SU1373397A1 - Method of producing soft drink - Google Patents

Abstract

The invention relates to the non-alcoholic industry, in particular to methods for producing soft drinks. The aim of the invention is to increase the quality of the finished product. The method of producing a soft drink includes removing aromatic substances from the original juice, fermenting the juice and distilling it to obtain alcohol and bards, and aromatic substances in the amount of 5-7% of the initial volume of the juice are removed. The bard remaining after the distillation of the fermented juice, cooled to 10-15 ° C, clarified and filtered, introduces aromatic substances and prescription ingredients. The removal of aromatic substances from fresh juice and the distillation of fermented juice are carried out under vacuum, respectively, 0.090-0.094 and 0.086-0.090 MPa, at a boiling point of 40-45 and 40-50 ° C. Table 1. (L

Description

WITH

со со; о

The invention relates to the non-alcoholic industry, in particular to methods for producing non-alcoholic beverages.

The aim of the invention is to improve the quality of the finished product.

The proposed method is carried out as follows.

The clarified fresh wort is loaded with the cube of a vacuum distillation unit, includes steam, water, a vacuum system, and is distilled under a vacuum of 0.090–0.094 MPa and a medium temperature of 40–45 ° C.

The vapors evolved during boiling of the juice are sent to a refrigerator and condensed, and the resulting condensed water of aromatic substances is discharged into the collection.

The process is stopped by distilling out 5–7% of the condensate of the total juice volume, taken for distillation.

The wort remaining after the separation of aromatic substances is cooled to 20-25 ° C, 2-3% wiring of the pure yeast culture is set and fermented. Then, the fermented wort is loaded into the cube of the vacuum distillation unit and subjected to fractional distillation with a vacuum in the system of 0.086-0.090 MPa and 40-50 ° C, and the combined alcohol-water vapor is condensed, the distillate formed is cooled and collected in collections of the corresponding fractions. Distillation is stopped when the content of 1.5-2% by volume of alcohol in the bottom residue (bard). The resulting alcohol is used for its intended purpose, and the wine bard is cooled to 0–15 ° C, clarified and filtered, and then with thorough mixing the condensed aromatic substances and the prescription amount of ingredients are introduced into the clarified bard.

Example 1. 70 gave freshly grape juice (wort) with a sugar content of 16.7 mg / 100 ml loaded into a cube of a vacuum-distillation unit and distilled under vacuum in a system equal to 0.094 Sh, and 40 ° C. t in the condenser-cooler and condense, from where the cooled condensate of aromatic substances flow into the collection. When OTj OHe 4 gave (5% of the original volume of the wort) water condensate of primary aromatic substances, distillation is stopped, the contents of the cube (66 gave) are pumped into a jacketed thermosilder, cooled to 25 ° C and fermented in pure yeast culture. Fermented wort in the amount of 65 dal, containing 10 vol. alcohol, subjected to fractional distillation under a vacuum of 0.090 MPa and the boiling point of wine materials in a cube equal to. At the same time, 5.5 dal of anhydrous alcohol is obtained, or 8.5 dal is 65% by volume of horse alcohol and 56 gives horse bard 1.5% by volume of alcohol, 4% solids and 0.7% of the total acidity.

The resulting alcohol is blended with horse alcohol, produced in a known manner, and placed on the shutter speed or used for other purposes (for example, to alcohol the wort and winemaker), and the wine bard is cooled to 10-15 ° C, clarified, filtered, then added condensate of aromatic substances and blended with extracts of ingredients in amounts provided by the 11th formulation.

Next, the drink is processed according to the conventional technology.

EXAMPLE 2. 500 gave clarified fresh grape must (horse) with a sugar content of 18.0 mg / 100 ml was loaded into a cube of a vacuum distillation unit and distilled under a vacuum of 0.090 MPa and. The vapors released during boiling of the wort are sent to the condenser cooler and are condensed, and the resulting condensate of aromatic substances flows into the collector. At the distillate 35 dal (7% of the initial volume of the wort) of the aqueous aromatic condensate, distillation was stopped, and the remaining 465 drew the wort was pumped into the thermal smasher, cooled to 20 ° C and fermented in pure yeast culture. After removing the yeast sediment, 460 yielded horse wine with a strength of 10.8% by volume, which was subjected to fractional distillation under a vacuum of 0.086 Sha and 45-50 ° C. Distillation is finished at a content of 2% by volume of alcohol in the bottom residue (bard). As a result of fractional distillation, 40.5 dal y of anhydrous alcohol are obtained, or 62.3 dal y 65% by volume of horse alcohol and 398 yielded wine bards containing 2% by volume alcohol, 5% solids and 0.65% of the total acidity. Horse horse

the alcohol is sent for aging, and the wine bard, after cooling to 10–15 ° C, clarifying and filtering, is mixed with condensate of aromatic substances and blended with the infusions of the ingredients in the amounts prescribed by the formulation.

Next, the drink is processed according to conventional technology.

The proposed method, in comparison with the prototype, allows improving the quality and naturalness of soft drinks through the use of primary aromatic substances of fresh raw materials and bards obtained under a vacuum of 0.086-0.094 MPa, contributing to the preservation of biologically active substances and allowing to obtain a finished product with a natural taste and flavor without uvarenny and burnt tones.

The characteristics of the beverages obtained by the proposed and known methods are presented in the table.

Indicators

The proposed method.

The drink obtained with the addition of 5% aromatic substances

Composition:

The amount of free amino acids, mg / dm

Terpene alcohols, mg / dm:

cis-farnesol

trans-farnesol

linalool

d-terpineol

Aromatic alcohol MG / DM:

 -phenylethanol

Esters, mg / dm

-phenylethylamine / 1-phenyl ethylcapro Isopentanol, mg / dm Organic acids

winna

blocky

lemon glycerin, g / dm Total extract, g / dm

Deg is a stable estimate,

points

96

Known method

Prototype Drink

0

966.0

9.0

0.1

0.93

315.0

3.1

4.3 0.3 0.66 14.1

92

51373397 .6

Claims (1)

Claims are removed by digestion from the juice in the amount of Method for the production of non-alcoholic 5-7% of the volume of juice, bard cool of the drink, which involves the fermentation of J0-15 s and the addition of the aroma of the juice, the distillation of the fermented somatic substances, and the removal of ka and getting alcohol and bards, oh-aromatic substances and distillation Its cladding, clarification and introduction of fermented juice is carried out under different components, different-vacuum, respectively 0,090-0,094 u and with the fact that, for the purpose of higher - 10 and 0.086-0.090 MPa and at temperatures NIN quality of the finished product, ne, respectively, 40-45 and 40-50 ° C.