RU2323965C1 - Honey alcoholic beverage production method and its composition (variants) - Google Patents

Abstract

FIELD: food production technology.

SUBSTANCE: method provides for mixing water with honey and hydrolyzing agent - food acid, honey hydrolization by heating at the temperature 100-110°C for 30-45 min. Introduce invert sugar, cool the mixture, filter it, blend with other ingredients. Then add detoxicant, water and alcohol till the strength of 8.5-20%, citric acid till total titratable density 3.5-4.5 g/100 cm³, mix the blending, filter it and bottle. Beverage compositions made in such a way contain natural honey, hydrolyzing agent - food acids, invert syrup, detoxicant, colour, blending ingredients, citric acid to achieve necessary acidity and water-alcohol liquid for strength 8.5-20.0%. Used food acids are citric, lactic, malic and tartaric acids, used detoxicant is succinic acid, fumaric acid or their salts К⁺, Na⁺, NH₄ ⁺, Ca⁺⁺. Used blending ingredients are fruit and berry juices and water, vegetable and aromatic infusions, aromatic oils.

EFFECT: increases the ready product organoleptic property and improves its stability.

11 cl, 1 tbl, 13 ex

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Description

The invention relates to the food industry, in particular to distillery production.

Known methods for the preparation of honey alcoholic beverages, which are based on the process of fermentation of raw materials [RU, patent No. 2202604, IPC ⁷ C12G 3/02, C09B 61/00; No. 2022005, IPC ⁷ С12G 3/00; No. 2240345, IPC ⁷ С12G 3/02, С12G 3/12; No. 2198573, A23L 2/00; applications No. 92013756, IPC ⁷ С12G 3/06; No. 93003383, IPC ⁷ С12G 3/02, No. 93009748, IPC ⁷ С12G 3/06; No. 93042430, IPC ⁷ C12G 3/02; No. 93042432, IPC ⁷ С12G 3/06; No. 2002103740, IPC ⁷ C12G 3/12, C12G 3/07 C12H 1/22, No. 2002130135, C12G 3/06]. However, the use of the fermentation process reduces the stability of drinks, their content of useful organic substances, honey, spent on the formation of alcohol, carbon dioxide, nutrition of yeast, and most importantly drinks have a short shelf life (within three to four weeks). Currently, more acceptable methods for the preparation of honey alcoholic beverages, free from these disadvantages, are methods of preparing drinks based on blending.

A known method of producing a wine drink, comprising blending grape wine material, sugar syrup, caramel color, oak concentrate, rectified alcohol and water, mixing it, holding it on glue for 5-10 days, removing from sediment, filtering, rest for 3 days, adding flavorings "honey" and "cognac", mixing, filtering [RU, patent No. 2039808, IPC ⁷ C12G 3/06].

A known method of producing a beverage, comprising blending grape wine material, sugar syrup, caramel color, rectified spirit and water, a component that gives the aroma of honey, use natural honey, before blending, caramel color and sugar syrup are pre-mixed, the mixture is alcoholized to the conditions of the finished product, maintained 6-8 hours, and during the aging process, natural honey is added to it with stirring, while 150-250 dal of grape wine material is used to obtain 1000 dal of the drink, 2-4 al caramel, sugar syrup - to ensure that the mass concentration of sugars, 15 g / dm ^3, and the rectified alcohol and water - to provide a given amount by volume of ethyl alcohol 25% [RU, patent №2123037, IPC ⁶ S12G 3/06] .

However, the above methods are laborious, require a long time for preparation and special methods of processing the beverage, such as pasting, because they include unstable components, such as grape wine stock, for example.

The known composition of the balm honey "Egyptian Nights", containing natural honey, sage, yarrow, St. John's wort, chamomile bees, lavender, hops, juniper, oak bark and water-alcohol liquid in the following ratio of ingredients, kg / 1000 gave the finished product:

natural honey 2500-3500 bees 350-450 sage 30-60 yarrow 30-60 St. John's wort 30-60 chamomile 30-60 lavender 30-60 hop 30-60 juniper fruit 30-60 Oak bark 30-60 water-alcohol liquid rest

[RU, patent No. 2091477, IPC ⁷ C12G 3/06].

