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

FIELD: food industry.

SUBSTANCE: roof avens rootstock and basil at a ratio of 1:1 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 pouring with 70-80°C hot boiled water, infusing during 12-16 hours and the infusion draining. One separates part of water-and-alcohol and water infusion, filters the 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 (under stirring conditions) into the infusion, the infusion dissolution and filtration. The colorant is obtained by way of addition of water infusion 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 (under stirring conditions), 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. Sugar syrup, the colorant, the combined infusion, ascorbic and citric acids and potassium sorbate are blended; the base is stirred and subjected to hot dispensing. One obtains dried apricot wood water-and-alcohol infusion maintained during 1-12 months. 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 for 8-20 days and filtered.

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

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