RU2595371C1 - Alcoholic beverage - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: to produce 1000 Dal of an alcoholic beverage, following ingredients are used, l: infusion of elder blossom clusters on dry grape wine - 600-700, infusion of dried cherries on dry grape wine - 200-300, infusion of bird cherry flowers on dry grape wine - 50-70, infusion of bird cherry leaves on dry grape wine - 60-80, cherry mors - 70-100, bay cherry decoction - 10-20, water and alcohol first drainage infusion of licorice - 10-15, water and alcohol first drainage infusion of cherry fruit stalks - 20-30, water and alcohol liquid - balance to alcohol content of 12-50 vol%.

EFFECT: invention improves organoleptic properties of ready product, imparting a muscat taste and smell, aftertaste slightly resembling locust bean syrup.

1 cl, 3 ex

Description

The invention relates to the alcoholic beverage industry. A well-known alcoholic beverage is obtained from alcoholized juice, fruit juice of chokeberry and apricot, apple alcohol juice, an infusion of ingredients for balsam, sugar, citric acid and water-alcohol liquid (Recipes for alcoholic beverages and vodka. M .: Light and food industry, 1981, p. 161-162).

A disadvantage of the known drink is that it does not have sufficiently high organoleptic characteristics.

Closest to the proposed invention is an alcoholic beverage obtained from fruit juice of chokeberry, infusion of cinnamon, vanillin, tint and water-alcohol liquid (RF patent 2003669, 2003). A disadvantage of the known drink is its low organoleptic characteristics.

The technical result of the invention is to increase the organoleptic characteristics of the drink, giving it a nutmeg taste and smell, aftertaste, slightly resembling carob syrup. This result is achieved by the fact that the alcoholic beverage is obtained from the infusion of black elderberry inflorescences, dried cherries, flowers and leaves of bird cherry on dry grape wine, cherry juice, water-alcohol infusion of the first plum of licorice and cherry stalks, decoction of laurel cherry and water-alcohol liquid in the next the content of ingredients in l per 1000 gave the finished product:

Infusion of black elderberry inflorescences on dry grape wine 600-700 Dried cherry infusion on dry grape wine 200-300 Infusion of flowers of bird cherry on dry grape wine 50-70 Infusion of bird cherry leaves on dry grape wine 60-80 Cherry juice 70-100 Decoction of laurel cherries 10-20 Water-alcohol infusion first licorice drain 10-15 Water-alcohol infusion first discharge cherry stalks 20-30 Water-alcohol liquid the rest is up to 12-50 vol. %

An alcoholic beverage is obtained by blending pre-cooked cherry fruit drinks, water-alcohol infusions of the first plum of plant ingredients (Recipes for alcoholic beverages and vodka. M.: Light and food industry, 1981, tables), infusion of black elderberry, dried cherry blossoms, flowers and leaves of bird cherry on dry grape wine, a decoction of laurel cherries and water-alcohol liquid to the necessary conditions for strength. Infusions are prepared by a separate bay of inflorescences, flowers and leaves, dried cherries with dry grape wine in a ratio of 1:10, fermenting them at room temperature for 10-12 days with daily stirring and draining the infusion, followed by filtration. The broth is prepared by pouring laurel bay water in a ratio of 1: 2, boiling the mixture for 30-60 minutes, cooling it and filtering. The blend is mixed, filtered and aged for 2-3 weeks for assimilation. To obtain 1000 gave an alcoholic drink, use the following ingredients in l:

Infusion of black elderberry inflorescences on dry grape wine 600-700 Dried cherry infusion on dry grape wine 200-300 Infusion of flowers of bird cherry on dry grape wine 50-70 Infusion of bird cherry leaves on dry grape wine 60-80 Cherry juice 70-100 Decoction of laurel cherries 10-20 Water-alcohol infusion first licorice drain 10-15 Water-alcohol infusion of the first plum cherry stalks 20-30 Water-alcohol liquid the rest is up to the fortress 12-50 about. %

Example 1

To get 1000 gave an alcoholic drink with a strength of 50% vol.

use the following ingredients in l:

Infusion of black elderberry inflorescences on dry grape wine 600 Dried cherry infusion on dry grape wine 200 Infusion of flowers of bird cherry on dry grape wine fifty Infusion of bird cherry leaves on dry grape wine 60 Cherry juice 70 Decoction of laurel cherries 10 Water-alcohol infusion first licorice drain 10 Water-alcohol infusion of the first plum cherry stalks twenty Water-alcohol liquid rest

Example 2

To get 1000 gave an alcoholic drink with a strength of 40% vol. use the following ingredients in l:

Infusion of black elderberry inflorescences on dry grape wine 650 Dried cherry infusion on dry grape wine 250 Infusion of flowers of bird cherry on dry grape wine 60 Infusion of bird cherry leaves on dry grape wine 70 Cherry juice 80 Decoction of laurel cherries fifteen Water-alcohol infusion of the first licorice plum 12 Water-alcohol infusion of the first plum cherry stalks 25 Water-alcohol liquid rest

Example 3

To get 1000 gave an alcoholic drink with a strength of 12% vol. use the following ingredients in l:

Infusion of black elderberry inflorescences on dry grape wine 700 Dried cherry infusion on dry grape wine 300 Infusion of flowers of bird cherry on dry grape wine 70 Infusion of bird cherry leaves on dry grape wine 80 Cherry juice one hundred Decoction of laurel cherries twenty Water-alcohol infusion first licorice drain fifteen Water-alcohol infusion of the first plum cherry stalks thirty Water-alcohol liquid rest

The invention improves the organoleptic characteristics of the finished product, giving it a nutmeg taste and smell, aftertaste, slightly resembling carob syrup.

Claims (1)

An alcoholic drink, characterized in that it is obtained from the infusion of black elderberry inflorescences, dried cherries and cherry blossoms and leaves on dry grape wine, cherry fruit juice, water-alcohol infusion of the first drain of licorice and cherry stems, laurel cherries decoction and water-alcohol liquid in the next the content of ingredients in l per 1000 gave the finished product:
infusion of black elderberry inflorescences on dry grape wine 600-700 dried cherry infusion on dry grape wine 200-300 cherry blossom infusion on dry grape wine 50-70 bird cherry leaf infusion on dry grape wine 60-80 cherry fruit drink 70-100 decoction of laurel cherries 10-20 water-alcohol infusion of the first plum licorice 10-15 water-alcohol infusion of the first plum cherry stalks 20-30 water-alcohol liquid the rest is up to 12-50 vol. %