Method for preparation of bitter liqueur and bitter liqueur. RU patent 2500808.
| Method for preparation of bitter liqueur and bitter liqueur / 2500807 Vanillin is dissolved in alcohol at a ratio of 1:100. Water-and-alcohol liquid is represented by a mixture of rectified ethyl alcohol and treated drinking water. One performs cinnamon pouring with a water-and-alcohol liquid with 70% vol. proof at a ratio of 1:1, infusing during 5 days, infusion draining, oak leaves addition, repeated pouring with a water-and-alcohol liquid with 50% vol. proof in an amount equal to the drained quantity, infusing during 5 days, infusion draining, the infusions combining. One prepares a blend of the infusions and chokeberry and ashberry morses, a colourant, vanillin (1:100) and water-and-alcohol liquid consisting of a mixture of rectified ethyl alcohol and treated drinking water. The blend is stirred during 15-20 minutes, filtered and maintained for 30-40 minutes. For production of 1000 dhal of a bitter liqueur with 50% vol. proof one uses the following ingredients, kg: chokeberries - 50-70, ashberries - 110-135, cinnamon - 3-10, oak leaves - 3-5, vanillin - 0.02-0.06, colourant - 70-110, water-and-alcohol liquid - balance. |
| Method for preparation of bitter liqueur and bitter liqueur / 2500806 Vanillin is dissolved in alcohol at a ratio of 1:100. Water-and-alcohol liquid is represented by a mixture of rectified ethyl alcohol and treated drinking water. One performs cinnamon pouring with a water-and-alcohol liquid with 70% vol. proof at a ratio of 1:1, infusing during 5 days, infusion draining, blackcurrant leaves addition, repeated pouring with a water-and-alcohol liquid with 50% vol. proof in an amount equal to the drained quantity, infusing during 5 days, infusion draining, the infusions combining. One prepares a blend of the infusions and chokeberry and ashberry morses, a colourant, vanillin (1:100) and water-and-alcohol liquid consisting of a mixture of rectified ethyl alcohol and treated drinking water. The blend is stirred during 15-20 minutes, filtered and maintained for 30-40 minutes. For production of 1000 dhal of a bitter liqueur with 50% vol. proof one uses the following ingredients, kg: chokeberries - 50-70, ashberries - 110-135, cinnamon - 3-10, blackcurrant leaves - 3-5, vanillin - 0.02-0.06, colourant - 70-110, water-and-alcohol liquid - balance. |
| Method for preparation of bitter liqueur and bitter liqueur / 2500805 Vanillin is dissolved in alcohol at a ratio of 1:100. Water-and-alcohol liquid is represented by a mixture of rectified ethyl alcohol and treated drinking water. One performs cinnamon pouring with a water-and-alcohol liquid with 70% vol. proof at a ratio of 1:1, infusing during 5 days, infusion draining, coffee addition, repeated pouring with a water-and-alcohol liquid with 50% vol. proof in an amount equal to the drained quantity, infusing during 5 days, infusion draining, the infusions combining. One prepares a blend of the infusions and chokeberry and ashberry morses, a colourant, vanillin (1:100) and water-and-alcohol liquid consisting of a mixture of rectified ethyl alcohol and treated drinking water. The blend is stirred during 15-20 minutes, filtered and maintained for 30-40 minutes. For production of 1000 dhal of a bitter liqueur with 50% vol. proof one uses the following ingredients, kg: chokeberries - 50-70, ashberries - 110-135, cinnamon - 3-10, coffee - 3-5, vanillin - 0.02-0.06, colourant - 70-110, water-and-alcohol liquid - balance. |
| Method for preparation of bitter liqueur and bitter liqueur / 2500804 Vanillin is dissolved in alcohol at a ratio of 1:100. Water-and-alcohol liquid is represented by a mixture of rectified ethyl alcohol and treated drinking water. One performs cinnamon pouring with a water-and-alcohol liquid with 70% vol. proof at a ratio of 1:1, infusing during 5 days, infusion draining, poplar buds addition, repeated pouring with a water-and-alcohol liquid with 50% vol. proof in an amount equal to the drained quantity, infusing during 5 days, infusion draining, the infusions combining. One prepares a blend of the infusions and chokeberry and ashberry morses, a colourant, vanillin (1:100) and water-and-alcohol liquid consisting of a mixture of rectified ethyl alcohol and treated drinking water. The blend is stirred during 15-20 minutes, filtered and maintained for 30-40 minutes. For production of 1000 dhal of a bitter liqueur with 50% vol. proof one uses the following ingredients, kg: chokeberries - 50-70, ashberries - 110-135, cinnamon - 3-10, poplar buds - 3-5, vanillin - 0.02-0.06, colourant - 70-110, water-and-alcohol liquid - balance. |
