| 摘要 |
FIELD: liqueur and vodka industry. ^ SUBSTANCE: invention relates to preparing bitter liqueurs. Bitter liqueur comprises the following content of components per 1000 dal: mountain-ash dry fruits juice, 590.0-610.0 l; wild rose dry fruits juice, 780.0-820.0; the first infusion of 1-st and 2-d blends prepared from vegetable raw as apple-tree leaves, pear-tree leaves, pot-marigold flowers, common motherwort leaves and stem tips taken in the ratio = (9.0-11.0):(1.9-2.1):(0.55-0.65):(0.35-0.45), respectively, 290.0-295.0 l; the second infusion of 1-st and 2-d blends prepared from propolis and vegetable raw as rosewort (Rhodiola rosea) roots and stellar star anise fruits taken in the ratio = (0.9-1.1):(0.9-1.1):(0.09-0.11), respectively, 33.0-34.2 l; vanillin alcoholic solution 1;10, 0.75-0.85 l; lemon oil alcoholic solution 1;10, 0.9-1.1 l; cognac, 290.0-310.0 l; natural honey, 28.0-32.0 kg; 65.8%-th sugar syrup, 57.0-58.0 kg; aqueous-alcoholic liquid, the balance, to provide strength 43%. The proposed invention provides improvement of organoleptic indices of bitter liqueur and confers pineapple tints in taste in aroma to it. ^ EFFECT: improved and valuable properties of bitter liqueur. ^ 2 ex |
