SU1692527A1 - Method for preparation of non-alcoholic drink - Google Patents

Abstract

This invention relates to the non-alcoholic industry. The aim of the invention is to improve the organoleptic properties. Vinnas is clarified, mixed with beer seed yeast in an amount of 3.5–5.0 million cells per 1 ml of the mixture, kept up to an aldehyde content of at least 20 mg / l, then mixed with grape juice in an amount of 50-58% of mass of the mixture. 2 tab.

Description

This invention relates to the non-alcoholic industry.

The aim of the invention is to improve the organoleptic properties of the beverage.

Vinnas is decanted, glueed with yellow blood salt (LCS) or a bentonite suspension prepared on previously alkalized 0.3% soda boiling milk, decanted to clarification for 19-20 days, decanted from the precipitate, filtered. Then, in order to purify the aroma from extraneous tones, refined vegetable oil at the rate of 10–15 kg per 100 dal is introduced into the wine table, mixed thoroughly, settled for 20–24 hours, decanted and filtered. After that, vinas is treated with seed brewer's yeast at the rate of 3.5–5.0 million cells per ml to contain no less than 20 mlg / l of aldehydes in it (Tables 1 and 2). Processed in this way vinas mixed with grape juice in the ratio: vinnas 42-50%, juice 50-58%. The most promising is a blend with a sugar content of 8-10%. Grape juice is made from nutmeg varieties of white, pink, Hungarian, Dagestan varieties Khatmi, Isabella with a sugar content of 17-19%.

The finished blend is subjected to heat treatment at 50-55 ° C for 40- 48 h to ensure product stability, then cooled in a heat exchanger to 0-0.5 ° C and incubated for another 40-48 h. Remove from sediment, filter, cool to + 4 ° C and subjected to carbonation with carbon dioxide to 4 atm.

The chemical composition of Vinnas before and after the treatment with seed brewer's yeast is given in Table 1.

The content of volatile bouquet-forming components in vinas before and after treatment is given in Table 2.

Example 1. A winnas horse-recurring apparatus departing from a continuously operating equipment is set aside for 15 days. Then, Vinas is pasted over with a bentonite suspension prepared on hot milk containing 0.2% caustic

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soda ash, defend to clarification, removed from the precipitate by filtration. In cases where foreign flavors are felt in the aroma, the vinnas is treated with refined vegetable oil (at the rate of 12 kg per 100 dal). After that, vinas insist on seed brewer's yeast, taken at the rate of 3.5 million cells per ml, and the amount of aldehydes after infusion reaches 20 mlg / l. When mixed with grape juice (nutmeg wort) at a ratio of 50:50, a blend with a sugar content of 10% is obtained. The finished blend is diaaerized in vertical devices in a nozzle, then heat treated at 50 ° C for 48 hours to ensure the stability of the blend: cooled in a heat exchanger and kept at 0 ° C for 48 hours. Removed from the precipitate by filtration, cooled to + 4 ° C and subjected to carbonation with carbon dioxide to 4 atm. The bottling is carried out on isobaric bottling machines in champagne recycled containers.

The drink is transparent, light straw color. The game is thin, long. The taste is harmonious. The aroma is pronounced, delicate, with muscat-floral tones. Score 8.9 points.

Example 2: Vinnas is settled, coated with a bentonite suspension, settled before clarification, removed from the precipitate with filtration, treated with refined vegetable oil as in Example 1. Thereafter, the winnas are drawn on seed brewing yeast, taken at the rate of 5.0 million cells in 1 ml, the amount of aldehydes reaches 25 mlg / l. The blend is prepared at the rate of 42% winnas and 58% grape juice.

varieties Hatmi. The sugar content of the blend is 13%. Further operations are carried out analogously to example 1.

The drink is transparent, light straw color, with some greenish tint. The aroma senses tones of prune plants (mint, basil), the taste is harmonious, full, clean. The game is good, Score 8.6 points.

For example 3. Vinnas, treated as in example 1, insists on seed brewer's yeast, taken at the rate of 4.2 million cells per ml, while the amount of aldehydes reaches 23 mlg / l. The blend is prepared at the rate of 45% of winnassin 55% of grape juice (nutmeg), the sugar content is 12%. Further operations are carried out analogously to example 1.

The drink is transparent, light straw color. The game is beautiful, shallow, long. The taste is peculiar, with pronounced dessert tones. Score 8.6 points.

The proposed method provides high organoleptic properties and cost reduction.

Claims (1)

Invention Formula A method of producing a soft drink, which comprises clarifying the vinnas and blending it with the juice, characterized in that, in order to improve the organoleptic properties of the drink, clarified vinas, are mixed with beer seed yeast, taken in an amount of 3.5-5.0 million cells per 1 ml of the mixture, and kept up to the content of aldehydes in the mixture not less than 20 mg / l, and grape juice is used in the amount of 50-58% by weight of the mixture. Table 1 table 2