METHOD FOR PREPARATION OF SYRUP FOR BEVERAGE Russian patent published in 2015 - IPC A23L2/385 

FIELD: food industry.

SUBSTANCE: preliminarily cleared, washed and slightly dried coluria roots and rootstock and clove basil, in the amount envisaged by the specific recipe of the beverage prepared from the syrup, are poured with a 40-45% vol. proof water-and-alcohol liquid at a ratio of 1:2 with further infusing during 5-15 days and infusion draining. One performs repeated pouring of the roots and rootstocks with 70-80°C hot boiled water in an amount equal to that of the drained infusion and proceeds with maintenance during 12-16 hours. After 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, respectively. The base infusions are combined. Sugar syrup is produced by way of the water-alcohol infusion heating to 50-60°C, sugar strewing (under continuous stirring conditions) in an amount of 1 kg per 0.5 l of infusion, stirring till complete sugar dissolution and sugar syrup 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 continuous stirring conditions till sugar melting, the temperature conditioning to 180-200°C, sugar caramelisation under continuous stirring conditions during 4-6 hours, continuous stirring during 15-30 minutes, 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 performs the ingredients blending by way of introduction of 65.8% sugar syrup, the colorant, the combined infusion, ascorbic and citric acids and potassium sorbate (in the amount envisaged by the specific recipe of the beverage) into the blend vessel. The blend is thoroughly stirred and subjected to hot dispensing. The syrup has a soft taste, a slightly chocolate-and-resinous aftertaste and a balanced clove aroma.

EFFECT: enhancement of organoleptic indices of the beverage by 0,2 points and their stability in case of storage during 1 year because components extracted with water-and-alcohol liquid and water are preserved in the syrup and, respectively, in the beverage produced from it due to their conservation and adsorption by sugar and the colorant.

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