METHOD FOR PRODUCING WEAK-ALCOHOLIC DRINK "SMORODINA" ("CURRANT") Russian patent published in 2005 - IPC

FIELD: liqueur and vodka industry.

SUBSTANCE: method involves preparing 80% of the total amount of an aqueous-alcoholic solution with the volume part of ethyl alcohol 60-85 vol. % by mixing the measured amount of rectified ethyl alcohol "Ljuks" and water. All amount of concentrated or alcoholized black currant juice, or black currant fruit juice, the juice base № 604.006 "Esarom" (Austria) is mixed with 80% of an aqueous-alcoholic solution, stirred thoroughly and kept in tank fitted with decanter for 1-3 days. Cleared part is decanted and if necessary decantate is separated at 5 000-8 200 min^-1 for 10-20 min. The cleared decantate is fed for preparing blend and precipitate - for extraction of alcohol. After clearing decantate can be subjected for pasteurization at 90-93^oC for 15-30 s. All amount of mineral complex "GS" is added to water for preparing 20% of the measured total amount of an aqueous-alcoholic solution. Sodium acetate solution is added to the prepared 20% an aqueous-alcoholic solution at stirring and also 120 g of sodium bicarbonate by small portions and kept for 5-15 min. The solution is stirred thoroughly and fed for preparing blend. Sugar syrup and/or a sweetening agent an aqueous solution with washing out waters prepared in their preparing, the nutrient supplement-aromatic principle "Smorodina" ("Currant"), decantate, an aqueous-alcoholic solution as measured for preparing the volume part of ethyl alcohol in blend 9.0 vol. % and water up to 1 000 dm³ are added in blending tank at stirring. The blend is stirred thoroughly for 30 min and ready drink is bottled. For stabilization sodium benzoate and sorbic acid are added additionally in blending tank before addition of water. Before bottling the blend is kept in cold for 0.5-2.0 days and filtered on membrane filter with pores size 5 mcm. The blend is stirred for 8-15 min before bottling in saturation with carbon dioxide. Filtered if necessary, cooled to 2-4^oC and saturated with carbon dioxide. Ready drink has the mass concentration of sugar 90-100 g/dm³. The nutrient supplement-aromatic principle "Smorodina" ("Currant") № 115.6.1086 IFF or № 100.083 "Esarom" (Austria), or any other of the same type is used as an aromatic principle. Asposvit or svitli-prima 100, or svitli-200, or svitli-550, or sucralose, or their mixtures, or other sweetening agents is used a sweetening agent. The proposed method provides preparing drink with increased content of biologically active substances, nutrient value and high stability.

EFFECT: improved producing method.

10 cl, 3 ex