| 摘要 |
FIELD: chemistry, alcohol production. ^ SUBSTANCE: "Putinka Pertsovaya" bitter liqueur includes the following components per 1000 dal: 20 thousand red pepper pods for insertion into bottles, 79-81 l of water alcohol red pepper infusion of I and II draw-off, 167-169 l of water alcohol vegetable material infusion of I and II draw-off, including 1.9-2.1 kg of garden angelica (roots and rhizoma), 1.4-1.6 kg of peppermint (leaves), 1.6-1.8 kg of coriander (seeds), 2.9-3.1 kg of allspice (unripe fruit), 1.7-1.9 kg of black pepper (unripe fruit), 0.4-0.6 kg of dill (seeds), 91.0-93.0 l of 65.8% sugar juice, rectified ethyl alcohol of high refinement degree and amended drinking water, the rest for 40% alcohol content in the ready product. It allows obtaining of bitter liqueur with high organoleptic characteristics and nutrition and biological value, and extension of bitter liqueur product line. Composition and synergy of the components used imparts the liqueur to pepper flavour and scent background and sweet wafts and aroma of alpine herbs softening pungent red pepper taste and stressing dainty flower aroma of allspice, rendering the liqueur fine caramel off-flavour. Taste grade is 9.68. ^ EFFECT: production of liqueur with high taste properties. ^ 4 ex |
