RU2143483C1 - Aperitif "ganzeisky" - Google Patents

Abstract

FIELD: alcoholic drinks production industry. SUBSTANCE: aperitif contains the following ingredients, kg/1000 dal: citric acid, 28-32; citric oil, 0.02-0.04; color, 44-44.5; and also water-alcohol infusion of first and second decantates from mixture of ingredients of vegetation raw materials, alcoholized apple juice, 980-110; alcoholized dried apricots water, 450-550; 65.8-% sugar syrup, 1200-1300; water-alcohol liquid, the balance. The composition of ingredients and their quantitative proportioning allow for improving organoleptic characteristics of aperitif, providing it with lightly sensible citric and nut tone in taste and aroma on background of slightly bitter flavor. It also allows for widening range of produced aperitifs. EFFECT: higher efficiency. 4 tbl, 3 ex

Description

 The invention relates to the alcoholic beverage industry.

 Known aperitif containing water-alcohol infusion of the first and second discharge, made from linden blossom, birch buds, licorice, black pepper, capsicum red and wormwood, as well as apple alcohol juice, citric acid, tint and water-alcohol liquid from ethyl alcohol rectified higher purification and water (Recipes for alcoholic beverages and vodka, Moscow "Light and food industry", 1981, p. 180).

 A disadvantage of the known aperitif is its insufficiently high organoleptic characteristics, due to the lack of harmony of the finished product and the presence of excessive astringency and hotness in it.

 Known aperitif containing apple alcohol juice, water-alcohol infusion of catnip, infusion of lemon balm, dandelion root, sugar syrup, color, citric acid, lemon oil and water-alcohol liquid to a finished product strength of 30%. (RU patent 2007444, CL G 12 G 3/06, 1994).

 A disadvantage of the known aperitif is its insufficiently high organoleptic characteristics.

 Closest to the offer is an aperitif containing an aqueous-alcoholic infusion of the first and second plums of St. John's wort, linden blossom, bay leaf, lemon balm, chamomile, wormwood, yarrow, thyme, dill, as well as apple wine of the Madera type, cherry and plum alcoholized juices , rowan alcohol, fruit drink, 65.8% sugar syrup and water-alcohol liquid (RU patent 2044767, CL 12 G 3/06, 1995).

 A disadvantage of the known aperitif is its high strength - up to 38%, which reduces its organoleptic characteristics.

 The technical result of the present invention is to improve the organoleptic characteristics of the aperitif, to give the taste and aroma against the background of a complex, slightly burning taste and aroma, subtle citrus-nut tone and expanding the range of aperitifs.

This is achieved by the fact that an aperitif containing an aqueous-alcoholic infusion of a mixture of plant materials containing St. John's wort, thyme, aromatic bison, wormwood, yarrow, chamomile, alcoholized juice and fruit drink, 65.8% sugar syrup and water-alcoholized liquid additionally contains black pepper and juniper needles, used in a mixture of plant materials for the preparation of water-alcohol infusion of the first and second plums, citric acid, lemon oil and color, and apple alcohol, respectively, as alcoholized juice and fruit drink. prepared juice and alcoholized fruit juice of dried apricots in the following ratio of ingredients, l per 1000 gave an aperitif:
Water-alcohol infusion of a mixture of plant materials - 110 - 130
Alcoholic apple juice - 980 - 1100
Dried apricots fruit drink - 450 - 550
65.8% sugar syrup - 1200 - 1300,
as well as kg
Lemon oil - 0.02 - 0.04
Citric Acid - 28-32
Kohler - 44 - 44.5
Water-alcohol liquid - The rest
These herbs, leaves, fruits, spices that are part of the aperitif enrich it with a complex of biologically active substances, significantly increasing tonic properties, and alcoholized apple juice and dried apricots juice give the aperitif therapeutic and preventive properties, since dried apricots have a lot of ascorbic acid, vitamins, potassium salts, trace elements, carotene, insulin, flavonoids and others. Apple juice is a storehouse of biologically active substances, and the enzyme oxidase contained in it stimulates the formation and action of aromatic substances of aromatic raw materials, while not only enhancing this aroma, but also concentrating it, and the resins and bitter glycosides of juniper needles manifest themselves on phytoncid level, preventing the oxidation of essential oils of aromatic raw materials during storage of the product.

