RU2276187C2 - Method for producing vodka "russky brilliant osobaya premium" - Google Patents

Abstract

FIELD: liqueur and vodka industry.

SUBSTANCE: method involves preparing an aqueous-alcoholic solution (mixture) from rectified ethyl alcohol "Luks" and purified drinking water to provides the strength value 40% in ready vodka. Prepared mixture is stirred thoroughly and after control of its strength is pumped into the supply tank following its feeding in carbon-cleaning battery. After filtration in carbon-cleaning battery vodka is fed into finishing tank. Then method involves the separating preparing aroma alcohols in the following stages: rye dry breads taken in the amount 5.8-6.2 kg, dry breads prepared from "Borodinsky" bread taken in the amount 2.8-3.2 kg, and coriander taken in the amount 0.1-0.3 kg are poured with an aqueous-alcoholic liquid (mixture) with the strength value 50% in the ratio dry breads : liquid = 1:10, and coriander : liquid = 1:20 followed by distillation. Then method involves preparing rye infusion of the 1-st blend by pouring rye grains taken in the amount 0.4-0.6 kg with an aqueous-alcoholic fluid with the strength 50% in the ratio = 1:10, infusing for 5 days at periodic stirring, pouring off the infusion and filtration of infusion. Aroma alcohols and infusion are added into finishing tank at stirring. Granulated refined sugar as sugar syrup in the concentration 65.8% or as an aqueous solution is added into the sorting or finishing tank. After addition of components the tank content is stirred thoroughly and the strength value is corrected. After control filtration the ready vodka is fed to bottling. The method involves the following consumption of components, as l per 1000 dal of ready product: sugar syrup in the concentration 65.8%, 17.0-18.0; rye dry breads aroma alcohol, 29.0-31.0; dry breads prepared from "Borodinsky" bread aroma alcohol, 14.0-16.0; coriander aroma alcohol, 1.0-3.0; rye infusion, 3.0-5.0, and rectified ethyl alcohol "Luks" and purified drinking water, the balance, to provide the strength value 40%. The proposed method provides enhancing organoleptic indices of vodka by 0.03 score. This vodka shows mild taste, barely detected watermelon after tasting, specific vodka aroma and barely detected port wine tint. The tasting score is 9.76.

EFFECT: improved producing method of vodka.

3 ex

Description

The invention relates to the distillery industry. A known method of producing vodka, providing for the preparation of sorted rectified ethyl alcohol of higher purity and drinking corrected water, mixing it, purifying it on a coal-cleaning battery, feeding it to a liqueur vat, obtaining the first discharge of rye by pouring them with a water-alcohol liquid fortress, infusing it and plum infusion, dissolution of sodium bicarbonate, adding acetic acid to the solution, introducing the infusion and sodium acetic acid into the liqueur vat, introducing sugar syrup into vodka or sorting And stirring the contents dovodnogo vat by Fortress, filtration control (RF Patent 2142006, cl. C 12 G 3/06, 1999).

The disadvantage of this method is that the finished product obtained by this method, according to organoleptic characteristics, does not apply to special vodkas.

There is a known method of producing special vodka, involving the preparation of sorting of rectified ethyl alcohol "Lux" and drinking corrected water, thoroughly mixing the sorting, passing through a coal-cleaning battery, supplying vodka to a liqueur vat, preparing aromatic alcohol for crackers from Borodinsky bread, adding aromatic alcohol and pre-dissolved honey in a liqueur bowl, the introduction of refined sugar in the form of sugar syrup 65.8% or an aqueous solution into the sorting or liquefied tea m, thoroughly mixing vodka after making the ingredients, checking the strength and control filtering (RF patent 2195485, CL 12 G 3/06, 2002).

The disadvantage of this method is the use of non-traditional for bread vodka raw materials.

The closest analogue is the method for the production of special vodka, which involves preparing a sorting of rectified ethyl alcohol “Extra” and drinking corrected water, thoroughly mixing the sorting, passing through a carbon-cleaning battery, supplying vodka to a clean-up vat, dissolving sodium bicarbonate in softened water, adding to him while stirring succinic acid, dissolving it, filtering the solution and adding it to the finishing vat, preparing the aromatic alcohol of rye crackers and coriander, introduced the addition of aromatic alcohols and granulated sugar in the form of sugar syrup of a 65.8% or aqueous solution into sorting or a finishing vat, thoroughly mixing vodka after adding the ingredients, checking the strength and control filtering (RF patent 2160772, class C 12 G 3 / 06, 2000).

