CN1195695A

CN1195695A - Wine drink and its preparing method

Info

Publication number: CN1195695A
Application number: CN97103952A
Authority: CN
Inventors: 李建华; 卢建中
Original assignee: Individual
Current assignee: Individual
Priority date: 1997-04-07
Filing date: 1997-04-07
Publication date: 1998-10-14

Abstract

The present invention relates to a wine drink and its preparation method. Said invented wine drink is made up by using wine and plant juice as main raw materials, and adopting the following procedures of pressing plant (natural fruit) to make juice, sterilizing, decoloring, blending by adding wine according to the mixing ratio of 1 (wine): 10-0.6 (plant juice), bottling and storage. Said invented wine drink not only saves grains, but also retains the fragrance and nutrients of natural plant juice, and its wine taste is unique and palateful, and its quality is stable and storage time is long.

Description

A kind of Wine and preparation method thereof

The present invention relates to a kind of beverage, relate to a kind of Wine and preparation method thereof specifically.

Wine is breath of life in the communication in the China and even the world and celebrating activity always.But the mode of life of society is guiding the developing direction of wine industry, and so-called " have wine in the history; It is exactly that the local flavor of requirement wine will adapt to the epoch that history is arranged in the wine.Mode of life now requires wine should have the dual function of communicative function and beverage function.Yet make a general survey of existing wine circle as can be known, wine now mainly comprises liquor (brewing white spirit and alcohol concocted white spirit) and with the fruit wine of fruit brew, and the forms such as cocktail of blending at random with wine and other beverage, as far as possible several like this wine all have a collection of oneself human consumer because of its local flavor is different, and all developing to above requirement, minuentization as liquor, grape wine is to white, sack conversion etc., but its net result is often unsatisfactory or often occur some technical barriers in this process, makes wine still exist from the distance of its dual use.On known production principle and method, liquor is to be raw material with grain, adds the Daqu brew after it is pulverized and forms, and its major ingredient is water and ethanol more than 98%.This alcoholic strength is strong, and its odor type is mainly Luzhou-flavor, aromatic type, sesame-flavor etc.Fruit wine then is to be main raw material grain system or to be equipped with the fruital additive with alcohol-pickled and bent wine be that main method is made with fruit, and the spirituosity degree is lower in its composition, the fragrant or artificial fruital additive of its fragrance or wine fermentation simple fragrant.Liquor mainly is with Luzhou-flavor, scent type, aromatic type, half odor type.Other odor type and phoenix odor type are representative.Derive other many odor type in each main type again, although they differ from one another and have formed certain consumer group, it has following defective: one is prone to multiple malaise symptoms after wine degree higher (generally between the 38-60 degree Beaume) is drunk.Owing to contain the ester class in the liquor and the acids composition is higher, and contain objectionable impuritiess such as methyl alcohol, aldehyde, so dizziness, headache, dry, weak appear in drink back regular meeting, last first-class malaise symptoms; Its two, consumption grain is more, alcoholic strength is high more, consumption grain is just big more, native land man has taked the attitude of control to the high wine in the liquor, some countries and regions even tucker dry law.Reduce the waste of grain on the one hand, also reduce the social danger of bringing owing to alcoholism on the other hand, these have all caused the dim prospect of liquor industry.Really (dew) wine is compared the characteristics that have alcoholic strength lower with liquor, but original nutrient contents such as Vitc in the fruit juice raw material, loss in a large number in fermentation brew process such as folic acid, on the angle of trophology, cause a kind of waste again, and caused the variation of original fruity, simple water comprises fruit, herbal medicine (mainly being integration of drinking and medicinal herbs class herbal medicine) is though vegetables juice is nutritious, but taste and quality instability, fresh keeping time is short, its odor type fixed single, palatability is relatively poor, and the nutrition that contains grain and fruit juice hardly, the alcoholic strength variation range is less, and is narrower to consumer group's scope of application of each level.

Purpose of the present invention will provide a kind of exactly and has multiple odor type, mouthfeel is good, has both kept the nutrition enriched, can make constant product quality again, alcoholic drink that storage period is long and preparation method thereof.

The present invention comprises fruit juice or fresh Chinese herbal juice with wine (bent wine or alcohol) water, and vegetables juice, other juice are that preparation of raw material becomes, wherein wine: water=1: 10-0.6 (weight ratio).

Preparation technology of the present invention is as follows:

1, takes by weighing bent wine or edible ethanol by proportioning.

2, take by weighing water by proportioning, the water that must purify water through filtration sterilization such as sand filtration rod or molecular sieve or heat sterilization; Also can add again except that toner removes look and get water white water.

3, be 1 by weight with bent wine or edible ethanol and water: the proportioning of 10-0.6 is blent, and is 1 in proportioning: need add sanitas during 10-2.

4, store, seasoning makes this alcoholic drink.

Owing to the present invention is equipped with fruit drink or bright Chinese herbal juice with bent wine of a spot of high-quality or alcohol, blend according to a certain percentage to form, both saved grain, kept the fragrance and the nutrition of fruit juice again.

It has a style of one's own and forms a kind of local flavor of uniqueness, it is outstanding to have fruital, vinosity is strong, the peculiar flavour that sweet silk floss is tasty and refreshing, pleasant impression is long, and alcoholic strength height transformation range big (8-46 degree Beaume) and fragrance is multiple, mouthfeel is good, palatability is strong and nutritious, steady quality not only, storage period is long.

The present invention is described in further detail below in conjunction with specific embodiment.But the present invention is not subjected to the restriction of these embodiment.

