UA18940U - Method of blend stabilization based on the fermented apple juice - Google Patents

Abstract

Method of blend stabilization on the basis of fermented apple juice includes treatment of an intermediate product by reagent. Palygorskite the natural dispersion mineral used as reagent at blending heating up in an amount of 3-5 % from total quantity of the fermented apple juice.

Description

Description of the invention

A useful model refers to the food industry, namely liquor and vodka production. 2 A known method of clarifying fruit juice, which involves filtering, separating, heating, processing with avamarin, gelatin, mixing, settling, and ultrasonic exposure at a frequency of 20-200 kHz and an intensity of 0.3-1 W/cm2 (author's certificate of the USSR. Mo1805881 AZ. Method of clarification fruit juice, published March 30, 1993, Mo12 19911 bulletin.

The disadvantage of this method is failure to achieve the proper degree of clarification of fruit juice.

There is a well-known method of stabilizing juices, wine materials and wines, which involves the introduction of a reagent to prevent clouding of the product during storage | (patent of the Russian Federation Mo2000328 C1. Method of stabilization of juices and wines, publ. 09.07.9341.

The disadvantage of the method is the impossibility of removing colloids. The issue of further use of the reagent together with the precipitated juice particles is not resolved. In addition, this reagent is expensive, its dosage is strictly regulated, since the uncontrolled use of these drugs contributes to a decrease in the environmental safety index of the finished product.

The set task is achieved, that in the method of stabilizing the blend based on fermented apple juice, which involves processing the semi-finished product with a stabilizing agent, according to the useful model, the reagent is used when heating the blend, a natural dispersed mineral - palygorskite in the amount of 3-595 of the total amount of fermented apple juice.

The causal relationship between the proposed features and the technical result is as follows.

Palyhorskite is a natural mineral with a three-dimensional layered ribbon structure, having the formula

Ma5(H2O) OH) o|5iO40x4H2O. Absorption capacity is determined by the presence in the structure of the mineral of zeolite channels and transitional pores that form ribbons of crystals and their aggregates. Zeolite channels - primary pores of palyhorskite, make up a small part of the adsorption surface and have dimensions of 0.37x0.b4nm. Secondary pores are of different shapes and sizes, reaching 20 Ohms, and are formed by ribbons of crystals that are tightly packed together.

The activity of the adsorption surface of palyhorskite is caused by the breaking of 5i-O-5i bonds on the edges and ends of the crystals and the presence of exchangeable ions on the surface of the mineral. The edges of palyhorskite crystals are saturated with hydroxyl groups that can form hydrogen bonds with particles of organic substances present in the juice as impurities. The secondary pores of palyhorskite exhibit high adsorption properties in relation to Fo of carbohydrates with a higher molecular weight.

The production of low-alcohol wines and tinctures based on fermented apple juice, which to a certain extent d) corresponds to fresh apple juice, is of great national economic importance both for the rational "- use of the apple harvest and for the expansion of the assortment of liquor and vodka products, in particular "Medovukh" based fermented apple juice.

In the process of fermentation of apple juice, depending on the yeast strains used, aromatic and tasteful substances are formed (fermentation bouquet), the juice contains the main elements of food and dietary value of the apples themselves, as well as new substances formed during fermentation. The composition of apple juice includes: mono- and polysaccharides, organic acids, phenolic and nitrogen-containing acids, mineral substances, higher alcohols, aldehydes, enzymes, vitamins, and other substances. Technologically important polysaccharides are pectic substances, represented in the cell juice by soluble pectin (0.2-2960).

Fermented apple juice must have a reduced extract of at least 2.095, titrated acidity - 6.5-8.5g/dm?, volatile acids - up to 0.40g/dm3, higher alcohols - no more than BOOmg/dm3, glycerin - 4-Bg/ dm? and - 2,3-butylene glycol -0.4-0.5 g/dm.

During the production of "Medovukh" pectin substances, which are present in fermented apple juice that has undergone insufficient processing, fall into the sediment during blending. Blending cannot be achieved by filtering

Ge) complete removal of suspended particles, which affect the stability of the product, and during storage of "Meadow"

Secondary colloid turbidities appear. o The colloidal system in juices is caused mainly by proteins, pectin substances, starch, resins, o glues, etc., and hydrophilic colloids covered with a hydrate shell are preferred. On the surface of the particles there are potential-generating ions, which mostly cause the electric charge. The colloidal system in juices can be destroyed only under favorable conditions for colloidal particles to thicken, which in turn can happen with the loss of electric charge and interaction with other chemical substances. The hydration shell and electric charge of the same name of hydrophilic colloids prevent their aggregation and sedimentation. c It is possible to destroy the colloidal system (that is, to precipitate pre-agglomerated particles) by neutralizing the electric charges of colloidal particles, their dehydration and denaturation, or structural change of colloidal substances. The useful model is based on the task of stabilizing the mixture based on fermented apple juice and using an effective method of conducting the technological process, which makes it possible not to reduce its valuable components as a result of the processing of the semi-finished product.

To obtain transparent and stable drinks, it is not enough to simply remove cloudy suspensions (turbidity). It is necessary to reduce the content of coarsely dispersed particles of fruit tissue of heterogeneous composition, 65 in size larger than 0.5 mm, dissolved colloidal macromolecular compounds that cause the effect of light scattering (Tyndall effect), which in the future may lead to the formation of new turbidities.

