LT4292B - Composition for lithuanian alcoholic beverage - mead ingredients - Google Patents

Abstract

The invention is used in the vodka industry, it is namely a recipe comprising a composition of ingredients, which are used for producing mead. The aim of this invention is to simplify the production process and determine the optimal concentration of ingredients, deliver a slight potency, tone raising and prophylactic attributes to the mead. The composition of mead comprises (kilos/1,000dal): honey 4,600-4,680, hops 18-22, linden blossoms 9-11, oak acorns 9-11, citric acid 44-45, water - to the total amount of the mead.

Description

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

There is a known composition of Lithuanian mead ingredients (kg / 1000 parts): honey - 7400-7500, hops -9-11, juniper berries - 4-6, citric acid - 54-56 and water - up to total mead. (See Patent No. 3099 of the Republic of Lithuania, issued November 25, 1994).

Also known is the composition of Lithuanian mead ingredients with the main components (kg / 1000 parts): honey - 3200-3400, sugar - 21502250, citric acid - 74-76, ascorbic acid - 1,5-2,5, hops -18-22, linden blossoms - 8-11, juniper berries - 4-6, water - up to total mead (see Patent No. 3100 of the Republic of Lithuania, published November 25, 1994).

The closest Lithuanian mead ingredient composition described in the Lithuanian patent no. 3101 containing (kg / 1 OOOdal): honey 5800-5900, citric acid 2426, hops 26-32, linden blossoms 15-25, juniper berries 5-15, oak acorns 5-15 , mint filling, I - 5-15, cranberry juice, dal - 180-220 and water - up to total mead. The formulation of this mead is quite complex as it is made up of many different components, so in order to maintain the required ratio of these components, a large amount of raw material must be stored and stored.

The object of the present invention is to prepare a mead which is characterized by the simplicity of the recipe and the optimality of the ratio of ingredients, which is also sufficiently tasty and has tonic and prophylactic properties.

The above object is achieved by the following composition of the ingredients containing honey, hops, lilac flowers, oak acorns, citric acid and water, in kg / 1000 decaliter:

honey 4600 - 4860 hops 18-22 linden flowers oak acorn citric acid water

9-11

9-11

44-45 to total mead.

The technology of Lithuanian mead production is the following: liquid or crystallized honey is dissolved in 30-35 ° water, cooled to 20-25 ° for 1-1,5 hours. until it clears. The mead wort is topped with the addition of hops, linden blossoms, oak deep water extracts and citric acid. Mead wort is prepared with 20-30% sugar content. Hops, linden blossoms and oak acorns are boiled in boiling water before boiling, boiled for 15 minutes. and filtered off. An aqueous extract of the aromatic components is obtained. The mead is further fermented at 20-25 ° C with the addition of 5-10% brewer's yeast. The duration of the fermentation process is 90 days. At the end of fermentation, the mead is decanted from the yeast (twice) and, if necessary, clarified and filtered. The mead is aged for 3 to 6 months in full containers at 5-18 ° C. Retained mead is filtered and bottled.

The chemical characteristics of the newly produced mead are given: strength,% 15 sugars, g / 100cm ³ 3 acidity, g / cm ³ 4

In terms of physical, chemical and organoleptic characteristics, mead fulfills the following requirements:

- appearance

- color

- taste

- Aroma clear, free of sediment and foreign matter; amber color; characteristic of the raw material; of composite components.

Here is an example of the optimal ingredient ratio for mead preparation (1000 decaliter mead). 4855.2 kg of liquid or crystallized honey are dissolved in 30-35 ° water, cooled to 20-25 ° for 1-1.5 hours. until it clears. The mead wort is topped off with the addition of hops, linden blossoms, deep-water oak extracts and 44.2 kg of citric acid. Mead wort is prepared with 28% sugar content. 20 kg of hops, 10 kg of linden blossoms and 10 kg of oak acorns are boiled in boiling water before boiling and boiled for 15 minutes. and filtered off. An aqueous extract of the aromatic components is obtained. The mead is further fermented at 20-25 ° C with the addition of 7% brewer's yeast. The duration of the fermentation process is 90 days. At the end of fermentation, the mead is decanted from the yeast (twice) and, if necessary, clarified and filtered. The mead is aged for 3 to 6 months in full containers at 5-18 ° C. Retained mead is filtered and bottled.

In this way, the optimal concentration of ingredients in the mead composition is good in taste, light in strength, while components such as hops, oak acorns and lilac blossoms give the bitter a tonic as well as a prophylactic effect.

Claims (1)

DEFINITION OF INVENTION Ingredients of Lithuanian mead ingredients, which include honey, hops, linden blossoms, oak acorns, citric acid and water, characterized in that the composition retains the following ingredient ratio, kg / 1000 decaliter: honey hops linden blossom oak acorn citric acid water 4600 - 4860 18-22 9-11 9-11 44-45 to Total Mead.