RU2145346C1 - Method of producing bitter liqueur "timerkhan" - Google Patents

Abstract

FIELD: alcoholic beverage industry. SUBSTANCE: method involves preparation of aqueous-alcoholic infusion of the Ist and IInd dischargings by twofold infusion from mixture of lime-tree blossom, wormwood and coriander at their total quantity in aqueous-alcoholic liquid equals to 2.2-3 kg and, simultaneously from mixture of anise and coriander in the amount of 1.2-1.7 kg per 1000 dal. The prepared infusions are mixed and blended with sugar syrup, honey, color and aqueous-alcoholic liquid from ethyl rectified "Lux" alcohol and potable water up to strength of 40%. The blend is filtered and bottled. The prepared liqueur has the following ratio of ingredients, kg/1000 dal: honey, 48-52; sugar, 48-52; color, 18-22; the liqueur also includes, l: aqueous-alcoholic infusion of the Ist and IInd dischargings from mixture of lime-tree blossom, wormwood and sweetclover, 58-62; aqueous-alcoholic infusion of the Ist and IInd dischargings from mixture of anise and coriander, 23-24; aqueous-alcoholic liquid from ethyl rectified alcohol "Lux" and water, the balance. EFFECT: increased organoleptical properties, stability of taste and aroma; broadened assortment of bitter liqueurs. 3 tbl, 3 ex

Description

 The invention relates to the alcoholic beverage industry.

 There is a method of producing a bitter tincture, providing for the production of water-alcohol infusion I and II drain from sweet clover, bison, St. John's wort, Kalanga, coriander, lemon balm, plantain, pine buds and yarrow, blending it with apple alcohol juice, sugar syrup, orange oil and water -alcoholic liquid from rectified ethyl alcohol of higher purification and water to a strength of 40% (RU patent 2090599, class C 12 G 3/06, 1997).

 The disadvantage of this method is the use of rectified ethyl alcohol of higher purity for the preparation of infusion and water-alcohol liquid, which somewhat reduces the organoleptic characteristics of the tincture.

 Closest to the proposed method is the production of bitter tincture, which involves the separate preparation of water-alcohol infusions I and II of peppermint, clover, thyme, star anise (anise), mixing the resulting infusions, blending the mixture with sugar, color and a water-alcohol liquid ( RU patent 2073705, class C 12 G 3/06, 1997).

 And although the known method provides tincture enriched with a complex of biologically active substances of natural plant materials, the introduction of a very large amount of clover (up to 4 kg) into the blend somewhat worsens the organoleptic characteristics of the tincture, as the clover has a brackish-specific mucous taste.

The technical result of the present invention is to improve the organoleptic characteristics of the tincture, impart a subtle citrus-vanilla tone to the taste and aroma and expand the range of bitter tinctures enriched with a complex of biologically active components of natural plant materials. For this, a method of producing a bitter tincture, comprising separately preparing water-alcohol tinctures I and II, using clover and anise, mixing them, blending a mixture of tinctures with sugar, color and a water-alcohol liquid from rectified ethyl alcohol and water, according to the invention for preparing water-alcohol infusions of I and II plums additionally use lime color, wormwood and coriander, and separately prepare a water-alcohol infusion of a mixture of lime color, wormwood and clover, with a total of keeping in a water-alcohol liquid equal to 2.2 - 3, and from a mixture of anise and coriander with a total content of 1.2 - 1.7 kg per 1000 dal in a water-alcohol liquid, and additional honey is introduced into the blend, at the same time, rectified ethyl alcohol "Lux" is used to prepare the aqueous-alcoholic liquid, and the finished tincture contains the following ingredients, kg per 1000 decaliters:
Honey - 48 - 52
Sugar - 48 - 52
Kohler - 18 - 22,
and also, l:
Water-alcohol infusion of I and II plums of a mixture of linden blossom, wormwood and clover - 58 - 62
Water-alcohol infusion of I and II plums a mixture of anise and coriander - 23 - 24
Water-alcohol liquid from rectified ethyl alcohol "Lux" and water - Else
The synergism of the action of all components and methods of the method is as follows.

 Water-alcohol extraction from coriander and anise is a complex of essential oils with a pronounced pleasant aroma, namely linalool, cineole, anethole, limonene, and philander. This extract is essentially an aromatic blend nutritional supplement.

 Water-alcohol extraction of linden, wormwood and clover is a complex of essential oils, bitter glucoside, tannins, organic acids, saponins, carotene, flavonoids, ascorbic acid, coumarin and others. As a result of the interaction of the biologically active complex of infusions, tannins, resins, glycosides manifest themselves at the antioxidant level, preventing the oxidation of aliphatic terpenes (essential oils) and stabilize the entire extracted aromatic complex, while preserving the freshness and richness of the aroma and taste, and the addition of honey enhances this effect. since as a result of the presence of an active enzyme system in honey, it enhances the aroma of the non-aromatic complex, the bitterness of wormwood and the salty-bitter taste of don nickname, the mass transfer of the whole biologically active complex is enhanced and the product acquires a gentle citrus-vanilla tone. It was found that only when insisting on two stages of raw materials with a certain chemical composition selected, conditions are provided for the maximum use of extractive and aromatic substances of herbs, fruits, flowers, which influence the formation of taste and color of the product and the preservation of biologically active substances in active form.

