CN101298587A - Effervescence solid wine and preparation thereof - Google Patents
Effervescence solid wine and preparation thereof Download PDFInfo
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- CN101298587A CN101298587A CNA2008101329612A CN200810132961A CN101298587A CN 101298587 A CN101298587 A CN 101298587A CN A2008101329612 A CNA2008101329612 A CN A2008101329612A CN 200810132961 A CN200810132961 A CN 200810132961A CN 101298587 A CN101298587 A CN 101298587A
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Abstract
The invention discloses a solid wine, in particular to a solid effervescent wine, which is characterized in that: the solid wine adopts solid wine powder as raw material, and then auxiliary materials of antacids, alkaline agent, filler, adhesive, lubricant, sweetener, correction, toning agent, and stabilizer, etc. are added, to produce effervescent granules or effervescent tablets. When being put into the water, the solid effervescent wine disintegrates without any stirring, produces a great number of bubbles. Moving like the effervescent, the solid wine has the advantages of convenient storage, delivery and carrying, and no preservatives. The users can adjust the concentration of the wine in accordance with the needs. In addition, the solid wine is more suitable for travelling and for the elders and women who can not drink a lot.
Description
Technical field
The present invention relates to the solid wine manufacturing in the wine manufacturing, especially a kind of effervescent formulation of solid wine.
Background technology
Solid wine is to adopt certain technology with the moisture removal in the liquid wine, keeps alcohol and other flavor compound in the wine, adds solid wine powder, tablet or granule that certain auxiliary material is made.After this solid wine dissolves in water, promptly drinkable, can satisfy some alcoholists' such as tourism, mountain-climbing, fishing, picnic needs, do not need heavy container, not breakable packing, carry drink all very convenient.
For example, day disclosure special permission: clear 57-91187 discloses the cocktail manufacture method of a kind of powder, U.S.A encloses the preparation method that patent US-4454165 discloses alcoholic pulverulent product, China's " food research and development " magazine (2007, the 28th volume, the 10th phase) discloses a kind of microencapsulation preparation method of beer powder, and studied the influence of micro encapsulation beer flavor.This pressed powder wine can also be made tablet or granule, need not refrigerate, and carries instant, can be promoted to remote area, is applicable to small-scale production, and tempting market outlook are arranged.
But this solid wine dissolves slowly, needs when dissolving to stir, and makes troubles to the user.Especially solid beer can not produce a large amount of bubbles after the dissolving, influences the sense organ of people for beer.
Summary of the invention
Not the object of the present invention is to provide a kind of dissolving soon, need not stir, and can produce the solid wine of carbon dioxide.
For solving the problems of the technologies described above, the invention provides a kind of effervescence solid wine, described effervescence solid wine contains solid wine powder and the suitable auxiliary material of making effervescent formulation.Described auxiliary material is selected from: sour agent, alkaline agent, weighting agent, tackiness agent, lubricant, sweeting agent, correctives, toning agent, stablizer etc.
The acid agent can be: one or more in citric acid, oxysuccinic acid, Citric Acid, tartrate, fumaric acid, hexanodioic acid, Succinic Acid, xitix, water-soluble amino acids (for example arginine), dilute hydrochloric acid, boric acid, sodium hydrotartrate, tartarus, natrium hydrocitricum, hydrogen citrate potassium, potassium primary phosphate, the SODIUM PHOSPHATE, MONOBASIC etc.All edible organic acids, mineral acid and water-soluble after be their salt of tart, all can be used as sour agent and use.In sour agent, one or more in the acid of preferred acid agent preferably apple, citric acid and/or the tartrate.
Alkaline agent can be: one or more in yellow soda ash, saleratus, salt of wormwood, saleratus, lime carbonate, sodium glycine carbonate, the glycine salt of wormwood etc.Carbonate, percarbonate and supercarbonate and their mixed carbonate of all edible basic metal or alkaline-earth metal all can be used as alkaline agent.In alkaline agent, one or more in preferred yellow soda ash, saleratus, salt of wormwood, the saleratus.
