Alcohol-containing beverage preparation method

FIELD: food industry.

SUBSTANCE: coluria and avens at a ratio of 1:1 are moistened with water and maintained at a temperature of 30-35°C during 30-60 minutes. One prepares water-and-alcohol and water infusion from the listed components. One separates part of water-and-alcohol and water infusion, filters both parts and combines the main infusions. One obtains sugar syrup by way of heating part of water-and-alcohol infusion to 50-60°C, sugar strewing into the infusion and filtration. The colorant is obtained by way of addition of sugar in an amount of 1-2% of the water infusion weight, heating, conditioning to 180-200°C, sugar caramelisation, introduction of water infusion heated to 60-65°C and cooling. The blend is stirred; the base is subjected to hot dispensing. One prepares water-and-alcohol infusion of thermally treated apricot wood and mixes the infusion, the base and the water-and-alcohol liquid till 18-50 % vol. proof; the beverage is put to rest for 18-50 days and filtered.

EFFECT: enhancement of organoleptic indices by 0,2 points and their stability in case of storage during 1 year.

3 ex

 

The invention relates to alcoholic and non-alcoholic beverage industry.

Known method of preparing alkogolsoderzhaschih drink, providing for the water-alcohol infusions and fruit botanicals, sugar syrup, dilution of honey, blended fruit drinks, tinctures, part drinking water, rectified ethyl alcohol, parts of water, sugar syrup, honey and the rest of the water to bring the blend to a predetermined volume, mixing, blending, seasoning for 3-4 hours, filtering and bottling (RF patent 2280682, 2006).

The disadvantage of this method is that it uses seasonal raw materials, which does not allow to obtain high quality year-round drinks.

Known method of preparing syrup as a concentrate for beverage, providing for the receipt of hydroalcoholic extract from plant material, thickening it, mixing prescription components, blended with citric acid, Collier and carbohydrate-containing additive, thorough mixing (patent RF 2174360, 2001).

The disadvantage of this method is that in the process of condensation of aromatic components evaporate, Proektirovanie upon receipt of hydroalcoholic extract that has a negative impact on organoleptic parameters received from him the drink.

The Glo�Yeon method of preparation of the syrup for beverage, providing the raw material grinding plant, Gulf of its water-alcohol liquid in a ratio of 1:15, maceration for 15 days, plum extract, re Bay raw hot boiled water extract 12-16 hours, draining infusion and combining the first and second infusions drains, blended sugar syrup, tinctures, mixing, addition of dissolved sodium bicarbonate, Zosterin, hydrolysates Molok salmon, mussels, squid, potassium sorbate, strawberry essence, ascorbic acid and citric acid, bring the water to a certain volume and filtering (RF patent 2092077, 1997).

The disadvantage of this method is the use of hard-to-reach, expensive and non-specific for drinks raw material, which affects the organoleptic properties of the beverage.

Known method of preparing syrup for alkogolsoderzhaschih drink, providing for Bay prescription botanicals water-alcohol liquid, infusion, plum extract, re Bay ingredients of hot boiled water, insisting, draining infusion, Association of infusions of the first and second drain, obtaining 65,8% sugar syrup and caramel, blending combined infusion, sugar syrup, caramel, ascorbic acid, citric acid, potassium sorbate, mixing blending and hot filling (RF patent 2129811, 1999).

Ned�the shortcoming of the known method is that, that is prepared on its basis the drink has a low organoleptic characteristics and stability of these indicators during storage.

The closest method to the present invention is a method for preparing alkogolsoderzhaschih drink, providing for the infusion of wood, such as apricot, by grinding it on a few blocks of length 4 cm, a cross-sectional area of 0.25 cm2, drying for 2 days at a temperature of 100-120°C, twofold Bay extractant using fruit or grape alcohol, maceration for 7 days at 60°C, Association of infusions, blending infusion with fruit or grape alcohol to the fortress 40% vol., pasting blending, cold treatment, rest for 20 days and filtering (RF patent 2013442, 1994).

The disadvantage of this method is low organoleptic characteristics and stability of these indicators during storage of the beverage.

The technical result of the invention is to improve organoleptic characteristics of the beverage and stability of these indicators during storage.

The technical result is achieved in the method of making alkogolsoderzhaschih drink that is prepared the Foundation by pre-wetting with water roots and rhizomes of calorie graveltown and rhizomes of urban avens the inratio 1:1 and holding them at a temperature of 30-35°C for 30-60 min, Bay water-alcohol liquid, infusion, plum extract, re Bay hot boiled water, infusion, plum extract, separating the aqueous-alcoholic and aqueous infusion, filtration of both parts and use to obtain respectively a sugar syrup and caramel, this produces a sugar syrup by heating the water-alcohol infusion to 50-60°C, filling it with continuous stirring sugar at the rate of 1 kg 0.5 l of infusion, stirring until sugar is dissolved and filtered sugar syrup, and caramel color produced by adding in sugar 1-2% by weight of sugar water infusion heated with continuous stirring to melt the sugar, bringing the temperature to 180-200°C, caramelization sugar with continuous stirring for 4-6 hours, with continuous stirring for 15-30 minutes, the introduction of water infusion heated to a temperature of 60-65°C, to obtain the density Kohler 1.35 g/cm3and cooling with stirring to 60-65°C, combination of the main parts of the hydroalcoholic and aqueous infusion, blending combined infusion, sugar syrup, caramel, ascorbic acid, citric acid, potassium and fellow stirring, a mixed water-alcohol infusion obtained heat-treated extract of apricot wood and water-alcohol solution strength of 40 vol.% in the ratio of 1:10 for 1-12 month�, based and water-alcohol liquid fortress 18-50%, put the drink rest for 8-20 hours and filtered, and the basis and infusion is used respectively in the amount of 5-7 and 10-15 liters per 100 liters of the beverage.

