RU2359020C2 - Vodka "kurskaya hlebnaya lux" - Google Patents

Abstract

FIELD: food products.

SUBSTANCE: vodka contains following ingredients according to withdrawal of components for 1000 dhal of end product: alcolised infusion of rye bread of 1 draw-off 5.0-6.0 litres, 65.9% sugar syrup 0.9-11.5 litres, complex food additive "Alcovit" 1.0-3.0 kg; rectified ethanol "Lux" and drinking rectified water - according to blending with alcoholic content 40%. Vodka has mild taste with sweetish aftertaste of smoked pear, tasting grade - 9.73.

EFFECT: high organoleptical characteristics, increased biological activity and expanded range of vodkas.

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Description

Known special vodka "Golden Wolf" (see patent for the invention of the Russian Federation No. 2215778), containing a water-alcohol liquid based on rectified ethyl alcohol "Lux" and corrected water, 65.8% sugar syrup, glycine and infusion I crunchy wheat bran. Famous vodka is characterized by the following content of ingredients per 1000 decaliters of the finished product: infusion of crispy wheat bran I plum 2.6-3.0 l, glycine 0.15-0.25 kg, sugar syrup 65.8% 17.0-17-17 , 5 l and water-alcohol liquid to a fortress of 40%.

A disadvantage of the known vodka is a rather high sugar content, which leads to a decrease in the organoleptic properties of vodka and an increase in the “hangover syndrome”.

The closest analogue is vodka (see patent for the invention of the Russian Federation 2229512, class C12G 3/06, published in 2004), containing 1000 gave the finished product: alcoholized infusion of rye bread I plum, 65.8% sugar syrup , a comprehensive food supplement - 2.0-3.0 kg, rectified ethyl alcohol "Lux" and corrected drinking water - calculated on the strength of the blend 40%.

The technical result of the claimed solution is the creation of vodka recipes with new improved organoleptic characteristics with high biological activity of the product.

The technical result is achieved by the fact that vodka containing an aqueous-alcoholic liquid based on rectified ethyl alcohol “Lux” and corrected drinking water, an alcoholized infusion of rye bread I plum, 65.8% sugar syrup and a complex food supplement, as the latter contains flavoring food supplement "Alkovit" with the following ingredients per 1000 gave the finished product:

Alcohol infusion of rye bread I plum 5.0-6.0 L 65.8% sugar syrup 9.0-11.5 L Complex food supplement "Alkovit" 1.0-3.0 kg Rectified ethyl alcohol "Lux" and drinking corrected water calculated on the strength of the blend 40%

The use of precisely these components in the recipe and in the specified ratio made it possible to obtain vodka, characterized by new high organoleptic characteristics. A carefully selected composition of natural ingredients gives vodka a mild flavor with a sweet aftertaste of dried pear.

Mitigation of the "hangover syndrome" occurs when using the tincture of alcoholized rye bread I plum and the complex flavoring food supplement "Alkovit". The alcoholized infusion of rye bread I plum contains a rich complex of biologically active substances, including B vitamins. Due to the relatively low sugar content, vodka has a lower calorie content and does not increase blood glucose. Water-alcohol liquid allows you to adsorb and stabilize the entire biologically active complex, preserving it during storage of vodka.

Vodka is characterized by a relatively low toxic effect of ethanol on the body, while ensuring an increase in the biological value of the product.

The following raw materials are used for the preparation of vodka "Kursk Bread Suite"

- 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 0.2 mol / dm ³ for corrected water;

- Alkovit complex flavor and food additive according to TU 9229-010-56758878-06;

- rye bread according to GOST 2077-84;

- refined sugar according to GOST 22-94;

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

In the production of vodka "Kursk Bread Suite" use auxiliary materials that are approved for use in the alcoholic beverage industry by the institutions of the State Sanitary and Epidemiological Service of Russia.

To prepare an alcoholized infusion, rye bread is poured with an aqueous-alcoholic liquid of 50% strength based on rectified ethyl alcohol and corrected drinking water, based on 1.0 kg of fruit - 10.0 l of an aqueous-alcoholic liquid. After insisting for 5 days, an alcoholized infusion of rye plum bread I with a strength of 47-48% (8.0 l for the indicated amount) is obtained.

EXAMPLE 1

For the preparation of 1000 gave vodka “Kursk Bread Suite” in a sorting vat, water-alcohol liquid (sorting) is prepared using rectified ethyl alcohol “Lux” and water corrected at the membrane unit, while the amount of alcohol and water is selected based on the blend strength 40 % The sorting is thoroughly mixed and maintained for a time sufficient for the reaction of water with alcohol to proceed and stabilization of the sorting. Then the sorting is passed through a coal-cleaning battery with a filtration rate of up to 40 dal / h for fresh coal and up to 30 dal / h for regenerated coal and sent to a finishing tank.

For the preparation of 1000 dal of vodka, sugar is introduced into a lapping vat in the form of a sugar syrup of a concentration of 65.8% in an amount of 9.0 L or in the form of an equivalent amount of an aqueous solution. The alcoholized infusion of rye bread I plum (5.0 l) and Alkovit, a complex flavoring food additive in the amount of 1.0 kg, dissolved in corrected water and filtered through a fabric filter, are introduced into a liqueur vat. After making the ingredients, vodka is thoroughly mixed and the strength is checked. If the strength of vodka deviates from the standard, it is adjusted in the same tanks with the addition of Lux alcohol or corrected water, followed by mixing and checking the strength. The finished vodka is filtered and sent to the bottling.