 Bitter tincture "TIMERKHAN" is prepared from rectified ethyl alcohol "LUX", infusions of plant materials, natural honey, color, sugar and water.

The technological scheme for the production of bitter tincture "TIMERKHAN" includes the following stages of production:
- alcohol intake;
- water treatment;
- preparation of infusions of plant materials in two separate stages;
- preparation of sugar syrup;
- cooking color;
- preparation of the blend and its adjustment;
- blending filtering;
- packaging, design and storage of the finished product.

 Sugar is introduced in the form of sugar syrup at a concentration of 65.8%.

 Natural honey, before being added to the blend, is dissolved in corrected water, brought to a boil, filtered while hot. The blending vat is sequentially introduced: infusions, rectified spirit, part of the corrected water, natural honey, sugar syrup, color and the rest of the corrected water to bring the blend to a predetermined volume.

 Mixing of the blend is carried out periodically after making each component for 3 to 5 minutes, and after blending for 15 to 30 minutes.

 After blending, an average sample is taken for analysis. If the prepared blend does not match according to one of the indicators, it is corrected by introducing the required components. After repeated mixing, the blend is again analyzed and sent to filtering and bottling.

Ready tincture has the following ratio of ingredients, kg per 1000 gave:
Honey - 48 - 52
Sugar - 48 - 52
Kohler - 18 - 22,
and also, l:
Water-alcohol infusion of I and II plum blossom, wormwood and clover - 58 - 62
Water-alcohol infusion of I and II plums a mixture of anise and coriander - 23 - 24
Aqueous-alcoholic liquid from rectified ethyl alcohol "LUX" and water - Else
Example 1. The preparation of infusions for blending is carried out according to table 1. At one stage, a water-alcohol infusion is obtained from a mixture of linden, clover and wormwood, and on the other from anise and coriander. The resulting infusions are mixed and used as a blending material.

 For a blend, take 60 liters of the water-alcohol infusion of the first and second plums of the mixture of linden, clover and wormwood, 23.8 liters of anise and coriander, add 50 kg of honey, 57.5 liters of 65.8% sugar syrup, 20 kg of tint and aqueous-alcoholic liquid from rectified ethyl alcohol "Lux" and drinking water up to a tincture strength of 40%. The blend is filtered and sent for bottling.

 Example 2-3. Preparation of tinctures is carried out according to example 1, only the ratio of ingredients is shown in table 2, and the consumption of raw materials in table 3.

 In all 3 examples, the bitter tincture "TIMERKHAN" has the following indicators: fortress - 40 ;; color - light brown; the taste is full, slightly burning; the aroma is rounded, with a subtle, very pleasant citrus-vanilla tone.

 The proposed method allows to increase the organoleptic characteristics of the finished product through the use of the methods of the method and the sharing of ingredients, which, exhibiting a synergistic effect, give the product not only high organoleptic properties, but also prophylactic since the ingredients used have a wide spectrum of protective and adaptogenic effects and in combination with honey and alcohol " Suite "create a pleasant harmony of taste, removing the extraneous smell of alcohol, keeping biologically active substances in the act implicit form.

Claims (1)

A method for the production of bitter tincture, which provides for the separate preparation of water-alcohol infusions of the first and second plums in two separate stages using clover and anise, mixing the infusions, blending them with sugar, tinted and water-alcohol liquid from rectified ethyl alcohol and drinking water, characterized in that for the preparation of water-alcohol infusions of the first and second plums additionally use lime color, wormwood and coriander, while separately preparing a water-alcohol infusion ne of the second and second discharge from a mixture of linden blossom, wormwood and sweet clover and from anise and coriander with a total amount of the mixture in a water-alcohol liquid equal to 2.2 - 3 and 1.2 - 1.7 per 1000 decaliters, they are additionally introduced into the blend honey, and rectified ethyl alcohol "Lux" is used as rectified ethyl alcohol, and the finished tincture has the following ratio of ingredients, kg per 1000 gave of the finished product:
Honey - 48 - 52
Sugar - 48 - 52
Kohler - 18 - 22,
and also, l:
Water-alcohol infusion of I and II plums of a mixture of linden blossom, wormwood and clover - 58 - 62
Water-alcohol infusion of I and II plums a mixture of anise and coriander - 23 - 24
Water-alcohol liquid from rectified ethyl alcohol "Lux" and water - Else

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