Prepared alkoholittomia drink as follows.

For getting the basics of pre-peeled, washed the roots and rhizomes of calorie graveltown and rhizomes of urban avens in the ratio of 1:1 is moistened with water and maintained at a temperature of 30-35°C for 30-60 min. Then in the amount stipulated specific drink recipe made with the foundations, pour water-alcohol liquid fortress 40-45 vol.% in the ratio 1:2, insist 5-15 days and drained the infusion. Re-pour the hot boiled water with a temperature of 70-80°C in an amount equal to the number of merged infusion, and infused for 12-16 hours. After draining the separated part of the hydroalcoholic and aqueous infusion in an amount necessary to obtain sugar syrup and caramel, according to the recipe of the drink. Both parts are filtered and used to produce respectively a sugar syrup and caramel. Main parts of tinctures combine. Sugar syrup is prepared by heating aqueous-alcoholic infusion of up to 50-60°C, filling it with continuous stirring sugar at the rate of 1 kg 0.5 l of extract, mixing until fully �of stvorenja sugar and filtration of sugar syrup.

The color is produced by adding in sugar 1-2% of its weight of water infusion heated with continuous stirring to melt the sugar, bringing the temperature to 180-200°C, caramelization sugar with continuous stirring for 4-6 hours, with continuous stirring for 15-30 minutes, the introduction of water infusion heated to a temperature of 60-65°C, to obtain the density Kohler 1.35 g/cm3and cooling with stirring to 60-65°C.

Carry out blending of the ingredients by making the blended capacity 65,8% sugar syrup, Kohler, combined extract, ascorbic acid, citric acid, potassium sorbate in amounts provided for specific drink recipe, for example 740-750 gave 65,8% sugar syrup, 10-15 kg Kohler, 100-150 gave United the infusion, 0.5-1.0 kg of ascorbic acid, 70-80 kg of citric acid and 4-6 kg of potassium sorbate.

The blend was thoroughly stirred and, if necessary, long-term storage subjected to hot filling at temperatures 43-55°C.

To obtain a water-alcohol infusion of apricot wood cut to cubes with a length of 4 cm, a cross-sectional area of 0.25 cm2that dried for 2-10 days at a temperature of 100-120°C, pour their water-alcohol liquid strength of 40% vol. in the ratio of 1:10 and incubated for 1-12 months.

Mixed water-alcohol infusion-based and water-alcohol liquid (Sol�R drinking water and rectified ethyl alcohol of the highest purification or "Luxury", or "alpha") to the fortress 18-50%, put the drink rest for 8-20 hours and filtered, and the basis and infusion is used respectively in the amount of 5-7 and 10-15 liters per 100 liters of the beverage.

Example 1

For getting the basics of pre-peeled, washed the roots and rhizomes of calorie graveltown and rhizomes of urban avens in the ratio of 1:1 is moistened with water and maintained at a temperature of 30 C for 60 min. Then they are in quantities of 50 kg pour water-alcohol liquid strength of 40% vol. in the ratio 1:2, insist 5 days and drained the infusion. Re-pour the hot boiled water with a temperature of 70°C in an amount equal to the number of merged infusion, and infused for 12 hours. After draining the separated part of the hydroalcoholic and aqueous infusion, both filtered and used to produce respectively a sugar syrup and caramel. Main parts of tinctures combine.

Get the sugar syrup by heating the water-alcohol infusion to 50°C, filling it with continuous stirring sugar at the rate of 1 kg 0.5 l of infusion, stirring until sugar is dissolved and filtered sugar syrup.

The color is produced by adding in the sugar for 1% of its weight of water infusion heated with continuous stirring to melt the sugar, bringing the temperature to 180°C, caramelization sugar with cont�Ohm stirring for 4 hours, continuous stirring 15 minutes, the introduction of water infusion heated to a temperature of 60°C, to obtain the density Kohler 1.35 g/cm3and cooling with stirring to 60°C.

Carry out blending of the ingredients by making blended 750GB gave 65,8% sugar syrup, 10 kg Kohler, 100 gave United the infusion, 0.5 kg of ascorbic and 70 kg of citric acid, 4 kg of potassium sorbate.

The blend was thoroughly mixed and subjected to hot filling at a temperature of 45°C and then stored until use in the drink.

