METHOD FOR PRODUCTION OF TANGERINE DISTILLATE Russian patent published in 2019 - IPC C12H6/02 C12G3/26 

FIELD: food industry.

SUBSTANCE: tangerine fruits are inspected, rinsed with water, removed skin, albedo and seeds, milled into particle size of 5–10 mm. In the produced tangerine pulp the distribution of pure culture of wine yeast is specified and 50 % of sugars contained in raw materials are fermented, the dried peel is added to the strolling pulp in amount of 1.5–2.0 % of pulp weight and a water-alcohol solution with strength of 40–45 % vol. in an amount equal to the mass of the macerated pulp. Maceration is carried out for 2–3 days at temperature 20–25 °C, liquid is drained, and a mixture of pulp and peel is added with a new portion of water-alcohol solution with strength of 30–35 % vol. in volume equal to volume of mixture and repeated maceration is performed for 1–2 days. Liquid obtained after the first maceration stage is added to the mixture and diluted with softened water till strength of 11–13 % vol. and subjected to fractionated distillation to obtain tangerine distillate with 75–82 % vol. proof. Head fraction is taken in amount of 0.5–0.7 % of the volume of the loading into the cube, and the tail fractions are taken when strength is 35–30 % vol.

EFFECT: invention ensures the production process duration reduction and production of tangerine distillate differing with pronounced aroma and initial raw material taste.

1 cl, 1 tbl, 3 ex