BITTER LIQUEUR "KOLESNIK MOZHZHEVELOVAYA" PRODUCTION METHOD Russian patent published in 2003 - IPC

FIELD: alcoholic beverage industry. SUBSTANCE: scented alcohols are first prepared from juniper berry, coriander, angelica, and propolis by flooding 50 kg of common juniper (cone-berries), 6 kg of angelica (rhizome, roots), 12 kg of sowing coriander (fruit), and 0.8 kg of propolis with 50%-concentration water-alcohol mixture at ratio 1: 5 for the first three ingredients and 1:2.5 for propolis and distillation. 70.0 kg of granulated refined sugar are used to prepare 65.8% sugar syrup. Orange oil is dissolved in rectified alcohol at ratio 1:10. Scented alcohols of angelica, coriander, and propolis are combined and held during 15-60 min. In blending tank, ingredients are blended, for which they are introduced in the following order: highest-purity rectified ethyl alcohol, orange oil, seasoned mixture of scented alcohols simultaneously with scented juniper berry alcohol, part of corrected drinking water, sugar syrup, and the rest of corrected drinking water to achieve specified volume. Blend is agitated periodically for 3-5 min after addition of each ingredient and finally for 15- 30 min. After blending, average analytical sample is picked out. If the blend does not corresponds to standard in any of its characteristics, it is corrected by introducing required ingredients, agitated, reexamined, and filtered on press filter using, as filter material, allowed special-type cardboard filter. Filtration velocity of liqueur equals 45-65 dal/h*sq.m. 1000 dal of liqueur contains, liters: scented juniper berry alcohol 124-126, scented coriander alcohol 29-31, scented angelica alcohol 14-16, scented propolis alcohol 0.9- 1.1, orange oil (1:10) 0.9-1.1, 65.8% sugar syrup 80-81, highest-purity rectified ethyl alcohol and corrected drinking water in amounts ensuring 40% alcohol concentration. EFFECT: utilized easily accessible raw materials with high organoleptic characteristics, increased assortment of produce, imparted slightly burning taste, complex aroma with juniper berry nuance and vaguely perceptible aroma and taste of mango. 3 ex