RU2181140C2 - Balsam "kchabarovsky" - Google Patents

Abstract

FIELD: liqueur and vodka industry. SUBSTANCE: invention relates to production of alcoholic drinks, in part, balsams. Balsam has the following components, kg per 1000 dal of ready product: common anise fruits, 0.4-0.6; birch buds, 0.9-1.1; medicinal valerian roots, 0.2-0.4; medicinal garden angelica roots, 0.2-0.4; medicinal elecampane roots, 3.5-4.5; common marjoram flowering stem tips, 3.5-4.5; perforated Saint-John's-wort flowering stem tips, 4-6; cedar nuts, 19-21; Leuzea carthamoides roots, 1.5-2.5; bush clover leaves and sprouts, 1.1-1.5; common balm leaves and stems, 2.5-3.5; peppermint leaves, 2.5-3.5; common juniper cypress-cones, 2.5-3.5; nutmeg, 0.4-0.6; common wormwood leaves and flowering stem tips, 0.4-0.6; common milfoil, 1.5-2.5; snowdon rose roots, 1.5-2.5; licorice roots, 1.5-2.5; ginseng extract, 3.5-4.5; natural honey, 190-210; color, 480-520 and also, l per 1000 dal: prune fruit juice of the 1-st and 2-d blends, 230-270; mountain-ash fruit juice of the 1-st and 2-d blends, 950-1050; cowberry alcoholized juice, 380-420; shizandra alcoholized juice, 70-80; apple alcoholized juice, 950-1050; cognac, 190-210; sugar syrup, 1050-1150; orange oil (1:10), 1.98-2.02; lemon oil (1:10), 2.5-3.5; an aqueous-spirituous solution, the balance, to make final proof 45%. EFFECT: high organoleptic indices, stability at storage, expanded assortment of alcoholic drinks, balsams. 3 tbl, 3 ex

Description

 The invention relates to the distillery industry, in particular to the production of alcoholic beverages - balms.

 The famous Amur balm contains aronia, pine nuts, curly mint, lemon balm, birch buds, safflower fruits, dill, oak bark, nutmeg, sowing coriander, lemongrass fruits, Eleuterek root, gingerbread root, fruits of coffee, St. John's wort, medicinal sage, cinnamon, badam, rose hips, black tea, tea, color, sugar, honey and water-alcohol liquid (RU, p. 2003668 of 11/13/92).

 Despite the fact that this balm is enriched with a complex of biologically active substances, in particular, essential oils, tannins, alkaloids, vitamins, an insufficient amount of enzymes in its composition that contribute to the hydrolytic decomposition of protein substances and the formation of amino acids slightly reduces its taste. The disadvantage of this balm is its low storage stability, which is accompanied by a rapid loss of its biological value.

 Closest to the claimed balm is the balm "Moscow" (see "Recipes for alcoholic beverages and vodka", 1981, p. 248), containing: mountain arnica, calamus marsh, medicinal marshmallow, angelica pharmacy, linden blossom, St. John's wort, bitter wormwood , dubbing, galangal, curly mint, Eleutherococcus, three-leafed shift, lemongrass, ginger, black pepper, orange peel, nutmeg, seed coriander, lemon balm, medicinal valerian, oak bark, juniper, birch buds, anise souls tsu ordinary, medicinal sage, cubeba, safflower levze, apple juice, blueberry juice I and II plum, coffee infusion I plum, aromatic coffee spirit, cinnamon infusion I and II plum, vanillin, honey, balsamic Peruvian oil, lemon oil, color special, color, water-alcohol liquid based on the strength of 45%.

 The main disadvantage of this balm is the use of a large amount of tint (1600 kg) in the formulation, which is a carcinogen, and an insufficient amount of ingredients with preservative properties in the balm reduces its storage stability.

 The technical result of the present invention is the expansion of the range of alcoholic beverages - balms with high organoleptic characteristics, stable during storage.

