SU1735353A1 - Method for preparing soft low alcohol content drinks - Google Patents

Abstract

Use: wine industry, the production of low alcohol beverages. The essence of the invention: the preparation of a low-alcohol beverage includes the inspection and washing of quince fruits, grinding them to obtain pulp, extracting it, separating juice from the pulp and introducing sugar syrup into it. Before the separation of the juice, fermented diffusion grape juice with a strength of 6.4 to 8.5 vol. % in the ratio of 1: 1. The mixture is kept at 60-70 ° C for 30-40 minutes. Before the introduction of the sugar syrup, the resulting juice is subjected to clarification and filtration. 4 tab.

Description

The invention relates to the wine industry, in particular to methods for the production of low-alcohol beverages.

A known method of producing a low-alcohol beverage involves reducing the alcohol content of the wort by diluting it with juices obtained after crushing the grapes and separating the wort from the pulp at a ratio of liquid and solid phases (1: 1) to (2: 1) 1.

The disadvantage of this method is that grape raw materials are not efficiently used. Since the entire volume of the wort is directed to the preparation of only a low-alcohol beverage. In addition, the lack of an effective factor, for example, heating, does not allow for the better extraction of useful components from the solid parts of the grapes.

The closest to the present invention is the method of preparing a carbonated beverage, which consists in the fact that the fruits of quince are crushed, heated to 40-45 ° C, after which 0.01% pectoavamorin and 0.01% aqueous solution are added 02 and the mixture is kept for 5-6 hours. After that, the pulp is pressed and 0.01% enzyme preparation is added to the quince juice and the alcohol solution is locked at 60% by volume in an amount of 0.34-0.4% 2.

In a known method, the pectoavamorin preparation is added to break up the pectic substances of the ground quince fruits, and the medium is heated to 40-45 ° C to enhance the effect of pectolytic enzymes.

The disadvantage of this method is that the useful components are not efficiently extracted from the quince pulp, since the volume of extractant is limited.

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(in this case, only the volume of extracted juice). This leads to the fact that many useful components remain in the pressed pulp of the fruit.

The aim of the invention is to increase the yield, improve the quality and reduce the cost of the finished product.

The goal is achieved by the fact that in a known method of preparing a low-alcohol beverage, consisting in inspecting fruits, washing, grinding, holding the mixture, separating the juice, adding sugar syrup, the extractant is introduced into the crushed fruit in a 1: 1 ratio, 60-70 ° C, before adding the sugar syrup, the beverage is filtered. In addition, fermented diffusion grape juice is used as an extractant.

Fermented diffusion grape juice has a rich chemical composition, which contributes to the enrichment of the chemical composition of the finished product and improve its quality (see Table 1).

Use of fermented grape diffusion juice as an extractant, containing a number of chemical components, including ethyl alcohol has a positive effect on the extraction of components from ground quince fruits, enriching the chemical composition of quince-grape juice (see Table 2).

Extraction of components from fruits depends on the hydromodule and the temperature of heating of the medium (see Table 3).

The highest concentrations of solids and other components are observed at a water ratio of 1: 0.5 and the lowest at a water ratio of 1: 2. The best hydromodule for extracting shredded fruit is 1: 1. With a smaller hydromodule, the concentration of useful components in the liquid phase increases, but the volume of the product obtained is small, which is not economically profitable. With an increase in the volume of the liquid phase in the medium (hydromodule 1: 1), the concentration of useful components in the product decreases, which leads to a deterioration in the quality of the product, although in general the product volume increases.

Data on the effect of the temperature of the medium on the extraction of components from fruit are given in Table. four.

Experiments have shown that with an increase in the heating temperature of the medium, the content of useful components in the liquid phase increases. The highest efficiency of extraction of chemical components is observed at 60-70 ° C. At temperatures below 60 ° C

less solids, as well as phenolic and nitrogenous substances are recovered. Increasing the heating temperature of the mass to 85 ° C contributes to a slight increase

content of components in the medium. In addition, in this mode, the organoleptic properties of the finished product change significantly, and strong boiled tones appear in it. Thus, the most optimal temperature regime for heating the medium is 60-70 ° C.

The method is carried out as follows.

Grapes of white grape varieties are crushed with comb separation. The gravity wort is separated from the obtained pulp and sent for production using one of the known methods. Drinking water is added to the glass pulp at a ratio of

phases (1: 0.5) - (1: 1), after which the resulting mixture is heated to 55-60 ° C and insisted at this temperature for 2 hours. After the infusion of the pulp by pressing, grape diffusion juice is pressed, squeezed after

pressing is sent for recycling using one of the known methods, and the grape-diffusion juice is cooled to ambient temperature, clarified and

served on fermentation. The fermented wine-diffusion juice is clarified and stored in full containers until the juice is extracted from the fruit.

Fresh quince fruits are inspected, washed and crushed, after which the juice from the crushed fruits is extracted with fermented grape-diffusion juice at a 1: 1 phase ratio. The resulting mass is heated to 60-70 ° C and insisted at

this temperature is 30-40 minutes. Subsequently, the low alcohol beverage is separated from the crushed fruit, clarified, filtered, and sugar solution is added to it in order to obtain a sugar concentration of 610 g / 100 cm.

PRI me R 1. Grape varieties Aligote sugar content of 19 g / 100 cm in the amount of 1000 kg is subjected to crushing with peeling. From the resulting pulp is separated

gravity wort in the amount of 540 kg and sent to the production of one of the known methods. Drinking water in the amount of 220 kg (hydraulic module 1: 0.5) is added to the glass pulp weighing 440 kg. Received

the mixture (660 kg) is heated to 55 ° C and insisted at this temperature for 2 hours. After pressing the grape-diffusion juice in an amount of 540 kg, which has a sugar content, is pressed out of the mixture by pressing.

