RU2078801C1 - Method of bitter liqueur preparing - Google Patents

Abstract

FIELD: liqueur and vodka industry. SUBSTANCE: method involves blending the following components: holy-grass infusion, oak bark infusion, thyme infusion, coriander seed aromatic alcohol, portwine, citric acid, sugar syrup, color and an aqueous-spirituous liquid. Citric acid is mixed successively with holy-grass infusion, oak bark infusion and thyme infusion and the obtained mixture is added to blend simultaneously with addition of coriander seed aromatic alcohol at terminating stage of blending. EFFECT: improved method of preparing, enhanced quality of product.

Description

 The invention is intended for the preparation of an alcoholic beverage and can be used in alcoholic beverage, as well as other industries that produce alcoholic beverages.

 A known method for the production of bitter tinctures by blending / see Ministry of Food Industry of the USSR VNIIIPB "Technological instruction for alcoholic beverage production". M. 1973 p. 173, 174 /.

 The method is as follows.

 Infusion, aromatic alcohols, port wine, rectified spirit, part of the water / or a ready-made sort, i.e. a mixture of alcohol and water according to the strength of the calculation /, then sugar syrup, citric acid, dyes and water or alcohol to the desired strength. Blending occurs when mixed with mechanical stirrers or aerated with air. The prepared blend is filtered and sent to the bottling.

 The disadvantage of this method is that the introduction of infusions in the initial stage of preparation of the blend does not exclude the appearance of opal, reducing the transparency of the finished drink due to the oxidation of the natural coloring substances in the infusions, resulting in a decrease in the presentation of the finished drink.

 A known method of preparing a bitter tincture "Polar" / see autos USSR N 1017720, C 12 3/06, 1983 /.

 The specified method of preparing the bitter tincture "Zapolyarnaya" includes the preliminary preparation of the infusion of the 1st plum from angelica, the production of juniper berry aromatic alcohol and the St. John's wort infusion according to the generally accepted technology. The resulting infusions and aromatic alcohol are combined, sugar syrup, color, citric acid are added, mixed, the blend is brought to the desired strength by adding water-alcohol liquid. The blend is mixed, filtered and sent to the bottling.

 The disadvantages of this method of preparing a bitter tincture include the fact that the introduction of citric acid into the blend at the final stage of preparation of the drink does not allow its properties to be used as a stabilizer of coloring substances, because its concentration in the blend is very low, as well as the presence of opal in the drink.

 The objective of the invention is to increase the transparency of the drink and the exclusion of opal in it.

 This problem is achieved by the fact that in the method of producing a bitter tincture, which involves blending the infusion from plant materials, aromatic alcohol, sugar syrup, colorant, citric acid and aqueous-alcoholic liquid, port is additionally introduced, as the infusion from plant materials use bison infusion, infusion oak bark and thyme infusion, and as aromatic alcohol, aromatic alcohol of coriander seed, while citric acid is successively mixed with bison infusion, oak bark infusion and thyme infusion and the resulting mixture is introduced into the blend at the same time as the aromatic alcohol of the coriander seed is introduced in the final blending step.

 Due to the preliminary mixing of citric acid sequentially with the bison infusion, oak bark infusion and thyme tincture, and then introducing this mixture into the blend at the final blending stage, the properties of citric acid are used to stabilize / preserve / color the natural dyes found in the bison, oak bark and grass infusions thyme, opal in the drink is excluded, which ultimately increases the demand for the bitter tincture "Polesskaya special."

 The production method of the bitter tincture “Poleskaya Osobaya” includes the following operations: preparation of a water-alcohol mixture / sorting /, feeding it into the blended vat, introduction of sugar syrup, port, tint, blended citric acid outside the blended vat sequentially with tincture, tincture tincture , tincture of oak bark and thyme tincture, introducing this mixture into the blending vat simultaneously with aromatic alcohol of coriander seed, periodically mixing the components of the blend by air aeration, settling the blend and bottling.

 Method for the production of tinctures of bitter "Polesskaya special" is as follows.

 For the preparation of 1000 dal, the finished tincture was taken according to the calculation of 395 l of rectified ethyl alcohol of higher purity and the corrected water was mixed, as a result of which a sorting was obtained, which was filtered. The filtered sort was fed to the blending vat, where 115 l of sugar syrup with a solids content of 65.8% port 400 l, color 15 kg and a previously prepared mixture, including 2 kg of citric acid, mixed in series with tincture of 256 l and tincture of bark were introduced alternately. oak 17 l and tincture of thyme 48 l, simultaneously with aromatic alcohol of coriander seed 12 l.

 The contents of the blending vat were periodically mixed using aeration, after which they were defended, laboratory analysis was carried out, and the fortress was adjusted by introducing rectified ethyl alcohol and water. The strength of the finished tincture corresponded to 40 vol. After that, the tincture was sent to the bottling.

 A tasting conducted by the commission of samples of the bitter Polesskaya special tincture prepared according to the proposed method and prototype shows that the tincture prepared using the new technology is noticeably more transparent, has a light brown color with gloss, no opal, which improves the presentation and increases consumer demand.

 The comparative tasting score was 9.8 points on a ten-point system.

 The proposed method for the production of bitter tinctures "Polesskaya special" is currently mastered by the manufacturer.

Claims (1)

 A method of obtaining a bitter tincture, comprising blending an infusion of vegetable raw materials, aromatic alcohol, sugar syrup, colour, citric acid and a water-alcohol liquid, characterized in that port is additionally introduced into the blend, bison infusion and bark infusion are used as a plant infusion. oak and thyme infusion, and as aromatic alcohol, aromatic alcohol of coriander seed, while citric acid is successively mixed with bison infusion, oak bark infusion and thyme infusion, and obtained the mixture is introduced into the blend simultaneously with the introduction of aromatic alcohol of coriander seed at the final stage of blending.