| 摘要 |
FIELD: liqueur and vodka industry. ^ SUBSTANCE: composition of components for preparing bitter liqueur comprises the following components per 1 000 dal of ready product, kg: cowberry leaves, 1.5-2.5; cherry branches, 1.5-2.5; apple-tree leaves, 5.5-6.5; almond, 3.5-4.5; star anise, 0.5-1.5; vanillin, 0.03-0.07; color, 4.5-5.5, and also, l: 65.8% sugar syrup, 159-160; port wine, 799-801; cognac, 499-501; mountain-ash fruits juice, 499-501, and an aqueous-alcoholic liquid, the balance, to provide the strength of liqueur 43%. The proposed composition provides enhancing organoleptic indices based on using the natural and easily available raw, and expanding assortment of bitter liqueur by conferring to its rum aroma and prune in after taste. The tasting score is 9.78. ^ EFFECT: improved and valuable properties of bitter liqueur. ^ 3 ex |
