RU2610413C1 - Method of producing alcoholic beverage - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: walnut partitions and tripartite bur-marigold are steeped in rectified ethyl alcohol "Extra" at ratio of 5:1: 100 respectively for 7 days while stirring for 10 minutes every twelve hours, filtered, infusion is brought to alcohol content of 18-20 vol% with melt water. Infusion is mixed with a mixture of anise herb, haw berries, thyme (tops blooming), clover, garden sage, origanum, estragon, cinnamon ground and linden blossom leaf at a ratio of 1:5:2:4:3:3:1:3:5 respectively, steeped for 7 days without access of light at a temperature of 22–24 °C and stirring every twelve hours for 10 minutes with subsequent filtration. Infusion of plant raw material is mixed with natural honey and lemon juice, maintained without access of light for 7 days at 22–24 °C and intense stirring for 20 minutes every twelve hours, decanted and dessert beverage is filtered. For production of 1,000 dal of dessert beverage, 7,650–7,750 l of infusion of plant raw material, 330–350 l of lemon juice and 2,700–2,840 kg of natural honey are used.

EFFECT: invention provides colour intensity and higher physiological value of beverage.

1 cl, 2 tbl, 3 ex

Description

The invention relates to the food industry, in particular to alcoholic dessert drinks based on extracts.

Famous liquor "Golden Valley" (RU 2001943). The essence of the invention: for the preparation of liquor using the following ingredients per 1000 gave a drink, kg: fruits of hawthorn 2.5-3.5; St. John's wort flowers and leaves pierced 1.5-2.5; flower tops of catnip 25-35; meadowsweet 05-15; curly mint leaves 25-3.5; chamomile flowers medicinal 0.3-0.7; pine needles 25-35; succession 0.1-05; leaves of sage officinalis 55-65: leaves and stems of elsgoltia 3.5-4.5; clary sage leaves and inflorescences 25-35; leaves and roots of Eleutherococcus 1.0-2.0; fresh apples 1080-1090; sugar 2895-2905; Kohler 25-35; natural honey 45-55; sage oil 0.04-0.06; water-alcohol liquid the rest.

The disadvantage of this liquor is the use of a special color to ensure color, which reduces the organoleptic and aromatic properties of the drink.

A known method of producing tincture of bitter "Strizhament" (RU 2354689). Pre-prepare the alcoholized infusion of the first and second discharge from plant materials, which is poured with water-alcohol liquid with a strength of 50% vol. in a ratio of 1: 1, insist for 6 days, separate the first drain. Re-fill with water-alcohol liquid with a strength of 40% vol. in an amount equal to the amount of the first drain, insist for 6 days, separate the second drain and combine the plums. Raw materials used in kg per 1000 gave tinctures of bitter: St. John's wort pierced - 1.8-2.2, medicinal lemon balm - 1.8-2.2, peppermint - 2.7-3.3, sweet clover - 1.8- 2.2, oregano - 0.9-1.1, yarrow - 0.45-0.55, wormwood - 0.45-0.55, angelica pharmacy - 1.8-2.2, oak shavings - 1.8-2.2, hyssop ordinary - 0.45-0.55, calendula (flowers) - 0.4-0.8, linden flowers - 0.1-0.5 and licorice root - 0.3 -0.7. Kohler is dissolved in water in a ratio of 1: 1 and the solution is divided into two equal doses, the corrected drinking water is also divided into parts. Alcoholized infusion of plant materials, rectified ethyl alcohol, part of water, one dose of tinted with cognac, alcoholized apple juice with a strength of 25% vol., A second dose of tinted and the remaining part of water to bring to a predetermined volume are successively introduced into the blending vat. The blend is stirred, maintained for at least 24 hours and filtered. Use rectified ethyl alcohol of the highest purification or "Extra". Mixing of the blend is carried out periodically after making each ingredient for 3-5 minutes, and after blending - for 15-30 minutes. The blend is filtered and the tincture is poured with the following ingredients in l per 1000 gave the finished product: an alcoholized infusion of plant materials of the first and second plums 250-260, alcoholized apple juice with a strength of 25% vol. 985-1100, cognac with a strength of 40-42% vol. 390-410, and also in kg: color 80-100, rectified ethyl alcohol and corrected drinking water - the rest is calculated on the strength of 40% vol.

