RU2651489C1 - Method of manufacture of raspberry distillate - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to winemaking industry. Fresh raspberry fruits are ground to a particle size of 0.5–1.0 mm, enzymatic hydrolysis of the crushed raw material with a multienzyme composition (MEC) consisting of enzyme preparations Pectofoetidine P10X and Vegazim HC, taken in the ratio 2:3, which is introduced in an amount of 0.20–0.30 cm³ for 1 kg of raw materials, for 1.0–1.5 hours at a temperature of 20–25 °C. Then raspberry mash with the addition of a water-alcohol solution with a volume fraction of ethyl alcohol 65.0–75.0 % in a 1:1 ratio is subjected to maceration for 2–3 days. After that, the pulp is diluted with softened water to a strength of 12–13 % and fractionated distillation of the prepared feedstock is carried out in a direct distillation plant to produce a distillate with a volume fraction of ethyl alcohol of 80.0 to 85.0 %.

EFFECT: method for producing raspberry distillate is proposed.

1 cl, 3 tbl, 3 ex

Description

The invention relates to the wine industry, and in particular to methods for the production of distillates from fruit (fruit) raw materials.

A known method for the production of alcoholic beverages from raspberries, providing for the maceration of fresh raspberries by double infusion of raw materials using a water-alcohol mixture, with the first infusion with a concentration of 45% vol., With the second - 30% vol. After each infusion lasting 6 days, the liquid phase is separated, the phases are combined to give raspberry fruit juice, which is used in a blend of alcoholic beverages (P. Bachurin, V. A. Smirnov, Technology of alcoholic beverage production, Moscow: Food Industry, 1975 , p. 195-207).

The disadvantages of this method is the length of the production process and the low content of aromatic components in raspberry fruit juice.

There is also known a method of producing an alcoholic beverage from raspberries, which involves crushing raspberries to a particle size of 3-5 mm, treating the crushed pulp with pectolytic enzyme preparations at a temperature of 20-25 ° C for 2-3 hours, separating the liquid phase to obtain raspberry juice, its alcoholization ethyl rectified alcohol to a strength of 25% vol. with the subsequent use of alcoholized juice in a blend of alcoholic beverage (Bachurin P.Ya., Smirnov V.A. Technology of alcoholic beverage production, M .: Food Industry, 1975, p. 170-194).

The disadvantages of this method is the low yield of alcoholized raspberry juice due to incomplete separation of the liquid phase and losses during clarification of the alcoholized juice, as well as a reduced yield of aromatic components due to insufficient grinding of the feedstock.

The closest technical solution to the claimed method is a method for producing an alcoholic beverage, comprising macerating partially fermented or unfermented fruits or berries with the possible addition of a maximum of 20 liters of agricultural ethyl alcohol or eau-de-vie and / or distillate obtained from the same fruit or berries, per 100 kg of fruit or berries, followed by distillation to less than 86.0% vol. (Technical regulation of the production and turnover of wine products and alcoholic beverages. European Union Regulations / Edited by L. A. Oganesyants, A. L. Panasyuk - M .: Industrial and Consulting Group "Development", 2009, p. 150).

The disadvantage of this method is the insufficiently high yield of raspberry distillate in anhydrous alcohol and weakly pronounced tones of the feedstock in its aroma and taste.

The technical result of the invention is a high yield of raspberry distillate in anhydrous alcohol by reducing losses and volume of the head and tail fractions, improved quality characteristics of the finished product due to the high degree of transition of the aromatic components of the raw material during its optimal grinding for deep enzymatic hydrolysis by the multi-enzyme composition and by reducing the intensity of oxidative processes during maceration.