To obtain a water-alcohol infusion of apricot wood cut to cubes with a length of 4 cm, a cross-sectional area of 0.25 cm2and dried for 2 days at a temperature of 120°C, pour their water-alcohol liquid strength of 40% vol. in the ratio of 1:10 and incubated for 1 month.

Mixed water-alcohol infusion-based and water-alcohol liquid (solution of drinking water and rectified ethyl alcohol of the highest purification) to the fortress 18 vol.%, put the drink rest for 8 hours and filtered. Basis and infusion is used respectively in an amount of 5 and 15 liters per 100 liters of the drink.

Example 2

For getting the basics of pre-peeled, washed the roots and rhizomes of calorie graveltown and rhizomes of urban avens in the ratio of 1:1 is moistened with water and vyderjivat�t at a temperature of 33°C for 45 min. Then in the amount stipulated specific drink recipe made with bases, for example in an amount of 70 kg pour water-alcohol liquid fortress 43 vol.% in the ratio 1:2, insist 10 days and drained the infusion. Re-pour the hot boiled water with a temperature of 75°C in an amount equal to the number of merged infusion, and infused for 14 hours. After draining the separated part of the hydroalcoholic and aqueous infusion, both filtered and used to produce respectively a sugar syrup and caramel. Main parts of tinctures combine.

Get the sugar syrup by heating the water-alcohol infusion to 55°C, filling it with continuous stirring sugar at the rate of 1 kg 0.5 l of infusion, stirring until sugar is dissolved and filtered sugar syrup.

The color is produced by adding in sugar 1.5% by weight of sugar water infusion heated with continuous stirring to melt the sugar, increase the temperature to 190°C, caramelization sugar with continuous stirring for 5 hours, with continuous stirring 20 minutes, the introduction of water infusion heated to a temperature of 63°C, to obtain the density Kohler 1.35 g/cm3and cooling with stirring to 63°C.

Carry out blending of the ingredients by making the blended capacity 740 gave 65,8% sugar Siro�and, 13 kg Kohler, 120 gave United the infusion, 0.7 kg of ascorbic acid, 75 kg of citric acid and 5 kg of potassium sorbate, blend thoroughly mixed.

To obtain a water-alcohol infusion of apricot wood cut to cubes with a length of 4 cm, a cross-sectional area of 0.25 cm2and dried for 5 days at a temperature of 110°C, pour their water-alcohol liquid strength of 40% vol. in the ratio of 1:10 and incubated for 6 months.

Mixed water-alcohol infusion-based and water-alcohol liquid (solution of drinking water and rectified ethyl alcohol "Lux") to the fortress of 40% vol., put the drink rest for 12 hours and filtered. Basis and infusion is used respectively in amounts of 6 and 12 l per 100 l of drink.

Example 3

For getting the basics of pre-peeled, washed the roots and rhizomes of calorie graveltown and rhizomes of urban avens in the ratio of 1:1 is moistened with water and maintained at a temperature of 35 C for 30 min Then 100 kg provided for a specific drink recipe made with the foundations, pour water-alcohol liquid fortress 45% vol. in the ratio 1:2, insist 15 days and drained the infusion. Re-pour the hot boiled water with a temperature of 80°C in an amount equal to the number of merged infusion, and infused for 16 hours. After draining� separate part of the water-alcohol and water infusion both parts are filtered and used to produce respectively a sugar syrup and caramel. Main parts of tinctures combine.

Get the sugar syrup by heating the water-alcohol infusion to 60°C, filling it with continuous stirring sugar at the rate of 1 kg 0.5 l of infusion, stirring until sugar is dissolved and filtered sugar syrup.

The color is produced by adding in sugar 2% by weight of sugar water infusion heated with continuous stirring to melt the sugar, bringing the temperature to 200°C, caramelization sugar with continuous stirring for 4-6 hours, with continuous stirring for 30 minutes, the introduction of water infusion heated to a temperature of 65°C, to obtain the density Kohler 1.35 g/cm3and cooling with stirring to 65°C.

Carry out blending of the ingredients by making the blended capacity 730 gave 65,8% sugar syrup, 15 kg Kohler, 150 gave United the infusion, 1.0 kg of ascorbic acid, 80 kg of citric acid and 6 kg of potassium sorbate.

The blend was thoroughly mixed and subjected to hot filling at 55°C.

To obtain a water-alcohol infusion of apricot wood cut to cubes with a length of 4 cm, a cross-sectional area of 0.25 cm2and dried for 10 days at a temperature of 100°C, pour their water-alcohol liquid strength of 40% vol. in the ratio of 1:10 and provide�living in a period of 12 months.

Mixed water-alcohol infusion-based and water-alcohol liquid (solution of drinking water and rectified ethyl alcohol "alpha") to the fortress 50 vol.%, put the drink rest for 20 hours and filtered. Basis and infusion is used respectively in an amount of 7 and 10 l 100 l drink.

