RU2171280C1 - Sweet liqueur - Google Patents

Abstract

FIELD: liqueur and vodka industry. SUBSTANCE: sweet liqueur "Cranberry Onezhskaya" has the following components, l/1000 dal of ready product: cranberry juice of the I-st and II-d pouring off, 2900-3100; rose juice of the I-st and II-d pouring, 280-320; grapefruit an aqueous- -spirituous infusion of the I-st and II-d pouring off, 28-32; vanillin spirituous solution, 0.1-0.3; 65.8%-th sugar syrup, 2230-2235 and also, kg: natural honey, 18-22; citric acid as measured to obtain the mass concentration of acids to 0.35 g/100 cm³; rectified ethyl alcohol of the highest purity and purified drinking water, the balance, as measured to obtain the proof index 25%. Liqueur has pleasant noble taste with cranberry aroma and apple-citrus tint. Sweet liqueur "Cranberry Onezhskaya" relates to sweet liqueurs of the high quality based on raw broadly used in popular medicine containing the whole complex of biologically active substances. EFFECT: enhanced biological value, stability at storage, broadened assortment of sweet liqueurs of high quality. 3 tbl

Description

 The invention relates to the alcoholic beverage industry and can be used in the production of tinctures sweet "Onega cranberries."

 Known sweet tincture containing cranberry juice I and II plum, 65.8% sugar syrup, citric acid, if necessary red food coloring, rectified ethyl alcohol of the highest purification and corrected drinking water (Recipes for alcoholic beverages and vodka. M. Light and food industries. 1981, p. 20).

 A disadvantage of the known tincture is its lack of stability during storage.

 Known sweet tincture containing cherry alcohol juice, alcohol apple juice, alcohol cranberry juice, water-alcohol tincture of cinnamon I and II plum, alcohol solution of vanillin, alcohol solution of bitter almond oil, sugar syrup and water-alcohol liquid (RF patent 2127305, class C 12 G 3/06, 1999).

 A disadvantage of the known tincture is its multicomponent nature, which complicates its production and increases the cost of the finished product.

 Closest to the proposed one is a sweet tincture containing cranberry juice I and II plum, 65.8% sugar syrup, water-alcohol tincture I and II plum coriander, cinnamon and linden, alcoholic vanillin solution, citric acid and food red dye ( RF patent 2129599, class C 12 G 3/06, 1999).

 And although cranberry enriches tincture with a whole complex of biologically active components that turn into fruit juice, cranberry juice alone is not enough to produce a biologically active tincture that contains large amounts of vitamins, including pectins, which have sorption and complexing properties.

 The problem solved by the present invention is to create a sweet tincture, enriched with the widest range of biologically active substances, stable during storage.

 The technical result of the present invention is to increase the biological value of the tincture, its stability during storage, giving the tincture a citrus-apple aroma against the background of cranberry tones, which further enhances and ennobles the cranberry flavor and widens the range of sweet tinctures.

To achieve the task and the technical result, the tincture is sweet, containing cranberry juice I and II plum, 65.8% sugar syrup, water-alcohol tincture I and II plum raw materials, alcohol solution of vanillin, citric acid and water-alcohol liquid from rectified ethyl alcohol of higher purification and corrected drinking water, according to the invention it additionally contains rosehip juice I and II plum and natural honey, and as a water-alcohol infusion I and II plum of plant raw materials - water-alcohol infusion I and II plum grapefruit with the following ratio of ingredients liters per 1000 dal of finished product:
cranberry juice I and II plum - 2900 - 3100
rosehip fruit I and II plum - 280 - 320
water-alcohol infusion of grapefruit I and II plum - 28 - 32
alcohol solution of vanillin - 0.1 - 0.3
65.8% sugar syrup - 2230 - 2235,
as well as kg
natural honey - 18 - 22
citric acid - calculated to bring the mass concentration of acids to 0.35 g / 100 cm ³
rectified ethyl alcohol of the highest purification and corrected drinking water - the rest is calculated according to the blend strength 25%
The combination of ingredients, all of which are pantries of biologically active substances and contain a whole complex of substances in a set characteristic of living nature, enrich the finished product with tannins, pectins, sugars, organic acids, potassium, iodine, calcium, phosphorus, flavonoids, vitamins P, B ₁ , B ₂ , K, E and most importantly ascorbic acid.

 The use of honey and wild rose hip will remove the bitterness of grapefruit, harmonize the taste of the drink, gives it storage stability, since cranberries, rosehips and honey contain natural preservatives.