The known composition of the bitter tincture "Far Eastern", containing eleutherococcus root, lemongrass, sugar, honey, propolis, color and water-alcohol liquid in the following ratio, kg / 1000 gave:

propolis 8.42-9.42 eleutherococcus root 2.84-3.84 lemongrass 282.4-292.4 honey 65.0-75.0 color 28.0-32.0 sugar 164.9-183.9 water-alcohol liquid rest

[RU, patent No. 2092537, IPC ⁷ C12G 3/06].

However, the above compositions contain waxes, which complicates their filtering and reduces stability.

The closest in technical essence and the achieved result is a method for the production of honey alcoholic beverage, which involves mixing pre-prepared water with natural flower honey at the rate of 250 g of honey and 200 g of alcohol per 1 liter of the finished product having a strength of 20 ° and a sugar content of 20%, the water-honey mixture is stirred for 10 minutes at a temperature of + 39 ° C ± 1 ° C, followed by the addition of alcohol into this mixture with continuous stirring for another 10 minutes at the same temperature, and only after that odyat filtering finished beverage and its subsequent bottling.

[RU, application No.2000120786, IPC ⁷ C12G 3/06].

The disadvantages of this method are the low stability and high cost of the drink due to the use of a large amount of honey, which leads to the loss of presentation in storage, as well as the need to use special equipment for making alcohol at a temperature of + 39 ° C ± 1 ° C.

The closest in composition to the claimed is the composition of the ingredients for the punch "Sbiten", containing the following ratio of ingredients in kg per 1000 gave the finished product:

Honey natural 990-1010

Citric Acid 15-25

Kohler 5-15

Immortelle sand 1.5-2.5

Origanum 1.5-2.5

St. John's wort pierced 1.5-2.5

Linden "flowers" 0.3-0.7

Peppermint 1.0-2.0

Yarrow 0.3-0.7

Anise ordinary 0.4-0.8

Cloves 0.1-0.5

Cinnamon 0.4-0.8

Orange oil 0.09-0.11

Alcoholic Apple Juice 1490-1510

Sugar Syrup 2470-2480

Water-alcohol liquid rest

Get punch "Sbiten" by blending previously prepared by the well-known technology of alcoholized juice, water-alcohol infusions, vegetable ingredients and sugar syrup 65.8%, oil, honey, color and water-alcohol liquid based on the receipt of punch with a strength of 20% vol., blend exposure for assimilation and filtration. Citric acid in the drink is used as a flavoring ingredient [RU, patent No. 2084504 C1, IPC ⁷ C12G 3/06].

A disadvantage of the known composition is the low stability of the drink due to the introduction of high concentrations of natural honey containing wax, high molecular weight protein and pectin substances, as well as non-inverted sugar syrup, causing instability of honey drinks.

The technical result of the claimed composition is to create a new honey drink, expanding the range of well-known drinks with good organoleptic properties, improved stability due to the invert syrup and honey contained in it, freed from wax and other substances that cause turbidity.

The technical result of the proposed method is a step hydrolysis in two phases under the influence of food acids. The first phase is the necessary hydrolysis for dehydration of waxes and the transfer of high molecular weight natural substances into a soluble state. The second phase is short-term and higher temperature heating for hydrolysis of starch. This method provides transparency to the drink, long-term stability, unlike other methods where fermentation and boiling of honey is used. The method does not require additional purification (pasting, the introduction of bentonite), because allows you to hydrolyze starch and release wax, which contribute to the formation of turbidity during long-term storage and make it difficult to filter. In addition, in the drink, part of the honey is replaced with invert syrup, which reduces its cost, ensures stability and transparency of the drink.

A method of producing a honey drink involves mixing prepared water with honey and a hydrolyzing agent - food acid (citric, lactic, malic, tartaric), hydrolyzing honey, heating at a temperature of 45-50 ° C for two hours and at a temperature of 100-110 ° C within 30-45 min, the introduction of pre-prepared invert sugar, cooling the mixture, filtering, blending with the rest of the ingredients and water, rectified alcohol, mixing the blend, filtering and bottling. To impart detoxifying properties at the blending stage, succinic or fumaric acids or their salts are introduced according to the recipe.

The proposed method is as follows.