The disadvantages of this composition are the low organoleptic characteristics due to the need for the introduction of color to provide the desired color, the presence of bitterness and gummy taste, due to the use of ingredients with a high content of essential oils, as well as the use of sweet clover herb, which determines the toxicity of the drink, due to the high content of coumarins. The use of grass clover medicinal is limited due to the narcotic effect.

The famous “Amber of the Caspian Sea” is known (RU 2139337). The pouring contains the following ingredients, l per 1000 gave the finished product: apricot juice I and II plum 2600-2700, apricot alcohol juice 2600-2700, apricot fermented alcohol juice obtained using the Saccharomyces cerevisiae (vini) strain VKPM Y-2217 750- 850, aromatic alcohol apricot varieties Shamil-Kala 480-520, infusion of walnut partition walls 140-160, sugar syrup 73.2% 2870-2920, water-alcohol liquid the rest.

The disadvantage of this composition is the insufficiently pronounced color of the drink, low physiological value of the component composition. The taste of the drink is represented by monoculture.

The closest is the method described in the article by Solovieva E.V. and others. "Development of technology for dessert alcoholic tinctures based on higher-purity alcohols, honey and herbs of the North Caucasus," published in the materials of the IV International Scientific and Technical Conference "New in the Technology and Technique of Functional Foods Based on Medical and Biological Views", Voronezh, VGUIT, 2014, p. 452-454.

The objective of the invention is to develop a method for the production of an alcoholic beverage from natural, non-toxic raw materials, as well as expanding the range of dessert alcoholic drinks based on extracts.

The technical result is to increase the organoleptic characteristics of the drink, its biological activity.

The technical result is achieved by the fact that the partitions of walnuts and a three-part series are insisted on rectified ethyl alcohol "Extra" with a ratio of 5: 1: 100, respectively, for 7 days with stirring 10 minutes every twelve hours, filtered, the infusion is brought with melt water to a fortress of 18- 20% vol., Add to it a mixture of common anise grass, hawthorn fruit, thyme (tops of flowering stems), meadow clover, medicinal sage, oregano, tarragon, ground cinnamon and heart-shaped linden flowers, if appropriate wearing 1: 5: 2: 4: 3: 3: 1: 3: 5 respectively, insist for 7 days without access of light at a temperature of 22-24 ° C with stirring every twelve hours for 10 minutes, followed by filtration, the infusion of plant material is mixed with honey, natural and lemon juice, kept without light for 7 days at a temperature of 22-24 ° C with vigorous stirring for 20 minutes every twelve hours, decanted and filtered dessert drink, to obtain 1000 gave which use 7650-7750 l of infusion of plant materials , 330-350 liters of lemon juice and 2700-2840 kg of honey natural.

One of the organoleptic indicators is color. Ensuring the color intensity of the golden amber color is achieved by using walnut partitions and a three-part sequence as a natural dye of alcohol tincture. Cold infusion of walnut partitions and a series of tripartite rectified ethyl alcohol “Extra” in a ratio of 5: 1: 100 for seven days with stirring every twelve hours for at least ten minutes, followed by filtration from plant materials, allows you to get an alcohol tincture with intense dark -brown color, when diluted with melt water to a strength of 18-20% vol. and adding the ingredients included in the recipe, a golden amber colored beverage is obtained. Color formation occurs due to the conversion of iodine, coratriterpenoids, steroids, alkaloids, vitamin C, tannins, quinones contained in walnut partitions, as well as flavonoids, derivatives of cinnamic acid, tannins and bitter substances with a high content of polyphenols fraction (the largest amount in the budding phase) contained in a three-part sequence. At the same time, if the mixture of walnut partitions and the tripartite sequence is infused with water-alcohol liquid, then there is no intensive transition of iodine from the walnut partitions and alcohol-soluble polyphenolic substances in the tripartite sequence, and the color is not intense, which requires additional introduction of the color scheme . It has been experimentally proved that a change in the ratio of walnut partitions and a series of tripartite negatively affects the color intensity and organoleptic characteristics of the drink as a whole. The use of only walnut partitions to obtain alcohol tincture, used as a coloring component, does not give a golden amber color after mixing all the components. The color is tan, which does not correspond to the task.

