UA44104A - LOW ALCOHOLIC DRINK "F1" (OPTIONS "LEMON", "GRAPEFRUIT", "TROPIC", "ORANGE", "PEACH", "APRICOS", "MANGO", "PINEAPPLE") - Google Patents

Abstract

This soft drink contains: 1.8-2.4 kg/100 l of 70 % concentrated apple juice or 13.4-20.0 kg/100 l of alcoholic apple juice; 0.005-0.015 kg/100 l of sodium benzoate; 0.00005-0.00015 kg/100 l of vanillin; 0.05-0.15 kg/100 l of aromatic emulsion "Lemon", "Grapefruit", "Tropic", "Orange", "Peach", "Apricot", "Mango", "Pineapple", "Maracuya" or "Kivi" supplied by the "Esarom” firm. The other soft drink components are determined in order to provide 6-12 % strength of the aqueous alcohol solution. Additionally, the soft drink can contain 0.0003-0.0006 kg/ 100 l of glycerin.

Description

Description of the invention

The invention relates to the food industry, namely to liquor-vodka production, to the composition of 2 low-alcohol drinks.

The recipe for low-alcohol carbonated drink "Ukrainian Gin-Tonic" (TUU 18.190-94. Technical conditions) is known, which includes sugar, citric acid, an aromatic composition from plant raw materials - sage, lemon wormwood, bitter wormwood, as well as carbon dioxide. rectified ethyl alcohol and water.

According to the given recipe, a low-alcohol drink with a strength of 9 beans is obtained, transparent, with a complex 70 sour-sweet and bitter taste and a spicy-vegetable aroma.

The disadvantages of this low-alcohol drink can be called a bitter and rather sharp taste, which is poorly perceived by some categories of consumers.

The closest in terms of composition is the low-alcohol dessert drink "Limonny" (See "Recipes for 18 liquor-vodka drinks and vodkas", Kyiv, 1994, p. 131), which contains in 10Ol: 2 11111111 (water spirit) food//171111111111111111

Consumption of ingredients for 10Ol: "z z o o t"

As an aromatic component of tropical fruits, this low-alcohol dessert drink contains aromatic alcohol of lemon oil and infusion of lemon peel. -

According to this recipe, a low-alcohol dessert drink with a strength of 129506 is obtained, transparent, lemon-yellow in color, with a sweet-sour taste and aroma of lemon.

The disadvantages of this low-alcohol dessert drink are low organoleptic indicators, namely the aroma of the drink, which does not fully reproduce the natural aroma of the lemon fruit. When using the aromatic alcohol of lemon oil and the infusion of lemon peel in the composition of the drink, it is not possible to fully reproduce the complex but natural aroma of the lemon fruit. z" The task, which the group of inventions is aimed at solving, is the creation of a low-alcohol drink with high organoleptic indicators, namely a pleasant sour-sweet taste and aroma of a natural tropical fruit, by selecting the necessary ingredients in sufficient quantities.

For the version of the low-alcohol drink "F-1 Lemon", the problem is solved by the fact that the low-alcohol drink, which contains a water-alcohol mixture, sugar, citric acid and the aromatic component of tropical fruits, according to the invention, additionally contains concentrated apple juice 7095 - or alcoholized apple juice, as well as sodium benzoate and vanillin, and as an aromatic component of tropical fruits contains - aroma-emulsion "Lemon" Мо112103 of the company "Ezagot" with the following ratio of ingredients per 1О0Ол: о 50 th» » bo Due to the combination of aromatic ingredients , such as the aroma-emulsion "Lemon" Мо112103 of the company "Ezagot" in the presence of concentrated apple juice 7090 or alcoholized apple juice, the aroma of natural lemon is created in a low-temperature drink. It is the aromatic effect of concentrated 7O90 apple juice or alcoholized apple juice that softens the sharp and pronounced aroma of lemon in the aroma-emulsion "Lemon" Meo112103 of the company "Ezagot", which is made from natural essential components of tropical fruits, and because it gives it vegetal tones, which characteristic of natural lemon fruit.

Thanks to the combination of flavoring ingredients, such as concentrated apple juice 7095 or alcoholized apple juice, sugar and citric acid together with a water-alcohol mixture, a pleasant sour-sweet taste is created in the drink, which fully corresponds to the taste of natural lemon. The presence of sodium benzoate in the composition prevents fermentation of the drink, which increases the shelf life. The use of aroma-emulsion "Lemon" Мо112103 of the company "Ezagot" together with the aroma gives the drink a pleasant lemon color and makes the drink cloudy, which allows you to fully reproduce the appearance of natural lemon juice.

As a variant of the above, a low-alcohol drink is also offered, which additionally contains glycerin in the amount of 0.0003 - 0.00Obkg per 1O0Ol. Glycerin in the specified ratio removes sharp vodka tones in the aroma, which has a water-alcohol mixture, and noticeably softens the taste of the drink as a whole, which contributes to obtaining a cleaner aroma and taste of lemon without unnecessary shades.

For the version of the low-alcohol drink "F-1 Grapefruit", the task is solved by the fact that the low-alcohol drink, which contains a water-alcohol mixture, sugar, citric acid and an aromatic component of tropical fruits, according to the invention, additionally contains concentrated apple juice 7095 or alcoholized apple juice, as well as sodium benzoate and vanillin, and as an aromatic component of tropical fruits it contains /5 "Grapefruit" aroma-emulsion Mo100.005 of the "Ezagot" company with the following ratio of ingredients per 100 l: ю 25 и и и и У и

Thanks to the combination of aromatic ingredients, such as aroma-emulsion "Grapefruit" Мо100.005 of the company "Evagot" in the presence of concentrated apple juice 7090 or apple alcohol, the aroma of natural grapefruit is created in a low-temperature drink. It is the aromatic effect of concentrated apple juice 7095 or alcoholized apple juice that softens the sharp and pronounced aroma of grapefruit - 30 aroma-emulsion "Grapefruit" Мо100.005 of the company "Ezagot", which is made from natural essential components of tropical fruits, and gives it herbal tones that are characteristic of a natural grapefruit fruit. | "in)

Thanks to the combination of flavoring ingredients, such as concentrated apple juice 7095 or apple juice - alcohol, sugar and citric acid together with a water-alcohol mixture, a pleasant sour-sweet taste is created in the drink, which fully corresponds to the taste of natural grapefruit. The presence of sodium benzoate "I 35" in the composition prevents the fermentation of the drink, which increases the shelf life. The use of aroma-emulsion - "Grapefruit" Мо100.005 of the company "Ezagot" together with the aroma gives the drink a pleasant yellow-orange color and makes the drink cloudy, which allows you to fully reproduce the appearance of natural grapefruit juice.

As a variant of the above, a low-alcohol drink is also offered, which additionally contains glycerin in the amount of 0.0003 - 0.00Obkg per 1O0Ol. Glycerin in the specified ratio removes the sharp vodka tones in the "aroma" that the water-alcohol mixture has, and noticeably softens the taste of the drink as a whole, which contributes to obtaining a cleaner aroma and taste of grapefruit without extra shades. c For the version of the low-alcohol drink "F-1 Tropic", the problem is solved by the fact that the low-alcohol drink "c" contains a water-alcohol mixture, sugar, citric acid and an aromatic component of tropical fruits, according to the invention, additionally contains concentrated apple juice 7095th or 415th alcoholized apple juice, as well as sodium benzoate and vanillin, and as an aromatic component of tropical fruits it contains aroma-emulsion "Tropik" Мо100.132 of the company "Ezagot" with the following ratio of ingredients per 100 ml: g y - Х m y c. Due to the combination of aromatic ingredients, such as aroma-emulsion "Tropic" Mo100.132 of the company "Ezagot" in the presence of concentrated apple juice 7090 or apple alcohol, the aroma of natural tropical fruits is created in a low-temperature drink. It is the aromatic effect of concentrated apple juice 7090 or apple alcohol juice softens the sharp and pronounced aroma of tropical 60 fruits aroma-emulsion "Tropic" Mo100.132 of the firm " Esagot", which is made from natural essential components of tropical fruits, and gives it vegetal tones, which are characteristic of the natural fruit of tropical fruits.

Thanks to the combination of flavoring ingredients, such as concentrated apple juice 7095 or alcoholized apple juice, sugar and citric acid together with a water-alcohol mixture, a pleasant sour-sweet taste is created in the drink, which fully corresponds to the taste of natural tropical fruits. The presence of sodium benzoate in the composition prevents fermentation of the drink, which increases the shelf life. Use of "Tropic" aroma-emulsion

Mo100.132 of the company "Ezagot", together with the aroma, gives the drink a pleasant orange color and clouds the drink, which allows you to fully reproduce the appearance of natural juice of tropical fruits.

As a variant of the above, a low-alcohol drink is also offered, which additionally contains glycerin in the amount of 0.0003 - 0.00Obkg per 1O0Ol. Glycerin in the specified ratio removes sharp vodka tones in the aroma, which has a water-alcohol mixture, and noticeably softens the taste of the drink as a whole, which contributes to obtaining a cleaner aroma and taste of tropical fruits without unnecessary shades.

For the version of the low-alcohol drink "F-1 Orange", the task is solved by the fact that the low-alcohol drink, which contains in its composition a water-alcohol mixture, sugar, citric acid and an aromatic 7/0 component of tropical fruits, according to the invention, additionally contains concentrated apple juice 7095 - or alcoholized apple juice, as well as sodium benzoate and vanillin, and as an aromatic component of tropical fruits contains the aroma-emulsion "Orange" Мо100.050 of the company "Ezagot" with the following ratio of ingredients per 1O0Ol:

Thanks to the combination of aromatic ingredients, such as the aroma-emulsion "Orange" Mo100.050 of the company "Evagot" in the presence of concentrated apple juice 7090 or alcoholized apple juice, the aroma of a natural orange is created in a low-temperature drink. It is the aromatic effect of concentrated apple juice 7095 or alcoholized apple juice that softens the sharp and pronounced aroma of orange "Apelsyn" aroma-emulsion Mo100.050 of the "Ezagot" company, which is made from natural essential components of tropical fruits, and gives it vegetal tones , which are characteristic of natural orange fruit.

