CN101709256A - Rose whisky pre-cocktail and preparation method thereof - Google Patents
Rose whisky pre-cocktail and preparation method thereof Download PDFInfo
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- CN101709256A CN101709256A CN200910263209A CN200910263209A CN101709256A CN 101709256 A CN101709256 A CN 101709256A CN 200910263209 A CN200910263209 A CN 200910263209A CN 200910263209 A CN200910263209 A CN 200910263209A CN 101709256 A CN101709256 A CN 101709256A
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Abstract
The invention discloses a rose whisky pre-cocktail and a preparation method thereof. Based on a fruity pre-cocktail, edible roses of thousand-acre rose ecological manor are added, and a rose base wine is prepared by the fermentation of modern technology and enabled to have aromatic and mellow mouthfeel and lasting aftertaste through a series of modern processing technologies of carbon dioxide acidification and the like. The invention has advantages that the rose whisky pre-cocktail prepared by the method combines the delicate mellowness of the roses with the strong stimulation of the whiskey to form a tender and stimulating mixed wine, moreover concentrated juice is matched with the mixed wine, thus health, mouthfeel, and refreshing feeling are integrated. The rose whisky pre-cocktail has both faint scent and health care of fruits and stimulation and refreshing effect of alcohol, and has both smooth mouthfeel and lasting aftertaste.
Description
Technical field
The present invention relates to a kind of pre-rectification, specifically is a kind of rose whisky pre-cocktail and preparation method thereof.
Technical background
It is a kind of sociable wine that pre-rectification is called, and bar throughout the country all is subjected to youthful welcome very much.The kind of selling on the market only is confined to contain the fruit juice mixing drink of 5% alcohol at present, and its mouthfeel, characteristic are not outstanding.Be difficult to satisfy youthful demand.
Summary of the invention
The invention provides a kind of rose whisky pre-cocktail, on the basis of the pre-rectification of fruity, add the edible rose that utilizes the ecological villa garden of thousand mu of roses, the rhodinyl wine that forms through modern crafts fermentations, by a series of modern processing techniques such as carbonic acid gas acidifyings, it is amorous pure and honest to make it have mouthfeel, the characteristics that pleasant impression is long.Another object of the present invention provides a kind of preparation method of rose whisky pre-cocktail.
The present invention realizes with following technical scheme: a kind of rose whisky pre-cocktail is become by the preparation of raw material of following weight parts: a kind of rose whisky pre-cocktail is characterized in that being become by the preparation of raw material of following weight parts:
1.0 parts of rhodinyl wine
0.6 part of white sugar
0.17 part of concentrated Succus Mali pumilae
0.16 part of whisky
0.1 part of rose Normal juice
0.012 part of citric acid
79 parts of pure water.
Described rhodinyl wine is the 40-50 degree rhodinyl wine that makes with following method; Concrete grammar is: a, lixiviate: rose is chosen the flower that dewdrop is arranged morning when the flowers are in blossom, by 75 parts of petals, the edible alcohol solution ratio of 200 parts of mass concentrations 60% is gone into altar sealing, lixiviate 168-240 hour after picking decon, between 4-6 days, turn over altar once, get vat liquor; B, vat liquor add the pure water of 1 times of amount and go into a jar distillation, get the 50kg foreshot who distills out at first for every jar; And continue to be distilled to till 20 ° of the distillate alcoholic strengths; Remainder is the wine tail in jar, and discarding need not; With the altar outwash, distillate is filtered into altar through 350 order filter clothes, sealing is preserved; C, with the foreshot with slip out liquid merge blend into altar transfer to 40-50 ° rhodinyl wine; D, the sealing of basic wine warehouse-in used Ebullioscope and thermometer to edit its accurate ethanol content after 15 days.
For further improving the mouthfeel and the color and luster of pre-rectification, can also add rose compound, blueberry essence, light blue; Prescription after it adds is:
1.0 parts of rhodinyl wine
0.6 part of white sugar
0.17 part of concentrated Succus Mali pumilae
0.16 part of whisky
0.1 part of rose Normal juice
0.012 part of citric acid
79 parts of pure water
0.002 part of rose compound
0.012 part in blueberry essence
0.000065 part of light blue.
