ALCOHOL BEVERAGE BASE PREPARATION METHOD AND ALCOHOL BEVERAGE Russian patent published in 2015 - IPC C12G3/06 

FIELD: food industry.

SUBSTANCE: roof avens rootstocks are mixed with water at a ratio of 1:1, heated to the boiling point, boiled during 15-30 minutes and separated from the liquid phase. 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 of the rootstocks with 70-80°C hot boiled water, infusing during 12-16 hours and the infusion draining. One performs separation of a part of water-and-alcohol and water infusion, the both parts filtration and usage to produce sugar syrup and a colorant, respectively. The base infusions are combined. One obtains sugar syrup by way of water-and-alcohol infusion heating to 50-60°C, sugar strewing (under stirring conditions) into the infusion, the infusion dissolution and filtration. The colorant is obtained by way of water infusion addition into sugar in an amount of 1-2% of the sugar weight, heating (under stirring conditions) till sugar melting, the temperature 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 under stirring conditions to 60-65°C. One blends ingredients; the blend is stirred and subjected to hot dispensing. The base in an amount of 200-250 l is mixed with the alcohol containing liquid till 1000 dal and 8-40 vol % proof.

EFFECT: enhancement of organoleptic indices of the base and the beverage by 0,2 points and their stability in case of storage during 1 year.

2 cl, 3 ex