RU2255970C2 - Method for producing weak-alcoholic drink "apelsin" - Google Patents

Abstract

FIELD: liqueur and vodka industry, food industry.

SUBSTANCE: method involves preparing water by he known technology accepted in production of alcoholic-free products. Method involves preparing 80% of the total amount of an aqueous-alcoholic solution with the volume part of ethyl alcohol 60-85% by mixing the measured amount of rectified ethyl alcohol "Luks" and water. All amount of concentrated or alcoholized orange juice, juice base № 604006 "Esarom" (Austria) are mixed with 80% of an aqueous-alcoholic solution, stirred thoroughly and kept in tank fitted with decanter device for 1-3 days. Cleared part is decanted and if necessary decanting fraction is separated at 5 000-8 200 min^-1 fort 10-20 min. Cleared decanting fraction is fed to preparing blend and deposit - for ethyl alcohol extraction. After clearing decanting fraction can be subjected for pasteurization at 90-93°C for 15-30 s. Mineral complex "GS" in the amount 0.05-0.3 kg per 1 000 dm³ is added to water to the measured amount of an aqueous-alcoholic solution for preparing 20% of total amount. To the prepared 20% an aqueous-alcoholic solution sodium acetate solution is added at continuous stirring and sodium hydrocarbonate in the amount 120 g is added by small portions for 5-15 min also. The solution is stirred thoroughly and fed to preparing the blend. Sugar syrup and/or sweetening aqueous solution with washing out waters prepared in their preparing, food supplement-aromatic principle "Apelsin" and "Marakuja", dye sunset, a turbidifying agent, decanting fraction and aqueous-alcoholic solution as measured for preparing the volume part of ethyl alcohol in the blend 9.0 vol.-% and water up to 1 000 dm³ are added to settling tank successively at stirring. The blend is stirred thoroughly for 30 min and ready product is bottled. For stabilization and before addition of water sodium benzoate and sorbic acid are added to settling tank additionally and before bottling the blend is kept in cold for 0.5-2.0 days and filtered on membrane filter with size 5 mcm. In saturation the blend with carbon dioxide and before bottling the blend is stirred for 8-15 min, filtered if necessary, cooled to 2-4°C and saturated with carbon dioxide. The ready drink has the mass concentration of sugar 70-80 g/dm³. Invention provides preparing drink with higher content of biologically active substances and high stability.

EFFECT: improved method for producing drink.

10 cl, 2 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 method 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 of 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 citric acid, flavoring, and pre-prepared sugar syrup from sugar and / or an aqueous solution of sweetener, dye, opacifier, sodium benzoate, water-alcohol solution and water, carefully stirring, saturated carbon dioxide and bottling (Russian Patent 2154100, cl. C 12 G 3/06, 2000).

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

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 Paraffin, dye, and ethyl rectified ethyl alcohol are used, respectively, the food additive flavoring “Orange” and “Passion fruit”, dye sun-set and rectified ethyl alcohol “Lux”, separately prepared are 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. pre-mixed with concentrated or alcoholized orange juice in an amount of 10-30 kg based on concentrated juice and juice base No. 604006 “Esarom” (Austria) in an amount of 19-22 kg per 1000 dm ³ , mixed, kept for 1-3 days and the clarified part is decanted, before preparing a smaller part of the aqueous-alcoholic solution, the mineral complex “GS” is added to the water in an amount of 0.05-0.3 kg per 1000 dm ³ , and after its preparation, a solution of sodium acetate is added to it with continuous stirring and carefully stirring juices, during blending, sugar syrup and / or an aqueous solution of sweetener with washing water obtained during their preparation, the food additive-flavoring “Orange” and “Passion fruit” in an amount of 0.1-0.3 kg per 1000 dm ³ , sun-dyeing dye in the form of a 10% solution in the amount of 0.0008-0.003 kg per 1000 dm ³ , opacifier in the amount of 0.1-0.3 kg per 1000 dm ³ , decantate, water-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 70-80 g / DM ³ .

As a flavoring use the food additive flavoring "Orange" 1100009126 "Silesia Gerhard Hanke GmbH" (Germany) and "Passion fruit" No. 100.056 "Esarom Essenzenfabrik GmbH" (Austria).

