METHOD OF EMULSION LIQUEUR PRODUCING Russian patent published in 2000 - IPC

FIELD: liqueur and vodka industry. SUBSTANCE: emulsion is prepared in rotor-pulsation device under pressure 0.5-1.0 kg/cm² from pasteurized egg yolks, pasteurized egg proteins and water (25-35% of amount required by formula). At the second stage obtained emulsion is mixed with 65.8%-th sugar syrup, aromatic addition "Orange", "Coffee" or "Amaretto", dye "Tartrazin" as an aqueous solution, an aqueous-spirituous liquid containing water (65-75% of amount required by formula) and alcohol to make the proof 20 vol.%. Liqueur is stirred for 1-2 h, blend is kept for 10 h and filtered. Liqueur components are used in the following ratio, l/1000 dal of ready product: pasteurized egg proteins, 250-350; pasteurized egg yolks, 2300-2500; 65.8%-th sugar syrup, 2200- -2900; aromatic addition "Orange", "Coffee" or "Amaretto", 4-7; dye "Tartrazin" 0.06 and alcohol-containing liquid up to concentration of alcohol 20 vol.%. Invention avoids the use of additional addition of emulsifiers. EFFECT: stable emulsion of egg liqueur, good organoleptic indices, enhanced nutrient value, absence of stratifying for 6 months. 1 tbl, 3 ex