RU2289615C1 - Method for producing bitter liqueur "dusha rossii c pertsem" - Google Patents

Abstract

FIELD: liqueur and vodka industry.

SUBSTANCE: method involves preliminary selection of red pepper pods with length 3-7 cm, not above, and diameter 0.7-1.7 cm, not above, and poured pods completely with aqueous-alcoholic solution with the strength 45 vol.% After 24 h infusion is poured off and poured with solution with the strength 40% again and infused for 24 h followed by separation of infusion from pods and infusions are combined. Red pepper pods alcoholized infusion of the first and the second blend is prepared by pouring red pepper pods taken in the amount 5.8-6.2 kg with aqueous-alcoholic liquid with the strength 45% in the ratio = 1:10, infusing for 10 days, pouring the infusion and repeated pouring pepper with aqueous-alcoholic liquid with the strength 40% taken in the amount equal with amount of blend, infusing for 10 days and repeated pouring off the infusion followed by combining blends. Similarly, method involves preparing an alcoholized infusion of vegetable raw from cubeb, cinnamon and black pepper used in the amounts 3.8-4.2, 0.3-0.7 and 3.8-4.2 kg, respectively, per 1000 dal of liqueur. Propolis aromatic alcohol is prepared by pouring 0.7-0.9 kg of propolis with aqueous-alcoholic liquid with the strength 50% in the ratio = 1:2.5 followed by distillation. Natural honey is diluted preliminary with softened water, stirred thoroughly, brought about to boiling, filtered in hot state and cooled. Color is mixed with water in the ratio = 1:1 and used as an aqueous solution. The measured amount of rectified ethyl alcohol of the highest purification degree, part of purified drinking water (1/3), infusions, honey, 90% of the total amount of color, propolis aromatic alcohol and remained part of water for brought about the blend to required volume are added to the blend tank successively. The remained amount of color is added after control for the blend color index. The blend is stirred periodically after addition of each component for 3-5 min and for 15-30 min after termination of the blending process, kept for 6-8 h and fed to filtration wherein filter-press of type "Progress" is used at the mean filtration rate 45-65 dal/h x m². Liqueur is bottled and one pod of preliminary prepared red pepper is added into each bottle followed by sealing. The consumption of pods per 1000 dal for their addition into bottles of volume 0.5 l is 20000 things, and 14286 things of pods for bottles of volume 0.7 l. Components are used in the following content per 1000 dal of ready product: color, 9.8-10.2 kg; red pepper pods alcoholized infusion of the first and the second blend, 95.8-96.2 l; vegetable raw alcoholized infusion of the first and the second blend, 135.8-136.2 l; natural honey, 24.8-25.2 l; propolis aromatic alcohol, 0.8-1.2 l, and rectified ethyl alcohol of the highest purification degree and purified drinking water, the balance, to provide the strength of blend 40 vol.%. Proposed invention allows decreasing the cost of ready product by 0.2 ruble per a bottle and enhancing organoleptic indices of product. The tasting score of liqueur is 9.63.

EFFECT: improved producing method.

2 cl, 3 ex

Description

The invention relates to the distillery industry. A known method of producing tincture of bitter, involving the preparation of water-alcohol infusion of the first and second discharge of red pepper and allspice, blending water-alcohol liquid from ethyl rectified higher purification alcohol and drinking water with water-alcohol infusion of red pepper and half the amount of water-alcohol infusion allspice, aging the blend for 10-20 minutes, adding the remaining amount of water-alcohol infusion of allspice, color and sugar syrup to the blend 65.8%, bookmark in b the removal of red pepper pods by pouring the blend into a bottle (RF patent 2150493, class C 12 G 3/06, 2000).

The disadvantage of this method is the complexity of the process.

A known method for the production of bitter tincture, involving the preparation of water-alcohol infusion of the first and second discharge of plant materials, including oregano, bison, ginger, coriander, cubeba, peppermint, allspice, red pepper and black pepper, dill, blending the infusion with sugar syrup , color, rectified ethyl alcohol "Extra" and drinking water, blending the blend, filtering it and bottling tincture (RF patent 2151176, CL 12 G 3/06, 1999).

The disadvantage of this method is the use of different types of aroma and taste of plant materials, which negatively affects the organoleptic characteristics of the finished product.

