| 摘要 |
FIELD: liqueur and vodka industry. SUBSTANCE: balsam comprises the following components per 1000 dal of ready product: 800 l of an aqueous-spirituous infusion of the first brand prepared from mixture of vegetable raw including the following components, kg per 1000 dal: common marjoram (tips of flowering stems), 3.0+ADs- common wormwood (leaves and stem tips), 1.0+ADs- Saint- -John's-wort perforated (flowers and leaves), 5.0+ADs- oak bark, 3.0+ADs- wild rose (fruits), 2.0+ADs- medicinal sage (leaves), 0.4+ADs- coriander (fruits), 5.0+ADs- pink (unopened flower buds), 0.4+ADs- coffee (fruits), 3.0+ADs- rosewort (snowdon rose), 2.0+ADs- cinnamon (bark), 1.0+ADs- common milfoil, 4.0+ADs- nutmeg (fruits), 0.4+ADs- cardamom (fruits), 0.4+ADs- thyme (above-ground part), 0.2+ADs- 1000 kg of coler+ADs- 309 l of viburnum fruit juice of the first and the second brand+ADs- 316 l of cranberry fruit juice of the first and the second brand+ADs- 1000 l of apple alcoholized juice+ADs- 5 l of vanillin (1:10)+ADs- 100 l of cognac+ADs- 1150 l of 65.8+ACU- sugar syrup and an aqueous-spirituous liquid, the balance. Proposed invention allows the enhancement of organoleptic properties of balsam using local vegetable raw in its formulation, to provide fullness of taste and aroma of drink. The combination of balsam components provides resinous tint, light tint of lemon and mint aroma. EFFECT: enhanced and valuable properties of balsam. 1 ex
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