RU2245903C1 - Method for producing weak-alcoholic drink "limon-laim" - Google Patents

Abstract

FIELD: liqueur and vodka industry.

SUBSTANCE: method involves preparing 80% of total amount of an aqueous-alcoholic solution with the volume part of ethyl alcohol 6-85 vol. % by mixing the measured amount of rectified ethyl alcohol "Ljuks" and water. All amount of concentrated or alcoholized lemon juice is mixed with 80% of an aqueous-alcoholic solution, stirred thoroughly and kept in tank fitted with decanter for 1-3 days. Cleared part of mixture is decanted and if necessary decantate is separated at 5 000-8 200 min^-1 for 10-20 min. The cleared decantate is fed for preparing blend and precipitate - for alcohol extraction. After clearing decantate can be subjected for pasteurization at 90-93^oC for 15-30 s. All amount of mineral complex "GS" is added to water for preparing 20% of the measured total amount of an aqueous-alcoholic solution. Sodium acetate is added to the prepared 20% an aqueous-alcoholic solution at continuous stirring and 120 g of sodium bicarbonate is added by small portions also and kept for 5-15 min. The solution is stirred thoroughly and fed for preparing blend. Sugar syrup and/or sweetening agent an aqueous solution with washing out waters obtained in their preparing, nutrient supplement-aromatic principle "Limon-laim", for example "Limon" Q № 09931 or another of the same type, patented blue dye and tartrazine, a turbidifying agent, decantate, an aqueous-alcoholic solution as measured for preparing the volume part of ethyl alcohol in blend 9.0 vol. % and water up to 1000 dm³ are added in blending tank successively at stirring. The blend is stirred thoroughly for 30 min and ready drink is bottled. For stabilization sodium benzoate and sorbic acid are added additionally in blending tank before addition of water. Before bottling blend is kept in cold for 0.5-2.0 days and filtered on membrane filter with pores size 5 mcm. Before bottling in saturation with carbon dioxide the blend is stirred for 8-15 min, filtered if necessary, cooled to 2-4^oC and saturated with carbon dioxide. Ready drink has the mass concentration of sugar 80-90 g/dm³. Asposvit or svitli-prima 100, or svitli-200, or svitli-550, or sucralose, or their mixtures, or other sweetening agents are used as a sweetening agent. Method provides preparing drink with increased content of biologically active substances and high stability.

EFFECT: improved producing method.

10 cl, 3 ex

Description

The invention relates to the food industry and for the production of low alcohol drinks.

A known method of producing a low-alcoholic beverage, which includes preparing water, diluting ethyl rectified ethyl alcohol with stirring, preparing a blend by adding citric acid, flavoring, coloring agent, opacifier, concentrated apple juice, sodium benzoate or sorbic acid, a substance with stirring, while stirring with a sweet taste, diluted alcohol, water, thorough mixing and saturation with carbon dioxide (RF patent 2194073, CL 12 G 3/06, 2002).

The disadvantage of this method is that the drink has low biologically active properties, low stability.

A similar one is known in which “Orange”, “Lemon”, “Lemon-lime”, “Lime” or their mixtures, citric acid, a cloud agent or thickener are used as prescription ingredients (RF application 98109944, class C 12 G 3 / 06, 2000).

The disadvantages of this method are similar to the previous one.

Known methods for the production of drinks, including low alcohol, involving the introduction in the process of preparation of the mineral complex “GS” (RF patent 2203937, CL 12 G 3/02, 2003).

The closest method to the proposed one is a method for the production of a low-alcoholic beverage, which includes water treatment, preparation of an aqueous-alcoholic solution (sorting) by mixing water and rectified ethyl alcohol, blending by adding citric acid, flavoring, and pre-prepared sugar syrup from sugar and / or an aqueous solution of a sweetener, dye, opacifier, sodium benzoate, water-alcohol solution and water, carefully kneading, saturation with carbon dioxide and bottling (RF patent 2154100, CL 12 G 3/06, 2000).

The disadvantage of this method is that the finished drink does not have biologically active substances, its stability and low nutritional value.

The technical result of the invention is to obtain a low alcohol drink with high biological activity, nutritional value and storage stability.

