RU2095403C1 - Composition for dessert beverage "karelochka" - Google Patents

Abstract

FIELD: alcoholic beverage industry. SUBSTANCE: composition contains the following ingredients, kg/1000 dal: cranberry, 890-905; strawberry, 57.5-58.5; levzea of safflower species, 1.50-1.55; strawberry essence, 0.1-0.2; citric acid, 13.9-14.4; sugar, 1702.5-1703.8; aqueous-alcohol liquid, the balance. EFFECT: higher organoleptical properties and biological value; broadened assortment of dessert beverages.

Description

 The invention relates to the alcoholic beverage industry, in particular to a composition of ingredients for a dessert drink.

Known composition of the ingredients for the dessert drink "Klyukovka", containing in kg per 1000 gave:
cranberries 4605.0
sugar 2883.0
citric acid (before adjusting the acidity to 0.9 g / 100 ml)
water-alcohol mixture else.

(Recipes for alcoholic beverages and vodka M. 1981, p. 147 148)
The disadvantage of the composition is the need to use a large number of scarce and expensive cranberries and sugar.

Of the known compositions closest to the proposed one is the composition of the ingredients for the dessert drink "North", containing in kg per 1000 dal (see ibid. P. 154)
cranberry 652.0
plum 628.0
apples 563.0
sugar 1717.0
cinnamon 0.4
citric acid 17.0
water-alcohol liquid rest
However, the dessert drink obtained on the basis of such a composition has insufficient organoleptic properties and biological value.

 The disadvantage of the composition is that it includes expensive and scarce ingredients, which limits its widespread use in production.

 The basis of the invention is the creation of a composition of ingredients for a dessert drink having high organoleptic characteristics and increased biological value due to the enrichment of the drink with vitamins, tonic and biologically active substances and thereby reducing the cost of the finished product.

In accordance with the invention, this is achieved due to the fact that the composition of the ingredients for the dessert drink, containing cranberries, citric acid, sugar and water-alcohol liquid, additionally includes safflower lefthand, strawberries and strawberry essences in the following ratio of ingredients, kg / 1000 gave:
cranberries 890 905
strawberries 57.5 58.5
safflower lovzea 1.50 1.55
strawberry essence 0.1 0.2
citric acid 13.9 14.4
sugar 1702.5 1703.8
water-alcohol liquid rest
The inclusion in the claimed composition of the infusion of the roots and leaves of the Leuzea safflower (moral root Rhaponticum carthamoides) allows you to enrich the drink with a wide range of biologically active substances: organic acids, resins, essential oils, tannins and dyes, inulin, alkaloids, vitamin C, carotene and carotene important for humans macrocells (calcium, phosphorus, potassium, magnesium, sodium) and trace elements: iron, copper, zinc, iodine, manganese, molybdenum, bromine, nickel, vanadium, strontium, chromium, and ie cobalt, which participates in the formation of vitamin B _12. The leaves of safflower levzea are characterized by high ash content and a high protein content, including all essential amino acids.

 By introducing strawberries into the composition, citric, malic, quinic acid, essential oil, tannins, pectin, and vitamins can be brought into the drink.

 This new combination of medicinal plant materials (safflower levzea) and medicinal berries (wild cranberries and strawberries) provides an increase in the biological value of the drink and an improvement in its organoleptic properties.

 The advantage of the composition is also that to obtain a drink using available medicinal and berry raw materials growing in local conditions of the North-West, which significantly reduces the cost of production.

 Dessert drink "Karelochka" is prepared as follows.

 An infusion of safflower Leuzea is prepared, for which 1.5 1.55 kg of plant roots and leaves are taken, washed, crushed and filled with 65% aqueous-alcoholic liquid in an amount of 3.06 dal. The mixture is infused for 30 days, stirring occasionally, then the infusion is drained.

 Cranberries in the amount of 890 905 kg are washed, chopped and prepared 2008.7 2042.6 liters. cranberry juice in a known manner.

 Strawberries in the amount of 57.5 48.5 kg are washed, chopped and 49.45 50.31 liters of strawberry juice are made by the known method.

To obtain 1000 decalitres of the Karelochka dessert drink, 19.6 - 20.2 L of the obtained infusion of safflower levzea, 2008.7 2042.6 L of cranberry juice, 49.45 50.31 L of strawberry juice are blended, 1957.7 1958.39 are added l 65.8% sugar syrup, 13.9 14.4 kg of citric acid dissolved in water, 100 - 200 g of strawberry essence, all mix and set a water-alcohol liquid in such a way as to obtain a blend with a strength of 16%
Then the blend is kept, filtered and sent to the bottling.

 Example 1. Dessert drink "Karelochka" was prepared according to the above method.

 1.50 kg of roots and leaves of the plant were used in the preparation of safflower leuzea infusion, 890 kg of cranberries were used in the manufacture of cranberry juice, and 57.5 kg of strawberries for strawberry juice. Strawberry essence was added in an amount of 100 g, citric acid in an amount of 13.9 kg. To obtain 1957.7 liters of 65.8% sugar syrup, 1702.5 kg of sugar was set. Aqueous-alcoholic liquid was added at the rate of obtaining a blend of 16% strength in the amount of 1000 decalitres.

 The resulting dessert drink had the following physicochemical parameters: strength 16%, total extract 19 g / 100 ml, sugar 18 g / 100 ml, acidity 0.33 g / 100 ml.