Honey is dissolved in a certain volume of water (water module 1: 5), a hydrolyzing agent is introduced - food acid, the mixture is heated at 40-50 ° C for 2 hours and 100-110 ° C for 30-45 minutes, the resulting solution is cooled, filtered blended with invert syrup and other ingredients, at the blending stage, a detoxifying additive is introduced, then alcohol is added to the required strength, water is added to a volume of 1000 dal, citric acid is added to a total titratable acidity of 3.5-4.5 g / 100 cm. Solution mix, filter and pour.

When compiling recipes, the content of extractives (on dry matter) should be at least 10.5 g / 100 cm ³ . As a hydrolyzing agent, citric, lactic, malic, or tartaric acids are used. Succinic or fumaric acids or their salts K ⁺ , Na ⁺ , NH ₄ ⁺ , Ca ⁺⁺ are introduced as a detoxifying additive. Fruit and berry juices and fruit drinks (fruit drinks of blueberries, dried apricots, aronia, rose hips, apple juice, strawberry), infusions of plant and aromatic raw materials (hop infusion, peppermint, peppermint, birch buds, linden blossom), aromatic oils ( orange or lemon or tangerine or bergamot or curasso or orange or fennel oil) [The ingredients used are prepared according to the collection “Recipes for alcoholic beverages and vodkas”. P 10-12399-99. Moscow, 1999. - 351 p.]. To obtain the necessary acidity of the drink, citric acid is usually used. The use of other food acids is also possible, but can lead to a rise in price of the product. Acidity is given by citric acid.

In the described manner, drinks of the following compositions are prepared in the calculation of kg / 1000 dal of a honey alcoholic beverage:

Composition 1.

Natural honey 266-900 Hydrolyzing agent (food acid) 2.13-7.2 Invert syrup 700-1334 Detoxifying additive (amber or fumaric acid or their salts K ⁺ , Na ⁺ , NH ₄ ⁺ , Ca ⁺⁺ 0.5-1.0 Color 5.0-7.0 Aromatic oil (orange or lemon or tangerine or bergamot or curasso, or orange or fennel oil) 0.2-0.3 Citric acid to total titratable acidity, g / 100 cm ³ 3.5-4.5 Water-alcohol liquid based on the strength 8.5-20% vol. Rest

Composition 2.

Natural honey 266-900 Hydrolyzing agent (food acid) 2.13-7.2 Invert syrup 700-1334 Detoxifying additive (amber or fumaric acid or their salts K ⁺ , Na ⁺ , NH ₄ ⁺ , Ca ⁺⁺ ) 0.5-1.0 Color 5.0-7.0 Citrus Extract (Orange or Lemon or tangerine) 10-15 Citric acid to total titratable acidity, g / 100 cm ³ 3.5-4.5 Water-alcohol liquid based on the strength 8.5-20% vol. Rest

Composition 3.

Natural honey 266-900 Hydrolyzing agent (food acid) 2.13-7.2 Invert syrup 700-1334 Detoxifying additive (amber or fumaric acid or their salts K ⁺ , Na ⁺ , NH ₄ ⁺ , Ca ⁺⁺ ) 0.5-1.0 Color 5.0-7.0 Blueberry fruit 5.0-10.0 Morse dried apricots 10.0-15.0 Chokeberry Morse 5.0-10.0 Rosehip Morse 10.0-15.0 Apple juice 10.0-15.0 Strawberry juice 10.0-15.0 Hop infusion 5.0-10.0 Peppermint Infusion 20.0-25.0 Birch bud infusion 15.0-20.0 Linden blossom 15.0-20.0 Citric acid to total titratable acidity, g / 100 cm ³ 3.5-4.5 Water-alcohol liquid based on the strength 8.5-20% vol. Rest

The invention is illustrated by the following examples.

Example 1. 266 kg of honey is dissolved in 1330 l of water, 2.13 kg of citric acid are introduced, heated for 2 hours at a temperature of 50 ° C, then for 45 minutes at 100 ° C. The resulting solution is cooled, filtered, 1334 kg of invert syrup, 0.2 kg of orange oil, 5 kg of color, 0.5 kg of potassium hydrosuccinate are introduced, rectified ethyl alcohol to a strength of 8.5% vol., The remaining water to bring the volume to 1000 dal, citric acid to achieve a total titratable acidity of 3.5 g / 100 cm ³ . The solution is stirred, filtered and poured.