The technical result is achieved by the fact that the balm containing ordinary anise, birch buds, medicinal valerian, common angelica, common oregano, St. John's wort, lemongrass, safrole-like lemongrass, common juniper, peppermint, common lemon balm, nutmeg, and ginger wormwood honey, color, lemon oil, water-alcohol liquid, according to the invention additionally contains elecampane, lespedia, yarrow, pine nuts, Rhodiola rosea, licorice root, sugar syrup , prune juice of the 1st and 2nd plums, rowan juice of the 1st and 2nd plums, lingonberry spirit juice, ginseng extract, cognac, orange oil, while lemongrass is used as an alcoholized juice, and mint as a mint pepper in the following ratio of ingredients, kg per 1000 gave the finished product:
Anise vulgaris (fruits) - 0.4 - 0.6
Birch buds - 0.9 - 1.1
Valerian officinalis (root) - 0.2 - 0.4
Angelica pharmacy (root) - 0.2 - 0.4
Elecampane officinalis (root) - 3.5 - 4.5
Origanum ordinary (tops of flowering stems) - 3.5 - 4.5
St. John's wort pierced (tops of flowering stems) - 4 - 6
Pine nut - 19 - 21
Safrole-like Leuzea (root) - 1.5 - 2.5
Lespedia (leaves, shoots) - 1.1 - 1.5
Melissa officinalis (leaves and stems) - 2.5 - 3.5
Peppermint (leaves) - 2.5-3.5
Common juniper (pine cone) - 2.5 - 3.5
Nutmeg - 0.4 - 0.6
Wormwood (leaves and tops of flowering stems) - 0.4 - 0.6
Yarrow - 1.5 - 2.5
Rhodiola rosea (root) - 1.5 - 2.5
Licorice root - 1.5 - 2.5
Ginseng Extract - 3.5 - 4.5
Natural honey - 190 - 210
Kohler - 480 - 520
and also l per 1000 gave:
Prune juice of the 1st and 2nd plums - 230 - 270
Mountain ash of the 1st and 2nd plums - 950 - 1050
Lingonberry alcoholized juice - 380 - 420
Alcoholic lemongrass juice - 70 - 80
Alcoholic apple juice - 950 - 1050
Cognac - 190 - 210
Sugar syrup - 1050 - 1150
Orange oil (1:10) - 1.98 - 2.02
Lemon oil (1:10) - 2.5 - 3.5
Water-alcohol liquid calculated on the strength of 45% - The rest
Comparison of the proposed technical solution with the prototype made it possible to establish the presence of signs distinct from the prototype, namely: an additional introduction to the composition of the claimed balm of elecampane, lespedia, yarrow, pine nut, Rhodiola rosea, licorice root, sugar syrup, prunes of the 1st and 2nd plums, rowan juice of the 1st and 2nd plums, lingonberry spirit juice, ginseng extract, cognac, orange oil, as well as the use of lemongrass as peppermint. Therefore, this technical solution meets the criterion of "NEW".