Received vodka has the following organoleptic characteristics:

Appearance - transparent liquid without impurities and sediment;

Color is colorless;

The taste is soft, with a sweet aftertaste of a dried pear;

The aroma is characteristic of vodka.

The resulting vodka has the following physico-chemical characteristics:

Fortress,% 40,0 Alkalinity, volume of HCl concentration 0.1 mol / dm ³ consumed in titration of 100 / cm ³ vodka, cm ³ no more than 2.0 Mass concentration of acetic aldehyde in 1 dm ³ anhydrous alcohol, mg no more than 3.0 Mass concentration of fusel oil in 1 dm ³ anhydrous alcohol, mg no more than 5,0 Mass concentration of complex esters in 1 dm ³ anhydrous alcohol, mg no more than 5,0 Volume fraction of methyl alcohol in terms of anhydrous alcohol,% no more than 0,02

EXAMPLE 2

For the preparation of 1000 gave vodka “Kursk Bread Suite” in a sorting vat, water-alcohol liquid (sorting) is prepared using rectified ethyl alcohol “Lux” and water corrected at the membrane unit, while the amount of alcohol and water is selected based on the blend strength 40 % The sorting is thoroughly mixed and maintained for a time sufficient for the reaction of water with alcohol to proceed and stabilization of the sorting. Then the sorting is passed through a coal-cleaning battery with a filtration rate of up to 40 dal / h for fresh coal and up to 30 dal / h for regenerated coal and sent to a finishing tank.

To prepare 1000 dal of vodka, sugar is introduced into the liqueur vat in the form of a sugar syrup of a concentration of 65.8% in an amount of 11.5 l or in the form of an equivalent amount of an aqueous solution. The alcoholized infusion of rye bread I plum (5.6 l) and Alkovit, a complex flavoring food additive in the amount of 2.0 kg, dissolved in reclaimed water and filtered through a fabric filter, are introduced into the finishing vat. 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 Lux alcohol or corrected water, followed by mixing and checking the strength. The finished vodka is filtered and sent to the bottling.

Received vodka has the following organoleptic characteristics:

Appearance - transparent liquid without impurities and sediment;

Color is colorless;

The taste is soft, with a sweet aftertaste of a dried pear;

The aroma is characteristic of vodka.

The resulting vodka has the following physico-chemical characteristics:

Fortress,% 40,0 Alkalinity, volume of HCl concentration 0.1 mol / dm ³ consumed in titration of 100 / cm ³ vodka, cm ³ no more than 2.0 Mass concentration of acetic aldehyde in 1 dm ³ anhydrous alcohol, mg no more than 3.0 Mass concentration of fusel oil in 1 dm ³ anhydrous alcohol, mg no more than 5,0 Mass concentration of complex esters in 1 dm ³ anhydrous alcohol, mg no more than 5,0 Volume fraction of methyl alcohol in terms of anhydrous alcohol,% no more than 0,02

EXAMPLE 3

For the preparation of 1000 gave vodka “Kursk Bread Suite” in a sorting vat, water-alcohol liquid (sorting) is prepared using rectified ethyl alcohol “Lux” and water corrected at the membrane unit, while the amount of alcohol and water is selected based on the blend strength 40 % The sorting is thoroughly mixed and maintained for a time sufficient for the reaction of water with alcohol to proceed and stabilization of the sorting. Then the sorting is passed through a coal-cleaning battery with a filtration rate of up to 40 dal / h for fresh coal and up to 30 dal / h for regenerated coal and sent to a finishing tank.

To prepare 1000 dal of vodka, sugar is introduced into the liqueur vat in the form of a sugar syrup of a concentration of 65.8% in an amount of 11.0 l or in the form of an equivalent amount of an aqueous solution. The alcoholized infusion of rye bread I plum (6.0 l) and Alkovit, a complex flavoring food additive in the amount of 3.0 kg, dissolved in corrected water and filtered through a fabric filter, are introduced into a liqueur vat. 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 Lux alcohol or corrected water, followed by mixing and checking the strength. The finished vodka is filtered and sent to the bottling.

Received vodka has the following organoleptic characteristics:

Appearance - transparent liquid without impurities and sediment;

Color is colorless;

The taste is soft, with a sweet aftertaste of a dried pear;

The aroma is characteristic of vodka.

The resulting vodka has the following physico-chemical characteristics:

Fortress,% 40,0 Alkalinity, volume of HCl concentration 0.1 mol / dm ³ consumed in titration of 100 / cm ³ vodka, cm ³ no more than 2.0 Mass concentration of acetic aldehyde in 1 dm ³ anhydrous alcohol, mg no more than 3.0 Mass concentration of fusel oil in 1 dm ³ anhydrous alcohol, mg no more than 5,0 Mass concentration of complex esters in 1 dm ³ anhydrous alcohol, mg no more than 5,0 Volume fraction of methyl alcohol in terms of anhydrous alcohol,% no more than 0,02

Thus, vodka of a new formulation is obtained, which has high organoleptic characteristics, the components of which provide high biological activity.

Claims (1)

Vodka containing aqueous-alcoholic liquid based on rectified ethyl alcohol “Lux” and corrected drinking water, alcoholized infusion of rye bread of the first plum, 65.8% sugar syrup and a complex food supplement, characterized in that vodka as a food additive contains complex food supplement "Alkovit" with the following content of ingredients of 1000 gave the finished product:
alcoholized infusion of rye bread 1 plum 5.0-6.0 L 65.8% sugar syrup 9.0-11.5 L complex food supplement "Alkovit" 1.0-3.0 kg rectified ethyl alcohol "Lux" and drinking corrected water calculated on the strength of the blend 40%