The technical result of the invention is achieved by the fact that the method of producing raspberry distillate involves crushing fresh raspberry fruit to a particle size of 0.5-1.0 mm, enzymatic hydrolysis of crushed raw materials with a multi-enzyme composition (MEK), consisting of enzyme preparations Pectofoetidin P10X (Ageeva N. M. et al. The use of enzyme preparations in winemaking to increase the yield of wort / Izvestia VUZov. Food Technology, 1995, No. 5-6, pp. 34-35; Stepanova EV, et al. Comparison of the Effectiveness of the Use of Enzyme Preparations polygalacturonase and β-glucosidase action for stabilization of fruit wine material from cherry plum / Applied Biochemistry and Microbiology, 2006, Volume 42, No. 6, pp. 692-699) and Vegazim HC (RF Patent No. 2444915, publ. March 20, 2012, Bull. No. 8), taken in a 2: 3 ratio, which is added in an amount of 0.20-0.30 cm ³ per 1 kg of raw material, for 1.0-1.5 hours at a temperature of 20-25 ° C, maceration of hydrolyzed raspberry pulp with the addition of a water-alcohol solution with a volume fraction of ethyl alcohol of 65.0-75.0% in a ratio of 1: 1 for 2-3 days, dilution of the macerated pulp with softened water to eposti 12-13 vol.%, prepared by fractionated distillation feedstock for direct installation sgonki to obtain a distillate with a volume of ethyl alcohol 80,0-85,0%.

Grinding fresh raspberry fruit to a particle size of 0.5-1.0 mm and the use of MEK introduced in an amount of 0.20-0.30 cm ³ per 1 kg of raw material consisting of enzyme preparations of various spectrum of action Pectofoetidin P10X and Vegazim HC, possessing polygalacturonase, hemicellulase and cellulase activities, taken in a ratio of 2: 3, allows you to release aromatic components from the pulp. The optimum temperature of the action of enzymes included in the IEC is 45 ± 10 ° C, however, enzymatic hydrolysis at this temperature leads to increased oxidation processes, which negatively affects the organoleptic characteristics of the final product. Therefore, the process of enzymatic hydrolysis is carried out at a temperature of 20-25 ° C. The duration of the process of enzymatic hydrolysis of 1.0-1.5 hours is optimal to ensure a high degree of transition of the aromatic components of the feed into a soluble state.

Maceration of hydrolyzed raspberry pulp with the addition of a water-alcohol solution with a volume fraction of ethyl alcohol of 65.0-75.0% in a 1: 1 ratio for 2-3 days provides macerated pulp with a strength of 32.0-37.0% vol. , which can significantly reduce the intensity of oxidative processes and, as a result, leads to a decrease in the content of aliphatic aldehydes in the raw material and the finished product. Reducing the loss of aromatic components with emitted head and tail fractions during fractionated distillation is achieved by diluting the macerated pulp with softened water to a strength of 12.0-13.0% vol., Which leads to a better separation of volatile components than when distilling the macerated pulp with a strength of 18.0 -20.0% vol. (prototype). The result is an increased yield of distillate in anhydrous alcohol and the production of products with a pronounced aroma and taste of the feedstock. The technological parameters of the production of distillate from raspberries, carried out in accordance with the prototype and the proposed technical solution, are presented in table 1.

The method is as follows.

Raspberry fruit coming for processing is inspected, rinsed with water, crushed to a particle size of 0.5-1.0 mm, the raspberry pulp obtained is pumped into a process vessel where an MEK solution is added at a dosage of 0.20-0.30 cm³ per 1 kg of raw material, mix thoroughly and subjected to enzymatic hydrolysis for 1.0-1.5 hours at a temperature of 20-25 ° C. A water-alcohol solution with a volume fraction of ethyl alcohol of 65.0-75.0% in a ratio of 1: 1 is added to the hydrolyzed raspberry pulp and its maceration is carried out for 2-3 days. The volume fraction of ethyl alcohol in macerated pulp is 32.0-37.0%. At the end of maceration, the pulp is diluted with softened water to a strength of 12.0-13.0% vol. and sent to fractionated distillation in a direct distillation unit to obtain a distillate with a volume fraction of ethyl alcohol of 80.0-85.0% and separation of the head and tail fractions, which are then sent for distillation.

