SU1209714A1 - Composition for ingredients for "desna" cocktail - Google Patents

Abstract

A cocktail ingredient composition containing cherry alcoholic juice, small alcoholic juice, lemon oil, citric acid, sugar and an aqueous-alcoholic liquid, which in order to improve the organoleptic properties of the finished product, it also contains rum, horse to , vermouth pink, blueberry mors, cephalophore, lemon wormwood essential oil, vanilla, red food coloring with the following ratio of ingredients, kg / 1000 gave a cocktail: Cherry is fresh Raspberry is fresh Blueberry dried Cephalophora Lemon mas Lo Vanillin Essential Oil. lemon wormwood Sugar Citric acid Red food dye as well as, l / 1000 dal: Vermouth Pink Horse to Rum Hydro-alcoholic liquid The rest 504.0-508.0 128.0-132.0 12.5-13.5 2,3- 2.5 1.15-1.25 1.6-1, 8 0.0085-0.0095 1925.0-1935.0 69.0-70.8 0.29-0.31 499.0-501 , 0 24.5-25.5 698.0-702.0 I tsD “Ch.

Description

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FIELD OF THE INVENTION The invention relates to the beverage industry and concerns the composition of cocktail ingredients.

The aim of the invention is to increase the organoleptic properties of the finished product.

Cocktail Desna prepared as follows,

Alcoholic infusion (cephalophore and 2nd plum is obtained by double infusion for 6 days 2.3 2.5 kg of cephalophore in an aqueous-alcoholic liquid — 52% strength for the 1st bay in the ratio of ingredient: aqueous-alcoholic liquid 1:15 and Fortress 40% for the 2nd Bay.

From 504.0-508.0 kg of fresh cherry and from 128.0-132.0 kg of raspberry fresh, natural juices are obtained, which are alcoholized to an alcohol content in a mixture of 25%. You get 479,0-481,0 l of cherry and 118,0-121,4 l of raspberry alcoholized juice "

Blueberry mors of the 1st and 2nd plums are produced by twisting 14 days of suplean bilberry twice a day in an amount of 12.5–13.5 kg in a water-alcohol liquid with a strength of 50% for 1 bay in the ratio of ingredient: water-alcohol a mixture of 1: 2.5 ,, the strength of the water-alcohol mixture for the 2nd Bay 45%.

Aromatic alcohol of lemon oil. get distilled lemon oil in the amount of 1.15-1.25 kg with a water-alcohol liquid with a strength of 50% in the ratio of 1: 250,

Essential oil of wormwood lemon (0.0085-0.0095 kg) and vanillin (1.6-1.8 kg) set in a blend in the form of solutions in alcohol in the ratio of 1:10.

Water-alcoholic infusion of cephalophores in the amount of 48.0-52.0 l is set in the blending capacity; cherry alcohol is marketable juice of 479.0- 483.0 l; raspberry alcoholized juice of 118.0-121.0 l; mors dried blueberry 48 , 4-52.0 l, aromatic alcohol of lemon oil 172.5- 187.5 l, periodically mixing rum 698.0-702.0 l, horse to 24.5-25.5 l, vermouth pink 499, 0-501.0 liters, essential, oil of wormwood in the form of an alcohol solution 0.085-0.095 l. alcohol and most of the softened water based on the strength of the blend is 38%, sugar 1925.0-1935.0 kg in the form of sugar syrup with a concentration of 73.2%, vanillin in the form of an alcohol solution 16.0-18.0 l.

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citric acid 69.0-70.8 kg, red food coloring 0.29-0.31 kg and

the rest of the water is used to bring the blend to 1000 dal, after which the blend

with thoroughly mixed for

50-60} -gan and keep it for 48 hours. After this time, the blend is filtered and sent for bottling.

O Example 1. A sorted, crushed air-dry defalo- handicap in the amount of 2.3 kg is filled with 34.5 l of an aqueous-alcoholic strength of 52%, insisting 6 days with a daily dispatch of 15 cm. The infusion of the 1st plum is obtained in the amount of 24.0 l, and the remaining raw material is poured 24.0 l of an aqueous alcoholic liquid with a strength of 40% and is drawn for 6 days. Infusion of the 2nd plum receive in the amount of 24.0 liters. Infusions of the 1st and 2nd plums are mixed.

Alcoholized juices — cherry in the amount of 479.0 li malinovy in the amount of 118.0 l are obtained by spraying natural juices from 504.0 kg, fresh cherry and 128.0 kg fresh raspberries to a 25% alcohol content

Dried blueberries in the amount of 12.5 kg poured 31.3 liters of aqueous-alcoholic liquid with a strength of 50% and set for 14 days. Mors of the 1st plum are obtained in the amount of 22.0 l, and the remaining raw material is poured on 22.0 l of aqueous-alcoholic liquid with a strength of% and set for 14 days. Mors of the 2nd merge in the amount of 26.4 l are supplied. Morses 1st and plums mixed.

