SU298643A1 - Method of aromatization of wines and juices - Google Patents
Method of aromatization of wines and juicesInfo
- Publication number
- SU298643A1 SU298643A1 SU1387066A SU1387066A SU298643A1 SU 298643 A1 SU298643 A1 SU 298643A1 SU 1387066 A SU1387066 A SU 1387066A SU 1387066 A SU1387066 A SU 1387066A SU 298643 A1 SU298643 A1 SU 298643A1
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- product
- pulp
- enrichment
- carried out
- weight
- Prior art date
Links
- 235000014101 wine Nutrition 0.000 title claims description 5
- 238000005899 aromatization reaction Methods 0.000 title description 2
- 102000004190 Enzymes Human genes 0.000 claims description 10
- 108090000790 Enzymes Proteins 0.000 claims description 10
- 239000000126 substance Substances 0.000 claims description 3
- 125000003118 aryl group Chemical group 0.000 claims description 2
- 230000015572 biosynthetic process Effects 0.000 claims description 2
- 230000002255 enzymatic Effects 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 claims description 2
- 235000019634 flavors Nutrition 0.000 claims description 2
- 238000003786 synthesis reaction Methods 0.000 claims description 2
- 230000002194 synthesizing Effects 0.000 claims description 2
- 230000000694 effects Effects 0.000 claims 1
- 238000002360 preparation method Methods 0.000 description 7
- CURLTUGMZLYLDI-UHFFFAOYSA-N carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 description 3
- 239000001569 carbon dioxide Substances 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 235000006085 Vigna mungo var mungo Nutrition 0.000 description 2
- 240000005616 Vigna mungo var. mungo Species 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 238000005352 clarification Methods 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- RAHZWNYVWXNFOC-UHFFFAOYSA-N sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 2
- 238000005273 aeration Methods 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- MYMOFIZGZYHOMD-UHFFFAOYSA-N oxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000010269 sulphur dioxide Nutrition 0.000 description 1
Description
Известен способ арохматизации вин и соков путем обогащени продукта веществами, содержащимис в мезге.There is a method of aromatization of wines and juices by enriching the product with substances contained in the mash.
Однако содержащиес в мезге ферменты, производ щие энзиматический синтез ароматических веществ, наход щ:Ихс в продукте, недостаточно активны.However, enzymes containing enzymatic synthesis of aromatic substances in the pulp are found in the product: They are not sufficiently active.
Цель изобретени - устранить указанный недостаток, а также придать желательный аромат готовому продукту.The purpose of the invention is to eliminate this drawback, as well as to impart the desired flavor to the finished product.
Это достигаетс тем, что мезгу гомогенизируют при температуре не выше 0°С, а обогащение продукта осуществл ют в анаэробных услови х при рН среды, равном рН мезги, вводимой в продукт.This is achieved by homogenizing the pulp at a temperature not higher than 0 ° C, and the enrichment of the product is carried out under anaerobic conditions at a pH of the medium equal to the pH of the pulp introduced into the product.
Обогащение продукта можно производить путем введени в него го.могената мезги в количестве 1-3 вес. % обрабатываемого продукта при температуре 37-40°С в течение 5- б час, или путем введени в него ферментного комплекса, выделенного из гомогената одним из известных -способов, в количестве 0,2 - 0,3 вес. % обрабатываемого продукта.Enrichment of the product can be done by introducing into it a pulp gene in an amount of 1-3 wt. % of the processed product at a temperature of 37-40 ° C for 5 bh, or by introducing into it an enzyme complex isolated from the homogenate by one of the known α methods in an amount of 0.2-0.3 wt. % processed product.
Перед гомогенизацией производ т одноразовое отжатие сока .из мезги.Before homogenization, a single squeeze of juice is made from the pulp.
Способ осуществл ют следующим образом.The method is carried out as follows.
вытесн ют углекислотой. Сок транспортируют в резервуар по трубопроводам (или шлангам) в услови х наименьшего аэрировани путем продавл.ивани углекислотой. Затем в резервуар внос т охлажденный до 0°С ферментный препарат в количестве 1 - 3 вес. %, представл ющий собой плодов или год (аромат которых желателен в ароматизируемом напитке), полученнуюdisplaced by carbon dioxide. The juice is transported to the reservoir via pipelines (or hoses) under the lowest aeration conditions by selling carbon dioxide. Then an enzyme preparation cooled to 0 ° C is introduced into the tank in an amount of 1 to 3 wt. %, which is a fruit or year (the scent of which is desirable in a flavored beverage), obtained
и растертую до го.могенного состо ни на холоде .and pounded to a homogeneous state in the cold.