Example 1

Raspberry fruit coming for processing is inspected, rinsed with water, crushed to a particle size of 0.5 mm, the raspberry pulp obtained is subjected to enzymatic hydrolysis using MEK in a dosage of 0.2 cm ³ per 1 kg of raw material. The duration of the hydrolysis process is 1 hour. Next, a hydro-alcoholic solution is added to the hydrolyzed pulp with a volume fraction of ethyl alcohol of 65.0% in a 1: 1 ratio. The maceration process is carried out for 2 days. During maceration, the pulp is periodically mixed using a mixer or pump. Softened water is added to the macerated pulp in an amount providing a strength of 12.0% vol. The prepared macerated pulp is sent to distillation in a batch unit with a single fractionation fractionation. During the distillation, the head fraction in the amount of 0.8% of the volume of anhydrous alcohol in the prepared pulp is separated, then they proceed to the selection of the middle fraction, the volume of the middle fraction is 91.7% of the volume of anhydrous alcohol, and then the tail fraction in the amount of 5.2 is selected % of the volume of anhydrous alcohol.

Example 2

The process is carried out analogously to example 1, while the duration of the enzymatic hydrolysis is 1.5 hours, and the maceration process is carried out for 3 days, followed by dilution of the macerated pulp to a strength of 12.5% vol. In the distillation process, the head fraction is separated in an amount of 0.7% of the volume of anhydrous alcohol in the prepared pulp, then they proceed to the selection of the middle fraction, the volume of the middle fraction is 93.9% from the volume of anhydrous alcohol, after which the tail fraction is taken in the amount of 3.1% of the volume of anhydrous alcohol.

Example 3

The process is carried out similarly to examples 1 and 2, while the degree of grinding of raspberry fruit is 1.0 mm, the dosage of the IEC is 0.3 cm ³ per 1 kg of raw material. At the maceration stage, a water-alcohol solution with a strength of 75.0% vol. Is used, while the volume fraction of ethyl alcohol in the macerated pulp is 37.0%, and the macerated pulp is diluted with softened water to a strength of 13.0% vol. During the distillation, the head fraction in the amount of 1.0% of the volume of anhydrous alcohol in the prepared pulp is separated, then they proceed to the selection of the middle fraction, the volume of which is 91.2% of the volume of anhydrous alcohol, and then the tail fraction in the amount of 5.4% is selected by volume of anhydrous alcohol.

Comparative data on the yield of raspberry distillate fractions during the processing of raspberry fruit in accordance with the prototype modes and new technical solutions are presented in table 2.

Comparative data on the composition of volatile components and the organoleptic evaluation of raspberry distillate samples are presented in table 3.

The advantage of the proposed method for the production of raspberry distillate from anhydrous alcohol by reducing the loss, volume of the head and tail fractions and improving its quality characteristics due to the process of deep enzymatic hydrolysis of the components of the raw material under the action of the multi-enzyme composition, optimized maceration parameters and fractionated distillation : increase the volume fraction of ethyl alcohol in the pulp during maceration and dilution of the macerated pulp to EFINITIONS fortress, providing better separation of the volatile components during distillation. The result is a product with a pronounced aroma and taste of the feedstock.

Claims (1)

A method of producing distillate from raspberries, which involves crushing fresh raspberries to a particle size of 0.5-1.0 mm, enzymatic hydrolysis of crushed raw materials with a multi-enzyme composition (MEK), consisting of enzyme preparations Pectofoetidine P10X and Vegazim HC, taken in a 2: 3 ratio, which is added in an amount of 0.20-0.30 cm ³ per 1 kg of raw material, for 1.0-1.5 hours at a temperature of 20-25 ° C, maceration of a hydrolyzed raspberry pulp with the addition of a water-alcohol solution with a volume fraction of ethyl alcohol 65.0-75.0% in the ratio 1: 1 for 2-3 days, p adding macerated pulp with softened water to a strength of 12.0–13.0% vol., fractionated distillation of prepared raw materials in a direct distillation unit to obtain distillate with a volume fraction of ethyl alcohol of 80.0–85.0%.