| 摘要 |
FIELD: food industry.SUBSTANCE: 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 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 separates part of water-and-alcohol and water infusion, filters both parts and combines the main infusions. One obtains sugar syrup by way of heating a mixture of part 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, stirring till complete dissolution and filtration. The colorant is obtained by way of addition of the part of water infusion 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, introduction of water infusion heated 60-65°C till the colorant density is equal to 1.35 g/cmand cooling under stirring conditions to 60-65°C. One blends sugar syrup, the colorant, the combined infusion, ascorbic and citric acids and potassium sorbate; the base is stirred and subjected to hot dispensing. The alcohol beverage is produced by way of mixing the base in an amount of 100-200 l with the alcohol containing liquid till 1000 dal and 8 - 40 vol. proof.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.2 cl, 3 ex |
