LT3687B - Composition for bitter alkoholic beverage - Google Patents

Abstract

Invention applies to the vodka-liqueur industry. This invention creates a new bitter kind of brandy composition that consists of sugar, alcohol-water mix and additionally introduced soda, citric acid and sweet-flag root-stocks maintaining the following bitter kind of brandy component ratio, kg/1,000 decalitres: soda 0.8-1.2, citric acid 0.25.-0.35, sweet-flag root-stocks 0.175-0.225, sugar 8.0-12.0, alcohol-water mix - the remaining amount up to 1,000 decalitres.The created bitter kind of brandy composition has the following indicators: strength 40%, colour - colourless liquid, taste - harmoniously mild sweet-flag flavour, aroma - mild sweet-flag, biological properties - improves gastric juice secretion and release spasms.

Description

The invention relates to the vodka - liqueur industry.

There is a known bitter bittersweet composition published in the Journal of Liqueur Vodka and Vodka Recipes, Moscow, Light and Food Industry, 1981, p. 207. which includes tartrazine, herbs and a spirit-water mixture.

The closest known bittersweet composition is fresh lemon peel, sugar, tartrazine, alcohol - water mixture. Liqueur - Vodka and Vodka Recipe, Moscow, Light and Food Industry, 1981, p. 215.

The main disadvantages of the bitter bitters mentioned are inadequate organoleptic properties and inadequate stability of the bitter bitter produced.

As a result of the elimination of deficiencies and the expansion of the bitter bitters assortment, a new bitter bittersweet composition was created, consisting of sugar, alcohol-water blend, and additionally baking soda, citric acid and ayur rhizomes, keeping the following bitter bitters ingredients ratio kg / 1000 decaliter:

soda 0.8 12th citric acid 025 - 0.35 rhizomes of aero 0.175 - 0.225 sugar 8.0 12.0 alcohol - water mixture remaining quantity

up to 1000 decaliter

Ingredients for blending are prepared as follows:

0.8 · 1.2 kg of soda is dissolved in water in a 1: 5 ratio in a cold manner.

025 - 0.35 kg of citric acid is dissolved in water in a ratio of 1: 5 by cold. 0.175 - 0225 kg of crushed, dried ayer rhizomes are filled with 75% alcohol / water in a ratio of 1: 12.5 and maintained for 14 days with daily stirring. After filtration, the remaining Ayer rhizomes are filled with a 75% strength 1: 10 mixture of alcohol and water for a second time and maintained for 14 days with daily stirring. The second filling infusion is filtered. After filtration, the rhizomes of the first and second fillings of the aster are mixed.

8.0 - 12.0 kg of sugar is added to the lump in the form of 65.8% aqueous syrup. Sugar syrup is prepared in a hot manner known in the art. The partial inversion of the sugar results in the addition of citric acid 0.08% by weight of the sugar.

The bitter bitters are made from high-purity rectified ethyl alcohol of sugar beet molasses and potable water with a total hardness not exceeding lmg-eq / dm ³ .

The bitter bittersweet is introduced by adding the ingredients prepared in 75 decaliter 40% strength water into a mixture, which describes their preparation. After each administration of the prepared ingredient, the entire coupage is mixed.

When all ingredients are introduced into the coupe, the coupage is supplemented with the right amount of alcohol-water mixture to achieve a total coupage strength of 40%.

The prepared coupage is stored for 3 hours. The coupage is then filtered and bottled.

Characteristics of the newly produced bitter bitter:

strength color taste aroma biological properties

40% colorless fluid harmonious weakly expressed arteries poorly expressed arteries improves digestive juice secretion, spasms release

Example of a newly created bitter bitter composition:

1.0 kg of soda is dissolved in water in a 1: 5 ratio in a cold manner.

0.3 kg of citric acid is dissolved in water in a 1: 5 ratio by cold.

0.2 kg of crushed, dried Aryan rhizomes are filled with a 75: 1 mixture of 75% spirits water and maintained for 14 days with stirring. The first filling is filtered. After filtration, the remaining Ayer rhizomes are filled with a 75% strength 1: 10 mixture of alcohol and water for a second time and maintained for 14 days with stirring. The second filling is filtered. After filtration, the rhizomes of the first and second fillings of the aster are mixed.

We introduce 10.0 kg of sugar into the coupe in the form of 65.8% aqueous syrup. Sugar syrup is prepared in a hot manner known in the art. The partial inversion of the sugar results in the addition of citric acid 0.08% by weight of the sugar.

The prepared ingredients are injected sequentially into 75 decaliters of a 40% strength alcohol-water mixture. The coupage is mixed after each ingredient is added.After all ingredients have been added, the appropriate volume of alcohol-water mixture of appropriate strength is added to achieve a total luggage volume of 1000 decaliter and strength 40%.

The coupage is maintained for 3 hours. It is then filtered and bottled.

Newly produced bitter bitter "Ajerinė" can be manufactured industrially.

DEFINITION OF INVENTION

Claims (1)

DEFINITION OF INVENTION Bitter Bittersweet containing a sugar, spirit-water mixture, characterized by: addition of baking soda, citric acid and ayur rhizomes, keeping the following ratio of ingredients of the bitter bitters produced, kg / 1000 decaliter: soda 0.8 12th citric acid 0.25 - 0.35 rhizomes of aero 0.175 - 0.225 sugar 8.0 12.0 alcohol - water mixture remaining quantity up to 1000 decaliter