A known method of producing tincture of bitter, involving the preparation of infusions of the first and second drain of cinnamon, star anise, cube, cubeba, blending the infusion with sugar, citric acid, alcoholized viburnum juice and aqueous-alcoholic liquid from rectified ethyl alcohol and drinking water, mixing the blend, filtering and bottling tinctures (RF patent 2120980, CL 12 G 3/06, 1998).

The disadvantage of this method is the use of alcoholized juice of viburnum, which affects the cost of the finished product.

The closest method to the proposed one is a method of producing tincture of bitter, which involves the selection of pods of red pepper, pouring them with an aqueous-alcoholic solution with a strength of 45 vol.%, Holding for 24 hours, draining the liquid, re-filling them with an aqueous-alcoholic solution, separating the infusion of alcoholized pepper red from the pods, preparing an infusion of the first and second drained red pepper and allspice, splitting the allspice into two parts, adding red pepper to the blending tub, half the infusion allspice, rectified ethyl alcohol of the highest purification, part of drinking water, blend aging 10-20 minutes, introducing into the blend color, the rest of the extract of allspice, sugar syrup 65.8% and drinking water, blending the blend, filtering and bottling tinctures in bottles, adding to each of them two previously prepared pods of red pepper followed by corking of the bottles (RF patent 2150493, CL 12 G 3/06, 2000).

The disadvantage of this method is the low organoleptic characteristics of the finished product and its low stability.

The technical result of the proposed method is to increase the organoleptic characteristics and stability of the finished product.

The technical result is achieved by the fact that the method of producing tincture of bitter, involving the selection of pods of red pepper, pouring them with an aqueous-alcoholic solution, infusing, draining the infusion, re-filling the pods of pepper with an aqueous-alcoholic solution and infusing, separating the infused alcohol from the pods, preparing the first alcoholic infusion and a second discharge of red capsicum and vegetable raw materials, including pepper, introduction of alcoholized infusions of the first and second discharge of capsicum red into the blending vat vegetable ingredients, rectified ethyl alcohol of the highest purification, part of the corrected drinking water, sweetener, color and the remaining part of the water, color checking, blending, stirring, filtering and bottling tinctures in bottles, adding to each of them a pre-prepared red pepper pod followed by capping, provides red capsicum to be used in the preparation of alcoholized infusion in the amount of 5.8-6.2 kg per 1000 decalitres, to use as plant material kill and cinnamon, and as pepper - black pepper in the amount of 3.8-4.2, 0.3-0.7 and 3.8-4.2 kg per 1000, respectively, gave tinctures, pre-prepare aromatic propolis alcohol by pouring 0.7-0.9 kg of propolis with an aqueous-alcoholic liquid of 50% strength in a ratio of 1: 2.5 and distillation; use natural honey as a sweetener, which is diluted with softened water, thoroughly mixed, brought to a boil, filtered and heated cool, re-fill the pods of red pepper with a water-alcohol solution with a strength of 40% vol. and melt for 24 hours, aging the blend for 6-8 hours before filtering, and infusions to be added to the blending vat after making the first part of the water, after infusions add honey, 90% of the total amount of tint and propolis aromatic alcohol, and after checking color the remaining part of the color, while using the ingredients at the following content in kg per 1000 gave the finished product:

color 9.8-10.2

as well as in l:

alcohol infused pepper pods red first and second plum 95.8-96.2 alcoholized infusion of vegetable raw materials of the first and second discharge 135.8-136.2 natural honey 24.8-25.2 propolis aromatic alcohol 0.8-1.2 rectified ethyl alcohol highest purification and drinking water corrected rest   based on   blend fortress   40 vol.%

It is recommended to use color in the form of an aqueous solution with a ratio of color and water equal to 1: 1.

The proposed method for the production of bitter tincture "SOUL OF RUSSIA WITH PEPPER" is as follows.

Red pepper is preliminarily prepared for inclusion in containers, for which pods are selected with a length of not more than 3-7 cm and a diameter of not more than 0.7-1.7 cm. The pods must be benign, without signs of damage and deformation. The selected pods of pepper are poured with a water-alcohol solution of a strength of 45 vol.% So that the liquid covers them. After 24 hours, the infusion is drained and they are poured with a new portion of the solution with a strength of 40% and insisted for 24 hours, followed by separation of the infusion from the pods and combining the plums.

The alcoholic extract obtained after separation from the pods can be used in a blend in the production of bitter tinctures in the amount of 100 l per 1000 dal.