 The presence of vanillin, honey, sugar and citric acid in the blend will enrich the taste and aroma of the drink, giving it, together with fruit drinks and grapefruit infusion, new shades of saturation of the taste and aroma with citrus-apple tones against the background of the aroma and taste of cranberries.

 Pectin substances have sorption, complex-forming properties, are capable of complexing heavy metal ions, imparting richness to taste and aroma and, together with natural preservatives, ensure stability during storage.

 This is the synergistic action of all the components introduced into the composition.

 Sweet tincture “Onega Cranberry” is prepared from rectified ethyl alcohol of the highest purity, fruit drinks, grapefruit infusion, vanillin, natural honey, sugar, citric acid and corrected drinking water.

The technological scheme for the production of tinctures sweet "Onega Cranberries" includes the following stages of production:
- alcohol intake;
- water treatment;
- preparation of fruit drinks;
- preparation of grapefruit infusion;
- preparation of sugar syrup;
- 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 at a concentration of 65.8%.

 Natural honey is dissolved in corrected water, brought to a boil, filtered while hot and, after cooling, introduced into the blending vat.

 Grapefruit infusion, fruit drinks, estimated amount of alcohol, vanillin previously dissolved in rectified alcohol, part of the corrected water, sugar syrup, citric acid, natural honey 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 tincture contains the following ingredients, l per 1000 gave the finished product:
cranberry juice I and II plum - 2900 - 3100
rosehip fruit I and II plum - 280 - 320
water-alcohol infusion of grapefruit I and II plum - 28 - 32
alcohol solution of vanillin - 0.1 - 0.3
65.8% sugar syrup - 2230 - 2235,
as well as kg
natural honey - 18 - 22
citric acid - calculated to bring the mass concentration of acids to 0.35 g / 100 cm ³
rectified ethyl alcohol of the highest purification and corrected drinking water - the rest is calculated according to the blend strength 25%
The features of the present invention are disclosed in examples of various formulations with a range of ingredients optimal, minimum and maximum.

 Examples 1-3. Table 1 shows the ingredients from which the infusion and fruit drinks are obtained.

 Cranberries and rosehips are obtained by 2-fold infusion of raw materials with an aqueous-alcoholic liquid with a strength of 70% for the first bay and 60% for the second.

 Infusion is carried out at each bay for 5 days with the discharge of infusions and their combination.

 Table 2 shows the ratio of blending ingredients for all examples.

 Table 3 - obtaining a water-alcohol infusion of grapefruit I and II plum.

 Ready tincture sweet "Onega Cranberry" has the following indicators.

Physicochemical
strength,% - 25
mass concentration of extractives, g / 100 cm ³ - 20.7
mass concentration of sugar, g / 100 cm ³ - 20.0
mass concentration of acids in terms of citric acid, g / 100 cm ³ - 0.35
FEC color: at λ = 540 nm and S = 5 mm D, at least 0.250
Organoleptic
Color - red
Taste - sweet and sour, harmonious
The aroma is complex with the release of citrus-apple aroma against the background of cranberry tones.

 The proposed sweet tincture is enriched not only with pharmacologically significant components found in raw materials widely used in folk medicine (cranberries, rose hips, grapefruit, honey), but also with food-taste, vitamin substances that are included in the same raw materials, as well as flavoring aromatic components.

 At the same time, the range of sweet, stable, high-quality cranberry-based tinctures, very much loved by consumers, is expanding.

Claims (1)

Sweet tincture containing cranberry juice of I and II plums, 65.8% sugar syrup, water-alcohol tincture of I and II plums of vegetable raw materials, alcohol solution of vanillin, citric acid and aqueous-alcoholic liquid from rectified ethyl alcohol of higher purification and water corrected drinking, characterized in that it additionally contains rosehip fruit I and II plum and natural honey, and as a water-alcohol infusion I and II of plant material plum - water-alcohol infusion I and II of grapefruit plum in the following ratio of ingredients, l per 1000 yes l finished product:
Cranberry fruit juice I and II plum - 2900 - 3100
Rosehip fruit I and II plum - 280 - 320
Water-alcohol infusion of grapefruit I and II plum - 28 - 32
Alcohol solution of vanillin - 0.1 - 0.3
65.8% sugar syrup - 2230 - 2235
as well as kg
Natural honey - 18 - 22
Citric acid - According to calculation to bring the mass concentration of acids to 0.35 g / 100 cm ³
Rectified ethyl alcohol of the highest purification and corrected drinking water - The rest according to the calculation of the strength of the blend 25%

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