| 摘要 |
FIELD: food industry.SUBSTANCE: preliminarily peeled and washed coluria roots and rootstocks are mixed with water at a ratio of 1:2, heated to the boiling point, boiled during 15-30 minutes and separated from the liquid phase. Then, taken in the amount envisaged by the specific recipe of the beverage prepared of the base, they are poured with a 40-45 vol % proof water-and-alcohol liquid at a ratio of 1:2 with further infusing during 5-15 days and infusion draining. One performs repeated pouring of the roots and rootstocks with 70-80°C hot boiled water in an amount equal to that of the drained infusion and proceeds with maintenance during 12-16 hours. After draining one performs separation of a part of the water-alcohol and water infusion, the both parts filtration and usage to produce sugar syrup and a colorant, respectively. The base infusions are combined. Sugar syrup is produced by way of the water-alcohol infusion heating to 50-60°C, sugar strewing (under continuous stirring conditions) in an amount of 1 kg per 0.5 l of infusion, stirring till complete sugar dissolution and sugar syrup filtration. The colorant is obtained by way of water infusion addition into sugar in an amount of 1-2% of the sugar weight, heating under continuous stirring conditions till sugar melting, the temperature conditioning to 180-200°C, sugar caramelisation under continuous stirring conditions during 4-6 hours, continuous stirring during 15-30 minutes, introduction of water infusion heated to 60-65°C till the colorant density is equal to 1.35 g/cmand cooling under stirring conditions to 60-65°C. One performs the ingredients blending by way of introduction of 65.8% sugar syrup, the colorant, the combined infusion, ascorbic and citric acids and potassium sorbate (in the amount envisaged by the specific recipe of the beverage) into the blend vessel. The blend is thoroughly stirred and subjected to hot dispensing. 1000 dal of the alcohol beverage is produced by way of mixing the prepared base in an amount of 100-200 l with an alcohol containing liquid to the preset volume, proof being 8-40 vol %. The alcohol containing liquid may be represented by any product that may be thus qualified, for instance, strong beer, wine, alcoholised juice, vodka, infusion, fruit infusion liqueur, wine-and-alcohol mixture, water-and-alcohol mixture, balsam, wine-and-water mixture, liqueur etc.EFFECT: enhancement of organoleptic indices of the base and the beverage by 0,2 points and their stability in case of storage during 1 year; preliminary boiling of roots and rootstocks decomposes glycoside strengthening the eugenol flavour; components extracted with water-and-alcohol liquid and water are saved in the base and in the beverage respectively produced thereof due to their preservation and adsorption by sugar and the colorant; the base and the beverage have a soft taste, an aftertaste slightly resembling chocolate and a balanced clove aroma.2 cl, 3 ex |