The disadvantage of this method is that vodka does not have sufficiently low organoleptic characteristics.

The technical result of the proposed method is to increase the organoleptic characteristics of the finished product.

The technical result is achieved by the fact that a method of producing special vodka, which involves preparing a sorting of rectified ethyl alcohol “Lux” and drinking corrected water, thoroughly mixing the sorting, passing through a coal-cleaning battery, supplying vodka to a liqueur vat, preparing aromatic alcohol of rye crackers and coriander , the introduction of aromatic alcohols and granulated sugar in the form of sugar syrup of a 65.8% or aqueous solution into the sorting or finishing vat, thorough mixing After adding the ingredients, checking the strength and checking filtering, provides for rectified ethyl alcohol to use rectified ethyl alcohol "Lux", to additionally prepare the infusion of the first rye drain by pouring 0.4-0.6 kg of rye grain with an aqueous-alcoholic liquid with a strength of 50 % in a ratio of 1:10, infusion for 5 days with occasional stirring and draining the infusion, filter and add to the finishing vat, and also prepare aromatic alcohol from 2.8-3.2 kg of crackers from Borodinsky bread by way of hall willow them with an aqueous-alcoholic liquid with a strength of 50% in a ratio of 1:10 and distillation, followed by adding it to a finishing vat, preparing aromatic alcohol of rye crackers from 5.8-6.2 kg of crackers, and use the ingredients at the following contents in l per 1000 gave the finished product:

65.8% sugar syrup 17.0-18.0 rye crackers 29.0-31.0 flavored alcohol bread crumbs Borodinsky 14.0-16.0 flavored coriander alcohol 1.0-3.0 rye infusion 3.0-5.0 rectified ethyl alcohol "Lux" and drinking corrected water the rest is up to 40%

The proposed method for the production of vodka "RUSSIAN DIAMOND SPECIAL (RUSSIAN DIAMOND SPECIAL)" is as follows.

For the preparation of vodka used:

rectified ethyl alcohol "Lux" according to GOST R 51652-2000;

drinking water according to GOST R 51232-98 and SanPiN 2.1.4.1074-01 with a hardness of up to 1 mol / m ³ for natural water and up to 0.20 mol / m ³ for corrected water;

refined sugar in accordance with GOST 22-94;

seed coriander (fruits) according to GOST 29055-91 or GOST 17081-97;

rye (grain) according to GOST 16990-88;

army rye crackers according to GOST 686-83 or rye bread crackers according to GOST 2077-84;

crackers from Borodinsky bread in accordance with GOST 28807-90;

crushed active charcoal grade BAU-A according to GOST 6217-74.

From rectified ethyl alcohol "Lux" and corrected drinking water, an aqueous-alcoholic solution (sorting) is prepared based on the preparation of finished vodka with a strength of 40%.

The resulting sorting is thoroughly mixed and, after adjusting its strength, is pumped to a pressure tank, from where it is sent to a coal-cleaning battery. The filtering speed of sorting through a coal bed is up to 40 dal / h for fresh coal and up to 30 dal / h for regenerated.

Filtered on a coal-cleaning battery, vodka is sent to a clean-up vat.

Aromatic alcohols are prepared separately, for which rye crackers in an amount of 5.8-6.2 kg, Borodinsky breadcrumbs in an amount of 2.8-3.2 kg and coriander in an amount of 0.1-0.3 kg are poured water -alcoholic liquid with a strength of 50% in the ratio of crackers: liquid 1:10, and coriander: liquid - 1:20 and distilled.

An infusion of the first discharge from rye is prepared by pouring 0.4-0.6 kg of rye grain with an aqueous-alcoholic liquid of 50% strength in a ratio of 1:10, infusion for 5 days with periodic stirring and plum infusion, the infusion is filtered.

Aromatic alcohols and tincture are added with stirring to a finishing vat.

Sugar refined in the form of sugar syrup with a concentration of 65.8% or in the form of an aqueous solution is introduced into a sorting or finishing vat.

The contents of the vat are thoroughly mixed after the ingredients are added and the strength is checked. When deviating from the standard, vodka is adjusted in the same vats by adding alcohol or water, followed by stirring and checking the strength.

After control filtration, the finished vodka is sent for bottling.

