CN101864354A - Jelly wine - Google Patents

Abstract

The invention discloses a jelly wine, belonging to the wine field. The jelly wine comprises the following components by weight percent: 40-52% of water, 12-20% of sucrose, 0.2-1% of carrageenin, 0.01-0.15% of methylcellalose, 0.05-0.2% of sodium citrate, 0.01-0.1% of potassium sorbate, 0.18-0.55% of the mixture of citric acid and malic acid, 5-40% of wines such as vodka, whisky, brandy, grape wine, white wine and red wine,, 0.5-10% of fruit juice, 0.06-0.2% of essence and 0.001-0.01% of pigment. As fruit juice, sucrose, citric acid, malic acid and other components are in the formula to prepare the jelly type wine, the jelly wine has unique taste and charm, the variety of wines is widened and the wine culture is developed.

Description

Jelly wine

Technical field:

The present invention relates to a kind of alcopop, refer more particularly to the jelly wine that a kind of jelly shape contains at least 5% ethanol content.

Background technology:

Wine is one of main beverage during people live, wine also is an art, China's system wine is of long standing and well established, various in style, famous brand of wine is assembled, and enjoys great prestige China and foreign countries, and yellow rice wine is one of the most ancient in the world drinks, before more than 3,000 years, merchant Zhou Shidai, Chinese create the compound fermentation method of distiller's yeast, begin a large amount of brewing yellow wines, Song dynasty before about millennium, Chinese have invented distillation method, and from then on, liquor becomes the main drinks that Chinese drink, wine permeates in whole Chinese 5,000 years civilized history, from literary and artistic creation, entertainment is to the diet culinary art, each side such as health care are all occupied important position in Chinese's life; Originate from external cocktail (English name is Cocktail), be a kind of be the wine base with the liquor, be equipped with auxiliary drinks such as fruit juice, carbonated drink, mineral water, Liquor again, all good artistic wine product of color, shape that fruit, cream, ice-creams, pudding and the modulation of other finishing material form; Jelly, it is a kind of heath food of low heat energy high dietary-fiber, because of outward appearance sparkling and crystal-clear, bright in colour, the soft cunning of mouthfeel, fresh and sweet moisten and be subjected to liking of women and children deeply is designed to the jelly type if can fill a wine cup for, and be equipped with other compositions, give wine new intension, will trend ahead of fashions, can stimulate appetite, can make people's excitement again, create cheerful and light-hearted party atmosphere, enriched wine product market simultaneously again, for the human consumer provides a class novel unique wine product, multiple fruit taste jelly wine has enriched people's material life to satisfy the pursuit of people to different mouthfeels.

Summary of the invention:

The invention provides the jelly wine with peculiar flavour of the jelly type that a kind of product of filling a wine cup for join in the jelly and make.

The objective of the invention is to realize by following technical scheme:

Alcoholic jelly wine, prescription by mass percentage is as follows: the water of 40-52%, the sucrose of 12-20%, the carrageenin of 0.2-1%, the methyl cellulose ether of 0.01-0.15%, the Trisodium Citrate of 0.05-0.2%, the potassium sorbate of 0.01-0.1%, the citric acid of 0.18-0.55% and oxysuccinic acid mixture, the wine product of 5-40% comprise vodka, whisky, brandy, grape wine, liquor, red wine etc., the fruit juice of 0.5-10%, the essence of 0.06-0.2%, the pigment of 0.001-0.01%.

Described jelly wine, precentagewise feeds intake, and its preparation process is as follows:

The water that adds 40-52% in the container, the accurate sucrose of weighing 12-20% again, the carrageenin of 0.2-1%, the methyl cellulose ether of 0.01-0.15%, the Trisodium Citrate of 0.05-0.2%, the potassium sorbate of 0.01-0.1% adds in the container, stir and heat, when temperature reaches 70-80 Celsius and spends, kept 2 minutes, the mixture that adds 0.1-0.35% citric acid and 0.08-0.2% oxysuccinic acid again, be stirred to evenly, kept 1 minute, be cooled to 50-60 degree centigrade, add the wine product of 5-40%, add the fruit juice of 0.5-10% again, the pigment of 0.001-0.01% and the spices of 0.06-0.2%, last refrigeration and can rapidly.

The present invention has added wine product such as vodka, liquor, red wine, grape wine, whisky in the composition of making jelly, and additional proportion is less, edible special taste and needn't worry too much edible and health is worked the mischief, the auxiliary materials such as fruit juice that add make drinking utensils that unique glamour be arranged, widened the kind of wine, for a new direction is opened up in the art up development of wine, for new life has been injected in the spirits culture development of China.

Description of drawings:

Fig. 1 is mass percent figure of the present invention.