Invention provides enhancing organoleptic indices of 0.2 points and their stability during storage for 1 year. Pre-exposure of hydrated roots and rhizomes aged and cleaves glycoside, thus enhancing the smell of eugenol, extractable water-alcohol liquid and water components are stored in the base and respectively received from the beverage through their preservation and adsorption of sugar and caramel. The drink has a mild flavor, slightly reminiscent of a chocolate aftertaste, harmonious subtle clove and peach aroma.

Method of preparation alkoholittomia beverage, characterized by the fact that they are preparing the Foundation by pre-wetting with water roots and rhizomes of calorie graveltown and rhizomes of urban avens in the ratio of 1:1 and holding them at a temperature of 30-35°C for 30-60 min, Bay of their water-alcohol liquid, infusion, plum extract, re Bay hot boiled water, infusion, plum extract, separating the water-�portobago and water infusion filtration of both parts and use to obtain respectively a sugar syrup and caramel, this produces a sugar syrup by heating the water-alcohol infusion to 50-60°C, filling it with continuous stirring sugar at the rate of 1 kg 0.5 l of infusion, stirring until sugar is dissolved and filtered sugar syrup, and caramel color produced by adding in sugar 1-2% by weight of sugar water infusion heated with continuous stirring to melt the sugar, bringing the temperature to 180-200°C, caramelization sugar with continuous stirring for 4-6 h, with continuous stirring for 15-30 min, the introduction of water infusion heated to a temperature of 60-65°C, to obtain the density Kohler 1.35 g/cm3and cooling with stirring to 60-65°C, combination of the main parts of the hydroalcoholic and aqueous infusion, blending combined infusion, sugar syrup, caramel, ascorbic acid, citric acid, potassium sorbate and mixing, the mixed water-alcohol infusion obtained heat-treated extract of apricot wood and water-alcohol solution strength of 40 vol.% in the ratio of 1:10 for 1-12 months, based and water-alcohol liquid fortress 18-50%, put the drink rest for 8-20 days and filtered, and the basis and infusion is used respectively in the amount of 5-7 and 10-15 l per 100 l drink



 

Same patents:

FIELD: food industry.

SUBSTANCE: coluria roots and rootstocks are moistened with water and maintained at a temperature of 30-35°C during 30-60 minutes. Then one pours the components with water-and-alcohol liquid, maintains the mass and drains the infusion. One performs repeated pouring of the components with hot boiled water; the infusion is maintained and drained. One separates part of water-and-alcohol and water infusion, filters both parts and combines the main infusions.One obtains sugar syrup based on a part of water-and-alcohol infusion and the colorant based on a part of the water infusion. Sugar syrup, the colorant, combined infusion, ascorbic and citric acids and potassium sorbate are blended. The base is stirred and subjected to hot dispensing.

EFFECT: enhancement of organoleptic indices by 0,2 points and their stability in case of storage during 1 year.

3 ex

FIELD: food industry.

SUBSTANCE: coluria roots and rootstocks and basil at a ratio of 1:1 are moistened with water and maintained at a temperature of 30-35°C during 30-60 minutes. Then one prepares water-and-alcohol and water infusion from the listed components. One separates part of water-and-alcohol and water infusion, filters both parts and combines the main infusions. One obtains sugar syrup based on water-and-alcohol infusion and the colorant based on the water infusion. Sugar syrup, the colorant, the combined infusion, an ascorbic and a lemon acids and potassium sorbate are blended and stirred; the base is subjected to hot dispensing. One obtains the water-and-alcohol infusion of thermally treated apricot wood, mixes the infusion, the base and the water-and-alcohol liquid till 18-50 % vol. proof. The beverage is put to rest for 8-20 days and filtered.

EFFECT: enhancement of organoleptic indices and their stability in case of storage during 1 year.

3 ex

FIELD: food industry.

SUBSTANCE: coluria roots and rootstocks and basil at a ratio of 1:1 are moistened with water and maintained at a temperature of 30-35°C during 30-60 minutes. Then one prepares the components water-and-alcohol and water infusion. One separates part of water-and-alcohol and water infusion, filters both parts and combines the main infusions. One obtains sugar syrup based on a part of water-and-alcohol infusion and the colorant based on a part of the water infusion. Sugar syrup, the colorant, combined infusion, ascorbic and citric acids and potassium sorbate are blended. The base is stirred and subjected to hot dispensing.

EFFECT: enhancement of organoleptic indices and their stability in case of storage during 1 year.

3 ex

FIELD: food industry.

