LV11980B - ANALYSIS OF ALCOHOLIC BEAM PRODUCTION - Google Patents

Abstract

The invention refers to food industry. The non-alcoholic drink production is being made from malt mash by boiling then blending and separating albumen dregs from it.The production method differs in that the malt mash is being boiled until its dry contents is 15-17 percent of mass, then blending at a temperature of 60-70 degrees C, heating up to simmering, filtering by cooling and then standing. To hasten the cooling process, before initial cooling to 60-63 degrees C should be made rapid cooling of the drink to 2-4 degrees C. The offered method gives a chance to retain biologically active substances in the mash to the utmost.

Description

LV 11980

CnOCOE nPOH3BOJCTBA ΕΕ3ΑΙΙΚΟΓΟ.ίΠ > ΗΟΓΟ COJIOUOBOrO 3 H3o6pexeHHe othochtch mmeBoft nPOMbinuicHHOCTH, b nacraocrH, κ npOH3BOflCTBy 6e3aJKOrOJIbHbIX HanHTKOB. H3BeCTeH Cnoeo6 npt > H3BOflCTBa COJIOHOBbIX 6e3ajncorojiBHHX HanHTKOB Health h Riga malt Ha cojioaobom oKcipaicre, ιιρΒΗίΓΓΒΐό b KanecTBe npoTomna h 3aKjnonaiomHācH b npHroTOBJieHHH cononoBoro aKcipaicra, conepxamero of 60-70% MaccoBož hojih cyxnx Bemecre, paciBopeHHH ero b Bone, κηπηηοηηη solution of b TeneHHH 2 Naco, oxjiaHcneHHH h Kyna * npoBaHHH nocjie OTcraHBaHHH CellCoboro ocaflKa. Cnoco6 ocymecTBJinjicH b cootbctctbhh c Pecny6jraicaHCKHM cTannapTOM PCT 68-82 “HanHTKH cojionoBbie”.

HenocrancoM H3BecrHoro cnoco6a HBJiflercn pa3pyraeHHe eonep) KaiHHXCH b cojioaobom cycjie OHononraecKR βκτηβημχ BemecTB (aMHHOKHCJioT, βηίημηηοβ ipymn > i B h ap.) NPA ftiiHTejn > HOM (6 Nacho) KmraneHHH cycjia b nponecce nojiyneHHH cojioflOBoro OKcrpaicra c conepncamieM b hem cyxnx BemecTB 60 -70%.

UeJibK) HacTOHMer H3o6pereHHH mjinerca HOBbimeHHeCHOJionanecKOH HChhocth ηβπητκβ (yjiynmeHHe opraHOJieonraeciaK cboSctb) nyreM c6epexeHHH 6HOJiorHnecKH aKTHBHbK BemecTB, conep * amHxca b cycjie.

CorjiacHO npemiaraeMOMy cnoco6y npoH3BOHCTBa 6c3ajiKorojibHoro cojionoBoro Hamrnca cyc; io κηπητητ of nocraaceHHH MaccoBoft jiojih cyxax BemecTB 17% Kyiia * HpyioT NPE TCMnepaiype 60-70 ° C, mixture of orcraHBaioT η φηιπ.τρ > τοτ NPA nocjienyiomeM oxnaxneHHH h Bbinepnoce. - 2 -

IlpeflOTBpameHHe 3aKHcaiiHH (o6ceMeuenna Hanimca MHKpoopraiiH3MaMH) b npouecce oxjiaxgieHHH o6ecneqHBaerca τεΜ, QRO nocjie HpeABapHreJibHoro oxjiaxcAeHHH AO 60-63 0 C ero nponycKaioT qepe3 τειυιοοβΜειίΗΗκ ojih Sbiciporo 0xAA * AeHHH ao 2-4 ° C.

IlpHMep 1, m.p. B KaaecTBe ηοχοαηογο npoAyicra npoH3BOflCTBa coaoaoboto Hansmca HcnoJii > 3yKyr cojioAOBoe cycjio c MaccoBofi AOJieft cyxHx BeiņecTB 15% κηπητϊγγ b TeaeHHe 1.5-2 qacoB ao ΑοσπκκεΗΗΗ MaccoBofi aojih cyxHx Bemecre 17% h nepeAaror b OTCTo & HbiH qaH απ "ocBeTJieHHfl (OTA & neHHe βεπκοΒΟΓΟ otctoh).

OceeTJieHHoe ropanee cycjio nepeicaaHBaioT b cycjiOBapoqHbiž quoters, rae πρπ pa6oTaiomeft Memajnce CMeomBaioT c npcABapurejibHO nparoroBJieHHbiM caxapHUM CHponoM; OAHOBpeMeHHO b home noAaioT ahmohhjao KHCJioTy, KOJiep h ropaqyio BOAy. noJiyqeHHbift xynaac κηπητητ b reqeHHe 30-50 h mhhvt HanpaBJimoT b OTCTOHHbiH qaH aas npeABapnrejibHoro oxjia * AeHHH b TeqeHHe 1.5-2 qacoB ao 60-63 ° C, a 3axeM, nponycKaioT ero qepe3 TemiooČMeHHBK aπη 6bicrporo οχικοκαοηηη ao 2-4 ° C .

