CN101508953A

CN101508953A - Method for preparing and formulating colorful fragrant wine

Info

Publication number: CN101508953A
Application number: CNA2009100587378A
Authority: CN
Inventors: 刘忠全
Original assignee: Individual
Current assignee: Individual
Priority date: 2009-03-30
Filing date: 2009-03-30
Publication date: 2009-08-19

Abstract

The invention relates to a method for producing and confecting colored fragrant wine which belongs to the field of foods. The method is characterized in that various drinking wines which have excellent color, smell and taste can be produced simply and rapidly with large scale and low cost by adopting the method. Wines which can be produced and confected comprise white spirit and beer. The method comprises the following steps that food dyes and edible flavors or extractives, such as vegetables, fruits, flowers, cereals, dried fruits, and the like and other approved additives are added into wine and fully stirred and evenly mixed, and the mixture solution stands for 1-7 days at normal temperature and away from sunlight. The mixture solution without sediments is detected, canned, packed away from sunlight and sold. The colored fragrant wine which is produced and confected by adopting the method has simple process, low cost, short time, less limit, easily-controlled quality, abundant and beautiful color, seductive flavor, better mouthfeel, integrates the color, the smell and the taste into a whole body and greatly improves the driving value and the commercial value of the wine.

Description

Produce the method for formulating colorful fragrant wine

Technical field

The invention provides a kind of production compound method of drinking wine that integrates color, smell and taste, belong to field of food.

Background technology

In produced the history of wine and the culture of drinking in state-owned several thousand, wine is as a kind of consumer's goods, at a lot of occasions drink of adding to the fun that all is absolutely necessary, is subjected to liking of a lot of people.In most of the cases people to drink be in order to add to the fun or to enjoy wherein enjoyment, need obtaining how better impression from vision, sense of smell, the sense of taste.But as colourless liquor, no matter which kind of odor type of which manufacturer production, the fragrance of wine and mouthfeel all are similar.The color of each producer's beer and taste are mostly identical.Chinese medicine health-care liquor is influenced by its system component, and it is yellow to tawny or the red sorrel etc. that arrives that color is mostly, have tangible flavour of a drug mostly, and its specific function determined specific consumer groups.Flowers fruits and vegetables liquor is coloured flavor again, but the wine degree is lower mostly, its output is subjected to a lot of influences such as the output, season, price of flowers fruits and vegetables, the color of wine and taste are subjected to factor affecting such as production technique and the flowers fruits and vegetables place of production, season, maturity, production cost is higher, waste greatlyyer, also may cause unnecessary pollution.The method that existing flowers fruits and vegetables liquor production process, technology adopt the flowers fruits and vegetables are smashed or squeeze the juice back direct fermentation or mixed wine liquid to ferment mostly again, its production process relative complex, the finished wine of different batches is difficult to reach consistent on color and mouthfeel.More existing coloured beer, flowers fruit-vegetable and beer and their production technique have and the similar shortcoming of flowers fruits and vegetables liquor equally.Generally speaking, people need a kind of good-looking drinking well again but also inexpensive wine, but existingly variously drink wine and more or less all there is certain limitation in production technique.

Summary of the invention

The technical problem that solves is: avoid as far as possible or reduce the existing various limitation that wine and production technique thereof exist of drinking, provide a kind of more simple and fast low cost production color, smell and taste on a large scale all good methods of drinking wine, satisfy requirements at the higher level and the different needs of people drinking wine.

Technical scheme: utilize liquor and the beer brewageed, in the wine of required preparation, add food dye and flavouring agent, perhaps add the extract that one or more contain edible plants such as vegetables that pigment or fragrance or both have concurrently, fruit, flowers, grain, dry fruit, also can add other an amount of auxiliary material such as acidity regulator, sweeting agent, thickening material etc. as one sees fit.Method steps is: with wine through being up to the standards as basic wine, add in the basic wine extract and other additive of food dye, flavouring agent or vegetables, fruit, flowers, grain, dry fruit etc. and abundant stirring and evenly mixing, to mix the airtight lucifuge of liquid normal temperature and leave standstill 1～7 day, get mixed liquid check, can, lucifuge packing, the sale of not having precipitation.