Thanks to the combination of flavoring ingredients, such as concentrated apple juice 7095 or alcoholized apple juice, sugar and citric acid together with a water-alcohol mixture, a pleasant sour-sweet taste is created in the drink, which fully corresponds to the taste of a natural orange. The presence in the composition of sodium benzoate "(2) prevents the fermentation of the drink, which increases the shelf life. The use of aroma-emulsion "Orange" "-

Mo100.050 of the "Ezagot" company, together with the aroma, gives the drink a pleasant orange color and clouds the drink, which allows you to fully reproduce the appearance of natural orange juice. As an alternative to the above, a low-alcohol drink is also offered, which additionally contains glycerin in the amount of 0.0003 - 0.00Obkg per 1O0Ol. Glycerin in the specified ratio removes sharp vodka tones in the aroma, which has a water-alcohol mixture, and noticeably softens the taste of the drink as a whole, which contributes to obtaining a cleaner aroma and taste of orange without extra shades.

For the version of the low-alcohol drink "F-1 Peach", the task is solved by the fact that the "20 low-alcohol drink, which contains in its composition a water-alcohol mixture, sugar, citric acid and an aromatic component of tropical fruits, according to the invention, additionally contains concentrated apple juice 7095 or alcoholized apple juice, as well as sodium benzoate and vanillin, and as an aromatic component of tropical fruits it contains: "Peach" aroma-emulsion Mo100.095 of the "Ezagot" company with the following ratio of ingredients per 100 ml: 5 parts

Shshch and o

AND"

Thanks to the combination of aromatic ingredients, such as aroma-emulsion "Peach" Mo100.095 of the company "Ezagot" in the presence of apple juice concentrated 7090 or apple juice alcohol, the aroma of a natural peach is created in a mild 99 drink. It is the aromatic effect of concentrated apple juice. 7O90 or apple alcohol juice softens the sharp and pronounced aroma of peach aroma-emulsion "Peach" Мо100.095 of the company "Ezagot", which is made from natural essential components of tropical fruits, and gives it vegetal tones, which are characteristic of natural peach fruit .

Thanks to the combination of flavoring ingredients, such as concentrated apple juice 7095 or alcoholized apple juice, sugar and citric acid together with a water-alcohol mixture, a pleasant sour-sweet taste is created in the drink, which fully corresponds to the taste of a natural peach. The presence of sodium benzoate in the composition prevents fermentation of the drink, which increases the shelf life. Use of aroma-emulsion "Peach"

Mo100.095 of the "Ezagot" company, together with the aroma, gives the drink a pleasant orange color and clouds the drink, which allows you to fully reproduce the appearance of natural peach juice. because As a variant of the above, a low-alcohol drink is also offered, which additionally contains glycerin in the amount of 0.0003 - 0.00Obkg per 1O0Ol. Glycerin in the specified ratio removes sharp vodka tones in the aroma, which has a water-alcohol mixture, and noticeably softens the taste of the drink as a whole, which contributes to obtaining a purer aroma and taste of peach without extra shades.

For the version of the low-alcohol drink "F-1 Apricot", the task is solved by the fact that the low-alcohol drink, which contains a water-alcohol mixture, sugar, citric acid and an aromatic component of tropical fruits, according to the invention, additionally contains concentrated apple juice 7095 or alcoholized apple juice, as well as sodium benzoate and vanillin, and as an aromatic component of tropical fruits contains aroma-emulsion "Abrikos" Mo100.122 of the company "Ezagot" with the following ratio of ingredients per 10Ol: - iv

Due to the combination of aromatic ingredients, such as aroma-emulsion "Abrikos" Mo100.122 of the company "Ezagot" in the presence of apple juice concentrated 7090 or apple juice alcohol, the aroma of natural apricot is created in a low-temperature drink. It is the aromatic effect of concentrated apple juice 7O90 or alcoholized apple juice that softens the sharp and pronounced apricot aroma of the aroma-emulsion "Abrikos" Мо100.122 of the company "Ezagot", which is made from natural essential components of tropical fruits, and gives it vegetable tones , which are characteristic of the natural apricot fruit.

Thanks to the combination of flavoring ingredients, such as concentrated apple juice 7095 or alcoholized apple juice, sugar and citric acid together with a water-alcohol mixture, a pleasant sour-sweet taste is created in the drink, which fully corresponds to the taste of natural apricot. The presence of sodium benzoate in the composition prevents fermentation of the drink, which increases the shelf life. Use of aroma-emulsion "Apricot" «

Mo100.122 of the "Ezagot" company, together with the aroma, gives the drink a pleasant orange color and clouds the drink, which allows you to fully reproduce the appearance of natural apricot juice. (av)

As a variant of the above, a low-alcohol drink is also offered, which additionally contains glycerin in the amount of 0.0003 - 0.00Obkg per 1O0Ol. Glycerin in the specified ratio removes the sharp vodka tones in the aroma, which has a water-alcohol mixture, and noticeably softens the taste of the drink as a whole, which contributes to obtaining a "cleaner aroma and taste of apricot without unnecessary shades." "

For the version of the low-alcohol drink "F-1 Mango", the task is solved by the fact that the low-alcohol drink, which contains a water-alcohol mixture, sugar, citric acid and an aromatic component of tropical fruits, according to the invention, additionally contains concentrated apple juice 7095 or alcoholized apple juice, as well as sodium benzoate and vanillin, and as an aromatic component of tropical fruits it contains "20 aroma-emulsion "Mango" Мо100.045 of the company "Ezagot" with this ratio of ingredients at 10Ol: w-v s :" in 7 with

Shshch (ав) 50 Thanks to the combination of aromatic ingredients, such as aroma-emulsion "Mango" Mo100.045 of the company "Ezagot" in

And" the presence of concentrated apple juice 7090 or alcoholized apple juice creates a natural mango aroma in a low-temperature drink. It is the aromatic effect of concentrated apple juice 7090 or alcoholized apple juice that softens the sharp and pronounced mango aroma of the aroma-emulsion "Mango"

Mo100.045 of the company "Ezagot", which is made from natural essential components of tropical fruits, and gives it 59 vegetable tones, which are characteristic of the natural mango fruit. in. Thanks to the combination of flavoring ingredients, such as concentrated apple juice 7095 or alcoholized apple juice, sugar and citric acid together with a water-alcohol mixture, a pleasant sour-sweet taste is created in the drink, which fully corresponds to the taste of natural mango. The presence of sodium benzoate in the composition prevents fermentation of the drink, which increases the shelf life. The use of aroma-emulsion "Mango" Мо100.045 60 of the company "Ezagot" together with the aroma gives the drink a pleasant light orange color and makes the drink cloudy, which allows you to fully reproduce the appearance of natural mango juice.

As a variant of the above, a low-alcohol drink is also offered, which additionally contains glycerin in the amount of 0.0003 - 0.00Obkg per 1O0Ol. Glycerin in the specified ratio removes sharp vodka tones in the aroma, which has a water-alcohol mixture, and significantly softens the taste of the drink as a whole, which contributes to obtaining a purer aroma and taste of mango without extra shades.

For the version of the low-alcohol drink "F-1 Pineapple", the problem is solved by the fact that the low-alcohol drink, which contains a water-alcohol mixture, sugar, citric acid and an aromatic component of tropical fruits, according to the invention, additionally contains concentrated apple juice 7095 or alcoholized apple juice, as well as sodium benzoate and vanillin, and as an aromatic component of tropical fruits contains aroma-emulsion "Pineapple" Mo100.027 of the company "Ezagot" with the following ratio of ingredients per 1O0Ol:

Thanks to the combination of aromatic ingredients, such as aroma-emulsion "Pineapple" Mo100.027 of the company "Ezagot" in the presence of apple juice concentrated 7090 or apple juice alcohol, the aroma of natural pineapple is created in a low-temperature drink. It is the aromatic effect of concentrated apple juice 7O90 or alcoholized apple juice that softens the sharp and pronounced pineapple aroma of the aroma-emulsion "Pineapple" Mo100.027 of the "Ezagot" company, which is made from natural essential components of tropical fruits, and gives it vegetal tones. which are characteristic of the natural pineapple fruit.

Thanks to the combination of flavoring ingredients, such as concentrated apple juice 7095 or alcoholized apple juice, sugar and citric acid together with a water-alcohol mixture, a pleasant sour-sweet taste is created in the drink, which fully corresponds to the taste of natural pineapple. The presence of sodium benzoate in the composition prevents fermentation of the drink, which increases the shelf life. The use of aroma-emulsion "Pineapple" «

Mo100.027 of the "Ezagot" company together with the aroma gives the drink a pleasant light yellow color and clouds the drink, which allows you to fully reproduce the appearance of natural pineapple juice.

As a variant of the above, a low-alcohol drink is also offered, which additionally contains glycerin in the amount of 0.0003 - 0.00Obkg per 1O0Ol. Glycerin in the specified ratio removes sharp vodka tones in the aroma, which has a water-alcohol mixture, and noticeably softens the taste of the drink as a whole, which contributes to obtaining (av) a cleaner aroma and taste of pineapple without extra shades. "-

For the version of the low-alcohol drink "F-1 Maracuya", the problem is solved by the fact that the low-alcohol drink, which contains in its composition a water-alcohol mixture, sugar, citric acid and the aromatic component of tropical fruits, according to the invention, additionally contains concentrated apple juice 7095 or alcoholized apple juice, as well as sodium benzoate and vanillin, and as an aromatic component of tropical fruits contains the aroma-emulsion "Passion fruit" Мо100.056 of the company "Ezagot" with the following ratio of ingredients per 10Ol: "- z - g" in mg g" Thanks to the combination of aromatic ingredients, such as aroma-emulsion "Passion fruit" Mo100.056 of the company - "Evagot" in the presence of apple juice concentrated 7090 or apple juice alcohol, the aroma of natural passion fruit is created in a low-temperature drink. It is the aromatic effect of apple juice (av) 50 concentrated 7090 or apple juice alcohol that softens the sharp and pronounced aroma of passion fruit

T" aroma-emulsion "Passion fruit" Mo100.056 of the company "Ezagot", which is made from natural essential components of tropical fruits, and gives it vegetal tones that are characteristic of the natural passion fruit fruit.