Weighting agent can be: one or more in N.F,USP MANNITOL, sugar alcohol, Sorbitol Powder, lactose, sucrose, maltose, dextrin, starch, the edible fibre.
Tackiness agent can be: the ethanolic soln of dehydrated alcohol, Different concentrations of alcohol solution, cross-linked polyvinylpyrrolidone, polyvinylpyrrolidone, sugar and polyvalent alcohol, in the glycine one or more.
Lubricant can be: one or more in the polyoxyethylene glycol of molecular weight 4000-6000, boric acid, sodium-chlor, Magnesium Stearate, calcium stearate, Stepanol MG, dodecyl sulphate potassium, hydrogenated vegetable oil, sodium stearate, Sodium Benzoate, potassium benzoate, the sodium oleate.
Sweeting agent can be: one or more in protein sugar, aspartame, sweet close element, soluble saccharin, Calcium saccharinate, cyclohexane sulfamic acid, cyclohexane sulfamic acid sodium, cyclohexane sulfamic acid potassium, l-asparagine, glycyrrhizin, the pure sugar.
Correctives can be: one or more in beer flavor, spearmint oil, various food flavour, Chinese cassia tree, the various fruity material.
Toning agent can be: lemon yellow, capsanthin, beet red, Monascus color, cochineal, Sorghum pigment, chlorophyll copper sodium, turmeric, Gardenia Yellow, carotene, algocyan, cocoa toning agent, caramel toning agent.
Stablizer can be: soybean protein, beer silica gel, phytinic acid.
Effervescence solid wine of the present invention can be by the ordinary method preparation of effervescent formulation, for those of ordinary skill is grasped: the amount of each component that needs according to effervescence solid wine is got the raw materials ready, and auxiliary materials such as solid wine powder and sweeting agent, correctives, toning agent, stablizer are mixed, and is divided into two parts, the sour agent of a adding, another part adds alkaline agent, adds tackiness agent and/or weighting agent then respectively, granulates, dry, sieve, mixing acid, two kinds of particles of alkali promptly get the solid wine effervescent granule; Perhaps, the amount of each component that needs according to effervescence solid wine is got the raw materials ready, and auxiliary materials such as solid wine powder and sweeting agent, correctives, toning agent, stablizer are mixed, add tackiness agent and/or weighting agent, granulate, drying is sieved, add alkaline agent, mix, add lubricant at last, mix once more, compressing tablet promptly gets the solid wine effervescent tablet.
The invention has the advantages that, when adding in the entry, need not stir effervescence solid wine, dissolving is rapid, and produces a large amount of bubbles, has general tablet (piece) and granule again and is convenient to deposit, transports, carries, the advantage that does not add sanitas, mouthfeel is good when taking, and makes Wine have the effervescive innervation, and the user can adjust the concentration of wine as required, be more suitable for journey, and old age that can not heavy drinking and women use.Especially after beer being made effervescent granule or tablet (piece), produce a large amount of foams during dissolving, satisfy the sense organ requirement of people couple and beer.
Embodiment
Below with specific embodiment effervescence solid wine of the present invention and preparation method thereof is described further.
Embodiment 1: the beer effervescent granule
Mainly form: beer powder 10-200 part, citric acid 50-150 part, sodium bicarbonate 40-120 part, beer flavor 0-20 part, lemon yellow 0-5 part by the raw material of following weight part.
The concrete preparation method of above-mentioned beer effervescent granule: beer powder and beer flavor, auxiliary material such as lemon yellow are mixed, be divided into two parts, the a citric acid that adds, another part adds sodium bicarbonate, adds dehydrated alcohol then respectively, granulate, drying is sieved, mixing acid, two kinds of particles of alkali, pack promptly gets the beer effervescent granule after the assay was approved.