The technical result is influenced by the parameters of the production of the alcoholic beverage — the temperature of the infusion, the duration and the mixing interval. At the indicated parameters, as a result of diffusion, aromatic and flavoring substances of plant materials are transferred to the infusion of plant materials as much as possible, the mixture acquires a harmonious color, taste and aroma. The exposure time, the indicated period and the duration of mixing are optimal for the precipitation of insoluble compounds that form turbidity, for subsequent removal. Changing these parameters leads to a deterioration in taste, color and aroma.

Increasing the biological activity of the drink is achieved by using natural, lemon juice, environmentally friendly herbs, berries, roots, fruits and melt water from the Caucasus Mountains in the composition of honey. The biological activity of the drink, that is, the ability of the components to activate the activity of the basic systems of the body with the help of physiologically active substances, is manifested in the physiological value for humans when drinking a dessert alcoholic beverage.

Natural honey contains biogenic stimulants that increase the vital activity and the body's resistance to negative environmental effects, as well as vitamins, trace elements, calcium, sodium, potassium, magnesium, iron, chlorine, phosphorus, sulfur, iodine, which have a positive effect on the human body. Natural honey provides sweetness and softens the bitter taste of the finished product.

Meadow clover flowers contain pigments, beta-carotene, ascorbic acid, vitamins E and group B and other biologically active substances.

Salvia officinalis has a disinfecting and anti-inflammatory effect, due to the content of flavonoids, alkaloids, tannic and resinous substances, organic acids (oleanolic, ursolic, chlorogenic, phenolcarboxylic, etc.), vitamins P and PP, as well as a significant amount of essential oil containing pinene, cineole , thujone and other terpene compounds.

Tarragon containing ascorbic acid, ascorutin, carotene, flavonoids, β-sitosterol, phenolcarboxylic acids also has anti-inflammatory properties.

Origanum common contains up to 1.2% of essential oil, which includes aromatic alcohol, phenols, thymol, which stimulates the secretion of digestive glands, motility of the gastrointestinal tract and bile.

Thyme (the top of flowering stems) contains an active natural ether compound of carvacrol, which has antiviral and antibacterial properties.

Triterpenic acids, which are part of the fruits of hawthorn, increase blood circulation, dilate the coronary vessels and cerebral vessels.

The heart-shaped linden flowers in the composition are used as a flavoring agent due to the content of essential oils in the flowers, which include sesquiterpene aliphatic alcohol farnesole, glycoside and tiliacin.

Anethole contained in ordinary anise has an irritating effect on the bronchi, which leads to reflex excitation of respiration, by activating the ciliary epithelium, which helps to remove sputum. In addition, anise has antiseptic properties.

Cinnamon contains a large amount of vitamin K (phylloquinone), E, B6; potassium, calcium, and magnesium are distinguished among macronutrients; manganese, iron, and copper are among microelements. Cinnamon has antimicrobial properties. In the drink, cinnamon forms aroma and taste.

The use of freshly squeezed lemon juice is explained by the presence of ascorbic acid in it, which has powerful antioxidant, antimicrobial and anti-inflammatory properties, also contains minerals: sodium, potassium, copper, chlorine, fluorine, boron and molybdenum; essential oils; citric and malic acid; pectins; bioflavonoids; volatile and simple sugars. In combination with honey, it positively affects the formation of the taste of the finished drink.

It should be noted that all the ingredients in the composition of the composition not only transfer their inherent properties into the finished product, but also provide a synergistic effect, i.e. the physiological value of the totality of these components exceeds the sum of the effects of each of them individually. Biologically active substances, in particular essential oils, sugars, enzymes, acids, pectin substances contained in medicinal plants, walnut partitions, freshly squeezed lemon juice and natural honey, participate in the formation of new organoleptic properties of alcoholic dessert drink and contribute to its physiological value and biological activity.