Thanks to the combination of flavoring ingredients, such as concentrated apple juice 7095 or alcoholized apple juice, sugar and citric acid together with a water-alcohol mixture, a pleasant sweet-sour taste is created in the drink, which fully corresponds to the taste of natural passion fruit. The presence of sodium benzoate in prevents the fermentation of the drink, which increases the shelf life. Using the aroma-emulsion "Passion fruit"

Mo100.056 of the company "Ezagot" together with the aroma gives the drink a pleasant orange color and clouds the drink, which allows you to fully reproduce the appearance of natural passion fruit juice.

As a variant of the above, a low-alcohol drink is also offered, which additionally contains glycerin in the amount of 60 00003 - 0.000 bkg per 100 l. Glycerin in the specified ratio removes sharp vodka tones in the aroma, which has a water-alcohol mixture, and noticeably softens the taste of the drink as a whole, which contributes to obtaining a cleaner aroma and taste of passion fruit without unnecessary shades.

For the version of the low-alcohol drink "F-1 Kiwi", the problem is solved by the fact that the low-alcohol drink, which contains a water-alcohol mixture, sugar, citric acid and the aromatic component of tropical fruits, according to the invention, additionally contains concentrated apple juice 7095 or alcoholized apple juice, as well as sodium benzoate and vanillin, and as an aromatic component of tropical fruits contains aroma-emulsion "Kiwi" Мо100.099 of the company "Ezagot" with the following ratio of ingredients per 10Ol: and 1o

Thanks to the combination of aromatic ingredients, such as aroma-emulsion "Kiwi" Mo100.099 of the company "Ezagot" in the presence of apple juice concentrated 7090 or apple juice alcohol, the aroma of natural kiwi is created in a low-temperature drink. It is the aromatic effect of concentrated apple juice 7095 or alcoholized apple juice that softens the sharp and pronounced aroma of kiwi aroma-emulsion "Kiwi" Мо100.099 of the company "Ezagot", which is made from natural essential components of tropical fruits, and gives it vegetal tones. which are characteristic of the natural kiwi fruit.

Thanks to the combination of flavor ingredients, such as concentrated TtObr apple juice or alcoholized apple juice, sugar and citric acid together with a water-alcohol mixture, a pleasant sour-sweet taste is created in the drink, which fully corresponds to the taste of natural kiwi. The presence of sodium benzoate in the composition prevents fermentation of the drink, which increases the shelf life. The use of aroma-emulsion "Kiwi" Mo100.099 of the company "Ezagot" together with the aroma gives the drink a pleasant green color and makes the drink cloudy, which allows you to fully reproduce the appearance of natural kiwi juice.

As a variant of the above, a low-alcohol drink is also offered, which additionally contains glycerin in the amount of 0.0003 - 0.00Obkg per 1O0Ol. Glycerin in the specified ratio removes sharp vodka tones in the aroma, which has a water-alcohol mixture, and significantly softens the taste of the drink as a whole, which contributes to obtaining a cleaner aroma and taste of kiwi without unnecessary shades. « 20 A low-alcohol drink is prepared in the following sequence:

First, a water-alcohol mixture is prepared based on the given strength of the drink - a mixture of ethyl alcohol (2 rectified with softened drinking water, and it is purified on a filtration unit. Concentrated apple juice 7095 or alcoholized apple juice is placed in the blending tank and add about 5095 of the total amount of the water-alcohol mixture and stir. Then, with constant stirring, add sugar in the form of "I from a pre-prepared sugar syrup of 65.890 and citric acid, previously diluted in "10 times the amount of softened drinking water, taken from the total volume. After that, aroma-emulsion, vanillin and sodium benzoate, previously diluted in a 10-fold amount of the water-alcohol mixture taken from the total volume, are placed in the mixing tank. The mixture is brought to the specified volume with the water-alcohol mixture , thoroughly mixed and filtered, after laboratory determination of physico-chemical parameters (alcohol content, acidity and sugar content) and organoleptic data of the drink, and if necessary, specify these parameters by adding alcohol, citric acid or sugar syrup, respectively. Finished products are sent for bottling. c When preparing the low-alcohol drink "F1 Lemon" according to this example, the following ingredients are used: with c? eat

Shhhh

F i» " " o.

An example of a concrete version of a low-alcohol drink "FI Lemon" with a calculated strength of 895 (See Table 1.1, Example 3):

2.1 kg of concentrated apple juice 7095 or 16.7 l of alcoholized apple juice are placed in a mixing tank with a volume of 100 l, and 7.35 l of rectified ethyl alcohol and 40 l of softened drinking water are added, then with constant stirring, add sugar in the amount of 6.954 kg in the form of a pre-prepared sugar syrup of 65.895 kg, and citric acid in the amount of 0.5 kg, previously diluted in 10 times the amount of softened drinking water taken from the total volume. Then, in the blending tank, add the aroma-emulsion component "Lemon" Mo112103 of the company "Ezagot" (Austria) in the amount of 0.0 kg, vanillin in the amount of 0.000 kg and sodium benzoate in the amount of 0.0 kg, diluted in 100 ml of rectified ethyl alcohol taken from the general volume The mixture is diluted with drinking water to the specified volume of 65-100 liters, filtered, and the physical and chemical parameters (alcohol content, acidity, and sugar content) are determined in the laboratory.

and organoleptic data of the drink, and if necessary, refine these parameters by adding alcohol, citric acid or sugar syrup, respectively. Finished products are sent for bottling.

According to the given example, a low-alcohol drink with the following physicochemical parameters is obtained: и мнстувуо 00001111 mass concentration of total sugar, poosmo 6. and with the following organoleptic indicators: iv

Tasting rating on a 10-point system - 9.5.

A number of other examples similar to this one were conducted, and the results are listed in Table 1.1. Table 1.1 shows that the best implementation examples are examples 2, 3, and 4. Examples 1 and 5 reveal insufficient organoleptic indicators, which confirm relatively low tasting ratings.

The strength of the low-alcohol drink "FI Lemon" can be arbitrarily chosen within the limits set by the standards for low-alcohol drinks from 6 to 129506, depending on the specific conditions of production and sale.

An example of a specific implementation of a low-alcohol drink "F1 Lemon" with a calculated strength of 890 with the additional use of glycerin in accordance with the dependent clause of the formula (See Table 1.2, Example 3):

First, "Artist" vodka is prepared according to the well-known technology, which has the following composition per 1000 liters:

WITH

"in)

When the "Artist" vodka is prepared, proceed to the direct preparation of the low-alcohol "F1 Lemon" drink: -

Concentrated 7090% apple juice in the amount of 2.1 kg or alcoholized apple juice in the amount of 16.7 l is placed in a mixing tank with a volume of 100 liters. Next, 19 liters of "Artist" 3o vodka, prepared in advance, are added to the blending tank. This is how glycerin is added to a low-alcohol drink, as well as part of the water-alcohol mixture and part of sugar. Then, with constant stirring, add sugar in the amount of 6.934 kg in the form of a pre-prepared sugar syrup of 65.890, and citric acid in the amount of 00.5 kg, previously diluted in 10 times the amount of softened drinking water taken from the total volume. After that, in the mixing tank, add the aroma-emulsion component "Lemon" Мо112103 of the company "Evzagot" (Austria) in the amount of 0.1 kg, vanillin in the amount of 0.0001 kg and sodium benzoate in the amount of 0.01 kg, diluted in 1 liter of "Artist" vodka. The mixture is made c) with drinking water softened to the specified volume of 100 l, filtered, the laboratory determines the physico-chemical indicators (alcohol content, acidity and sugar content) and organoleptic data of the drink, and if necessary, these parameters are specified by adding alcohol, citric acid or sugar syrup, respectively. Finished products are sent for bottling.

According to the given example, a low-alcohol drink with the following physico-chemical parameters is obtained: mass t 00010111 mass concentration of total sugar, approximately 90 ee

T" and with the following organoleptic indicators: zv z"

Tasting rating on a 10-point system - 9.6. for A number of other examples, similar to this one, were carried out, and the results are listed in Table 1.2. Table 1.2 shows that when glycerin is used in a low-alcohol drink, which in practice is done by using "Artist" vodka instead of a water-alcohol mixture and part of sugar, it improves the organoleptic indicators of the drink as a whole.

When preparing the low-alcohol drink "F1 Grapefruit" according to this example, the following 65 ingredients are used:

at

An example of a specific implementation of a low-alcohol drink "FI Grapefruit" with a calculated strength of 890 (See 7/5 Table 2.1, Example 3):

2.1 kg of concentrated 7090% apple juice or 16.7 l of alcoholized apple juice are placed in a mixing tank with a volume of 100 l, and 7.35 l of rectified ethyl alcohol and 40 l of softened drinking water are added, then with constant stirring, add sugar in the amount of 6.954 kg in the form of a pre-prepared sugar syrup of 65.895 kg, and citric acid in the amount of 0.5 kg, previously diluted in 10 times the amount of softened drinking water taken from the total volume. After that, the aroma-emulsion component "Grapefruit" Mo100.005 of the company "Ezagot" (Austria) is placed in the mixing tank in the amount

0.1 kg, vanillin in the amount of 0.000 kg and sodium benzoate in the amount of 0.00 kg, diluted in a liter of rectified ethyl alcohol taken from the total volume. The mixture is diluted with drinking water to the specified volume of 100 liters, filtered, the laboratory determines the physico-chemical parameters (alcohol content, acidity and sugar content) and organoleptic data of the drink, and if necessary, these parameters are specified by adding alcohol and citric acid, respectively or sugar syrup. Finished products are sent for bottling. "

According to the given example, a low-alcohol drink with the following physico-chemical parameters is obtained: 1 nstivo, h zo 00001111 mass concentration of total sugar, poosmo 6. o - and with the following organoleptic indicators: M « h y | and | shi

Tasting rating on a 10-point system - 9.5. c A number of other examples similar to this one were carried out, and the results are listed in Table 2.1. It can be seen from table 2.1 that examples 2, 3, and 4 are the best implementation examples. Examples 1 and 5 reveal insufficient organoleptic indicators, which confirm relatively low tasting ratings. 415 The strength of the low-alcohol drink "FI Grapefruit" can be arbitrarily chosen within the range of 6 - 129506 specified by the standards for low-alcohol drinks, depending on the specific conditions of production and sale.

