| 摘要 |
FIELD: food industry.SUBSTANCE: roof avens rootstocks and basil in an amount of 50-100 kg at a ratio of 1:2 are mixed with water at a ratio of 1:1.5, heated to the boiling point, boiled during 15-20 minutes and separated from the liquid phase. Then one performs the components pouring with a water-and-alcohol liquid with 40-45% vol. proof at a ratio of 1:2, maintenance during 5-15 days and infusion draining. One performs pouring with 70-80°C hot boiled water, infusing during 12-16 hours and draining. One separates part of water-and-alcohol and water infusion, filters both parts and combines the main infusions. One obtains sugar syrup by way of water-and-alcohol infusion heating to 50-60°C, sugar strewing (under stirring conditions) into the infusion, stirring till complete dissolution and filtration. The colorant is obtained by way of addition of water infusion into sugar in an amount of 1-2% of the sugar weight, heating under stirring conditions till sugar melting, the temperature conditioning to 180-200°C, sugar caramelisation, introduction of water infusion heated 60-65°C till the colorant density is equal to 1.35 g/cmand cooling to 60-65°C. Sugar syrup, the colorant, the combined infusion, ascorbic and citric acids and potassium sorbate are blended and subjected to hot dispensing. One obtains the water-and-alcohol infusion of apricot wood. One mixes the water-and-alcohol infusion, the base and the water-and-alcohol liquid till 18-50 % vol. proof; the beverage is put to rest and filtered.EFFECT: enhancement of organoleptic indices of the beverage by 0,2 points and their stability in case of storage during 1 year.2 cl, 3 ex |
