"dagestan ruby" liqueur. RU patent 2507249.
| Method for preparation of bitter liqueur and bitter liqueur / 2500810 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 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, oak 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 / 2500809 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, cherry 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, cherry 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 / 2500808 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. |
| 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. |
| 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: liqueur for production of 1000 dhal whereof one uses the following components, l: cherry mors of the 1st and the 2nd drainage - 2500-2550, alcoholised cherry juice - 2500-2550, fermented-and-fortified apple juice produced with usage of yeast strain Saccharomyces cerevisiae VKPM Y-3587 - 950-1150, flavoured peach alcohol - 480-520, flavoured quince alcohol - 140-160, sugar syrup - 73.2% water-and-alcohol liquid - balance till ensuring the weight concentration of sugar in the liqueur equal to 30.0 g/100 cm3 and the volume fraction of ethyl alcohol equal to 20.0%.
EFFECT: enhancement of organoleptic and nutritive properties of the product.
2 ex
The invention relates to the alcoholic beverage industry, more precisely to the compositions of ingredients for fruit liqueurs.
Known liqueur «Dessert», containing Apple juice, cherry juice, sugar syrup 65,8%, citric acid and water-alcoholic liquid, added so as to get a blend fortress 18,0% about. (1) a lack of liqueurs such composition is low organoleptic parameters - there is no consistency of taste and aroma, which is difficult without the prevailing tone of a certain fruit.
The closest technical solution is liqueur «Cornel», which contains a dogwood juice, blueberry juice 1 and 2 plum, vanilla 1:10, sugar syrup 65,8%, citric acid, colorant and water-alcoholic liquid in the calculation of the blending of the fortress of the project will be 18.05%. Liqueur this song has the taste and aroma of one culture dogwood, but bastions, and also reduces the organoleptic properties (2).
The technical purpose of the invention is the expansion of the assortment of liqueurs from natural raw materials, improvement of organoleptic and nutritional properties of the product, through the use of affordable cheap raw fruit that contains a rich complex of biologically active substances and has specific taste and aromatic characteristics.
This technical result in the implementation of the claimed invention is cordial, containing water-alcoholic liquid, sugar syrup and fruit raw materials, additionally contains a cherry juice, cherry fermented the juice obtained with the use of the strain Saccharomyces cerevisiae VKPM Y-3587, cherry juice 1 and 2 plum, aromatic alcohol of peaches and aromatic spirit of quince.
Liqueur of the claimed composition provides for the introduction of ingredients derived mainly from cheap natural raw materials of fresh cherry varieties early, peaches and quince. Thanks to the introduction in the composition of cherry brandy juice, fermented. cherry juice, obtained with the use of the strain Saccharomyces cerevisiae VKPM Y-3587, cherry Morse 1 and 2 plum, aromatic alcohol of peaches, aromatic alcohol of quince liqueur acquires a special harmonious taste and rich, delicate aroma of cherry fruit.
Analysis conducted by the applicant in the art, including search of patents and scientific and technical information sources and identify sources containing information on the analogues of the claimed invention allows to establish that the applicant did not find similar, characterized by symptoms, identical to all essential features of the invention. Comparing the closest technical solution brandy «Cornel» with the prototype, we can conclude that the proposed liqueur differs from known inclusion of new components: cherry Morse 1 and 2 plum, cherry juice, cherry fermented juice, obtained with the use of the strain Saccharomyces cerevisiae VKPM Y-3587, aromatic alcohol of peaches, aromatic alcohol of quince, sugar syrup 73,2%, water-alcoholic liquid, the following ratio of ingredients l to 1000 dal brandy:
Cherry juice 1 and 2 plum
2500-2550
Cherry juice
2500-2550
Cherry fermented
the juice, obtained with the use of the strain
Saccharomyces cerevisiae -3587
950-1150Aromatic spirit of peaches
480-520Aromatic alcohol quince
140-160sugar syrup
73,2%and water-alcoholic liquid
- restto ensure the mass concentration of sugar in 30,0 g/100 sm 3 and volume fraction of ethyl alcohol 20,0%.
Thus, the proposed solution meets the criterion of «novelty». As a result of the proposed composition is enriched fruit liqueurs of biologically active substances, increases pharmacological and tonic properties, improves organoleptic properties that can make the drink of high quality.
Methods of cooking ingredients brandy «Rubin of Dagestan»:
Cherry juice 1 plum prepared infusion (6 days) vodno-spirtovogo solution fortress 45% about. on a sorted, , crushed fresh raw materials from berries cherry varieties early. After selection of a Morse 1 drain to receive Morse 2 drain in capacity, with the remainder her cherry pulp, poured aqueous-alcoholic alloy fortress 30%, and spent a secondary insisting, for 6 days, periodically stirring the contents of the vessel. The temperature in the room during the preparation of juice drinks, was maintained on the level of 17-19°N When both raw materials used for obtaining juice drinks 1 and 2 plum, immersed in an aqueous-alcoholic solution, the layer of which over it was about 10 see the Fortress cherry Morse 1 plum was 24% about., and the fortress cherry Morse 2 plum - 26%. (1).
Cherry juice received after sorting, washing, crushing and pressing fresh fruit cherry varieties early. Juice to the fortress 25%, defend and subsequently used for the preparation of liqueurs (1).
Cherry fermented cherry juice varieties early, using a strain of yeast Saccharomyces cerevisiae BKTIMY-358 prepared from the fresh fruit that sorted, washed, crushed, extruded. In the received after pressing cherry juice sugar yeast Saccharomyces cerevisiae -358 up to 0.3% of residual sugar, which contributed to the enrichment juice useful life products yeast - amino acids and substances. For fermentation of prepared yeast wiring pure culture of Saccharomyces cerevisiae -358 containing 120-150 million cells in 1 ml of juice, with mass concentration of Sugars 19,7 g/100 sm 3 , served as a substrate for the yeast. Yeast wiring injected into the juice in the amount of 2.5%. After fermentation cherry juice the fortress of 16%, and defended, filmed from sediment and subsequently used for the preparation of liqueurs. The temperature in the room at the time of receipt cherry fermented juice was maintained on the level of 17-19°With (1).