This result is achieved by the fact that a method for producing a low-alcoholic beverage, which includes water treatment, preparation of an aqueous-alcoholic solution (sorting) by mixing water and rectified ethyl alcohol, blending by adding flavoring, coloring, pre-prepared sugar syrup from sugar and / or aqueous solution of sweetener, opacifier, water-alcohol solution and water, thorough mixing and bottling, provides that as a flavor RA, dye and rectified ethyl alcohol are used, respectively, the lemon-lime food additive flavoring, patented blue dye and tartrazine and rectified ethyl alcohol, Lux, separately prepare an aqueous-alcoholic solution (sorting) in the amount of 80% and 20% of the total content, most of which with a mass fraction of ethyl alcohol of 60-85 vol.% is pre-mixed with concentrated or alcoholized lemon juice in an amount of 20-40 kg based on concentrated juice, mixed, kept for of 1-3 days and clarified portion was decanted, before preparing a smaller part of the hydroalcoholic solution in water was added mineral complex "GS" in an amount of 0.05-0.3 kg per 1000 ^dm3, and after its preparation it is made during continuous stirring, the sodium acetate solution and mix thoroughly; during blending, sugar syrup and / or an aqueous sweetener solution with washing water obtained during their preparation, the lemon-lime food additive in an amount of 0.2-0.6 are successively added to the blending vat kg per 1000 dm ³ , patented blue dye and tartrazine in the form of a 10% solution in an amount of 0.005-0.009 kg per 1000 dm ³ , opacifier in an amount of 0.1-0.3 kg per 1000 dm ³ , decantate, an aqueous-alcohol solution and water.

The sodium acetate solution is prepared by introducing 80% acetic acid into the prepared water at the rate of 50 cm ³ per 1 dm ^{3 of} water with stirring, in small portions of 120 g of sodium bicarbonate and holding for 5-15 minutes.

Asosweet or sweetie-prim 100, or sweetly-200, or sweetly-550, or sucralose, or mixtures thereof, are used as a sweetener.

Decantate before entering the blending vat is separated at 5000-8200 min ^-1 for 10-20 minutes.

After clarification, the decantate is pasteurized at 90-93 ° C for 15-30 seconds.

Additionally, sodium benzoate and sorbic acid are added to the blending tank at the rate of 0.05-0.15 and 0.1-0.3 kg per 1000 dm ^{3 of the} finished drink, respectively.

Before bottling, the blend is kept in the cold for 0.5-2.0 days and filtered on a membrane filter with a pore size of 5 μm.

Before bottling, mix for 8-15 minutes, filter if necessary, cool to 2-4 ° C and saturate with carbon dioxide.

The finished drink has a mass concentration of sugar of 80-90 g / DM ³ .

As a flavor, use the food-supplement-flavor “Lemon-lime” No. 1100204207 (Silesia) or No. 132.010 or 132.005 “Esarom”.

The proposed method is as follows.

They make water treatment according to the well-known technology adopted in the production of non-alcoholic products.

Prepare 80% of the total amount of water-alcohol solution (sorting) with a volume fraction of ethyl alcohol of 60-85 vol.% By mixing the calculated amount of rectified ethyl alcohol "Lux" and water. The entire amount of concentrated or alcoholized orange juice is mixed with an 80% aqueous-alcoholic solution, mixed thoroughly and kept in a tank equipped with a decanter for 1-3 days and the clarified part is decanted and, if necessary, the decantate is separated at 5000-8200 min ^-1 within 10-20 minutes. The clarified decantate is directed to the preparation of the blend, and the precipitate to the extraction of alcohol.

After clarification, it is possible to pasteurize the decantate at 90-93 ° C for 15-30 seconds.

In the calculated amount for the preparation of 20% of the total amount of an aqueous-alcoholic solution, the total amount of the “GS” mineral complex is added. Then a solution is prepared using this water. A solution of sodium acetic acid, which is obtained by introducing 80% acetic acid into prepared water at the rate of 50 cm ³ per 1 dm ^{3 of} water with stirring, is introduced into a water-alcohol solution with continuous stirring, the task is carried out in small portions of 120 g of sodium bicarbonate and held for 5-15 minutes. The solution is thoroughly mixed and sent to prepare a blend.

Sugar syrup is prepared cold or hot, and the sweetener is dissolved in prepared water.

