RU2160773C1 - Method for production of vodka "osobaya" (special) - Google Patents

Abstract

FIELD: alcoholic drinks. SUBSTANCE: water-alcohol solution is prepared in classifying tub, into which 60 l of 2.5% or 120 l of 5.0% solution of modified starch is loaded at stirring. Resulting mixture is stirred and allowed to stand for 8-16 h. Starch-treated water-alcohol solution is decanted and filtered on filter press. Into a separate reservoir, aqueous solutions of lactose and citric acid and sugar syrup are loaded, thoroughly stirred and held at 15- 25 C for 22-24 h, after which filtered and loaded into finishing tub. Vodka from filter press enters finishing tub, into which simultaneously are loaded at stirring taste maker "Cranberry 513513H" (Holland) and preliminarily prepared solution of ingredients. Vodka acquires agreeable honey-cranberry taste. EFFECT: improved organoleptic characteristics and simplified production process. 1 tbl, 3 ex

Description

 The invention relates to the distillery industry.

 Widely known are methods for the production of special vodkas using aromatic alcohols obtained from a wide variety of aromatic raw materials and essential oils as flavorings.

 So, for example, the special Anisovaya production method for vodka involves preparing a water-alcohol mixture from rectified ethyl alcohol and water, introducing sugar, treating it with activated carbon, filtering it, adding a mixture of aromatic alcohols from anise, coriander and lemon oil and filling it (RF, patent 2025511, CL C 12 G 3/06, 1994).

 A disadvantage of the known methods using aromatic alcohols, including the above, is the high consumption of aromatic raw materials, the presence of additional storage areas, as well as the loss of the aromatic complex, which negatively affects the organoleptic characteristics of the finished product.

 There is a known method of producing special vodka, involving the preparation of sorting, cleaning it with activated carbon, introducing into vodka in a vodka vodka an alcohol solution of bitter almond oil and lactose, aging the blend and bottling (RF patent 2101348, class C 12 G 3/06, 1998 .).

 The disadvantage of this method is the length of the process and the use of expensive components (bitter almond oil), which increases the cost of vodka.

 Closest to the proposed method is the production of special vodka, which involves the preparation of sorting by mixing rectified ethyl alcohol "Extra" and corrected drinking water, purifying it with modified starch directly in the sorting tub, introducing an aqueous solution of citric acid into the sorting, holding the mixture of water, alcohol and modified starch for 16 to 20 hours, filtering the sorting, collecting it into a product collection, where powdered activated carbon, aging, filter tion, the introduction into the prepared water immediately before bottling of aromatic alcohols of leaves and branches of blackcurrant and strawberry leaves and bottling (RF patent 2130057, class C 12 G 3/06, 1999).

 The disadvantage of this method is not sufficiently high organoleptic characteristics of special vodka, since during distillation and storage, the most volatile aromatic substances of aromatic alcohol are lost. In addition, the process is complex and requires additional containers for storing aromatic alcohols.

 The technical result of the present invention is to improve the organoleptic characteristics of special vodka, giving a very pleasant honey-cranberry tone in the aftertaste and expanding the range of special vodkas.

This is achieved by the fact that in the method for the production of special vodka, which involves the preparation of a water-alcohol liquid (sorting) by mixing rectified ethyl alcohol and rectified drinking water in a sorting tank, purifying it with modified starch directly in the sorting tank, holding the sorting mixture and modified starch, adding sugar and citric acid, previously dissolved in softened water, pre-filtration after exposure, the introduction of a flavoring vat in the finishing vat, approx by filtration and bottling, according to the invention, lactose is additionally introduced, and Cranberry 513513H flavoring agent, Testmaker company, Holland is used as a flavoring agent, while vodka after purification with modified starch is sent to a liquefied vat, and lactose is previously dissolved in corrected water, solutions citric acid, lactose and sugar in the form of a 65.8% sugar syrup or an aqueous solution of sugar are mixed together, set in a special container, kept at 15 - 25 ^o C for 22 to 24 hours, filtered and the filtrate introduced yat at the same time as the introduction of the flavoring in the finishing vat in the following ratio of ingredients, kg per 100 gave the finished product:
Lactose - 1.8 - 2.2
Citric acid - 0.2 - 0.4
Cranberry 513513H flavoring, Testmaker company, Holland - 0.06 - 0.08
Sugar - 7.5 - 8.5
Water-alcohol liquid - The rest
The synergistic action of the components is as follows. When the mixture of lactose, sugar and citric acid is aged, intensive assimilation of these components occurs, and upon further introduction into the water-alcohol medium with flavoring, the cranberry aromatic complex is significantly enhanced and stabilized, and the ether formation reactions are accelerated.

