LV12384B - Composition of liqueur ingredients - Google Patents

Abstract

Invention relates to the field of producing liqueurs and vodka drinks, particularly to the recipe of liqueur. Composition of ingredients which contains water-spirit solution, spirituous quince juice in the amount of 2,0-7,0 vol.% and 65,8% sugar syrup in the amount of 21,0-27,0 weight%, additionally contains spirituous apricot juice in the amount of 16,0-22,0 vol.%, spirituous smoked apricot fruit juice in the amount of 10,0-14,0 vol.%, spirituous smoked blueberry fruit juice in the amount of 0,4-1,0 vol.%, cognac in the amount of 10,0-16,0 vol.% and citric acid in the amount of 0,06-0,1 weight%. All ingredients are calculated per 1000 dal of the final drink.

Description

LIQUID INGREDIENTS COMPOSITION »

The present invention relates to the production of liqueur-vodka, including compositions of ingredients for liqueurs.

A composition of liqueur ingredients containing alcoholic fruit juice, citric acid, aqueous alcoholic solution and sugar syrup is currently known. Fortified quince juice is used as a fortified juice (Latvian patent 10642).

However, the composition has a typical sweet taste with a pronounced sour lemon notes, which diminishes its organoleptic characteristics.

The object of this invention was to improve the organoleptic characteristics of the composition.

According to the invention, a composition of a liqueur ingredient comprising an aqueous alcoholic solution, alcoholic quince juice and sugar syrup is additionally supplemented with alcoholic apricot juice, alcoholic dried apricot morse, alcoholic dried bilberry berry, cognac and citric acid in the following ingredients;

alcoholic apricot juice,% vol 16.0 - 22.0 alcoholic quince juice,% 2.0 - 7.0 alcoholic dried apricot berry,% 10.0 -14.0 alcoholic dried bilberry berry vol. . % 0.4 - 1.0 Cognac, vol. % 10,0 -16,0 sugar syrup 65,8%, by weight 21,0-27,0 citric acid,% by weight 0,06-1,10% aqueous alcoholic solution remaining

-2For odor enhancement, various flavorings can be added to the composition. The addition of the specified ingredients to the composition allows you to get an original bouquet of apricot notes with a light apricot kernel flavor on a fresh citrus-fruit background with berries and sharp notes of greens.

Spirits are obtained before making the liqueur.

To prepare the alcoholic dried apricot morsel, the dried, crushed fruit is loaded into an apparatus which pumps in a pre-prepared 40: 50% aqueous solution of alcohol at a ratio of 1: 2.5, holds for 12 to 14 days and then discards.

The mixture is re-poured with 35-45% aqueous alcoholic solution and obtained

2nd reading. Blocks 1 and 2 are then mixed to give an alcoholic dried apricot morsel of 41-42% strength. Spirits are obtained from dried blueberry berries in a similar way. It has a strength of 45-46%.

Ethyl alcohol Extra is used to make the liqueur, but the water is treated by the reverse osmosis process for softening. Mix the alcohol and water in the batch tank to obtain a 40.2% solution. Sugar syrup is added to the alcoholic solution, followed by gradual addition of alcoholic quince juice, alcoholic apricot juice, alcoholic dried apricot morsel, alcoholic dried bilberry berry, cognac and citric acid. If necessary, flavorings are added to the mixture. After the addition of each component, the mixture is mixed. The resulting composition is held for 2-3 days, then filtered and transferred to the filling.

The following table gives examples of composition

Example 1 Example 2 Example 3 alcoholic apricot juice,% vol 16.0 18.0 22.0 alcoholic quince juice,% vol 2.0 5.0 7.0 spirits dried apricot spirit,% vol 10.0 12.0 14.0 spirits of dried blueberries berry raspberry,% vol 0.4 0.7 1.0 cognac,% vol 10.0 14.0 16.0 sugar syrup 65.8% by weight 21.0 24.0 27.0 citric acid,% by weight 0.06 0.08 0.1 aqueous alcoholic solution the rest, calculated

to 32% coupe

-3For odor enhancement, flavorings may be added to the composition.

The composition (Example 1) has a pronounced citrus-fruity note. The composition (Example 3) has an overly sweet taste with strong fruity-berry notes. The composition (2) has a soft, harmonious fruity apricot bouquet with apricot kernel overtones on a pungent citrus background with notes of berry. The bouquet is complemented by a variety of greens-herbal notes that blend with cognac notes.

Characteristics of the finished liqueur:

Strength Volume% Appearance

Taste

Aroma

32,0 Transparent liquid, brown with orange tinge of soft fruit with full, pungent citrus notes and apricot kernel overtones Complete, harmonious apricot bouquet with a pungent »citrus note

The composition is used to make APRICOSE WITH Cognac. Tasting score 9.7 points.

Claims (1)

The composition of the liqueur ingredients, which contains an aqueous alcoholic solution, alcoholic quince juice and sugar syrup, is characterized by the addition of alcoholic apricot juice, alcoholic dried apricot morse, alcoholic dried bilberry berry, cognac and citric acid in the following ingredients. : alcoholic apricot juice, vol. % 16.0 - 22.0 Alcoholic quince juice,% by volume 2.0 - 7.0 Alcoholic dried apricot berry,% 10.0 - 14.0 Alcoholic dried blueberry berry,% 0.4 - 1,0 Cognac by volume 10,0-16,0% sugar syrup 65,8%, by weight 21,0-27,0 citric acid,% by weight 0,06-1,0% aqueous alcoholic solution remaining