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

FIELD: food industry.

SUBSTANCE: coluria roots and rootstocks and roof avens rootstocks at a ratio of 1:2 are mixed with water at a ratio of 1:2, heated to the boiling point, boiled during 30-40 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 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 the both parts and combines the main infusions. One obtains sugar syrup by way of heating part of water-and-alcohol infusion to 50-60°C, sugar strewing (under stirring conditions) into the infusion, stirring till complete 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, introduction of part of water infusion heated 60-65°C till the colorant density is equal to 1.35 g/cm³ and cooling 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 water-and-alcohol infusion of 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 of the beverage by 0,2 points and their stability in case of storage during 1 year.

2 cl, 3 ex