SUBSTANCE: for syrup production one performs pouring of coluria roots and rootstock and clove basil (at a ratio of 1:1) with a water-and-alcohol liquid with 40-45% vol. proof at a ratio of 1:2, infusing during 5-15 days and infusion draining. One performs pouring with 70-80°C hot boiled water, infusing during 12-16 hours and draining. After draining one performs separation of a part of the water-alcohol and water infusion, the both parts filtration and usage to produce sugar syrup and a colourant. The base infusions are combined. Sugar syrup is produced by way of the water-alcohol infusion heating to 50-60°C, sugar strewing (under stirring conditions) in an amount of 1 kg per 0.5 l of infusion till complete dissolution and sugar syrup filtration. The colourant is obtained by way of water infusion addition into sugar in an amount of 1-2% of the sugar weight, heating under stirring conditions till sugar melting, the temperature conditioning to 180-200°C, sugar caramelisation, introduction of water infusion heated 60-65°C till the colourant density is equal to 1.35 g/cm3 and cooling under stirring conditions to 60-65°C. One blends 65.8%-sugar syrup, the colourant, the combined infusion, ascorbic and citric acids and potassium sorbate. One mixes the water-alcohol infusion of thermally treated apricot wood, syrup and water-alcohol liquid till 18-50% vol. proof; the beverage is put to rest for 8-20 days and filtered. The invention ensures enhancement of organoleptic indices by 0.2 points and their stability in case of storage during 1 year.

EFFECT: beverage has a soft taste slightly resembling chocolate aftertaste and a balanced, slightly perceptible clove-and-peach aroma.

3 ex

FIELD: food industry.

SUBSTANCE: for syrup production one performs pouring of roof avens rootstock and clove basil (at a ratio of 1:1) with a water-and-alcohol liquid with 40-45% vol. proof at a ratio of 1:2, infusing during 5-15 days and infusion draining. One performs pouring with 70-80°C boiled water, infusing during 12-16 hours and infusion draining. After draining one performs separation of a part of the water-alcohol and water infusion, the both parts filtration and usage to produce sugar syrup and a colourant. The base infusions are combined. Sugar syrup is produced by way of the water-alcohol infusion heating to 50-60°C, sugar strewing (under stirring conditions) in an amount of 1 kg per 0.5 l of infusion till complete dissolution and filtration. The colourant is obtained by way of water infusion addition into sugar in an amount of 1-2% of the sugar weight, heating under stirring conditions till sugar melting, the temperature conditioning to 180-200°C, sugar caramelisation, introduction of water infusion heated 60-65°C till the colourant density is equal to 1.35 g/cm3 and cooling under stirring conditions to 60-65°C. One blends 65.8%-sugar syrup, the colourant, the combined infusion, ascorbic and citric acids and potassium sorbate. One mixes the water-alcohol infusion of thermally treated apricot wood, syrup and water-alcohol liquid till 18-50 % vol. proof; the beverage is put to rest for 8-20 days and filtered. The invention ensures enhancement of organoleptic indices by 0.2 points and their stability in case of storage during 1 year.

EFFECT: beverage has a soft taste slightly resembling chocolate aftertaste and a balanced, slightly perceptible clove-and-peach aroma.

3 ex

FIELD: food industry.

SUBSTANCE: sweet liquor contains initial ingredients represented by the following components, per 1000 dal of the ready product: cranberry mors of the 1st and 2nd draining - 3980-4020 l, black currant mors of 1st and 2nd draining - 160-170 l, fortified infusion of bitter orange peel of the 1st and 2nd draining - 38-42 l, 65.8%-sugar syrup - 1915-1925 l, citric acid in an amount ensuring weight concentration of acids in the ready product equal to 0.3 g/100 cm3, water-alcohol liquid - balance till the blend proof is 22 vol %.

EFFECT: manufacture process simplification and sweet liquors range expansion imparts cranberry taste with lemon-and-spicy savour and aroma of bitter orange peel to the liquor.

2 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: for syrup production one performs pouring of roof avens rootstock with a water-and-alcohol liquid with 40-45% vol. proof at a ratio of 1:2, infusing during 5-15 days and infusion draining. One performs pouring with 70-80°C hot boiled water, infusing during 12-16 hours and draining. After draining one performs separation of a part of the water-alcohol and water infusion, the both parts filtration and usage to produce sugar syrup and a colourant. The base infusions are combined. Sugar syrup is produced by way of the water-alcohol infusion heating to 50-60°C, sugar strewing (under stirring conditions) in an amount of 1 kg per 0.5 l of infusion till complete dissolution and sugar syrup filtration. The colourant is obtained by way of water infusion addition into sugar in an amount of 1-2% of the sugar weight, heating under stirring conditions till sugar melting, the temperature conditioning to 180-200°C, sugar caramelisation, introduction of water infusion heated 60-65°C till the colourant density is equal to 1.35 g/cm3 and cooling under stirring conditions to 60-65°C. One blends 65.8%-sugar syrup, the colourant, the combined infusion, ascorbic and citric acids and potassium sorbate. One mixes the water-alcohol infusion of thermally treated apricot wood, syrup and water-alcohol liquid till 18-50 % vol. proof; the beverage is put to rest for 8-20 days and filtered. The invention ensures enhancement of organoleptic indices by 0.2 points and their stability in case of storage during 1 year.

EFFECT: beverage has a soft taste slightly resembling chocolate aftertaste and a balanced, slightly perceptible clove-and-peach aroma.

3 ex

FIELD: food industry.

