HONEY ALCOHOLIC BEVERAGE PRODUCTION METHOD AND ITS COMPOSITION (VARIANTS)

FIELD: food production technology. ^ SUBSTANCE: method provides for mixing water with honey and hydrolyzing agent - food acid, honey hydrolization by heating at the temperature 100-110° for 30-45 min. Introduce invert sugar, cool the mixture, filter it, blend with other ingredients. Then add detoxicant, water and alcohol till the strength of 8.5-20%, citric acid till total titratable density 3.5-4.5 g/100 cm3, mix the blending, filter it and bottle. Beverage compositions made in such a way contain natural honey, hydrolyzing agent - food acids, invert syrup, detoxicant, colour, blending ingredients, citric acid to achieve necessary acidity and water-alcohol liquid for strength 8.5-20.0%. Used food acids are citric, lactic, malic and tartaric acids, used detoxicant is succinic acid, fumaric acid or their salts +, Na+, NH4 +, ++. Used blending ingredients are fruit and berry juices and water, vegetable and aromatic infusions, aromatic oils. ^ EFFECT: increases the ready product organoleptic property and improves its stability. ^ 11 cl, 1 tbl, 13 ex ^ .