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 1:2 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, infusing during 5-15 days and infusion draining. One performs repeated pouring of the components with 70-80°C hot boiled water with the mixture with liquid phase at a ratio of 3:1, 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 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 a part 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 water infusion heated 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 65.8%-sugar syrup, the colorant, the combined infusion, ascorbic and citric acids and potassium sorbate; the base is stirred and subjected to hot dispensing. The alcohol beverage is produced by way of mixing the base in an amount of 150-250 l 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