| Method for preparation of bitter liqueur and bitter liqueur / 2500803 Vanillin is dissolved in alcohol at a ratio of 1:100. Water-and-alcohol liquid is represented by a mixture of rectified ethyl alcohol and treated drinking water. One performs cinnamon pouring with a water-and-alcohol liquid with 70% vol. proof at a ratio of 1:1, infusing during 5 days, infusion draining, willow buds addition, repeated pouring with a water-and-alcohol liquid with 50% vol. proof in an amount equal to the drained quantity, infusing during 5 days, infusion draining, the infusions combining. One prepares a blend of the infusions and chokeberry and ashberry morses, a colourant, vanillin (1:100) and water-and-alcohol liquid consisting of a mixture of rectified ethyl alcohol and treated drinking water. The blend is stirred during 15-20 minutes, filtered and maintained for 30-40 minutes. For production of 1000 dhal of a bitter liqueur with 50% vol. proof one uses the following ingredients, kg: chokeberries - 50-70, ashberries - 110-135, cinnamon - 3-10, willow buds - 3-5, vanillin - 0.02-0.06, colourant - 70-110, water-and-alcohol liquid - balance. |
| Method for preparation of bitter liqueur and bitter liqueur / 2500802 Vanillin is dissolved in alcohol at a ratio of 1:100. Water-and-alcohol liquid is represented by a mixture of rectified ethyl alcohol and treated drinking water. One performs cinnamon pouring with a water-and-alcohol liquid with 70% vol. proof at a ratio of 1:1, infusing during 5 days, infusion draining, anise addition, repeated pouring with a water-and-alcohol liquid with 50% vol. proof in an amount equal to the drained quantity, infusing during 5 days, infusion draining, the infusions combining. One prepares a blend of the infusions and chokeberry and ashberry morses, a colourant, vanillin (1:100) and water-and-alcohol liquid consisting of a mixture of rectified ethyl alcohol and treated drinking water. The blend is stirred during 15-20 minutes, filtered and maintained for 30-40 minutes. For production of 1000 dhal of a bitter liqueur with 50% vol. proof one uses the following ingredients, kg: chokeberries - 50-70, ashberries - 110-135, cinnamon - 3-10, anise - 3-5, vanillin - 0.02-0.06, colourant - 70-110, water-and-alcohol liquid - balance. |
| Method for preparation of bitter liqueur and bitter liqueur / 2500801 Vanillin is dissolved in alcohol at a ratio of 1:100. Water-and-alcohol liquid is represented by a mixture of rectified ethyl alcohol and treated drinking water. One performs cinnamon pouring with a water-and-alcohol liquid with 70% vol. proof at a ratio of 1:1, infusing during 5 days, infusion draining, dill seeds addition, repeated pouring with a water-and-alcohol liquid with 50% vol. proof in an amount equal to the drained quantity, infusing during 5 days, infusion draining, the infusions combining. One prepares a blend of the infusions and chokeberry and ashberry morses, a colourant, vanillin (1:100) and water-and-alcohol liquid consisting of a mixture of rectified ethyl alcohol and treated drinking water. The blend is stirred during 15-20 minutes, filtered and maintained for 30-40 minutes. For production of 1000 dhal of a bitter liqueur with 50% vol. proof one uses the following ingredients, kg: chokeberries - 50-70, ashberries - 110-135, cinnamon - 3-10, dill seeds - 3-5, vanillin - 0.02-0.06, colourant - 70-110, water-and-alcohol liquid - balance. |