The biological value of Khabarovsky balm, its high organoleptic characteristics, while maintaining their storage stability, are achieved through the use of aromatic raw materials, rich in a complex of biologically active substances, vitamins and natural preservatives. So, the fruits of lingonberry are very rich in chemical compounds. They contain benzoic acid, which is an antiseptic, and the vaccine glycoside and arbutin glycoside provide bactericidal properties, in addition, lingonberry fruits contain benzoic, citric, tartaric, oxalic, salicylic acid, a large amount of glucose, fructose, tannins. Fruits have a restorative, calming and refreshing effect. Pine nut contains aromatic substances, salts, vitamins C, B ₂ and provitamin A, has anti-inflammatory effect. Ginseng root contains triterpene glycosides, pectin, starch, resins, alkaloids, vitamins C, B, B ₂ , amino acids, macro- and microelements. Ginseng root extract is a highly effective tonic. Bee honey enriches the composition with easily digestible carbohydrates, vitamins, volatile, hormonal and other biologically active compounds. The fruits of lemongrass contain sugar, tannins, as well as organic acids (malic, citric and tartaric). In addition, the fruits of lemongrass contain essential oils, ascorbic acid, vitamin E, as well as schizandrin and schisandrol - compounds that determine the basic properties of magnolia vine. Juniper fruits contain a lot of sugars, resins, essential oils of a very complex composition are found, organic acids (malic, formic and acetic), as well as the coloring matter, uniperin has a tonic, general strengthening, antimicrobial effect. The refreshing aroma of mint is due to the essential oil, the main component of which is menthol. Mint leaves also contain carotene, acids (ursolic and oleanic), triterpene compounds of hesperidines, flavonoids and betaine. Birch buds contain saponins, tannins, resins, sugars, vitamins, essential oils, triterpene alcohols and substances with phytoncidal properties. In addition, birch buds have a balsamic smell and a bitter taste. Nutmeg contains 4-15% of essential oil, the main components of which are: eugenol, isoeugenol, myristicin, geraniol, terpeniol and others. Valerian (rhizome) contains essential oil (valerian-borneol ether), as well as isovalerianic acid. In addition, the plant contains alkaloids, glycoside valerid, saponins, tannins and various organic acids, has a hypotensive and antispasmodic effect. Pierced St. John's wort contains tannins, essential oils, flavonoids, vitamins C, PP, carotene, nicotinic acid, alcohols, alkaloids, resins and pigments. St. John's wort herb has an antispasmodic effect. Yarrow herb contains vitamins C and K, carotene, Hamaaulen, Achillein, camphor, barneol. It has anti-inflammatory effect, increases blood coagulation. Wormwood contains an essential oil, which contains thujone, bitter thujone aldehyde, acetic and palmitic acid, as well as malic and succinic acids. Wormwood excites the central nervous system and blood formation. Angelica officinalis contains essential oil, organic acids, tannins and resins. The roots of elecampane contain gelenin, anulin, essential oil. Elecampane has anti-inflammatory, bactericidal properties, improves metabolism. Licorice root contains glycyrrhizin, flavonoids, glycyrrhetic acid, essential oil. Licorice root has an immune-enhancing effect. Oregano contains essential oils and other volatile and aromatic compounds, tannins. Recommended for hypertension, nervous agitation and insomnia. Melissa - Lemon mint with a lemon smell acts as a sedative. The fruits of ordinary anise contain 2.2-3.2% of essential oil and 18-20% of fatty oil.

