RU2017106096A - METHOD FOR OBTAINING NATURAL HONEY DRINKING OF FORMATION (HONEY PUT) - Google Patents

METHOD FOR OBTAINING NATURAL HONEY DRINKING OF FORMATION (HONEY PUT) Download PDF

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Publication number
RU2017106096A
RU2017106096A RU2017106096A RU2017106096A RU2017106096A RU 2017106096 A RU2017106096 A RU 2017106096A RU 2017106096 A RU2017106096 A RU 2017106096A RU 2017106096 A RU2017106096 A RU 2017106096A RU 2017106096 A RU2017106096 A RU 2017106096A
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RU
Russia
Prior art keywords
honey
formation
drinking
days
temperature
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RU2017106096A
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Russian (ru)
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RU2017106096A3 (en
Inventor
Игорь Эрикович Кехтер
Сергей Юрьевич Улисковский
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Игорь Эрикович Кехтер
Сергей Юрьевич Улисковский
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Application filed by Игорь Эрикович Кехтер, Сергей Юрьевич Улисковский filed Critical Игорь Эрикович Кехтер
Priority to RU2017106096A priority Critical patent/RU2017106096A/en
Publication of RU2017106096A publication Critical patent/RU2017106096A/en
Publication of RU2017106096A3 publication Critical patent/RU2017106096A3/ru

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  • Jellies, Jams, And Syrups (AREA)

Claims (1)

Способ получения натурального медового напитка брожения, включающий смешивание меда с водой и хмелем, отличающийся тем, что смешивают очищенную воду, мед и хмель в соотношении 160:80:0,5 соответственно, настаивают в герметичной бродильной емкости в течение 120 суток при температуре 20-25°С, с добавлением на 30 сутки 1 литра водной вытяжки фитосбора и 1 литра водной вытяжки прополиса, по истечении 120 суток охлаждают до температуры 0°С с целью остановить сбраживание и произвести последующее осветление, разливают в бутылки с последующей укупоркой корковой пробкой и хранят при температуре 12-15°С в целях дображивания напитка в бутылке.A method of obtaining a natural honey fermentation drink, comprising mixing honey with water and hops, characterized in that purified water, honey and hops are mixed in a ratio of 160: 80: 0.5, respectively, insisted in a sealed fermentation tank for 120 days at a temperature of 20- 25 ° C, with the addition of 1 liter of water extract of phytobox and 1 liter of water extract of propolis for 30 days, after 120 days it is cooled to a temperature of 0 ° C in order to stop fermentation and produce subsequent clarification, it is poured into bottles with subsequent corking cork and stored at a temperature of 12-15 ° C in order to ferment the drink in a bottle.
RU2017106096A 2017-02-22 2017-02-22 METHOD FOR OBTAINING NATURAL HONEY DRINKING OF FORMATION (HONEY PUT) RU2017106096A (en)

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RU2017106096A RU2017106096A (en) 2017-02-22 2017-02-22 METHOD FOR OBTAINING NATURAL HONEY DRINKING OF FORMATION (HONEY PUT)

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RU2017106096A RU2017106096A (en) 2017-02-22 2017-02-22 METHOD FOR OBTAINING NATURAL HONEY DRINKING OF FORMATION (HONEY PUT)

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RU2017106096A true RU2017106096A (en) 2018-08-22
RU2017106096A3 RU2017106096A3 (en) 2018-08-22

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2762576C1 (en) * 2020-12-02 2021-12-21 Олег Олегович Голиков Method for preparing blended honey beverage and compositions for production thereof (variants)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2762576C1 (en) * 2020-12-02 2021-12-21 Олег Олегович Голиков Method for preparing blended honey beverage and compositions for production thereof (variants)

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RU2017106096A3 (en) 2018-08-22

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