A kind of preparation method of rose whisky pre-cocktail, concrete steps are:
(1) take by weighing each raw material in proportion, standby;
(2) in the pure water with 5 times of amounts of white sugar adding white sugar weight it is fully dissolved, and remove by filter impurity, get sugared lysate, standby;
(3) fruit juice concentrate and rose Normal juice are got mixed solution after the pure water dilution with 2 times of amounts, standby;
(4) sugared lysate, mixed solution are added in the blend tank, and turn on agitator stirs;
(5) with rhodinyl wine after filtration after the removal of impurities and whisky slowly add in the blend tank together;
(6) pure water that 0.002 part of rose compound, 0.012 part of blueberry essence, 0.000065 part of light blue and citric acid are doubly measured with 33-34 fully dissolves the back and adds in the blend tank;
(7) remaining pure water is added in the blend tank, build cover, stir;
(8) step (7) is deployed material is transported in the container for storing liquid after filtering; And after cooling-water machine is cooled to 0 ℃-2 ℃, after be delivered in the mixing tank and add the carbonic acid gas acidifying;
(9) can: conventional packaging process can, capping, sterilization, cooling with soda pop are finished product.
The invention has the beneficial effects as follows: the rose whisky pre-cocktail that makes with aforesaid method, the fine and smooth sweet-smelling of rose is combined with the strong stimulation of whisky, formed mixing wine not only soft but also that stimulate, fruit juice concentrate is gone up in collocation again, health, mouthfeel, frank feeling are combined together the delicate fragrance of existing fruit and health, spirituous again stimulation and cruel refreshing, existing along sliding mouthfeel, long aftertaste is arranged again.
Embodiment
Further specify method of the present invention and effect below in conjunction with embodiment.
The preparation of rhodinyl wine:
Raw material: 75 parts of roseleafs, 200 parts of 60% spirituous solutions, 175 parts of pure water.
System wine: winning has the Rose of dewdrop flower open morning, and through picking decon, by every altar 75kg petal, the edible alcohol solution of 200kg mass concentration 60% is gone into altar sealing, lixiviate 168-240 hour (turning over altar once between 4-6 days); Vat liquor adds the pure water of 1 times of amount and goes into a jar distillation, get the 50kg foreshot who distills out at first for every jar, and continue to be distilled to the distillate alcoholic strength less than 20 ° (logical steam pressure≤0.1Mpa during distillation, condensation water valve standard-sized sheet keeps distillate low temperature), remainder is the wine tail in jar, and discarding need not; With the altar outwash, distillate is filtered into altar through 350 order filter clothes after vat liquor takes out, sealing is preserved; Foreshot and vat liquor merge blend into altar transfer to 40-50 ° rhodinyl wine; The sealing of base wine warehouse-in used Ebullioscope and thermometer to edit its accurate ethanol content after 15 days, and detailed sign.Standby.
Embodiment 1
The raw material of rose whisky pre-cocktail is equipped with:
1.0 parts of 0.6 portion of rhodinyl wine of white sugar (50 degree meter)
0.16 part of 0.17 portion of whisky of concentrated Succus Mali pumilae
79 parts of 0.1 part of pure water of rose Normal juice
0.012 part of citric acid
Rose whisky pre-cocktail preparation technology:
0.6 portion of white sugar of weighing fully dissolves it with 3.0 parts of 60 ℃ of pure water in the addingization sugar bowl, and the pore filter cloth filters the back and adds in the blend tank.Then 0.17 portion of concentration 65% fruit juice concentrate and 0.1 part of rose Normal juice are added in the jar with 0.5 part of beverage water dilution back, and turn on agitator; 1.0 portions of rhodinyl wine and 0.16 portion of whisky after filtering, the pore filter cloth are slowly added in the blend tank.0.012 fully dissolving the back with 0.4 part of beverage water, part citric acid adds in the blend tank; To remain 4.0 parts of beverage water and add in the blend tank, build cover, stir; Deployed material is passed to container for storing liquid through plate filter, accurate filter after filtering.And after cooling-water machine cools off (0 ℃≤T≤2 ℃, high pressure is at 1.3-1.8Mpa, low pressure is at 0.3-0.5Mpa), the carbonic acid gas acidifying (material advances≤30 ℃, material goes out≤and 4 ℃, cold water advances≤and 2 ℃, cold water goes out≤28 ℃ of back pressures, between the pressure carbon dioxide 0.2-0.35Mpa) operations such as isobar filling, capping, sterilization cooling (83 ℃ 15 minutes), lamp inspection, decals, goods.