Example 2. 450 kg of honey are dissolved in 2250 l of water, 3.6 kg of malic acid are added, heated for 2 hours at a temperature of 45 ° C, then for 30 minutes at 105 ° C. The resulting solution is cooled, filtered, 1096 kg of invert syrup, 0.25 kg of lemon oil, 6 kg of colour, 0.7 kg of potassium fumarate are added, rectified ethyl alcohol to a strength of 11% vol., The remaining water to bring the volume to 1000 dal, citric acid to achieve a total titratable acidity of 4 g / 100 cm ³ . The solution is stirred, filtered and poured.

Example 3. 500 kg of honey is dissolved in 2500 l of water, 4 kg of tartaric acid are introduced, heated for 2 hours at a temperature of 40 ° C, then for 40 minutes at 110 ° C. The resulting solution is cooled, filtered, 1200 kg of invert syrup, 0.3 kg of tangerine oil, 7 kg of tint, 0.9 kg of calcium succinate are introduced, rectified ethyl alcohol to a strength of 20% vol., The remaining water to bring the volume to 1000 dal, citric acid to achieve a total titratable acidity of 4.5 g / 100 cm ³ . The solution is stirred, filtered and poured.

Example 4. 700 kg of honey are dissolved in 3500 l of water, 5.6 kg of citric acid are introduced, heated for 2 hours at a temperature of 50 ° C, then for 30 minutes at 105 ° C. The resulting solution is cooled, filtered, 1334 kg of invert syrup, 0.2 kg of bergamot oil, 5.5 kg of color, 1 kg of ammonium succinate, rectified ethyl alcohol to a strength of 11% vol. Are added, the remaining water to bring the volume to 1000 dal, citric acid to achieve a total titratable acidity of 4.5 g / 100 cm ³ . The solution is stirred, filtered and poured.

Example 5. 900 kg of honey are dissolved in 4500 l of water, 7.2 kg of lactic acid are introduced, heated for 2 hours at a temperature of 45 ° C, then for 45 minutes at 105 ° C. The resulting solution is cooled, filtered, 1200 kg of invert syrup, 0.3 kg of curasso oil, 7 kg of tint, 0.5 kg of potassium fumarate, rectified ethyl alcohol to a strength of 14% vol. Are added, the remaining water to a volume of 1000 is given, citric acid to achieve a total titratable acidity of 3.5 g / 100 cm ³ . The solution is stirred, filtered and poured.

Example 6. 350 kg of honey are dissolved in 1750 l of water, 2.8 kg of citric acid are introduced, heated for 2 hours at a temperature of 40 ° C, then for 30 minutes at 105 ° C. The resulting solution is cooled, filtered, 1334 kg of invert syrup, 0.3 kg of orange oil, 5 kg of color, 1 kg of fumaric acid are added, rectified ethyl alcohol to a strength of 11% vol., The remaining water to bring the volume to 1000 dal, citric acid to reach total titratable acidity 4.5 g / 100 cm ³ . The solution is stirred, filtered and poured.

Example 7. 266 kg of honey is dissolved in 1330 l of water, 2.13 kg of tartaric acid are introduced, heated for 2 hours at a temperature of 40 ° C, then for 30 minutes at 110 ° C. The resulting solution is cooled, filtered, 700 kg of invert syrup, 0.3 kg of fennel oil, 5 kg of colourant, 0.5 kg of sodium fumarate, rectified ethyl alcohol to 8% vol. Are added, the remaining water to bring the volume to 1000 dal, citric acid to achieve a total titratable acidity of 3.5 g / 100 cm ³ . The solution is stirred, filtered and poured.

Example 8. 266 kg of honey is dissolved in 1330 l of water, 2.13 kg of citric acid is introduced, heated for 2 hours at a temperature of 50 ° C, then for 45 minutes at 100 ° C. The resulting solution is cooled, filtered, 1334 kg of invert syrup, 10 l of orange extract, 5 kg of color, 1 kg of sodium succinate, rectified ethyl alcohol to a strength of 8.5% vol. Are added, the remaining water to bring the volume to 1000 dal, citric acid to reach total titratable acidity 3.5 g / 100 cm ³ . The solution is stirred, filtered and poured.