Lemon oil in the amount of 1.15 kg and 287.5 liters of a 50% aqueous-alcoholic liquid is loaded into the cube of the distillation apparatus, and as a result of distillation 172.5 liters of aromatic alcohol are taken with an approximate strength of 75%,

Citric acid essential oil

 in an amount of 0.0085 kg and vanillin kg are dissolved separately in alcohol in a ratio of 1:10.

Cephalophore infusions obtained by the methods described above, alcoholic vshini and raspberry juices 5th blueberry juice, aromatic alcohol of lemon oil are mixed in a blending container and with stirring add 698.0 l of poMaj 24.5 l of horse, 499.0 l

55 vermouth pink, alcoholic solution of essential oil of lemon wormwood, 0.085 l, alcohol, and most of the cleverly-hourly water by calculation of strength

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 Sh

50

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blended 38%, sugar syrup in the amount of 1925.0 l, alcoholic solution of vanillin 16.0 l, citric acid 69.0 kg, red food dye 0.29 kg and the remainder of the water to bring the volume of the blend to 1000 yes

The prepared blend is thoroughly mixed for 60 minutes and kept for 48 hours for the assimilation of all flavoring and aromatic substances, then it is filleted by pumping through a filter press. After filtration, the physicochemical parameters of the finished beverage are checked, if necessary, in accordance with the recipe.

Example 2. In a quantity of 2.4 kg, sorted, ground cephalophore sifted-dry cephalophore is poured onto 36.0 l of an aqueous-alcoholic liquid with a strength of 52%, infused for 6 days with daily stirring. The infusion of the 1st plum is obtained in an amount of 25.0 l, Raw materials are poured in 25.0 liters of water-alcohol liquid with a strength of 40% and insist for 6 days. Infusion of the 2nd plum receive in the amount of 25.0 l. Sprouts of the 1st and 2nd plums are mixed.

Alcoholized juices — cherry in the amount of 481.0 l and raspberry in the amount of 120.0 l are obtained by alcoholizing natural juices from 506.0 kg of fresh cherries and 130.0 kg of fresh raspberries to a 25% alcohol content.

Dried blueberries in the amount of 13.0 kg pour 32.5 liters of water-alcohol liquid with a strength of 50% and insist 14 days. Mors of the 1st plum is obtained in the amount of 22.8 l and the remaining raw material is poured 22.8 l of aqueous-alcoholic liquid with a strength of 45% and insist 14 days. Get the juice of the 2nd plum in the amount of 27.3 l. The mors of the 1st and 2nd plums are mixed

Lemon oil in the amount of 1.2 kg and 300.0 l of aqueous-alcoholic liquid with a strength of 50% is loaded into the cube of the distillation apparatus, and as a result of distillation, 180.0 liters of aromatic alcohol are taken with an approximate strength of 75%.

The essential oil of wormwood citric in the amount of 0.009 kg and vanillin in the amount of 1.7 kg are dissolved separately in alcohol in the ratio of 1:10.

Obtained by the described methods infusions cephalophore, alcoholized

cherry and raspberry juices, blueberry mors, lemon aromatic alcohol mixed in a blending container and with stirring add 700.0 liters of rum, 25.0 liters of horse, 500.0 liters of rose vermouth, alcohol solution of essential oil of lemon pollen 0, 09 l, alcohol and most of the softened water as calculated for strength

blend 38%, sugar syrup in the amount of 1930.0 l, alcohol solution of vanillin 17.0 l, citric acid 69.9 kg, red food coloring 0.30 kg and the rest of the water

to bring the volume of the blend to 1000 dal.

The blend is thoroughly mixed for 60 minutes, kept for 48 hours for the assimilation of all flavoring and aromatic substances, then filtered through a filter press. After filtration in the finished blend, the physico-chemical properties are checked and, if necessary, adjusted according to the recipe.

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indicators of the finished drink.

Example 3. Sorted, chopped air-dry cephalophore in the amount of 2.5 kg pour 37.5 l of aqueous-alcoholic liquid. strength of 52%, insist 6 days with daily stirring. The infusion of the first discharge is obtained in the amount of 26.0 l, and the remaining raw material is poured 26.0 l of aqueous-alcoholic liquid with a strength of 40% and insist for 6 days. Infusion of the 2nd plum receive in the amount of 26.0 liters. Infusions of the 1st and 2nd plums are mixed.

