| 摘要 |
FIELD: food industry. SUBSTANCE: invention relates to production of aromatic aqueousalcoholic drinks. Method involves addition to sugar syrup of essential oil, stirring mixture of sugar syrup with essential oil to form emulsion of essential oil in sugar syrup. Then alcohol is added to emulsion at stirring in the mass ratio of essential oil, sugar syrup and alcohol = (2-5): (30-55): : (40-68), respectively. Then the mixture is kept for 1.5-2 days accompanying with sugar crystallization and concentrate formation, decantation of concentrate from crystals and dilution of concentrate to required strength (4-68 vol. %) being directly after preparing and after prolonged time (up to 3 months). This allows preparing pure, clear aqueous-alcoholic drinks based on vegetable raw essential oils with improved organoleptic properties due to high content of essential oil. EFFECT: improved preparing method, simplified technological process, reduced cost. 7 cl, 1 tbl, 7 ex
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