Sugar syrup and / or an aqueous solution of sweetener with the washings obtained during their preparation, the lemon-lime food additive, the patented blue dye and tartrazine in the form of a 10% solution, opacifier, decantate are successively added to the blending vat with stirring. , water-alcohol solution based on obtaining the volume fraction of ethyl alcohol in the blend equal to 9.0 vol.%, and water up to 1000 dm ³ , the blend is thoroughly mixed for 30 minutes and the finished drink is poured.

To stabilize, before adding water, sodium benzoate and sorbic acid are additionally added to the blending vat.

Before bottling, the blend is kept in the cold for 0.5-2.0 days and filtered on a membrane filter with a pore size of 5 μm.

When the blend is saturated with carbon dioxide, it is stirred for 8-15 minutes before bottling, filtered if necessary, cooled to 2-4 ° C and saturated with carbon dioxide.

The finished drink has a mass concentration of sugar of 80-90 g / DM ³ .

As a flavor, use the food-supplement-flavor “Lemon-lime” No. 1100204207 (Silesia) or No. 132.010 or 132.005 “Esarom” or another other of the same type.

Asosweet or sweetie-prim 100, or sweetly-200, or sweetly-550, or sucralose, or mixtures thereof, or other sweeteners are used as a sweetener.

Low alcohol drink contains the following ingredients in kg per 1000 dm ^{3 of the} finished drink:

sugar 80-90

concentrated lemon juice 20-40

flavoring food supplement

“Lemon-lime” No. 1100204207 (Silesia)

or No. 132.010 or 132.005 “Esarom” 0.2-0.6

patent blue dye 0.005-0.009

dye tartrazine 0.005-0.009

opacifier 0.1-0.3

mineral complex “GS” 0.05-0.3

sodium benzoate 0.05-0.15

sorbic acid 0.1-0.3

sodium bicarbonate 0.1-0.2

acetic acid 0.04-0.06

carbon dioxide 4.0-4.2

rectified ethyl alcohol "Lux" and water to the fortress

9.0 vol.%.

Example 1

They make water treatment according to the well-known technology adopted in the production of non-alcoholic products.

Prepare 80% of the total amount of aqueous-alcoholic solution (sorting) with a volume fraction of ethyl alcohol of 60 vol.% By mixing the calculated amount of rectified ethyl alcohol "Lux" and water. The whole amount of lemon juice is mixed with 80% aqueous-alcoholic solution, mixed thoroughly and kept in a tank equipped with a decanter for 1 day and the clarified part is decanted. The clarified decantate is directed to the preparation of the blend, and the precipitate to the extraction of alcohol.

In the calculated amount for the preparation of 20% of the total amount of an aqueous-alcoholic solution, the total amount of the “GS” mineral complex is added. Then a solution is prepared using this water. A solution of sodium acetic acid, which is obtained by introducing 80% acetic acid into prepared water at the rate of 50 cm ³ per 1 dm ^{3 of} water with stirring, is introduced into a water-alcohol solution with continuous stirring, the task is carried out in small portions of 120 g of sodium bicarbonate and held for 5 minutes. The solution is thoroughly mixed and sent to prepare a blend.

Sugar syrup is prepared in a cold way, and the sweetener is dissolved in prepared water.

Sugar syrup is added to the blending vat with stirring simultaneously with the washing waters obtained during its preparation, the lemon-lime food additive, the patented blue dye and tartrazine in the form of a 10% solution, opacifier, decantate, and an alcohol-water solution based on the receipt of the volume fraction of ethyl alcohol in the blend equal to 9.0 vol.%, and water up to 1000 dm ³ , the blend is thoroughly mixed for 30 minutes and the finished drink is poured.

Low alcohol drink contains the following ingredients in kg per 1000 dm ^{3 of the} finished drink:

sugar 80

concentrated lemon juice 20

flavoring food supplement

“Lemon-lime” No. 132.010 “Esarom” 0.5

dye tartrazine 0.005

blue patented dye 0.005

opacifier 0.1

mineral complex “GS” 0,05

sodium bicarbonate 0.1

acetic acid 0.04

rectified ethyl alcohol

“Suite” and water to the fortress

9.0 vol.%.

Example 2

They make water treatment according to the well-known technology adopted in the production of non-alcoholic products.

