RU2609659C1 - Method for production of distillate from black currants - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to winemaking industry. Fresh black currants are frozen at a temperature of minus 16 °C – minus 18 °C and kept at this temperature for 3 to 5 days. Thawed raw materials are crushed, obtained pulp is diluted with treated water to content of titrated acids of 8–12 g/dm^3. Reactivated dry yeast is added to prepared pulp Saccharomyces cerevisiae in an amount of 0.25–0.30 g per 1 kg of raw material and fermented under anaerobic conditions at temperature 23–25 °C to achieve volume fraction of ethyl alcohol 1.5–2.5 %. Fermented pulp is fortified with rectified ethyl alcohol from food raw material to alcohol content of 14–16 vol% and single fractionated distillation is carried out to obtain a distillate.

EFFECT: invention allows to shorten production process and obtain a distillate with low methanol content and maximum retained aromatic system of initial raw materials.

1 cl, 1 tbl, 3 ex

Description

The invention relates to the wine industry, and in particular to methods for producing fruit (fruit) distillates.

A known method of producing plum distillate, which includes crushing plums, pitting, heat treatment of pulp at a temperature of 70-80 ° C, holding at this temperature, cooling, processing pectolytic enzyme preparation, fermentation of the treated pulp on a pure wine yeast culture to stop fermentation, followed by distillation fermented pulp (Patent RU 2384611, publ. 20.03.2010).

The disadvantages of the method are heating and processing the pulp with a pectolytic enzyme preparation, leading to the appearance of boiled tones in the aroma of the distillate and an increase in the concentration of methanol due to the deep destruction of the pectin substances of the fruit raw materials.

Closest to the present invention relates to a method for producing cherry distillate, which includes crushing cherry fruits, separating seeds, fermenting the resulting pulp under anaerobic conditions using a pure culture of wine yeast, fractional distillation of the fermented pulp in a single-shot copper apparatus with the addition of cherry stones in an amount of 0.5 -1.5% by weight of the pulp, and use both fresh and frozen fruit raw materials (Patent RU 2487928, publ. 20.07.2013).

The disadvantage of this method is the significant duration of the production process.

The technical result of the invention is to obtain fruit (fruit) distillate in a shorter time - with the maximum preserved aromatic complex of the feedstock.

The technical result of the invention is achieved by the fact that in the method of producing distillate from blackcurrant, freezing of fresh raw materials is provided at a temperature of minus 16 ° C - minus 18 ° C, followed by exposure at this temperature from 3 to 5 days, grinding the thawed raw materials, dilution softened water obtained pulp to a content of titratable acids 8-12 g / dm ^3, the introduction into the prepared pulp reactivated dry yeast Saccharomyces cerevisiae rate of 0.25-0.3 g per 1 kg of raw material, podbrazhivanie under anaerobic conditions at a temperature of 23-25 C until the volume fraction of ethyl alcohol 1.5-2.5% fortification podbrozhennoy pulp rectified ethyl alcohol of food raw materials up to the strength of 14-16 vol.%, A single fractional distillation to yield distillate blackcurrant.

Preliminary freezing of fresh fruits of blackcurrant, dressing the pulp and its alcoholization with rectified ethyl alcohol from food raw materials allows the distillate to be enriched with valuable aroma-forming components while reducing methanol concentration compared to raw materials treated with heat or an enzyme preparation. Carrying out the dressing of pulp at a temperature of 23-25 ° C allows you to increase the biomass of yeast, reduce the duration of the process and complement the aromatic complex of the feedstock, which positively affects the quality of the obtained distillate (table 1).

The method is as follows.

Fresh blackcurrant fruits are taken in terms of quality and quantity, washed, the remaining water is removed and frozen in the freezer at a temperature of minus 16 ° C - minus 18 ° C, followed by exposure at this temperature for 3-5 days. At the same time, ice crystals are formed in the fruits, causing mechanical damage to the cell walls, which increases the yield of the wort and ensures further more complete extraction of the aroma-forming components of the feedstock without leading to deep hydrolysis of pectin substances. Before dressing, the fruits are thawed at room temperature and ground on a roller mill. The resulting pulp is sent to a fermentation tank equipped with a stirrer and a “jacket” to maintain a temperature of 23-25 ° C. After loading the pulp of black currant into the fermentation tank with the mixer turned on, softened water is supplied in a volume that ensures a decrease in titratable acidity in the feed to 8-12 g / dm ³ . Saccharomyces cerevisiae reactivated dry yeast is added to the diluted pulp at the rate of 0.25-0.3 g per 1 kg of raw material and fermentation is carried out under anaerobic conditions until the volume fraction of ethyl alcohol in the fermenting pulp reaches 1.5-2.5%, the fermented pulp is alcoholized rectified ethyl alcohol from food raw materials to a strength of 14-16% vol. and sent to a single fractionated distillation to obtain a distillate.

