LT3102B - Composition for mead alcoholic beverage - Google Patents

Abstract

Invention applies to the vodka-liqueur manufacturing industry, in particular to an ingredient recipe that may be used for a kind of brandy production. The invention aims to improve the taste and organoleptic properties. The composition of this kind of brandy consists of a half-finished product of mead, bilberry, cranberry and cherry alcohol juice, alcohol, honey, citric acid, vanilla and water at the following component ratios,(in kg/1,000 dal): a half-finished product of mead 410-420, bilberry alcohol juice 150-160, cranberry alcohol juice 50-55, cherry alcohol juice 50-55, alcohol 215-220, honey, kg 20-22, vanilla, kg 0.5-1.5, water up to the total amount of this kind of brandy.

Description

Known bitter formulation, essentially consisting of: fruits are packed with vodka or '// alcohol (žr.JJ. Uginciene Grandma dishes Vilnius, 1985, 160-161 sides.). However, these are produced in ^one .trauktinės for immediate use because after prolonged retention they. loses its flavor and aroma.

The closest to its composition is the cranberry bitters 7 (infusion) recipe, which holds the cranberries in heat for two hours. After two weeks, the liquid is drained, the cranberries are crushed, t squeezes, the liquid is filtered. Pouring both liquids and / or adding sugar / syrup (see How to Make a 'Lithuanian Toast, Bitter Vodka, Liqueur, Casserole and / or Various Drinks, Handbook for Housewives, Kaunas, 1935, t reprinted in Vilnius 1990, 19 pages). The disadvantage of this / infusion is that the lack of - aromatic components, which do not have the characteristic taste and smell of infused honey and other aromatic components, which impairs the quality of the bitter. / 25 // 'g': 'j. '/' g ./7/ Invention. the aim is to prepare a bitter which has good taste and ogganoleptic qualities and is of good and stable quality.

7 The above object is achieved by the addition of a composition consisting of spirits, cranberry fortified juice and water, in addition to mead, semi-finished honey, '7'-beans' .- /' and 'cherry fortified, juice,' citric acid and vanilla. When the component ratio is 35 parts per 1000 parts:. 7th

: / ./: γ 2 '' ϊ mead semifinished. ..... 410-420, Blueberry Spirit Juice / 150-150 ,;

cranberry fortified juice / - 50-55, cherry fortified juice 50-55, alcohol -. ·. · /...7 - //;: 215-220, honey, kg 710-720, citric acid, kg./ /.7 20-22, vanilla, water to co

0.5-1.5, in the amount of bitter

The bitters are prepared by blending 40% semi-finished mead, blueberry-fortified juice -15%, cranberry-fortified juice 5% and cherry-fortified juice 5 // 7- 5%. '+ ° //' //; '/ 7 ;. /// / '7 ./. , / ./ /

The semi-finished mead has the following characteristics: strength 10%, sugar 15 g / 100. cm ³ . The mead semi-finished product is filtered twice. After tanning / mead the semi-finished product is removed twice from the sediment. Semi-finished product volume; train consists of 41.9, part 2. Tanning of semi-finished mead '/; loss -2.5%. Yeast 4.5% is obtained during fermentation. · 'Berry juice is made from fresh berries (blueberries, cranberries, cherries). Before processing, the berries are washed, sorted, pressed, preserved, fortified for up to 25% strength and clarified for 10-20 days, then decanted.

./ ./ - / 7 '·' .. /.//'//i/.

After. smokehouse corrected chemical parameters, bitter bitter filtered and kept for at least 1 month. The retained bitter is filtered and bottled. ^:

Warranty 3 months

Name of raw material:

X. Semi-finished mead 416.8, blueberry spirit, dal. Xl .156.3, cranberry juice, dal 7: 52.1, cherry spirit, dal. 52.1, X .'s spirits, dal. · - 7,219.4, honey, kg 716.1, citric acid, kg 21.4, 7χχ vanilla, kg ^{7b 0} * Chemical indicators: / strength, % .30, sugar content, g / 100 cm ³  X /:, 7 12.7) / acidity, g / 100 cm ³ 7 / .0, / 6:. ^;

Couped bitters:

7 / Strength,% 7 30.5. Bitter production losses: spirits,% '' ^? Honey content 1000 parts. bitters, 7 ' '7.7'7'7) / 7 ^<: -7 0.75.7;:''/ χ kg 7 2789.4. By physical, chemical and organoleptic characteristics of mead bitter meet the following requirements:

-appearance .7 clear, free of sediment and foreign matter; .

-color red;

- taste characteristic of the raw material;

- Aroma - a complex 7 'bouquet of ingredients; ;)

-the spirit content by volume 30;

12;

0, 6.

- 7- / B- '4 _: - sugar mass concentration (expressed as invert sugar), g / 100 cm ³ - mass concentration of titratable acids (expressed as acid), g / 100 cm ³

In this way, the bittersweet is characterized by good, tasteful qualities and a highly organic appearance. In addition, components such as honey and berry juice give the bitter a tonic effect.

Claims (1)

DEFINITION OF INVENTION Meadow bitter ingredient composition consisting of alcohol, cranberry fortified juice and water, 5 different. ' additionally, the composition further comprises a mead semi-finished product, honey, blueberry and cherry fortified juices, citric acid and vanilla, where the ratio of the components is: .10 semi-finished mead 410-420, blueberry juice 150-160, cranberry juice 50-55, cherry spirit 50-55, 15 spirits 215-220, honey, kg 710-720, citric acid, kg .. 20-22, vanilla, kg b. 0,5-1,5, water up to a total amount.