SU511341A1 - Method for the production of aromatic alcohol for strong alcoholic beverages - Google Patents
Method for the production of aromatic alcohol for strong alcoholic beveragesInfo
- Publication number
- SU511341A1 SU511341A1 SU1934845A SU1934845A SU511341A1 SU 511341 A1 SU511341 A1 SU 511341A1 SU 1934845 A SU1934845 A SU 1934845A SU 1934845 A SU1934845 A SU 1934845A SU 511341 A1 SU511341 A1 SU 511341A1
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- production
- aromatic alcohol
- alcoholic beverages
- strong alcoholic
- alcohol
- Prior art date
Links
- WVDDGKGOMKODPV-UHFFFAOYSA-N Benzyl alcohol Chemical compound OCC1=CC=CC=C1 WVDDGKGOMKODPV-UHFFFAOYSA-N 0.000 title description 5
- 238000000034 method Methods 0.000 title description 4
- 238000004519 manufacturing process Methods 0.000 title description 3
- 235000013334 alcoholic beverage Nutrition 0.000 title 1
- 238000004821 distillation Methods 0.000 description 6
- 235000013361 beverage Nutrition 0.000 description 4
- 235000007238 Secale cereale Nutrition 0.000 description 3
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 235000008429 bread Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 125000003118 aryl group Chemical group 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 238000004508 fractional distillation Methods 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 1
- 229910052753 mercury Inorganic materials 0.000 description 1
- 235000012433 rusks Nutrition 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Alcoholic Beverages (AREA)
Description
Изобретение может быть использовано при производстве крепких напитков, напри мер горьких настоек Петровска , Юбилейна , имеющих аромат хлеба, Аромати 1Й спирт вл етс дистилл том, по учаемг м перегонкой эфиро-масличного и другого ароматического сырь с водно-спиртовым раствором. Известен способ получени ароматного спирта, предусматриЕШЮмш.й перегонку пше- ничных сухарей с водно-спиртовым растворо и отбор в процессе перегонки фракций дистилл та . Недостатком способа вл етс то, что готова продукци при температуре ниже 10 С начинает опалесцировать и в процессе хранени при низкой температуре становитс ртутной. Пос.тедуюша выдержка при нормаль ной температуре не дает полного осветлени т, е. продукт тер ет товарный вид. Кроме того, на прнгитовление ароматного спирта расходуетс такой ценный продукт как хлеб. Целью -изобретени вл етс повышение стойкости напитков при хранении и улучше- нив их качества, а также удешевление на питксэв. дости -аетс тем, что в качестве сырь используют ржаные или пшеничные от руби. Пример. 1 кг ржаных отрубей зали«вают 20 л водно-спиртовой жидкости крепостью 45 об.%, загружают в куб перегонного аппарата, выдерживают 12 час при ЗО°С и осуществл ют фракционированную перегонку. Первую фракцию ( примерно 2% от залитой жидкости) собнракхг отдельно. В каче стве ароматного спирта отбирают среднюю фракцию (40«50% от объема залг/-ой водно-спиртовой жидкости). В результате применени предложенного пособа повышаетс стойкость напитков при ранении, что позвол ет транспортировать здели на далекие рассто ни , а также экоомить расход хлеба дл изготовлени . Натойка Колос, приготовленна на ароматх спиртах, полученных с испол5.т3.ованием в ijjuca, оцекэна на дегуста- перегонки сьфь , 9,1 о dajjjia, а с использованием су- . ., 8,9/ балла,. р м V л а и & о б р 8 т 8 н и производства эроматкого спирта . :;.р крйийй,:-: а.п5а)гольных напитков путем S11341 g 4 .его хлебный аромат, БоднО - ;пиртовым раствором и отбором Б процессе перегонки фракций дистилл та о тл и ч а ю щ и .| с тен; чтО) с целью повышени стойкости напитков при хр-ане- д удешевлени готового напитка, в лЗв честве сырь используют пшеничные или ржаные отруби.The invention can be used in the production of strong drinks, for example, bitter infusions of Petrovsk, Yubilein, which have the aroma of bread, Aromatic 1st alcohol is a distillate, according to distillation of essential oil, other aromatic raw materials with a water-alcohol solution. A method of obtaining aromatic alcohol is known, which envisages the distillation of wheat rusks with a water-alcohol solution and the selection of distillate fractions in the process of distillation. The disadvantage of the method is that the finished product at a temperature below 10 ° C begins to opalesce and during storage at low temperature becomes mercury. After one exposure at normal temperature does not completely brighten, that is, the product loses its presentation. In addition, such a valuable product as bread is spent on the formation of aromatic alcohol. The purpose of the invention is to increase the stability of beverages during storage and improve their quality, as well as reduce the cost of pitxev. This is achieved by using rye or wheat for chopping as raw materials. Example. 1 kg of rye bran is poured with 20 liters of an aqueous-alcoholic liquid of 45 vol.% Strength, loaded into the cube of the distillation apparatus, kept for 12 hours at 30 ° C, and fractional distillation is carried out. The first fraction (approximately 2% of the filled fluid) is collected separately. An average fraction is taken as aromatic alcohol (40–50% of the volume of volatile / –th water – alcohol liquid). As a result of the application of the proposed manual, the stability of beverages when wounded is increased, which allows them to be transported over long distances, as well as to save the consumption of bread for making. Natoyka Kolos, prepared on aromas by alcohols, obtained with the use of 5.th3. In ijjuca, graded on a tasting-distillation, 9.1 o dajjjia, and using soo-. .8.9 / point p v la and & About bp 8 t 8 n and the production of aromatic alcohol. :;. р крйй,: -: а.п5а) goblins by S11341 g 4. its bready aroma, BodnO -; phertom solution and selection B of the distillation process of the distillate fractions of t and h and y and. | | with ten; chto) to increase the durability of beverages in the case of xr-andea, to reduce the cost of the finished beverage, wheat or rye bran is used as raw materials.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU1934845A SU511341A1 (en) | 1973-06-15 | 1973-06-15 | Method for the production of aromatic alcohol for strong alcoholic beverages |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU1934845A SU511341A1 (en) | 1973-06-15 | 1973-06-15 | Method for the production of aromatic alcohol for strong alcoholic beverages |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| SU511341A1 true SU511341A1 (en) | 1976-04-25 |
Family
ID=20557317
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| SU1934845A SU511341A1 (en) | 1973-06-15 | 1973-06-15 | Method for the production of aromatic alcohol for strong alcoholic beverages |
Country Status (1)
| Country | Link |
|---|---|
| SU (1) | SU511341A1 (en) |
-
1973
- 1973-06-15 SU SU1934845A patent/SU511341A1/en active
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