SU1650068A1 - Method for preparing citrus drinks - Google Patents

Abstract

The invention relates to the food industry, in particular to the beverage industry. The purpose of the invention is to improve the quality of finished products by removing bitterness. To obtain a citrus fruit, without spiciness, an alcoholic water is drawn on the peel of the fruit, and the infusion is separated. An aromatic alcohol is distilled from this alcoholic mixture. The remaining liquid residue is filtered and evaporated with sugar until a syrup with a solids content of up to 65-70% is obtained. 1 hp f-ly.

Description

The invention relates to the food industry, in particular the beverage industry.

The purpose of the invention is to improve the quality of finished products by removing bitterness.

Citrus peel contains large quantities of citric lemonosides, which, when wetted in an alcohol liquid, transform into an infusion, since the inner layer of the peel (albedo) and endocarp tissue of citrus fruits in the cell sap contain laconic acid rings, neutralized in a neutral environment. cell sap. By infusing a spirit-liquid liquid, the semipermeable membrane of the cell wall and protoplasm coagulate and the cell sap along with the monolactone contained in it diffuses into the alcohol-containing liquid; In the process of insisting on increasing the acidity of the medium, the monolactone undergoes varnish tonization with the formation of bitter dilpcton limonin, which has a bitter taste.

To remove the lemon-acid acid lactone A-ring, citrus fruit peel is crushed to 1.0-2.0 mm and cell squeeze (together with monol acton) is squeezed out of it. In this case, the juice yield is 30-40% by weight of the raw material.

With a finer or coarse grinding of the raw material, the monolactone remains in the peel. Then, ethyl alcohol is added to the separated juice in an amount of 30-40 wt.% And from the obtained alcoholized juice, the aromatic alcohol is distilled off to obtain a liquid residue.

The liquid residue obtained after distilling off the aromatic alcohol is filtered, sugar is added and boiled to obtain a syrup (to a solids content of 65-70%).

Citrus peel squeezes (after separation of the juice) are poured with ethyl alcohol, infused and prepared with a citrus infusion, which is mixed with the resulting aromatic alcohol and a ready-made infusion that does not have a bitter taste.

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EXAMPLE 1 From 100 kg of crushed lemon peel, 30 liters of cell squeeze are pressed, 9 liters of ethanol are added to it. go alcohol fortress 96. Then, in a vacuum apparatus, 10 l of aromatic alcohol is distilled off from the indicated leaked juice to obtain a liquid residue in the amount of 28 l.

After the separation of the juice, the husks of the fruit peel are poured with 355 liters of 80-degree ethanol and, after infusing for 20 days, an infusion of 330 liters is obtained, mixed with the aromatic alcohol obtained and 340 liters of the desired product are obtained, while the latter does not have a bitter taste. 28 liters of the liquid residue (after distilling off the aromatic alcohol) are filtered, 28 kg of sugar are added and the solids content is brought to 65% by boiling with continuous stirring. The mixture is cooled and the resulting syrup is used to prepare a soft drink.

EXAMPLE 2. From 100 kg of crushed rind of mandarin fruits, 40 liters of cell juice are squeezed, 16 liters of ethyl alcohol of 96 strength are added to the juice, 25 liters of aromatic alcohol are distilled off to obtain 29 liters of liquid residue.

Peel extracts pour 360 liters of 80-degree ethanol, insist 22 days, separate the infusion (340 liters) and mix it with g obtained with aromatic alcohol. The product has no bitter taste.

30 kg of sugar is added to the liquid residue, and it is boiled, stirring, until syrup is formed (70% solids). The syrup is cooled and used to produce a soft drink.

PRI me R 3. From 100 kg of crushed peel of the fruit of ephelsin of the SOT 32 liters of juice, 12 liters of ethyl 96-degree alcohol are added to it and in a vacuum apparatus at a residual pressure of 84 mm Hg, distilled 12.5 liters of aromatic alcohol, receiving 30 liters of liquid residue.

The peels are poured with 80-degree alcohol (350 liters) and after 20 days of infusion, 330 liters of infusion is obtained, which is mixed with the aromatic alcohol obtained. The mixture does not have a bitter taste.

30 kg of sugar are added to the residue (after distilling off the aromatic alcohol) and after boiling (up to a dry matter content of 67%) a syrup is obtained to produce a soft drink.

Ethyl alcohol is introduced into the juice in an amount of 30-40% due to the fact that a smaller amount of alcohol does not fully absorb the essential oil contained in the juice,

and aromatic alcohol after distillation from sozz does not have high quality.

More than 40% of ethyl alcohol is not recommended, since a further increase in its amount does not cause the high aromatic alcohol qualities, as this is citrus essential. contained in the juice, completely dissolved.

Compared with the known method, the technology provides the opportunity to obtain a citrus infusion that does not have bitterness.

In addition, technology makes it possible to reduce alcohol consumption by about 24-26% (in terms of absolute alcohol).

In addition, as part of the method, you can get an additional product - citrus syrup.

Claims (2)

Invention Formula 1, The method of obtaining sluttic drinks, including the infusion of citrus fruit peels with an aqueous-alcoholic liquid, separation of the present, distillation to obtain aromatic alcohol and liquid residue, mixing the aromatic alcohol with infusion characterized in that. that, in order to improve the quality of the finished product by removing bitterness, 30–40% by weight of the juice is separated from the peel before extracting the juice to produce a residue, and then ETHYLABLE alcohol is added to the juice, while the distillation is subjected to the prepared juice, and the infusion is carried out on extracts of citrus fruit syrups, while the aromatic alcohol is also mixed with 5 infusion obtained. 2. The method according to l. 1, characterized in that, in order to obtain an additional product, the liquid residue is filtered, boiled with sugar to obtain a syrup with 0 solids content of 65-70%.