METHOD FOR THE PRODUCTION OF BITTER HERBAL APERITIF

摘要

The method is used in the food industry. It sharply reduces the number of the initial materials and the technological operations with preserving the organoleptic and chemical characteristics, at the same time producing a citrous aroma bouquet of. According to said method wormwood leaves, white elecampane roots and cinnamon powder are subjected to extraction with hot water at temperature 90-95°C at ratio 1:10 for 48 ± 6 h. 96 vol.% rectified alcohol is added to the mixture, the weight ratio between the herbs and the alcohol being 1:10. The mixture is agitated for 380 6 h. after which it is decanted and filtred. The obtained herbal infusion is mixed with rose infusion, rectified alcohol, lemon, orange and vaniillin essence, caramel couleur, red natural colouring agent and water. There follow homogenization, maturing, correction if needed, stabilization, filtration, rest, filtration and bottling of the mixture.