Example 9. 400 kg of honey are dissolved in 2000 l of water, 3.2 kg of citric acid are introduced, heated for 2 hours at a temperature of 45 ° C, then for 30 minutes at 100 ° C. The resulting solution is cooled, filtered, 1200 kg of invert syrup, 15 l of lemon extract, 6 kg of colour, 0.8 kg of ammonium fumarate are added, rectified ethyl alcohol to a strength of 11% vol., The remaining water to bring the volume to 1000 dal, citric acid to reach total titratable acidity 4 g / 100 cm ³ . The solution is stirred, filtered and poured.

Example 10. 900 kg of honey are dissolved in 4500 l of water, 7.2 kg of citric acid are introduced, heated for 2 hours at a temperature of 40 ° C, then for 40 minutes at 110 ° C. The resulting solution is cooled, filtered, 700 kg of invert syrup, 12 l of tangerine extract, 7 kg of tint, 1 kg of calcium succinate, rectified ethyl alcohol to a strength of 14% vol. Are added, the remaining water until the volume is 1000 dal, citric acid until the total titratable acidity 4.5 g / 100 cm ³ . The solution is stirred, filtered and poured.

Example 11. 900 kg of honey are dissolved in 4500 l of water, 7.2 kg of citric acid are introduced, heated for 2 hours at a temperature of 40 ° C, then for 35 minutes at 110 ° C. The resulting solution is cooled, filtered, 700 kg of invert syrup, 0.5 kg of succinic acid, 5.0 l of blueberries, 10.0 l of dried apricots, 5.0 l of aronia, 10.0 l of wild rose, 10, 0 l apple juice, 10.0 l strawberry juice, 5.0 l hop infusion, 20 l peppermint infusion, 15 l birch bud infusion, 15 l linden infusion, 5 kg tint, rectified ethyl alcohol to 8.5% strength vol., the remaining water to bring the volume of 1000 gave, citric acid to achieve a total titratable acidity of 3.5 g / 100 cm ³ . The solution is stirred, filtered and poured.

Example 12. 700 kg of honey are dissolved in 3500 l of water, 5.6 kg of malic acid are added, heated for 2 hours at a temperature of 50 ° C, then for 30 minutes at 100 ° C. The resulting solution is cooled, filtered, 1238 kg of invert syrup, 1 kg of calcium succinate, 7.0 l of blueberry fruit juice, 12.0 l of dried apricot fruit juice, 8.0 l of aronia fruit juice, 12.0 l of rosehip fruit juice, 13.0 l are introduced apple juice, 12.0 liters of strawberry juice, 8.0 liters of hop infusion, 25 liters of peppermint extract, 17.5 liters of birch buds infusion, 18 liters of linden infusion, 6 kg of tint, rectified ethyl alcohol to a strength of 14% vol. , the remaining water to bring the volume of 1000 gave, citric acid to achieve a total titratable acidity of 4.5 g / 100 cm ³ . The solution is stirred, filtered and poured.

Example 13. 266 kg of honey is dissolved in 1330 l of water, 2.13 kg of lactic acid is introduced, heated for 2 hours at a temperature of 45 ° C, then for 45 minutes at 105 ° C. The resulting solution is cooled, filtered, 1334 kg of invert syrup, 0.7 kg of potassium hydrosuccinate, 10.0 l of blueberry fruit juice, 15.0 l of dried apricot fruit juice, 10.0 l of chokeberry fruit juice, 15.0 l of rosehip fruit juice, 15, 0 l of apple juice, 15.0 l of strawberry juice, 10.0 l of hop infusion, 23 l of peppermint infusion, 20 l of birch bud infusion, 20 l of linden infusion, 7 kg of tint, rectified ethyl alcohol to a strength of 20% vol. , the remaining water to bring the volume of 1000 gave, citric acid to achieve a total titratable acidity of 4 g / 100 cm ³ . The solution is stirred, filtered and poured.

Testing of the obtained drinks for their stability and organoleptic properties was carried out at the Kazan distillery of OAO Tatspirtprom and it was shown that the stability of the claimed drinks is high. The studied drinks remained transparent, retained their good organoleptic properties, as evidenced by the results presented in the table.

