The method of preparation of tincture of bitter gin kolesnik"

 

(57) Abstract:

The invention can be used in the alcoholic beverage industry. Pre-receive aromatic spirit of propolis by his Bay in the amount of 0.8 kg water-alcohol liquid strength of 50% in the ratio of 1:2.5 and distillation. Of the sugar refined in the number 70,0 kg get sugar syrup concentration 65,8%. Dietary Supplement-natural-identical flavouring "gene" AIF-64 company "Reynaud and FIS France or another company in the amount of 5.5 kg, juniper essential oil in the amount of 0.15 kg, coriander essential oil in the amount of 0.05 kg, lemon essential oil in the amount of 0.10 kg and glycerol in the amount of 0.25 kg dissolved in alcohol-rectified in the ratio of 1:10. In blending the Chan teach the blending of ingredients, which consistently contribute ethyl alcohol of the highest purification, food additive-flavor, essential oils and glycerin, aromatic alcohol, some water is fixed, sugar syrup and remaining fixed water to bring the mixture up to a specified amount. Mixing of the blend produced periodically after adding each ingredient within 3-5 min, and after blending within 15-30 minutes After S indicators adjust to it making the necessary ingredients. Blend after re-mixing again analysed and sent to the filtering that is performed on a filter press is used as filter material filter brand cardboard "e-coat-1P" or "T" or other brands approved for use in alcoholic beverage industry. The filtering rate of bitter tincture is 45-65 gave/FM2. The consumption of ingredients in the preparation of 1000 gave tincture of bitter gin Kolesnik" next, l: dietary Supplement-flavor (1: 10) - 54-56, aromatic spirit of propolis - 0,9-1,1, juniper essential oil(1:10) - 1,4-1,6, coriander essential oil(1: 10) - 0,4-0,6, lemon essential oil(1:10) - 0,9-1,1, glycerin(1:10) - 2,4-2,6, sugar syrup concentration 65,8% - 80-81, ethyl alcohol of the highest purification and drinking water fixed the rest of the fortress of 40%. The proposed method enables to obtain a bitter tincture with high organoleptic characteristics, diversification of bitter liqueurs, giving it a soft, full, slightly burning taste with a touch of chocolate in the aftertaste, complex, spicy scent of pine with a subtle shade of nutmeg due to manifestation within the tincture ingredients synergistic effect.

astone, obtains a fragrant alcohol by distillation of juniper berries and aromatic raw materials, including ginger, galangal, Laurel, nutmeg, bitter wormwood, thyme and dill, in aqueous-alcoholic liquid strength of 50% sugar syrup concentration 65,8%, the blending of rectified ethyl alcohol "Lux", a mixture of aromatic alcohols, alcohol solutions of Mandarin and juniper essential oils, part drinking corrected water, sugar syrup and remaining water to bring the mixture up to a specified amount, periodic stirring after making the blend each ingredient and after blending and filtering (RF patent 2181374, CL 12 G 3/06, 2002).

The disadvantage of this method is the high cost of the finished product and large labor costs associated with the use of a large number of aromatic raw materials and receiving from it an aromatic alcohol.

There is a method of cooking bitter tinctures, obtains a fragrant alcohol by distillation of aromatic raw materials, including juniper berries, coriander, cumin, ginger, water-alcohol liquid strength of 50% sugar syrup konsavage and lemon oils of rectified ethyl alcohol "Lux", sugar syrup and water are fixed, periodic mixing of the blend after adding each ingredient in 3-5 minutes and after blending - in 15-30 minutes, and filtering the finished product (RF patent 2143482, CL 12 G 3/06, 1999).

The disadvantage of this method is the high cost of the finished product.

There is a method of cooking bitter tinctures, stipulating the receiving infusions of the first and second drains from the root of Siberian ginseng and propolis by separate Bay water-alcohol liquid in the ratio of 1:10 and 1:2.5 each infusion for 5 and 10 days, mixing potions, blending with lemon alcoholized juice, honey, sugar syrup, Kohler, ethyl alcohol and water drinking is fixed to the fortress 40%, mixing, filtering the finished product (RF patent 2092537, CL 12 G 3/06, 1997).

The disadvantage of this method is the low duration of storage of the finished product.

