RU2083656C1 - Semisweet liqueur and method of its making - Google Patents

Abstract

FIELD: liqueur and vodka industry. SUBSTANCE: method involves the separate milling apple (1050-2000 kg) and strawberry (1150-1200 kg), pulp pressing out, juice preparing and its alcoholization. Soluble polyvinylpyrrolidone (50-100 mg/kg) is added to strawberry pulp and sucrose (5-10 g/l) is added to the pressed out juice. Fruit juice is prepared from the following components, kg: dried mountain ash fruits 100-120; black currant berries 500-550; rowan melanocarpous fruits 300-350 and 65.8% sugar syrup is prepared from 630-640 kg. The following components were used for preparing 50% an aqueous-spirituous infusion, kg: birch buds 0.4-0.8; oak bark 0.2-0.6; black elder flowers 0.1-0.5; common balm leaves and flowering stems 0.1-0.3; violet tricolor leaves and stem tips 0.1-0.3, and bur-marigold leaves and stem tips 0.1-0.3. Mixtures of the first and the second pouring were prepared separately from coriander 7-9 kg, lilac flowers 0.3-0.7 kg and black currant fresh leaves 4-6 kg. Juices, fruit juices and infusions were stored before blending. At storage of the alcoholized strawberry juice for above 3 months sugar is added (5-7 g/l) or stored in nitrogen or carbon dioxide atmosphere. Juices, fruit juices, infusions and sugar syrup were blended and white port-wine (950-1050 l), citric acid (4.5-5.5 kg) and an aqueous-spirituous liquid were added to obtain 1000 dal semisweet liqueur (40 vol.%). Blend is kept for 2 days and filtered. EFFECT: enhanced quality of product. 3 cl

Description

 The invention relates to the alcoholic beverage industry.

 Known tincture containing anise, immortelle flowers, lingonberry leaf, elderberry flowers, cloves, oregano, centaury, ginger, cardamom, coriander, cinnamon, coffee, corn stigmas, marjoram, juniper berry, nutmeg, mint, pine and birch buds, orange walnut, bearberry, violet, sage, eucalyptus, apples, honey, sugar, vanillin, orange, pink and balsamic Peruvian oil, color, cognac and water-alcohol liquid / 1 /.

 This tincture by organoleptic properties does not apply to semisweet tinctures, multicomponent, its high cost.

 Known tincture containing calamus, oregano, birch buds, sweet clover, angelica, St. John's wort, cornflower flowers, calendula, oak bark, buckthorn bark, coriander, lime blossom, mint, coltsfoot, motherwort, wormwood, pine buds, tansy, cinnamon, blueberry, tatarnik, yarrow, alder cones, cinnamon bark, apples, strawberries, chokeberry, rosehip, honey, orange oil, vanillin, propolis, special color, tint, citric acid and water-alcohol liquid / 2 /.

 This tincture does not apply to semisweet tinctures in terms of organoleptic characteristics, its cost is high.

 Known semisweet tincture containing apple alcohol juice, rowan alcohol juice, cherry alcohol juice, lingonberry and blueberry alcohol juice, port, sugar syrup, citric acid and water-alcohol liquid / 3 /.

 The disadvantage of this tincture is that its organoleptic properties are not high enough.

 A known method of producing semisweet tinctures, involving the preparation of infusions of plant materials, mixing them with essential oils, sugar syrup and a water-alcohol mixture to achieve the specified conditions, aging the blend and filtering / 4 /.

 The disadvantage of this method is that the resulting tincture does not have high organoleptic properties.

 A known method of producing semisweet tinctures, which includes obtaining alcoholized juice from fruits and berries, storing them, preparing 65.8% sugar syrup, blending them with citric acid, port white and water-alcohol liquid, aging the blend and filtering / 4 /.

 The disadvantage of this method is that the resulting tincture has low organoleptic properties, because during the storage of juices, a discoloration of the juice is observed, which affects the shelf life of the finished product.

 The technical result of the proposed drink and the method of its production is to increase the organoleptic properties of the finished product, its shelf life and the expansion of the range of semisweet tinctures.

