RU2298029C2 - Sweet liqueur "ljubava brusnichnaya" - Google Patents

Abstract

FIELD: liqueur and vodka industry.

SUBSTANCE: invention proposes sweet liqueur comprising cowberry alcoholized fruit juice of the I-st and II-d discharges, bilberry alcoholized fruit juice of the I-st and II-d discharges, citric acid, sugar syrup of the concentration 65.8%, cognac, alcoholized infusion of vegetable raw of the I-st and II-d discharges from cowberry leaves, cranberry leaves with flower-bearing spurs, peppermint leaves, bilberry leaves an aqueous-alcoholic liquid taken in the following ratio of components, l per 1000 dal of ready product: cowberry alcoholized fruit juice of the I-st and II-d discharges, 3750-3850; bilberry alcoholized fruit juice of the I-st and II-d discharges, 49-51; alcoholized infusion of vegetable raw of the I-st and II-d discharges, 49.5-50.5; cognac, 95-105; sugar syrup of the concentration 65.8%, 1750-1800; citric acid, up to the concentration 0.33-0.37 g/100 cm³, and aqueous-alcoholic liquid, the balance, to provide the blend strength 20 vol.%. Invention provides enhancing organoleptic indices of liqueur based on conferring novel organoleptic properties to the end product - complex aroma and taste related with aroma and taste of red grape wine and expanding assortment of sweet liqueurs.

EFFECT: improved and valuable properties of liqueur.

3 ex

Description

The invention relates to the food industry and can be used in the production of sweet tinctures.

Known sweet tincture "Lingonberry", described in the book "Recipes for alcoholic beverages and vodka", Moscow, "Light and food industry", 1981, p.116. To prepare the tincture, use cranberry alcohol juice, blueberry juice, port, cognac, sugar syrup, citric acid, rectified alcohol of "highest purification", water.

A disadvantage of the known tincture is the complexity of its technology, because for the preparation of lingonberry alcohol juice, additional equipment is necessary, in particular a press for squeezing, a mixer container for alcoholized juice, a special container for sedimenting alcoholized juice.

In addition, the well-known tincture has insufficiently high organoleptic characteristics due to the small amount of ingredients. In the production of tincture, a part of the cranberry aromatic substances is lost at various stages of the technological process, which reduces the quality of the tincture.

Known sweet tincture containing cranberry juice I and II plums, blueberry juice I and II plums, lingonberry juice I and II plums, vanillin, cognac, sugar syrup, citric acid and water-alcohol liquid (RF patent 2137828, class C12G 3 / 06, 1993). This famous tincture contains about 30% sugar syrup at a concentration of 65.8%.

A disadvantage of the known tincture is its specific organoleptic properties, due to the high sugar content in combination with the smell of vanillin, which gives it a sickly sweet taste.

This famous tincture was chosen by us as the closest analogue of the invention.

The technical result of the proposed tincture is to increase its organoleptic characteristics by giving the product new organoleptic properties - reducing its sweetness, as well as complex aroma and taste similar to the aroma and taste of red grape wine, expanding the range of sweet tinctures. The amount of sugar selected by us, combined with the taste properties of the ingredients, provided the tincture with an aroma and taste similar to the aroma and taste of red grape wine.

The technical result is achieved by the fact that the well-known tincture is sweet, containing lingonberry and blueberry fruit drinks alcoholized I and II plums, citric acid, 65.8% sugar syrup, cognac and water-alcohol liquid, additionally contains an alcohol tincture of plant materials I and II plums from lingonberry leaves, leaves with flower-bearing branches of cranberries, peppermint leaves, blueberry leaves, with the following contents of ingredients, l per 1000 gave the finished product:

Lingonberry fruit drink spirits I and II 3750-3850 Blueberry fruit drinks I and II plums 49-51 Alcohol infused vegetable raw materials I and II plums from lingonberry leaves, leaves with flowering branches of cranberries, peppermint leaves blueberry leaf 49.5-50.5 Cognac 95-105 65.8% sugar syrup 1750-1800 Lemon acid up to 0.33-0.37 g / 100 cm ³ Water-alcohol liquid the rest is up to the fortress 20% blend

