LT3100B - Composition for lithuanian mead alcoholic beverage - Google Patents

Abstract

Invention applies to the vodka-liqueur manufacturing industry, in particular to a recipe composition that is used for mead production. The invention aims to improve the taste and organoleptic properties. The method is achieved by additionally putting into the proposed composition citric acid, ascorbic acid, lime-blossom and juniper berries when the ratio of ingredients is as follows (in kg/1,000 dal): honey 3,200-3,400, sugar 3,150-2,250, citric acid 74-76, ascorbic acid 1.5-2.5, hops 18-22, lime- blossoms 8-11, juniper berries 4-6, water up to the total amount of mead.

Description

BACKGROUND OF THE INVENTION The invention relates to the vodka industry, in particular to the recipe formulation used in the production of mead.

There is a known method of making Lithuanian mead, which indirectly mentions the components included in it: honey, hops and other additives- (see USSR Auth. No. 277690).

The closest composition is a mead composition consisting of honey, water, hops, yeast and sugar. The production technology is: Half of the water is mixed with the honey and, after stirring several times, kept in a warm place until dissolved, then boiled until half of it evaporates. Then add the hops, add the remaining water and boil for 20-30 minutes. and pass through double gauze. The liquid is cooled to 25 ° C, added to the yeast dissolved in sugar and stored at room temperature until acidification begins. After 1-2 weeks, the mead is cut into airtight. Considered

Lithuanian food ”, compiled by 'J.

Vilnius, 1983, p. 235).

oak barrel and cold place (see.

Pauliukonienė,

Given the composition of the ingredients, the mead so produced is suitable for immediate consumption and has unstable and bland taste.

The object of the invention is to improve the mead, taste and aromatic properties and to give it a healing, toning effect.

The above object is achieved by the fact that the proposed composition additionally contains citric acid, ascorbic acid, linden blossom and juniper berries. When the composition of the components is kg / 1000 parts:

honey sugar lemon: acid? asko rb inin hops YbY /, linden blossoms juniper berries water '

3200-3400, {Y; '- ·· γ b 2150-2250, {' Yb ./ ;; 3Y3.3 /; .. {33 <.7 / v7 ^ {'b \'.

(... l; _A S-2 ..,. 5,:, 'YY 18-22, γ {.γ.

3-11,. 4-6, {(<{<

to total mead:

mead is prepared according to this (technological

- mead wort »cooking and preparation for the day tanning clearing sedimentation settling filtration _t rest» and

Y 90 d

d. ·

YYb 1 day b

d.

- / (ϊ d. y / tlbd:. · /

10th

. '^;..//.-(i./d,b'3'b bl d. (

90-180.

7γύ / 2: <? '-

220-310

All materials used in the formulation are approved by the Ministry of Health and used for food intake of 1000 parts:

Chemical characteristics:

- strength,% 12

- Sugar content, g / 100cm ³ 20

- acidity, g / dm ³ · 7

Honey, kg _ - '3332.5

Sugar, kg '2220

Citric acid, 75.4 kg

Ascorbic acid, kg 2.0

Honey boiling losses, kg 2000

Mead wort:

- quantity, part. 1105.2

- Sugar content, g / 100cm ³ 40.6

- acidity, g / dm ³ 7,0

Liquid or crystallized honey, as well as sugar, is dissolved in water and boiled in syrup for 1-1.5 hours. until clear,. During the cooking year, the impurities contained in the honey are removed7 ~ by the addition of formic acid, which inhibits the activity of yeast in the fermentation process. Use light, mild aroma and taste> honey (linden, acacia, etc.). In order to preserve the natural enzymes, aromatic substances and the dietary and organoleptic properties of honey, it is recommended to dissolve the honey in water at 30-35 ° C.

Honey syrup is cooled to 20-25 ° C and coupled with mead wort with citric acid, hops, linden blossom, juniper berries. Mead wort is prepared with 20-30% sugar content. .

, 25 Hops, linden blossoms and juniper berries are used in the preparation of mead wort and are mixed with honey or water extracts thereof. Hops improve the taste properties of mead, their bitter substances> toxic to microorganisms other than yeast, and promote the action of the slide.

/ • / 7Mdous'. + Rug.iHK> 2 to 3 g / l citric acid is added to the mead wort to optimize the process and improve its flavor. ... 7 / + // + - / 7 +/-. ./

5-10% pure lower / fermented brewer's yeast culture is introduced into the mead wort. Duration of fermentation up to 90 days. At the end of the bitter the /-/.^1χίί^3.-· _; /: '4 · 1 · 0 · ^ 1 · 4 ·%) / stops yeast activity, it gradually settles, mead

- starts to slide. At the end of fermentation, the mead is removed from the yeast sediment (twice), clarified,. filtered. Clarified mead is blended by mixing batches of mead of different strengths, prepared from different honey, and adjusting chemical parameters.

The ripening of the mead, 'is maintained for 3-6 months. /, At 5-18 ° C. Meads may be pasteurized before being maintained. Warranty 3 months

Physical, chemical and organoleptic: indicators // Lithuanian mead meets the following requirements: +7 // - / '7+ /

- appearance

7. '' '' + '. ''. '· Clear without sediment and impurities' Amber Acid Sweet Honey 12

-taste - ++ / '+7 + - / 7-7 +.

- aroma /

- ethanol content by volume

- sugar mass concentration (expressed as butter), g / 100cm ³

- '? ^{5 <}

- mass of the acids to be filtered, almost. {expressed as malic acid), g / 100cm ³ 0,7 /////// · - concentration of volatile acids (expressed as acetic acid), g / 100cm ³ ; / 7 //// not more than 0,2

In this way, * sut-lbma-'k - / enter into '-; iftgredient composition has the following advantages:.

-5 - has pronounced taste properties,

- using the suggested mead in low / dose,?: highlights the herbal remedies / 7-component toning effect,

- suitable for long-term use.

Claims (1)

DEFINITION OF INVENTION The composition of Lithuanian mead ingredients, consisting of honey, hops, sugar and water, is characterized by the addition of citric acid, ascorbic acid, linden blossom and juniper berries in such a ratio. - kg / 1000 parts: 10 honey sugar citric acid ascorbic acid plaits 15 linden blossoms juniper berries water 3200-3400, 2150-2250, 74-76, 1.5-2.5, 10-22, 8, 4-8, up to the total amount of mead.