SUBSTANCE: for syrup production one performs pouring of coluria roots and rootstock with a water-and-alcohol liquid with 40-45% vol. proof at a ratio of 1:2, infusing during 5-15 days and infusion draining. One performs pouring with 70-80°C hot boiled water, infusing during 12-16 hours and draining. One performs separation of a part of the water-alcohol and water infusion, the both parts filtration and usage to produce sugar syrup and a colourant. The base infusions are combined. Sugar syrup is produced by way of the water-alcohol infusion heating to 50-60°C, sugar strewing (under stirring conditions) in an amount of 1 kg per 0.5 l of infusion and filtration. The colourant is obtained by way of water infusion addition into sugar in an amount of 1-2% of the sugar weight, heating under stirring conditions till sugar melting, the temperature conditioning to 180-200°C, sugar caramelisation under stirring conditions during 4-6 hours, stirring during 15-30 minutes, introduction of water infusion heated to 60-65°C till the colourant density is equal to 1.35 g/cm3 and cooling under stirring conditions to 60-65°C. One blends sugar syrup, the colourant, the combined infusion, ascorbic and citric acids and potassium sorbate. One mixes the water-alcohol infusion of thermally treated apricot wood, syrup and water-alcohol liquid till 18-50% vol. proof; the beverage is put to rest for 8-20 days and filtered. The invention ensures enhancement of organoleptic indices by 0.2 points and their stability in case of storage during 1 year.

EFFECT: beverage has a soft taste slightly resembling chocolate aftertaste and a balanced, slightly perceptible clove-and-peach aroma.

3 ex

FIELD: food industry.

SUBSTANCE: for syrup production one performs pouring of coluria and roof avens roots and rootstock (at a ratio of 1:1) with a water-and-alcohol liquid with 40-45% vol. proof at a ratio of 1:2, infusing during 5-15 days and infusion draining. One performs pouring with 70-80°C hot boiled water, infusing during 12-16 hours and draining. After draining one performs separation of a part of the water-alcohol and water infusion, the both parts filtration and usage to produce sugar syrup and a colourant. The base infusions are combined. Sugar syrup is produced by way of the water-alcohol infusion heating to 50-60°C, sugar strewing (under stirring conditions) in an amount of 1 kg per 0.5 l of infusion till complete dissolution and sugar syrup filtration. The colourant is obtained by way of water infusion addition into sugar in an amount of 1-2% of the sugar weight, heating under stirring conditions till sugar melting, the temperature conditioning to 180-200°C, sugar caramelisation, introduction of water infusion heated 60-65°C till the colourant density is equal to 1.35 g/cm3 and cooling under stirring conditions to 60-65°C. One blends 65.8%-sugar syrup, the colourant, the combined infusion, ascorbic and citric acids and potassium sorbate. One prepares the water-alcohol solution of thermally treated apricot wood and mixes it with syrup and water-alcohol liquid till 18-50% vol. proof; the beverage is put to rest for 8-20 days and filtered. The invention ensures enhancement of organoleptic indices by 0.2 points and their stability in case of storage during 1 year.

EFFECT: beverage has a soft taste slightly resembling chocolate aftertaste and a balanced, slightly perceptible clove-and-peach aroma.

3 ex

FIELD: food industry.

SUBSTANCE: lemon balm in an amount of 50-120 kg per 1000 dal of the ready product is poured with 50-60°C treated drinking water at a ratio of 1:1 and maintained during 5-6 hours. Water infusion is drained, filtered; part of the infusion is separated, heated up to 50-60°C, strewn with sugar in an amount of 1 kg per 0.5 l of the infusion; the mixture is continuously stirred till sugar complete dilution; sugar syrup is filtered. The lemon balm is repeatedly poured with water-and-alcohol liquid with 70% vol. proof at a ratio of 1:2, maintained during 5-7 days under stirring conditions during 15-20 minutes every other day; water-and-alcohol infusion is drained and filtered. Blend is prepared from the remaining water infusion, water-and-alcohol infusion, sugar syrup, treated drinking water and "Extra" and "LUX" rectified ethyl alcohol under stirring conditions during 15-20 minutes after each component introduction and after blending completion. In the blend one uses the following ingredients in an amount per 1000 dal of the ready product: water infusion - 35-110 l, water-and-alcohol infusion - 95-235 l, sugar syrup - 20-25 l, treated drinking water and rectified ethyl alcohol - in an amount required for 40 % proof. The blend is maintained for 3-10 hours; the liqueur is filtered.

EFFECT: process simplification and acceleration from 21 to 8 days, more complete usage of valuable components and taste-and-aroma substances extracted from lemon balm.

3 ex

FIELD: non-alcoholic industry.

SUBSTANCE: invention relates to the concentrated base (balsam) "Briz" that comprises the following ratio of extractive and dry matters, g/100 cm3: extractive matters from Saint-John's-wort herb, 0.30-0.40; sage herb, 0.30-0.40; marjoram herb, 0.50-0.60; milfoil herb, 0.10-0.20; elecampane roots, 0.30-0.40; coneflower extract, 0.06-0.12; granulated sugar dry substances, 24.00-25.50; citric acid, 0.28-0.36; sodium chloride, 0.20-0.30; color, 0.50-0.70; rectified ethyl alcohol, 15-16 cm3, and water, the balance. Balsam used in drinks shows mild, complex, savory, spice taste-aromatic perception with small bitter tint, promotes to expanding assortment of concentrated bases (balsams) with sanitation effect on human body, i. e. it provides possibility for positive effect on osseous-muscle system, brain, lungs, large intestine and on psycho-emotional medium also.

