RU2547937C1 - "klyukvennaya po-nashemu" sweet liquor - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: sweet liquor contains initial ingredients represented by the following components, per 1000 dal of the ready product: cranberry mors of the 1^st and 2^nd draining - 3980-4020 l, black currant mors of 1^st and 2^nd draining - 160-170 l, fortified infusion of bitter orange peel of the 1^st and 2^nd draining - 38-42 l, 65.8%-sugar syrup - 1915-1925 l, citric acid in an amount ensuring weight concentration of acids in the ready product equal to 0.3 g/100 cm³, water-alcohol liquid - balance till the blend proof is 22 vol %.

EFFECT: manufacture process simplification and sweet liquors range expansion imparts cranberry taste with lemon-and-spicy savour and aroma of bitter orange peel to the liquor.

2 tbl, 3 ex

Description

The invention relates to the distillery industry.

Known sweet tincture containing cranberry alcohol juice, blueberry fruit juice, water-alcohol infusion of lemon, lemon essential oil, sugar syrup 65.8%, glucose syrup Glyusideks, citric acid and water-alcohol liquid [RU 2212441 C1, 20.09 .2003].

A disadvantage of the known tincture is that it does not contain components of vegetable spicy-aromatic raw materials, which reduces its organoleptic characteristics.

Known sweet tincture, containing fruit drinks cranberry, blueberry, lingonberry alcoholized I and II plums; cognac, alcohol infused plant material from tricolor violet grass, flowers and leaves of sage officinalis, leaves and tops of flowering stems of sweet clover, leaves and tops of stems of wormwood I plum, sugar syrup and aqueous-alcoholic liquid [RU 2293114 C1, 02/10/2007] .

The disadvantage of this tincture is its multicomponent nature, which complicates its production and increases the cost of the finished product.

Closest to the proposed invention is a sweet tincture containing cranberry juice I and II plums, 65.8% sugar syrup, citric acid, if necessary red food coloring, rectified ethyl alcohol of the highest purification and corrected water [Recipes for alcoholic beverages and vodka. - M .: Light and food industry, 1981, p.120].

The disadvantage of the prototype is its insufficiently original and mild cranberry flavor and aroma.

The technical result of the proposed sweet tincture is to expand the range of tinctures and give the finished product an exquisite lemon-spicy flavor and aroma of orange peel, which further emphasizes and ennobles the natural cranberry flavor; as well as simplifying the process of its production.

The technical result is achieved by the fact that in the well-known sweet tincture containing cranberry juice of I and II plums, 65.8% sugar syrup, citric acid, rectified ethyl alcohol and corrected water, blackcurrant juice of I and II plums are additionally introduced according to the invention and alcoholized infusion of orange peel I and II plums in the following ratios of the starting ingredients, l per 1000 gave the finished product:

cranberry juice I and II plums - 3980-4020;

blackcurrant fruit juice of I and II plums - 160-170;

alcoholized infusion of orange peel of I and II plums - 38-42;

65.8% sugar syrup - 1915-1925;

citric acid - in an amount that provides a mass concentration of acids in the finished product up to 0.3 g / 100 cm ³ _;

water-alcohol liquid - the rest, to a blend strength of 22% vol.

Prepare a tincture sweet "Cranberry in our way" as follows.

Cranberry and blackcurrant fruit drinks, orange peel infusion, part of the corrected water (1/3), then rectified ethyl alcohol, corrected water (1/3), 65.8% sugar syrup, citric acid dissolved in water in a ratio of 1: 5, 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 3-5 minutes, and after blending - for 15-20 minutes. Ready blend before filtering is kept for 3-4 hours.

To obtain 1000 gave the finished product, use the following ratio of starting ingredients:

cranberry juice I and II plums - 3980-4020;

blackcurrant fruit juice of I and II plums - 160-170;

alcoholized infusion of orange peel of I and II plums - 38-42;

65.8% sugar syrup - 1915-1925;

citric acid - in an amount providing a mass concentration of acids in the finished product up to 0.3 g / 100 cm;

water-alcohol liquid - the rest, to a blend strength of 22% vol.

Examples 1-3. Preparation of tinctures sweet "Cranberry in our way" are as described above. Table 1 shows the ratio of raw materials for the preparation of fruit drinks and infusion, in table 2 - the ratio of the starting ingredients in the finished tincture by examples.

In all examples, tincture has: strength 22% vol; the mass concentration of the total extract is 18.12 g / cm ³ ; the mass concentration of sugar is 16.0 g / 100 cm ³ .

The result is a tincture with an even more characteristic cranberry flavor and with an exquisite lemon-spicy shade of orange peel, emphasizing the natural cranberry flavor. As studies have shown, when going beyond the range of ratios of the indicated ingredients, organoleptic indicators decrease. The most successfully declared tincture can be used in the distillery industry to expand the range of cranberry tinctures, giving them a noble taste and aroma.

Table 1 name of raw materials unit of measurement Examples one 2 3 Cranberry (berry) kg 1745.7 1754.5 1763.3 Blackcurrant (berry) kg 76.9 79.3 81.7 Orange peel kg 2.2 2,3 2,4

table 2 Name of ingredient unit of measurement Examples one 2 3 Cranberry juice I and II plums l 3980 4000 4020 Blackcurrant fruit drink I and II plums l 160 165 170 Spirits infused orange peel I and II plums l 38 40 42 65.8% sugar syrup l 1915 1920 1925 Citric acid - in an amount that provides a mass concentration of acids in the finished product up to 0.3 g / 100 cm ³ ; water-alcohol liquid - the rest, to a blend strength of 22% vol.

Claims (1)

Sweet tincture, including cranberry juice of I and II plums, blackcurrant juice of I and II plums, alcohol infused orange peel of I and II plums, sugar syrup, citric acid in the following ratio of starting ingredients, l per 1000 gave the finished product:
cranberry juice I and II plums - 3980-4020;
blackcurrant fruit juice of I and II plums - 160-170;
alcoholized infusion of orange peel of I and II plums - 38-42;
65.8% sugar syrup - 1915-1925;
citric acid - in an amount that provides a mass concentration of acids in the finished product up to 0.3 g / 100 cm ³ ;
water-alcohol liquid - the rest, to a blend strength of 22% vol.