UA125714U - METHOD OF PRODUCTION OF ALCOHOLIC BEVERAGE "HORN" - Google Patents

Abstract

A method of producing an alcoholic beverage such as tartar (braga) based on fruit and berry mass, sugar and dry yeast, whereby only raw materials from apples, plums of different varieties and cherry berries, sugar, dried yeast are used for its production, and after the fermentation stage at a temperature of + 20-25 degrees Celsius, the resulting barrels are poured into a distillation apparatus, after which the fruit-berry alcohol with a strength of 76-80 vol. % is poured into a mini-distillery apparatus with a rectification column of periodic action with separation of the main, middle and tail fraction of the distillate, after such purification the alcohol is again poured into the distillation apparatus of the mini distillery, but already with a evaporation module containing a specially prepared mixture from the root of horseradish, where the alcohol is enriched with hogwort volatiles by steam heating, the resulting alcohol is filtered and mixed with artesian water to a strength of 42-43 vol. %, in the following ratio of ingredients, wt. %: raw material for braga 50-85water 10-50sugar 0,2 yeast 0,5hrain 1,0.

Description

The useful model belongs to the field of food industry, namely to the technologies of preparation of strong alcoholic beverages using apple and plum-cherry raw materials, as well as intermediate products of their use (raw alcohol, pomace, etc.).

Analysis of the latest research and publications shows that the liquor industry, in particular the production of strong alcoholic beverages, is distinguished by a wide range of products that have excellent organoleptic properties, but the composition leaves much to be desired.

Actual problems for our time are methods of diverse use of various types of raw materials enriched with biologically active compounds in the production of alcoholic beverages.

In the preparation of bitters and liqueurs, the use of aromatic substances, as well as various food dyes, is widely known (see, for example, the directory "Recipes of liquor-vodka drinks and vodkas" - K.: Derzhkharchprom of Ukraine, 19941 10.

The known method of producing an alcoholic beverage is the closest to alcoholic beverages of the tincture type (hereinafter - the Product), (Patent 93496, published on 10.10.14, authors: Gelikh A.O.,

Golovko M.P., Vasylenko 0.0O., and Sorokina N.O.), contains malt, flour, grain, berry or fruit jam, potatoes and other exclusively natural raw materials.

The disadvantage of an alcoholic drink is that it has a limited organoleptic property.

The task of the useful model is to improve the organoleptic properties of the product and use recipe components that are harmless to health, to expand the assortment of the domestic market of alcoholic beverages without the use of aromatic substances.

The task is solved by the fact that the recipe uses raw alcohol (mash) from apples, plums of various varieties and pitted cherry berries, sugar, dry yeast, and the finished product is enriched with horseradish phytoncides.

The new production technology allows you to get a drink similar to bitters and liqueurs, but with a larger palette of flavors with fewer ingredients. The production process includes three stages: preparation of raw alcohol of the first distillation from fruit and berry crops, processing of mash on a distillation apparatus to obtain fruit and berry alcohol with a strength of 76-80 95 vol. in the future, raw alcohol on the stills of a mini-distillery, equipped with a rectification column to separate the main, middle and tail fractions of the distillate, and an evaporation module with a specially prepared mixture of horseradish roots to saturate the middle fraction

With horseradish extracts.

Changing the raw materials or the preparation process at each stage significantly affects the final organoleptic properties of the product.

The number of components in the composition of an alcoholic drink is made in the following ratio, mass. 9o: raw materials for brew 50-85 water 10-50 sugar 0.2 yeast 0.5 horseradish 1.

When calculating the number of ingredients in the product, their total number should be equal to 100 95, which should be taken into account in the formula.

Claims (1)

USEFUL MODEL FORMULA The method of production of an alcoholic beverage of the tincture type based on raw alcohol (mash) from fruit and berry mass, sugar and dry yeast, which is distinguished by the fact that for its production, raw materials are used only from apples, plums of various varieties and cherry berries with stones removed, sugar , dry yeast, and after the stage of fermentation at a temperature of 20-25 degrees Celsius, the obtained mash is poured into a distillation apparatus, after which the obtained fruit-berry alcohol with a strength of 76-80 vol. 956 is poured into a "mini-distillery" type apparatus with a rectification column of periodic action with separation of the main, middle and tail fractions of the distillate, after such purification, the alcohol is again poured into the distillation apparatus of the mini-distillery, but already with an evaporation module, which contains a specially prepared mixture from horseradish root, where alcohol is enriched with horseradish phytoncides by means of heating in the form of steam, the obtained alcohol already with the smell and taste of horseradish is filtered and mixed with artesian water to a strength of 42-43 vol. 95, in the following ratio of ingredients, mass. 90: raw materials for brew 50-85 water 10-50 sugar 0.2 yeast 0.5 horseradish 1.0.