An example of a specific implementation of a low-alcohol drink "FI Grapefruit" with a calculated strength of 8905 with the additional use of glycerin in accordance with the dependent clause of the formula (See Table 2.2, Example 3): - First, "Artist" vodka is prepared according to the known technology, which has the following composition on 10O0l: about p

When the "Artist" vodka is prepared, proceed to the direct preparation of the low-alcohol "FI Grapefruit" drink: 2.1 kg of 7090% concentrated apple juice or 16.7 l of alcoholized apple juice are placed in a mixing tank with a volume of 100 liters. Next, 19 liters of pre-prepared "Artist" vodka is added to the mixing tank. This is how glycerin, as well as part of the water-alcohol mixture and part of sugar, are added to the low-alcohol drink. Then, with constant stirring, add sugar in the amount of 6.934 kg in the form of 60 pre-prepared sugar syrup of 65.8956, and citric acid in the amount of 00.5 kg, previously diluted in 10 times the amount of softened drinking water taken from the total volume emu. After that, the aroma-emulsion component "Grapefruit" Mo100.005 of the company "Ezagot" (Austria) in the amount of 0.1 kg, vanillin in the amount of 0.000 kg and sodium benzoate in the amount of 0.0 kg, diluted in "Artist" vodka, are added to the mixing tank. The mixture is diluted with drinking water to the specified volume of 100 liters, filtered, the laboratory determines the physico-chemical parameters (alcohol content, acidity and sugar content) and organoleptic data of the drink, and if necessary, these parameters are specified by adding alcohol, lemon juice accordingly acid or sugar syrup. Finished products are sent for bottling.

According to the given example, a low-alcohol drink with the following physico-chemical parameters is obtained: composition 00001111 mass concentration of total sugar, poosmo 6. and with the following organoleptic parameters:

Tasting rating on a 10-point system - 9.6.

A number of other examples similar to this one were conducted, and the results are listed in Table 2.2. Table 20 2.2 shows that when glycerin is used in a low-alcohol drink, which in practice is done by using "Artist" vodka instead of a water-alcohol mixture and part of the sugar, it improves the organoleptic indicators of the drink as a whole.

When preparing the low-alcohol drink "F1 Tropic" according to this example, the following ingredients are used: 25 " with sh o - -" 35 h

An example of a specific implementation of a low-alcohol drink "FI Tropic" with a calculated strength of 895 (See

Table 3.1, Example 3):

In a mixing tank with a volume of 100 liters, add 2.1 kg of concentrated apple juice 7090 or 16.7 liters of distilled apple juice, and add 7.35 liters of rectified ethyl alcohol and drinking water softened in in the amount of 40 liters, then with constant stirring add sugar in the amount of 6.954 kg in the form of a pre-prepared sugar syrup of 65.8950, and citric acid in the amount of 0.45 kg, previously diluted in a 10-fold amount of softened drinking water , taken from the total volume. After that, the aroma-emulsion component "Tropic" Mo100.132 of the company "Ezagot" (Austria) in the amount of 0.09 kg, vanillin in the amount of 0.000 kg and sodium benzoate in the amount of 0.0 kg, diluted in rectified ethyl alcohol, taken from the total volume. The mixture is brought to the desired volume of 100 liters with drinking water, filtered, and the physical and chemical parameters (alcohol content, acidity, and sugar content) are determined in the laboratory.

"Sg" and organoleptic data of the drink, and if necessary, clarify these parameters by adding alcohol, citric acid or sugar syrup, respectively. Finished products are sent for bottling.

According to the given example, a low-alcohol drink with the following physico-chemical parameters is obtained: o 50 note vo) t» 00011 mesteyuteprazyalnoyutsuueu torsme zo v. and with the following organoleptic indicators: sh

Tasting rating on a 10-point system - 9.5.

A number of other examples similar to this one were conducted, and the results are listed in Table 3.1. Table 3.1 shows that the best implementation examples are examples 2, 3, and 4. Examples 1 and 5 reveal insufficient organoleptic indicators, which confirm relatively low tasting ratings.

The strength of the low-alcohol drink "FI Tropic" can be arbitrarily chosen within the limits set by the standards for low-alcohol drinks from 6 to 129506, depending on the specific conditions of production and sale.

An example of a specific implementation of the low-alcohol drink "F1 Tropic" with a calculated strength of 890 with the additional use of glycerin in accordance with the dependent clause of the formula (See Table 3.2, Example 3):

First, "Artist" vodka is prepared according to the well-known technology, which has the following composition for 10O0l: a

When the "Artist" vodka is prepared, proceed to the direct preparation of the low-alcohol "F1 Tropic" drink:

2.1 kg of concentrated 7090% apple juice or 16.7 l of alcoholized apple juice are placed in a 100-liter mixing tank. Next, 19 liters of pre-prepared "Artist" vodka is added to the mixing tank. This is how glycerin, as well as part of the water-alcohol mixture and part of sugar, are added to the low-alcohol drink. Then, with constant stirring, add sugar in the amount of 6.934 kg in the form of a pre-prepared sugar syrup of 65.890, and citric acid in the amount of 0.45 kg, previously diluted in 10 times the amount of softened drinking water taken from the total volume. After that, the aroma-emulsion component "Tropic" Moe 100.132 of the company "Ezagot" (Austria) in the amount of 0.09 kg, vanillin in the amount of 0.000 kg and sodium benzoate in the amount of 0.0 kg, diluted in "Artist" vodka, are added to the blending tank. The mixture is diluted with drinking water to the specified volume of 100 liters, filtered, the laboratory determines the physico-chemical parameters (alcohol content, acidity and sugar content) and organoleptic data of the drink, and if necessary, these parameters are specified by adding alcohol and citric acid, respectively or sugar syrup. Finished products 29 are sent for bottling. "

According to the given example, a low-alcohol drink with the following physico-chemical parameters is obtained: moto th » 0000111 meyuayuschentratsyazaaloytsuyuuttoy vo F - and with the following organoleptic parameters: "I zv z "

Tasting rating on a 10-point system - 9.6. A number of other examples similar to this one were conducted, and the results are listed in Table 3.2. Table » 3.2 shows that when glycerin is used in a low-alcohol drink, which in practice is done by using "Artist" vodka instead of a water-alcohol mixture and part of sugar, it improves the organoleptic indicators of the drink as a whole.

When preparing the low-alcohol drink "F1 Orange" according to this example, the following ingredients are used: ш» - о 2» » 60 An example of a specific implementation of the low-alcohol drink "F1 Orange" with a calculated strength of 8905 (See

Table 4.1, Example 3):

2.1 kg of concentrated 7090% apple juice or 16.7 l of alcoholized apple juice are placed in a mixing tank with a volume of 100 l, and 7.35 l of rectified ethyl alcohol and 40 l of softened drinking water are added, then with constant stirring, add sugar in the amount of 6.954 kg in the form of a pre-prepared sugar syrup of 65.8956 kg, and citric acid in the amount of 0.45 kg, previously diluted in 10 times the amount of softened drinking water taken from the total volume . After that, the aroma-emulsion component "Orange" Mo100.050 of the company "Ezagot" (Austria) is placed in the mixing tank in the amount

O.09 kg, vanillin in the amount of 0.000 kg and sodium benzoate in the amount of 0 O.0 kg, diluted in Tl of rectified ethyl alcohol, taken from the total volume. The mixture is diluted with drinking water to the specified volume of 100 liters, filtered, the physical and chemical parameters (alcohol content, acidity and sugar content) and organoleptic data of the drink are determined in the laboratory, and if necessary, these parameters are specified by adding alcohol and citric acid, respectively or sugar syrup. Finished products are sent for bottling.

According to the given example, a low-alcohol drink with the following physical and chemical parameters is obtained:

And note vo) 00001111 mesovacoccentration of total sugar, ptoosm3 8. and with the following organoleptic indicators:

Tasting rating on a 10-point system - 9.5.

A number of other examples similar to this one were conducted, and the results are listed in Table 4.1. Table 4.1 shows that the best implementation examples are examples 2, 3, and 4. Examples 1 and 5 show insufficient organoleptic indicators, which confirm relatively low tasting ratings.

The strength of the low-alcohol drink "FI Orange" can be arbitrarily chosen within the limits set by the standards for low-alcohol drinks from 6 to 129506, depending on the specific conditions of production and sale.

An example of a specific implementation of a low-alcohol drink "FI Orange" with a calculated strength of 895 with the additional use of glycerin in accordance with the dependent clause of the formula (See Table 4.2, Example 3): "

First, "Artist" vodka is prepared according to the well-known technology, which has the following composition for 1000 liters: "c) - "

When the "Artist" vodka is prepared, proceed to the direct preparation of the drink - low-alcohol "F1 Orange":

2.1 kg of concentrated 7090% apple juice or 16.7 l of alcoholized apple juice are placed in a 100-liter mixing tank. Next, 19 liters of pre-prepared "Artist" vodka is added to the blending tank. This is how glycerin, as well as part of the water-alcohol mixture and part of sugar, are added to the low-alcohol drink. Then, with constant stirring, add sugar in the amount of 6.934 kg in the form of 3 c of pre-prepared sugar syrup of 65.890 kg, and citric acid in the amount of 0.45 kg, previously diluted in a 10-fold amount of softened drinking water taken from the total After that, the aroma-emulsion component "Orange" Mo100.050 of the company "Ezagot" (Austria) in the amount of 0.09 kg, vanillin in the amount of 0.000 kg and sodium benzoate in the amount of 0.0 kg, diluted in vodka "Artist". The mixture is diluted with drinking water to the specified volume of 100 liters, filtered, the laboratory determines the physico-chemical parameters (alcohol content, acidity and sugar content) and organoleptic data of the drink, and if necessary, these parameters are specified by adding alcohol accordingly. citric acid or sugar syrup. Finished products are sent for bottling. - According to the given example, a low-alcohol drink with the following physico-chemical parameters is obtained: o 50 moto i" 00001111 mass concentration of total sugar, fruit 8. and in and with the following organoleptic indicators: 59

Tasting rating on a 10-point system - 9.6.