Organoleptic indicators:
color red
sweet and sour taste
complex aroma original, without highlighting the aroma of individual ingredients
Example 2. To prepare the safflower leuzea infusion, 1.53 kg of plant roots and leaves were taken, 900 kg of cranberries were taken for cranberry juice, and 58.14 kg of strawberries for strawberry juice. Strawberry essence was added in an amount of 150 g, citric acid in an amount of 14.27 kg of sugar was set in an amount of 1703.22 kg to obtain 1957.7 l of 65.8% sugar syrup. Aqueous-alcoholic liquid was added at the rate of obtaining a blend of 16% strength in the amount of 1000 decalitres.

 The resulting dessert drink had the following physicochemical parameters: strength 16%, total extract 19 g / 100 ml, sugar 19.0 g / 100 ml, acidity 0.35 g / 100 ml.

Organoleptic indicators:
color red
sweet and sour taste
complex aroma original, without highlighting the aroma of individual ingredients
Example 3. To prepare the safflower leuzea infusion, 1.55 kg of plant roots and leaves were taken, 905 kg of cranberries were taken for cranberry juice, and 58.5 kg of strawberries for strawberry juice.

 Strawberry essence was added in an amount of 200 g, citric acid in an amount of 14.4 kg, sugar was set in an amount of 1703.8 kg to obtain 1958, 39 l of 65.8% sugar syrup. Water-alcohol liquid was added at the rate of obtaining a blend of 16% strength in the amount of 1000 decalitres.

 The resulting dessert drink had the following physicochemical parameters: strength 16%, total extract 19.0 g / 100 ml, sugar 18.0 g / 100 ml, acidity 0.35 g / 100 ml.

Organoleptic indicators:
color red
sweet and sour taste
complex aroma original, without highlighting the aroma of individual ingredients
Example 4. To prepare the safflower leuzea infusion, 1.15 kg of plant roots and leaves were taken, 1000 kg of cranberries were taken for cranberry juice, and 46.51 kg of strawberries for strawberry juice. Strawberry essence was added in an amount of 150 g, citric acid in an amount of 7.09 kg, sugar was set in an amount of 1598, 82 kg to obtain 1837.7 l of 65.8% sugar syrup.

 Aqueous-alcoholic liquid was added at the rate of obtaining a blend of 15% strength in the amount of 1000 dal.

 The resulting dessert drink had the following physicochemical parameters: strength 15%, total extract 18 g / 100 ml, sugar 17.0 g / 100 ml, acidity 0.30 g / 100 ml.

Organoleptic indicators:
color red
taste is flat due to lack of acid
aroma the drink does not have a harmonious aroma
Example 5. To prepare the infusion of safflower leuzea, 1.91 kg of plant roots and leaves were taken, 800 kg of cranberries were taken to obtain cranberry juice, and 69.77 kg of strawberries for strawberry juice.

 Strawberry essence was taken in an amount of 250 g, citric acid in an amount of 21.44 kg, sugar was set in an amount of 1803.74 kg to obtain 2073.23 l of sugar syrup 65.8% Aqueous-alcoholic liquid was added at the rate of obtaining a blend of 17% strength in the amount of 1000 gave.

 The resulting dessert drink had the following physicochemical parameters: strength 17%, total extract 20 g / 100 ml, total sugar 19 g / 100 ml, acidity 0.40 g / 100 ml.

Organoleptic indicators
color red
pronounced sour taste with a taste of bitterness
the fragrance is not rounded
From the foregoing, it follows that the use of safflower, cranberries, strawberries and other ingredients in the composition of the levzea in the proposed ratio (see examples 1-3) allows you to get a dessert drink with high and original taste and aromatic qualities. While the change in the qualitative content of the ingredients in the direction of reduction (example 4) or increase (example 5) does not allow to obtain a drink with high organoleptic properties.

 The use of safflower in the composition of a medicinal plant in combination with strawberries and wild cranberries makes it possible to enrich the drink with vitamins and other biologically active substances, which gives it tonic and stimulating properties and thereby increases the biological value of the drink.

 Dessert drink "Karelochka" obtained on the basis of the proposed composition of ingredients at the tasting committee received a high tasting score of 9.8 points, while tincture obtained according to the known composition (prototype) has a tasting score of 9.6.

 The possibility of producing a dessert drink "Karelochka" based on locally available raw materials ensures a reduction in the cost of the finished product per 1 decalitre from 17,866 rubles. up to 6587 rub.

 The annual economic effect from the production of the proposed dessert beverage is 20 tons and produced 39,520 rubles.

 The applicant requests the proposed drink to be given the name "Karelochka".

 Thus, the claimed composition allows to increase the organoleptic properties and biological value of the drink, reduce the cost of the finished product and expand the range of dessert drinks.

Claims (1)

The composition of the ingredients for a dessert drink containing cranberries, citric acid, sugar and water-alcohol liquid, characterized in that it additionally contains safflower levius, strawberries and strawberry essences in the following ratio of ingredients, kg / 1000 gave the drink:
Cranberries 890 905
Strawberry 57.5 58.5
Leuzea safflower 1.50 1.55
Strawberry Essence 0.1 0.2
Citric acid 13.9 14.4
Sugar 1702.5 1703.8
Water-alcohol liquid