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 in an amount of 50-100 kg are mixed with water at a ratio of 1:2, 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 components 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 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 under continuous 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. One blends sugar syrup, the colorant, the combined infusion, ascorbic and citric acids and potassium sorbate. The blend is thoroughly stirred; the base is 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 for 8-20 days 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