RU2175006C1 - Method of production of bitter liqueur - Google Patents

Abstract

FIELD: liqueur and vodka industry. SUBSTANCE: aromatic alcohol is prepared by distillation of spice-aromatic raw including garden angelica, common balm, mint, nutmeg, pink and cardamom taken in their total amount 3-4 kg in an aqueous-spirituous liquid with proof value 50%. Cranberry and blueberry fruit juices are prepared by two-fold infusion of raw with an aqueous-spirituous liquid. An aqueous-spirituous solution is prepared to obtain bitter liqueur with proof value 40%. The prepared an aqueous- -spirituous solution is stirred thoroughly, passed through carbon-cleansing battery at the rate of filtration up to 40 and 30 dal/h for fresh and regenerated carbon, respectively. Filtered off alcohol-vodka liquid (vodka) is collected into blend capacity where aromatic alcohol and sugar as 65.8%-th sugar syrup are added, kept for 20-30 min and then cranberry and blueberry fruit juices are added, stirred and filtered in membranous unit of firm "Pall". If necessary, blend is corrected and fed to bottling. Ready bitter liqueur "Cranberry crystal" has the following components, l/1000 dal of ready product: cranberry fruit juice, 2000-2300; blueberry fruit juice, 28-32; spice-aromatic raw aromatic alcohol, 9.5-10.5; 65.8%-th sugar syrup, 610-630; an aqueous-spirituous liquid prepared of rectified athyl alcohol "Ekstra" and drinking water, the balance, to blend proof value 40%. Proposed method provides to prepare high-quality bitter liqueur with stable extractive-aromatic complex, pleasant cranberry taste and aroma using natural vegetable raw. Product is stable at storage. EFFECT: improved method of production, high quality and properties, broadened assortment of bitter liqueurs. 4 tbl, 3 ex

Description

 The invention relates to the distillery industry and can be used in the production of bitter tincture "Cranberry Crystal".

 A known method of producing tincture of a slide, involving the blending of a water-alcohol infusion of I and II plums of plant materials, including lingonberry leaf, St. John's wort, bison, black pepper, wormwood, chamomile, juniper needles with cranberry and lingonberry fruit drinks and water-alcohol liquid (RF, patent 2064493, class C 12 G 3/06, 1994).

 The disadvantage of this method is that the bitter tincture is enriched mainly with biologically active substances of aromatic raw materials, which go into the infusion, but not aromatic, giving the drink a freshness and richness of aroma.

 Due to the large amount of aromatic raw materials and the low content of cranberry juice, an individual and noble cranberry flavor is not expressed in the finished tincture.

 A known method of producing tincture of bitter, involving the production of aromatic alcohol from a mixture of aromatic raw materials, including angelica, mint, wormwood, melissa, hyssop, cloves, arnica, cardamom, coriander, cinnamon, nutmeg, as well as aromatic alcohol of orange peel, blending the resulting aromatic alcohols with sugar syrup, peach flavoring, yellow dye and aqueous-alcoholic liquid in the calculation of obtaining strength in the finished product 40% (RF patent 2018520, class C 12 G 3/06, 1992).

 The imperfection of the known tincture is its organoleptic characteristics that are not high enough, since artificial dye is used.

 In addition, all the ingredients present are aimed at creating tinctures with a certain peach aroma, and the multicomponent composition complicates the manufacturing process.

 And finally, the blending of ingredients of aromatic raw materials with raw activated carbon sorting can lead to loss of flavor, which also affects the organoleptic characteristics of the finished product.

 Closest to the proposed method is the production of bitter tincture, which involves preparing a sort of rectified ethyl alcohol "Extra" and drinking water, cleaning the sort through a coal-cleaning battery and supplying vodka to the blending vat, preparing aromatic alcohol from a mixture of aromatic raw materials, including mint and thyme blending the resulting aromatic alcohol with vodka and honey, final filtering and bottling of the blend (RF patent 2102462, class C 12 G 3/06, 1998).