Embodiment 2: beer effervescent tablet
Mainly form: beer powder 10-200 part, citric acid 50-150 part, sodium bicarbonate 40-120 part, beer flavor 0-20 part, lemon yellow 0-5 part, polyoxyethylene glycol 0-5 part by the raw material of following weight part.
The concrete preparation method of above-mentioned beer effervescent tablet: beer powder and beer flavor, auxiliary material such as lemon yellow are mixed, add dehydrated alcohol then, granulate drying, sieve, add sodium bicarbonate, mix, add polyoxyethylene glycol at last, mix once more, compressing tablet promptly gets beer effervescent tablet.
Claims (8)
1, a kind of effervescence solid wine is characterized in that: described effervescence solid wine contains solid wine powder and the suitable auxiliary material of making effervescent formulation.
2, effervescence solid wine as claimed in claim 1 is characterized in that: described solid wine powder is selected from beer, liquor, rice wine, grape wine or medicinal liquor powder, preferably beer powder.
3, effervescence solid wine as claimed in claim 1 is characterized in that: described auxiliary material is selected from sour agent, alkaline agent, weighting agent, tackiness agent, lubricant, sweeting agent, correctives, toning agent, stablizer.
4, effervescence solid wine as claimed in claim 1 is characterized in that: described effervescent formulation is an effervesce formulation feasible on the preparation, preferred tablet (piece) or granule.
5,, it is characterized in that described sour agent can be: one or more in citric acid, oxysuccinic acid, Citric Acid, tartrate, fumaric acid, hexanodioic acid, Succinic Acid, xitix, water-soluble amino acids, dilute hydrochloric acid, boric acid, sodium hydrotartrate, tartarus, natrium hydrocitricum, hydrogen citrate potassium, potassium primary phosphate, the SODIUM PHOSPHATE, MONOBASIC etc. as claim 1,2,3 and 4 described effervescence solid wines.All edible organic acids, mineral acid and water-soluble after be their salt of tart, all can be used as sour agent and use.
6,, it is characterized in that described alkaline agent can be: one or more in yellow soda ash, saleratus, salt of wormwood, saleratus, lime carbonate, sodium glycine carbonate, the glycine salt of wormwood etc. as claim 1,2,3 and 4 described effervescence solid wines.Carbonate, percarbonate and supercarbonate and their mixed carbonate of all edible basic metal or alkaline-earth metal all can be used as alkaline agent.
7, a kind of preparation method of effervescence solid wine, it is characterized in that: the amount according to each component of effervescence solid wine needs is got the raw materials ready, and solid wine powder and sweeting agent, correctives, toning agent, stablizer etc. are mixed, and is divided into two parts, the sour agent of a adding, another part adds alkaline agent, adds tackiness agent and/or weighting agent then respectively, granulates, dry, sieve, mixing acid, two kinds of particles of alkali promptly get the solid wine effervescent granule.
