METHOD OF PREPARING SWEET LIQUEUR "TAIS" Russian patent published in 1999 - IPC

FIELD: alcoholic beverage industry. SUBSTANCE: method involves correction of potable water, and preparation of sugar syrup with concentration of 65.8%. Then citric acid, dissolved in water, is introduced at mixing in sugar syrup and alcoholized by rectified alcohol of the highest rectification up to condition of prepared product. Preliminarily, flavor "Amaretto" and color "Karamel" are dissolved in alcohol and mixed. In succession, introduced in blend tank are rectified alcohol of the highest purification, a part of corrected potable water and mixture of alcoholized sugar syrup and citric acid. Mixture of dissolved in alcohol of the highest purification flavor "Amaretto", color "Karamel" and the rest of water are also introduced in blend tank. Blend is periodically mixed for 3-5 min after introduction of each element, and after blend formulation, for 15-30 min. After mixing, the blend is filtered and bottled. Sweet liqueur of 22% alcohol strength contains the following ingredients per 1000 dal of prepared product: flavor "Amaretto", 9.5-10.5 l; 65.8-% sugar syrup, 2069.5-2070.5 l; color, 29.5-40.5 kg; citric acid, 4.5-5.5 kg; rectified alcohol of the highest purification and corrected potable water, the balance. EFFECT: broadened assortment of sweet liqueurs with higher organoleptical properties and storage stability. 3 ex