The use of melt water in the production of dessert alcoholic beverage eliminates the water treatment process, as water hardness, due to the low salt content, is in the range of 1.0-1.2 mmol / dm ³ and helps to improve the purity and transparency of the product. In addition, melt water is able to improve metabolism, activate and strengthen the human immune system.

The method of obtaining an alcoholic beverage is as follows: the walls of the walnut are mixed with a series of tripartite in a ratio of 5: 1. The resulting mixture is poured with rectified ethyl alcohol "Extra" and infused for seven days at a temperature of 22-24 ° C, stirring every twelve hours for at least ten minutes, then filtered from plant material. The resulting alcoholized infusion of a mixture of walnut partitions and a series of tripartite is brought with melt water to a strength of 18-20% vol. and add a mixture of common anise grass, hawthorn fruit, thyme (tops of flowering stems), meadow clover, medicinal sage, oregano, tarragon, ground cinnamon, heart-shaped linden flowers at a ratio of 1: 5: 2: 4: 3: 3: 1 : 3: 5, respectively, insist for seven days without access of light at a temperature of 22-24 ° C, stirring every twelve hours for at least ten minutes, then filter from plant material. The resulting infusion of plant materials is mixed with natural honey and freshly squeezed lemon juice, kept without exposure to light for seven days at a temperature of 22-24 ° C, stirred vigorously for at least twenty minutes every twelve hours, decanted, filtered and the finished drink is poured.

Examples of specific performance.

Example 1. The method of obtaining an alcoholic beverage is carried out by the fact that the partition of walnuts 85 kg and a three-part series of 17.05 kg are insisted on rectified ethyl alcohol "Extra" 1705 l (which corresponds to a ratio of 5: 1: 100) for 7 days with stirring 10 every twelve hours, filter and get 1654 liters of alcoholized infusion (the amount of alcohol infusion is given taking into account technological losses of 3% Bachurin P.Ya., Smirnov VA Technology of alcoholic beverage production. - M.: Pishchepromizdat, 1975. - 323 from.). The alcoholic infusion is brought in melt water in an amount of 6336 l to a strength of 20% vol., An infusion of plant material is obtained 7990 l, add to it a mixture of ordinary anise herb - 79.9 kg, hawthorn fruit - 399.5 kg, thyme (tops of flowering stems) - 159.8 kg, meadow clover - 319.6 kg, medicinal sage - 239.7 kg, oregano - 239.7 kg, tarragon - 79.9 kg, ground cinnamon - 239.7 kg and linden-shaped flowers - 399 , 5 kg (which corresponds to a ratio of 1: 5: 2: 4: 3: 3: 1: 3: 5), insist for 7 days without access of light at a temperature of 22 ° C with stirring every twelve hours, 10 minutes, filter the infusion of plant materials and get 7750 l (taking into account technological losses of 3%). To obtain 1000 dal of an alcoholic drink, the infusion of plant materials of 7750 l is mixed with natural honey of 1900 l (or 2700 kg, taking into account that 1 l of honey weighs 1.42 kg) and 350 l of lemon juice, incubated without light for 7 days at a temperature of 22 ° C with vigorous stirring for 20 minutes every twelve hours, decanted and filtered.

