ALCOHOL BEVERAGE BASE PREPARATION METHOD AND ALCOHOL 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 1:1.05 are preliminarily 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, maintenance 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 performs separation of a part of the water-alcohol and water infusion, the both parts filtration and usage to produce sugar syrup and a colorant. The base infusions are combined. One obtains sugar syrup by way of water-and-alcohol infusion heating to 50-60°C, sugar strewing into the infusion, the infusion dissolution and filtration. The colorant is obtained by way of water infusion addition into sugar, sugar heating till 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 to 60-65°C. One blends the recipe ingredients; the blend is stirred; the base is subjected to hot dispensing. For obtainment of 1000 dal of the alcohol beverage one mixes 150-250 l of the base with an alcohol-containing liquid till proof is equal to 8 - 40 vol %.

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