 The taste and aroma of the balsam is formed under the action of esters, aromatic and extractive substances of the ingredients included in the composition of the balsam. In the process of preparing the balm, numerous biologically active substances pass into the balm and accelerate its maturation. At the same time, the ingredients that make up the composition do not just transfer their inherent properties into the finished product, but enhance, change the properties of each of them and provide qualitatively new physiological properties. So, the introduction of alcoholized lemongrass and lingonberry juice balm into the composition enhances the hydrolytic decomposition of protein substances, which leads to the formation of amino acids, since juices contain biologically active and aromatic components: flavonoids, vitamins, tannins, pectins, organic acids, carotenocides. All this gives the balm tonic and stimulating properties and improves its organoleptic characteristics. Apple juice containing the enzyme oxidase stimulates the formation of aromatic substances from other components, thereby increasing the biological value of the balm, improving its taste, enhancing the smell of mint, lemon balm and oregano. In the presence of apple juice, the balsamic smell of birch buds and juniper is also enhanced with its characteristic smell and taste of needles. As a result of the mass transfer process in an aqueous-alcoholic liquid in the presence of triterpene saponins, phytosterones of ginseng root, the action of glycosides, licorice root flavonoids is enhanced, while enhancing the tonic effect of the balm and its biological value in general. Honey, enriching the composition with easily digestible carbohydrates, vitamins, phytoncides, biogenic stimulants and other biologically active compounds in combination with mint, valerian, lemon balm, nutmeg, gives the balm a spicy taste. In addition, the presence of honey in the infusion significantly ennobles the taste of wormwood by reducing the content of thujone and bitter aldehyde, which give the wormwood an excessive bitterness characteristic of wormwood, while enhancing the spice and harmonious taste of the balm. In the presence of honey, the astringency of mountain ash is also reduced. The introduction of pine nuts not only enriched the balsam with biologically active substances, but also improved the taste of the balsam, as well as the creation of a specific aroma and taste, harmoniously combined with the bitterness of birch buds and wormwood. Characteristic aromatic substances for cognac (phenylethanol, ethyl acetate, etc.) in combination with the spicy taste and specific smell of ordinary anise, as well as with the aromatic substances of prune fruit and mountain ash, give the drink an organoleptic individuality in taste and aroma. An increase in the stabilizing effect on the taste and aroma of the balsam is provided by the joint use of components containing alkaloids and tannins, which, with vitamin C and pine nuts and yarrow, give the balm bactericidal properties, which are enhanced by blending in the presence of alcoholic lingonberry, which has antibacterial properties due to the presence of it contains glycosides, arbutins, as well as malic, benzoic, oxalic and citric acids. Sugar syrup at the last stage, which acts not only as an adsorbent of all aromatics, but also protects the essential oils from oxidation, contributes to the fixation of the aromatic and taste complex formed in a water-alcohol environment, as a result of which the finished product retains its taste and aromatic qualities during storage. Due to the presence of phenolic compounds in the feed, oxidative processes are activated and dark brown compounds are formed, which determine the color of the balsam. In addition, the balm obtained from the claimed composition, thanks to the healing properties of its constituent components, has a beneficial effect on the human body, has an anti-stress effect, has a comprehensive strengthening effect, and also has an anti-inflammatory effect.

 Thus, a new alcoholic beverage was obtained - a balm with high unique taste and aromatic properties, stable during storage, enriched with a complex of biologically active substances with a wide range of physiological effects, the composition of the ingredients of which does not explicitly follow from the prior art, which proves the conformity of the claimed technical solution with the criterion "INVENTIVE LEVEL".

For the preparation of balm "Khabarovsk" used:
- rectified ethyl alcohol of the highest purification according to GOST 5962-67;
- corrected drinking water according to GOST 2874-82 with a hardness of up to 1 mol / m ³ for natural water and up to 0.36 mol / m ³ for corrected water;
- granulated sugar in accordance with GOST 21-94,
- ordinary anise (fruits) according to GOST 18315-78;
- birch buds according to GFH, art. 298;
- alcoholic cranberry juice according to GOST 28539-90;
- Valerian officinalis (root) according to GFH1, Art.77;
- elecampane officinalis (root) according to GOST 15056-89;
- Origanum ordinary (tops of flowering stems) according to GOST 14101-69;
- angelica pharmacy (root) according to GOST 21569-76E;
- St. John's wort pierced (flowers and leaves) according to GOST 15161-93;
- cognac according to GOST 13741-91;
- safrole-shaped lefts (root) according to GFH1, v.2, art. 582;
- lespedia (leaves, shoots) according to VFS 42-1942-89;
- natural honey according to GOST 19792-87;
- Melissa officinalis according to PCT 150-77;
- common juniper (pine cone) according to GOST 2802-89;
- nutmeg according to GOST 29051-91;
- peppermint (leaves) according to GOST 23768-94;
- pine nut according to TU 61-7-1-77 or 13854-78;
- wormwood (leaves and stems) according to GOST 3558-89;
- Rhodiola rosea (root) according to MRTU 42-4062-72;
- dried red mountain ash in accordance with GOST 6714-74;
- licorice root according to GOST 22839-88E;
- alcoholized lemongrass juice according to GOST 28539-90;
- yarrow (tops of flowering stems) according to FS 42-44-72 or GFIX, Art. 243;
- dried prunes in accordance with GOST 28501-90;
- ginseng extract according to FS 42-1886-92;
- apple spirit juice in accordance with GOST 28539-90;
- orange and lemon oil, approved for use by the bodies of the Sanitary Inspection of the Ministry of Health of Russia,
- color.

