SU1662478A1 - Method for grape juice stabilization - Google Patents

Abstract

The invention relates to the food industry, namely, to the winemaking and canning industries. The purpose of the invention is to improve the quality of the juice by preventing the formation of crystalline tartar deposits, as well as increasing the biological value. The method includes chemical deartration, which is carried out by adding calcium gluconate to the grape juice together with clarifying materials and is kept under sterile conditions for 7-8 days. 3 tab.

Description

The invention relates to the food industry, namely to the wine and canning industry.

The purpose of the invention is to improve the quality of the juice by preventing the formation of crystalline tartar deposits, as well as increasing the biological value.

The method is carried out as follows.

The grape mash is heated and a suspension of bentonite and dry calcium gluconate powder is added by stoichiometric calculation with a 20% excess. The wort is stirred and incubated for 10 hours. After aging, the wort is decanted from the precipitate, heated to 85 - 90 ° C and again held for 7-8 days, then filtered and, in the case of production of natural grape juice, sent for filtration and sterilization, and during the production of concentrated

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grape juice is boiled down to a mass fraction of dry substances 70%.

Studies of the tartrate crystallization kinetics when calcium gluconate is added to grape juice show that the process of tartrate precipitation ends after about 7-8 days. Naturally, the process of chemical deartration should be combined with the clarification of grape juice, i.e. with the formation and removal of colloid-dissolved substances, giving amorphous precipitate. To this end, pretreatment of grape juice to achieve its transparency and prevent crystalline precipitation should be carried out by simultaneously adding calcium gluconate and brightening materials to the juice (bentonite, etc.).

However, the issue of the co-application of calcium gluconate and clarifying materials is of interest for production.

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In the event that at a certain stage of the technological process, the removal of colloid-dissolved substances and the precipitation of amorphous precipitate are necessary in order to obtain a clear juice. At the same time, perfectly clear juice, freed from colloid-dissolved substances, contains significant amounts of tartar, which subsequently falls to the bottom of the container as a crystalline precipitate during storage. Therefore, under production conditions, in order to combine juice clarification and chemical deartration in one process, it is advisable to add clarifying materials and calcium gluconate simultaneously to juice.

In cases where unclarified juice is released (but requiring the prevention of crystal cloudiness), only calcium gluconate is added to the juice. The amount of calcium gluconate added to juice depends on the mass fraction of tartar in the juice. In this case, the so-called stoichiometric calculation is used, i.e. chemical reaction of double exchange between calcium gluconate and tartar,

Chemism Reaction Juice

example, with 20%. Then the actual amount of calcium gluconate per 1 tartar is 2.28 1.2 2.74 parts.

5Gluconic acid forming in

as a result of the reaction, is a derivative of glucose, i.e. substances inherent in the normal chemical composition of grape juice. From the standpoint of the quality of the prepared products, the introduction of calcium gluconate is preferable to the addition of calcium lactate, which is a foreign substance in relation to the chemical composition of grape juice.

15 Example 1. Take 2 liters of Aligote grape juice (ppm of tartar in this juice is 0.62%). 34 g of calcium gluconate, previously dissolved in a small amount of heated juice, are added to the juice and the juice is stirred for 30 minutes, then heated to 90 ° C and kept for 8 days, decanted from the crystalline precipitate, filtered and sent to the packaging and sterilization.

25 No precipitated crystalline precipitate was observed. This indicates that the demarcation process is fully completed.

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PRI mme R 2. Take 3 liters of grape juice 30 varieties Rkatsiteli (ppm of tartar in

(СН20Н - (snon) 4 - with v J2 - Сз -yogot juice - 0.48%). 39.4 g of calcium gluconate dissolved in a small amount of juice are added to juice. The mixture is stirred for 30 minutes, then heated to 90 ° C and 35 is held for 8 days, decanted from the crystalline precipitate, filtered and sent for packing and sterilization. No crystalline precipitate was observed. This indicates that the process of demarcation has been fully completed.

The quality indicators of natural and concentrated grape juice are presented in Tables 1 - 3.

In addition to these properties 45, gluconic acid has the ability to retain excess calcium ions in a dissolved state.

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Tartar Calcium Gluconate Molecules Molecules Molecules

weight 188.1 mass 428

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 CHzOH- | CHOHtCOOK CH2OH-tHOHX-CMOH + CHO Nc "

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gluconate gluconic tartrate potassium to-Tajcalzi

Thus, the required amount of calcium gluconate is out of proportion

188-428 X 1, o 4028 2.28,

50

Claims (1)

Invention Formula 188 A method of stabilizing grape juice, including chemical deartration of the wort by introducing a calcium salt of an organic acid, the amount of which is selected based on the initial content of tartar, together with brightening materials, heating, maintaining, separating and filtering, characterized in that improving the quality of the juice by preventing 1-x those. 1 part of tartar consumes 2.28 parts of calcium gluconate. In order for the reaction to proceed most completely, it is desirable to add calcium gluconate with some excess versus stoichiometric. calculation, for example, with 20%. Then the actual amount of calcium gluconate per 1 tartar is 2.28 1.2 2.74 parts. Gluconic acid forming in as a result of the reaction, is a derivative of glucose, i.e. substances inherent in the normal chemical composition of grape juice. From the standpoint of the quality of the finished product received, the introduction of calcium gluconate is preferable to the addition of calcium lactate, which is foreign to the chemical composition of grape juice. Example 1. Take 2 liters of Aligote grape juice (ppm of tartar in this juice is 0.62%). 34 g of calcium gluconate, previously dissolved in a small amount of heated juice, are added to the juice and the juice is stirred for 30 minutes, then heated to 90 ° C and kept for 8 days, decanted from the crystalline precipitate, filtered and sent to packaging and sterilization . No crystalline precipitate was observed. This indicates that the demarcation process is fully completed. 50 Invention Formula A method of stabilizing grape juice, including chemical deartration of the wort by introducing a calcium salt of an organic acid, the amount of which is chosen based on the initial content of tartar, together with brightening materials, heating, maintaining, separating and filtering, characterized in that improving the quality of the juice by preventing the formation of crystalline deposits of tartar, as well as the increase in biological value, calcium gluconate is used as a calcium salt, and aging is carried out for 7-8 days. Table t Indicators of the quality of natural and concentrated grape juice of the Sukholmansky White variety th y 22.1 0.81 18.6 20.0 -0.87 18.52 19.6 0.40.89 18.50 70.4 2.82 58.41 70.5 -3.04 63.98 70.8 1.04 3.10 64.32 table 2 Amino acid composition of natural and concentrated grape juice of Sukholimansky white variety, mg / dm 1,13546,03,01,0861,893,71 1,13425,64,51,0801,813,61 1,20462,02,51,0771,783,44 3,20233824,01,341172,913,48 3,00228225,01,355lfc.803,40 3,52229612,51,361210,903,10 Quality indicators of natural and concentrated grape juices Table 3