Wine comprises bent wine (i.e. the above liquor of 38 degree) the above liquor of best 50 degree in the present invention) and edible ethanol and fruit wine etc.Water is 1, herbal medicine juice, be mainly fresh Chinese herbal medicine fluid as: peppermint, hair root, hawthorn, blow etc.; 2, fruit juice is as the juice of fruit such as apple, pears, orange, orange, mandarin orange, banana, grape, and vegetables juice is as Radix Dauci Sativae, celery, cucumber, green vegetables etc.; Also wrap root class plant, bar stem class such as sugarcane, myron liquid class such as Sucus Betulae platyphyllae, leaf class etc. is the juice of edible plant traditionally; In the present invention, used wine be preferably bent wine, its alcohol number of degrees can be 38 degree with more than the degree, but use the above bent wine of 50 degree Beaume to blend its taste and to preserve the preservation effect preferable; Water is preferably fruit juice, particularly water content is higher, the fruit juice of its aromatic flavour, after blending in this alcoholic drink the spirituosity number of degrees be preferably the 30-46 degree Beaume, fruit juice can be single fruit juice in this alcoholic drink, also can press different flavor for multiple fruit juice, different ratios mixes, but after blending in this alcoholic drink the spirituosity number of degrees be the 38-43 degree Beaume, under this alcoholic strength, the easily preservation of this alcoholic drink is 1 in the weight ratio of wine and water: need add sanitas during 10-2, sanitas preferably uses Sorbic Acid or potassium sorbate etc., and it is 1 that the weight of bent wine or edible ethanol and water is made a gesture of measuring: 2-0.6; Fruit juice is preferably an outstanding main odor type, is equipped with the mixed type of other fruit juice.As adjust concentration and taste also can add water in fruit juice or alcohol, bent wine brewing method is traditional bent wine.Its fruit juice sterilising method of brew method also can adopt pasteurization.

Embodiment 1:

In bent wine (alcoholic strength is 60 degree Beaume) and its weight ratio of orange juice be 1: 2 ratio blend this wine.Its preparation method is: take by weighing 1 part of bent wine (weight part); Take by weighing orange juice again the degerming of orange juice process molecular sieve filtration, add and remove the yellow that toner is removed orange juice; Weight ratio by 1: 2 is blent; Store seasoning, can bottle becomes the bent wine of orange odor type fruity.

Embodiment 2:

By bent wine (alcoholic strength is 60 degree Beaume) and orange juice, Sucus Mali pumilae, sugar cane juice, the weight ratio of its three kinds of fruit juice can be 1: 1: 1 fruit juice and mixes the formation fruit juice blends, and the weight ratio of bent wine and fruit juice blends is 1: 8.Its preparation method is: take by weighing bent wine 1 part (weight part) and take by weighing orange juice more respectively, Sucus Mali pumilae, sugar cane juice (former bright juice) are the mixed after-filtration degerming of three kinds of fruit juice elder generations by 1: 1: 1, or remix after the difference filtration sterilization; Add and remove toner except that look, 1 part of meat dishes to go with liquor, 8 parts of fruit juice blendss, the ratio that sanitas is 0.3 part is blent, and regulates fragrance, can bottle.(also not adding preservative agent)

Embodiment 3:

(alcoholic strength is 55 degree Beaume, with the Chinese herbal juice heat sterilization, adds except that the toner decolouring, blends bottling by bent wine.

Embodiment 4:

By bent wine or alcohol and vegetables juice, vegetables juice, desirable tomato juice, Sucus Cucumidis sativi, spinach juice, tomato juice, cucumber juice, the spinach juice weight ratio is 1: 1: 2; Bent wine or alcohol mix with single vegetables juice or mixtures of vegetable juices blends that afterwards its ethanol content can be at the 35-46 degree Beaume; Its preparation method is: take by weighing wine or alcohol respectively, take by weighing various vegetables again and squeeze the juice respectively, be mixed in proportion then, filtering and impurity removing adds antioxidant to be protected look and mixes with wine and blend toning, makes natural color wine and bottles.

Embodiment 5:

Selected songs wine or edible ethanol are got the bright juice of fruit juice, vegetables juice, herbal medicine and are blent, and can add a certain amount of water when blending to regulate the spirituosity number of degrees.

Claims

1, a kind of Wine is characterized in that: it is a main raw material with wine, water, makes through blending, and its proportioning raw materials is (weight ratio), wine: water=1: 10-0.6.

2, according to the described Wine of claim 1, it is characterized in that: wine comprises edible ethanol, bent wine, fruit wine; Water is: fruit juice, herbal medicine juice, vegetables juice.

3, according to the described Wine of claim 3, it is characterized in that wine is bent wine, water is fruit juice, the 30-46 degree Beaume of the alcoholic number of degrees in this alcoholic drink after blending.

4, according to the described Wine of claim 2, it is characterized in that: fruit juice can be single fruit juice, also can be the mixing of multiple fruit juice by different ratios, after blending in this alcoholic drink the alcoholic number of degrees be the 38-43 degree Beaume.

5, according to the described Wine of claim 2, it is characterized in that: the weight ratio of bent wine or edible ethanol and water is: 1: 2-0.6.

6, produce the preparation method of Wine according to claim 1, it is characterized in that:

(1) gets bent wine or edible ethanol by proportioning.

(2) get water by proportioning, water through filtration sterilization or heat sterilizations such as yarn filter stick or dusting covers, is got water or adding and gets water white water except that toner removes look.

(3) be 1 by weight with bent wine or edible ethanol and water: the proportioning of 10-0.6 is blent.

(4) proportioning is 1: during 10-2, need to add sanitas.

(5) store, seasoning makes this Wine.