| 摘要 |
FIELD: liqueur and vodka industry. SUBSTANCE: for preparing liqueur the following components are used: pink rosewort, violet tricolor flowers, black currant leaves, vanillin, sugar, citric acid, raspberry fruit juice of the 1-st and 2-d pouring, red currant fruit juice of the 1-st and 2-d pouring and an aqueous-alcoholic liquid. The combination of the used components gives a pink tone, acid-sweet taste and aroma of raspberry fresh berries to liqueur. Liqueur is enriched with natural preserving agents, pectin and tannic substances. EFFECT: increased stability at storage, broadened assortment of dessert liqueurs, improved quality. 2 tbl, 3 ex |