В случае использовани обогащенного ферментного препарата, представл ющего собой энзиматически активную белковую фракциюIn the case of using an enriched enzyme preparation, which is an enzymatically active protein fraction
гомогената плодовой мезги, его добавл ют в количестве 0,2 - 0,3 вес. %.fruit pulp homogenate, it is added in the amount of 0.2 - 0.3 weight. %
После в-несени ферментного препарата резервуар герметизируют, довод т температуру смеси до 37-40°С и при этой температуре производ т интенсивное перемешивание в течениеAfter the enzyme preparation has been injected, the tank is sealed, the temperature of the mixture is brought to 37-40 ° C and at this temperature intensive mixing is carried out for
5-6 час. Затем смесь охлаждают до 0±2°С,5-6 hours The mixture is then cooled to 0 ± 2 ° C.
отстаивают в той же емкости, снимают с осад .ка с применением фильтрации и разливают вdefend in the same container, removed from the siege. with the use of filtration and poured into
бутылки, предварительно наполненные углекислотой .bottles pre-filled with carbon dioxide.
При проведении процесса ароматизации рН ароматизируемого напитка должна быть одинаковой с рН плодов или год, пошедших на приготовление ферментного препарата. Содерл ание растворенного кислорода в ароматизируемом напитке не должно превышать 0,5 мг/л и содержать свободного сернистого ангидрида.When carrying out the process of flavoring, the pH of the flavored drink should be the same with the pH of the fruit or the year that went into the preparation of the enzyme preparation. The content of dissolved oxygen in the flavored beverage should not exceed 0.5 mg / l and contain free sulfurous anhydride.
П р ,и м е р 1. В 100 л блочного сока (рЫ 3,8) внос т 3 кг ферментного препарата (энзиматически активного гомогената), полученного из блочной выжимки (рН 3,8). После ферментации в указанных выше услови х и осветлени получают сок со значительно усилившимс блочным ароматом.Example 1: 1. 100 l of block juice (PY 3.8) is supplemented with 3 kg of an enzyme preparation (an enzymatically active homogenate) obtained from a block squeeze (pH 3.8). After fermentation under the above conditions and clarification, juice is obtained with a significantly enhanced block aroma.
Пример 2. В 100 л блочного вина (рН 3,2) внос т 0,2 кг обогаш,енного ферментного препарата, полученного из земл ничной мезги (рН 3,2). После ферментации и осветлени в указанных услови х получают блочное вино с интенсивным ароматом земл ники.Example 2. In a 100 liter block wine (pH 3.2), 0.2 kg of enriched enzyme preparation obtained from cereal mash (pH 3.2) is introduced. After fermentation and clarification under the specified conditions, a block wine with an intense aroma of earthlings is obtained.
Предмет изобретени Subject invention
Claims (4)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| SU298643A1 true SU298643A1 (en) |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2628439A1 (en) * | 1988-03-08 | 1989-09-15 | Agronomique Inst Nat Rech | PROCESS FOR OBTAINING AROMA AND AROMA COMPONENTS FROM THEIR GLYCOSIDIC PRECURSORS, AND AROMA AND AROMA COMPONENTS THUS OBTAINED |
| WO1991003174A1 (en) * | 1989-09-07 | 1991-03-21 | Gist-Brocades N.V. | Process for obtaining aroma components and aromas from their precursors of a glycosidic nature, and aroma components and aromas thereby obtained |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2628439A1 (en) * | 1988-03-08 | 1989-09-15 | Agronomique Inst Nat Rech | PROCESS FOR OBTAINING AROMA AND AROMA COMPONENTS FROM THEIR GLYCOSIDIC PRECURSORS, AND AROMA AND AROMA COMPONENTS THUS OBTAINED |
| WO1991003174A1 (en) * | 1989-09-07 | 1991-03-21 | Gist-Brocades N.V. | Process for obtaining aroma components and aromas from their precursors of a glycosidic nature, and aroma components and aromas thereby obtained |
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