| Method for preparation of bitter liqueur and bitter liqueur / 2500800 Vanillin is dissolved in alcohol at a ratio of 1:100. Water-and-alcohol liquid is represented by a mixture of rectified ethyl alcohol and treated drinking water. One performs cinnamon pouring with a water-and-alcohol liquid with 70% vol. proof at a ratio of 1:1, infusing during 5 days, infusion draining, dill greens addition, repeated pouring with a water-and-alcohol liquid with 50% vol. proof in an amount equal to the drained quantity, infusing during 5 days, infusion draining, the infusions combining. One prepares a blend of the infusions and chokeberry and ashberry morses, a colourant, vanillin (1:100) and water-and-alcohol liquid consisting of a mixture of rectified ethyl alcohol and treated drinking water. The blend is stirred during 15-20 minutes, filtered and maintained for 30-40 minutes. For production of 1000 dhal of a bitter liqueur with 50% vol. proof one uses the following ingredients, kg: chokeberries - 50-70, ashberries - 110-135, cinnamon - 3-10, dill greens - 1-2, vanillin - 0.02-0.06, colourant - 70-110, water-and-alcohol liquid - balance. |
| Method for preparation of bitter liqueur and bitter liqueur / 2500799 Vanillin is dissolved in alcohol at a ratio of 1:100. Water-and-alcohol liquid is represented by a mixture of rectified ethyl alcohol and treated drinking water. One performs cinnamon pouring with a water-and-alcohol liquid with 70% vol. proof at a ratio of 1:1, infusing during 5 days, infusion draining, birch bark addition, repeated pouring with a water-and-alcohol liquid with 50% vol. proof in an amount equal to the drained quantity, infusing during 5 days, infusion draining, the infusions combining. One prepares a blend of the infusions and chokeberry and ashberry morses, a colourant, vanillin (1:100) and water-and-alcohol liquid consisting of a mixture of rectified ethyl alcohol and treated drinking water. The blend is stirred during 15-20 minutes, filtered and maintained for 30-40 minutes. For production of 1000 dhal of a bitter liqueur with 50% vol. proof one uses the following ingredients, kg: chokeberries - 50-70, ashberries - 110-135, cinnamon - 3-10, birch bark - 3-5, vanillin - 0.02-0.06, colourant - 70-110, water-and-alcohol liquid - balance. |
| Method for preparation of bitter liqueur and bitter liqueur / 2500798 Vanillin is dissolved in alcohol at a ratio of 1:100. Water-and-alcohol liquid is represented by a mixture of rectified ethyl alcohol and treated drinking water. One performs cinnamon pouring with a water-and-alcohol liquid with 70% vol. proof at a ratio of 1:1, infusing during 5 days, infusion draining, birch buds addition. One proceeds with repeated pouring with a water-and-alcohol liquid with 50% vol. proof in an amount equal to the drained quantity, infusing during 5 days, infusion draining, the infusions combining. One prepares a blend of the infusions and chokeberry and ashberry morses, a colourant, vanillin (1:100) and water-and-alcohol liquid consisting of a mixture of rectified ethyl alcohol and treated drinking water. The blend is stirred during 15-20 minutes, filtered and maintained for 30-40 minutes. For production of 1000 dhal of a bitter liqueur with 50% vol. proof one uses the following ingredients, kg: chokeberries - 50-70, ashberries - 110-135, cinnamon - 3-10, birch buds - 3-5, vanillin - 0.02-0.06, colourant - 70-110, water-and-alcohol liquid - balance. |
| Concentrated base (balsam) "briz" / 2243707 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. |
 Method for preparing aqueous-alcoholic solution and alcoholic, pharmaceutical and cosmetic products prepared with its using / 2243992Method 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. |
| Vodka "michurinskaya elitnaya" / 2243993 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. |
| Vodka "snegirev" / 2243994 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. |
| Special vodka with black curran aroma "zolotaya djuzhina" / 2243995 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. |
| Method for preparing vodka / 2244735 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. |
| Method for manufacturing vodka / 2244736 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. |
| Special citrus vodka / 2244737 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. |
| Special vodka "orel luks" / 2244738 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. |
 Bitter liquor / 2244739Invention 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. |
FIELD: food industry.