 Preparation of balm is as follows.

Example 1 (Optimal)
Infusions of balms 1 and 2 are prepared from plant materials selected taking into account the same requirements of the ingredients for the conditions of the gulf with water-alcohol liquid (tables 1, 2).

 Balsam infusion 1 of: common oregano (tops of flowering stems) -4 kg, St. John's wort (tops of flowering stems) - 5 kg, lespedia (leaves, shoots) - 1.3 kg, lemon balm (leaves and tops of flowering stems) - 3 kg, peppermint (leaves) - 3 kg, bitter wormwood (leaves and tops of flowering stems) - 0.5 kg, yarrow (tops of flowering stems) - 2 kg is prepared by pouring water-alcohol liquid 70% in an amount of 376 l and infusion for 5 days, after which the infusion of the 1st discharge with the obtained strength of 59% is drained, rep Orno is poured with aqueous-alcoholic liquid with a strength of 50% in an amount of 282 l, insist 5 days, while receiving an infusion of 2 plums with a strength of 53%. The obtained infusions of the 1st and 2nd plum are combined and receive an infusion of balsam 1 with a strength of 57-58%.

Similarly prepare the infusion of balsam 2 (table 2) from plant materials, kg:
Anise vulgaris (fruits) - 0.5
Birch buds - 1
Valerian officinalis (root) - 0.3
Elecampane officinalis (root) - 4
Angelica pharmacy (root) - 0.3
Pine Nut - 20.0
Safrole-like Leuzea (root) - 2
Juniper ordinary (cone-berry) - 3
Nutmeg - 2
Rhodiola rosea (root) - 2
Licorice root - 2
At the same time, mountain ash and prune fruit drinks of the 1st and 2nd discharge are prepared (table 3).

 Rowan and prune fruit drinks are prepared by filling raw materials with water-alcohol liquid at a ratio of 1: 3 for rowan fruit, 1: 2.5 for prune fruit, and using alcohol-water liquor with the strength of: for rowan fruit - 50%, for prunes - 45%, and to obtain fruit drinks of the 2nd discharge, water-alcohol liquid with a strength of: for mountain ash - 40%, for prunes - 45%. The preparation of alcoholized juices - lingonberry and lemongrass - is carried out according to well-known technologies according to the collection "Recipes for alcoholic beverages and vodka", 1980.

 Orange and lemon oil before entering into the blend is dissolved in alcohol-rectified in a ratio of 1:10. Cooking color is produced according to well-known technology according to TR 10-04-03-09-88 "Production process regulations for the production of vodka and alcoholic beverages."

 Sugar is introduced into the blend in the form of sugar syrup with a concentration of 65-70%. Sugar syrup is prepared by dissolving granulated sugar in water in a special enameled tank equipped with a jacket and a mixing device. Sugar is added to hot water with continuous stirring at the rate of 1 kg per 0.5 l of water. Cooking is continued until sugar is completely dissolved. The resulting syrup is filtered. Honey is dissolved in hot water before being added to the blend. The pre-prepared components are added to the blending vat in the following sequence: rectified spirit, balsam infusion 1 - 564 l, balsam infusion 2 - 570 l, prune juice of the 1st and 2nd plums - 250 l, rowan juice of the 1st and 2nd plums - 1000 l, lingonberry alcoholized juice - 400 l, alcoholized juice of lemongrass - 75 l, apple spirit juice - 1000 l, cognac - 200 l, orange oil (1:10) - 2 l, lemon oil (1:10 ) - 3 l, ginseng extract - 4 kg, part of the corrected water, 65.8% sugar syrup - 1149 l, honey - 200 kg, color - 500 kg and the rest of the water to bring the blend to annogo volume. Mixing of the blend is done periodically after making each component for 3-5 minutes, and after blending for 15-30 minutes. After blending, an average sample is taken for analysis. If the prepared blend does not match the recipe according to one of the indicators, it is corrected by introducing the required components. After repeated mixing, the blend is again analyzed, incubated for 2-3 days and then the blend is sent for filtration and bottling. In the production of Khabarovsky balm, standard equipment used in the alcoholic beverage industry is used.

