SU1355226A1 - Composition of ingredients for soft cocktail - Google Patents

Abstract

This invention relates to the non-alcoholic industry. The purpose of the invention is to increase the organoleptic properties and durability of the finished product. The composition of ingredients for non-alcoholic cocktail Health contains St. John's wort, zubrovka, fragrant elderberry, lavender, cinnamon, cloves, coriander, leaves of boron, walnut, bilberry, blackberry, birch and laurel, nutmeg, cardamom, hornbeam, honey, block and Alyech extract, sugar, citric acid, wild edible fruit juice and water-alcohol liquid. The drink has a complex bouquet and pleasant taste. It is advisable to use it in cooked form or as an additive for tea, coffee, mineral or gas- ® water to the taste of the consumer. 3 tab. (ABOUT

Description

1G3

This invention relates to non-alcoholic industry, and specifically to compositions of ingredients for flavored soft drinks.

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

The essence of the invention is that the composition of ingredients for a non-alcoholic cocktail, containing St. John's wort, bison fragrant, elderberry, lavender, cinnamon, cloves, hornbeam, coriander and water-alcohol liquid, additionally contains leaves of boar, walnuts, blueberries.

blackberries, birch and laurel, nutmeg, cardamom, honey, block and alychevye extracts, sugar, lemon juice and juice of wild edible fruits, and hornbeam is used in the form of bark, with the following ratio of ingredients, kg / 1000 gave:

Hypericum Zubrovka fragrant

2.0-3.0 3.0-3.5

Elderberry black (flowers) 0.8-1.2

3.0-3.5 29.0-31.0 4.5-5.5 4.5-5.5 1.0-1.5

Lavender (flowers)

Cinnamon

Carnation

Coriander

Bo Ryshnik (leaves)

Walnut (leaves) 1.0-1.5

Bilberry (leaves)

Blackberry (leaves)

Birch (leaves)

Bay leaf

Nutmeg

Cardamom

Hornbeam (bark)

Honey

Apple extract

Cherry extract

Sugar

Citric acid

Wild sap

edible fruits

Rectified spirit

1.0-1.5

1.0-1.5

0.5-1.0

6.0-6.5

6.0-6.5

9.5-10.5

2.0-2.5

45.0-55.0

400.0-420.0

.200.0-220.0

2328.0-2500.0

63.0-70.0

240.0-250.0 52.0-55.0 Else

Water

Leaf leaves, blueberry, blackberry, birch, and bay leaf as well as hornbeam bark, introduced into the composition, contain a significant amount of antibiotic substances with a strong bactericidal and antiseptic effect, which prevents the biological turbidity of the finished product caused by various microorganisms. In addition, blackberry leaves contain stibiotic

substances that have preventive therapeutic effects on the human org. Blueberry leaves contain 18-20Z tannins useful for the body, 12-18% sugar, as well as organic acids and minerals (potassium, iron, phosphorus). Bilberry leaves also contain the most important biological substance: neomirtilline (2%), the aglycone of which is the vitamin-rich inositol.

Walnut leaf contains over 30 mg% carotene, 285-1300 mg% vi

tannin C, there are also vitamins PP and B ,. It contains the dye Juglon, which has a strong bactericidal and antiseptic effect.

In general, these components provide durability of the beverage against cloudiness and enrich the beverage with biologically active substances and micro- elements useful for the organism.

Nutmeg and cardamom in combination with other ingredients of the proposed composition give the drink a harmonious taste and a fresh flavor.

30 Honey enhances the tonic and dietary properties of the drink, and the block and alychevsky extracts enrich the drink with valuable organic acids, microelements and carbohydrates.

35 The use of wild fruit juice in combination with extracts additionally enriches the finished product with valuable organic acids, microelements and carbohydrates. The rational use of wild-growing raw materials is also baked.

Sugar and citric acid are used to bring the cocktail to the required condition on the content of sous

Chemical substances and acidity, as well as organoleptic indicators.

. Non-alcoholic cocktail prepared as follows: double infusion get infusion of the 1st of the following vegetable raw materials, kg / 1000 gave:

Deerslayer2.0-3.0

Zubrovka fragrant 3.0-3.5

Elderberry is black

(flowers) 0.8-1.2

Lavender (flowers) 3.0-3.5

Bo Ryshnik (leaves) 1.0-1.5

Walnut

(leaves) 1.0-1.5

259 l are discharged with an alcohol content of 15.8% by volume, sugar 6.4%, titrated acids 14 g / l.

After that, the raw material is poured with an aqueous alcoholic liquid in an amount of 106 liters, a strength of 16% by volume (the alcohol content in the liquid is 17.6 liters, or 13.9 kg) is stirred, held for 48 hours, and the 2nd discharge is carried out in an amount of 95 liters with an alcohol content of 15.8% by volume, sugar 0.3%, titratable acids 1.2 g / l.

