SU1391575A1 - Method of producing juice - Google Patents

Description

(21) 4026003 / 30-13

(22) 02.19.86

(46) 04/30/88. Bksh. sixteen

(71) Stavropol regional production and state-farm association Stavopolopolvino

(72) F.G.Pilipenko

(53) 663.81 (088.8)

(56) Tressler D., Joslin M. Chemistry and technology of fruit juices. M .: Food industry, 1957, p. 96- 101.

USSR author's certificate And 810807, class, C 12 G 1/02, 1979.

(54) METHOD OF OBTAINING JUICE

(57) The invention relates to the canning industry. The purpose of the invention is to improve the quality of the juice. Crushing the grapes and squeezing the pulp produced in the presence of carbon dioxide at a rate of 1-2 g / kg. The resulting mash is cooled to 10-12 ° C and defended for 10-20 hours, then cooled to a temperature of -2 to -3 ° C, saturated with carbon dioxide at the rate of 2-3 g / / gave and kept on the sediment for 2 -5 days, after which the clarified wort is removed from the sediment, heated to 85-97 ° C under the protection of carbon dioxide, made pasting with bentonite in an amount of 20-40 g / gave at this temperature, while stirring is produced by carbon dioxide bubbling. After 10-12 hours, the clarified filling-resistant juice with a temperature of 70-80 ° C is removed from the sediment, fed through the lower drain nozzle into an enameled container, pre-filled with carbon dioxide, and left for long-term storage at temperatures below -2 ° C under excessive pressure 0.13-0.15 MPa. 1 tab.

with s

(L

with

CD

SL

SP

This invention relates to the canning industry.

The purpose of the invention is to improve the quality of SOSA

The method is carried out as follows.

Crushing grapes and squeezing the pulp produced in the presence of carbon dioxide at a rate of 1-2 g / kg. The resulting juice is cooled to 10–12 ° C and defended under carbon dioxide protection for 10–20 hours. Then it is cooled to –2 to –3 ° C, saturated with carbon dioxide at a rate of 2–3 g / dal and kept on the sediment for 2–5 days, after which the clarified juice is removed from the sediment, heated to 85–97 ° C under the protection of carbon dioxide, and made pasting with bentonite in the amount of 20–40 g / dal. With this, stirring is carried out by bubbling dioxide / carbon. After 10–12 hours, the clarified bottled juice with a temperature of 70-80 ° C is decanted from the precipitate, fed into an enameled container, pre-filled with carbon dioxide, and stored for storage at a temperature not lower than -2 ° C under overpressure.

Example 1. Carbon dioxide at a rate of 1 g / kg is introduced into grapes, crushed, and pulp is squeezed to produce juice. The latter is cooled to 10 ° C in the presence of carbon dioxide, settled for 10 hours, then cooled to -2 ° C, saturated with carbon dioxide at the rate of 2 g / dal and kept on the sediment for 2 days. After that, the clarified is removed from the sediment, heated to and pasted over to bentonites in the amount of 20 g / dal. In the process of pasting, stirring is carried out by bubbling carbon dioxide. The process is conducted at 85 ° C. Then the juice is settled at 70 ° C, decanted from the precipitate and stored at 70 ° C in a container filled with carbon dioxide under an overpressure of 0.13 MPa.

Example2. Carbon dioxide at a rate of 2 g / kg is introduced into grapes, crushed into grapes, squeezed pulp with

juice 85 ° C

5 0 5

0

0

five

0

with juice, which is cooled before and in the presence of carbon dioxide, it is settled for 20 hours. After that, the juice is cooled to -3 ° C, saturated with carbon dioxide at the rate of 3 g / dal and served for 5 days. The clarified juice is removed from the sediment, heated to 97.C in the presence of carbon dioxide. Bentonite was applied in the amount of AO g / dal at 97 s and stirred by carbon dioxide sparging. After .12 h, the clarified bottle-resistant juice with a temperature of 80 s is decanted from the sediment and stored in the presence of carbon dioxide at a temperature not lower than -2 ° C under an overpressure of 0.15 MPa,

The characteristics of the finished juice on the prototype and the proposed method are presented in the table.

The positive effect is achieved by the fact that according to the proposed method sulfur is not used, which is difficult to remove from the juice materials, there is no blockage under the CO cushion at ordinary temperature, since oxygen is prevented and the resistance is increased.

Claims (1)

Invention Formula The method of producing juice, which involves introducing carbon dioxide into grapes, pasting with bentonite, crushing, squeezing pulp, cooling the juice, defending it and decanting, which, in order to improve the quality of the juice, after cooling, maintain the juice for 10-20 hours up to 2–5 g / dal of carbon dioxide gas, kept on draft for 2–5 days, removed from the precipitate and heated to 85–97 ° C, and pasting is carried out after heating at the rate of 20–40 g of bentonite per 1 gave juice, while in the process of pasting mix the mixture with dioxide carbon and the process is carried out at 85-97 ° C, and settling of the juice is carried out at 70-80 s. chilled juice before cooling - -2 - -3 С, saus