RU2151791C1 - Method of producing aperitive "valentina" - Google Patents

Abstract

FIELD: alcoholic beverage industry. SUBSTANCE: method involves preparation of aqueous-alcoholic infusion from sweetclover, oak bark, origanum, red pepper, common wormwood and yarrow and from coriander and caraway. Ingredients are mixed and blended with sugar syrup, colorant, citric acid, viburnum alcoholized fruit drink and aqueous-alcoholic liquid up to 18-% strength, filtered and bottled. The prepared aperitive possesses slight cherry-strawberry tone in taste and aroma and increased stability. EFFECT: higher organoleptical properties; broadened assortment of high-quality aperitives. 3 tbl, 3 ex

Description

 The invention relates to the alcoholic beverage industry.

 A known method of producing an aperitif, providing for the production of an aqueous-alcoholic infusion of a mixture of plant materials, including oregano, clover, sage, cloves, yarrow, blending with sugar, citric acid, blackcurrant flavoring and aqueous-alcoholic liquid to a strength of 20% (RU patent 2099405, C. C 12 G 3/06, 1997).

 However, the increased strength of the finished aperitif reduces its organoleptic characteristics.

 A known method of producing an aperitif, which provides for the production of water-alcohol infusions of the first and second discharge from a mixture of vermouth ingredients: wormwood, thyme, sweet clover, bison, coriander, galangal, ginger, elecampane, blending the obtained infusions with wine material with table white, sugar syrup and water-alcohol liquid, pasting the blend, heat treatment, filtration and bottling (RU patent 2059699, class C 12 G 3/06, 1996).

 The disadvantage of this method is that it has insufficiently high organoleptic characteristics with a specific tone of wormwood.

 Closest to the proposed method is the production of an aperitif, which involves the preparation of a water-alcohol infusion of the first and second discharge from the components of oregano (top of flowering stems), sweet clover, lemon balm (top of flowering stems), wormwood (top of flowering stems), yarrow, lime color , bay leaf, chamomile, blending infusions with sugar syrup and apple wine such as madeira, plum and cherry alcoholized juices, rowan alcoholic juice and water-alcohol liquid, exposure of the blend and its filtering (RU patent 2044767, CL C 12 G 3/06, 1995).

 A disadvantage of the known aperitif is that it has a high strength - up to 38% and low organoleptic characteristics.

 The technical result of the proposed aperitif is to obtain an aperitif with higher organoleptic characteristics, giving the taste and aroma a subtle cherry-strawberry tone, increasing stability and expanding the range of aperitifs.

This technical result is ensured by the fact that the method of producing an aperitif, involving the preparation of a water-alcohol infusion of the first and second discharge from the components of Melilotus officinalis, oregano (top of flowering stems), lemon balm (top of flowering stems), wormwood (top of stems), yarrow, blending infusions with sugar syrup, alcoholized fruit drink and water-alcohol liquid, blending the blend, adjusting it, filtering and filling, to prepare the water-alcohol infusion use oak bark, chilli pepper, coriander (fruits) and caraway seeds (fruits), while separately prepare a water-alcohol infusion from a mixture of medicinal sweet clover, oak bark, oregano (top of flowering stems), lemon balm (top of flowering stems), red pepper leguminous, wormwood (top of stems) and yarrow and from a mixture of coriander (fruits) and caraway seeds (fruits), color and citric acid are additionally added to the blend, alcoholic viburnum fruit drink is used as an alcoholic drink, and the prepared aperitif contains the following ingredients, l per 1000 gave the finished product:
water-alcohol infusion of a mixture of medicinal sweet clover, oak bark, oregano (the top of flowering stems), lemon balm (the top of flowering stems), red chilli pepper, wormwood (top of the stems), yarrow - 170 - 175
water-alcohol infusion of caraway seeds (fruits) and coriander (fruits) - 50 - 52
alcoholized fruit juice of viburnum - 180 - 220
sugar syrup - 1140 - 1150,
as well as kg
Kohler - 14 - 16
citric acid - calculated to bring the mass concentration of acids to 0.2 g / 100 cm ³
water-alcohol liquid - the rest
The production method of the aperitif "VALENTINA" is as follows.

For the preparation of an aperitif used:
- rectified ethyl alcohol of the highest purification according to GOST 5962-67;
- drinking water according to GOST 2874-82 with a hardness of up to 1 mol / m ³ for natural un softened water and up to 0.2 mol / m ³ for corrected;
- ordinary cumin according to GOST 29056-91;
- yarrow according to the State Fund IX Art. 234 and FS 42-44-72;
- wormwood according to GOST 3558-89;
- oak (bark) according to the State Pharmacopoeia XI st. 3;
- Capsicum (whole fruits) according to GOST 14260-89;
- lemon balm;
- Origanum ordinary in accordance with GOST 21908-93;
- Melilotus officinalis according to GOST 14101-69;
- seed coriander (fruits) according to GOST 29055-91;
- color;
- Viburnum fruits according to FS 42-611-72;
- citric acid according to GOST 908-79E;
- granulated sugar according to GOST 21-94 or refined sugar according to GOST 22-94.

 Aperitif "VALENTINA" is prepared from rectified ethyl alcohol of the highest purification, infusions of plant materials, sugar, viburnum fruit juice, color, citric acid and water.