 The disadvantage of this method is the insufficiently high performance of the finished product, which does not have an individual original taste and aroma.

 The technical result of the present invention is to improve the organoleptic characteristics of the tincture, increase its stability during storage through the use of natural preservatives and dyes and expand the range of bitter tinctures obtained only on the basis of natural plant materials.

For this, a method of producing bitter tincture, which involves obtaining aromatic alcohol from a mixture of aromatic raw materials, including mint, preparing sorting by mixing rectified ethyl alcohol and drinking water, cleaning the sorting through a coal-cleaning battery, supplying vodka to the blending vat as the basis for blending, introducing into the vodka a sweetening component and aromatic alcohol, filtering and bottling the blend according to the invention to obtain aromatic alcohol additionally from mint they use pharmacy angelica, lemon balm, nutmeg, cloves, cinnamon and cardamom with a total content of the mixture in an aqueous-alcoholic liquid of 3-4 kg per 1000 dal, and 65.8% sugar syrup is used as a sweetening component, this blend is kept before filtration and additionally in the process of aging make a mixture of cranberry and blueberry fruit drinks, and the finished tincture has the following ratio of ingredients, l per 1000 gave the finished product:
Cranberry fruit drink - 2000-2300
Blueberry fruit drink - 28-32
Aromatic alcohol of a mixture of aromatic raw materials - 9.5-10.5
65.8% sugar syrup - 610-630
Aqueous-alcoholic liquid from rectified ethyl alcohol "Extra" and drinking water - The rest is 40% to the blending strength
It should be noted that cranberry and blueberry fruit drinks are a storehouse of biologically active substances and contain organic acids, including citric and benzoic, glycosides, sugars, coloring and pectin, potassium, iodine, calcium, phosphorus, iron, manganese and other elements, anthocyanins , vitamins C, B, P, flavonoids.

 When all blended ingredients are fed into a purified sorting (vodka), free from impurities, the aromatic complex of aromatic alcohol is rapidly assimilated, and when put into a blend at the stage of fruit juice aging, not only is the saturation of the blend with a biologically active complex, but its stabilization due to natural preservatives , including benzoic acid. At the same time, the color of the product is stabilized due to natural anthocyanins, the saturation of the aroma and taste, the use of expensive citric acid and foreign dyes is excluded, since they are contained in the input ingredients.

 This is the synergistic effect of the ingredients and methods of the method, as favorable conditions are created for enhancing the properties of one ingredient in the presence of another, namely, the mass transfer of the biologically active and aromatic complex is increased, the bactericidal properties of flavonoids in the presence of benzoic acid are enhanced, as well as the aroma, color and taste due to the introduction of a mixture of fruit drinks, as a result of which the nutritional and biological value of the combination of ingredients exceeds the sum of the effects of each them individually.

The production method of the bitter "Cranberry Crystal" tincture includes the following stages of production:
- alcohol intake;
- water treatment;
- preparation of sugar syrup;
- preparation of a water-alcohol mixture (sorting);
- filtering sorting through activated carbon;
- preparation of aromatic alcohol;
- preparation of fruit drinks;
- preparation of the blend and its adjustment;
- filtering the blend and holding it;
- packaging, design and storage of the finished product.

 Sugar in the form of sugar syrup with a concentration of 65.8% is introduced into the blending container.

 Aromatic alcohol is prepared by distillation of aromatic raw materials, including angelica, melissa, mint, nutmeg, cloves and cardamom with a total amount of 3-4 kg in an aqueous-alcoholic liquid with a strength of 50%.

 Cranberry and blueberry fruit drinks are obtained by double infusion of raw materials in an aqueous-alcoholic liquid.

 A water-alcohol solution (sorting) is prepared in such a way as to obtain a bitter setting with a strength of 40%.