Embodiment:

The present invention is described in further detail below in conjunction with accompanying drawing:

With reference to Fig. 1, jelly wine, prescription by mass percentage is as follows: the water of 40-52%, the sucrose of 12-20%, the carrageenin of 0.2-1%, the methyl cellulose ether of 0.01-0.15%, the Trisodium Citrate of 0.05-0.2%, the potassium sorbate of 0.01-0.1%, the citric acid of 0.1-0.35% and 0.08-0.2% oxysuccinic acid mixture, the wine product of 5-40% comprise vodka, whisky, brandy, grape wine, liquor, red wine etc., the fruit juice of 0.5-10%, the essence of 0.06-0.2%, the pigment of 0.001-0.01%.

Embodiment 1: the making of vodka type jelly wine

Add 45% water in the container, accurately the sucrose of weighing 14.2%, 0.3% carrageenin, 0.1% methyl cellulose ether, 0.08% Trisodium Citrate, 0.029% potassium sorbate add in the container again, stir and heat, when temperature reaches 70-80 Celsius and spends, kept 2 minutes, the mixture that adds 0.15% citric acid and 0.06% oxysuccinic acid again, be stirred to evenly, kept 1 minute, be cooled to 50-60 degree centigrade, add 30% vodka, add 10% fruit juice again, 0.001 pigment and 0.08% spices, last refrigeration and can rapidly.

Embodiment 2: the making of brandy type jelly wine

Add 43% water in the container, accurately the sucrose of weighing 15.054%, 0.4 carrageenin, 0.09% methyl cellulose ether, 0.09% Trisodium Citrate, 0.035% potassium sorbate add in the container again, stir and heat, when temperature reaches 70-80 Celsius and spends, kept 2 minutes, the mixture that adds 0.17% citric acid and 0.08% oxysuccinic acid again, be stirred to evenly, kept 1 minute, be cooled to 50-60 degree centigrade, add 32% brandy, add 9% fruit juice again, 0.001% pigment and 0.08% spices, last refrigeration and can rapidly.

Embodiment 3: the making of whisky type jelly wine

Add 46% water in the container, the accurate sucrose of weighing 16.2% again, 0.4% carrageenin, 0.09% methyl cellulose ether, 0.09% Trisodium Citrate, 0.035% potassium sorbate adds in the container, stir and heat, when temperature reaches 70-80 Celsius and spends, kept 2 minutes, the mixture that adds 0.19% citric acid and 0.1% oxysuccinic acid again, be stirred to evenly, kept 1 minute, be cooled to 50-60 degree centigrade, add 31% whisky, add 5.814% fruit juice again, 0.001% pigment and 0.08% spices, last refrigeration and can rapidly.

Embodiment 4: the making of grape wine type jelly wine

Add 43% water in the container, accurately the sucrose of weighing 19.014%, 0.4% carrageenin, 0.09% methyl cellulose ether, 0.09% Trisodium Citrate, 0.035% potassium sorbate add in the container again, stir and heat, when temperature reaches 70-80 Celsius and spends, kept 2 minutes, the mixture that adds 0.19% citric acid and 0.1% oxysuccinic acid again, be stirred to evenly, kept 1 minute, be cooled to 50-60 degree centigrade, add 32% grape wine, add 5% fruit juice again, 0.001% pigment and 0.08% spices, last refrigeration and can rapidly.

Composition in the foregoing description is thrown in, and is to feed intake with per-cent, and concrete charging capacity is by actual turnout and decide, and of a great variety because of wine is as other wine product such as liquor, red wines, so do not make implementation example one by one at this.

Claims (3)

1. jelly wine, it is characterized in that: prescription by mass percentage is: the water of 40-52%, the sucrose of 12-20%, the carrageenin of 0.2-1%, the methyl cellulose ether of 0.01-0.15%, the Trisodium Citrate of 0.05-0.2%, the potassium sorbate of 0.01-0.1%, the citric acid of 0.18-0.55% and oxysuccinic acid mixture, the wine product of 5-40%, the fruit juice of 0.5-10%, the essence of 0.06-0.2%, the pigment of 0.001-0.01%; Precentagewise feeds intake, and preparation process is as follows:

The water that adds 40-52% in the container, the accurate sucrose of weighing 12-20% again, the carrageenin of 0.2-1%, the methyl cellulose ether of 0.01-0.15%, the Trisodium Citrate of 0.05-0.2%, the potassium sorbate of 0.01-0.1% adds in the container, stir and heat, when temperature reaches 70-80 Celsius and spends, kept 2 minutes, the mixture that adds 0.1-0.35% citric acid and 0.08-0.2% oxysuccinic acid again, be stirred to evenly, kept 1 minute, be cooled to 50-60 degree centigrade, add the wine product of 5-40%, add the fruit juice of 0.5-10% again, the pigment of 0.001-0.01% and the spices of 0.06-0.2%, last refrigeration and can rapidly.

2. jelly wine according to claim 1 is characterized in that: the wine product comprise vodka, cognac, whisky, grape wine, liquor, red wine and other alcopops.

3. jelly wine according to claim 1 is characterized in that: fruit juice comprises the nectar of different fruit tastes such as apple, lemon, mango.

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