| 摘要 |
FIELD: food industry.SUBSTANCE: coluria roots and rootstocks in an amount of 50-100 kg 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 one performs the components pouring with a water-and-alcohol liquid with 40-45 vol % proof at a ratio of 1:2, infusing during 5-15 days and infusion draining. One performs repeated pouring with 70-80°C hot boiled water, infusing during 12-16 hours and infusion 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. The base infusions are combined. One obtains sugar syrup by way of heating a mixture of water-and-alcohol infusion and a liquid phase at a ratio of 1:0.5 to 50-60°C, sugar strewing (under stirring conditions) into the infusion, the sugar dissolution and filtration. The colorant is obtained by way of water infusion addition into sugar in an amount of 1-2% of the sugar weight, heating till sugar melting, sugar caramelisation, 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 blends ingredients; the blend is stirred and subjected to hot dispensing. One obtains the water-and-alcohol infusion of apricot wood, mixes the base and the water-and-alcohol liquid till 18-50 vol % proof; the beverage is put to rest and filtered. The base and the infusion are used, respectively, in an amount of 5-7 and 10-15 l per 100 l of the alcohol containing beverage.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 |