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 whole amount of concentrated or alcoholized orange juice, juice base No. 604006 “Esarom” (Austria) is mixed with 80% water-alcohol solution, mixed thoroughly and kept in a tank equipped with a decanter for 1-3 days, the clarified part is decanted and, in if necessary, decantate is separated at 5000-8200 min ^-1 for 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 washing water obtained during their preparation, the food additive flavoring “Orange” and “Passion fruit”, a dye in the form of a 10% solution, opacifier, decantate, water -alcohol solution in the calculation 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.

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 70-80 g / DM ³ .

As a flavor, use the food flavoring additive “Orange” 1100009126 “Silesia Gerhard Hanke GmbH” (Germany) and “Passion fruit” No. 100.056 “Esarom Essenzenfabrik GmbH” (Austria) 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 70-80

concentrated orange juice 10-30

juice base No. 604006 “Esarom” (Austria) 19-22

flavoring food supplement

“Orange” 1100009126 “Silesia Gerhard Hanke

GmbH ”(Germany) 0.1-0.3

Passion Fruit Flavor Food Additive ”

No. 100.056 “Esarom Essenzenfabrik GmbH” (Austria) 0.1-0.3

sun-dyed dye 0,0008-0,003

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 water-alcohol 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 entire amount of orange juice, juice base No. 604006 “Esarom” (Austria) 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 water obtained during its preparation, the food additive flavoring “Orange” and “Passion fruit”, a dye in the form of a 10% solution, opacifier, decantate, water-alcohol solution to obtain 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 70

concentrated orange juice 10

juice base No. 604006 “Esarom” (Austria) 19

flavoring additive “Orange” 0.1

Passion fruit flavoring additive 0.1

sunspot dye 0,0008

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 85% vol. by mixing the calculated amount of rectified ethyl alcohol "Lux" and water. The whole amount of concentrated orange juice, juice base No. 604006 “Esarom” (Austria) is mixed with 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 a sweetener with the washings obtained during their preparation, the food additive flavoring “Orange” and “Passion fruit”, dye, opacifier, decantate, and an aqueous-alcoholic solution are added to the blender vat with stirring based on the calculation of 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 80 g / DM ³ .

As a flavor, use the food additive flavoring “Orange” 1100009126 “Silesia Gerhard Hanke GmbH” (Germany), “Passion fruit” No. 100.056 “Esarom Essenzenfabrik GmbH” (Austria).

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 80

concentrated orange juice 30

juice base No. 604.006 “Esarom” (Austria) 22

flavoring food supplement

“Orange” 1100009126 “Silesia Gerhard

Hanke GmbH ”(Germany) 0.3

Passion Fruit Flavor Food Additive ”

No. 100.056 “Esarom Essenzenfabrik GmbH”

(Austria) 0.3

sun dye 0.003

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 tinned food, respectively, the orange and passion fruit flavors are used, sun-sunset dye and rectified ethyl alcohol “Lux”, and an aqueous-alcoholic solution (sorting) is separately prepared in the amount of 80 and 20% of the total content, most of which mass fraction of ethyl alcohol 60-85 vol.% pre-mixed with concentrated or alcoholized orange juice in the amount of 10-30 kg based on concentrated juice and juice base No. 604006 "Esarom" (Austria) in the amount of 19-22 kg per 1000 dm ³ , altern Shiva, kept for 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 to it is added with continuous stirring a solution of sodium acetic acid and mixed thoroughly; during blending, sugar syrup and / or an aqueous solution of sweetener with washing water obtained during their preparation, the food supplement flavoring Orange and Maracu are successively added to the blending vat yya "in an amount of 0.1-0.3 kg per 1000 dm ³ , sun-sunset dye in the form of a 10% solution in an amount of 0.0008-0.003 kg per 1000 dm ³ , opacifier in an amount of 0.1-0 , 3 kg per 1000 dm ³ , decantate, water-alcohol 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 sweetly-prim 100, or sweetly-200, or sweetly-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 70-80 g / dm ³ . 10. The method according to any one of claims 1 to 9, characterized in that the flavoring is used food additive flavoring "Orange" 1100009126 "Silesia Gerhard Hanke GmbH", (Germany) and "Passion fruit" No. 100.056 "Esarom Essenzenfabrik GmbH", Austria.