14.6 g / 100 cm3, and the squeeze (120 kg) is sent for recycling in one of the known

ways. Grape-diffusion juice is cooled to 20 ° C, clarified and fermented. The fermented grape-diffusion juice is clarified, removed from the sediment and stored in full containers until the juice is extracted from the fruit.

Fresh quince fruits in the amount of 1000 kg are subjected to inspection, washing and crushing. Fermented wines of fusion-diffusion juice with a strength of 8.5% by volume in an amount of 1000 kg (hydronic module 1: 1) are set into the resulting mass, mixed thoroughly, the resulting mixture is heated to 60 ° C and infused at this temperature for 30 minutes. Subsequently, the low-alcohol grape-quince drink is separated from the pulp, clarified, filtered and sugar solution is added to it, resulting in a finished conditioned product: alcohol 4.1% by volume, sugar 6.5 g / 100 cm

PRI mme R 2. Grapes of Sauvignon variety with a sugar content of 21 g / 100 cm in an amount of 100 kg are subjected to crushing and pickling. The gravity wort in the amount of 540 kg is separated from the obtained pulp and sent for production according to one of the known methods. Drinking water in the amount of 330 kg (hydraulic module 1: 0.15) is added to the glass pulp weighing 440 kg. The resulting mixture (170 kg) is heated to 60 ° C and insisted at this temperature for 2 hours. After pressing the mixture, the grape-diffusion juice in the amount of 650 kg, which has a sugar content of 12.8 g / 100 cm3, and the squeeze (120 kg) is sent for recycling in one of the known methods. Grape-diffusion juice is cooled to 20 ° C, clarified and fermented. The fermented grape-diffusion juice is clarified, removed from the sediment and stored in full containers until the juice is extracted from the fruit.

Fresh quince fruits in the amount of 1000 kg are subjected to inspection, washing and crushing. Fermented grape-diffusion juice with a strength of 7.5 vol.% Is set into the resulting mass and mixed thoroughly. The resulting mixture is heated to 65 ° C and insisted at this temperature for 30 minutes. Subsequently, the low alcohol grape-quince drink is separated from the pulp, clarified, filtered, and a sugar solution is added to it, resulting in a final conditioned product: alcohol 3.4% by volume, sugar 0.2 g / 100 cm .

EXAMPLE 3: Sauvignon grapes with a sugar content of 23 g / 100 cm3 in an amount of 1000 kg are subjected to crushing and pickling. From the resulting pulp, the gravity wort is separated in an amount of 540 kg and

send it to the production of one of the known methods. Drinking water in the amount of 440 kg (hydraulic module 1: 1) is added to the glassy pulp weighing 440 kg. The resulting mixture (880 kg) is heated to 60 ° C and insisted at this temperature for 2 hours. After pressing the grape-diffusion juice in an amount of 760 kg, which has a sugar content, is pressed out of the mixture by pressing.

0 10.7 g / 100 cm3, and the squeeze (120 kg) is sent for recycling using one of the known methods. Grape-diffusion juice is cooled to 20 ° C, clarified and fermented. The fermented grape-diffusion juice is clarified, removed from the sediment and stored in full containers until the juice is extracted from their fruit.

Fresh quince fruits in the amount of 1000 kg are subjected to inspection, washing and

0 crushing. In the resulting mass set fermented grape-diffusion juice strength of 6.4 vol.% And mix thoroughly. The resulting mixture is heated to 70 ° C and insisted at this temperature 40

5 minutes. Subsequently, the low alcohol grape-quince drink is separated from the pulp, clarified, filtered, and a sugar solution is added to it, resulting in a finished condition product:

0 alcohol 2.9 vol.%, Sugar 9.8 g / 100 cm3.

The addition of fermented diffusion juice to the ground quince fruits makes it possible to increase the yield of products from 1 ton of raw material by 2.5 times, while the quality does not deteriorate.

5Positive effect of the proposed

The method also consists in cheapening the product. In the proposed method, ethyl alcohol is obtained by fermentation of sugar diffusion grape juice.

0 An increase in the yield of a product from 1 ton of raw materials due to the use of an extractant also contributes to the cost reduction of products.

The technology for producing a low-alcohol beverage according to the proposed method excludes the use of sulfuric anhydride. The proposed method makes it possible to obtain a low alcohol grape-quince drink, which has a pleasant aroma with a light wine-quince tone and

0 full pleasant taste.

The positive effect of the proposed method is that the composition of the low-alcohol beverage does not include alcoholic infusion is locked. Cooking Technologists

5 blending components for a low alcohol beverage by the proposed method is simpler. The duration of the technology of fermented grape-diffusion juice is 6-7 days, and grape-quince juice - 3-5 hours.

Claims (1)

Claims method of preparing a low-alcohol beverage, which includes inspecting and washing quince fruits, grinding them to obtain pulp, extracting it, separating juice from the pulp and introducing sugar syrup into it, characterized in that, in order to increase the yield, improve quality and reduce the cost of the finished product Before aging, fermented diffusion grape juice with a strength of 6.4 to 8.5 vol. % in the ratio of 1: 1, the mixture is aged at 60 - 70 ° C for 30 - 40 minutes, and before the introduction of the sugar syrup, the resulting juice is subjected to clarification and filtration. The chemical composition of the dumped grape diffusion juice Effect of the extractant on the extraction of chemical components from the fruit of quince The dependence of the extraction of components from crushed quince fruits of size hydronic module Table 1 table 2 Table 3 Effect of medium heating temperature on extraction components from the fruit of quince (1: 1 hyromodule, heating time 40 min) Table 4