FIELD: food industry.
SUBSTANCE: roof avens rootstocks are moistened with water and maintained at a temperature of 30-35°C during 30-60 minutes. Then one performs the components pouring with a water-and-alcohol liquid with 40-45% vol. proof at a ratio of 1:2, infusing during 5-15 days and infusion draining. One performs repeated pouring with 70-80°C hot boiled water, infusing during 12-16 hours and infusion draining. One separates part of water-and-alcohol and water infusion, filters both parts and combines the main infusions. One obtains sugar syrup by way of water-and-alcohol infusion heating to 50-60°C, sugar strewing into the infusion, sugar dissolution and sugar syrup filtration. The colorant is obtained by way of addition of sugar in an amount of 1-2% of the water infusion weight, heating till sugar melting, conditioning to 180-200°C, sugar caramelisation, introduction of water infusion heated to 60-65°C till the colorant density is equal to 1.35 g/cm3 and cooling. Sugar syrup, the colorant, the combined infusion, an ascorbic and a lemon acids and potassium sorbate are blended and stirred; the base is subjected to hot dispensing. One obtains the water-and-alcohol infusion of thermally treated apricot wood. One mixes the water-and-alcohol infusion, the base and the water-and-alcohol liquid till 18-50 % vol. proof; the beverage is put to rest and filtered.
EFFECT: enhancement of organoleptic indices by 0,2 points and their stability in case of storage during 1 year.
3 ex
