" - in the following ratio of ingredients, gave (kg) per 1000 gave the finished product: \\\ 3 Apple wine material \\\ 7,200 - 250 \\ \ 3 Sea buckthorn juice \\\ 7 100 - 150 \\\ 3 Pantocrine \\\ 7 0.1 - 0.2 \\\ 3 Sucralose \\\ 7 1.0 - 1.5 \\\ 3 Kras food color "Kohler" \\\ 7 2.8 - 3.8 \\\ 3 Concentrate "Brandy" \\\ 7 0.25 - 0.3 \\\ 2 Food flavoring additives: \\\ 3 "Walnut" \\\ 7 0.05 - 0.07 \\ \ 3 "Vanilla" \\\ 7 0.025 - 0.03 \\\ 3 "Orange" \\\ 7 0.3 - 0.5 \\\ 3 " Honey "\\\ 7 0.5 - 0.8 \\\ 3 Water-alcohol liquid \\\ 7 Else