IlocAe oxjia > KAeHHfl HanaroK noAaror b AarepHyio eMKOCTb RAE oh mojkct xpaHHTbCH ao 3-x cyroK NPA TeMnepaType 2-4 ° C, ΓΙο mepe Heo6xoAHMocm HamriOK φαιπ > τρ) τοτ h noAaioT b MepHHK jum HacbimeHHa AByoKHCbio yrjiepoAa ποα H36brroqHbiM AaBAeHHeM (250+ 20) idla. IIoAaqy AByoKHCH yajepoA b MepHHK CHaqajia npoH3BOA »T npa oTKpbiroM B03AymHHKe. Πο npoinecTBHH 4 qacoB B03AymHHK nepeKpHBaioT h npeKpamiOT noAaqy AByoKHcn isepoAa. Πο Mepe ποΗΐκκβΗΗΗ H36biroqHoro AaBJieHHH b MepHHKe (b CBH3H c pacTBOpeHHeM AByoKHCH yyyypoAa b Hanimce) b Hero, npa 3aKpbrroM B03AymHHKe, AonojiHirreJibHo bboaht AByoKHCb ytthyAaAo AaBJieHHH (250 + 20) idla. Πρπ 3TOM H36biroqHOM AaBJieHHH HacbimeHHe HanuTKa AByoKHCbio yAepOAa nPOAOJDKaeTca b TeneHHe 40 qacoB.

HacbimeHHbm HanmoK nocjie 2-3-qacoBo6 BbiAepMOCH πρπ hoctohhhom AaBJieHHH noAaioT Ha po3JiHB h nacTepH3aiiHK) HanmoK MoaceT xpaHHTbca b TeneHHe 30 cyroK. npHMep 2. B Bapaaifre npoH3BOACTBa HannrKa, coAepJKamero βηιημηη C, b Hero nepeA HacbiuieiiHeM AByoKHCbK > yrnepoAa qepe3 jiiok MepnHKa bboaht pacneTHoe kojihmcctbo HpeABapHTeJIbHO paCTBOpeHiHiIiTiCiCoCoP6HiIoBOH KHCAOTbl. B OCTaJIbHOM pejKHM noBTopaeT H3Jio > KeiiHbiH b npHMepe 1. LV 11980 - 3 -

IlpeflJiaraeMMft cnocoč no3BOJiaeT b 6ojn > raeM KOjmqecTBe coxpaHHTb cojjepiKameecfl b cojiobob cycjie ČHOJionnecKH aKTHBHMe BemecTBa. 06ec neqHBaerca aro 3HaqHrejn > HO MeHbrnHM epeMeHeM KHnirocHiiH cycjia of 3aflBnneMOMy cnoco6y (1.5-2 came) qpaBmrrejn > Ho c H3BecTHMM coocoGom, b κοτοροΜ cojioAOBbift aKcrpaKT noJiyqaK) T H3 ero cycjia KHnaneHHeM b TeneHHH 6 Nacho. LV 11980

CIIOCOE IIPOH3BOHCTBA EE3AJIKOrOJn > HOROS COJIOHOBOrO ΗΑΠΗΤΚΑ ΦΟΡΜΥΠΑ Η30ΕΡΕΊΈΗΗΗ 1 Cnocoč npoH3BoacTBa 6e3aiiKorojn > Horo coJioaoBoro Hammca, BKjnoqaiomHft KHiurīeHHe cycJia, Kyna * HpoBaiiHe, οτοίβηβοηη6, < L > HJibipaAHK > n 0XJiajKHeHHe, oTAnqaK > mnftcH tcm, QRO cycjio khuhtht ao αοώέοκοηιβι MaccoBoā aojih cyxHX Bemecra b 15-17% Kyna > KnpyioT NPE TeMnepaiype 60-70 ° C, AOboabt ao KHneHHA b πρη Aajn > HeftmeM oxna > Kae hhh h BMAepaoaī φιυπ > τρ} τοτ. 2. Cnoco6 no n.l, OTJiHiaioiHica tom, qro nocAe KynaxnpoBaHHA's npeABapnrejHoro oxna * A £ HHfl ao 60-63 ° C μπητοκ noABepraioT 6wcTpoMy oxna * AeHHK > ao 2-4 ° C b TCiuio6Meil. EN 11980 CIIOCOE nPOH3BOJICTBA ΕΕ3Α; ΐΚΟΓθπΐ > ΗΟΓΟ COJlOHOBOro ΗΑΠΗΤΚΑ

AHHOTAllHH H3o6pereHHe othochtch msmeBoft npoMbinuieHHocro, hmchho, k iipoH3BoacTBy 6e3aiiKorojn > Hbix HamrncoB Ha ocHoee cojioflOBoro cyoia nyreM difference KHroraeHHfl, Kyna * HpoBaHHH oraejieHHH ot ocaacnaiomīKca čejrcoB.

Cnoco6 npoH3BOffCTBa xapaKTepH3yeTca tcm, mto coJiojiOBoe cyaio κηιβπητ of aocTEKeHHH MaccoBož flojm cyxax Bemecre b 15-17% Kyna * HpyK) T NPE xeMnepaiype 60-70 0 C, flOBOflST of KHneHHH η φΗϋκιρ > τοτ NPH nocjieflyiomeM Oxia * jieHHH h Bbmep * xe .

HjH npeji; oTBpameHHH 3aKHcaHHa Hammca difference nocjie npejjBapHTeJitHorO oxna * aeHHa λο 60 - 63 ° C noflBepraror 6bicTpoMy oxJiaxHeHHio already 2 - 4 ° C b τεπποοβΜεΗΗΗκε. npejpiaraeMbiA cnocoč no3BOJweT MaKCHMajibHo coxpaHHTb b Hammce GHOJToraaecKH aHTHBbie Bemecrea, coaepacaniec b cycjie.

Claims (2)

1. A process for producing a non-alcoholic malt beverage comprising boiling, blending, settling, filtration and cooling of a must, wherein the mash is boiled until it has a dry matter content of 15-17% by weight, 60% by weight. At -70 ° C, blend, heat to boil, cool and pass through filter. 2. A method according to claim 1, characterized in that, after coupling and initial cooling to 60-63 ° C, the beverage is rapidly cooled to 2-4 ° C in a heat exchanger.