| 摘要 |
FIELD: food industry.SUBSTANCE: water infusion is drained, filtered; part of the infusion is separated, heated up to 50-60°C, strewn with sugar in an amount of 1 kg per 0.5 l of the infusion; the mixture is continuously stirred till sugar complete dilution; sugar syrup is filtered. The rootstock is repeatedly poured with water-and-alcohol liquid with 70 vol. % proof at a ratio of 1:2, maintained during 5-7 days under stirring conditions during 15-20 minutes every other day; water-and-alcohol infusion is drained and filtered. Blend is prepared (in an amount sufficient for 1000 dal of the ready product with 40 vol. % proof) from 35-110 of the water infusion, water-and-alcohol infusion, sugar syrup, treated drinking water and "Extra" and "LUX" rectified ethyl alcohol under stirring conditions during 15-20 minutes after each component introduction and after blending completion. The blend is maintained for 3-10 days; the liqueur is filtered.EFFECT: process simplification and acceleration, more complete usage of valuable components and taste-and-aroma substances extracted from avens.3 ex |