This is achieved by the fact that the semisweet tincture containing apples, white port, sugar, citric acid and water-alcohol liquid additionally contains birch buds, oak bark, black elderberry flowers, lemon balm, three-color violet, three-part train, seed coriander, lilac flowers , fresh leaves and fruits of blackcurrant, strawberries and chokeberry, and dried mountain ash is used in the following ratio of ingredients to 1 kg per 1000 gave the finished product:
Birch buds 0.4-0.8
Oak bark 0.2-0.6
Elderberry flowers black 0.1-0.5
Lemon balm 1.5-3.5
Violet tricolor 0.1-0.3
A series of three-part 0.1-0.3
Sowing coriander 7.0-9.0
Lilac flowers 0.3-0.7
Fresh leaves of black currant 4.0-6.0
Apples 1050.0-2000.0
Strawberry 1150.0-1200.0
Blackcurrant fruits 500.0-550.0
Dried mountain ash 100.0-120.0
Chokeberry 300.0-350.0
White port 950.0-1050.0 L
Sugar 630.0-640.0
Citric acid 4.5-5.5
Water-alcohol liquid
The technical result is achieved by the fact that in a method for producing semisweet tinctures, which involves preparing apple alcohol juice by grinding raw materials, pressing pulp to produce juice and introducing alcohol and 65.8% sugar syrup into it, storing the juice, blending them with citric acid, port with white and water-alcohol liquids, blend aging and filtration, additionally prepare infusions of birch buds, oak bark, black elderberry flowers, lemon balm, three-color violet, three-part sequence, coriander seeds, lilac flowers and fresh leaves of blackcurrant, strawberry juice and fruit juice of blackcurrant, rowanberry dried and aronia, and stored until blended, while preparing strawberry juice in the pulp add 50 100 mg / kg of soluble polyvinylpyrrolidone, and after squeezing the juice, sucrose is introduced into it at the rate of 5 10 g / l.

 When storing strawberry juice and blackcurrant juice for more than three months, add sugar at a rate of 5 7 g / l or store them in an atmosphere of nitrogen or carbon dioxide.

 Prepare a semisweet tincture "Tula souvenir" as follows.

 Apples in the amount of 1050.0 2000.0 kg and strawberries in the amount of 1150.0 - 1200.0 kg. Separately, crushed, squeezed pulp to obtain juice, juice is alcohol. 50 100 mg / kg of soluble polyvinylpyrrolidone is added to the strawberry pulp, and sucrose is added to the juice after squeezing at the rate of 5 10 g / l.

According to the well-known technology, mountain ash, blackcurrant fruit drinks and black chokeberry fruit juice are prepared from 100.0 120.0 kg of dried mountain ash, 500.0 550.0 kg of black currant and 300.0 350.0 kg of chokeberry. From 630.0 640.0 kg of sugar, 65.8% sugar syrup is prepared. Of 0.4 0.8 kg of birch buds, 0.2 0.6 kg of oak bark, 0.1 0.5 kg of black elderberry flowers, 1.5 3.5 kg of leaves and tops of flowering stems of lemon balm, 0.1 0.3 kg of the tops of the flowering stems of tricolor violets and 0.1 0.3 kg of leaves and leafy tops of the stems of a series of tripartite receive a 50% aqueous-alcoholic infusion. According to the known technology, separate mixtures of infusions of the first and second plums from 7.0 to 9.0 kg of sowing coriander, 0.3 to 0.7 kg of lilac flowers and 4.0 to 6.0 kg of fresh leaves of blackcurrant are obtained separately. -Alcohol fluid, respectively, 50 vol. and 40 vol. All store until blending. Then blend the alcoholized juices, fruit drinks, infusions, sugar syrup, white port with a fortress of 18 19 vol. in the amount of 950.0 1050.0 l, citric acid in the amount of 4.5 5.5 kg to bring the acidity to 0.4 g / 100 cm ³ and the aqueous-alcoholic liquid the rest to 1000 gave the finished product with a strength of 40 vol. Blend can withstand 2 3 days. and filtered. When storing strawberry alcoholized juice and blackcurrant juice for more than 3 months, counting from the date of their preparation, it is recommended to add sugar at the rate of 5 7 g / l, or store in an atmosphere of nitrogen or carbon dioxide.

 Example 1. Apples and strawberries are crushed in amounts of 1050.0 and 1150.0 kg, 50 mg / kg of soluble polyvinylpyrrolidone is added to the strawberry pulp, juice is squeezed out of the pulp, sucrose is added to the juice from strawberries at a rate of 5 g / l, then juices alcohol. From 100.0 kg of dried mountain ash, 500.0 kg of black currant and 300.0 kg of aronia, fruit drinks are prepared, and from 630.0 kg of sugar, 65.8% sugar syrup. When stored for more than 3 months, sugar is added to the strawberry juice and blackcurrant juice at the rate of 5 g / l.

 Get 50% water-alcohol infusion of 0.4 kg of birch buds, 0.2 kg of oak bark, 0.1 kg of black elderberry flowers, 1.5 kg of lemon balm, 0.1 kg of tricolor violet and 0.1 kg a series of tripartite. From 7.0 kg of seed coriander, 0.3 kg of lilac flowers and 4.0 kg of fresh blackcurrant leaf, an infusion of the first plum with a strength of 50 vol. second plum with a strength of 40 vol. Juices, fruit drinks and infusions are stored until blended.

