| 摘要 |
Method of gelling alcoholic drinks, especially with high alcohol content, by means of using gelatin, pectin or agar as natural gelling agents applied in the varied amount according to a type of the used gelling agent and the final consistency of the jelly, consisting of adding alcoholic drink to the solution of the gelling agent and possibly sugar at the heightened temperature, homogenizing and allowing the total mass to coagulate, characterised in that the gelling agent applied in the usual amount according to the used type of gelling agent and the final consistency of the jelly, is in the first phase poured over with an aqueous solution of ethyl alcohol with a concentration of 40-50 percent, possibly with added sugar in the amount of 100-400g/l of the solution, whereby the amount of the used alcohol solution should guarantee the concentration of the gelling agent 2.0 - 3.0 times higher than in the final product and is left for around 1 hour, then the total mass is heated under closure at a temperature no higher than the boiling temperature for this solution at a normal pressure until the gelling agent is melted, then - after the solution is cooled down to a temperature no higher than 40 degrees, the alcoholic drink is added while mixing intensively in the amount equal to 100-200 percent amount of the drink used in the first phase of the aqueous ethyl solution and natural colours and aromas, typical of the added alcoholic drink, are added in the amount between 1.0-0.5 of the amount of these substances contained in the used portion of the alcoholic drink. |