EFFECT: valuable medicinal properties of balsam.

3 ex

FIELD: food industry.

SUBSTANCE: method involves the separate protonation of purified drinking water by addition to its 0.05-0.2 wt.-% of proton donors that are stronger than water and ethyl alcohol, by addition to its 0.1-0.5 wt.-% of proton donors that are stronger than ethyl alcohol, additional protonation of water and alcohol. For this purpose water and ethyl alcohol are fed by separate flows into two cylindrical glass or porcelain vessels wherein stirring is carried out for 1-5 min using, respectively, glass or porcelain mixers rotating at the rate 1000-3000 rev/min followed by separate filtration of water and alcohol flows and their mixing. Alcoholic product comprises the solution prepared by the proposed method as an aqueous-alcoholic solution. Pharmaceutical product contains effective dose of curative substance and pharmaceutically acceptable medium wherein product comprises an aqueous-alcoholic solution prepared by indicated method. Cosmetic product contains effective dose of active substance and cosmetically acceptable medium wherein it comprises an aqueous-alcoholic solution. Invention provides enhancing quality of the end product. Invention can be used for manufacturing alcoholic production and in pharmacology and cosmetology.

EFFECT: improved preparing method.

6 cl, 1 tbl, 8 ex

FIELD: liqueur and vodka industry.

SUBSTANCE: vodka comprises the following components per 1000 dal: aqueous-alcoholic infusion of nonpolished brown rice of the 1-st blend, 1.4-1.8 l; nutrition supplement "Kapilar", 0.07-0.08 kg; sorbitol, 0.226-0.230 kg; 65.8%-th sugar syrup, 7.8-8.2 kg; aqueous-alcoholic liquid, the balance, to provide the strength 40%. Rice infusion of the 1-st blend is prepared by infusion of 0.36-0.40 kg of nonpolished brown rice with 1.8-2.1 l of aqueous-alcoholic liquid with the strength 60% for 5 days. Invention provides preparing vodka enriched with biologically active components and eliciting improved organoleptic properties: the presence of pleasant cognac tint in taste and aroma of vodka.

EFFECT: valuable properties of vodka.

2 cl, 2 ex

Vodka "snegirev" // 2243994

FIELD: liqueur and vodka industry.

SUBSTANCE: vodka comprises the following components, kg per 1000 dal: xylitol, 4-6; lactose, 18-25 and aqueous-alcoholic liquid, the balance, to provide the strength 40%. Proposed invention provides enhancing organoleptic indices of vodka and its curative-prophylactic properties due to the improved lactose solubility, prevention in precipitation of protein impurities during prolonged storage, developing the cholagogic effect, elimination of unpleasant sensation in vodka intake, neutralization of toxic substances, absence of alcohol withdrawal syndrome and softening vodka.

EFFECT: valuable properties of vodka.

1 tbl, 5 ex

FIELD: liqueur and vodka industry.

SUBSTANCE: vodka comprises the following components per 1000 dal: vanillin 1:100, 0.09-0.11 l; aromatic principle "Black currant" ASG 424 of firm "Reino and Fis", France, 0.09-0.11 kg; 65.8%-th sugar syrup, 11.0-12.0 l; aqueous-alcoholic liquid, the balance, to provide the strength 40%. Proposed invention allows conferring black currant aroma with light chocolate-cognac tint to vodka.

EFFECT: valuable properties of vodka.

4 ex

FIELD: liqueur and vodka industry.

SUBSTANCE: drinking water is desalted to residual hardness 0.15 mole/m3, not above. The natural salt from mineral water "Uglichskaya" is added to water up to water hardness value 1.5-3.5 mole/m3 and an aqueous-alcoholic liquid with the strength 40.2o is prepared from water and ethyl alcohol. Dry defatted milk is mixed with warm water (40-50oC) in the mass ratio about 1:2 and kept up to swelling. An aqueous-alcoholic liquid is treated with milk at consumption 2.25-3.5 kg of dry milk per 1000 dal of an aqueous-alcoholic liquid. Precipitate is separated after settling, alcohol is distilled off from precipitate and an aqueous-alcoholic liquid is brought about to the strength value 40o using desalted water. Proposed invention provides preparing vodka with required organoleptic properties and eliciting toxicity reduced by 7.7-11.7%. Vodka shows crystal clearness and luster, specific vodka aroma without foreign tints and mild harmonic taste not depending on the saline composition of the parent taken water. Tasting score of vodka is 9.63.

EFFECT: improved preparing method, improved and valuable properties of vodka.

2 ex

FIELD: liqueur and vodka industry.