The obtained Khabarovsky balm has the following indicators: organoleptic: color - dark brown; the taste is slightly burning; aroma - complex, without highlighting the aroma of the individual ingredients; physical and chemical: fortress - 45%; mass concentration of extractives is 17.5 g / 100 cm ³ .

Example 2
Carried out analogously to example 1, with the introduction of the ingredients in the blend in the following quantitative ratio, kg per 1000 gave the finished product:
Anise vulgaris (fruits) - 0.4
Birch buds - 0.9
Valerian officinalis (root) - 0.2
Angelica pharmacy (root) - 0.2
Elecampane officinalis (root) - 3.5
Origanum ordinary (tops of flowering stems) - 3.5
St. John's wort pierced (tops of flowering stems) - 4
Pine Nut - 18
Safrole-like Leuzea (root) - 1.5
Lespedia (leaves, shoots) - 1.1
Melissa officinalis (leaves and stems) - 2.5
Peppermint (leaves) - 2.5
Juniper ordinary (cone-berry) - 2.5
Nutmeg - 0.4
Wormwood (leaves and tops of flowering stems) - 0.4
Yarrow - 1.5
Rhodiola rosea (root) - 1.5
Licorice root - 1.5
Ginseng Extract - 3.5
Natural honey - 190
Kohler - 480
and also l per 1000 gave:
Prune juice of the 1st and 2nd plums - 230
Mountain ash of the 1st and 2nd plums - 950
Lingonberry alcoholized juice - 380
Alcoholic lemongrass juice - 70
Alcoholic Apple Juice - 950
Cognac - 190
Sugar Syrup - 1050
Orange Oil (1:10) - 1.98
Lemon oil (1:10) - 2.5
Water-alcohol liquid calculated on the strength of 45% - The rest
With this ratio of ingredients, a dark brown balm with a slightly burning taste with a complex aroma without highlighting the aroma of individual ingredients was obtained transparent, without impurities and precipitation. The product achieves a technical result.

 Example 3

Carried out analogously to example 1 with the introduction of the ingredients in the blend in the following quantitative ratio, kg per 1000 gave the finished product:
Anise vulgaris (fruits) - 0.6
Birch buds - 1.1
Valerian officinalis (root) - 0.4
Angelica pharmacy (root) - 0.4
Elecampane officinalis (root) - 4.5
Origanum ordinary (tops of flowering stems) - 4.5
St. John's wort pierced (tops of flowering stems) - 6
Pine Nut - 21
Safrole-like Leuzea (root) - 2.5
Lespedia (leaves, shoots) - 1.5
Melissa officinalis (leaves and stems) - 3.5
Peppermint (leaves) - 3.5
Juniper ordinary (pine cone) - 3.5
Nutmeg - 0.6
Wormwood (leaves and tops of flowering stems) - 0.6
Yarrow - 2.5
Rhodiola rosea (root) - 2.5
Licorice root - 2.5
Ginseng Extract - 4.5
Natural honey - 210
Kohler - 520
and also, l per 1000 gave:
Prune juice of the 1st and 2nd plums - 270
Mountain ash fruit of the 1st and 2nd plums - 1050
Lingonberry alcoholized juice - 420
Alcoholic lemongrass juice - 80
Alcoholized Apple Juice - 1050
Cognac - 210
Sugar Syrup - 1150
Orange Oil (1:10) - 2.02
Lemon Oil (1:10) - 3.5
Water-alcohol liquid calculated on the strength of 45% - The rest
With this ratio of ingredients, a dark brown balm with a slightly burning taste, with a complex aroma without the aroma of the individual ingredients, was obtained. The product achieves a technical result.

