SU1496751A1 - Method of producing sparkling drink - Google Patents

Abstract

This invention relates to the non-alcoholic industry. The aim of the invention is to improve the quality and cost reduction. Dry alcoholization of wine materials or alcoholized juice is conducted, then juice is added at a ratio of 1: 1-4. The mixture is champagneized until the sugar content decreases by 1.8-2.0 g / cm ³ at a pressure of 350-400 kPa, and a pure yeast culture is introduced at the rate of 0.5-1.0 million yeast cells per ml before champagnization. mixes. In the process of bottling, you can add juice or syrup up to a sugar content of 3.0-10.0 g / 100 cm ³ in the beverage, and after bottling, bottle pasteurization is carried out. 2 tab.

Description

This invention relates to the non-alcoholic industry.

The purpose of the invention is to improve the quality of the finished beverage and reduce costs.

The method involves the use of alcoholization of dry wine materials or alcoholized juice, before champagneization, mixing them with the juice of a Polish-1 product in the ratio of 1: (1-4), the introduction of pure yeast culture at the rate of 0.5-1.0 million yeast cells in a 1 MP mix , the implementation of champagnization to reduce the sugar content of the mixture by 1.8-2.0 g / 100 cm under a pressure of 350-400 kPa, and after bottling, bottle pasteurization is carried out. It is recommended to introduce the ready-to-use juice in the bottling process to ensure that the finished beverage is conditioned. Introduction to a dealkogoliziro. Vannm juice material semi-finished product allows you to increase the sugar content

: in it for carrying out the process of champagnization. Carrying out the champagne process under these conditions ensures that the beverage is saturated with bound carbon dioxide. The introduction of pure yeast culture in the amount of 0.5-1.0 million yeast cells in 1 ml of the mixture provides the necessary condition of the drink, and the bottle-pasteurization improves the stability of the finished drink.

The method is carried out as follows.

Dealkogolization is subjected to a known fruit dry or grape wine, or alcoholic juice, into which clarified juice is prepared in a ratio of 1: (1-4). B as a semi-finished juice use natural or concentrated juice, vacuum mash or syrup. The wiring of a pure yeast culture is also entered into the mixture from the calculation of the content of .0.5-1.0 million yeast cells per 1 ml of the mixture. The champagne mixture is carried out at 14-16 ° C until the sugar content decreases by 1.8-2.2 g / 100 cm at a pressure of 350-400 kPa, after which the sparkling drink is cooled to minus 1 - minus 3 ° C and fed to filtration and bottling in bottles with a capacity of 0.8 liters, which are pre-cooled. To ensure the conditioning of a sparkling drink on sugar, bottled juice is introduced during bottling. Drink bottles are bottle pasteurized at 55-65 ° C for 40-60 minutes,

Example 1. Transparent dealk (golizniy grape wine cellar 1riap mixed with grape juice.

obtained from white grape varieties, in a 1: 1 ratio, Into the mixture enter the wiring of a pure yeast culture at the rate of 0.5 ml of yeast cells in 1 ml of the mixture and turn up the mixture of champagne at a pressure of 350 kPa until the sugar content decreases by 1, 8 g / 100 cm, the sparkling drink is cooled to minus 3 ° C and filtered and bottled 0.8 l. When bottling, concentrated grape juice is added to ensure the sugar content of 10 tons / cm, and pasteurisation is carried out for 60 minutes.

Example 2 The method is carried out analogously to example 1, only before champagnization are used grape juice obtained from red grapes.

Example 3. After-alcoholizing fruit-growing wine materials are mixed with pomegranate and quince juice in a ratio of 1: 1: 1, wiring of a pure yeast culture in 1 ml of a mixture of 1.0 million yeast cells is introduced into the mixture and subjected to champanization at a pressure of 400 kPa 2.0 g / 100 cm decrease in sugar content, Spark

the drink cooled to a temperature of mi

nus 1 ° C and subjected to filtration and

0.8 l bottle. When bottling

pomegranate and quince juice are added to

ensure the sugar content in the finished

drink 7 g / 100 cm, after which the

Water pasteurization at 65 ° C for 40 min.

Example 4. The method is carried out analogously to example 3, only

dealcoholized fermented block juice with fruit juice in a ratio of 1: 4 is used, and when sweetened, lemongrass is added during the filling process. Then, bottles with a sparkling drink are directed to the exterior design, decoration, packaging and sale, the guaranteed shelf life is 1 month.

Example 5, The method is carried out analogously to example 4, only in the process of bottling an orange syrup is additionally added to ensure its conditionality, Spark

the drink produces two brands of fruitful Liana and Grape Marina,

The physico-chemical characteristics of the soft drink are presented in

tabl .1.

Mass concentration of ethyl alcohol, g / 100 cm 1.5-1.8

Mass concentration of sucrose in terms of invert sugar,

g / 100 cm 3.0-10.0

Mass concentration of titratable acids in terms of tartaric acid, g / dm 6.0-8.0 Mass concentration of volatile acids, in terms of acetic acid, g / dm, not more than 1.0 Pressure in the bottle at kPa, not less than 350

Organoleptic characteristics of a sparkling drink are presented in Table 2,

table 2

t:

Characteristic

I

Drinks: white pink red

Color of straw

Color pink

Pomegranate color or

and flavor

yours

ruby

Corresponding to the type of varieties without odors Clean, soft, harmonious

When pouring into a glass, it should form with a sparkling froth, and a prolonged release of carbon dioxide will occur.

The proposed method allows to improve the quality of the finished drink by increasing the content of bound carbon dioxide, increasing the tasting score from 21 to 23-24 points on a 25-point system, as well as reducing costs.

pm lu inventions

A method for producing a sparkling beverage, envisioning a wake of alcoholism-containing alcohol-containing component, introducing into it a pure culture of yeast, champagneization, sweetening and bottling, differing

the fact that, in order to improve the quality of the beverage and reduce the cost, dealcrining dry wine materials or alcoholized juice is subjected to a component after

additionally make grape or fruit juice in the ratio of 1: (1-4), while introducing a pure culture of yeast at the rate of 0.5-1.0 million yeast cells In 1 ml of the mixture, champagneization is carried out until the sugar content decreases by 1 , 8-2.0 g / 100 cm at a pressure of 350-400 kPa; in the process of bottling, the sugar-containing component is additionally introduced in the form of juice or syrup, and after filling, bottle pasteurization is carried out.

Claims (1)

Claim A method of producing a sparkling beverage after dealcoholation in component 15 further contribute grape-fruit or berry juice in a ratio of 1: (14), wherein the injected pure yeast culture from the calculation of 0.5-1.0 million yeast cells in 1 ml _of mixture, br mpani20 zatsiyu conducted to reduce the sugar content to 1.8-2.0 g / 100 cm ³ under a pressure of 350-400 kPa during the filling additionally introduced sugar-containing component in the form of juice or siro25 steps, performed after filling bottled pasteurized.