Aromatic spirit of peach fruit and aromatic spirit of fruit quince receive distillation fortified juices of peach, quince. The fortress juice in the tank before distillation lead up to 45%. (1).
Water-alcohol liquid (solution) for brandy «Rubin Dagestan», prepared of the rectified alcohol of the extra class according to GOST 5962-93 and softened water GOST 2874-82.
Sugar syrup for use in the blend prepared as follows: - capacity, designed for boiling syrup poured treated water based 0,35 l on 1 kg of sugar to produce 73,2% concentration syrup, water, stirring, heated up to 55-60°With, gradually fell asleep in her sugar. After its dissolution solution bring to a boil, periodically removing foam. Cooking time no more than 30 minutes Hot syrup cooled and subsequently used for other purposes (1).
Brandy «Rubin Dagestan», produced by blending the ingredients included in its composition. Assembly blend produced in the blending of VAT. It being poured cherry juice 1 plum fortress 24% about., cherry juice 2 plum fortress 26% about., cherry juice fortress 25% about., cherry fermented the juice obtained with the use of the strain of yeast Saccharomyces cerevisiae -358, a fortress of 16% about., aromatic alcohol peaches fortress 75% about., aromatic alcohol quince fortress 75% about., then make a water-alcohol liquid and sugar syrup 73,2%to ensure the mass concentration of sugar 30,0 g/100 sm 3 and volume fraction of ethyl alcohol 20,0%. Blend advocate for 10 days for the release of suspended particles, as introduced with juice and fruit drink and formed again. After settling a blend of carefully poured, not stirring sediment filter. Bottling of the finished brandy «Rubin Dagestan» is recommended in glass containers.
Consumption of ingredients for obtaining 1000 dal of brandy «Rubin Dagestan» fortress 20% about. with the concentration of glucose 30,0 g/100 sm 3 the following in l:
cherry juice 1 and 2 plum
2500-2550
cherry juice
2500-2550
cherry fermented the juice obtained with the use of the strain Saccharomyces cerevisiae VKPM Y-3587
950-1150aromatic spirit of peaches
480-520aromatic alcohol quince
140-160sugar syrup 73,2%, and water-alcoholic liquid - the rest is up to the provision of the mass concentration of sugar in 300 g/100 sm 3 and volume fraction of ethyl alcohol 20,0%.
Example # 1. Consumption of ingredients for obtaining 1000 dal of brandy «Rubin Dagestan» next, l:
cherry juice 1 and 2 plum
2500cherry juice
2500cherry fermented the juice obtained with the use of the strain Saccharomyces cerevisiae VKPM Y-3587
950aromatic spirit of peaches
480,aromatic alcohol quince
140sugar syrup
73,2%and water-alcoholic liquid
- the rest
to ensure the mass concentration of sugar in 30,0 g/100 sm 3 and volume fraction of ethyl alcohol 20,0%.
Example # 2. Consumption of ingredients for obtaining 1000 dal of brandy «Rubin Dagestan» next, l:
cherry juice 1 and 2 plum
2550cherry juice
2550cherry fermented the juice obtained with the use of the strain Saccharomyces cerevisiae VKPM Y-3587
1150aromatic spirit of peaches
520aromatic alcohol quince
160sugar syrup
73,2%and water-alcoholic liquid
- the rest
to ensure the mass concentration of sugar in 30,0 g/ 100 sm 3 and volume fraction of ethyl alcohol 20,0%.
The proposed cordial, with the declared quantitative and qualitative composition-ingredients has high organoleptic characteristics, has ruby color, original, harmonious taste range. Tasting score declared Brandy-9,8 5, condition:
- mass concentration of sugar 30,0 g/100cm 3 ,
is the volume fraction of ethyl alcohol 20,0%.
Thus, the information presented testify to the implementation of the use of the claimed invention the following cumulative conditions:
- a means of embodying declared brandy in its implementation, intended for use in the food industry, namely in the alcoholic beverage;
- for the stated brandy as described in the independent claims described, confirmed the possibility of her
- implementation using the steps described in the application of means and methods;
2. Recipe liqueurs and vodkas of Light and food industry. 1981, With 7-8. With 146-147.
3. Mekhuzla N.A. Panasyuk A.L. Fruit and berry wines. M: Light and food industries 1984. With 93-107.
4. The positive decision under the application №2010149095/10 from 14.12.2011, the Strain of yeast Saccharomyces cerevisiae Cherry Dagestan for the production of fruit wines. The authors Kotenko of M.E. Ter-Minassian, Magomayev EV, Б ..
Liqueur obtained from cherry Morse 1 and 2 plum, cherry juice, cherry fermented juice, obtained from strain Saccharomyces cerevisiae VKPM Y-3587, aromatic alcohol of peach, quince, sugar syrup 73,2%, and water-alcoholic liquid at the following content ingredients, l/1000 dal of the finished product:
cherry juice 1 and 2 plum
2500-2550
cherry juice
2500-2550
cherry fermented juice,
obtained with use of the strain
Saccharomyces cerevisiae VKPM Y-3587
950-1150aromatic spirit of peaches
480-520aromatic alcohol quince
140-160sugar syrup 73,2%
and water-alcoholic liquid
the rest up to the provision of the mass concentration of sugar in 30,0 g/100 sm 3 and volume fraction of ethyl alcohol 20,0%.