 Against the background of a very mild taste of vodka in the aftertaste there is a pleasant, barely perceptible honey-cranberry tone. And all this happens only in conjunction with the purification of the sort by modified starch, which intensively adsorbs all unpleasant impurities from vodka and reduces the content of methanol and fusel oils.

 The method is as follows.

 A water-alcohol solution (sorting) is prepared in a sorting vat, where, with stirring, a solution of modified starch is specified at the rate of 60-120 l, respectively, 2.5-5.0% solution.

 The resulting mixture of alcohol, water and modified starch is stirred and incubated for 8 to 16 hours.

 The treated water-alcohol solution is decanted from the precipitate and sent for filtration to a Progress type filter press.

An aqueous solution of the ingredients is prepared as follows:
- lactose is dissolved in warm corrected water in a ratio of 1: 5;
- citric acid is dissolved in corrected water in a ratio of 1: 5;
- granulated sugar is dissolved in corrected water or sugar syrup with a concentration of 65.8% is prepared.

Aqueous solutions of lactose, citric acid and sugar are added to a separate container, thoroughly mixed and kept at a temperature of 15-25 ^o C for 22-24 hours, then filtered and sent to a liqueur vat.

 After the filter press, vodka enters the finishing vat, where, with stirring, Cranberry 513513H flavoring and the prepared aqueous solution of ingredients are simultaneously added.

 When deviating from the standard for strength, vodka is adjusted in the same vats by adding alcohol or water, followed by mixing and checking the strength. Vodka is filtered and bottled.

Ready vodka has the following ratio of ingredients, kg per 1000 gave the finished product:
Lactose - 1.8 - 2.2
Citric acid - 0.2 - 0.4
Cranberry 513513H flavoring, Testmaker company, Holland - 0.06 - 0.08
Sugar - 7.5 - 8.5
Water-alcohol liquid - The rest
Example 1. Prepare sorting with a strength of 40% by mixing rectified ethyl alcohol of the highest purification and corrected drinking water.

 A 2.5% solution of modified starch in an amount of 60 l is specified in the sorting. The resulting mixture was stirred and allowed to stand for 8 hours, then it was decanted and filtered through a “T” grade filter paper.

Separately, lactose and citric acid are dissolved in corrected water in a ratio of 1: 5, mixed with an aqueous solution of sugar, sent to a separate container, kept at 22 ^° C for 22 hours, finally filtered and the filtrate is introduced with vigorous stirring into a see-through tank simultaneously with flavoring "Cranberry 513513H", the company "Testmaker", Holland.

Special vodka “GOLD-HEADED CRANBERRY” has the following ratio of ingredients, kg per 1000 decaliters of the finished product:
Lactose - 2.0
Citric Acid - 0.3
Cranberry 513513H flavoring, Testmaker company, Holland - 0.07
Sugar - 8.0
Water-alcohol liquid - The rest
Examples 2 to 3. The method is carried out analogously to example 1, and the components and parameters are shown in the table.

 The proposed method allows to obtain vodka with higher organoleptic characteristics due to the joint use of ingredients, their quantitative ratio and their introduction at certain stages of the technological process, exhibiting a synergistic effect that allows you to keep soft in taste and aroma, crystal transparency and a pleasant aftertaste honey-cranberry tone on background pronounced vodka taste.

 In addition, through the use of off-the-shelf flavoring and purification with modified starch, the technology for producing vodka is simplified.

 Special vodka is enriched with easily digestible sugars that have a beneficial effect on the human body.

Claims (1)

A method for the production of special vodka, which involves the preparation of a sorting (water-alcohol liquid) by mixing rectified ethyl alcohol and corrected drinking water in a sorting tank, purifying it with modified starch directly in the sorting tank, holding the sorting mixture with modified starches, adding sugar and citric acid, previously dissolved in reclaimed water, preliminary filtration, introduction of flavors into the finishing vat, final filtration and bottling, distinguish which additionally introduces lactose into the vodka, which is previously dissolved in the corrected water, and the cranberry 513513H flavoring agent of the Testmaker company, Holland, is used as a flavoring, while the solutions of lactose and citric acid are mixed with sugar in the form of its aqueous solution or 65.8% aqueous sugar syrup, the resulting mixture was kept in the additional tank at 15 - 25 ^o C for 20 - 24 hours, then filtered and the filtrate introduced into a vat dovodnoy with vigorous stirring, simultaneously with flavorant "Cranberry 513513N" firm "Test haker ", The Netherlands, with the following ratio of ingredients, kg per 1000 dal of finished product:
Lactose - 1.8 - 2.2
Citric acid - 0.2 - 0.4
Flavor "Cranberry 513513H" of the firm "Testmaker", Holland - 0.06 - 0.08
Sugar - 7.5 - 8.5
Hydroalcoholic Liquid - Remaining

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