There is a method of cooking bitter tinctures, obtains a fragrant alcohol of red pepper, dill, coriander and cardamom and sharny velvet", sugar syrup and water are fixed, mixing and filtering of the finished product (RF patent 2118659, CL 12 G 3/06, 1998).

The disadvantage of this method is the limitation in the production of gin due to the fact that its structure is used ready gene that increases the cost of the finished product.

The closest analogue to the present invention is a method of preparation of tinctures bitter, providing for the dissolution of the orange and lemon essential oils in alcohol-rectified in the ratio of 1:10, getting sugar syrup concentration 65,8%, the blending of rectified ethyl alcohol "Extra" parts drinking water is fixed, nutritional supplements-natural-identical flavouring "gene" 25593/10 firm "Viorel S. A.", Greece, sugar syrup, water drinking corrected, orange and lemon essential oil, remaining water to bring the mixture up to a specified amount, periodic mixing of the blend after adding each ingredient in 3-5 minutes and after blending - in 15-30 minutes, and filtering the finished product (RF patent 2137825, CL 12 G 3/06, 1999).

The disadvantage of this method is low and the organoleptic poorly tinctures with organoleptic indicators, expansion of the range of bitter liqueurs.

The technical result is achieved in that the method of preparation of tincture of bitter, providing for the dissolution of lemon essential oil in alcohol-rectified in the ratio of 1: 10, getting sugar syrup concentration 65,8%, the blending of ethyl alcohol, food additives-natural-identical flavouring "gin, sugar syrup, parts drinking water is fixed, lemon essential oil, remaining water to bring the mixture up to a specified amount, periodic mixing of the blend after adding each ingredient in 3-5 minutes and after blending - in 15-30 minutes, and filtering the finished product, characterized in that that as ethyl alcohol use ethyl alcohol of the highest purification, optionally use the juniper and coriander essential oils and glycerin, which is dissolved in alcohol-rectified in the ratio of 1: 10 and consistently contribute with after blending nutritional supplements-natural, dissolved in alcohol-rectified in the ratio of 1:10, get a fragrant alcohol of propolis by his Bay in the amount of 0.8 kg water-alcohol liquid is oil and sugar syrup make when blending, respectively, before the glycerol and the remaining part of the fixed water while the ingredients in bitter tincture, is used in the following ratio, l / 1000 gave the finished product:

Food additive-flavor (1:10) - 54-56

Aromatic spirit of propolis - 0,9-1,1

Juniper essential oil(1:10) - 1,4-1,6

Coriander essential oil(1:10) - 0,4-0,6

Lemon essential oil(1:10) - 0,9-1,1

Glycerin(1:10) - 2,4-2,6

Sugar syrup concentration 65,8% - 80-81

Ethyl alcohol of the highest purification and drinking water fixed - the Rest is up to the fortress 40%

The proposed method for the preparation of tincture of bitter gin Kolesnik" is as follows.

Pre-receive aromatic spirit of propolis by his Bay in the amount of 0.8 kg water-alcohol liquid strength of 50% in the ratio of 1: 2.5 and distillation. Of the sugar refined in the number 70,0 kg get sugar syrup concentration 65,8%. Dietary Supplement-natural-identical flavouring "gene" AIF-64 company "Reynaud and FIS France or another company in the amount of 5.5 kg, juniper essential oil in the amount of 0.15 kg, coriander essential oil in the amount of 0.05 kg, lemon essential oil in the amount of 0.10 kg and glycerol in the amount of 0.25 kg dissolved in alcohol-rectified in the ratio of 1:10.

Mixing of the blend produced periodically after adding each ingredient in 3-5 minutes, and after blending within 15-30 minutes. After compiling blend select the average sample for analysis. When the mismatch of the prepared blend in one of the figures adjust to it making the necessary ingredients. Blend after re-mixing again analysed and sent to the filtering that is performed on a filter press is used as filter material filter brand cardboard "e-coat-1P" or "T" or other brands approved for use in alcoholic beverage industry. The filtering rate of bitter tincture is 45-65 gave/FM2.