Rose whisky pre-cocktail physics and chemistry technical indicator such as following table:
| Project | Index |
| Alcoholic strength, 20 ℃ of % (V/V), | ??3.5-8.8 |
| Total reducing sugar (with glucose meter), g/100ml≤ | ??20.0 |
| Titrable acid (with acetometer), g/100ml≤ | ??0.6 |
Embodiment 2
The raw material of rose whisky pre-cocktail is equipped with:
1.0 parts of 0.6 portion of rhodinyl wine of white sugar (50 degree meter)
0.16 part of 0.17 portion of whisky of concentration 65% concentrated Succus Mali pumilae
79 parts of 0.1 part of pure water of rose Normal juice
0.012 part of citric acid
0.002 part of rose compound
0.012 part in blueberry essence
0.000065 part of pigment light blue.
Rose whisky pre-cocktail preparation technology:
0.6 portion of white sugar of weighing fully dissolves it with 3.0 parts of 60 ℃ of pure water in the addingization sugar bowl, and the pore filter cloth filters the back and adds in the blend tank.Then 0.17 portion of concentration 65% fruit juice concentrate and 0.1 part of rose Normal juice are added in the jar with 0.5 part of beverage water dilution back, and turn on agitator; 1.0 portions of rhodinyl wine and 0.16 portion of whisky after filtering, the pore filter cloth are slowly added in the blend tank.0.002 part of rose compound, 0.012 part of blueberry essence, 0.000065 part of light blue, 0.012 part of citric acid are fully dissolved the back with 0.4 part of beverage water and add in the blend tank; To remain 4.0 parts of beverage water and add in the blend tank, build cover, stir; Deployed material is passed to container for storing liquid through plate filter, accurate filter after filtering.And after cooling-water machine cools off (0 ℃≤T≤2 ℃, high pressure is at 1.3-1.8Mpa, low pressure is at 0.3-0.5Mpa), the carbonic acid gas acidifying (material advances≤30 ℃, material goes out≤and 4 ℃, cold water advances≤and 2 ℃, cold water goes out≤28 ℃ of back pressures, between the pressure carbon dioxide 0.2-0.35Mpa) operation such as isobar filling, capping, sterilization (83 ℃ 15 minutes), cooling, lamp inspection, decals, goods.
Claims (4)
1. rose whisky pre-cocktail is characterized in that being become by the preparation of raw material of following weight parts:
1.0 parts of rhodinyl wine
0.6 part of white sugar
0.17 part of concentrated Succus Mali pumilae
0.16 part of whisky
0.1 part of rose Normal juice
0.012 part of citric acid
79 parts of pure water.
Described rhodinyl wine is the 40-50 degree rhodinyl wine that makes with following method; Concrete grammar is: a, lixiviate: rose is chosen the flower that dewdrop is arranged morning when the flowers are in blossom, by 75 parts of petals, the edible alcohol solution ratio of 200 parts of mass concentrations 60% is gone into altar sealing, lixiviate 168-240 hour after picking decon, between 4-6 days, turn over altar once, get vat liquor; B, vat liquor add the pure water of 1 times of amount and go into a jar distillation, get the 50kg foreshot who distills out at first for every jar; And continue to be distilled to till 20 ° of the distillate alcoholic strengths; Remainder is the wine tail in jar, and discarding need not; With the altar outwash, distillate is filtered into altar through 350 order filter clothes, sealing is preserved; C, with the foreshot with slip out liquid merge blend into altar transfer to 40-50 ° rhodinyl wine; D, the sealing of basic wine warehouse-in used Ebullioscope and thermometer to edit its accurate ethanol content after 15 days.