Be noted that especially:

The effect that the kind of additive and quantity fibrous root reach according to needs and calculated in advance well adds in proportion again, and must meet " foodstuff additive use hygienic standard ".

Both added food dye to change the color of wine; add flavouring agent again and change the fragrance of wine; perhaps add one or more extracts that contain vegetables that pigment or fragrance or both have concurrently, fruit, edible flowers, grain, dry fruit etc. changing the color and the fragrance of wine, and add other auxiliary material such as acidity regulator, sweeting agent, thickening material one or more to improve mouthfeel and to protect color.

Pigment and spices are to add, and other auxiliary material such as acidity regulator, sweeting agent, thickening material etc. can add one or more, also can not add.

Pigment that different types of wine added and spices and other additive are incomplete same, and the kind of pigment that the wine of same kind adds and spices and other additive are incomplete same and obtain the incomplete same wine of color.

When the preparation of beer, must before adding gas, finish.

One or more pigments can be added with a kind of wine, also one or more spices can be added.

Selected preparation base wine is liquor, beer etc., the wine degree can height can be low, can mix up in advance.

It is deep or light to be adjusted to the shade and the fragrance of sampling wine by the addition of adjusting pigment and spices, protects the color of finished wine and influences mouthfeel by the interpolation of acidity regulator, adjusts mouthfeel by the interpolation of sweeting agent, thickening material.

The finished wine color may be in time length, variation of temperature and lucifuge situation and produce certain variation.

Beneficial effect:

1, production technique is simple, and production cost is low, the time is short, restriction is few, can be mass-produced.

2, additive is purchased from the market, can economize on resources, and reduce and pollute, and also wide in variety, not limited by the season and the place of production.

3, the color, smell and taste of finished wine are full of variety, and can design in advance and stable easily control.

4, rich color is beautiful, fragrance is tempting, mouthfeel is better, can improve the consumption value and the commodity value of wine widely.

Embodiment

Preparation steps is as follows:

1, with the liquor through being up to the standards or beer as basic wine;

2, effects such as the color that reaches according to the finished wine needs, fragrance, mouthfeel design the extract that adds food dye and flavouring agent or vegetables, fruit, flowers, grain, dry fruit etc. and the ratio of other additive;

3, calculate and accurately take by weighing pigment, spices and other additive of requirement;

4, additive is added in the basic wine and abundant stirring and evenly mixing;

5, the mixed airtight lucifuge of liquid normal temperature of gained left standstill 1～7 day;

6, get mixed liquid check, can, lucifuge packing, the sale of not having precipitation.

Produce formulating colorful fragrant beer and must before can, add carbonic acid gas again.

Under situation with good conditionsi, should select natural pigment and natural perfume for use as far as possible.The easy molten nothing precipitation of additive leaves standstill and got final product in 1 day, and additive is difficult for being dissolved with precipitation and should leaves standstill more than 1 day.

Concrete formula examples is as follows:

Implement prescription 1

Red rose scent liquor

Liquor 1000kg radish red 0.02～0.5kg rose medicinal extract 0.5～10.0kg maltose alcohol 0.1～1.0kg

The liquor that the aforementioned proportion raw material is obtained by preparation steps is red, and rose scent is arranged, and mouthfeel is more mellow.

Implement prescription 2

Red rose scent beer

The natural amaranth 0.05～0.2kg of beer 1000kg rose medicinal extract 0.2～2.0kg

The different Vc0.03kg of stevioside 0.01～0.05kg

The beer that the aforementioned proportion preparation of raw material is obtained is red, and rose scent is arranged, and mouthfeel is better.

Implement prescription 3

Yellow jasmine fragrance liquor

Liquor 1000kg Gardenia Yellow 0.05～0.3kg jasmine concrete 0.5～5kg maltose alcohol 0.1～1.0kg

Oxysuccinic acid 1.5kg

The liquor that the aforementioned proportion preparation of raw material is obtained is yellow, and Flower of Arabian Jasmine fragrance is arranged, and mouthfeel is more mellow.

Implement prescription 4

Blue mint flavored beer

Beer 1000kg gardenia blue 0.05～0.2kg Natural menthol 0.01～0.035kg

The different Vc0.03kg citric acid of stevioside 0.01～0.05kg 0.8kg

The beer that the aforementioned proportion raw material is obtained by preparation steps is for blue, has mint flavoredly, and mouthfeel is more pure and fresh, and iced to drink taste better.

