| 摘要 |
FIELD: alcoholic beverage industry. SUBSTANCE: method involves preparation of infusion in two separate stages from mixture of peppermint and lemon balm, and from mixture of anistree, oak bark, wild orange peel and cinnamon. Infusions are mixed, blended with citric acid, rose oil, sugar syrup and color. The blend is filtered, aged and bottled. The prepared liqueur contains the following ratio of ingredients, kg/1000 dal: peppermint, 1.8-2.2; lemon balm, 0.9-1.2; anistree, 0.3-0.06; oak bark, 0.2-0.5; wild orange peel, 1.8-2.2; cinnamon, 0.1-0.3; sugar, 48-52; color, 9.5-10.5; citric acid, 9.5-10.5; rose oil, 0.01-0.02; aqueous-alcoholic liquid, the balance. EFFECT: increased stability of aroma and taste. 2 tbl, 3 ex |