 With a quantitative deviation of the ingredients, both less than the lower limit and more than the upper limit, the harmony of taste and harmonious aroma are violated with the release of the aroma of the individual ingredients, that is, the product does not achieve a technical result.

 Thus, examples 1-3 confirm the found optimal prescription quantities of ingredients and their ratio for the inventive balm "Khabarovsk." A successful combination of ingredients from fruit and spicy aromatic plant materials and their quantitative ratio allows you to get a new balm with persistent original and balsamic tones in taste and aroma. High organoleptic characteristics - 9.7 points of the claimed balsam, the versatility of its use (as additives in juices, mineral waters, tea, cocktails, soft drinks), as well as a wide range of physiological effects on the human body allows us to conclude that the claimed balm is successfully produced.

Claims (1)

Balm containing plain anise (fruits), birch buds, medicinal valerian (root), angelica pharmacy (root), oregano ordinary (tops of flowering stems), St. John's wort (tops of flowering stems), lemongrass, safflower-like lefts (root), juniper (cone), mint, lemon balm (leaves and stems), nutmeg, wormwood (leaves and tops of flowering stems), alcoholized apple juice, honey, color, lemon oil, water-alcohol liquid, characterized in that it additionally contains de nursing (root), lespedia (leaves, shoots), yarrow, pine nuts, Rhodiola rosea (root), licorice root, sugar syrup, prune juice of the 1st and 2nd plums, rowan juice of the 1st and 2nd of plums, alcoholic cranberry juice, ginseng extract, cognac, orange oil, while lemongrass contains alcoholic juice, and peppermint as a mint in the following ratio of ingredients, kg per 1000 gave the finished product:
Anise vulgaris (fruits) - 0.4 - 0.6
Birch buds - 0.9 - 1.1
Valerian officinalis (root) - 0.2 - 0.4
Angelica pharmacy (root) - 0.2 - 0.4
Elecampane officinalis (root) - 3.5 - 4.5
Origanum ordinary (tops of flowering stems) - 3.5 - 4.5
St. John's wort pierced (tops of flowering stems) - 4 - 6
Pine nut - 19 - 21
Safrole-like Leuzea (root) - 1.5 - 2.5
Lespedia (leaves, shoots) - 1.1 - 1.5
Melissa vulgaris (leaves and stems) - 2.5 - 3.5
Peppermint (leaves) - 2.5 - 3.5
Common juniper (cone berry) - 2.5 - 3.5
Nutmeg - 0.4 - 0.6
Wormwood (leaves and tops of flowering stems) - 0.4 - 0.6
Yarrow - 1.5 - 2.5
Rhodiola rosea (root) - 1.5 - 2.5
Licorice root - 1.5 - 2.5
Ginseng Extract - 3.5 - 4.5
Natural honey - 190 - 210
Kohler - 480 - 520
and also, l per 1000 gave:
Prune juice of the 1st and 2nd plums - 230 - 270
Mountain ash of the 1st and 2nd plums - 950 - 1050
Lingonberry alcoholized juice - 380 - 420
Alcoholic lemongrass juice - 70 - 80
Alcoholic apple juice - 950 - 1050
Cognac - 190 - 210
Sugar syrup - 1050 - 1150
Orange oil (1: 10) - 1.98 - 2.02
Lemon oil (1: 10) - 2.5 - 3.5
Water-alcohol liquid calculated on the strength of 45% - The rest

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