Example 1

Fresh blackcurrant fruits are taken in terms of quality and quantity, washed, the remaining water is removed and frozen in the freezer at a temperature of minus 16 ° C, followed by exposure at this temperature for 5 days. Then the raw materials are removed from the freezer, thawed at room temperature and crushed on a roller mill. The resulting pulp is sent to a fermentation tank equipped with a stirrer and a “jacket” to maintain the required temperature. After loading the pulp of black currant into the fermentation tank with the stirrer turned on, softened water is supplied in a volume that ensures a reduction in titratable acidity in the feed to 8 g / dm ³ . Reactivated dry yeast Saccharomyces cerevisiae is added to the diluted pulp at a rate of 0.25 g per 1 kg of raw material and fermentation is carried out under anaerobic conditions at a temperature of 23 ° C until a volume fraction of ethyl alcohol in the fermenting pulp reaches 1.5%, the fermented pulp is alcoholized with rectified ethyl alcohol from food raw materials to a strength of 14% vol. and sent to a single fractionated distillation to obtain a distillate.

Example 2

Fresh blackcurrant fruits are taken in terms of quality and quantity, washed, the remaining water is removed and frozen in the freezer at a temperature of minus 17 ° C, followed by exposure at this temperature for 4 days. Then the raw materials are removed from the freezer, thawed at room temperature and crushed on a roller mill. The resulting pulp is sent to a fermentation tank equipped with a stirrer and a “jacket” to maintain the required temperature. After loading the pulp of black currant into the fermentation tank with the mixer turned on, softened water is supplied in a volume that ensures a decrease in titratable acidity in the feed to 10 g / dm ³ . Reactivated dry yeast Saccharomyces cerevisiae is added to the diluted pulp at a rate of 0.25 g per 1 kg of raw material and fermentation is carried out under anaerobic conditions at a temperature of 25 ° C until a volume fraction of ethyl alcohol in the fermenting pulp reaches 2.5%, the fermented pulp is alcoholized with rectified ethyl alcohol from food raw materials to a strength of 15% vol. and sent to a single fractionated distillation to obtain a distillate.

Example 3

Fresh blackcurrant fruits are taken in terms of quality and quantity, washed, the remaining water is removed and frozen in a freezer at a temperature of minus 18 ° C, followed by exposure at this temperature for 3 days. Then the raw materials are removed from the freezer, thawed at room temperature and crushed on a roller mill. The resulting pulp is sent to a fermentation tank equipped with a stirrer and a “jacket” to maintain the required temperature. After loading the pulp of black currant into the fermentation tank with the mixer turned on, softened water is supplied in a volume that ensures a decrease in titratable acidity in the feed to 12 g / dm ³ . Reactivated dry yeast Saccharomyces cerevisiae is added to the diluted pulp at the rate of 0.30 g per 1 kg of raw material and fermentation is carried out under anaerobic conditions at a temperature of 24 ° C until a volume fraction of ethyl alcohol in the fermenting pulp reaches 2.0%, the fermented pulp is alcoholized with rectified ethyl alcohol from food raw materials to a fortress of 16% vol. and sent to a single fractionated distillation to obtain a distillate.

The duration of the process from the beginning of the processing of raw materials to the output of the distillate, compared with the prototype, is significantly reduced, while in the resulting distillate the mass concentration of methanol and volatile acids decreases (Table 1).

According to the results of the tasting, blackcurrant distillates obtained by the proposed method were distinguished by the aroma characteristic of the feedstock and a mild taste with a pleasant aftertaste.

Thus, the proposed method allows to obtain high-quality distillate from black currant, enriched with valuable volatile components in a shorter production cycle.

Claims (1)

A method for the production of blackcurrant distillate, which involves freezing fresh raw materials at a temperature of minus 16 ° C - minus 18 ° C, followed by exposure at this temperature from 3 to 5 days, grinding the thawed raw materials, diluting the resulting pulp with softened water to titrate acids 8-12 g / dm ³ , introduction of reactivated dry yeast Saccharomyces cerevisiae into the prepared pulp at the rate of 0.25-0.30 g per 1 kg of raw material, fermentation under anaerobic conditions at a temperature of 23-25 ° C until the volume fraction of ethyl alcohol is reached 1.5-2.5%, alcohol vanie podbrozhennoy pulp rectified ethyl alcohol of food raw materials up to the strength of 14-16 vol.%, a single fractional distillation to yield distillate blackcurrant.