EMULSION LIQUEUR AND METHOD OF ITS PRODUCTION Russian patent published in 2000 - IPC

FIELD: alcoholic beverage industry. SUBSTANCE: liqueur contains egg yolks, sugar syrup, aqueous-alcoholic liquid, colorant "Tartrasin", flavor "Chocolate" in certain ratio. 2300-2500 l of egg yolks, 250-350 l of egg whites and 1300 l of softened water are mixed in rotor-fluctuating apparatus under pressure of 0.5-1.0 kg/sq.cm for preparation of emulsion. At heating, emulsion, preliminarily prepared 2200-2900 l of 65.8-% sugar syrup, 8 l of flavor "Chocolate", 0.06 kg colorant "Tartrasin" in the form of aqueous solution and aqueous-alcoholic liquid are mixed in blend tank in terms of 20-% strength. Then blend is heated up to 45-60 C, and after stopping the heating, mixed for 1-2 h, aged for 10 h and filtered through macroporous woven filter. EFFECT: preparation of stable liqueur emulsion. 2 cl, 1 tbl, 3 ex