These unwanted substances can be removed by using stabilizing agents, adsorbents, enzyme preparations or by filtering and separating.

Conducted experimental studies showed that palyhorskite exhibits a high adsorption capacity for high molecular weight substances (HMW), increasing the stability of the mixture based on fermented apple juice before the formation of secondary colloidal turbidity during storage.

To study the stability of blends based on fermented apple juice in order to avoid secondary colloidal turbidity in vodkas of the "Medovukha" type, fermented apple juice was blended with other components, except for alcohol, according to the recipe. To the obtained semi-finished product, pre-prepared palygorskite of the industrial fraction of 2-3 mm was introduced in certain ratios of adsorbent: blend, mixed, kept at a temperature of 50...802C for 10...40 minutes.

After treatment, the mixture was filtered. Alcohol was added to the resulting filtrate to achieve the concentration of the solution according to the technological regulations. In the obtained product, the main organoleptic and physico-chemical indicators were determined: taste, aroma, transparency, color according to standard methods.

As a control, a blend aged in the experimental conditions without the use of an adsorbent was used.

In the table 1 shows the results of the influence of changes in temperature, duration of treatment and the ratio of adsorbent: blend on the transparency of the blend after treatment with palyhorskite. The transparency of the blend (control) not treated with a sorbent - K. yu yuyu

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The obtained results made it possible to note a clear trend of increasing transparency with increasing temperature in the processing of the mixture for different ratios of components. The increase in transparency can be explained by Ge! the fact that when the temperature increases, the viscosity of solutions and the coefficient of surface tension decrease, which greatly facilitates adsorption. In addition, an increase in temperature activates the Brownian motion of particles, which contributes to so

Зз5 to their more effective penetration into the channels of palyhorskite, as well as accumulation on the layered surface of the adsorbent. "-

It was found that the transparency of the processed samples compared to the control increases by 3095 and reaches 98960 (in practice, the product is considered transparent if the value of this indicator is greater than 8995). Therefore, it is not enough to set the optimal modes of processing a blend based on fermented apple juice only by the amount of transparency. The most important qualitative indicator of the blend is its resistance to the formation of secondary turbidity during storage, which was checked by determining the volume of the turbidity clot. To do this, graduated tubes were poured with 25 ml of the blend, and it was left for 1-14 days at temperatures of 15...209C and at 2...660. The sediment volume was determined daily in these samples. When storing the mixture treated with palyhorskite, the results were determined after 14 days at holding temperatures of 15...209С and 2...6290. The obtained results are shown in Table 2, C, respectively.

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Analyzing the data presented in the table. 2, we can see that with Y-602C, the ratio of adsorbent: blend 1:20 and c 1:30, the best results are achieved, while the volume of turbidity in the samples approaches zero when the duration of contact with the adsorbent is 20-40 minutes. When the mixture processing temperature is increased to 702C, the sorbent:mixture ratio is 1:20-1:40, we achieve even better results with the same processing time of 20-40 minutes. With a further increase in the temperature of the mixture processing to 60, no improvement in the results was noted. The duration of contact of the blend with the adsorbent is less than 20 minutes. and the adsorbent: blend ratio of 1:50 in most cases did not bring the desired technological result.

Storing the product at lower temperatures leads to a slight increase in the turbidity content, which can be seen from Table 3, but these changes are reflected only in the second digit of this indicator. b5

Table C

Duration, min. Processing temperature, "С nty and s

The ratio of adsorbent: mixture

Sk rsoitvorgornoi ko tgoruzoryaortvo ko Gzoggvo avg vo,

Mud volume, cmZ/dmZ 67 holes ov (jav tla (012 olv|rez|ota, 7511 o (ovo hole? o 02 cool oghv(ooya 005 oza o 0060 oo smboye ooo omgogeoiv o o mya. to lo zvo oo roloz ooo | 1 ooo | o ooo)

Based on the table 2, C, the volume of the mud clot when all samples were stored for 14 days at temperatures of 15...209С and 2...62С; compared to the control, it decreases by about 8-30 times. This can be explained by the ability of the positive charges of the adsorbent to form hydrogen bonds with pectin substances, which causes aggregation and the formation of sediment by suspended clay particles.

As a result of the conducted research, the expediency of using the natural dispersed mineral palyhorskite fraction of 2.0-30 mm in the production technology of "Medovukha" vodka was established. Optimum parameters of blend processing, at which its high stability is achieved, are the ratio of adsorbent: blend 1:30-1:40, processing temperature 60...70 °C, duration - 25...30 minutes. At the same time, the quality indicators of the product (pH, acidity, SR) practically do not change in the process of processing it with palyhorskite.

Based on the obtained results, and taking into account the environmental safety of palyhorskite, its sufficiently large deposits in Ukraine, ease of extraction and processing, low cost, it is advisable to recommend palygorskite for increasing the stability of blends based on fermented apple juice in the production of liquor and vodka products. what 2

Claims (1)

The formula of the invention is a method of stabilizing a mixture based on fermented apple juice, which includes processing the semi-finished product (a) with a reagent, which differs in that the natural dispersed mineral - palyhorskite in the amount of 3-5 95 of the total amount of fermented apple juice is used as a reagent when heating the mixture. (o) Official Bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated circuit microcircuits", 2006, M 11, 15.11.2006. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. -- - and? - (ee) se) Cheka" (42) 60 b5