| 摘要 |
FIELD: alcoholic beverage industry. ^ SUBSTANCE: claimed composition contains (in 1000 dal of finished product): cedar (Juniperus) (strobulys-berry) 58.0-60.0 kg; ginger (Zingiber) (rootstock) 5.0-6.0 kg; pirnento 0.5-0.7 kg; mace (Myristica fragrans) (fruits) 0.7-0.9 kg; sugar syrup 65.8 % 48.0-50.0 l; ultrafiltrate of caseous whey 800.0-1000.0 l; and balance: rectified ethanol of highest purity and water to produce alcoholic content of 45 %. Claimed invention makes it possible to improve organoleptic properties and to increase nutrient value of gin due to presence of physiologically value components of chaseous whey (i.e., lactose, macro- and microelements; water soluble vitamins), pharmacologically active compounds from plant raw materials, as well as peptides, free amino acids, aldehydes, ketones, and volatile fat acids. Moreover lactose having sweetness coefficient of 0.4-0.6 units based on sugar provides more sweetness of gin. Taste mark of gin is 9.65. ^ EFFECT: gin with soft, lightly harsh taste, and cedar bouquet. ^ 3 tbl, 3 ex |
