METHOD OF PRODUCTION OF SWEET LIQUEUR Russian patent published in 2001 - IPC

FIELD: liqueur and vodka industry. SUBSTANCE: method involves preparing bilberry juice of the I-st and II-d pouring off by the successive two-fold pouring 25-27 kg of dried bilberry fruits with an aqueous- -spirituous liquid in the ratio 1:2.5, respectively, with the proof index 50% and 45% followed by infusion for 5-6 days, pouring off of the I-st and II-d pouring off and their mixing for use as the blend material. Ginger an aqueous-spirituous infusion is prepared by pouring 2-3 kg of ginger with an aqueous-spirituous liquid with the proof index 70% in the I-st pouring, infusion for 5 days, infusion pouring off, repeated pouring with an aqueous-spirituous liquid with the proof index 50%, infusion for 5 days, infusion pouring off and combination of infusions obtained. Pineapple and lemon essences are mixed with indigocarmine, food red dye H-7110 of firm "Bush Bodke, Allen" as food red dye and kept for 20-30 min. Alcoholized apple juice, an aqueous-spirituous infusion of the I-st and II-d pouring off are added into blending tank followed by the successive addition of rectified ethyl alcohol of the highest purity, 1/3 part of water, 65.8%-th sugar syrup, one-half of kept mixture consisting of lemon and pineapple essences, indigocarmine, food red dye, citric acid preliminary dissolved in water in the ratio 1:5 and one-half of kept mixture and remained part of water to brought about the blend to the required volume and the proof index 18%. Blend is stirred periodically after addition of each part of component for 3-5 min after blending termination the mixture is stirred finally. Ready blend is filtered and bottled. Ready sweet liqueur "Letka-Enka" has the following components, kg/100 dal of ready product: pineapple essence, 0.453-0.455; lemon essence, 0.130-0.160; citric acid, 43-44; indigocarmine, 0.025-0.027; food red dye, 0.35-0.45 and also, l: alcoholized apple juice, 1400-1550; bilberry juice, 98-110; ginger an aqueous-spirituous infusion of the I-st and II-d pouring off, 40-44; 65.8%-th sugar syrup, 2220-2230; rectified ethyl alcohol and water, the balance, to obtain the blend proof 18%. Use of components and procedures provides cherry and cherry kernel tint for liqueur on the background of acid-sweet taste and fruit-berry aroma. EFFECT: high organoleptic indices of sweet liqueurs, simplified technology of production. 2 cl, 2 tbl, 3 ex