Implement prescription 5

Orange-yellow red date flavor beer

Beer 1000kg sailor yellow 0.2kg Fructus Jujubae extract 5～20kg stevioside 0.01～0.05kg

Wolfberry fruit extract 1.0～2.0kg maltose alcohol 2.0kg

The beer that the aforementioned proportion raw material is obtained by preparation steps is orange-yellow, and the red date flavor is arranged, and it is better that taste is drunk in the heating in winter.

Implement prescription 6

Green lemon liquor

Liquor 1000kg chlorophyll copper sodium 0.05～0.1kg lemon oil 0.2kg

Citric acid 1.2kg maltose alcohol 0.1～1.0kg

The liquor that the aforementioned proportion raw material is obtained by preparation steps is green, and lemon is arranged, and mouthfeel is more pure.

Implement prescription 7

Red-purple grape flavor liquor

Red 0.5～the 1.0kg of the red 0.5～1.0kg mulberry fruit of liquor 1000kg Pericarpium Vitis viniferae

Grape essence 0.1～1.0kg maltose alcohol 0.1～1.0k g citric acid 1.0kg

Is red-purple with the aforementioned proportion raw material by the liquor that preparation steps obtains, and the grape flavor is arranged, and mouthfeel is more aromatic.

Implement prescription 8

Yellow sweet osmanthus fragrance beer

Beer 1000kg Gardenia Yellow 0.1～0.3kg osmanthus concrete 0.5～5.0kg

The different Vc0.03kg citric acid of stevioside 0.01～0.05kg 0.5～1.0kg

With the aforementioned proportion preparation of raw material obtain beer for yellow, sweet osmanthus fragrance is arranged, mouthfeel is better.

Want to obtain different liquor of other color, smell and taste degree or beer, can realize by interpolation kind and the addition of adjusting pigment and spices.

Select the food dye and the spices of extracted form natural plant for use, cost is higher, the medium-to-high grade wine of suitable preparation; Select synthetic food dye and spices for use, cost is lower, the low-grade wine of suitable preparation.

Claims

1, a kind of method of producing formulating colorful fragrant wine.It is characterized in that: liquor that utilization has been brewageed or beer are as basic wine, add the extract of food dye and flavouring agent or vegetables, fruit, flowers, grain, dry fruit etc. and other additive such as acidity regulator, sweeting agent, thickening material etc. in the basic wine and abundant stirring and evenly mixing, to mix the airtight lucifuge of liquid normal temperature and leave standstill 1～7 day, get mixed liquid check, can, lucifuge packing, the sale of not having precipitation.

2, the method for production formulating colorful fragrant wine according to claim 1, it is characterized in that: the kind of pigment that different types of wine added and spices and other additive is incomplete same.The pigment that wine adds of same kind and the kind of spices and other additive are incomplete same.One or more pigments can be added with a kind of wine, also one or more spices can be added.

3, the method for production formulating colorful fragrant wine according to claim 1 is characterized in that: when mixed liquid left standstill, different its time of repose of wine of additive was incomplete same.

4, the method for production formulating colorful fragrant wine according to claim 1 is characterized in that: must airtight lucifuge when mixed liquid leaves standstill and in the finished product storage.

5, the method for production formulating colorful fragrant wine according to claim 1 is characterized in that: must finish before adding gas when preparation beer.

6, the method for production formulating colorful fragrant wine according to claim 1 is characterized in that: pigment and spices are to add, and other auxiliary material such as acidity regulator, sweeting agent, thickening material etc. can add one or more, also can not add.

7, the method for production formulating colorful fragrant wine according to claim 1 is characterized in that: selected preparation base wine wine degree can mix up by the number of degrees as required below 70 degree in advance.

8, the method for production formulating colorful fragrant wine according to claim 1; it is characterized in that: it is deep or light to be adjusted to the shade and the fragrance of sampling wine by the addition of adjusting pigment and spices; protect the color of finished wine and influence mouthfeel by adding acidity regulator, adjust mouthfeel by the interpolation of other auxiliary material such as sweeting agent, thickening material.The color of the wine for preparing may be subjected to the influence of storage time, temperature variation and lucifuge situation etc.