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

FIELD: liqueur and vodka industry. SUBSTANCE: method involves preparing an aqueous- -spirituous solution using rectified ethyl alcohol "Ekstra" and drinking water to obtain bitter liqueur with proof value 40%. Sugar is added to blend as sugar syrup with concentration 65.8% into sorting tank. Preparing aromatic alcohol is carried out by the known method by distillation of mixture of spice-aromatic raw containing pink nonopened flower buds, garden angelica roots, common hyssop above-ground part, cardamom fruits, planted coriander fruits, cinnamon bark, medicinal common balm (lemon) leaves and flowering stem tips, mace spice, peppermint leaves, common wormwood leaves and stem tips at the total optimal their amount in an aqueous-spirituous liquid 7.27 kg/ /1000 dal and 0.04 l of essential oil. Prepared an aqueous- -spirituous solution is stirred thoroughly and after correction of its proof value is repumped into supply tank and then fed in carbon-cleansing battery. Rates of filtration of an aqueous- -spirituous solution for fresh and regenerated carbon are up to 40 and 30 dal/h, respectively. Filtered an aqueous-spirituous liquid (vodka) is collected into blend capacity as a base for blend where aromatic alcohol is added immediately, mixture is stirred, blend is kept for 30-40 min and aromatic principle "Black currant" QL 06128 of firm "Quest" (The Netherlands) is added. If necessary, blend is corrected and fed to bottling with obligatory control filtration in membranous unit of firm "Pall". Ready liqueur has the following components, l/1000 dal of ready product: aromatic alcohol of vegetable raw mixture of components, 38-42; aromatic principle "Black currant" of firm QL 06128 (The Netherlands) 48-52; 65.8%-th sugar syrup, 11-12; rectified ethyl alcohol and water, the balance, to obtain proof value of blend 40%. Obtained bitter liqueur "CURRANT CRYSTAL" is a high quality product with very pleasant currant aroma. Proposed method provides production of bitter liqueurs with high organoleptic indices using natural vegetable raw. EFFECT: improved quality, broadened assortment of bitter liqueurs. 3 cl, 3 tbl, 3 ex