SU836088A1 - Ingredient composition for aperitive - Google Patents

Description

The invention relates to the distillery industry, in particular to compositions of ingredients for aperitifs.

A known composition of ingredients for an aperitif, containing orange nut, cardamom, sugar, color and water-alcohol liquid G1].

A disadvantage of the known composition is that the finished product does not have a high enough quality and organoleptic properties.

The aim of the invention is to improve the organoleptic properties, improving the quality of the finished product and expanding the range of aperitifs.

This goal is achieved by the fact that the proposed composition additionally contains juniper berry, hops, St. John's wort and citric acid in the following ratio of ingredients (in kg per 1000 decaliters): Orange nut Juniper berry

Hop

Cardamom St. John's Wort Sugar

Lemon acid

28.5-31.0

3.5-4.0

1.5-2.0

1.0-1.5

5.5-6.0 985-1010

34-36

Kohler 0.9-1.1

Aqueous-alcoholic liquid The rest <Baltic aperitif is prepared as follows.

For the preparation of an aperitif in the amount of 1000 dal, 28.5-31.0 kg of unripe fruits of the orange nut are taken, 3.5-4.0 kg of juniper berries, ° 1.5-2.0 kg of hop cones, 1.0-4 , 5 kg - cardamom fruits and 5.5-6.0 kg of flowers and leaves of St. John's wort. The raw materials are crushed, in an amount of 43.2 kg pour water-alcohol liquid strength

50 vol.% In a ratio of 1: 1 and insist on known technology. Then, the ingredients are blended in accordance with the approved recipe and the current technological instructions for alcoholic beverage production, while 985-1010 kg of sugar, 33-34 kg of citric acid, 0.9 „1.1 kg color, are put into the blend. and water-alcohol liquid ”is set at the rate of blend strength of 27%.

Example 1. Chopped ingredients (28.5 kg of unripe orange nut fruit, 3.5 kg of may 30 gross berry, 1.7 kg of hop cones,

1.0 kg of cardamom fruits, 5.7 kg of two goods and St. John's wort leaves) are poured with iodine-alcohol liquid with a strength of 50 vol.% While the mixture is taken in an amount of 43.2 kg and poured in a ratio of 1: 1. The infusion is carried out according to known technology, after which the infusion of the first discharge is drained in an amount of 80% to the flooded aqueous-alcoholic liquid or 346 liters. Then the raw material is again poured with an aqueous-alcoholic liquid with a strength of 40%, the second discharge is 100% of the liquid being poured or 346 liters. Using a well-known technology, a blend is prepared, introducing 998 kg of sugar, 34 kg of citric acid, 1.0 kg of colourant and water-alcohol liquid into the blend, taking into account an aperitif in the amount of 1000 gave a strength of 27 vol.%. ·

Example 2. All operations are carried out analogously to example 1, while the ingredients are taken from the calculation: the fruits of unripe orange nuts 31,0 κνί. Juniper berries 4.0 kg, hop cones 2.0 kg, cardamom fruits

1.5 kg, flowers and leaves of hypericum

5.5 kg, sugar 1010 kg, citric acid 36 kg, color 1.1 kg, hydroalcoholic liquid - up to the volume

1000 gave a fortress of 27 vol.%.

The Baltic aperitif has the following indicators: strength - 27 vol.%, Sugar - 10 g / 100 ml, acidity 0.35 g / 100 ml, color standard 9 at a column height of 58 mm, color - light brown, taste - sour - sweet with a slight bitterness, aromatic complex, with a predominance of orange walnut.

Ingredient number Essential Oil Content Ί 2 * Infusion of Baltic aperitif 1 and II plum, l 692.0 0.39 Sugar syrup 65.8%, l 1150.0 -

Continuation of the table.

to a 3 Citric acid, kg 35.0 - Kohler kg 1,0 - Rectified ethyl syrup v / o and water, calculated on the strength of the blend 27%, l

The proposed composition can improve organoleptic properties, improve the quality of the finished product and expand the range of aperitifs.