Infusions of the 1st and 2nd plum in the amount of 354 liters with an alcohol content of 15% by volume, sugar 4.8% and titrated

Bilberry (leaves) 1.0-1.5

Blackberries (leaves) 1.0-1.5. Birch (leaves) 0.5-1.0

A single infusion of water at the boiling point yields the 2nd stand of the following plant material, kg / 1000 dal:

Cinnamon 29.0-31.0

Carnation4,5-5,5

Cardamo5,5-10,5 fO

Nutmeg 6.0-6.5

Bay leaf . 6.0-6.5

Coriander4,5-5,5

Hornbeam (bark) 2.0-2.5.

The blending of non-alcoholic coc-f5 acids of 10.5 g / l is combined, the clarifier is held in a blending container with and added to the clarified infusion with a mechanical stirrer. To the composition of the cup, 84.0 kg of sugar is added to make up sugar and infusion of the 1st and 2nd, honey 45.0– 25%. The resulting infusion of the 1st 55.0, block extract 400-420 kg, in the amount of 406 l with the content of salt extract 200-220 kg, sugar, 20 chemical substances 27.5%, alcohol 13.7% by volume, lemon acid and water are introduced in the quantities necessary to bring 1000 blended to a solids content of 30 wt.%, a titrated acidity of 0.9% .25 rut 61.5 kg of vegetable raw materials per

The blend mixture is subjected to pasteuria-UOO gave the finished blend, in which it is filtered, and bottled.

PRI me ° 1. For the preparation of 1000, I gave a non-alcoholic cocktail of 30 drinks and two flasks according to the recipe.

On the preparation of the first infusion take 13.3 kg of vegetable raw materials on DOOO gave the finished blend, including

Sugar 25% and titratable acids 9.0 g / l are stored before preparing a non-alcoholic cocktail blend.

On the preparation of the 2nd infusion Bechisle: Cinnamon Clove Coriander Nutmeg Bay leaf Cardamom Grab (bark)

29.0 4.5 4.5 6.0 6.0 9.5 2.0

Deerslayer2.0

Zubrovka fragrant 3.0 Elderberry is black

(flowers) 0.8

Lavender (flowers) 3.0

Borsh nickname (leaves) 1.0 Walnut (leaves) 1.0

Bilberry (leaves) 1.0

Blackberries (leaves) 1.0

Birch (1 truth) 0,5

A second infusion is prepared by infusing it once with water at a ratio of 1:25 or 1537 liters of hot water are introduced and at the boiling point and kept under stirring for 60 minutes. After

40 of this mixture is cooled to a normal temperature, defended for 6 hours and poured into a container of settled liquid in the amount of 1296 liters with a solids content of 0.9%. The resulting second infusion is stored until blending.

50

The first bay is carried out with a heated up to 60 ° C juice wild block in an amount of 240 liters with an initial acid content of 14 g / l and sugar 6.4%. The resulting mixture is stirred for 20 minutes and held at 60 ° C for 3 hours. Then the mixture is cooled to 20 ° C, alcohol is added to a strength of 16% by volume by adding to the mixture rectified alcohol with a strength of 96.5% by volume in an amount of 48 L (38, 1 kg). The resulting alcoholized juice in the amount of 288 liters is mixed with the ingredients for 25 minutes, held for 24 hours and

259 l are discharged with an alcohol content of 15.8% by volume, sugar 6.4%, titrated acids 14 g / l.

After that, the raw material is poured with an aqueous alcoholic liquid in an amount of 106 liters, a strength of 16% by volume (the alcohol content in the liquid is 17.6 liters, or 13.9 kg) is stirred, held for 48 hours, and the 2nd discharge is carried out in an amount of 95 liters with an alcohol content of 15.8% by volume, sugar 0.3%, titratable acids 1.2 g / l.

Infusions of the 1st and 2nd plum in the amount of 354 liters with an alcohol content of 15% by volume, sugar 4.8% and titrated

Acids of 10.5 g / l are combined, clarified, and 84.0 kg of sugar are added to the clarified infusion to bring it to a sugar content of 25%. The resulting infusion of the 1st in the amount of 406 l with a dry substance content of 27.5%, alcohol 13.7% by volume, root 61.5 kg of vegetable raw materials per

Sugar 25% and titratable acids 9.0 g / l are stored before preparing a non-alcoholic cocktail blend.

For the preparation of the 2nd infusion, beooOO gave the finished blend, including

Isle: Cinnamon Cloves Coriander Nutmeg Bay Leaf Cardamom Hornbeam (bark)

29.0 4.5 4.5 6.0 6.0 9.5 2.0

A second infusion is prepared by infusing it once with water at a ratio of 1:25 or 1537 liters of hot water are introduced and at the boiling point and kept under stirring for 60 minutes. After

This mixture is cooled to normal temperature, defended for 6 hours and the sludge liquid in the amount of 1296 liters with a solids content of 0.9% is poured into the tank. The resulting second infusion is stored until blend.