Physico-chemical characteristics of tincture

Fortress,% 20,0 Mass concentration total extract, g / 100 cm ³ 16.8 Mass concentration, sugar g / cm ³ 16,0 Mass concentration of acids in terms of lemon, g / 100 cm ³ about 0.35

Organoleptic

Color red Taste complex similar to the taste of red grape wine Scent complex similar to the aroma of red grape wine

The following raw materials are used to prepare the Lubava lingonberry sweet tincture: cognac with a strength of up to 40-42%, rectified ethyl alcohol, natural corrected drinking water, fresh lingonberry, dried blueberries, lingonberry leaves, leaves with flowering cranberry branches, peppermint leaves , blueberry leaves, citric acid, sugar.

The tincture is prepared from rectified ethyl alcohol Lux, alcoholized cranberries and blueberries, alcoholized tinctures of plant materials (from leaves of cranberries, cranberries, peppermint, blueberries), cognac, citric acid, sugar and corrected water.

To prepare the tincture of sweet "Lingonberry lingonberry" is used:

- rectified ethyl alcohol "Lux" according to GOST R 51652-2000,

- natural corrected drinking water is prepared according to GOST R 51232-98 and SanPiN 2.1.4.1074-01 with a hardness of up to 1 mol / m ³ for natural water and up to 0.36 mol / m ³ for corrected water,

- dried blueberries prepared in accordance with GOST 3322-69,

- fresh lingonberry according to GOST 20450-75,

- cognac No. according to GOST R 51618-2000, which has passed state registration in the Ministry of Agriculture of Russia,

- lingonberries (leaves) according to the State Pharmacopoeia X1 st.27 or according to FS 42-1700-81 cranberries (leaves with flower-bearing branches) according to GOST 21769-84,

- blueberries (leaves) according to FS 42-1609-86,

- peppermint (leaves) according to GOST 23768-94,

- granulated sugar in accordance with GOST 21-94,

- food citric acid according to GOST 908-79.

In the production of tinctures sweet "Lyubava Lingonberry" use auxiliary materials permitted by the institutions of the Federal Service for Supervision of Consumer Rights Protection and Human Welfare for use in the distillery industry.

The technological scheme of tincture preparation includes alcohol intake, water preparation, preparation of alcoholized cranberries and blueberries, alcoholized tinctures of vegetable raw materials, sugar syrup, blending and adjustment, filtering blending and packaging of the finished product.

For the production of 1000 gave tinctures of sweet "LOVE CRANBERRY" use raw materials in accordance with the following.

1. Alcoholic lingonberry fruit juice is prepared in accordance with table 3 of Appendix IV of Collection P 10-12399-99 "Recipes for alcoholic beverages and vodka".

The strength of lingonberry alcoholized fruit drinks is 25-26%. The mass concentration of the total extract is 4.0 g / cm ³ , the mass concentration of sugar is 2.0 g / 100 cm ³ , the mass concentration of acids in terms of citric is about 0.5 g / 100 cm ³ .

2. Blueberry alcoholized fruit drinks are prepared in accordance with table 3 of Appendix IV of Collection P 10-12399-99 "Recipes for alcoholic beverages and vodka."

The strength of blueberry alcoholized fruit drinks is 45-46%. The mass concentration of its total extract is 11.4 g / cm ³ , the mass concentration of sugar is about 6.8 g / 100 cm ³ , the mass concentration of acids in terms of citric is about 0.8 g / 100 cm ³ .

4. Preparation of alcoholized infusion of plant materials

To prepare this infusion, take cowberry leaves, leaves with flower-bearing branches of cranberries, peppermint leaves, and blueberry leaves in the following amounts:

lingonberry leaves 0.5 kg

leaves with flowering branches of cranberries 0.5 kg

peppermint leaves, 0.5 kg

blueberry leaves, 0.3 kg

then they are poured twice with a water-alcohol solution: 1 bay is carried out with 36 l of a water-alcohol solution with a strength of 50% and insisted for 5 days. From this amount, 25 l of infusion 1 plum with a strength of 48% is obtained. After which the raw materials are re-filled with 25 l of water-alcohol liquid with a strength of 42% and insisted for 5 days. Infusion 2 plums is 25 l with a strength of 42%. The total amount of infusion is 50 l with a strength of 45-46%.