A number of other examples similar to this one were conducted, and the results are listed in Table 4.2. Table 65 4.2 shows that when glycerin is used in a low-alcohol drink, which in practice is done by using "Artist" vodka instead of a water-alcohol mixture and part of the sugar, it improves the organoleptic indicators of the drink as a whole.

When preparing the low-alcohol drink "FI Peach" according to this example, the following ingredients are used:

An example of a specific implementation of a low-alcohol drink "FI Peach" with a calculated strength of 8905 (See

Table 5.1, Example 3):

2.1 kg of concentrated 7090% apple juice or 16.7 l of alcoholized apple juice are placed in a mixing tank with a volume of 100 l, and 7.35 l of rectified ethyl alcohol and 40 l of softened drinking water are added, then with constant stirring, add sugar in the amount of 6.954 kg in the form of a pre-prepared sugar syrup of 65.8950, and citric acid in the amount of 0.45 kg, previously diluted in 10 times the amount of softened drinking water taken from the total volume. After that, the aroma-emulsion component "Peach" Mo100.095 of the company "Ezagot" (Austria) is added to the blending tank in the amount

0.09 kg, vanillin in the amount of 0.000 kg and sodium benzoate in the amount of 00.0 kg, diluted in Tl of rectified ethyl alcohol, taken from the total volume. The mixture is diluted with drinking water to the specified volume of 100 liters, filtered, the physico-chemical parameters (alcohol content, acidity and sugar content) and organoleptic data of the drink are determined in the laboratory, and if necessary, these parameters are specified by adding alcohol, lemon juice accordingly. with acid or sugar syrup. Finished products are sent for bottling.

According to the given example, a low-alcohol drink with the following physico-chemical parameters is obtained: o note vo) - - with 0000111 mehevyutenratsyazaaloytsuyuyu toy vo. h and with the following organoleptic indicators: « and Z -

AND"

Tasting rating on a 10-point system - 9.5. iz 395 A number of other examples, similar to this one, were conducted, and the results are listed in Table 5.1. Table 5.1 shows that the best implementation examples are examples 2, 3, and 4. Examples 1 and 5 are found to be insufficient

ChK" organoleptic indicators, which confirm relatively low tasting ratings. - The strength of the low-alcohol drink "FI Persyk" can be arbitrarily chosen within the limits set by the standards for low-alcohol drinks from 6 to 129506, depending on the specific conditions of production and sale. (ав) 50 An example of a specific implementation of a low-alcohol drink "FI Persik" with a calculated strength of 890 with

And" additional use of glycerin in accordance with the dependent clause of the formula (See Table 5.2, Example 3):

First, "Artist" vodka is prepared according to the well-known technology, which has the following composition for 10O0l: zv »

When the "Artist" vodka is prepared, proceed to the direct preparation of the low-alcohol drink "F1 Persik": 2.1 kg of concentrated apple juice of 7090% or 16.7 liters of alcoholized apple juice are placed in a mixing tank with a volume of 100 liters. Next, 19 liters of pre-prepared "Artist" vodka is added to the mixing tank. This is how glycerin, as well as part of the water-alcohol mixture and part of sugar, are added to the low-alcohol drink. Then, with constant stirring, add sugar in the amount of 6.934 kg in the form of a pre-prepared sugar syrup of 65.890, and citric acid in the amount of 0.45 kg, previously diluted in 10 times the amount of softened drinking water taken from the total volume. After that, the aroma-emulsion component "Peach" Mo100.095 of the company "Ezagot" (Austria) in the amount of 0.09 kg, vanillin in the amount of 0.000 kg and sodium benzoate in the amount of 0.0 kg, diluted in vodka "Artist" are added to the mixing tank. The mixture is diluted with drinking water to the specified volume of 100 liters, filtered, the laboratory determines the physico-chemical parameters (alcohol content, acidity and sugar content) and organoleptic data of the drink, and if necessary, these parameters are specified by adding alcohol and citric acid, respectively or sugar syrup. Finished products are sent for bottling.

According to the given example, a low-alcohol drink with the following physicochemical parameters is obtained: noti vo) o 00001111 mesovacocscentration of total sugar, ptoosm3 8 and with the following organoleptic indicators: no y no y

Tasting rating on a 10-point system - 9.6.

A number of other examples similar to this one were conducted, and the results are listed in Table 5.2. Table 5.2 shows that when glycerin is used in a low-alcohol drink, which in practice is done by using "Artist" vodka instead of a water-alcohol mixture and part of sugar, it improves the organoleptic indicators of the drink as a whole.

When preparing the low-alcohol drink "FI Apricot" according to this example, the following ingredients are used: , Example 3): with 7090% concentrated apple juice in the amount of 2.1 kg or alcoholized apple juice in the amount of 16.7 l, and add rectified ethyl alcohol in the amount of 7.35 l and drinking water yakshena in the amount of 40 liters, then with constant stirring add sugar in the amount of 6.954 kg in 1" 15 in the form of a pre-prepared sugar syrup of 65.8950, and citric acid in the amount of 0.45 kg, previously diluted in 10 times the amount of drinking water of quality, taken from the total volume

ChK" mixing vat is filled with the aroma-emulsion component "Abrikos" Mo100.122 of the company "Ezagot" (Austria) in the amount of 0.09 kg, vanillin in the amount of 0.000 kg and sodium benzoate in the amount of 0.0 kg, diluted in 100 ml of rectified ethyl alcohol. taken from the total volume. The mixture is diluted with drinking water to the specified volume (a.v.) of 50-100 liters, filtered, and the physical and chemical parameters (alcohol content, acidity, and sugar content) are determined in the laboratory.

And" and the organoleptic data of the drink, and if necessary, clarify these parameters by adding alcohol, citric acid or sugar syrup, respectively. Finished products are sent for bottling.

According to the given example, a low-alcohol drink with the following physicochemical parameters is obtained: 0000011 strength in » 00001111 mesovacoccentration of total sugar, ptoosm3 8 60 and with the following organoleptic parameters: that

Tasting rating on a 10-point system - 9.5.

A number of other examples similar to this one were conducted, and the results are listed in Table 6.1. Table 6.1 shows that the best implementation examples are examples 2, 3, and 4. Examples 1 and 5 reveal insufficient organoleptic indicators, which confirm relatively low tasting ratings.

The strength of the low-alcohol drink "FI Apricot" can be arbitrarily chosen within the limits set by the standards for low-alcohol drinks from 6 to 129506, depending on the specific conditions of production and sale.

An example of a specific implementation of a low-alcohol drink "FI Apricot" with a calculated strength of 895 with the additional use of glycerin in accordance with the dependent clause of the formula (See Table 6.2, Example 3): First, "Artist" vodka is prepared according to the well-known technology, which has the following composition per 10O0l: iv

When the "Artist" vodka is prepared, proceed to the direct preparation of the low-alcohol drink "F1 Apricot":

2.1 kg of concentrated 7090% apple juice or 16.7 l of alcoholized apple juice are placed in a 100-liter mixing tank. Next, 19 liters of pre-prepared "Artist" vodka is added to the mixing tank. This is how glycerin, as well as part of the water-alcohol mixture and part of sugar, are added to the low-alcohol drink. Then, with constant stirring, add sugar in the amount of 6.934 kg in the form of a pre-prepared sugar syrup of 65.890, and citric acid in the amount of 0.45 kg, previously diluted in 10 times the amount of softened drinking water taken from the total volume. After that, the aroma-emulsion component "Apricot" Mo100.122 of the company "Ezagot" (Austria) in the amount of 0.09 kg, vanillin in the amount of 0.0001 kg and sodium benzoate in the amount of 0.0 kg, diluted in Tl of "Artist" vodka, are added to the blending tank. . The mixture is made with drinking water softened to the specified volume of 100 liters, filtered, the laboratory determines the physical and chemical parameters (alcohol content, acidity and sugar content) and organoleptic data of the drink, and if necessary, these parameters are specified by adding alcohol, lemon acid or sugar syrup. Finished products are sent for bottling. -

According to the given example, a low-alcohol drink with the following physico-chemical parameters is obtained: o note vo) - h- 00011 mesteyuteprazyalnoyutsuueu torsme zo shchi with and with the following organoleptic indicators: there are 2 of them; with xz"

Tasting rating on a 10-point system - 9.6.

A number of other examples similar to this one were conducted, and the results are listed in Table 6.2. Table 6.2 shows that when glycerin is used in a low-alcohol drink, which in practice is done by using it instead of a water-alcohol mixture and part of the sugar of "Artist" vodka, it improves the organoleptic indicators of the drink as a whole. - When preparing the low-alcohol drink "F1 Mango" according to this example, the following ingredients are used: 7" ov z" 59

An example of a concrete version of a low-alcohol drink "FI Mango" with a calculated strength of 895 (See

Table 7.1, Example 3): 65 In a mixing tank with a volume of 100 liters, add concentrated apple juice 7095 in the amount of 2.1 kg or alcoholized apple juice in the amount of 16.7 liters, and add rectified ethyl alcohol in the amount of 7.35 liters and drinking water softened in the amount of 40 liters, then with constant stirring add sugar in the amount of 6.954 kg in the form of a pre-prepared sugar syrup of 65.895 g, and citric acid in the amount of 004 kg, previously diluted in a 10-fold amount of drinking water, softened, taken from the general volume After that, the aroma-emulsion component "Mango" Mo100.045 of the company "Ezagot" (Austria) in the amount of 0.0 kg, vanillin in the amount of 0.000 kg and sodium benzoate in the amount of 0.0 kg, diluted in 100 ml of rectified ethyl alcohol, taken from the total volume. The mixture is brought to the specified volume of 100 liters with drinking water, filtered, the physical and chemical parameters (alcohol content, acidity, and sugar content) and organoleptic data of the drink are determined in the laboratory, and if necessary, these parameters are specified by adding alcohol, lemon 7 /0 Kkispotu or sugar syrup. Finished products are sent for bottling.

