| 摘要 |
FIELD: liqueur and vodka industry. ^ SUBSTANCE: method involves mixing rectified ethyl alcohol "Luks" and purified water to provide the strength 40% in the prepared alcoholic liquid. Natural honey is diluted with softened water in the ratio = 1:5, stirred thoroughly, brought about to boiling, filtered in hot state, cooled and separated for two equal parts. Sodium hydrocarbonate is dissolved in alcoholic liquid in the ratio = 1:10 followed by its separation for two equal parts. Juniper berries taken in the amount 0.1-0.2 kg is poured with an aqueous-alcoholic liquid with the strength 50% in the ratio = 1:10, infused for 10 days and infusion is poured off. Residue is poured again with an aqueous-alcoholic liquid with the strength 49% in the amount equal to that of poured off infusion volume, infused for 5 days, infusion is poured off and both infusions are combined. Then infusion is filtered and separated for two equal parts. Honey, sodium hydrocarbonate and infusion are added in equal parts to alcoholic liquid, stirred its thoroughly and treated with activated carbon by passing through carbon cleansing battery at the filtration rate up to 40 dal/h for fresh carbon and 30 dal/h for regenerated carbon followed by feeding vodka into finishing tank. Remaining parts of honey, sodium hydrocarbonate and infusion are added into finishing tank with vodka and the modifying taste agent "Lar-M" dissolved preliminary in an aqueous-alcoholic liquid is added also. After addition of components vodka is stirred thoroughly and its strength is controlled. Ready vodka is fed for bottling with obligatory control filtration. Method involves the following consumption of components per 1000 dal of vodka: natural honey, 10.0-11.0 kg; sodium hydrocarbonate, 0.3-0.5 kg; modifying taste agent "Lar-M", 1.0-3.0 kg; juniper berries infusion, 2.0-4.0 l, and aqueous-alcoholic liquid, the balance. Proposed method provides enhancing the content of biologically active substances by 3.5% due to using the modifying taste agent "Lar-M" representing the complex produced from natural honey, lactulose concentrate, colloidal silver and water, and juniper berries infusion wherein sugars, Vitamin C, resins, trace elements - manganese, iron, copper, aluminum, organic acids - malic acid, acetic acid, formic acid, coloring substances, essential oils and tannic substances are extracted from berries. This allows reducing vodka toxicity by 10%. Also, addition of the modifying taste agent and infusion for two stages allows activation of honey effect at early stage that promotes to more intensive reducing vodka toxicity also. ^ EFFECT: improved producing method, improved and valuable properties of vodka. ^ 3 ex |