Tincture is prepared as follows

Enamelled or stainless steel blended tub equipped with a mechanical stirrer, first make lingonberry and blueberry alcoholized fruit drinks, alcoholized infusion of plant materials, brandy, part of the water, then alcohol, water, sugar syrup with a concentration of 65.8%, citric acid, dissolved in corrected water, and water for the final adjustment of the blend to a predetermined volume.

Mixing 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 any of the indicators, it is corrected by introducing the required components.

After re-mixing, the blend is again analyzed.

Ready blend of tinctures sweet before filtering is kept in a blend tub for 3-4 hours.

Then filter the blend of the tincture of sweet “LIWBARBERRY” tincture on a filter press using filter paper of the KTF-1 P or T brand in accordance with GOST 12290-89, other brands of filter paper and filter materials permitted Rospotrebnadzor institutions for use in the distillery industry.

The average filtration rate of sweet tincture is 35-45 dal / h.

Example 1

According to the above technology, a blend is prepared, the ingredients of which were taken in the following quantities, l per 1000 gave the finished product:

Lingonberry fruit drink spirits I and II 3850 Blueberry fruit drinks I and II plums 51 Alcohol infused vegetable raw materials I and II plums from lingonberry leaves, leaves with flowering branches of cranberries, peppermint leaves blueberry leaf 49.5 Cognac 95 65.8% sugar syrup 1750 Lemon acid up to 0.33 g / 100 cm ³ Water-alcohol liquid the rest is up to the fortress 20% blend

Organoleptic indicators: color - red, aroma and taste - complex, similar to the aroma and taste of red grape wine.

Example 2

According to the above technology, a blend is prepared, the ingredients of which were taken in the following quantities, l per 1000 gave the finished product:

Lingonberry fruit drink spirits I and II 3800 Blueberry fruit drinks I and II plums fifty Alcohol infused vegetable Raw materials I and II plums from lingonberry leaves, leaves with flowering branches of cranberries, peppermint leaves blueberry leaf fifty Cognac one hundred 65.8% sugar syrup 1770 Lemon acid up to 0.35 g / 100 cm ³ Water-alcohol liquid the rest is up to the fortress 20% blend

Organoleptic indicators: color - red, aroma and taste - complex, similar to the aroma and taste of red grape wine.

Example 3

According to the above technology, a blend is prepared, the ingredients of which were taken in the following quantities, l per 1000 gave the finished product:

Lingonberry fruit drink spirits I and II 3750 Blueberry fruit drinks fifty I and II sinks 49 Alcohol infused vegetable raw materials I and II plums from lingonberry leaves, leaves with flowering branches of cranberries, peppermint leaves blueberry leaf 50,5 Cognac 105 65.8% sugar syrup 1800 Lemon acid Up to 0.37 g / 100 cm ³ Water-alcohol liquid the rest is up to the fortress 20% blend

Organoleptic indicators: color - red, aroma and taste - complex, similar to the aroma and taste of red grape wine.

Claims (1)

Sweet tincture containing lingonberry and blueberry fruit drinks alcoholized I and II plums, citric acid, 65.8% sugar syrup, cognac and water-alcohol liquid, characterized in that the tincture additionally contains an alcohol tincture of plant material I and II plums from leaves lingonberries, leaves with flower-bearing branches of cranberries, peppermint leaves, blueberry leaves with the following contents of ingredients, l per 1000 gave the finished product: Lingonberry fruit drink alcoholized I and II plums 3750-3850 Blueberry fruit drinks I and II plums 49-51 Alcohol infused vegetable raw materials I and II plums from lingonberry leaves, leaves with flowering branches of cranberries, peppermint leaves blueberry leaf 49.5-50.5 Cognac 95-105 65.8% sugar syrup 1750-1800 Lemon acid up to 0.33-0.37 g / 100 cm ³ Water-alcohol liquid The rest is up to 20% vol.