RU2287560C1 - Vodka "region 27" - Google Patents

Abstract

FIELD: liqueur and vodka industry.

SUBSTANCE: vodka comprises an aqueous-alcoholic liquid based on rectified ethyl alcohol "Luks" and purified drinking water, complex food supplement "Vodelpan", 65.8% sugar syrup and Jerusalem artichoke infusion of the 1-st and the 2-d blend in the following content of component, l per 1000 dal of ready product: complex food supplement "Vodelpan", 5.8-6.2 kg; Jerusalem artichoke infusion of the 1-st and the 2-d blend, 4.8-5.2; 85.8% sugar syrup, 11.9-12.1, and aqueous-alcoholic liquid based on rectified ethyl alcohol "Luks" and purified drinking water, the balance, to provide the blend strength 40%. Invention provides reducing cost of vodka, its toxicity and alcohol withdrawal syndrome acute effect, enhancing biological value, improving organoleptic properties due to conferring to vodka taste tints and raisin aroma on background of mild vodka taste and aroma.

EFFECT: improved and valuable properties of vodka.

1 tbl, 3 ex

Description

The invention relates to the alcoholic beverage industry.

Known vodka "Asia" containing glycine, Jerusalem artichoke concentrate, infusion of dry wheat yeast-free bread rolls I plum, granulated sugar and water-alcohol liquid (see item, RU, No. 2174549, IPC ⁷ C 12 G 3/06).

A disadvantage of the known vodka is the increased cost of the product due to the use of a large number of ingredients.

Known alcoholic beverage containing ethyl alcohol, water and fructose in the form of a syrup obtained from Jerusalem artichoke in the following ratio of ingredients in the finished drink, wt. %: fructose syrup - 0.5-5.0; ethyl alcohol - 20.0-40.0; water is the rest.

The disadvantages of the known alcoholic beverage are slightly reduced organoleptic characteristics and biological value of the product.

Closest to the claimed one is Golden Dozen Lux vodka, which includes oat flakes I plum, glucose syrup Glucidex from RockettFraer, France, Alcosoft carbohydrate module with lysozyme - Lael, dry extract of Jerusalem artichoke Relict, water- alcohol liquid based on rectified ethyl alcohol "Lux" and corrected water - the rest (see clause RU, No. 2236450, IPC ⁷ C 12 G 3/06).

A disadvantage of the known vodka is the high cost due to the use of an expensive ingredient (glucose syrup) imported and a large total amount of ingredients for the production of vodka. In addition, organoleptic properties are slightly reduced.

The technical result of the claimed technical solution is to reduce the cost, toxicity and severity of a hangover syndrome, increase biological value, improve organoleptic properties by giving vodka taste and aroma of raisins against a soft vodka taste and aroma.

The technical result is achieved by the fact that vodka containing a sweetening ingredient, Jerusalem artichoke, a water-alcohol liquid based on rectified ethyl alcohol and corrected drinking water, additionally contains a complex food supplement “Vodelpan”, 65.8% sugar syrup as a sweetening ingredient , and Jerusalem artichoke in the form of infusion of Jerusalem artichoke I and II plums, with the following ratio of ingredients, l per 1000 gave the finished product:

Complex food supplement "Vodelpan", kg 5.8-6.2 Infusion of Jerusalem artichoke I and II plum 4.8-5.2 65.8% sugar syrup 11.9-12.1 Alcohol-based water-alcohol liquid rectified ethyl "Lux" and water drinking fixed The rest is calculated   on the strength of the blend 40%

With the introduction of the integrated food supplement “Vodelpan”, the mass transfer and assimilation of the biologically active Jerusalem artichoke complex into the water-alcohol environment is accelerated, which includes vitamins, macrocells - potassium, zinc, iron, proteins, sugars, amino acids, carbohydrates, the main of which is inulin, it breaks down in the human body to fructose, which is more useful than sucrose, which contributes to diabetes, that is, the biological value of vodka increases. This enhances the action of the constituents present in the food supplement, namely, coenzyme A, which helps the liver break down chemical by-products, such as acetic aldehyde, which helps the body get rid of the growth of yeast microorganisms and the accumulation of other toxic substances. In addition, the Jerusalem artichoke biological complex enhances the action of a group of vitamins of a food supplement that can destroy free radicals and microbial infections, that is, the toxicity of vodka is reduced, and therefore the severity of a hangover syndrome.

In addition, the combination of a food supplement with water infusion I and II of Jerusalem artichoke plum and their interaction with water-alcohol liquid esters forms a new aromatic complex in which shades of taste and aroma of raisins appear against the background of a mild vodka taste and aroma.

For the preparation of Region 27 vodka, the following raw materials are 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 / dm ³ for natural water and up to 0.20 mol / dm ³ for corrected water;

- Refined granulated sugar in accordance with GOST 22-94;

- a comprehensive food supplement "Vodelpan" according to TU 9229-005-56758878-03;

- Jerusalem artichoke according to TU 9199-013-0035-31-58-97;

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

In the production of Region 27 vodka, auxiliary materials are used that are allowed by institutions of the State Sanitary and Epidemiological Service of Russia for use in the alcoholic beverage industry.

Region 27 vodka is prepared as follows.