SUBSTANCE: drinking water is desalted up to residual hardness 0.15 mole/m3, not above, and natural Carlsbad salt is added to water up to hardness value 1.5-3.5 mole/m3. An aqueous-alcoholic liquid with the strength 40.2o is prepared from prepared water with the required salt composition and ethyl alcohol. Dry defatted milk is mixed with water at temperature 40-50oC in the mass ratio about 1:2 and kept for swelling. An aqueous-alcoholic liquid is treated with milk at consumption 2.25-3.5 kg of dry milk per 1000 dal of an aqueous-alcoholic liquid. After settling a precipitate is separated, alcohol is distilled off from precipitate and an aqueous-alcoholic liquid is brought about to the required strength value using desalted water. Proposed method provides preparing vodka with required organoleptic properties and eliciting toxicity reduced by 9.1-14%. Vodka shows crystal clearness and luster, specific vodka aroma without foreign tints and stable mild, harmonic taste not depending on the parent taken water. Tasting score of vodka is 9.56.

EFFECT: improved preparing method, improved and valuable properties of vodka.

2 ex

FIELD: liqueur and vodka industry.

SUBSTANCE: vodka comprises an aqueous-alcoholic liquid, citrus culture essential oil as concentrated prepared on the basis of citrus essential oil emulsion in sugar syrup and ethyl alcohol taken in the mass ratio essential oil : sugar syrup : ethyl alcohol = (2-5):(30-55):(40-68), respectively, and product obtained by mechanical-chemical grinding the same citrus culture seeds with sugar syrup taken in the mass ratio = 1:(900-1100), respectively, wherein size of particles of seeds below 50 mcm in the following content of components, kg/1000 dal of ready product: concentrate based on citrus essential oil emulsion in sugar syrup and ethyl alcohol, 20-50; product obtained by mechanical-chemical grinding the same citrus culture seeds with sugar syrup in the mass ratio = 1:(900-1100) with size of particles below 50 mcm, 0.9-1.1; aqueous-alcoholic liquid, the balance, to provide the strength 35-45 vol.%. Proposed invention provides the improvement of organoleptic indices of vodka: tasting score is 9.7, and nutrient value of vodka due to addition of additional taste acid-bitter component enriched with lipid and proteins based on the same citrus culture seeds. Also, method provides utilizing waste in wine-making and juice-extracting manufactures.

EFFECT: improved preparing method, improved and valuable properties of vodka.

2 ex

FIELD: liqueur and vodka industry.

SUBSTANCE: special vodka comprises the following components taken in the following ratio, kg/1000 dal of ready product: citric acid, 0.13-0.17; sodium hydrocarbonate, 0.13-0.17; taste modifying agent "LAR-M", 1.8-2.2; anise essential oil, 0.0008-0.0012; refined granulated sugar, 9.8-10.2, and an aqueous-alcoholic liquid, the balance. The proposed invention provides preparing vodka with high organoleptic indices. The high quality vodka represents clear liquid without foreign inclusions with mild intrinsic taste and vodka aroma with pleasant light aroma of jasmine tint.

EFFECT: valuable properties of vodka.

3 ex

Bitter liquor // 2244739

FIELD: liqueur and vodka industry.

SUBSTANCE: invention relates to producing bitter liquors. Bitter liquor comprises infusion of the 1-st and the 2-d blends of vegetable raw representing mixture of sown coriander (fruits), fresh sweet pepper, fragrant pepper (unripe fruits) taken in the mass ratio = (2-3):(0.5-1.5):(1-2), respectively, and garlic infusion of the 1-st and the 2-d blends with the strength 42-43%, red pepper fruits infusion of the 1-st and the 2-d blends, garlic cloves kept at least once in an aqueous-alcoholic liquid with the strength 45%, not less, for 20-30 h, color, 65.8%-th sugar syrup, rectified ethyl alcohol and purified drinking water taken in the following ratio of components per 1000 dal of ready product: infusion of the 1-st and the 2-d blends of vegetable raw representing mixture of sown coriander (fruits), fresh sweet pepper, fragrant pepper (unripe fruits) taken in the mass ratio = (2-3):(0.5-1.5):(1-2), respectively, 70-90 l; infusion of red pepper fruits of the 1-st and the 2-d blends, 40-65 l; garlic infusion of the 1-st and the 2-d blends with the strength 42-43%, not less, 20-30 l; 65.8%-th sugar syrup, 40-50 l; color, 7-12 kg; garlic cloves kept at least once in an aqueous-alcoholic liquid with the strength 45%, not less, for 20-30 h, 20 000-60 000 things; rectified ethyl alcohol and purified drinking water, the balance, to provide the blend strength 40%. The liquor can comprise additionally red pepper pods kept at least once in an aqueous-alcoholic liquid with the strength 45%, not less, for 20-30 h and taken in the amount 20 000-60 000 things per 1 000 dal of ready product. The proposed invention provides preparing the bitter liquor eliciting with the high content of garlic biologically active substances and pleasant, slight hot taste and aroma of anise, cinnamon, black pepper, nutmeg and clove being without neither of used components that would allow to neutralize unpleasant garlic odor.

EFFECT: valuable properties of liquor.

2 cl, 4 tbl, 3 ex

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