Example 2. The method of obtaining an alcoholic beverage is carried out by the fact that the partition of walnuts 81 kg and a series of three-part 16.2 kg insist on rectified ethyl alcohol "Extra" 1618 l (which corresponds to a ratio of 5: 1: 100) for 7 days with stirring 10 every twelve hours, filter and get 1569 liters of alcoholic infusion (the amount of infusion is given taking into account technological losses of 3% Bachurin P.Ya., Smirnov VA Technology of alcoholic beverage production. - M.: Pishchepromizdat, 1975. - 323 s .). The alcoholic infusion is brought with melt water in an amount of 6385 l to a fortress of 19% vol., An infusion of plant material is obtained 7954 l, add to it a mixture of ordinary anise herb - 79.5 kg, hawthorn fruit - 397.5 kg, thyme (tops of flowering stems) - 159 kg, meadow clover - 318 kg, medicinal sage - 238.5 kg, oregano - 238.5 kg, tarragon - 79.5 kg, ground cinnamon - 238.5 kg and heart-shaped linden flowers - 397.5 kg ( which corresponds to a ratio of 1: 5: 2: 4: 3: 3: 1: 3: 5), insist for 7 days without access of light at a temperature of 23 ° C with stirring every twelve ten hours 10 minutes, filter the infusion of plant materials and get 7715 l (taking into account technological losses of 3%). To obtain 1000 dal of an alcoholic beverage, the infusion of plant materials of 7715 l is mixed with natural honey 1945 l (or 2760 kg, based on the assumption that 1 l of honey weighs 1.42 kg) and lemon juice 340 l, incubated without light for 7 days at at a temperature of 23 ° C with vigorous stirring for 20 minutes every twelve hours, decanted and filtered.

Example 3. The method of obtaining an alcoholic beverage is carried out by the fact that partitions of walnuts 76 kg and a series of three-part 15.2 kg are insisted on rectified ethyl alcohol "Extra" 1520 l (which corresponds to a ratio of 5: 1: 100) for 7 days with stirring 10 every twelve hours, filter and get 1474 liters of alcoholic infusion (the amount of alcoholic infusion is given taking into account technological losses of 3% Bachurin P.Ya., Smirnov VA Technology of alcoholic beverage production. - M.: Pishchepromizdat, 1975. - 323 from.). The alcohol infusion is brought in melt water in an amount of 6413 l to a fortress of 18% vol., An infusion of plant material is obtained 7887 l, a mixture of ordinary anise herb - 78.9 kg, hawthorn fruit - 394.5 kg, thyme (tops of flowering stems) are added to it. - 157.8 kg, meadow clover - 315.6 kg, medicinal sage - 236.7 kg, oregano - 236.7 kg, tarragon - 78.9 kg, ground cinnamon - 236.7 kg and heart-shaped linden flowers - 394 , 5 kg (which corresponds to a ratio of 1: 5: 2: 4: 3: 3: 1: 3: 5), insist for 7 days without access of light at a temperature of 24 ° C with stirring every twelve l 10 minutes, filter the infusion of plant materials and get 7650 l (taking into account technological losses of 3%). To obtain 1000 dal of an alcoholic drink, the infusion of plant materials of 7650 l is mixed with natural honey of 2020 l (or 2840 kg, based on the assumption that 1 l of honey weighs 1.4 kg) and lemon juice of 330 l, incubated without light for 7 days at at a temperature of 24 ° C with vigorous stirring for 20 minutes every twelve hours, decanted and filtered.

Physico-chemical characteristics of the alcoholic beverage are shown in table 1. Determination of the color of the drink was carried out on a photoelectric colorimeter according to GOST 52522. Organoleptic characteristics of the alcoholic beverage are shown in table 2.

The invention expands the range of alcoholic beverages from natural, non-toxic raw materials with high organoleptic characteristics and increased biological activity.

Claims (1)

A method of obtaining an alcoholic beverage, characterized in that the partitions of walnuts and a three-part series are insisted on rectified ethyl alcohol "Extra" with a ratio of 5: 1: 100, respectively, for 7 days with stirring for 10 minutes every twelve hours, filtered, the infusion is brought up with melt water to fortresses of 18-20 vol.%, add to it a mixture of common anise grass, hawthorn fruit, thyme (tops of flowering stems), meadow clover, medicinal sage, oregano, tarragon, ground cinnamon and linden flowers s heart-shaped at a ratio of 1: 5: 2: 4: 3: 3: 1: 3: 5 respectively, insist for 7 days without access of light at a temperature of 22-24 ° C with stirring every twelve hours for 10 minutes, followed by filtration, infusion plant materials are mixed with honey with natural and lemon juice, incubated without light for 7 days at a temperature of 22-24 ° C with vigorous stirring for 20 minutes every twelve hours, the dessert drink is decanted and filtered, for which 1000 gave 7650-7750 l infusion of plant materials, 330-350 l lemon th juice and 2700-2840 kg of honey.