According to the given example, a low-alcohol drink with the following physicochemical parameters is obtained: 1 nstivo,

Iv 00001111 mass concentration of total sugar, eight-eighths 60. and with the following organoleptic indicators: ю 25 Tasting rating on a 10-point system - 9.5.

A number of other examples similar to this one were conducted, and the results are listed in Table 7.1. It can be seen from table 7.1 that examples 2, 3, 4 are the best execution examples. Examples 1 and 5 reveal insufficient organoleptic indicators, which confirm relatively low tasting ratings.

The strength of the low-alcohol drink "FI Mango" can be arbitrarily chosen within the limits set by the standards for low-alcohol drinks from 6 to 129506, depending on the specific conditions of production and sale.

An example of a specific implementation of a low-alcohol drink "F1 Mango" with a calculated strength of 895 with (а) additional use of glycerin in accordance with the dependent clause of the formula (See Table 7.2, Example 3): -

First, "Artist" vodka is prepared according to the well-known technology, which has the following composition for 10O0l: « zv h

When the "Artist" vodka is prepared, proceed to the direct preparation of the "low-alcohol "F1 Mango" drink:

2.1 kg of concentrated apple juice 7090 or 16.7 l of distilled apple juice are placed in a 100-liter mixing tank. Next, 19 liters of pre-prepared "Artist" vodka are added to the mixing tank. This is how glycerin is added to the low-alcohol drink, as well as part of the water-alcohol mixture and part of sugar. Then, with constant stirring, add sugar in the amount of 6.934 kg in the form of a pre-prepared sugar syrup of 65.890, and citric acid in the amount of 0.4 kg, previously diluted in 10 times the amount of softened drinking water taken from the total volume. Then, in the mixing tank, the aroma-emulsion component "Mango" Мо100.045 of the company "Ezagot" (Austria) in the amount of 0.1 kg, vanillin in the amount of 0.000 kg and sodium benzoate in the amount of 0.0 kg, diluted in vodka "Artist" ". The mixture is diluted with drinking water to the specified volume of 100 liters, filtered, the laboratory determines the physico-chemical indicators (alcohol content, acidity and sugar content) and organoleptic data of the drink, and if necessary, refine these parameters by 20, adding alcohol accordingly , citric acid or sugar syrup. Finished products are sent for bottling. According to the given example, a low-alcohol drink with the following physico-chemical parameters is obtained: substance 5 » 0000111 mono utentatsizvelkuotsyuu tight and with the following organoleptic parameters: 60 b5

Tasting rating on a 10-point system - 9.6.

A number of other examples similar to this one were conducted, and the results are listed in Table 7.2. Table 7.2 shows that when glycerin is used in a low-alcohol drink, which in practice is done by using instead of a water-alcohol mixture and a part of sugar, "Artist" vodka improves

Organoleptic indicators of the drink as a whole.

When preparing the low-alcohol drink "Fi Ananas" according to this example, the following ingredients are used:

An example of a specific version of the low-alcohol drink "F1 Pineapple" with a calculated strength of 8905 (See

Table 8.1, Example 3):

2.1 kg of concentrated 7090% apple juice or 16.7 l of alcoholized apple juice, 7.35 l of rectified ethyl alcohol and 40 l of softened drinking water are added to a mixing tank with a volume of 100 l. then, with constant stirring, add sugar in the amount of 6.954 kg in the form of a pre-prepared sugar syrup of 65.895 kg, and citric acid in the amount of 004 kg, previously diluted in 10 times the amount of softened drinking water taken from the total volume. After that, the aroma-emulsion component "Pineapple" Mo100.027 of the company "Ezagot" (Austria) in the amount of 0.0 kg, vanillin in the amount of 0.000 kg and sodium benzoate in the amount of 0.0 kg, diluted in 100 ml of rectified ethyl alcohol , taken from the total volume. The mixture is diluted with drinking water softened to the specified volume of 100 l, filtered, the laboratory determines the physical and chemical parameters (alcohol content, acidity and sugar content) "2 and the organoleptic data of the drink, and if necessary, these parameters are specified by adding alcohol accordingly, citric acid or sugar syrup. Finished products are sent for bottling.

According to the given example, a low-alcohol drink with the following physicochemical parameters is obtained: "with 0000000 meters with 00001111 mass concentration of total sugar, 60. h - s and with the following organoleptic indicators: g" in і"

Cheka" Tasting rating on a 10-point system - 9.5. - A number of other examples similar to this one were carried out, and the results are listed in Table 8.1. Table 8.1 shows that the best execution examples are examples 2, 3, 4. Examples 1 and 5 reveal insufficient (av) 50 organoleptic indicators, which confirm relatively low tasting evaluations.

I» The strength of the low-alcohol drink "FI Ananas" can be arbitrarily chosen within the limits set by the standards for low-alcohol drinks from 6 to 129506, depending on the specific conditions of production and sale.

An example of a specific implementation of a low-alcohol drink "FI Pineapple" with a calculated strength of 890 with the additional use of glycerin in accordance with the dependent clause of the formula (See Table 8.2, Example 3): 59 First, "Artist" vodka is prepared according to the well-known technology, which has the following composition per 10O0l: » 60

When the "Artist" vodka is prepared, proceed to the direct preparation of the low-alcohol drink "F1 Pineapple":

2.1 kg of concentrated 7090% apple juice or 16.7 l of alcoholized apple juice are placed in a 100-liter mixing tank. Next, in the mixing tank, pre-prepared vodka "Artist" is added, because in the amount of 19 liters. This is how glycerin, as well as part of the water-alcohol mixture and part of sugar, are added to the low-alcohol drink. Then, with constant stirring, add sugar in the amount of 6.934 kg in the form of a pre-prepared sugar syrup of 65.890, and citric acid in the amount of 0.4 kg, previously diluted in 10 times the amount of softened drinking water taken from the total volume. After that, the aroma-emulsion component "Pineapple" Mo100.027 of the company "Ezagot" (Austria) in the amount of 0.000 kg, vanillin in the amount of 0.000 kg and sodium benzoate in the amount of 0.0 kg, diluted in "Artist" vodka, are added to the mixing tank. The mixture is diluted with drinking water to the specified volume of 100 liters, filtered, the laboratory determines the physico-chemical parameters (alcohol content, acidity and sugar content) and organoleptic data of the drink, and if necessary, these parameters are specified by adding alcohol and citric acid, respectively or sugar syrup. Finished products are sent for bottling. 70 According to the given example, a low-alcohol drink with the following physicochemical parameters is obtained: composition 00001111 mass concentration of total sugar, poosmo 60. and with the following organoleptic parameters:

Tasting rating on a 10-point system - 9.6. A number of other examples similar to this one were conducted, and the results are listed in Table 8.2. Table 8.2 shows that when glycerin is used as part of a low-alcohol drink, which in practice is done "by using instead of a water-alcohol mixture and a part of sugar, Artist vodka" improves the organoleptic indicators of the drink as a whole.

When preparing the low-alcohol drink "F1 Maracuya" according to this example, the following ingredients are used: o - " z z " and Z -;"

An example of a specific version of the low-alcohol drink "F1 Maracuya" with a calculated strength of 895 (See

Table 9.1, Example 3): 395 In a mixing tank with a volume of 100 liters, add concentrated apple juice 7090% in the amount of 2.1 kg or alcoholized apple juice in the amount of 16.7 liters, and add rectified ethyl alcohol in the amount of 7.35 liters and water

ChK" softened drinking water in the amount of 40 liters, then with constant stirring add sugar in the amount of 6.954 kg in the form of a pre-prepared sugar syrup of 65.895 g, and citric acid in the amount of 004 kg, previously diluted in 10 times the amount of softened drinking water , taken from the total volume. After (av) 50 mixing vat, the aroma-emulsion component "Passion fruit" Mo100.056 of the company "Ezagot" (Austria) is set in the amount

I» 0.1 kg, vanillin in the amount of 0.000 kg and sodium benzoate in the amount of 0.00 kg, diluted in a liter of rectified ethyl alcohol taken from the total volume. The mixture is diluted with drinking water to the specified volume of 100 liters, filtered, the laboratory determines the physico-chemical parameters (alcohol content, acidity and sugar content) and organoleptic data of the drink, and if necessary, these parameters are specified by adding alcohol and citric acid, respectively or sugar syrup. Finished products are sent for bottling. in. According to the given example, a low-alcohol drink with the following physicochemical parameters is obtained: composition 7 00010111 mass concentration of total sugar, gtobsmo 90 and with the following organoleptic parameters: b5 appearance liquid with opal

Tasting rating on a 10-point system - 9.5.

A number of other examples similar to this one were conducted, and the results are listed in Table 9.1. Table 9.1 shows that the best execution examples are examples 2, 3, 4. Examples 1 and 5 reveal insufficient organoleptic indicators, which confirm relatively low tasting ratings. 70 The strength of the low-alcohol drink "PI Maracuya" can be arbitrarily chosen within the limits set by the standards for low-alcohol drinks from 6 to 129506, depending on the specific conditions of production and sale.

An example of a specific implementation of a low-alcohol drink "PI Maracuya" with a calculated strength of 8905 with the additional use of glycerin in accordance with the dependent clause of the formula (See Table 9.2, Example 3):

First, "Artist" vodka is prepared according to the well-known technology, which has the following composition per 10O0l:

When the "Artist" vodka is prepared, proceed to the direct preparation of the low-alcohol "FI Maracuya" drink:

2.1 kg of concentrated 7090% apple juice or 16.7 l of alcoholized apple juice are placed in a 100-liter mixing tank. Next, 19 liters of pre-prepared "Artist" vodka is added to the mixing tank. This is how glycerin, as well as part of the water-alcohol mixture and part of sugar, are added to the low-alcohol drink. Then, with constant stirring, add sugar in the amount of 6.934 kg in the form of a pre-prepared sugar syrup of 65.8956 kg, and citric acid in the amount of 0.4 kg, previously diluted in 10 times the amount of softened drinking water taken from the total volume emu. After a bath, a component of the aroma-emulsion "Marakuya" MO100.056 of the company "Ezagot" (Austria) in the amount of 0O, McG, vanillin in the amount of 0.000ikg and sodium benzoate in the amount of O, 0ikg, diluted in eating vodka "Artist". The mixture is diluted with drinking water to the specified volume of 100 liters, filtered, the laboratory determines the physico-chemical parameters (alcohol content, acidity and sugar content) and organoleptic data of the drink, and if necessary "3, these parameters are specified by adding alcohol accordingly , citric acid or sugar syrup. Finished products are sent for bottling. --

According to the given example, a low-alcohol drink with the following physico-chemical parameters is obtained: "I 00000 mitschnistvivo Z 00001111 massakopcentration of total sugar, poosmo 6. " с т0 and with the following organoleptic indicators: 8 g ш" iz Tasting evaluation on a 10-point system - 9, 6.

