METHOD OF PREPARATION OF BASE FOR ALCOHOLIC BEVERAGE AND ALCOHOLIC BEVERAGE Russian patent published in 2015 - IPC C12G3/06 

FIELD: food industry.

SUBSTANCE: roof avens rhizomes urban and basil in a ratio of 1:2 are preliminary mixed with water in a ratio of 1:1.5, heated to boiling, boiled for 15-20 minutes, and separated from the liquid phase. Then they were poured with water-alcohol liquid with the strength of 40-45 vol % in the ratio of 1:2, infused for 5-15 days and the infusion is drained. They are re-poured with hot boiled water with the temperature of 70-80°C, infused for 12-16 hours, the infusion is drained. The part of the water-alcohol and water infusion are separated, both parts are filtered and used to produce, respectively, sugar syrup and caramel. The main infusions are combined. Sugar syrup is prepared by heating the water-alcohol infusion to 50-60°C, pouring sugar to it, dissolving it and filtering. The caramel is prepared by adding to the sugar of water infusion 1-2% to its weight, heating it to sugar melting, bringing the temperature to 180-200°C, caramelisation of sugar, adding of the water infusion heated to a temperature of 60-65°C, to obtain the caramel density of 1.35 g/cm³, and cooling while stirring to 60-65°C. The ingredients are blended, the blend is mixed and the base is subjected to hot pouring. The alcoholic beverage is prepared by mixing 100-300 l base with alcohol-containing liquid to 1000 dal and strength from 8 to 40 vol %.

EFFECT: improvement of organoleptic characteristics of the base and the beverage and their stability during storage for 1 year.

2 cl, 3 ex