8, a kind of preparation method of effervescence solid wine is characterized in that: the amount according to each component of effervescence solid wine needs is got the raw materials ready, and solid wine powder and sweeting agent, correctives, toning agent, stablizer etc. are mixed, add tackiness agent and/or weighting agent then, granulate, drying is sieved, add alkaline agent, mix, add lubricant at last, mix once more, compressing tablet promptly gets the solid wine effervescent tablet.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008101329612A CN101298587A (en) | 2008-07-03 | 2008-07-03 | Effervescence solid wine and preparation thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008101329612A CN101298587A (en) | 2008-07-03 | 2008-07-03 | Effervescence solid wine and preparation thereof |
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| CN101298587A true CN101298587A (en) | 2008-11-05 |
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| CNA2008101329612A Pending CN101298587A (en) | 2008-07-03 | 2008-07-03 | Effervescence solid wine and preparation thereof |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101503653B (en) * | 2009-03-06 | 2012-11-07 | 天津商业大学 | Beer effervescent tablet and production method thereof |
| CN103525664A (en) * | 2013-10-27 | 2014-01-22 | 哈尔滨艾克尔食品科技有限公司 | Fermented soybean flavor type white spirit mixing tablets and production method thereof |
| CN103525669A (en) * | 2013-10-28 | 2014-01-22 | 哈尔滨艾克尔食品科技有限公司 | Faint-scent white spirit mixing piece and production method thereof |
| CN103525667A (en) * | 2013-10-28 | 2014-01-22 | 哈尔滨艾克尔食品科技有限公司 | Rice flavored distilled liquor rectifying slice and production method thereof |
| CN105950329A (en) * | 2016-06-22 | 2016-09-21 | 天津北洋百川生物技术有限公司 | Preparation method of IPA (India Pale Ale) beer effervescent tablets |
| CN105969562A (en) * | 2016-06-22 | 2016-09-28 | 天津北洋百川生物技术有限公司 | Method for preparing beer effervescent tablets |
| WO2017111698A1 (en) * | 2015-12-24 | 2017-06-29 | Red Horse Holdings Pte. Ltd. | Instant alcoholic beverages and production thereof |
| CN107189918A (en) * | 2017-06-22 | 2017-09-22 | 贵州大学 | One kind brews fruit wine dispensing bag and preparation method thereof |
| CN108384692A (en) * | 2018-02-07 | 2018-08-10 | 北京百漾酒业科技股份有限公司 | A kind of rectification effervescent tablet |
| CN108967807A (en) * | 2017-05-31 | 2018-12-11 | 江苏汉典生物科技股份有限公司 | A kind of preparation method of effervescent tablet |
| CN113150935A (en) * | 2021-04-06 | 2021-07-23 | 北京设计之都发展有限公司 | Seasoning tablet and method for improving proper taste of low-alcohol beverage |
-
2008
- 2008-07-03 CN CNA2008101329612A patent/CN101298587A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101503653B (en) * | 2009-03-06 | 2012-11-07 | 天津商业大学 | Beer effervescent tablet and production method thereof |
| CN103525664A (en) * | 2013-10-27 | 2014-01-22 | 哈尔滨艾克尔食品科技有限公司 | Fermented soybean flavor type white spirit mixing tablets and production method thereof |
| CN103525669A (en) * | 2013-10-28 | 2014-01-22 | 哈尔滨艾克尔食品科技有限公司 | Faint-scent white spirit mixing piece and production method thereof |
| CN103525667A (en) * | 2013-10-28 | 2014-01-22 | 哈尔滨艾克尔食品科技有限公司 | Rice flavored distilled liquor rectifying slice and production method thereof |
| WO2017111698A1 (en) * | 2015-12-24 | 2017-06-29 | Red Horse Holdings Pte. Ltd. | Instant alcoholic beverages and production thereof |
| CN108603152A (en) * | 2015-12-24 | 2018-09-28 | 红马控股私人有限公司 | Instant alcoholic beverage and its preparation |
| CN105950329A (en) * | 2016-06-22 | 2016-09-21 | 天津北洋百川生物技术有限公司 | Preparation method of IPA (India Pale Ale) beer effervescent tablets |
| CN105969562A (en) * | 2016-06-22 | 2016-09-28 | 天津北洋百川生物技术有限公司 | Method for preparing beer effervescent tablets |
| CN108967807A (en) * | 2017-05-31 | 2018-12-11 | 江苏汉典生物科技股份有限公司 | A kind of preparation method of effervescent tablet |
| CN107189918A (en) * | 2017-06-22 | 2017-09-22 | 贵州大学 | One kind brews fruit wine dispensing bag and preparation method thereof |
| CN108384692A (en) * | 2018-02-07 | 2018-08-10 | 北京百漾酒业科技股份有限公司 | A kind of rectification effervescent tablet |
| CN113150935A (en) * | 2021-04-06 | 2021-07-23 | 北京设计之都发展有限公司 | Seasoning tablet and method for improving proper taste of low-alcohol beverage |
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Application publication date: 20081105 |