Prepare 80% of the total amount of water-alcohol solution (sorting) with a volume fraction of ethyl alcohol of 70 vol.% By mixing the calculated amount of rectified ethyl alcohol "Lux" and water. The entire amount of alcoholized lemon juice is mixed with an 80% aqueous-alcoholic solution, mixed thoroughly and kept in a tank equipped with a decanter for 2 days and the clarified part is decanted, the decantate is separated at 8,200 min ^-1 for 10 minutes. The clarified decantate is directed to the preparation of the blend, and the precipitate to the extraction of alcohol.

In the calculated amount for the preparation of 20% of the total amount of an aqueous-alcoholic solution, the total amount of the “GS” mineral complex is added. Then a solution is prepared using this water. A solution of sodium acetic acid, which is obtained by introducing 80% acetic acid into prepared water at the rate of 50 cm ³ per 1 dm ^{3 of} water with stirring, is introduced into a water-alcohol solution with continuous stirring, the task is carried out in small portions of 120 g of sodium bicarbonate and held for 10 minutes. The solution is thoroughly mixed and sent to prepare a blend.

Sweetener - sweet-prima 100 is dissolved in prepared water.

With stirring, an aqueous sweetener solution with the washing water obtained during their preparation, the lemon-lime food additive, dye, opacifier, decantate, and an aqueous-alcoholic solution are added to the blender vat with stirring to calculate the volume fraction of ethyl alcohol in the blend equal to 9.0 vol.%, And water up to 1000 dm ³ , the blend is thoroughly mixed for 30 minutes and the finished drink is poured.

To stabilize, before adding water, sodium benzoate and sorbic acid are additionally added to the blending vat.

The finished drink has a mass concentration of sugar of 87 g / DM ³ .

As a flavoring, use the food-additive-flavoring “Lemon-lime” No. 1100204207 (Silesia).

Low alcohol drink contains the following ingredients in kg per 1000 dm ^{3 of the} finished drink:

sugar 87

alcoholized lemon juice in terms of

on concentrated 30

flavoring food supplement

“Lemon-lime” No. 1100204207 (Silesia) 0.4

dye tartrazine 0.007

blue patented dye 0.007

clouding 0.2

mineral complex “GS” 0,1

sodium benzoate 0.089

sorbic acid 0.15

sodium bicarbonate 0.12

acetic acid 0.05

rectified ethyl alcohol

“Suite” and water to the fortress

9.0 vol.%.

Example 3

They make water treatment according to the known technology adopted in the production of non-alcoholic products.

Prepare 80% of the total amount of water-alcohol solution (sorting) with a volume fraction of ethyl alcohol of 85 vol.%. by mixing the calculated amount of rectified ethyl alcohol "Lux" and water. The entire amount of concentrated lemon juice is mixed with an 80% aqueous-alcoholic solution, mixed thoroughly and kept in a tank equipped with a decanter for 3 days and the clarified part is decanted, the decantate is separated at 5000 min ^-1 for 20 minutes. After clarification, the decantate is pasteurized at 90 ° C for 20 seconds.

The clarified decantate is directed to the preparation of the blend, and the precipitate to the extraction of alcohol.

In the calculated amount for the preparation of 20% of the total amount of an aqueous-alcoholic solution, the total amount of the “GS” mineral complex is added. Then a solution is prepared using this water. A solution of sodium acetic acid, which is obtained by introducing 80% acetic acid into prepared water at the rate of 50 cm ³ per 1 dm ^{3 of} water with stirring, is introduced into a water-alcohol solution with continuous stirring, the task is carried out in small portions of 120 g of sodium bicarbonate and held for 5-15 minutes. The solution is thoroughly mixed and sent to prepare a blend.

Sugar syrup is prepared in a hot way, and the sweetener is dissolved in prepared water.

Sugar syrup and an aqueous solution of sweetener with the washings obtained during their preparation, the lemon-lime food additive, dye, opacifier, decantate, and an aqueous-alcoholic solution are added to the blender vat with stirring, based on obtaining the volume fraction of ethyl alcohol in a blend equal to 9.0 vol.%, and water up to 1000 dm ³ , the blend is thoroughly mixed for 30 minutes and the finished drink is poured.

To stabilize, before adding water, sodium benzoate and sorbic acid are additionally added to the blending vat.

Before bottling, the blend is kept in the cold for 2.0 days and filtered on a membrane filter with a pore size of 5 μm.

When the blend is saturated with carbon dioxide, it is stirred for 10 minutes before bottling, filtered, cooled to 4 ° C and saturated with carbon dioxide.