The test results of the claimed drink (options)

Claims (11)

1. A method of producing a honey alcoholic beverage, comprising mixing water with natural honey, mixing, heating the water-honey mixture, adding alcohol, filtering the finished product and bottling, characterized in that the water-honey mixture is hydrolyzed with food acid at a temperature of 40-50 ° C for 2 hours and at 100-110 ° C for 30-45 minutes, the solution is cooled, filtered, blended with invert syrup and the necessary flavoring ingredients, a detoxifying agent, water and alcohol are introduced to a strength of 8.5-20 vol.%, citric acid of total titratable acidity of 3.5-4.5 g / 100 cm ³ stirred solution, filtered and bottled. 2. The method according to claim 1, characterized in that as a food acid use citric, or lactic, or malic, or tartaric acid. 3. The method according to claim 1, characterized in that as a detoxifying additive, succinic or fumaric acid or their salts K ⁺ , Na ⁺ , NH ₄ ⁺ , Ca ^{++ are used} . 4. The method according to claim 1, characterized in that as the necessary flavoring blending ingredients, fruit and berry juices and fruit drinks, infusions of plant and aromatic raw materials, aromatic oil or citrus extract are used. 5. The composition of the honey alcoholic beverage containing natural honey, citric acid, color, aromatic oil, water-alcohol liquid, characterized in that it additionally contains a hydrolyzing agent, invert syrup, detoxifying additive in the following ratio of ingredients, kg / 1000 gave the drink: natural honey 266-900 hydrolyzing agent (food acid) 2.13-7.2 invert syrup 700-1334 detoxifying agent 0.5-1.0 color 5.0-7.0 aromatic oil 0.2-0.3 citric acid to total titratable acidity, g / 100 cm ³ 3.5-4.5 water-alcohol liquid from the calculation of the strength of 8.5-20 vol.% Rest. 6. The composition according to claim 5, characterized in that the aromatic oil used is orange, or lemon, or tangerine, or bergamot, or curasso, or orange, or fennel oil. 7. The composition of the honey alcoholic beverage containing natural honey, citric acid, color, water-alcohol liquid, characterized in that it further contains a hydrolyzing agent, invert syrup, citrus extract and detoxifying additive in the following ratio of ingredients, kg / 1000 gave the drink: natural honey 266-900 hydrolyzing agent (food acid) 2.13-7.2 invert syrup 700-1334 detoxifying agent 0.5-1.0 color 5.0-7.0 citrus extract 10-15 citric acid to total titratable acidity, g / 100 cm ³ 3.5-4.5 water-alcohol liquid from the calculation of the strength of 8.5-20 vol.% Rest. 8. The composition according to claim 7, characterized in that as a citrus extract using lemon, orange or tangerine extract. 9. The composition of the honey drink containing natural honey, citric acid, color, water-alcohol liquid, apple juice, peppermint infusion, lilac color, characterized in that it additionally contains a hydrolyzing agent, invert syrup, detoxifying agent, blueberries and dried apricots , fruit juice of aronia, rosehip, strawberry juice, hop infusion, infusion of birch buds in the following ratio of ingredients kg / 1000 gave a drink: natural honey 266-900 hydrolyzing agent (food acid) 2.13-7.2 invert syrup 700-1334 detoxifying agent 0.5-1.0 color 5.0-7.0 blueberry fruit drink 5.0-10.0 fruit drink dried apricots 10.0-15.0 chokeberry fruit juice 5.0-10.0 rose hip 10.0-15.0 Apple juice 10.0-15.0 Strawberry juice 10.0-15.0 hop infusion 5.0-10.0 peppermint infusion 20.0-25.0 infusion of birch buds 15-20 linden blossom 15-20 citric acid to total titratable acidity, g / 100 cm ³ 3.5-4.5 water-alcohol liquid from the calculation of the strength of 8.5-20 vol.% Rest. 10. The composition of the honey alcoholic beverage according to claims 5, 7 and 9, characterized in that the following are used as hydrolyzing agent: citric, lactic, malic or tartaric acid. 11. The composition according to PP.5, 7 and 9, characterized in that as a detoxifying additive using succinic or fumaric acid or their salts K ⁺ , Na ⁺ , NH ₄ ⁺ , Ca ⁺⁺ .