Prepare a water-alcohol solution (sorting) from rectified ethyl alcohol "Lux" and drinking corrected water. To get 1000 gave vodka with a strength of 40%, add a water-alcohol solution (sorting) to the lapping vat, 65.8% sugar syrup in the amount of 11.9-12.1 l, 5.8 Vodelpan complex food supplement in the amount of 5.8 -6.2 kg, dissolved in softened water at a temperature of 60-70 ° C, infusion of Jerusalem artichoke I and II plum in an amount of 4.8-5.2 liters. After making the ingredients, vodka is thoroughly mixed and the strength is checked.

Vodka has the following indicators:

Physicochemical:

Fortress,% 40,0 Alkalinity - volume of hydrochloric acid concentration s (HCl) = 0.1 mol / dm ³ consumed in 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 3.0 Mass concentration of fusel oil (1-propanol, 2-propanol, isobutyl alcohol, 1-butanol, alcohol isoamyl) in 1 dm ³ anhydrous alcohol, mg, no more 6.0 Mass concentration of esters in 1 DM ³ anhydrous alcohol, mg, no more 5,0 The volume fraction of methyl alcohol in terms of anhydrous alcohol,%, no more 0.02

Organoleptic:

Appearance clear liquid without   extraneous inclusions and   draft Color colorless Taste soft inherent vodka with   shades of raisins Scent characteristic vodka with   shades of raisins

Example 1 (best option).

For the preparation of 1000 gave Region 27 vodka in a sorting vat, water-alcohol liquid (sorting) is prepared using rectified ethyl alcohol “Lux” and water fixed on the membrane unit, while the amount of alcohol and water is selected based on a blend strength of 40% . The resulting mixture was thoroughly mixed, kept for a time sufficient for the reaction of water with alcohol and to stabilize the sorting. Then the water-alcohol liquid (sorting) is passed through a coal-cleaning battery with a filtration rate of up to 40 dal / hour for fresh coal and up to 30 dal / hour for regenerated coal.

To prepare 1000 dal of vodka, water-alcohol liquid is added (sorting), 65.8% sugar syrup in the amount of 12.0 l, 6.0 kg Vodelpan complex food additive dissolved in softened water at temperature 60-70 ° C and filtered through a fabric filter. Then, with stirring, make the infusion of Jerusalem artichoke I and II plum in the amount of 5.0 l, prepared in accordance with the table. After making the ingredients, vodka is thoroughly mixed and the strength is checked. If the strength of vodka deviates from the standard, it is corrected in the same vats by adding alcohol or water, followed by stirring and checking the strength and sent for bottling after control filtration, while vodka has the following ratio of ingredients, l / 1000 gave the finished product:

Complex food supplement "Vodelpan", kg 6.0 Infusion of Jerusalem artichoke I and II plum 5,0 65.8% sugar syrup 12.0 Alcohol-based water-alcohol liquid rectified ethyl "Lux" and water drinking fixed The rest is calculated   on the strength of the blend 40%

With this ratio of ingredients, low-toxic vodka was obtained, with a reduced severity of a hangover syndrome, with a high content of biologically active substances, improved organoleptic properties due to the appearance of a taste of raisins and raisins against the background of a soft vodka taste and aroma, that is, a technical result is achieved.

Example 2

Region 27 vodka is prepared by blending, as in Example 1, with the following ratio of ingredients, l / 1000 gave the finished product:

Complex food supplement "Vodelpan", kg 5.8 Infusion of Jerusalem artichoke I and II plum 4.8 Sugar Syrup, 65.8% 11.9 Alcohol-based water-alcohol liquid rectified ethyl "Lux" and water drinking fixed The rest is calculated   on the strength of the blend 40%

The preparation of vodka with a quantitative deviation of the ingredients below the lower limit leads to vodka with a sharp vodka taste, increased toxicity and severity of a hangover syndrome with elusive shades of taste and aroma of raisins against the background of vodka taste and aroma, that is, a technical result is not achieved.

Example 3

Region 27 vodka is prepared by blending, as in Example 1, with the following ratio of ingredients, l / 1000 gave the finished product:

Complex food supplement "Vodelpan", kg 6.2 Infusion of Jerusalem artichoke I and II plum 5.2 65.8% sugar syrup 12.1 Alcohol-based water-alcohol liquid rectified ethyl "Lux" and water drinking fixed The rest is calculated   on the strength of the blend 40%

The preparation of vodka with a quantitative deviation of the ingredients is greater than the upper limit; according to organoleptic characteristics, the drink cannot be attributed to vodka, that is, a technical result is not achieved.

Thus, examples 1-3 confirm the found optimal prescription quantities of ingredients and their quantitative ratios for the composition of the claimed vodka.

Claims (1)

Vodka containing a sweetening ingredient, Jerusalem artichoke, an aqueous-alcoholic liquid based on rectified ethyl alcohol “Lux” and corrected drinking water, characterized in that it additionally contains a complex food supplement “Vodelpan”, 65.8% sugar syrup as a sweetening ingredient , and Jerusalem artichoke in the form of infusion of Jerusalem artichoke I and II plums, with the following content of ingredients, l per 1000 gave the finished product: Complex food supplement "Vodelpan", kg 5.8-6.2 Infusion of Jerusalem artichoke I and II plum 4.8-5.2 Sugar Syrup, 65.8% 11.9-12.1 Alcohol-based water-alcohol liquid rectified ethyl "Lux" and corrected drinking water The rest is calculated on the strength of the blend 40%