| 摘要 |
FIELD: liqueur and vodka industry. ^ SUBSTANCE: method involves preparing 80% of the total amount of an aqueous-alcoholic solution with the volume part of ethyl alcohol 60-85 vol. % by mixing the measured amount of rectified ethyl alcohol "Ljuks" and water. All amount of concentrated or alcoholized pink grapefruit juice is mixed with 80% of an aqueous-alcoholic solution, stirred thoroughly and kept in tank fitted with decanter for 1-3 days. Cleared part of mixture is decanted and if necessary decantate is separated at 5 000-8 200 min-1 for 10-20 min. The cleared decantate is fed for preparing blend and precipitate - for extraction of alcohol. After clearing decantate can be subjected for pasteurization at 90-93oC for 15-30 s. All amount of mineral complex "GS" is added to water for preparing 20% of the measured total amount of an aqueous-alcoholic solution. Sodium acetate solution is added to the prepared 20% an aqueous-alcoholic solution at continuous stirring and 120 g of sodium bicarbonate is added by small portions and kept for 5-15 min. The solution is stirred thoroughly and fed for preparing blend. Sugar syrup and/or a sweetening agent an aqueous solution with washing out obtained in their preparing, aromatic principle "Grapefruit rozovyi" ("Pink grapefruit"), a turbidifying agent, decantate, an aqueous-alcoholic solution as measured for preparing the volume part of ethyl alcohol in blend 9.0 vol. % and water up to 1 000 dm3 are added in blending tank at stirring successively. The blend is stirred thoroughly for 30 min and ready drink is bottled. For stabilization sodium benzoate and sorbic acid are added in blending tank before addition of water. Before bottling the blend is kept in cold for 0.5-2.0 days and filtered on membrane filter with pores size 5 mcm. Before bottling in saturation of blend with carbon dioxide the blend is stirred for 8-15 min, filtered if necessary, cooled to 2-4oC and saturated with carbon dioxide. Ready drink has the mass concentration of sugar 95-105 g/dm3. Aromatic principle "Rozovyi grapefruit" ("Pink grapefruit") 367 "Doehler" or 504.463 T "Firmenich", or 100.318 "Esarom", or any other of the same type is used as an aromatic principle. In using the alcoholized grapefruit juice dyes "Ponso" and "Karmazin" are added to juice additionally in the amount 0.0008-0.003 kg per 1 000 dm3. Asposvit or svitli-prima 100, or svitli-200, or svitli-550, or sucralose, or their mixtures, or other sweetening agents is used as a sweetening agent. The proposed method provides preparing drink with increased content of biologically active substances and high stability. ^ EFFECT: improved producing method. ^ 12 cl, 3 ex |