SUBSTANCE: vanillin is dissolved in alcohol at a ratio of 1:100. Water-and-alcohol liquid is represented by a mixture of rectified ethyl alcohol and treated drinking water. One performs cinnamon pouring with a water-and-alcohol liquid with 70% vol. proof at a ratio of 1:1, infusing during 5 days, infusion draining, oak acorns addition, repeated pouring with a water-and-alcohol liquid with 50% vol. proof in an amount equal to the drained quantity, infusing during 5 days, infusion draining, the infusions combining. One prepares a blend of the infusions and chokeberry and ashberry morses, a colourant, vanillin (1:100) and water-and-alcohol liquid consisting of a mixture of rectified ethyl alcohol and treated drinking water. The blend is stirred during 15-20 minutes, filtered and maintained for 30-40 minutes. For production of 1000 dhal of a bitter liqueur with 50% vol. proof one uses the following ingredients, kg: chokeberries - 50-70, ashberries - 110-135, cinnamon - 3-10, oak acorns - 3-5, vanillin - 0.02-0.06, colourant - 70-110, water-and-alcohol liquid - balance.
EFFECT: acceleration of the aromatic complex assimilation reaction, increase of organoleptic indices of the ready product; the bitter liqueur acquires the taste and aroma of rum with a woody tone.
2 cl, 2 ex
The invention relates to the alcoholic beverage industry.
Known method of preparation of bitter liqueurs, providing for the correction of water for drinking, cooking syrup with a concentration of 65.8%, in the preparation of nastoev vegetable raw materials from sweet pepper, black pepper and anise and pepper red pepper, blending by making blended Chan sugar syrup, water-alcohol infusions of vegetable raw materials, rectified ethyl alcohol of the highest purification and drinking water corrected before the necessary fortress, filtering, blending and bottling (RF patent 2140441, 1999).
The disadvantage of this method is time consuming process, and the fact that the famous liqueur, though, and is enriched with a complex of biologically active substances of plant raw materials, but there is no aromatic complex, which gives the product a kind of slightly burning noble aroma and taste pepper, distinguishes it from other kinds of bitters.
The closest method to the invention is a method of cooking bitter tincture by blending pre-cooked Aronia juice drinks and ordinary Rowan, water-alcohol infusion of cinnamon, vanillin, dissolved in alcohol 1:100, Kohler and water-alcoholic liquid, blending, mixing, filtration and extracts, to obtain 1000 dal bitter tincture strength of 50%. use the following ingredients in kg: mountain ash chernoplodnaja - 50-70, mountain ash - 110-135, cinnamon - 3-10, vanilla - of-0.02 to 0.06, koler - 70-110, aqueous-alcoholic liquid - rest (RF patent 2003669, 2003).
The disadvantage of this method is low its organoleptic indicators.
The technical result of the invention is diversification of bitter tinctures and improving the organoleptic indexes.
Delivered the technical result is achieved in a bitter tincture and cooking bitter tinctures, providing blending pre-cooked Aronia juice drinks and ordinary Rowan, water-alcohol infusion of cinnamon, vanillin, dissolved in alcohol 1:100, Kohler and water-alcoholic liquid, stirring blend, filtering and restraint, using it to gain 1000 dal bitter tincture strength of 50%. the following ingredients in kg: mountain ash chernoplodnaja - 50-70, mountain ash - 110-135, cinnamon - 3-10, vanilla - of-0.02 to 0.06, koler - 70-110, aqueous-alcoholic liquid - the rest is the fact that the additional use of oak acorns in the amount of 3-5 kg, preparation of water-alcohol infusion of cinnamon spend the Gulf of its water-alcohol liquid fortress 70% about. in the ratio 1:1, macerating within 5 days, sink infusion, the addition of oak acorns, re-Bay water-alcohol liquid strength of 50%. in the quantity equal to the plum infusion within 5 days, sink infusion, the Association of infusions.
The method is as follows.