0

The blending of the cocktail is carried out in a blending container with a mechanical stirrer. The composition of the blend is infusion of the 1st 406 l, infusion of the 2nd 1296 l, honey 45.0 kg, block extract 400 kg, cherry plum extract 200 kg, sugar 2244 kg, citric acid 63.0 kg. The water blend mixture is adjusted to 1000 dal. The dry matter content in the blend should be 30%, titrated acidity of 9 g / l. The blending mixture is pasteurized, filtered and bottled.

Examples 2-5. The order of preparation of the cocktail is the same as in Example 1. The contents of the ingredients in the compositions are shown in Table 1.

The organoleptic characteristics of the obtained cocktails with different ratios of the ingredients are given in table. 2

As can be seen. From table. 1, the organoleptic characteristics of a cocktail prepared within the proposed limits of ingredients (examples 1-3) are significantly superior to cocktails prepared from ingredients taken in quantities that go beyond the minimum and maximum limits (examples 4-5).

Qualitative indicators of the cocktail On health, obtained from the proposed composition, were compared with the base case.

Comparative quality indicators are given in Table., 3.

Non-alcoholic cocktail Health prepared according to the proposed composition can be attributed to high-quality beverages with tonic properties and containing high concentrations of physiologically active substances useful for the body.

The drink has a complex bouquet and pleasant taste. It can be used in finished form and as a supplement to tea, coffee, mineral and carbonated water.

Claims (1)

Invention Formula Non-alcoholic cocktail composition composition containing the ingredients Ingredients 1st Infusion St. John's Wort Zubrovka fragrant Elderberry black (flowers) Lavender (flowers) Robe, fragrant, flowers of elder and lavender, cinnamon, cloves, coriander, hornbeam and water-alcohol liquid, characterized in that, in order to improve the organoleptic properties and durability of the finished product, it additionally contains leaves of boron, walnut , bilberries, blackberries, birch and laurel, nutmeg, cardamom, honey, block and cherry plum extracts, sugar, citric acid, wild edible fruit juice, and hornbeam is used in the form of bark in the following ratio of ingredients, 1000 gave: 0 five 0 five 0 Hypericum Zubrovka fragrant Elderberry black (flowers) Lavender (flowers) Cinnamon Carnation Coriander Borishnik (leaves) Walnut (leaves) Bilberry (leaves) Blackberry (leaves) Birch (leaves) Bay leaf Nutmeg Cardamom Hornbeam (bark) Honey Apple extract Cherry extract Sugar Citric acid Wild sap edible fruits Water-alcohol 2.0- 3.0-0.8- 3.0- 29.0- 4.5- 4.5 1.0 1.0; 1.0 1.0 0.5 6.06, 0 9.5 2.0 45.0 400.0 200.0 2328.0 63.0 -3.0 -3,5 -1,2 -3,5 -31,0 -5,5 -5,5 -1.5 -1.5 -1.5 -1.3 -1.0 -6,5 -6,5 -10,5 -2.5 -55,0 -420,0 -2ZO, 0 -2500.0 -70,0 240-250 liquid Rest Table 1 The content of the examples, kg / 1000 gave 3.0 3.5 1.2 3.5 1.5 2.0 0.6 2.0 3.5 4.5 1.4 4.5 Example number 1 Organoleptic characteristics of experienced cocktail options The color is light amber, the taste is soft with spicy sourness and light bitterness, slightly burning, complex aroma, with fruit and honey tones in combination with cinnamon. It is similar to the first, but with more pronounced fruit and honey tones, amber color. It is similar to the first and second, but with more pronounced honey tones, the color is amber with a brownish tinge. The color is light amber, the taste is watery, bitter is excreted, fruit-honey tones are poorly pronounced, cinnamon is excreted. In general, the cocktail is inharmonious. The color is dark amber with a brown tinge, the taste is coarse, strongly stinging, fruit and honey tones do not harmonize with the tones of cinnamon. In general, the cocktail is inharmonious. combs The color is brown, the taste and aroma are peculiar to the composition of the raw materials used, the bouquet is simple, low-extracting in taste, watery, the color is high content of physiological active substances Organic acids, g / l, total including: block. lemon Phenolic substances, g / l Amino acids, g / l Mineral elements, g / l 9.0 2.0-2.7 6.3-7.0 2.5-3.5 1.2-1.5 1.5-2.0 Table 2 The color is amber, with a brown tint, the taste is soft, with spicy sourness and light bitterness, slightly burning, complex aroma with fruit and honey tones in combination with “cinnamon. 1.5 1.5 0.8-1.2 0.3-0.5 0.4-0.8 Vitamins, mg / l: WITH PP AT, Warranty period of storage no preservative with preservative hotter than bottling Continuation of table 3 15-20 15 4Ь 60