LV12384B - Composition of liqueur ingredients - Google Patents
Composition of liqueur ingredients Download PDFInfo
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- LV12384B LV12384B LVP-98-93A LV980093A LV12384B LV 12384 B LV12384 B LV 12384B LV 980093 A LV980093 A LV 980093A LV 12384 B LV12384 B LV 12384B
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LIĶIERA INGREDIENTU KOMPOZĪCIJA »LIQUID INGREDIENTS COMPOSITION »
Piedāvājamais izgudrojums attiecas uz liķieru-degvīna ražošanu, tai skaitā - uz liķieru ingredientu kompozīcijām.The present invention relates to the production of liqueur-vodka, including compositions of ingredients for liqueurs.
Pašlaik ir pazīstama liķiera ingredientu kompozīcija, kas satur spirtotu augļu sulu, citronskābi, spirta ūdens šķīdumu un cukura sīrupu. Par spirtoto sulu ir lietota spirtotā cidoniju sula (Latvijas Republikas patents 10642).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).
Tomēr minētajai kompozīcijai ir parasta saldena garša ar spilgti izteiktām skābām citronu notīm, kas pazemina tās organoleptiskos rādītājus.However, the composition has a typical sweet taste with a pronounced sour lemon notes, which diminishes its organoleptic characteristics.
Šī izgudrojuma mērķis bija kompozīcijas organoleptisko rādītāju uzlabošana.The object of this invention was to improve the organoleptic characteristics of the composition.
Saskaņā ar izgudrojumu liķiera ingredientu kompozīcijai, kas satur spirta ūdens šķīdumu, spirtotu cidoniju sulu un cukura sīrupu, papildus ir pievienoti spirtota aprikozu sula, spirtots žāvētu aprikožu morss, spirtots žāvētu melleņu ogu morss, konjaks un citronskābe sekojošās ingredientu attiecībās uz 1000 dal;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;
spirtota aprikožu sula, tilp.% 16,0 - 22,0 spirtota cidoniju sula, tilp.% 2,0 - 7,0 spirtots žāvētu aprikožu morss, tilp.% 10,0 -14,0 spirtots žāvētu melleņu ogu morss, tilp. % 0,4 - 1,0 konjaks, tilp. % 10,0 -16,0 cukura sīrups 65,8%, svara % 21,0 - 27,0 citronskābe, svara % 0,06 - 0,1 spirta ūdens šķīdums pārējaisalcoholic 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
-2Smaržas pastiprināšanai kompozīcijai var pievienot dažādus aromatizatorus. Norādīto ingredientu salikuma papildus pievienošana kompozīcijai ļauj iegūt oriģinālu aprikožu nošu buķeti ar vieglu aprikožu kauliņu piegaršu uz svaiga citrusu-augļu fona ar ogu un asām zaļumu notīm.-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.
Pirms liķiera gatavošanas iegūst spirtotos morsus.Spirits are obtained before making the liqueur.
Lai pagatavotu spirtotu žāvētu aprikožu morsu, žāvētos, sasmalcinātos augļus iekrauj aparatā, kurā iesūknē iepriekš sagatavoto 40-50% spirta ūdens šķīdumu attiecībā 1:2,5, iztur 12-14 dienas un pēc tam nolej.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.
Maisījumu no jauna aplej ar 35-45% spirta ūdens šķīdumu un iegūstThe mixture is re-poured with 35-45% aqueous alcoholic solution and obtained
2.nolējumu. Pēc tam 1. un 2.nolējumu sajauc un iegūst spirtotu žāvētu aprikožu morsu ar 41-42% stiprumu. Spirtoto morsu no žāvētām melleņu ogām iegūst līdzīgā veidā. Tam ir 45-46% stiprums.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%.
Liķiera gatavošanai lieto etilspirtu Ekstra, bet ūdeni mīkstināšanas nolūkā apstrādā ar apgrieztās osmozes paņēmienu. Kupāžas tvertnē sajauc spirtu un ūdeni ar tādu aprēķinu, lai iegūtu 40,2% šķīdumu. Spirta ūdens šķīdumam pievieno cukura sīrupu, pēc tam maisot pakāpeniski pievieno spirtotu cidoniju sulu, spirtotu aprikožu sulu, spirtotu žāvētu aprikožu morsu, spirtotu žāvētu melleņu ogu morsu, konjaku un citronskābi. Ja nepieciešams, maisījumam pieliek aromatizatorus. Pēc katra komponenta pielikšanas maisījumu sajauc. Iegūto kompozīciju iztur 2-3 dienas, pēc tam filtrē un nodod pildīšanai.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.
Tabulā doti sastāva piemēriThe following table gives examples of composition
uz 32% kupāžuto 32% coupe
-3Smaržas pastiprināšanai kompozīcijai var pielikt aromatizatorus.-3For odor enhancement, flavorings may be added to the composition.
Kompozīcijai (1.piemērs) ir spilgti izteiktas citrusu-augļu notis. Kompozīcijai (3.piemērs) ir pārlieku saldena garša, kurā izceļas stiprās augļu-ogu notis. Kompozīcijai (2) ir aprikožu buķetes mīkstā, harmoniskā augļu garša ar aprikožu kauliņu garšas virstoņiem uz asā citrusu fona ar ogukoka notīm. Buķeti papildina dažādas zaļumu-zāļu notis, kas sajaucas ar konjaka notīm.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.
Gatavā liķiera rādītāji:Characteristics of the finished liqueur:
Stiprums tilp.% Ārējais izskatsStrength Volume% Appearance
GaršaTaste
AromātsAroma
32,0 caurspīdīgs šķidrums, brūns ar oranžu nokrāsu mīksta augļu ar pilnīgām, asām citrusu notīm un aprikožu kauliņu garšas virstoņiem pilnīga, harmoniska aprikožu buķetes smarža ar asām » citrusu notīm32,0 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
Kompozīcija ir lietota liķiera APRIKOZE AR KONJAKU iegūšanai. Degustācijas vērtējums 9,7 balles.The composition is used to make APRICOSE WITH Cognac. Tasting score 9.7 points.
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
LVP-98-93A LV12384B (en) | 1998-05-06 | 1998-05-06 | Composition of liqueur ingredients |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
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LVP-98-93A LV12384B (en) | 1998-05-06 | 1998-05-06 | Composition of liqueur ingredients |
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LV12384A LV12384A (en) | 1999-11-20 |
LV12384B true LV12384B (en) | 2000-01-20 |
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LVP-98-93A LV12384B (en) | 1998-05-06 | 1998-05-06 | Composition of liqueur ingredients |
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1998
- 1998-05-06 LV LVP-98-93A patent/LV12384B/en unknown
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LV12384A (en) | 1999-11-20 |
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