A number of other examples similar to this one were conducted, and the results are listed in Table 9.2. Table - 9.2 shows that when glycerin is used in a low-alcohol drink, which in practice is done by using "Artist" vodka instead of a water-alcohol mixture and part of sugar, it improves the organoleptic indicators of the drink as a whole. і» When preparing the low-alcohol drink "F1 Kiwi" according to this example, the following ingredients are used: ов з» 59 b5

An example of a specific implementation of a low-alcohol drink "FI Kiwi" with a calculated strength of 895 (See

Table 10.1, Example 3):

2.1 kg of concentrated 7090% apple juice or 16.7 l of alcoholized apple juice are placed in a mixing tank with a volume of 100 l, and 7.35 l of rectified ethyl alcohol and 40 l of softened drinking water are added, then with constant stirring, add sugar in the amount of 6.954 kg in the form of a pre-prepared sugar syrup of 65.895 kg, and citric acid in the amount of 004 kg, previously diluted in 10 times the amount of softened drinking water taken from the total volume. After that, the aroma-emulsion component "Kiwi" Mo100.099 of the company "Ezagot" (Austria) in the amount of 0.Mkg, vanillin in the amount of 0.000kg and sodium benzoate in the amount of 0.0kg, diluted in 7% ethyl alcohol, are placed in the mixing tank rectified, taken from the total volume. The mixture is diluted with drinking water to the specified volume of 100 liters, filtered, the laboratory determines the physico-chemical parameters (alcohol content, acidity and sugar content) and organoleptic data of the drink, and if necessary, these parameters are specified by adding alcohol and citric acid, respectively or sugar syrup. Finished products are sent for bottling.

According to the given example, a low-alcohol drink with the following physico-chemical parameters is obtained:

Tasting rating on a 10-point system - 9.5.

A number of other examples similar to this one were conducted, and the results are listed in Table 10.1. It can be seen from table 10.1 that the best execution examples are examples 2, 3, 4. Examples 1 and 5 reveal insufficient organoleptic indicators, which confirm relatively low tasting ratings. (av)

The strength of the low-alcohol drink "FI Kiwi" can be arbitrarily chosen within the limits set by the standards for - low-alcohol drinks from 6 to 129506, depending on the specific conditions of production and sale.

An example of a specific implementation of a low-alcohol drink "Phi Kiwi" with a calculated strength of 895 with "additional use of glycerin in accordance with the dependent clause of the formula (See Table 10.2, Example 3): "

First, "Artist" vodka is prepared according to the well-known technology, which has the following composition for 1000 liters: « - s When the "Artist" vodka is prepared, they proceed to the direct preparation of the drink "from the low-alcohol "FI1 Kiwi": " Juice is put into a mixing tank with a volume of 100 liters concentrated apple juice 7090% in the amount of 2.1 kg or alcoholized apple juice in the amount of 16.7 liters. Next, 19 liters of pre-prepared "Artist" vodka is added to the mixing tank. In this way, glycerin, as well as part of the water-alcohol mixture and part of sugar, are added to the low-alcohol drink. Then, with constant stirring, add sugar in the amount of 6.934 kg in the form of a pre-prepared sugar syrup of 65.890, and citric acid in the amount of 0.4 kg, previously diluted in 10 times the amount of softened drinking water taken from the total volume . After that, in the blending tank, add the aroma-emulsion component "Kiwi" Mo100.099 of the company "Evzagot" (Austria) in the amount of 0.1 kg, vanillin in the amount of 0.0001 kg and sodium benzoate in the amount of 0.01 kg, diluted in 1 liter of vodka "Artist". The mixture is diluted with drinking water to the specified volume of 100 liters, filtered, the laboratory determines the physical and chemical parameters (alcohol content, acidity and sugar content) and the organoleptic data of the drink, and if necessary, these parameters are specified by adding alcohol accordingly. citric acid or sugar syrup. Finished products are sent for bottling.

According to the given example, a low-alcohol drink with the following physicochemical parameters is obtained: » 1 nstivo, 00001111 mass concentration of total sugar, poosmo 60.7 and with the following organoleptic parameters: b5 color green

Tasting rating on a 10-point system - 9.6.

A number of other examples similar to this one were conducted, and the results are listed in Table 10.2. Table 10.2 shows that when glycerin is used in a low-alcohol drink, which in practice is done by using "Artist" vodka instead of a water-alcohol mixture and part of sugar, it improves the organoleptic indicators of the drink as a whole. 70 The low-alcohol drink is prepared industrially on the basis of the equipment available at the liquor and vodka enterprise.

Table 1.1 ingredients per 100 l (Unit Example 1 Example 2 Example C Example 4 Example 5 measurement apple juice Kg 17 18 2 2A 2.5 concentrated 70965 or apple juice l 12 13.4 16.7 20 22 alcohol aroma-emulsion kg 0, 03 0,05 0,1 0,15 0,2 "Лимон" Ме112103 фірми "Евагот" о,00003 000005 00001 000015 00002 зв (оолимоннаилота ює111108111104111106І1111061111111ові (водно-спиртова суміш решта на 100л з розрахунку на міцність 89506 « ранолетичнлеаания 00000000 й зо taste sour-sweet, soft, pleasant, sour-sweet, sharp, sour-sweet, sour-sweet, sour-sweet, light lemon aroma, light harmonious, expressive lemon, with an extraneous, natural, natural, natural natural | scale "I

Table 1.2 ingredients per 100 l (Unit Example 1 Example 2 Example C Example 4 Example 5 " measurement apple juice Kg 1.7 1.8 2 2A 2.5 o, s concentrated 7095 h or apple juice l 12 13.4 16.7 20 22 and » alcohol aroma-emulsion kg 0.03 0.05 0.1 0.15 0.2 "Lemon" Me112103 iz 45 of the company "Evagot" 000003 000005 00001 0.00015 00002 y vozi pymena shutyuti 00000008. 04.05. 05, 08 and (av) Vodka "Artist" 20.0 20.0 20.0 20.0 20.0 strength 409506 "z" drinking water the rest per 100 l softened rvnoleltnylokanyai 000000 z" sour-sweet taste | m' what clean pleasant clean) clean spicy sour sweet sour sweet | sweet and sour| sweet and sour aroma light lemon) light clean clean harmonious

Table 3.1 b5 ingredients per 100l Unit Example 1 Example 2 Example C Example 4 Example 5 measurement apple cider kg 1.7 1.8 21 2A 2.5 concentrated 70965 s or apple juice l 12 13.4 16.7 20 22 alcohol aroma- emulsion Kg 0.03 0.05 0.15 0.2 "Tropic" Mo100.132 of the company "Evagot" 000003 000005 00001 0.00015 00002 vm yu516 vvi 81110 (water-alcohol mixture! the rest per 100l based on strength 89606 bo Oranoletichnleaanyi 00000000 taste sour-sweet soft pleasant sour-sweet spicy sour-sweet | sour-sweet sour-sweet aroma light tropical light natural (harmonious expressive tropical fruit from fruit tropical fruit | natural natural external spicy tropical fruit tropical fruit | tone tasting rating 9.5 9.2 on a 10-point scale

Table 5.1 "ingredients per 100 l Unit Example 1 Example 2 Example C Example 4 Example 5 of measurement apple juice kg 1.7 1.8 21 2A 2.5 concentrated 70965 "or apple juice l 12 134 16.7 20 22 o alcohol aroma-emulsion Kg 0.03 0.05 0.15 0.2 « "Persyk" Mo100.095 of the company "Evagot" "I zv 0.003 obligatory. oo bot5 001102 " o.00003 000005 00001 000015 00002 " (a water-alcohol mixture! the rest per 100 liters based on strength 895606 4 raneletichntlevayah 00000000 in s. "" taste sour-sweet soft pleasant sweet-sour / spicy-sour-sweet | sweet-sour sweet-sour aroma light peach) light harmonious expressive peach from natural natural natural external spicy pi peach peach peach tone "" tasting rating on 9.5 9.2 10-point scale shk

Table 7.1 (ab)

Ta» ingredients per 100l Unit Example 1 Example 2 Example C Example 4 Example 5 measuring apple kg 1.7 1.8 21 2А 2.5 concentrated 70965 or apple juice l 12 134 16.7 20 22 » alcohol aroma-emulsion kg 0 ,03 0,05 0,1 0,15 0,2 "Mango" Mo100.045 of the company "Evagot" о,00003 000005 00001 000015 00002 (water-alcohol mixture remaining per 100 liters based on strength 89606 two Orayuleticnya 00000000 appearance liquid with opal liquid with opal liquid with opal liquid with opal/ liquid with opal color light light light orange)| light orange light orange orange orange taste sour-sweet soft pleasant sour-sweet spicy sour-sweet sour-sweet sour-sweet 9 aroma light mango light harmonious expressive mango with extraneous natural (natural mango natural mango|spicy mango taste) rating 9.5 9.2 on a 10-point scale 10

Table 8.1 ingredients per 100 l Unit Example 1 Example 2 Example C Example 4 Example 5 measurement apple cider kg 1.7 1.8 21 2A 2.5 15 concentrated 7095 or apple juice l 12 13.4 16.7 20 22 alcohol aroma-emulsion kg 0.03 0.05 0.1 0.15 0.2 "Pineapple" Mo100.027 of the company "Evzagot" 2 0.003 obligatory. оо bot5 001102 о,00003 000005 00001 000015 00002 (water-alcohol mixture! the rest per 100l based on strength 895606 raneletichntlevayah 00000000 « taste sour-sweet soft malt pleasant sour-sweet| sharp sour-sweet | sour-sweet sour « the aroma of light pineapple | light harmonious expressive pineapple with av! natural natural natural foreign spicy pineapple pineapple pineapple tone h- tasting rating on a 9.5 9.2 10-point scale « «