Claims (2)

The invention relates to the alcoholic beverage industry, in particular the composition of ingredients for aperitifs. The known composition of ingredients for an aperitif containing pomegranate, cardamom, sugar, color and water-alcohol liquid U1. A disadvantage of the known composition is that the finished product has insufficient quality and organoleptic properties. The aim of the invention is to improve the organoleptic properties, improve the quality of the finished product. product range and aperitifs. This goal is achieved by the fact that the proposed composition additionally contains a juniper year, St. John's wort hops and citric acid with the following ratio of ingredients (in kg per 1000 dal): 28.5-31.0 Pomerante walnut 3.5-4.0 Juniper year 1, 5-2.0 1.0-1.5 Cardgimon 5.5-6-6 St. John's Wort 985-1010 34-36 Lemon acid Koler0.9-1.1 Aqueous-alcoholic liquid The remaining Baltic Aperitif is prepared as follows .. For preparing an aperitif in the amount of 1000 dal, 28.5-31.0 kg of unripe fruits of pomeranian walnut, 3.5-4.0 kg of juniper years, 1, 0 kg of hop cones, 1.0-4.5 kg of cardamom fruit and 5.5-6.0 kg of flowers and leaves of St. John's wort. Raw crushed, in the amount of 43.2 kg is poured with an aqueous-alcoholic liquid of 50 vol.% Strength in a 1: 1 ratio and is drawn by known technology. Next, the ingredients are blended in accordance with the approved recipe and the current technological instruction on alcoholic beverage production, with 996-1010 kg of sugar in the blend, kg of citric acid, 0.91 kg, 1 kg of sugar are set, and the aqueous-alcoholic liquid is set based on the strength of the blend of 27%. Example 1. crushed in. Ingredients (28.5 kg of unripe orange nuts, 3.5 kg of juniper per year, 1.7 kg of hop cones. 1.0 kg of cardamom fruit, 5.7 kg of flowers and St. John's wort leaves) -alcoholic liquid of 50 vol.% strength; in this case, the mixture is taken in the amount of 43.2 kg and poured in a 1: 1 ratio. The infusion is carried out according to a known technology, after which the infusion of the first drain is poured in the amount of 80% to the filled in water-alcohol liquid or 346 l. Then, the raw material is poured in with a water-alcohol liquid of 40% strength, the second drain is 100% of the filled liquid or 346 l. According to well-known technologists, a blend is prepared, introducing into the blend 998 kg of sugar, 34 kg of citric acid, 1.0 kg of color and a hydroalcoholic fluid to obtain an aperitif in the amount of 1000 and a strength of 27% by volume. Example 2. All operations are carried out similarly to example 1, with the ingredients taken from the calculation of the fruits of an unripe orange walnut 31.0 KPJ, years of juniper 4.0 kg, cones of hop 2.0 kg, fruit of cardamom 1.5 kg, flowers and leaves Hypericum 5.5 kg, sugar 1010 kg, citric acid 36 kg, color 1.1 kg, water-alcohol liquid up to a volume of 1000 gave a strength of 27 vol.%. Aperitif Baltic has the following indicators: strength - 27 vol.%, Sugar - 10 g / 100 ml, acidity - 0.35 g / 100 ml, color according to standard 9 with a height of 58 mm, color - light brown, taste - sour -sweet cue with a slight bitterness, aroma complex, with a predominance of orange walnut. Aperitif infusion Baltic t and t I cJUisa, l Sugar syrup 65.8%, l 1150.0 Continued table. Citric acid, kg Kohler, kg Syrup ethyl rectified v / o and water by calculating the strength of the blend 27%, l Else The proposed composition allows to improve the organoleptic properties, improve the quality of the finished product and expand the range of aperitifs. Claims of the composition of ingredients for an aperitif containing orange nut, cardamom, sugar, color and water-alcohol liquid, which, in order to improve the organoleptic properties, improve the quality of the finished product and expand the range of aperitifs, it additionally contains juniper year hops , St. John's Wort and citric acid in the following ratio of ingredients (in kg per 1000 dal): Orange nut 28.5-31.0 Juniper year 3.5-4.0 1.5-2.0 Carda yun. 1.0-1.5 St. John's wort 5.5-6.0 985-1010 Citric acid 34-36 0.9-1.1 Water-alcohol Residual liquid Sources of information taken into account during the examination 1. Recipe of liqueurs, liqueurs , tinctures and instructions for setting and serving liquor. M., 1939, p. 174.