RU2463342C1 - Vodka preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: distilled water and ethyl alcohol are separately exposed to ultrasound at 22-25 kHz during 10 minutes and mixed; the mixture is exposed to ultrasound at 15-25 kHz during 10 minutes. For this purpose one uses ultrasonic generator USG -10 with silvered waveguide ends. The mixture is cleared of impurities using activated carbon and filtered; the vodka proof is adjusted to 24%. The vodka is flavoured with ether oils or mixed with a liquid at a ratio of 1:1 - 1:10000; the liquid is represented by juice of straight-out-of-the garden vegetables, fruit, birch juice, milk prepared at least 3-4.5 hours in advance.

EFFECT: enhancement of nutritive and taste properties of the vodka, abstinence syndrome relief.

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Description

The invention relates to the food industry, namely the production of vodka for consumption.

A known method of preparing vodka by mixing ethyl alcohol and tap water, the mixture is subjected to purification and filtration, kept in a tub and carry out fortress adjustment [1].

The lack of vodka with a vodka strength of 40% is the low quality and high content of isoamyl, amyl, isobutyl alcohols, fusel oil. After using it, the head hurts, the mental and physical abilities of a person decrease, aggression occurs, orientation in time and space is lost, withdrawal symptoms appear, the most low-level desires of a person appear, a person becomes uncontrollable in his actions, aggression occurs.

The closest solution adopted for the prototype is the method of preparation of vodka [2]. Vodka contains ethyl alcohol, water and silver leaf in the form of flakes in an amount of 0.01-0.02 g / l, having a size of 1.0-3.0 and 0.1-0.3 mm with a weight ratio of flakes 8/1 and 12/1. The specified vodka is prepared by mixing water and ethyl alcohol, subjected to purification, filtration, aging in a vat, strength adjustment and silver 0.0008-0.001 mm thick is introduced and the mixture is subjected to ultrasound at a frequency of 22-25 kHz to obtain silver flakes with linear dimensions of 0, 1-0.3 mm. The known method increases the duration of soaring suspended particles of silver and gives the effect of sparkling vodka.

The disadvantage of this method is that the aesthetic quality of vodka is improved, but food quality is reduced. When vodka is consumed, silver leaf in the stomach reacts with chlorine to form silver chlorides, which negatively affect humans.

The objective of the invention is to improve the nutritional quality of vodka.

The solution to this problem is achieved by using distilled water and ethyl alcohol for mixing, which separately expose them to ultrasound at a frequency of 22-25 kHz and mix them, and then re-expose the mixture to ultrasound at a frequency of 15-25 kHz, after which they are cleaned of impurities with using activated carbon, they are filtered, the strength of vodka is adjusted to 24%, aromatized with essential oils or the resulting vodka is mixed with a liquid in a ratio of 1: 1 to 1: 10000, using juice vezhesobrannyh vegetables, fruits, birch juice, milk, prepared not later than 3-4.5 hours.

The essence of the invention is as follows.

Distilled water and ethyl alcohol are separately treated with ultrasound at a frequency of 22-25 kHz for 10 minutes, then mixed and re-exposed to ultrasound at a frequency of 22-25 kHz for 10 minutes. In this case, waveguides with silver-plated tips are used. As a result of using a silver-plated waveguide-tip, water, ethyl alcohol and their mixture are saturated with silver ions, which have a beneficial effect on human health.

The use of ultrasound to treat water and alcohol in the first stage loosens the interatomic bonds of liquids. The use of ultrasound in the reprocessing of a mixture of water and alcohol improves the interpenetration of liquids at the interatomic level.

The use of ultrasound for the treatment of alcohol and vodka promotes the decomposition of the most harmful impurities of ethyl alcohol - fusel compounds [3], isoamyl, amyl, and isobutyl alcohols.

Juices of all plants, trees, herbs, vegetables, fruits, berries and fresh animal milk retain their active properties for no more than 4.5 hours, so added substances can be used no later than 4 hours from the time of their selection, for example milk from a cow or plant juices .

As a result of studies, it was found that when a substance is mixed with vodka, the mixture is activated, which made it possible to propose a method for refining vodka products. It is recommended to adjust the strength of vodka to 24%.

Example. Fresh cucumbers were removed from the garden, juice was made from them on a juicer. The juice was filtered through filter paper. Ethanol was used for the experiments. Manufacturer - distillery. Address: Krasnoyarsk Territory, Bogotolsky District, the village of Red Plant. Distilled water and ethyl alcohol were individually treated for 10 minutes with ultrasound at a frequency of 23 kHz. Ethanol treated with ultrasound was mixed with distilled water, and the mixture was further treated for 10 minutes with 23 kHz ultrasound. An ultrasonic generator UZG-10 was used to treat vodka with ultrasound. The resulting mixture was treated with activated carbon, filtered through filter paper, the strength was adjusted to 24%, and aromatic synthetic rose oil (chemical name food grade benzaldehyde) was added to vodka. Benzaldehyde is made in the laboratory, quality checked by the Leningrad Food Aromatics Plant.

Cucumber juice was added to the produced vodka and served for tasting. At the same time, made vodka was tasted for comparison.

As a result of the tasting, it was established that the vodka prepared by the proposed method felt softer. Tasters improved mood, there was a sense of fun, joyful mood, there was no aggression, there was no desire for an immense drink of vodka. On the second day in the morning, there was no withdrawal syndrome.

The proposed refinement method improves the taste of vodka, relieves withdrawal symptoms, does not cause negative tendencies.

Information sources

1. RF patent No. 2216584. Golden vodka and the method of its preparation. IPC C12G 3/08, declared 01/03/2002, patent and authors Bragin AB, Nechitaylo PB, publ. 11/20/2003.

2. RF patent No. 2289619. Method for the production of vodka "Kolesnik Lux", IPC С12G 3/08, decl. 09/10/2005, patented and author: Kolesnik N.I., publ. 12/20/2006.

Claims (1)

A method of preparing vodka, including mixing ethyl alcohol and water, purification and filtration, characterized in that distilled water and ethyl alcohol are used for mixing, which are separately exposed to ultrasound at a frequency of 22-25 kHz and mixed, and then re-exposed to a mixture of ultrasound at a frequency 15-25 kHz, after which it is cleaned of impurities using activated carbon, filtered, the strength of vodka is adjusted to 24%, aromatized with essential oils or the resulting vodka is mixed with liquid bone in a ratio of 1: 1 to 1: 10000, which is used as the juice of freshly picked vegetables, fruits, birch juice, milk, cooked no later than 3-4.5 hours