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

FIELD: liqueur and vodka industry.

SUBSTANCE: method for producing weak-alcoholic drink "Limon" ("Lemon") involves preparing 80% of the total amount of an aqueous-alcoholic solution with the volume part of ethyl alcohol 60-85% by mixing the measured amount of rectified ethyl alcohol "Ljuks" and water. All amount of concentrated or alcoholized lemon juice 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. The mineral complex "GS" in the amount 0.05-0.3 kg per 1 000 dm³ of drink is added to water for preparing 20% of the measured total amount of an aqueous-alcoholic solution. Sodium acetate solution and also 120 g of sodium bicarbonate by small portions are added to the prepared 20% an aqueous-alcoholic solution at continuous stirring 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, for example, asposvit or svitli-prima 100, sucralose, or their mixtures, or other sweetening agents with washing out waters obtained in their preparing, nutrient supplement-aromatic principle "Limon" ("Lemon"), for example, "Limon" ("Lemon") Q № 09931 (Quest International Nederland B. V., The Netherlands") or any other of the type, dye tartrazine, a turbidifying agent, 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 successively 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 80-90 g/dm³. The proposed method provides preparing drink with increased content of biologically active substances and high stability.

EFFECT: improved producing method.

10 cl, 3 ex