Using the well-known technology, an alcoholized extract of capsicum red pepper of the first and second discharge is obtained by pouring capsicum red pepper in an amount of 5.8-6.2 kg with an aqueous-alcoholic liquid with a strength of 45% in a ratio of 1:10, infusion for 10 days, draining the infusion, re-pouring pepper with an aqueous-alcoholic liquid with a strength of 40% in an amount equal to the number of drains, infusion for 10 days and re-draining the infusion, followed by combining the drains.

In a similar manner, an infusion of alcoholized vegetable raw materials is prepared from cubeba, cinnamon and black pepper, respectively, in the amount of 3.8-4.2, 0.3-0.7 and 3.8-4.2 kg per 1000 decaliters.

Propolis aromatic alcohol is preliminarily prepared by pouring 0.7-0.9 kg of propolis with an aqueous-alcoholic liquid of 50% strength in a ratio of 1: 2.5 and distillation.

Natural honey is pre-diluted with softened water, mixed thoroughly, brought to a boil, filtered hot and cooled.

Kohler is mixed with water in a ratio of 1: 1 and used in the form of an aqueous solution.

The calculated quantity of rectified ethyl alcohol of higher purity, part of the corrected drinking water (1/3), infusions, honey, 90% of the total color, propolis aromatic alcohol and the remaining part of water to bring the blend to the specified volume are successively introduced into the blending vat. The remaining amount of tinting is made after checking the color of the blend.

The blend is mixed periodically after making each ingredient 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 according to one of the indicators, it is corrected by introducing the required ingredients, followed by mixing and checking the strength.

The prepared blend is kept for 6-8 hours, then sent for filtering, for which they use a Progress type filter press, the average filtration rate is 45-65 dal / h · m ² .

Tincture is poured into bottles, while in each of them one pod is added to pre-prepared red pepper, followed by capping.

The consumption of pepper pods per 1000 gave for adding to bottles with a capacity of 0.5 l is 20,000 pcs., For bottles with a capacity of 0.7 l - 14286 pcs.

Use the ingredients at the following content in kg per 1000 gave the finished product:

color 9.8-10.2

as well as in l:

alcohol infused pepper pods red first and second plum 95.8-96.2 alcoholized infusion of vegetable raw materials of the first and second discharge 135.8-136.2 natural honey 24.8-25.2 propolis aromatic alcohol 0.8-1.2 rectified ethyl alcohol highest purification and corrected drinking water rest   based on   blend fortress   40 vol.%

Example 1

Red pepper is preliminarily prepared for inclusion in containers, for which pods are selected with a length of not more than 3 cm and a diameter of not more than 0.7 cm. The pods must be benign, without signs of damage and deformation. The selected pods of pepper are poured with a water-alcohol solution of a strength of 45 vol.% So that the liquid covers them. After 24 hours, the infusion is drained and they are poured with a new portion of the solution with a strength of 40%, insisted 24 hours, followed by separation of the infusion from the pods and combining the plums.

Using the well-known technology, an alcoholized extract of capsicum red pepper of the first and second discharge is obtained by pouring 5.8 kg of capsicum red pepper with an alcohol-alcohol liquid with a strength of 45% in a ratio of 1:10, infusion for 10 days, draining the infusion, and re-pouring water pepper -alcoholic liquid with a strength of 40% in an amount equal to the amount of discharge, infusion for 10 days and re-discharge of the infusion, followed by the combination of plums.

In a similar way, an infusion of alcoholized vegetable raw materials is prepared from cubeba, cinnamon and black pepper, respectively, in the amount of 3.8, 0.3 and 3.8 kg per 1000 decaliters.

Propolis aromatic alcohol is preliminarily prepared by pouring 0.7 kg of propolis with an aqueous-alcoholic liquid of 50% strength in a ratio of 1: 2.5 and distillation.

Natural honey is pre-diluted with softened water, mixed thoroughly, brought to a boil, filtered hot and cooled.

Kohler is mixed with water in a ratio of 1: 1 and used in the form of an aqueous solution.

The calculated quantity of rectified ethyl alcohol of higher purity, part of the corrected drinking water (1/3), infusions, honey, 90% of the total color, propolis aromatic alcohol and the remaining part of water to bring the blend to the specified volume are successively introduced into the blending vat. The remaining amount of tinting is made after checking the color of the blend.

The blend is mixed periodically after making each ingredient for 3 minutes, and after blending - for 15 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 ingredients, followed by mixing and checking the strength.

The prepared blend is kept for 6 hours, then sent for filtering, for which they use a Progress type filter press, the average filtration rate is 45 dal / h · m ² .