The consumption of ingredients in liters per 1000 gave the finished product as follows:

65.8% sugar syrup 17.0-18.0 rye crackers 29.0-31.0 flavored alcohol bread crumbs Borodinsky 14.0-16.0 flavored coriander alcohol 1.0-3.0 rye infusion 3.0-5.0 rectified ethyl alcohol "Lux" and corrected drinking water rest until   fortress 40%

Example 1

From rectified ethyl alcohol "Lux" and corrected drinking water, an aqueous-alcoholic solution (sorting) is prepared based on the preparation of finished vodka with a strength of 40%. The resulting sorting is thoroughly mixed and, after adjusting its strength, is pumped to a pressure tank, from where it is sent to a coal-cleaning battery. The filtering speed of sorting through a layer of coal is up to 40 dal / h for fresh coal.

Filtered on a coal-cleaning battery, vodka is sent to a clean-up vat.

Aromatic alcohols are prepared separately, for which rye crackers in an amount of 5.8 kg, crackers from Borodinsky bread in an amount of 2.8 kg and coriander in an amount of 0.1 kg are poured with an aqueous-alcoholic liquid with a strength of 50% in a ratio of crackers: liquid 1 : 10, and coriander: liquid 1:20 and distilled.

An infusion of the first discharge from rye is prepared by pouring 0.4 kg of rye grain with an aqueous-alcoholic liquid of 50% strength in a ratio of 1:10, infusion for 5 days with periodic stirring and plum infusion, the infusion is filtered. Aromatic alcohols and tincture are added with stirring to a finishing vat.

Refined sugar in the form of sugar syrup with a concentration of 65.8% is added to the sorting vat.

The contents of the vat are thoroughly mixed after the ingredients are added and the strength is checked. When deviating from the standard, vodka is adjusted in the same vats by adding alcohol or water, followed by stirring and checking the strength.

After control filtration, the finished vodka is sent for bottling.

The consumption of ingredients in liters per 1000 gave the finished product as follows:

65.8% sugar syrup 17.0 rye crackers 29.0 flavored alcohol bread crumbs Borodinsky 14.0 flavored coriander alcohol 1,0 rye infusion 3.0 rectified ethyl alcohol "Lux" and corrected drinking water rest until   fortress 40%

Example 2

From rectified ethyl alcohol "Lux" and drinking corrected water, sorting is prepared based on the receipt of finished vodka with a strength of 40%.

The resulting sorting is thoroughly mixed and, after adjusting its strength, is pumped to a pressure tank, from where it is sent to a coal-cleaning battery. The filtering speed of sorting through a layer of coal is up to 40 dal / h for fresh coal.

Filtered on a coal-cleaning battery, vodka is sent to a clean-up vat.

Aromatic alcohols are prepared separately, for which rye crackers in an amount of 6.0 kg, crackers from Borodinsky bread in an amount of 3.0 kg and coriander in an amount of 0.2 kg are poured with an aqueous-alcoholic liquid with a strength of 50% in a ratio of crackers: liquid 1 : 10, and coriander: liquid 1:20 and distilled.

An infusion of the first discharge from rye is prepared by pouring 0.6 kg of rye grain with an aqueous-alcoholic liquid with a strength of 50% in a ratio of 1:10, infusion for 5 days with periodic stirring and plum infusion, the infusion is filtered. Aromatic alcohols and tincture are added with stirring to a finishing vat.

Sugar refined in the form of sugar syrup with a concentration of 65.8% is added to the finishing vat.

The contents of the vat are thoroughly mixed after the ingredients are added and the strength is checked. When deviating from the standard, vodka is adjusted in the same vats by adding alcohol or water, followed by stirring and checking the strength.

After control filtration, the finished vodka is sent for bottling.

The consumption of ingredients in liters per 1000 gave the finished product as follows:

65.8% sugar syrup 17,2 rye crackers 30,0 flavored alcohol bread crumbs Borodinsky 15.0 flavored coriander alcohol 2.0 rye infusion 4.0 rectified ethyl alcohol "Lux" and corrected drinking water rest until   fortress 40%

Example 3

From rectified ethyl alcohol "Lux" and corrected drinking water, an aqueous-alcoholic solution is prepared based on the preparation of finished vodka with a strength of 40%.

The resulting sorting is thoroughly mixed and, after adjusting its strength, is pumped to a pressure tank, from where it is sent to a coal-cleaning battery. The filtering speed of sorting through a layer of coal - up to 30 dal / h - for regenerated.