2. the preparation method of a rose whisky pre-cocktail is characterized in that, concrete steps are:
(1) take by weighing each raw material in proportion, standby;
(2) in the pure water with 5 times of amounts of white sugar adding white sugar weight it is fully dissolved, and remove by filter impurity, get sugared lysate, standby;
(3) fruit juice concentrate and rose Normal juice are got mixed solution after the pure water dilution with 2 times of amounts, standby;
(4) sugared lysate, mixed solution are added in the blend tank, and turn on agitator stirs;
(5) with rhodinyl wine after filtration after the removal of impurities and whisky slowly add in the blend tank together;
(6) pure water that citric acid is doubly measured with 33-34 fully dissolves in the back adding blend tank;
(7) remaining pure water is added in the blend tank, build cover, stir;
(8) step (7) is deployed material is transported in the container for storing liquid after filtering; And after cooling-water machine is cooled to 0 ℃-2 ℃, after be delivered in the mixing tank and add the carbonic acid gas acidifying;
(9) can: conventional packaging process can, capping, sterilization, cooling with soda pop are finished product.
3. a rose whisky pre-cocktail is characterized in that adding rose compound, blueberry essence, light blue; The weight part of each raw material is:
1.0 parts of rhodinyl wine
0.6 part of white sugar
0.17 part of concentrated Succus Mali pumilae
0.16 part of whisky
0.1 part of rose Normal juice
0.012 part of citric acid
79 parts of pure water
0.002 part of rose compound
0.012 part in blueberry essence
0.000065 part of light blue.
4. the preparation method of the described rose whisky pre-cocktail of claim 1, concrete steps are:
(1) take by weighing each raw material in proportion, standby;
(2) in the pure water with 5 times of amounts of white sugar adding white sugar weight it is fully dissolved, and remove by filter impurity, get sugared lysate, standby;
(3) fruit juice concentrate and rose Normal juice are got mixed solution after the pure water dilution with 2 times of amounts, standby;
(4) sugared lysate, mixed solution are added in the blend tank, and turn on agitator stirs;
(5) with rhodinyl wine after filtration after the removal of impurities and whisky slowly add in the blend tank together;
(6) pure water that citric acid is doubly measured with 33-34 fully dissolves in the back adding blend tank;
(7) remaining pure water is added in the blend tank, build cover, stir;
(8) step (7) is deployed material is transported in the container for storing liquid after filtering; And after cooling-water machine is cooled to 0 ℃-2 ℃, after be delivered in the mixing tank and add the carbonic acid gas acidifying;
(9) can: conventional packaging process can, capping, sterilization, cooling with soda pop are finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102632096A CN101709256B (en) | 2009-12-17 | 2009-12-17 | Rose whisky pre-cocktail and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102632096A CN101709256B (en) | 2009-12-17 | 2009-12-17 | Rose whisky pre-cocktail and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101709256A true CN101709256A (en) | 2010-05-19 |
| CN101709256B CN101709256B (en) | 2012-06-27 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009102632096A Expired - Fee Related CN101709256B (en) | 2009-12-17 | 2009-12-17 | Rose whisky pre-cocktail and preparation method thereof |
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| CN101904532A (en) * | 2010-08-02 | 2010-12-08 | 湖北工业大学 | Beverage used for blending and diluting whisky and preparation method thereof |
| CN102277291A (en) * | 2011-08-09 | 2011-12-14 | 浙江省柑桔研究所 | Blueberry carbonated wine and preparation method thereof |
| CN102415520A (en) * | 2011-10-19 | 2012-04-18 | 张唐子琰 | Rose-apple jam and preparation method thereof |