Tincture is poured into bottles, while in each of them one pod is added to pre-prepared red pepper, followed by capping.

Use the ingredients at the following content in kg per 1000 gave the finished product:

color 9.8

as well as in l:

alcohol infused pepper pods red first and second plum 95.8 alcoholized infusion of vegetable raw materials of the first and second discharge 135.8 natural honey 24.8 propolis aromatic alcohol 0.8 rectified ethyl alcohol highest purification and drinking water corrected rest   based on   blend fortress   40 vol.%

Example 2

Red pepper is preliminarily prepared for inclusion in containers, for which pods are selected with a length of not more than 5 cm and a diameter of not more than 1.0 cm. The pods must be benign, without signs of deterioration and deformation. The selected pods of pepper are poured with a water-alcohol solution of a strength of 45 vol.% So that the liquid covers them. After 24 hours, the infusion is drained and they are poured with a new portion of the solution with a strength of 40% and insisted for 24 hours, followed by separation of the infusion from the pods and combining the plums.

Using the well-known technology, an alcoholized extract of capsicum red pepper of the first and second discharge is obtained by pouring 6.0 kg of capsicum red pepper with an aqueous-alcoholic liquid with a strength of 45% in a ratio of 1:10, infusion for 10 days, draining the infusion, and re-pouring water-pepper -alcoholic liquid with a strength of 40% in an amount equal to the amount of discharge, infusion for 10 days and re-discharge of the infusion, followed by the combination of plums.

Similarly, an infusion of alcoholized vegetable raw materials is prepared from cubeba, cinnamon and black pepper, respectively, in the amount of 4.0, 0.5 and 4.0 kg per 1000 decaliters.

Propolis aromatic alcohol is preliminarily prepared by pouring 0.8 kg of propolis with an aqueous-alcoholic liquid of 50% strength in a ratio of 1: 2.5 and distillation.

Natural honey is pre-diluted with softened water, mixed thoroughly, brought to a boil, filtered hot and cooled.

Kohler is mixed with water in a ratio of 1: 1 and used in the form of an aqueous solution.

The calculated amount of rectified ethyl alcohol of higher purity, part of the corrected drinking water (1/3), infusions, honey, 90% of the total color, propolis aromatic alcohol and the rest of the water to bring the blend to the specified volume are successively introduced into the blending vat. The remaining amount of tinting is made after checking the color of the blend.

The blend is mixed periodically after making each ingredient for 4 minutes, and after blending - for 20 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 ingredients, followed by mixing and checking the strength.

The prepared blend is kept for 7 hours, then sent for filtration, for which a Progress type filter press is used, the average filtration rate is 55 dal / h · m ² .

Tincture is poured into bottles, while in each of them one pod is added to pre-prepared red pepper, followed by capping.

The consumption of pepper pods per 1000 dal for adding to bottles with a capacity of 0.5 l is 20,000 pcs.

The ingredients included in the tincture are used at the following contents per 1000 decaliters of the finished product:

color 10.0

as well as in l:

alcohol infused pepper pods red first and second plum 96.0 alcoholized infusion of vegetable raw materials of the first and second discharge 136.0 natural honey 25.0 propolis aromatic alcohol 1,0 rectified ethyl alcohol highest purification and drinking water corrected rest   based on   blend fortress   40 vol.%

Example 3

Red pepper is preliminarily prepared for inclusion in containers, for which pods are selected with a length of not more than 7 cm and a diameter of not more than 1.7 cm. The pods must be sound, without signs of deterioration and deformation. The selected pods of pepper are poured with a water-alcohol solution of a strength of 45 vol.% So that the liquid covers them. After 24 hours, the infusion is drained and they are poured with a new portion of the solution with a strength of 40% and insisted for 24 hours, followed by separation of the infusion from the pods and combining the plums.

Using the well-known technology, an alcoholized extract of capsicum red pepper of the first and second discharge is obtained by pouring 6.2 kg of capsicum red pepper in an alcohol-water liquid with a strength of 45% in a ratio of 1:10, infusion for 10 days, draining the infusion, and re-pouring water pepper -alcoholic liquid with a strength of 40% in an amount equal to the amount of discharge, infusion for 10 days and re-discharge of the infusion, followed by the combination of plums.

In a similar way, an infusion of alcoholized plant material is prepared from cubeba, cinnamon and black pepper, respectively, in the amount of 4.2, 0.7 and 4.2 kg per 1000 dal of tincture.

