BG113428A - Method for obtaining fermented beverage from garlic of the variety „komsomol“ - Google Patents
Method for obtaining fermented beverage from garlic of the variety „komsomol“ Download PDFInfo
- Publication number
- BG113428A BG113428A BG113428A BG11342821A BG113428A BG 113428 A BG113428 A BG 113428A BG 113428 A BG113428 A BG 113428A BG 11342821 A BG11342821 A BG 11342821A BG 113428 A BG113428 A BG 113428A
- Authority
- BG
- Bulgaria
- Prior art keywords
- garlic
- fermentation
- drink
- degrees
- variety
- Prior art date
Links
- 235000004611 garlic Nutrition 0.000 title claims abstract description 10
- 238000000034 method Methods 0.000 title claims abstract description 8
- 235000019985 fermented beverage Nutrition 0.000 title claims description 4
- 244000245420 ail Species 0.000 title 1
- 238000000855 fermentation Methods 0.000 claims abstract description 10
- 230000004151 fermentation Effects 0.000 claims abstract description 10
- 240000002234 Allium sativum Species 0.000 claims abstract description 9
- 238000001802 infusion Methods 0.000 claims abstract description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 5
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 5
- 239000013049 sediment Substances 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 3
- 239000004615 ingredient Substances 0.000 claims description 2
- 235000013361 beverage Nutrition 0.000 abstract description 2
- 235000020374 simple syrup Nutrition 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 240000006927 Foeniculum vulgare Species 0.000 description 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000012676 herbal extract Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
Description
1. Ферментирала напитка от чесън сорт Комсомол1. Fermented drink from garlic variety Komsomol
2. Изобретението може да бъде използвано в преработвателната промишленост за получаване на напитки на билкова основа, както и във фармацевтичната промишленост за производство на хранителни добавки.2. The invention can be used in the processing industry for obtaining herbal beverages, as well as in the pharmaceutical industry for the production of nutritional supplements.
3. До настоящия момент няма данни в производството да е използван метод за ферментиране на настойка от чесън, чрез използване на винени дрожди, нито са известни данни напитката да се е произвеждала традиционно в някой район. Винени дрожди не са използвани за ферментиране на билкови екстракти и екстракти получени от зеленчуци.3. Until now, there is no evidence that a method of fermentation of garlic infusion using wine yeast was used in the production, nor is there any evidence that the drink was traditionally produced in any region. Wine yeasts are not used to ferment herbal extracts and extracts derived from vegetables.
4. Същността на изобретението се изразява в метода на ферментация, характеризиращ се с подлагането на ферментация с винени дрожди на настойка от чесън. Към настойката от чесън се добавя омекотена вода и захарен сироп в съотношение 4:1. Ферментацията се извършва при контролирана температура от 18 градуса в продължение на 5 дни. След отстраняване на тежките утайки напитката отлежава в бутилки. 4 месеца при температура от 12 градуса. Използват се и допълнителни ингредиенти, оказващи влияние върху вкусовите качества на напитката - сок от цитрусови плодове с контролиран произход и качество (лимони), черни стафиди, настойка от черен чай, семена от анасон, листа от копър. Ферментиралата напитка е с общо алкохолно съдъражние 15.6 об. %, титруеми кис - б.Згр/л, летливи кис. - 0.13гр/л4. The essence of the invention is expressed in the fermentation method, characterized by subjecting garlic infusion to fermentation with wine yeast. Softened water and sugar syrup are added to the garlic infusion in a ratio of 4:1. Fermentation takes place at a controlled temperature of 18 degrees for 5 days. After removing the heavy sediments, the drink ages in bottles. 4 months at a temperature of 12 degrees. Additional ingredients influencing the taste of the drink are also used - citrus fruit juice of controlled origin and quality (lemons), black raisins, black tea infusion, anise seeds, fennel leaves. The fermented drink has a total alcohol content of 15.6 vol. %, titratable acids - b.Zgr/l, volatile acids. - 0.13g/l
5. Методът за ферментация на настойка от чесън може да бъде използван при производство на напитка от стопанско значение, при спазване на установените съотношения между отделните елементи и при спазване на условията за ферментация и отлежаване.5. The method of fermentation of garlic infusion can be used in the production of a drink of economic importance, subject to the established ratios between the individual elements and subject to the conditions for fermentation and aging.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BG113428A BG113428A (en) | 2021-10-01 | 2021-10-01 | Method for obtaining fermented beverage from garlic of the variety „komsomol“ |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BG113428A BG113428A (en) | 2021-10-01 | 2021-10-01 | Method for obtaining fermented beverage from garlic of the variety „komsomol“ |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BG113428A true BG113428A (en) | 2023-04-18 |
Family
ID=89033738
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BG113428A BG113428A (en) | 2021-10-01 | 2021-10-01 | Method for obtaining fermented beverage from garlic of the variety „komsomol“ |
Country Status (1)
| Country | Link |
|---|---|
| BG (1) | BG113428A (en) |
-
2021
- 2021-10-01 BG BG113428A patent/BG113428A/en unknown
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Swami et al. | Fruit wine production: a review | |
| AU2017276972C1 (en) | Method for making sweet wine with grape flavor, and sweet wine with grape flavor | |
| JP5271906B2 (en) | Method for producing juice or fruit liquor | |
| Joshi et al. | Wines: White, red, sparkling, fortified, and cider | |
| CN112251311B (en) | Method for brewing cider fruits by using Kluyveromyces marxianus | |
| CN107304395B (en) | Secondary fermentation process of blueberry fruit wine | |
| CN106675904A (en) | Rose-scented low-alcohol grape wine brewing method | |
| CN113637539A (en) | Tannin-enhanced pink wine brewing process and product | |
| CN104611166A (en) | Production method for Osmanthus fragrans Lour wine | |
| CN103103049B (en) | Mulberry brandy and process thereof | |
| KR101330274B1 (en) | Carbonated fermentate beverage and method of production there for using natural materials | |
| CN111635838A (en) | Fruity grape white spirit and brewing process thereof | |
| CN110643466A (en) | Processing technology of millstone persimmon raw juice fermented fruit wine | |
| CN110591871A (en) | A Chinese liquor base containing oak components and its preparation method | |
| CN113913265B (en) | Ageing method for improving brandy quality | |
| Roger et al. | Artisanal Production of “kuri” an honey made alcoholic beverage from Adamaoua Cameroon | |
| BG113428A (en) | Method for obtaining fermented beverage from garlic of the variety „komsomol“ | |
| CN104450468A (en) | White spirit preparing method | |
| BG113429A (en) | Method for obtaining fermented beverage from taraxacum | |
| BG113425A (en) | Method for obtaining fermented beverage from carrots of the variety „nantes“ | |
| BG113427A (en) | Method for producing fruit wine from tomatoes of the variety „rozov blyan“ | |
| BG113430A (en) | Method for obtaining fermented beverage from nettle | |
| KR20160108278A (en) | Method of rose sparkling wine using extract of reed root | |
| Ahmed et al. | Review on development of wine and vermouth from the blends of different fruits | |
| BG113424A (en) | Method for producing fruit wine from pumpkins of the variety „plovdivska“ |