 All the components that make up the aperitif are harmoniously combined with each other, giving the aperitif excellent organoleptic characteristics with a very pleasant citrus-nut tone. This is the synergistic action of all the components that make up the aperitif.

For the preparation of an aperitif used:
- rectified ethyl alcohol of the highest purification according to GOST 5962-67;
- corrected drinking water according to GOST 2874 with a hardness of up to 1 mol / m ³ for natural water and up to 0.36 mol / m ³ for corrected water;
- alcoholized apple juice in accordance with GOST 28539-90;
- dried apricots according to GOST 28501-90;
- thyme according to GOST 21816-89;
- yarrow;
- St. John's wort pierced;
- cramming (grass);
- black pepper;
- wormwood (leaves);
- pharmaceutical camomile;
- juniper needles;
- lemon oil;
- food citric acid;
- granulated sugar;
- color.

 Preparation of water-alcohol infusion and fruit drink is carried out by double infusion of raw materials in water-alcohol liquid.

 At first, the juice is made into the blending vodka, alcoholized apple juice, dried apricots juice, infusion of plant materials, lemon oil, citric acid, a portion of water (1/3), then rectified spirit, water 1/3, sugar syrup concentration of 65.8%, lemon acid (previously dissolved in water in accordance with 1: 5) and water (last 1/3) to bring the blend to a predetermined volume.

 Mixing of the blend is done periodically after making each component for 3-5 minutes, and then after blending for 15-20 minutes. After blending, an average sample is taken for analysis.

 If the prepared blend is inconsistent with the recipe according to any of the indicators, it is corrected by introducing the required components.

 Filtering the aperitif blend is performed on a Progress type filter press using a filter of the KTF-R or T brand as the filter material according to GOST 12290-89.

The average aperitif filtering rate is 35 - 46 dal / h • m ² .

The finished blend contains the following ingredients, l per 1000 dal:
Water-alcohol infusion of a mixture of plant materials - 110 - 130
Alcoholic apple juice - 980 - 1100
Morse of dried apricots - 450 - 550,
as well as kg
Lemon oil - 0.02 - 0.04
Citric Acid - 28 - 32
Kohler - 44 - 44.5
Water-alcohol liquid - The rest
Examples 1-3.

 Preparation of a water-alcohol infusion of a mixture of aromatic raw materials is carried out according to table 1, dried apricots fruit - according to table 2. Table 3 shows the ratio of ingredients for all examples, table 4 shows the consumption of raw materials.

 Ready aperitif has the following indicators.

Physicochemical:
Fortress,% - 24
Mass concentration of extractives, g / 100 cm ³ - 12.8
Mass concentration of sugar, g / 100 cm ³ - 12.0
Mass concentration of acids in terms of citric acid, g / 100 cm ³ - 0.4
Chromaticity according to FEC at λ = 413, S = 3 mm - Not less than 0.46
Organoleptic:
Color - Light Brown
Taste - Sweet, slightly burning
Aroma - Complex with a subtle citrus-nutty tone.

 The proposed aperitif contains a complex of biologically active substances widely used in traditional medicine, which, exhibiting a synergistic effect, enrich the aperitif not only with pharmacologically significant components, but also with nutrients in the most accessible and digestible form and in a set characteristic of living nature.

Claims (1)

An aperitif containing an aqueous-alcoholic infusion of the first and second plums of ingredients of plant materials containing St. John's wort, thyme, aromatic bison, wormwood, yarrow, chamomile, alcoholized juice and fruit drink, 65.8% sugar syrup and an aqueous-alcoholic liquid the fact that it additionally contains black pepper and juniper needles, used in a mixture of plant materials for the preparation of water-alcohol infusion, citric acid, lemon oil and color, and as an alcoholized juice and fruit drink, respectively, apple spinach Towa alcoholized juice and juice apricots with the following ratio of ingredients, kg per 1000 dal of finished product:
Citric Acid - 28 - 32
Lemon oil - 0.02 - 0.04
Kohler - 44 - 44.5
and also, l:
Water-alcohol infusion of the first and second plums of a mixture of ingredients of plant materials - 110 - 130
Alcoholic apple juice - 980 - 1100
Alcoholic fruit drink dried apricots - 450 - 550
65.8% sugar syrup - 1200 - 1300
Water-alcohol liquid - The rest

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