The consumption of ingredients in the preparation of 1000 gave tincture of bitter gin Kolesnik" l:

Food additive-flavor (1:10) - 54-56

Aromatic spirit of propolis - 0,9-1,1

Juniper essential oil(1:10) - 1,4-1,6

Coriander essential oil(1:10) - 0,4-0,6

Lemon EPE is rectified highest purification and drinking water fixed The rest of the fortress 40%

Example 1.

Pre-receive aromatic spirit of propolis by his Bay in the amount of 0.8 kg water-alcohol liquid strength of 50% in the ratio of 1: 2.5 and distillation. Of the sugar refined in the number 70,0 kg get sugar syrup concentration 65,8%. Dietary Supplement-natural-identical flavouring "gene" AIF-64 company "Reynaud and FIS France or another company in the amount of 5.5 kg, juniper essential oil in the amount of 0.15 kg, coriander essential oil in the amount of 0.05 kg, lemon essential oil in the amount of 0.10 kg and glycerol in the amount of 0.25 kg dissolved in alcohol-rectified in the ratio of 1:10.

In blending the Chan teach the blending of ingredients, which consistently contribute ethyl alcohol of the highest purification, food additive-flavor, essential oils and glycerin, aromatic alcohol, some water is fixed, sugar syrup and remaining fixed water to bring the mixture up to a specified amount.

Mixing of the blend produced periodically after adding each ingredient within 3 minutes, and after blending within 15 minutes. After compiling blend select the average sample to analyze the ingredients. Blend after re-mixing again analysed and sent to the filtering that is performed on a filter press is used as filter material filter brand cardboard "e-coat-1P". The filtering rate of bitter tincture is 45 dal/FM2.

The consumption of ingredients in the preparation of 1000 gave tincture of bitter gin Kolesnik" l:

Food additive-flavor (1:10) - 54

Aromatic spirit of propolis - 0,9

Juniper essential oil (1:10) - 1,4

Coriander essential oil (1:10) - 0,4

Lemon essential oil (1:10) - 0,9

Glycerol (1:10) - 2,4

Sugar syrup concentration 65,8% - 80

Ethyl alcohol of the highest purification and drinking water fixed - the Rest is up to the fortress 40%

Example 2.

Pre-receive aromatic spirit of propolis by his Bay in the amount of 0.8 kg water-alcohol liquid strength of 50% in the ratio of 1: 2.5 and distillation. Of the sugar refined in the number 70,0 kg get sugar syrup concentration 65,8%. Dietary Supplement-natural-identical flavouring "gene" AIF-64 company "Reynaud and pics" France in the amount of 5.5 kg, juniper essential oil in the amount of 0.15 kg, coriander essential oil in the amount of 0.05 kg, Rosenii 1:10.

In blending the Chan teach the blending of ingredients, which consistently contribute ethyl alcohol of the highest purification, food additive-flavor, essential oils and glycerin, aromatic alcohol, some water is fixed, sugar syrup and remaining fixed water to bring the mixture up to a specified amount.

Mixing of the blend produced periodically after adding each ingredient within 4 minutes, and after blending for 20 minutes. After compiling blend select the average sample for analysis. When the mismatch of the prepared blend in one of the figures adjust to it making the necessary ingredients. Blend after re-mixing again analysed and sent to the filtering that is performed on a filter press is used as filter material filter cardboard T-grade. The filtering rate of bitter tincture 50 dal/FM2.

The consumption of ingredients in the preparation of 1000 gave tincture of bitter gin Kolesnik" l:

Food additive-flavor (1:10) - 55

Aromatic spirit of propolis - 1,0

Juniper essential oil (1:10) - 1,5

Coriandre what entrala 65,8% - 80,5

Ethyl alcohol of the highest purification and drinking water fixed - the Rest is up to the fortress 40%

Example 3.

Pre-receive aromatic spirit of propolis by his Bay in the amount of 0.8 kg water-alcohol liquid strength of 50% in the ratio of 1: 2.5 and distillation. Of the sugar refined in the number 70,0 kg get sugar syrup concentration 65,8%. Dietary Supplement-natural-identical flavouring "gene" AIF-64 company "Reynaud and pics" France in the amount of 5.5 kg, juniper essential oil in the amount of 0.15 kg, coriander essential oil in the amount of 0.05 kg, lemon essential oil in the amount of 0.10 kg and glycerol in the amount of 0.25 kg dissolved in alcohol-rectified in the ratio of 1:10.