Propolis aromatic alcohol is preliminarily prepared by pouring 0.9 kg of propolis with an aqueous-alcoholic liquid of 50% strength in a ratio of 1: 2.5 and distillation.

Natural honey is pre-diluted with softened water, mixed thoroughly, brought to a boil, filtered hot and cooled.

Kohler is mixed with water in a ratio of 1: 1 and used in the form of an aqueous solution.

The calculated quantity of rectified ethyl alcohol of higher purity, part of the corrected drinking water (1/3), infusions, honey, 90% of the total color, propolis aromatic alcohol and the remaining part of water to bring the blend to the specified volume are successively introduced into the blending vat. The remaining amount of tinting is made after checking the color of the blend.

The blend is mixed periodically after making each ingredient for 5 minutes, and after blending - for 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 ingredients, followed by mixing and checking the strength.

The prepared blend is kept for 8 hours, then sent for filtering, for which they use a Progress type filter press, the average filtration rate is 65 dal / h · m ² .

Tincture is poured into bottles, while in each of them one pod is added to pre-prepared red pepper, followed by capping.

The consumption of pepper pods per 1000 gave for entering into bottles with a capacity of 0.7 l - 14286 pcs.

The ingredients included in the tincture are used at the following contents per 1000 decaliters of the finished product:

color 10.2

as well as in l:

alcohol infused pepper pods red first and second plum 96.2 alcoholized infusion of vegetable raw materials of the first and second discharge 136.2 natural honey 25,2 propolis aromatic alcohol 1,2 rectified ethyl alcohol highest purification and corrected drinking water rest   based on   blend fortress   40 vol.%

Physico-chemical characteristics of tincture:

blend strength 40.0% vol .;

mass concentration of extractive substances 0.3 g / 100 cm ³ ;

FEC color: at λ = 440 nm, S = 10 mm; D = 0.100 ÷ 0.200.

Organoleptic indicators:

color - golden brown

taste - burning

aftertaste - subtle tone of cardamom

aroma - spicy, harmonious

Tasting score - 9.63.

The present invention allows to reduce the cost of the finished product by 0.2 rubles per bottle, to increase organoleptic characteristics.

Claims (2)

1. A method of producing tincture of bitter, which includes the selection of pods of red pepper, pouring them with an aqueous-alcoholic solution, infusion, draining the infusion, re-filling the pods of pepper with an aqueous-alcoholic solution and infusion, separating the infused alcohol from the pods, preparing the infused alcoholic of the first and second plums from red capsicum and plant materials, including pepper, adding to the blending vodka infusions of alcoholized first and second plums, capsicum red and plant ingredients, ethyl alcohol of rectified higher purification, part of the corrected drinking water, sweetener, color and the rest of the water, color checking, blending, stirring, filtering and bottling tinctures in bottles, adding to each of them a pre-prepared red pepper pod with subsequent capping, characterized in that red capsicum is used in the preparation of alcoholic infusion in the amount of 5.8-6.2 kg per 1000 decaliters, cubeba and cinnamon are used as plant materials, and pepper is used as pepper black respectively in the amount of 3.8-4.2, 0.3-0.7 and 3.8-4.2 kg per 1000 gave tinctures, pre-prepared aromatic alcohol of propolis by pouring 0.7-0.9 kg of propolis water -alcoholic liquid with a strength of 50% in a ratio of 1: 2.5 and distillation, natural honey is used as a sweetener, which is diluted with softened water, thoroughly mixed, brought to a boil, filtered hot and cooled, the red pepper pods are refilled with water alcohol solution with a strength of 40 vol.% and insist for 24 hours, the exposure of the blend is carried out It is held for 6-8 hours before it is filtered, and infusions are added to the blending vat after making the first part of water, after infusions honey, 90% of the total color and propolis aromatic alcohol are added, and after checking the color, the rest of the color is added, while the ingredients included in the tincture are used with the following content, kg per 1000 gave the finished product: Color 9.8-10.2 and also, l: Infusion of alcoholized pods of pepper red first and second plums 95.8-96.2 Alcohol infused vegetable raw materials of the first and second plums 135.8-136.2 Natural honey 24.8-25.2 Aromatic propolis alcohol 0.8-1.2 Rectified ethyl alcohol highest purification and drinking water corrected The rest is based on   blend strength 40 vol.% 2. The method according to claim 1, characterized in that the color is used in the form of an aqueous solution with a ratio of color and water equal to 1: 1.