| CN103571710A (en) * | 2013-10-21 | 2014-02-12 | 上海巴克斯酒业有限公司 | Cocktail and preparation method thereof |
| CN104862200A (en) * | 2015-05-29 | 2015-08-26 | 安徽古井贡酒股份有限公司 | Carbonated pre-mixed wine comprising mint and preparation method of carbonated pre-mixed wine |
| CN104877884A (en) * | 2015-06-22 | 2015-09-02 | 谢嘉源 | Fermented fruity alcopop and preparation method thereof |
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| CN105733866A (en) * | 2016-05-11 | 2016-07-06 | 山东省葡萄研究院 | Method for preparing health ready-to-drink by using brandy distillation residue |
| CN106047595A (en) * | 2016-07-13 | 2016-10-26 | 强锐 | Fragrant rose wine and preparation method thereof |
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| CN106281915A (en) * | 2016-08-16 | 2017-01-04 | 浙江医药高等专科学校 | A kind of pre-rectification of blue berry and preparation method thereof |
| CN106281895A (en) * | 2016-08-18 | 2017-01-04 | 任成俊 | A kind of pre-rectification of caf and preparation method thereof |
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| CN110885727A (en) * | 2019-12-24 | 2020-03-17 | 于格酒业(广东)有限公司 | Pineapple whisky and preparation method thereof |
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2009
- 2009-12-17 CN CN2009102632096A patent/CN101709256B/en not_active Expired - Fee Related
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| CN101904532A (en) * | 2010-08-02 | 2010-12-08 | 湖北工业大学 | Beverage used for blending and diluting whisky and preparation method thereof |
| CN101904532B (en) * | 2010-08-02 | 2012-05-23 | 湖北工业大学 | Beverage used for blending and diluting whisky and preparation method thereof |
| CN102277291A (en) * | 2011-08-09 | 2011-12-14 | 浙江省柑桔研究所 | Blueberry carbonated wine and preparation method thereof |
| CN102415520A (en) * | 2011-10-19 | 2012-04-18 | 张唐子琰 | Rose-apple jam and preparation method thereof |
| CN102415520B (en) * | 2011-10-19 | 2013-01-02 | 张唐子琰 | Rose-apple jam and preparation method thereof |
| CN103571710A (en) * | 2013-10-21 | 2014-02-12 | 上海巴克斯酒业有限公司 | Cocktail and preparation method thereof |
| CN104862200A (en) * | 2015-05-29 | 2015-08-26 | 安徽古井贡酒股份有限公司 | Carbonated pre-mixed wine comprising mint and preparation method of carbonated pre-mixed wine |
| CN104877884A (en) * | 2015-06-22 | 2015-09-02 | 谢嘉源 | Fermented fruity alcopop and preparation method thereof |
| CN105586230A (en) * | 2016-03-24 | 2016-05-18 | 甘肃东方天润玫瑰科技发展有限公司 | Rose breezer and preparation method thereof |
| CN105733866A (en) * | 2016-05-11 | 2016-07-06 | 山东省葡萄研究院 | Method for preparing health ready-to-drink by using brandy distillation residue |
| CN106047595A (en) * | 2016-07-13 | 2016-10-26 | 强锐 | Fragrant rose wine and preparation method thereof |
| CN106222043A (en) * | 2016-08-16 | 2016-12-14 | 浙江医药高等专科学校 | A kind of pre-rectification of natural nutrition blue berry and preparation method thereof |
| CN106281915A (en) * | 2016-08-16 | 2017-01-04 | 浙江医药高等专科学校 | A kind of pre-rectification of blue berry and preparation method thereof |
| CN106281915B (en) * | 2016-08-16 | 2020-04-14 | 浙江医药高等专科学校 | Blueberry pre-blended wine and preparation method thereof |
| CN106281895A (en) * | 2016-08-18 | 2017-01-04 | 任成俊 | A kind of pre-rectification of caf and preparation method thereof |
| CN107129912A (en) * | 2017-03-30 | 2017-09-05 | 甘肃农业大学 | A kind of preparation method of the presetting light sparkling wine of aerating soft game theory |
| CN110885727A (en) * | 2019-12-24 | 2020-03-17 | 于格酒业(广东)有限公司 | Pineapple whisky and preparation method thereof |
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Application publication date: 20100519 Assignee: Jiangsu Xiaokang Food Co., Ltd. Assignor: Jiangsu Jiayuan Group Co., Ltd. Contract record no.: 2013320000142 Denomination of invention: Rose whisky pre-cocktail and preparation method thereof Granted publication date: 20120627 License type: Exclusive License Record date: 20130319 |
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