The generally accepted method receive ash berry fruit drinks and ordinary Rowan and Kohler. Vanilla dissolved in alcohol, in a ratio of 1:100. As a water-alcoholic liquid, a mixture of ethyl alcohol, rectified and drinking water corrected. Preparation of water-alcohol infusion of cinnamon spend the Gulf of its water-alcohol liquid fortress 70% about. in the ratio 1:1, macerating within 5 days, sink infusion, the addition of oak acorns, re-Bay water-alcohol liquid strength of 50%. in the quantity equal to the plum infusion within 5 days, sink infusion, the Association of infusions. Cook the mixture, mix for 15-20 minutes, filtered and stand for 30-40 minutes. To obtain 1000 dal bitter tincture strength of 50%. use the following ingredients in kg: mountain ash chernoplodnaja - 50-70, mountain ash - 110-135, cinnamon - 3-10, oak acorns 3-5, vanilla - of-0.02 to 0.06, koler - 70-110, aqueous-alcoholic liquid - the rest.
Example 1.
The generally accepted method receive ash berry fruit drinks and ordinary Rowan and Kohler. Vanilla dissolved in alcohol, in a ratio of 1:100. As a water-alcoholic liquid, a mixture of ethyl alcohol, rectified and drinking water corrected. Preparation of water-alcohol infusion of cinnamon spend the Gulf of its water-alcohol liquid fortress 70% about. in the ratio 1:1, macerating within 5 days, sink infusion, the addition of oak acorns, re-Bay water-alcohol liquid strength of 50%. in the quantity equal to the plum infusion within 5 days, sink infusion, the Association of infusions. Cook the mixture, mix it in 15 minutes, filtered and incubated for 30 minutes. To obtain 1000 dal bitter tincture strength of 50%. use the following ingredients in kg: mountain ash chernoplodnaja - 50, mountain ash - 110, cinnamon - 3, oak acorns - 3, vanilla - 0,02, koler - 70, aqueous-alcoholic liquid - the rest.
Example 2.
The generally accepted method receive ash berry fruit drinks and ordinary Rowan and Kohler. Vanilla dissolved in alcohol, in a ratio of 1:100. As a water-alcoholic liquid, a mixture of ethyl alcohol, rectified and drinking water corrected. Preparation of water-alcohol infusion of cinnamon spend the Gulf of its water-alcohol liquid fortress 70% about. in the ratio 1:1, macerating within 5 days, sink infusion, the addition of oak acorns, re-Bay water-alcohol liquid strength of 50%. in the quantity equal to the plum infusion within 5 days, sink infusion, the Association of infusions. Cook the mixture, mix it within 20 minutes, filtered and kept for 40 minutes. To obtain 1000 dal bitter tincture strength of 50%. use the following ingredients in kg: mountain ash chernoplodnaja - 70, mountain ash - 135, cinnamon - 10, oak acorns - 5, vanilla - 0,06, koler - 110, aqueous-alcoholic liquid - the rest.
The invention provides acceleration of assimilation aromatic complex, which is introduced in the form of infusion, tincture bitter acquires a subtle taste and aroma of Roma with woody touch. The invention allows to expand assortment of bitter tinctures and improve the organoleptic properties of the finished product.
1. Method of preparation of bitter tinctures, providing blending pre-cooked Aronia juice drinks and ordinary Rowan, water-alcohol infusion of cinnamon, vanillin, dissolved in alcohol 1:100, Kohler and water-alcoholic liquid, stirring blend, filtering and restraint, using it to gain 1000 dal bitter tincture strength of 50%. the following ingredients in kg: mountain ash chernoplodnaja - 50-70, mountain ash - 110-135, cinnamon - 3-10, vanilla - of-0.02 to 0.06, koler - 70-110, aqueous-alcoholic liquid - rest, wherein the additional use of oak acorns in the amount of 3-5 kg, preparation of water-alcohol infusion of cinnamon spend the Gulf of its water-alcohol liquid fortress 70% about. in the ratio 1:1, macerating within 5 days, sink infusion, the addition of oak acorns, re-Bay water-alcohol liquid strength of 50%. in the quantity equal to the plum infusion within 5 days, sink infusion, the Association of infusions.
2. Bitter nastoyka obtained method according to claim 1, characterized by the fact that for obtaining 1000 dal bitter tincture strength of 50%. use the following source ingredients, kg: mountain ash chernoplodnaja - 50-70, mountain ash - 110-135, cinnamon - 3-10, oak acorns 3-5, vanilla - of-0.02 to 0.06, koler - 70-110, aqueous-alcoholic liquid - the rest.