The technological scheme of production of the aperitif "VALENTINA" includes the following stages of production:
- alcohol intake;
- water treatment;
- separate preparation of infusions of plant materials;
- preparation of sugar syrup;
- cooking color;
- preparation of the blend and its adjustment;
- blending filtering;
- packaging, design and storage of the finished product.

 Citric acid is dissolved in corrected water before being added to the blend.

 Sugar is introduced in the form of sugar syrup with a concentration of 65-70%. Infusions of plant materials are prepared by double infusion in a water-alcohol liquid. The resulting infusions are combined.

 The combined infusions of plant material, fruit drink, estimated amount of alcohol, part of the corrected water, sugar syrup, color, citric acid and the rest of the corrected water are added to the blending vat in order to bring the blend to the specified volume.

 Mixing the blend is done periodically after making each component for 3-5 minutes, and after blending for 15-30 minutes.

 After blending, an average sample is taken for analysis. If the prepared blend does not match according to one of the indicators, it is corrected by introducing the required components. After re-mixing, the blend is again analyzed and sent for filtration.

The finished blend has the following ratio of ingredients, l per 1000 gave:
water-alcohol infusion of a mixture of medicinal sweet clover, oak bark, oregano (the top of flowering stems), lemon balm (the top of flowering stems), red peppers, wormwood (top of the stems) and yarrow - 170 - 175
water-alcohol infusion of caraway seeds (fruits) and coriander (fruits) - 50 - 52
alcoholized fruit juice of viburnum - 180 - 220
sugar syrup - 1140 - 1150,
as well as kg
Kohler - 14 - 16
citric acid - calculated to bring the mass concentration of acids to 0.2 g / 100 cm ³
water-alcohol liquid - the rest
Examples 1-3. An aperitif is prepared as described above. Table 1 shows the method of preparing water-alcohol infusions, in table 2 - the consumption of ingredients for infusions, in table 3 - the consumption of ingredients for the finished blend.

In all examples, the aperitif had the following indicators:
Physicochemical
Fortress,% - 18
Mass concentration of extractives, g / 100 cm ³ - 10, 14
Mass concentration of sugar, g / 100 cm ³ - 10.0
Mass concentration of acids in terms of citric acid, g / 100 cm ³ - 0.2
FEC color: at λ = 400 nm and S = 5 mm
D not less than 0,350
Organoleptic
Color - Golden
Taste - sweet and sour, with a pleasant bitterness
The aroma is complex, rounded with a light strawberry-cherry tone.

 The proposed method allows to increase organoleptic characteristics due to the joint use of the ingredients included in the aperitif, which, exhibiting a synergistic effect, give it an original taste and aroma, enriching the complex of the most important biologically active components.

 When separately preparing infusions using certain types of aromatic raw materials, the aroma of essential oils is accelerated and stabilized, protecting them from oxidation during storage. So, when receiving an infusion from a mixture of sweet clover, oregano, pepper, oak bark, lemon balm and yarrow, stabilization occurs due to the presence of pectins, tannins, starch in the oak bark, and the cumin and coriander infusion, which are the source of essential oils, give the blend a pleasant, rich flavor tone, being essentially an aromatic additive in conjunction with all the ingredients introduced, while the viburnum juice not only enriches the blend with a complex of biologically active substances widely used in folk medicine (acids, sugars, vitamins Ying C, glycosides and other), but due to the presence of tannins, resins flobafenov exhibits antioxidant effect on the level, preventing oxidation of aliphatic terpenes, which include essential oils, preserving and stabilizing saturation and freshness of flavor and aroma during storage.

 In addition, the range of aperitifs enriched with a complex of biologically active substances is expanding.

Claims (1)

A method for the production of an aperitif, involving the preparation of a water-alcohol infusion from the components of sweet clover, oregano (the top of flowering stems), lemon balm (the top of flowering stems), wormwood (top of the stems), yarrow, blending with sugar syrup, alcoholized fruit drink and water-alcohol liquid , mixing the blend, adjusting it, filtering and bottling, characterized in that for the preparation of water-alcohol infusion, additionally use oak bark, chilli, coriander (fruits) and caraway seeds (fruits), while separately preparing a water-alcohol infusion from a mixture of medicinal sweet clover, oak bark, oregano (the top of flowering stems), lemon balm (the top of flowering stems), red capsicum, wormwood (top of the stems) and yarrow and from coriander (fruits) and caraway seeds (fruits), the resulting infusions are mixed with each other and used for blending, color and citric acid are additionally added to the blend, and viburnum is used as an alcoholic drink, and the prepared aperitif contains the following ingredients nt, l per 1000 gave the finished product:
Water-alcohol infusion of a mixture of sweet clover, oak bark, oregano (the top of flowering stems), lemon balm (the top of flowering stems), chilli pepper, wormwood (top of the stems) and yarrow - 170 - 175
Water-alcohol infusion of caraway seeds (fruits) and coriander (fruits) - 50 - 52
Alcoholic fruit juice of viburnum - 180 - 220
Sugar syrup - 1140 - 1150,
as well as kg
Kohler - 14 - 16
Citric acid - According to calculation to bring the mass concentration of acids to 0.2 g / 100 cm ³
Hydroalcoholic Liquid - Rest

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