When blended, they are mixed with 950.0 l of white port with a strength of 18 vol. sugar syrup, 4.5 kg of citric acid to bring the acidity to 0.4 g / 100 cm ³ and the water-alcohol liquid the rest until 1000 gave tinctures with a strength of 40 vol. Blend can withstand 2 days. and filtered.

 Example 2. The method is carried out analogously to example 1, only 100 mg / kg of soluble polyvinylpyrrolidone is added to the strawberry pulp, and sucrose is added to the juice at the rate of 10 g / l.

When storing strawberry alcoholized juice and blackcurrant juice for more than 3 months, they are stored in an atmosphere of nitrogen or carbon dioxide. For cooking, 1000 gave semisweet tinctures with a strength of 40 vol. use the following ingredients, kg:
Birch buds 0.8
Oak bark 0.6
Elderberry flowers black 0.5
Lemon balm 3.5
Violet tricolor 0.3
Three-part sequence 0.3
Sowing Coriander 9.0
Lilac flowers 0.7
Fresh blackcurrant leaves 6.0
Apples 2000.0
Strawberry 1200.0
Blackcurrant fruit 550.0
Dried mountain ash 120.0
Chokeberry 350.0
White port 1050.0 L
Sugar 640.0
Citric Acid 5.5
Water-alcohol liquid
Example 3. The method is carried out analogously to example 1, the consumption of feedstock and materials per 1000 gave the finished product with a strength of 40 vol. kg:
Birch buds 0.6
Oak bark 0.4
Elderberry black (flowers) 0.3
Lemon melissa (leaves and tops of flowering stems) 2.5
Three-colored violet (tops of flowering stems) 0.2
A three-part sequence (leaves and leafy tops of stems) 0.2
Sowing coriander (fruits) 8.0
Lilac (flowers) 0.5
Blackcurrant (fresh leaves) 5.0
Apples 1087
Strawberry 1163
Blackcurrant 532
Dried mountain ash 108
Chokeberry 322
White port with a strength of 18-19% 1000 l
Sugar 635.5
Citric Acid 5.0
Water-alcohol liquid The rest.

The proposed method and the drink allow you to get a drink with a strength of 40 vol. with a total extract of 10.1 g / 100 cm ³ , total sugar 9.0 g / 100 cm ³ , acidity 0.4 g / 100 cm ³ , color according to FEK at 536 nm 3 mm. D not less than 0.3. The color of the drink is dark red, the taste is smooth, slightly burning, the aroma is complex, a rounded bouquet. The proposed method and drink can improve the organoleptic properties of the finished product, the shelf life, because the proposed technology prevents the browning of juices and fruit drinks and drinks, expand the range of semisweet infusions.

 Please assign the semisweet tincture the special name "Tula Souvenir".

Claims (3)

1. Semisweet tincture containing apples, mountain ash, white port, sugar, citric acid and water-alcohol liquid, characterized in that it additionally contains birch buds, oak bark, black elderberry flowers, lemon balm, three-colored violet, three-part sequence, coriander sowing, lilac flowers, fresh leaves and fruits of black currant, strawberries and mountain ash aronia, and dried mountain ash is used in the following ratio of ingredients, kg per 1000 gave the finished product:
Birch buds 0.4 0.8
Oak bark 0.2 0.6
Elderberry flowers black 0.1 0.5
Lemon balm 1.5 3.5
Violet tricolor 0.1 0.3
Three-part sequence 0.1 0.3
Seed coriander 7.0 9.0
Lilac flowers 0.3 0.7
Fresh leaves of black currant 4.0 6.0
Apples 1,050.0 2,000.0
Strawberry 1150.0 1200.0
Blackcurrant fruit 500.0 550.0
Dried mountain ash 100.0 120.0
Chokeberry 300.0 350.0
White port 950.0 1050.0
Sugar 630.0 640.0
Citric acid 4.5 5.5
Water-alcohol liquid The rest.  2. A method for the production of semisweet tinctures, which involves the preparation of alcoholized apple juice by grinding raw materials, squeezing the pulp to produce juice and introducing alcohol and 65.8% sugar syrup into it, storing the juice, blending it with citric acid, port white and water- alcohol liquid, blend aging and filtration, characterized in that they additionally prepare infusions of their birch buds, oak bark, black elderberry flowers, lemon balm, tricolor violet, a three-part succession, seed coriander, flowers with irreleys and fresh leaves of blackcurrant, strawberry alcoholized juice and blackcurrant fruit drinks, dried mountain ash and chokeberry and store them until blended, while preparing strawberry alcoholized juice, add 50 100 mg / kg of soluble polyvinylpyrrolidone to the pulp, and after squeezing the juice into sucrose is administered at a rate of 5 to 10 g / l.  3. The method according to claim 2, characterized in that when storing strawberry alcoholized juice and blackcurrant juice for more than three months, sugar is added to them at a rate of 5 7 g / l or they are stored in an atmosphere of nitrogen or carbon dioxide.