Alcoholic juices — cherry in the amount of 483.0 l and raspberry in the amount of 121.4 l are obtained by alcoholizing natural juices from 508.0 kg of fresh cherries and 132.0 kg of fresh raspberries to a 25% alcohol content.

Dried blueberries in the amount of 13.5 kg pour 33.8 liters of aqueous-alcoholic liquid with a strength of 50% and insist 14 days. Morse 1st plum receive in the amount of 23.7 l, and

 The remaining SF poured 23.7 liters of water-alcohol liquid with a strength of 45% and insist 14 days. Receive mors 2nd plum in the amount of 28.4 l. The fruit drinks of the 1st and 2nd plums are mixed.

Lemon oil in quantities

1.25 kg and 312.5 l water-alcohol: liquids with a strength of 50% are loaded into a cube of a distillation apparatus, 187, 5 liters of aromatic alcohol with an approximate strength of 75% are taken as a result of distillation.

The essential oil of wormwood in the amount of 0.0095 kg and vanillin in the amount of 1.8 kg are dissolved separately in alcohol in the ratio of 1:10

Cephalophore infusions obtained by the methods described above, alcoholized juices from cherries and raspberries, blueberry juice, aromatic alcohol of lemon oil are mixed in a blending container and 702.0 liters of rum, 25.5 liters of horsetail, 501.0 liters of rosemary are added with stirring , alcoholic solution of essential oil of lemon wormwood 0.095 l, alcohol and most of the softened water based on the strength of the blend 38%, sugar syrup in the amount of 1935.0 l alcohol solution of vanillin 18.0 ji, citric acid 70.8 -kg, red food coloring 0.31 kg and the rest of the water to bring the volume of the blend up to 1000 gave.

The blend is thoroughly mixed for 60 minutes, held for 48 hours to assimilate all the flavoring and aromatic substances, then filtered through a filter press. After filtration in the finished blend, the physicochemical parameters of the finished drink are checked and, if necessary, adjusted according to the recipe.

The developed cocktail has a harmonious aroma and taste, has the following physical and chemical characteristics:

Fortress,% 38

Mass concentration of dry extracts Compiled by L. Pashinina Editor N. Egorova Tekhred Island Father Nece Corrector M. Maksimishinei

Order 469/34

Circulation 490

VNIIPI USSR State Committee

for inventions and discoveries 113035, Moscow, Zh-35, Raushsk nab., 4/5

Branch ShP Patent, Uzhgorod, st. Project, 4

tive substances

dag / l21.07

Mass concentration of sugar

dag / l20,0

Mass concentration of acids in

in terms of 0 lemon, dag / l 0,8

Chromaticity

FEK-56 (at D

 540 nm, 3

 5 mm) 0,360-0,400 5 Organoleptic characteristics of the cocktail: color - red; the taste is sweet-sour, slightly burning, with a pleasant tartness, aroma is harmonious, rounded, without odor of the individual ingredients, with a general tone of fruit-bearing raw material.

Cocktail Desna is a high-quality product with high tonic and healing properties, distinguished from other cocktails by the peculiarity of its taste and aroma. When used, it should be diluted twice with birch sap or mineral water, without adding any 0 ingredients.

In the Gum cocktail, the valuable healing properties of blueberries, lemon wormwood, cephalophores used for colds, regulating their activity of the gastrointestinal tract, and reducing the pain of neuralgia, are used in combination with other ingredients.

The proposed composition allows to enhance the organoleptic properties of the finished product; the tasting score rises from 9.2 to 9.3-9.5.

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Claims (1)

The composition of the ingredients for a cocktail containing cherry alcohol juice, raspberry raspberry juice, citric oil, citric acid, sugar and water-alcohol liquid, characterized in that, in order to improve the organoleptic properties of the finished product, it additionally contains rum, cognac, pink vermouth, blueberry juice, cephalophore, essential oil of lemon wormwood, vanillin, red food coloring in the following ratio of ingredients, kg / 1000 gave a cocktail: Fresh Cherry 504.0-508.0 Fresh raspberries 128.0-132.0 Dried blueberries 12.5-13.5 Cephalophor 2.3-2.5 Lemon oil 1.15-1.25 Vanillin 1,6-1, 8 Essential oil. wormwood lemon 0.0085-0.0095 Sugar 1925.0-1935.0 Lemon acid 69.0-70.8 Red food dye 0.29-0.31 and also, l / 1000 gave: Vermouth pink 499.0-501.0 Cognac 24.5-25.5 Rum 698.0-702.0 Water-alcohol liquid Rest