Filtered on a coal-cleaning battery, vodka is sent to a clean-up vat.

Aromatic alcohols are prepared separately, for which rye crackers in an amount of 5.8-6.2 kg, crackers from Borodinsky bread in an amount of 3.2 kg and coriander in an amount of 0.1-0.3 kg are poured with a water-alcohol liquid of strength 50% in the ratio of crackers: liquid 1:10, and coriander: liquid 1:20 and distilled.

An infusion of the first discharge from rye is prepared by pouring 0.4-0.6 kg of rye grain with an aqueous-alcoholic liquid of 50% strength in a ratio of 1:10, infusion for 5 days with periodic stirring and plum infusion, the infusion is filtered. Aromatic alcohols and tincture are added with stirring to a finishing vat.

Refined sugar in the form of an aqueous solution is added to the sorting vat.

The contents of the vat are thoroughly mixed after the ingredients are added and the strength is checked. When deviating from the standard, vodka is adjusted in the same vats by adding alcohol or water, followed by stirring and checking the strength.

After control filtration, the finished vodka is sent for bottling.

The consumption of ingredients in liters per 1000 gave the finished product as follows:

65.8% sugar syrup 18.0 rye crackers 31,0 flavored alcohol bread crumbs Borodinsky 16,0 flavored coriander alcohol 3.0 rye infusion 5,0 rectified ethyl alcohol "Lux" and corrected drinking water rest until   fortress 40%

The proposed method provides an increase in the organoleptic characteristics of vodka by 0.03 points only of the claimed combination of features provided by the proposed method and reflected in the above examples.

Vodka "RUSSIAN DIAMOND SPECIAL" has the following indicators.

Physicochemical:

fortress,% 40,0 alkalinity - the volume of hydrochloric acid concentration s (HCL) = 0.12 mol / dm ³ spent on titration 100 cm ³ vodka, cm ³ , no more 2.0 mass concentration of acetic aldehyde in 1 DM ³ anhydrous alcohol, mg, no more 4.0 mass concentration of fusel oil (1-propanol, 2-propanol, isobutyl alcohol, 1-butanol, isoamyl alcohol) in 1 dm ³ anhydrous alcohol, mg, no more 6.0 mass concentration of esters in 1 DM ³ anhydrous alcohol, mg, no more 10.0 volume fraction of methyl alcohol in terms of anhydrous alcohol,%, no more 0.02

Organoleptic:

appearance - a transparent liquid without impurities and sediment

taste - soft, inherent to vodka, barely perceptible aftertaste of watermelon

color - colorless

the aroma is characteristic, vodka, with a subtle shade of port.

The average score for vodka is 9.76 points.

Claims (1)

Method for the production of vodka, involving the preparation of sorted rectified ethyl alcohol "Lux" and drinking corrected water, thoroughly mixing the sorting, passing through a coal-cleaning battery, supplying vodka to a liqueur vat, preparing aromatic alcohol of rye crackers and coriander, adding aromatic alcohols to the liqueur vat and granulated sugar in the form of a sugar syrup of a 65.8% or aqueous solution in sorting or litter vat, thoroughly mixing vodka after making the ingredients, verification of the fortress and control filtration, characterized in that rectified ethyl alcohol "Lux" is used as rectified ethyl alcohol, an infusion of the first rye drain is additionally prepared by pouring 0.4-0.6 kg of rye grain with an aqueous-alcoholic liquid of 50% strength in the ratio of 1:10, infusion for 5 days with periodic stirring and draining the infusion, filter and make the infusion in a lauter vat, additionally prepare aromatic alcohol from 2.8-3.2 kg of crackers from Borodinsky bread by pouring them with water-alcohol liquid with a strength of 50% in a ratio of 1:10 and distillation, followed by adding it to a finishing vat, and the preparation of aromatic alcohol of rye crackers is carried out from 5.8-6.2 kg of crackers, while the ingredients are used at the following content in l per 1000 gave ready product: 65.8% sugar syrup 17.0-18.0 Fragrant alcohol of rye crackers 29.0-31.0 Fragrant rusks alcohol from bread "Borodinsky" 14.0-16.0 Fragrant Coriander Alcohol 1.0-3.0 Rye infusion 3.0-5.0 Rectified ethyl alcohol "Lux" and drinking water corrected Rest to   fortress 40%