The finished drink has a mass concentration of sugar of 90 g / DM ³ .

As a flavoring, use food-supplement-flavoring “Lemon-lime” No. 132.010 “Esarom”. Asosvit and Sucralose are used as a sweetener.

Low alcohol drink contains the following ingredients in kg per 1000 dm ^{3 of the} finished drink:

sugar 90

concentrated lemon juice 40

flavoring food supplement

“Lemon-lime” No. 132.005 “Esarom” 0.6

dye tartrazine 0.009

blue patented dye 0.009

opacifier 0.3

mineral complex “GS” 0.3

sodium benzoate 0.15

sorbic acid 0.3

sodium bicarbonate 0.2

acetic acid 0.06

carbon dioxide 4.2

rectified ethyl alcohol

“Suite” and water to the fortress

9.0 vol.%.

The proposed method allows to obtain a drink with a higher content of biologically active substances, high nutritional value and stability, as well as expand the range of low alcohol drinks.

Claims (10)

1. A method for the production of a low-alcoholic beverage, which includes water treatment, preparation of a water-alcohol solution (sorting) by mixing water and rectified ethyl alcohol, blending by adding to the blending vat with stirring a flavoring, pre-prepared sugar syrup from sugar and / or an aqueous solution of sweetener, dye, opacifier, water-alcohol solution and water, thorough mixing and bottling, characterized in that as a flavoring, coloring and alcohol of ethyl rivers for typhoid, respectively, they use a lemon-lime food additive, patent blue dye and tartrazine and rectified ethyl alcohol, separately prepare an aqueous-alcoholic solution (sorting) in the amount of 80 and 20% of the total content, most of which is mass ethyl alcohol content of 60-85 vol.% pre-mixed with a concentrated lemon juice or fortified in an amount of 20-40 kg of concentrated juice calculation 1000 dm ^3, stirred, allowed to stand for 1-3 days and clarified portions decanted, before preparing a smaller part of the hydroalcoholic solution in water was added mineral complex "GS" in an amount of 0.05-0.3 kg per 1000 ^dm3, and after its preparation to make it under continuous stirring sodium acetate solution and thoroughly mixed, during blending, sugar syrup and / or an aqueous solution of sweetener with the washings obtained during their preparation are successively added to the blending vat, lemon-lime food additive in the amount of 0.2-0.6 kg per 1000 dm ³ , blue dye patented and t rtrazin as 10% solution in an amount of 0,005-0,009 kg per 1000 ^dm3 opacifier in an amount of 0.1-0.3 kg per 1000 ^dm3 decantate, aqueous-alcoholic solution and water. 2. The method according to claim 1, characterized in that the sodium acetate solution is prepared by introducing into the prepared water 80% acetic acid at a rate of 50 cm ³ per 1 dm ^{3 of} water with stirring, the task in small portions of 120 g of sodium bicarbonate and aging in within 5-15 minutes 3. The method according to any one of claims 1 and 2, characterized in that asosweet, or sweet-prim 100, or sweet-200, or sweet-550, or sucralose, or mixtures thereof, are used as a sweetener. 4. The method according to any one of claims 1 to 3, characterized in that the decantate is separated at 5000-8200 min ^-1 for 10-20 minutes before being introduced into the blending vat. 5. The method according to any one of claims 1 to 4, characterized in that after clarification, the decantate is pasteurized at 90-93 ° C for 15-30 s. 6. The method according to any one of claims 1 to 5, characterized in that additionally sodium benzoate and sorbic acid are added to the blending tank at the rate of 0.05-0.15 and 0.1-0.3 kg, respectively, per 1000 dm ^{3 of} finished a drink. 7. The method according to any one of claims 1 to 6, characterized in that before bottling the blend is kept in the cold for 0.5-2.0 days and filtered on a membrane filter with a pore size of 5 μm. 8. The method according to any one of claims 1 to 7, characterized in that it is stirred for 8-15 minutes before bottling, filtered if necessary, cooled to 2-4 ° C and saturated with carbon dioxide. 9. The method according to any one of claims 1 to 8, characterized in that the finished drink has a mass concentration of sugar of 80-90 g / dm ³ . 10. The method according to any one of claims 1 to 9, characterized in that the flavoring agent used is Lemon-lime flavoring additive No. 1100204207 (Silesia), or No. 132.010, or 132.005 Esarom.