Table 8.2 ingredients per 100 l (Unit Example 1 Example 2 Example C Example 4 Example 5 measurement « apple juice kg 1.7 1.8 21 2A 2.5 concentrated 7095 - s or apple juice l 12 13.4 16.7 20 22 alcohol and aroma-emulsion kg 0.03 0.05 01 015 0.2 "Pineapple" Mo100.027 of the company "Evagot" t o.00003 000005 00001 000015 00002 with 93795000 99v

Vodka "Artist" 20.0 20.0 20.0 20.0 20.0 o 20 strength 409506 drinking water the rest per 100 l "g" softened vaneletichntovaniya! 0 » sour-sweet taste | soft clean pleasant clean) clean spicy sour sweet sour sweet | sweet and sour| sweet and sour aroma light pineapple) light clean clean harmonious (clean expressive pineapple from natural (natural natural third party spicy pineapple pineapple pineapple tone 60 tasting rating on 9.2 9.4 10-point scale

Table 9.2 6BE ingredients per 100l (Unit Example 1 Example 2 Example C Example 4 Example 5 measuring apple kg 1.7 1.8 21 2A 2.5 concentrated 70965 or apple juice l 12 13.4 16.7 20 22 alcohol with aroma -emulsion kg 0.03 0.05 0.1 0.15 0.2 "Passionate" Mo100.056 of the company "Evzagot" 000003 000005 00001 0.00015 00002 to 6934 vodka "Artist" 20.0 20.0 20.0 20.0 20.0 by strength 409506 drinking water the rest per 100 l is softened - ( ranoletic-oxidized! 0 taste sour-sweet soft clean pleasant clean) clean sharp sour-sweet sour-sweet | sour-sweet | sour-sweet aroma light passion fruit | light clean clean harmonious clean expressive passion fruit from natural | natural natural third-party spicy passion fruit passion fruit passion fruit tone tasting score 9.2 9.4 on a 10-point scale

Table 10.1 "ingredients per 100 l) Unit Example 1 Example 2 Example C Example 4 Example 5 measuring apple kg 1.7 1.8 21 2А 2.5 " concentrated 70965 o or apple juice l 12 13.4 16.7 20 22 alcohol h - aroma-emulsion "Kiwi" Kg 0.03 0.05 01 0.15 0.2

Me100.099 of the company "I "Evagot" « 000003 000005 00001 0.00015 00002 « 40 | water-alcohol mixture, the rest per 100 liters based on the strength 89606 -o s S anolettchyniyuanyayu 00000000 » taste sour-sweet soft pleasant sour-sweet | sweet and sour | sweet-sour sweet-sour aroma light kiwi! light harmonious expressive kiwi with foreign pi natural kiwi natural kiwi natural kiwi! with a spicy tone "" tasting rating on a 10-point scale 9.5 9.2

Table 10.2 (ab)

Ta» ingredients per 100 l (Unit Example 1 Example 2 Example C Example 4 Example 5 measurement apple juice kg 1.7 1.8 21 2А 2.5 concentrated 70965 or apple juice l 12 134 16.7 20 22 » alcohol aroma-emulsion kg 0.03 0.05 0.1 0.15 0.2 "Kiwi" Mo100.099 of the company "Evagot" o.00003 000005 00001 000015 00002 vodka "Artist" 20.0 20.0 20.0 20.0 20, 0 strength 409506 b5 ssh ГИБЗШЗН8НМЗШЗШНШЗШЗШЗШ0Ш0 softened

With rajoletychnloyuanyaie and sweet and sour sweet and sour sweet and sour | sweet and sour natural kiwi natural kiwi natural kiwi with a spicy tone "Szhyun Yam" 10-point scale

Claims (20)

The formula of the invention 1. A low-alcohol drink that contains a water-alcohol mixture, sugar, citric acid and an aromatic component of tropical fruits, which is distinguished by the fact that it additionally contains concentrated apple juice 70% or alcoholized apple juice, as well as sodium benzoate and vanillin , as an aromatic component. The component of tropical fruits contains aroma-emulsion "Lemon" Mo 112103 of the company "Evzagot" with the following ratio of ingredients per 100 l: « ch zo (ав) 2. Low-alcohol drink according to claim 1, which is distinguished by the fact that it additionally contains glycerin in the amount - 0.0003-0.0006 kg per 100 liters. 3. A low-alcohol drink that contains a water-alcohol mixture, sugar, citric acid and an "aromatic component of tropical fruits, which is distinguished by the fact that it additionally contains apple juice" concentrated 70% or alcoholized apple juice, as well as sodium benzoate and vanillin, as an aromatic component of tropical fruits, contains aroma-emulsion "Grapefruit" Mo 100.005 of the company "Ezagot" with the following ratio of ingredients per 100 l: "-"o c :" 18 g" -3z 4. A low-alcohol drink according to item C, which is distinguished by the fact that it additionally contains glycerin in the amount of 0.0003-0.0006 kg per 100 liters. av) 20 5. A low-alcohol drink that contains a water-alcohol mixture, sugar, citric acid and an aromatic component of tropical fruits, which is distinguished by the fact that it additionally contains apple juice concentrated 70 U5o or alcoholized apple juice, as well as sodium benzoate and vanillin, as an aromatic component of tropical fruits, contains aroma-emulsion "Tropic' Mo 100.132 of the company "Evzagot" with the following ratio of ingredients per 100 l: with" vo bo 6. A low-alcohol drink according to point b, which is distinguished by the fact that it additionally contains glycerin in quantity 0.0003-0.0006 kg per 100 l. 7. A low-alcohol drink that contains a water-alcohol mixture, sugar, citric acid and an aromatic component of tropical fruits, which is distinguished by the fact that it additionally contains concentrated 70% apple juice or alcoholized apple juice, as well as sodium benzoate and vanillin , as an aromatic component of tropical fruits contains aroma-emulsion "Orange" Mo 100.050 of the company "Ezagot" with the following ratio of ingredients per 100 l: a iv 8. Low-alcohol drink according to claim 7, which is distinguished by the fact that it additionally contains glycerin in the amount of 0.0003-0.0006 kg per 100 liters. 9. A low-alcohol drink that contains a water-alcohol mixture, sugar, citric acid and an aromatic component of tropical fruits, which is distinguished by the fact that it additionally contains concentrated apple juice 70% or alcoholized apple juice, as well as sodium benzoate and vanillin , as an aromatic component of tropical fruits contains aroma-emulsion "Peach" Mo 100.095 of the company "Ezagot" with the following ratio of ingredients per 100 l: 5" " with scho o - " 10. Low-alcohol drink according to claim 9, which is distinguished by the fact that it additionally contains glycerin in the amount of 0.0003-0.0006 kg per 100 liters. WITH 11. A low-alcohol drink that contains a water-alcohol mixture, sugar, citric acid and an aromatic component of tropical fruits, which is distinguished by the fact that it additionally contains concentrated apple juice 70% or alcoholized apple juice, as well as sodium benzoate and vanillin , as the aromatic component of tropical fruits contains the aroma-emulsion "Abrikos" Mo 100.122 of the company "Ezagot" with such a ratio of 10 ingredients per 100 l: 50 12. A low-alcohol drink according to claim 11, which is distinguished by the fact that it additionally contains glycerin in the amount of 0.0003-0.0006 kg per 100 liters. 13. A low-alcohol drink that contains a water-alcohol mixture, sugar, citric acid and an aromatic component of tropical fruits, which is distinguished by the fact that it additionally contains apple juice 22 concentrated 70 95 or alcoholized apple juice, as well as sodium benzoate and vanillin, as an aromatic component of tropical fruits, contains aroma-emulsion "Mango" Mo 100.045 of the company "Ezagyut" with the following ratio of ingredients per 100 l: vo bo citric acid, kg 0.3-0.5 14. Low-alcohol drink according to claim 13, which is distinguished by the fact that it additionally contains glycerin in the amount of 0.0003-0.0006 kg per 100 liters. 9 15. A low-alcohol drink that contains a water-alcohol mixture, sugar, citric acid and an aromatic component of tropical fruits, which is distinguished by the fact that it additionally contains concentrated apple juice 70% or alcoholized apple juice, as well as sodium benzoate and vanillin , as an aromatic component of tropical fruits contains aroma-emulsion "Pineapple" Mo 100.027 of the company "Ezagot" with such /0 ratio of ingredients per 100 l: t 16. Low-alcohol drink according to claim 15, which is distinguished by the fact that it additionally contains glycerin in the amount of 0.0003-0.0006 kg per 100 liters. 17. A low-alcohol drink that contains a water-alcohol mixture, sugar, citric acid and an aromatic component of tropical fruits, which is distinguished by the fact that it additionally contains concentrated apple juice 70% or alcoholized apple juice, as well as sodium benzoate and vanillin , as the aromatic 29 component of tropical fruits contains the aroma-emulsion "Passion fruit" Mo 100.056 of the company "Ezagot" with such a ratio of ingredients per 100 l: with zo o - " that M 18. A low-alcohol drink according to claim 17, which is distinguished by the fact that it additionally contains glycerin in the amount of 0.0003-0.0006 kg per 100 liters. " 19. A low-alcohol drink that contains a water-alcohol mixture, sugar, citric acid and an aromatic component of tropical fruits, which is distinguished by the fact that it additionally contains concentrated 70% apple juice or alcoholized apple juice, as well as benzoate sodium and vanillin, as an aromatic "» component of tropical fruits contains aroma-emulsion "Kiwi" Mo 100.099 of the company "Ezagot" with the following ratio of "ingredients per 100 l: 4 tbsp. i" - ge Zh t" 20. Low-alcohol drink according to claim 19, which is distinguished by the fact that it additionally contains glycerin in the amount of 0.0003-0.0006 kg per 100 liters. » Official Bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated microcircuits", 2002, Mo1, 15.01.2002. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. 60 b5