LT3688B - Composition for bitter alcoholic beverage - Google Patents

Abstract

Invention applies to the vodka-liqueur industry. This invention creates a new bitter kind of brandy composition that consists of colour, citric acid, juniper berries, alcohol-water mix and additionally introduced sweet-flag root-stock, over ground part of citric balm maintaining the following ingredient ratio of the produced bitter kind of brandy, kg/1,000 decalitres: citric acid 0.25-0.35, sweet-flag root-stock 0.035-0.065, juniper berries 7.5-10.5, over ground part of citric balm 9.66-11.34, colour 55.0-65.0, alcohol-water mix - the remaining amount up to 1,000 decalitres. The newly created bitter kind of brandy composition has the following indicator: 38 % strength.

Description

The invention relates to the vodka - liqueur industry.

There is a known bitter bittersweet composition published in / Journal of Liqueur Vodka and Vodka Recipes' / Moscow, Light & Food Industry, 1981, p. 200. which includes tartrazine, herringbone, alcohol-water mixture.

The nearest bitter bitter composition consists of sugar, cholera, citric acid, juniper berry spirit, St. John's wort infusion, deer loaf infusion, alcohol-water blend known in the art of SU a.1. No. 110720.

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

As a result of the elimination of the aforementioned deficiencies and the expansion of the bitter bitters assortment, a new bitter bittersweet composition was created, consisting of cholera, citric acid, juniper berries, alcohol-water mixture and additionally aster rhizomes, lemon balm ground portion / 1000 decaliter:

citric acid 0.25 - 0.35 the rhizome of the aeri 0.035 - 0.065 Juniper berries 7.5 10.5 lemon balm terrestrial part 9.66 - 11.34 cholesterol 55.0 65.0 alcohol - water mixture remainder up to 1000 decaliter

Ingredients for blending are prepared as follows:

025 - 0.35 kg of citric acid is dissolved in water in a ratio of 1: 5 by cold. 0.035 - 0.065 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.

7.5 - 10.5 kg of ripe dried juniper berries are infused with a 50% strength 1: 10 mixture of alcohol and water and mixed daily for 5 days. After filtration, the remainder of the medicinal hardness is poured on a 45% strength alcohol / water mixture in a ratio of 1: 8.3 and mixed daily for 5 days. The second filling infusion is filtered. After filtration, the first and second fillings are mixed.

9.66 - 11.34 kg of ground and dried lemon balm is filled with 50% strength 1: 16 alcohol / water mixtures and kept under stirring for 5 days. The first fill filling is filtered. After filtration, the remainder of the lemon balm is poured onto a 40% strength alcohol / water mixture in a 1: 12.5 ratio and maintained for 5 days with stirring daily. The second filling infusion is filtered. After filtration, the first and second fillings are mixed.

55.0 - 65.0 kg of cholesterol are obtained in a known manner from the technical state by heating the appropriate amount of sugar for 10-20 minutes. at a temperature of 180 ° C. The cholesterol is diluted 1: 1 with water before being introduced into the coupage.

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 that describes their preparation. After the introduction of each prepared ingredient, the whole lump is mixed.

When all the ingredients are added to the coupe, the coupage is supplemented with the right amount of alcohol-water mixture to achieve a total coupe strength of 38%.

The prepared coupage is stored for 24 hours. The coupage is then filtered and bottled.

Characteristics of the newly produced bitter bitter:

strength color taste aroma

38% dark amber sweet and spicy bouquet with the predominant juniper aroma biological properties improve digestive juice secretion, spasms release, positively affect the human respiratory organs.

0.3 kg of citric acid are dissolved in water in a 1: 5 ratio in a cold manner.

0.05 kg of crushed, dried Aryan 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 stirring. After filtration, the rhizomes of the first and second fillings of the aster are mixed.

9.0 kg of ripe dried juniper berries are filled with a 50% strength water-water mixture in a ratio of 1: 10 and kept under stirring for 5 days. The first fill filling is filtered. After filtration, the remainder of the medicinal hardness is poured on a 45% strength alcohol / water mixture in a ratio of 1: 8.3 and kept under stirring for 5 days. The second filling is filtered. After filtration, the first and second fillings are mixed.

10.5 kg of ground and dried lemon balm ground portion • is filled with 1: 16 alcohol / water mixtures at 50% strength and stored for 5 days with daily stirring. After filtration, the remainder of the lemon balm is poured onto a 40% strength 1: 12.5 alcohol / water mixture and maintained for 5 days with stirring. The second filling is filtered. After filtration, the first and second fillings are mixed.

60.0 kg of cholesterol are obtained in a known manner from the technical state by heating the appropriate amount of sugar for 10-20 minutes. at a temperature of 180 ° C. The cholesterol is diluted 1: 1 with water before being introduced into the coupage.

The prepared ingredients are introduced into 75 decalcals of a 40% strength alcohol - water mixture in the order they are prepared. The coupage is remixed after each ingredient has been introduced.After all ingredients have been introduced, the coupage is supplemented with the right amount of alcohol-water mixture of the appropriate strength to achieve a total coupage of 1000 decaliter and a strength of 38%.

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Coupage is maintained for 24 hours. It is then filtered and bottled. Newly made bitter bitters can be manufactured industrially.

Claims (1)

DEFINITION OF INVENTION Bitter bitters composition consisting of cholera, citric acid, juniper berries, alcohol-water mixture, characterized by addition of aloe vera rhizomes, lemon balm ground portion, keeping the following ratio of bitter bitter ingredients produced, kg 11000 decaliter: citric acid 0.25 avian rhizomes 0.035 juniper berries 7.5 lemon balm 9.66 cholera 55.0 0.35 0.065 10.5 11.34 65.0 Alcoholic water mixture remaining up to 1000 decaliter