In blending the Chan teach the blending of ingredients, which consistently contribute ethyl alcohol of the highest purification, food additive-flavor, essential oils and glycerin, aromatic alcohol, some water is fixed, sugar syrup and remaining fixed water to bring the mixture up to a specified amount.

Mixing of the blend produced periodically after adding each ingredient within 5 minutes, and after blending - in of technigaz one of the indicators adjust to it making the necessary ingredients. Blend after re-mixing again analysed and sent to the filtering that is performed on a filter press is used as filter material filter brand cardboard "e-coat-1P". The filtering rate of bitter tincture is 65 dal/FM2.

The consumption of ingredients in the preparation of 1000 gave tincture of bitter gin Kolesnik" l:

Food additive-flavor (1:10) - 56

Aromatic spirit of propolis - 1,1

Juniper essential oil (1:10) - 1,6

Coriander essential oil (1:10) - 0,6

Lemon essential oil (1:10) - 1,1

Glycerol (1:10) - 2,6

Sugar syrup concentration 65,8% - 81

Ethyl alcohol of the highest purification and drinking water fixed - the Rest is up to the fortress 40%

The proposed method enables to obtain a bitter tincture with high organoleptic characteristics, diversification of bitter liqueurs, giving it a soft, full, slightly burning taste with a touch of chocolate in the aftertaste, complex, spicy scent of pine with a subtle shade of nutmeg due to manifestation within the tincture ingredients synergistic effect.

Method of preparation of tinctures gornoshahtnogo syrup concentration 65,8%, the blending of ethyl alcohol, food additives-natural-identical flavouring "gin, sugar syrup, parts drinking water is fixed, lemon essential oil, remaining water to bring the mixture up to a specified amount, periodic mixing of the blend after adding each ingredient within 3-5 min and after blending within 15-30 min and filtration of the finished product, characterized in that as ethyl alcohol use ethyl alcohol of the highest purification, optionally use the juniper and coriander essential oils and glycerin, which is dissolved in alcohol-rectified in the ratio of 1: 10 and consistently contribute with after blending nutritional supplements-natural, dissolved in alcohol-rectified in the ratio of 1: 10, get a fragrant alcohol of propolis by his Bay in the amount of 0.8 kg water-alcohol liquid strength of 50% in the ratio of 1: 2.5 and distillation, add it to the blend after making glycerin, and lemon essential oil and sugar syrup make when blending, respectively, before the glycerol and the remaining part of the fixed water, the ingredients in bitter tincture, the 54 - 56

Aromatic spirit of propolis - 0,9 - 1,1

Juniper essential oil(1: 10) - 1,4 - 1,6

Coriander essential oil(1: 10) - 0,4 - 0,6

Lemon essential oil(1: 10) - 0,9 - 1,1

Glycerin(1: 10) - 2,4 - 2,6

Sugar syrup concentration 65,8% - 80 - 81

Ethyl alcohol of the highest purification and drinking water fixed - the Rest is up to the fortress 40%

 

Same patents:

The invention relates to methods of extraction of vegetable and fruit and berry raw materials and can be used in food, pharmaceutical and cosmetic industry

The invention relates to food industry, more specifically to the wine-growing it industry, and may find wide application in the production of grape sweet white wines
The invention relates to alcoholic beverage industry, special vodkas with taste and dietary supplements
Vodka // 2201442
The invention relates to alcoholic beverage industry, in particular the production of bitter liqueurs
The invention relates to alcoholic beverage industry, special vodkas with taste and dietary supplements
The invention relates to alcoholic beverage production, in particular to compositions of ingredients for vodka

The invention relates to the food industry and for the preparation of biologically active additives in the form of a balm
Food mustard // 2203564
The invention relates to food industry and may find application in the manufacture of food mustard
Vodka // 2201442
The invention relates to the food and pharmaceutical industry, in particular to a technology for obtaining the extract from the plant stevia - Stevia rebaudiana Bertoni
The invention relates to the food industry
The invention relates to the food industry
The invention relates to the food industry
The invention relates to technology for food industry
The invention relates to technology for food industry
The invention relates to technology for food industry
The invention relates to technology for food industry

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

Up!