LT3101B - 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 of a particular kind. The invention aims to improve the taste and organoleptic properties of the end product. The mead composition consists of honey, citric acid, hops, lime-blossom, juniper berries, acorns, mint kind of liqueur, cranberry juice and water at the following component ratios, (in kg/1,000 dal): honey 5,800-5,900, citric acid 24-26, hops 26-32, lime- blossoms 15-25, juniper berries 5-15, acorns 5-15, mint kind of liqueur (litre) 5-15, cranberry juice (dal) 180-220, water up to the total amount of mead.

Description

Invention. belongs to the vodka-liqueur industry, a specific formula that is used to make a particular mead.

There is a known // mead recipe, <k ^ / main component · is (honey and addition of hops, yeast, / sugar, (water, ((see · .0 / English (meals <compiled by J'Eaullukoniene, 1983, ( P. 235) However, such mead is prepared (/ for immediate consumption 0 and does not exhibit a spicy plant-based aromatic component 0 (Taste of the whole. .. ('·, /

The nearest 0 by / to the composition is Lithuanian mead ingredient composition, 0 / consisting of 0 ((0 of 0, honey, sugar * lemon _; ((acid, ascorbic acid, hops, linden blossom, juniper berries and water) IP 142, ./ Registered with the Patent Office for Invention Lithuanian /// Mead ,, Ingredient Composition, Prior Date 19.11.1992) However, due to the small amount of herbal aromatic components contained in the mead, the mead tastes 0 s.

The object of the present invention (/ purpose (mead): / (flavors /. '/; And 0) is to improve the leptinic properties of the end product by the addition / addition of various types of plant aromatic components.

The aforesaid object is achieved by the fact that the proposed composition 0 additionally contains oak / lo deep, mint filling and cranberry juice with the following component ratio - = (kg / 1000 parts:. (.. · / {(// 7 /. .0 ((honey / 5800-5900,. Citric acid (- (/ 24-26, hops 0 26-32, / linden blossoms 15-25,

4 / ^<; - / 4/4 4, '44 ^? '<.. 4 2.

juniper berries 4 4 // 5-15.,. 4 oak acorns / - / 4 /../ 4. '. 5-15, ''

- "4/444 ·· '/ - .mėtų dressing, / l 7 ^7/7/7 .. 5-15.

cranberry / juice, dal. / 18-220,

Water 7 4, -: / - / - '4- 4 · to the total amount of mead.

Lithuanian mead production technology / illustrated by the following diagram: ·

4/4 - /. /. / ^. / ImLdans / ®isbs / cooking; 4.- 1 day 4-44 = ^ tanning '90 d.

-explaining --4./ 4 /. Dec. 12

- -. draining off sediment / 1 d. ·

· Standing -. /, 10 d.

- Filling from sediment 44 - 4 7/1 d.

//'-'filt.rac'i.ja·'//'·'·....//'/'/'/ /./4-j'· 1 d.

/ 4 7 - '/ rest / Dec 10'

- / confession, adjustment 1 d. .

'' / · 4- .filtration 7. '/ -1 d..4.

//-//- maintenance· / / / / /. 90-180 * d

- - f iltraci ja and pouring // · 4.//7/- .4 · 2 d. .- ·. ^? '45 ..//...·/4? · 4 / ^; · ..// ·. '' · /:. Total: 220-310 d

All materials used in the formulation are approved for use in the Health / Safety mini-program and / or authorized for use with ¹ -®3 ± .®.ΐ5ο'-7.'ρ ± 3ΐιι ^ έ'ίΒ ·. / · - '·. · .- / 7/4., / 7 '' · 4

Input cost per 1000 dalms: 4

Chemical Indicators: 7 - .., 4, /. / 7

- Strength,% 10.0, 4

- sugar content, g / 1OOcm ³ // 18,0, acidity, .g / dm ³ / 7,0.

Honey, kg 5853.8, Citric acid, kg, 25, 4, Hops, ,, kg / 74 /./. 7- / 4 / ·· 30, 0,

3 7 'b. linden flowers, kg (.20 .., 0, juniper berries, kg '7 10.0, oak acorns, kg 10.0, mint infusion, Itr 10.0, cranberry juice, dal. 200.0. Mead: Produced as follows. Liquid ar crystallized honey. water-soluble, and boiling syrup :(. 1-1.5 Mon / until it becomes clear. Year of cooking u. I created this duck

foam, impurities in honey, are removed. Heating 'b / b ymed, / removes formic acid, which inhibits yeast d.

/ Activity in the fermentation process. db ''' ^y /'^/; y. '? .d

Depending on the type of nflo. Honey it can be boiled at d 10 or d heated to 30-35 ° C. While heating honey, 'is (, maintains the dietary and organoleptic properties. Y, / b Honey syrup is cooled to -20-25 ° C (and coupled, (./money must,: by introducing: cranberry juice, lemons.:

b. acid, · hops:, and ^: other aromatic ingredients .dd <d: bMi ^ 20-3.0% sugars.

, / Mead wort (for aromatization. Used hops, linden blossoms 7, juniper berries, oak / acorn and other '/ components. (To reduce loss,' aromatic / components.prepared with aqueous extracts.byb

Honey contains a small amount of acids (up to 2g / kg), which gives us a taste for improving the properties of the mead (and optimizing the process of mead fermentation into the mead wort.) We introduce 2-3 g / l citric acid and cranberry juice.

- Pure low-fermentation brewer's yeast culture is used for the fermentation of honey, which is introduced at -5-10%. Duration of fermentation d up to 90 days. After fermentation ·, 'mead

/. decanted ..from yeast sediment two .times.

After clarifying / mead strength 7 mead honey, adjust '4 coupling by mixing various of chemical / indicators' and mead10

The mead is matured: maintained at 37S /(./ ^: Bee.77.In fully filled containers at a temperature of 5 to 18 ° C, mead containing a small amount of alcohol may be pasteurized prior to.

According to physical, chemical and organoleptic characteristics, Lithuanian mead meets the following requirements:

- appearance

- color / - 'aroma

- ethanol content7% by volume '- <: /:

sugar mass concentration (converted to inverted a

sugar), g / 100cm ³

- weight of the acids to be filtered, almost 7. (converted to 'malic acid') in g / 1OOcm ³

- concentration of volatile acids other than (expressed as acetic acid), g / 100 cm ³ clear / free from sludge and foreign impurities amber. with (:. beige, acid; sweet, / (7. ((. 10, -1-7 (/18,./

0.7,

0 _f 2.

7. (/ / / / / 'as suggested; {/ Lithuanian mead ingredient') has the following

- have a pronounced conical property,

- suitable for long-term use, suitable for use in the machinery / industry.

Claims (1)

DEFINITION OF INVENTION Lithuanian mead ingredient composition consisting of 7honey, citric acid, hops, July 'blossom, 5 juniper berries and water, apart from the addition of oak acacia, mint topping and cranberry juice at a component ratio of kg / 1000 songs: 10th honey citric acid hops linden blossoms juniper berries 15 oak acorn mint, ltr cranberry juice, dal water 5800-5900, 24-26, 26-32, 15-25, 5-15, // - / ^: 77/7 7/77777/7: 7 / ' 5-15,: .7 7- /: '7 /: 7.; 7 /'';/.;/ 77' - '77; 5bi5 / 7 / -: 7 '/ 7 //// ^; -77 ^ 180-220, to total mead.