 The resulting sorting is thoroughly mixed, passed through a coal-cleaning battery with a filtration rate of up to 40 dal / h for fresh coal and up to 30 dal / h for regenerated.

 Filtered alcohol-vodka liquid (vodka) is collected in a blending container, where aromatic alcohol is set.

 65.8% sugar syrup is kept for 20-30 minutes, cranberry and blueberry drinks are added, mixed and filtered on a Pall membrane installation.

 If necessary, the blend is adjusted and sent to the bottling.

Ready bitter tincture "Cranberry Crystal" contains the following ingredients, l per 100 gave the finished product:
Cranberry fruit drink - 2000-2300
Blueberry fruit drink - 28-32
Aromatic alcohol of a mixture of aromatic raw materials - 9.5-10.5
65.8% sugar syrup - 610-630
Aqueous-alcoholic liquid from rectified ethyl alcohol "Extra" and drinking water - The rest is 40% to the blending strength
Example 1. Prepare a water-alcohol mixture (sorting) of rectified ethyl alcohol "Extra" and drinking water corrected with a hardness of up to 0.2 mol / DM ³ .

 The resulting sorting is cleaned on a coal-cleaning battery at a speed of 40 dal / h for fresh coal and sent to a blending vat.

 Cranberry and blueberry fruit drinks are prepared according to table 1, and aromatic alcohol - according to table 2.

 Table 3 shows the consumption of raw materials for the preparation of aromatic alcohol, table 4 shows the consumption of blending ingredients.

 The resulting vodka, aromatic alcohol, 65.8% sugar syrup are poured into the blending vat, aged for 20 minutes with stirring, cranberry and blueberry fruit drinks are set, finally mixed, filtered through a PaII membrane filter and sent for bottling.

 Examples 2-3. Bitter tincture "Cranberry Crystal" is prepared according to example 1, and the ratio of ingredients for all examples are shown in tables.

 Ready bitter tincture "Cranberry Crystal" has the following indicators.

Physicochemical:
Fortress - 40%.

The total extract is 6.56 g / 100 cm ³ .

Total sugar - 5.44 g / 100 cm ³ .

Chromaticity - on FEC at: λ = 413 nm;
S = 3 mm not less.

 D = 0.180-0.350.

Organoleptic:
Appearance - transparent liquid without impurities.

 The color is red.

 The taste is slightly burning with a touch of cranberries.

 The aroma is cranberries.

 The proposed method allows to obtain a high-quality, storage-stable bitter tincture with a stable extractive-aromatic complex, while expanding the range of bitter tinctures with a very pleasant cranberry flavor and aroma using natural plant materials.

Claims (1)

A method for the production of bitter tincture, involving the production of aromatic alcohol from a mixture of aromatic raw materials, including mint, preparation of sorting of rectified ethyl alcohol "Extra" and drinking water, purification of the sort through a coal-cleaning battery, supplying the resulting vodka to the blending vat, into which the sweetening component is introduced and aromatic alcohol, filtering and bottling the blend, characterized in that in order to obtain aromatic alcohol in the mixture of aromatic raw materials, angelica pharmacy is additionally introduced, lemon elissa, nutmeg, cloves, cinnamon and cardamom with a total mixture content in an aqueous-alcoholic liquid of 3-4 g per 1000 dal, and 65.8% sugar syrup is used as a sweetening component, while the blend with the ingredients introduced stand before filtration and in the process of exposure is additionally introduced a mixture of cranberry and blueberry fruit drinks in the following ratio of ingredients, l per 1000 gave the finished product:
Cranberry fruit drink - 2000 - 2300
Blueberry fruit drink - 28 - 32
Aromatic alcohol of a mixture of aromatic raw materials - 9.5 - 10.5
65.8% sugar syrup - 610 - 630
Aqueous-alcoholic liquid from rectified ethyl alcohol "Extra" and drinking water - The rest is 40% g to the blending strength

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