CN102807944A - Preparation method for coffee wine - Google Patents
Preparation method for coffee wine Download PDFInfo
- Publication number
- CN102807944A CN102807944A CN2011101437286A CN201110143728A CN102807944A CN 102807944 A CN102807944 A CN 102807944A CN 2011101437286 A CN2011101437286 A CN 2011101437286A CN 201110143728 A CN201110143728 A CN 201110143728A CN 102807944 A CN102807944 A CN 102807944A
- Authority
- CN
- China
- Prior art keywords
- coffee
- wine
- berry
- pure water
- making method
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Tea And Coffee (AREA)
Abstract
The invention provides a coffee wine, relates to a processing method for a beverage wine, and particularly to a preparation method for a coffee wine adopting coffee berry as a main raw material. According to the method, coffee berry is selected to carry out baking until a color of the coffee berry is light brown; pure water with a temperature of 15 DEG C is added to cool and soak, wherein the mass of the pure water is 9 times the mass of the coffee berry; with a colloid mill, the coffee berry and the soaking water are mixed to carry out pulp grinding; centrifuging is performed to obtain a brown coffee clear liquid; blending is performed according to a formula, wherein the formula comprises 18-22% of the coffee clear liquid, 15-19% of 95% (V/V) edible alcohol, 12-14% of 55 type fructose syrup, 0.2-0.3% of citric acid, 0.05-0.1% of edible spice, and the balance of pure water; after completing the blending, a diatomite filter is adopted to filter the blended wine liquid; bottling and sterilization are performed; and the sterilized coffee wine is stored for 2-3 months to obtain the finished product. According to the coffee wine of the present invention, a new product is provided for wine families, drinking desire of people is met, and a certain nutrition and health care value is provided for human body.
Description
Technical field
What the present invention relates to is a kind of working method of alcoholic drink, and specifically a kind of is the making method of the coffee wine of main raw material with the coffee berry.
Background technology
Along with the raising of China's living standards of the people and the enhancing of health perception, huge variation has taken place to the consumption idea of wine in people, when selecting drinks, no longer pays attention to the pungency of wine, but more pays attention to the trophicity and the health of wine.Research shows, takes in coffee wine in right amount, can stimulate the human body sympathetic nervous system; Thereby play the effect of refreshing oneself and reducing fatigue, coffee wine can also be expanded the arteries of human body simultaneously, increases blood flow and alleviates migraine; For obese people, coffee wine is drunk good merchantable brand especially, because coffee can improve the speed of human consumption heat; Increase the human motion ability, thereby make body fat become the purpose that the fuel of muscle in the motion reaches fat-reducing.Coffee wine of the present invention has increased new product for drinks family, has not only satisfied the hope that people drink, and also the health to the people has the certain nutrition health care to be worth.
Summary of the invention
The objective of the invention is to realize like this: selected shape is neat, and stature is plentiful and substantial, the fresh coffee beans of bright in color cure, and cures branch and carries out for two sections; 125 ℃/8min of leading portion, 110 ℃/7min of back segment dries by the fire coffee berry to being light brown; Add 15 ℃ pure water cooling of 9 times of quality and begin immersion; Soaking conditions is 20～30 ℃/8～10h, with colloidal mill coffee berry and soaked in water is mixed defibrination afterwards, after centrifugal brown coffee clear liquid.According to coffee clear liquid 18～22%, 95% (v/v) edible ethanol 15～19%, 55 type high fructose syrups 12～14%; Hydrocerol A 0.2～0.3%, flavouring agent 0.05～0.1%, the ratio of pure water surplus is allocated; Allotment is that elder generation is water-soluble respectively with high fructose syrup, Hydrocerol A in proper order; Again it is mixed with coffee clear liquid, edible ethanol, add spices at last and supply moisture, mix.Allotment end back will be allocated good wine liquid with diatomite filter and filter, the sterilization of bottling afterwards, and sterilization temperature is decided to be 70 ℃, and 30 minutes time, the coffee wine after the sterilization is finished product through being individual month storage of 2-3.
Specific embodiments
Selected shape is neat, and stature is plentiful and substantial, the fresh coffee beans of bright in color cure, and cure branch and carry out for two sections, 125 ℃/8min of leading portion, 110 ℃/7min of back segment dries by the fire coffee berry to being light brown.Take by weighing the coffee berry that cures 100 grams, 900 milliliters of pure water that add 15 ℃ soaked 9 hours under 30 ℃ of conditions, with colloidal mill coffee berry and soaked in water were mixed defibrination afterwards, must brown coffee clear liquid after centrifugal.According to 200 milliliters of coffee clear liquids, 170 milliliters of 95% (v/v) edible ethanols, 125 milliliters of 55 type high fructose syrups; Hydrocerol A 2.5 grams, flavouring agent 0.5 gram, the ratio of pure water surplus is allocated; Allotment is that elder generation is water-soluble respectively with high fructose syrup, Hydrocerol A in proper order; Again it is mixed with coffee clear liquid, edible ethanol, add spices at last and supply moisture, mix.Allotment end back will be allocated good wine liquid with diatomite filter and filter, the sterilization of bottling afterwards, and sterilization temperature is decided to be 70 ℃, and 30 minutes time, the coffee wine after the sterilization is finished product through being individual month storage of 2-3.
Claims (7)
1. the making method of a coffee wine, it is characterized in that: selected shape is neat, and stature is plentiful and substantial, the fresh coffee beans of bright in color cure; Cure branch and carry out for two sections, 125 ℃/8min of leading portion, 110 ℃/7min of back segment; The coffee berry baking to being light brown, being added 15 ℃ pure water cooling of 9 times of quality and begins immersion, and soaking conditions is 20～30 ℃/8～10h; With colloidal mill coffee berry and soaked in water are mixed defibrination afterwards, after centrifugal brown coffee clear liquid.According to coffee clear liquid 18～22%, 95% (v/v) edible ethanol 15～19%, 55 type high fructose syrups 12～14%; Hydrocerol A 0.2～0.3%, flavouring agent 0.05～0.1%, the ratio of pure water surplus is allocated; Allotment is that elder generation is water-soluble respectively with high fructose syrup, Hydrocerol A in proper order; Again it is mixed with coffee clear liquid, edible ethanol, add spices at last and supply moisture, mix.Allotment end back will be allocated good wine liquid with diatomite filter and filter, the sterilization of bottling afterwards, and sterilization temperature is decided to be 70 ℃, and 30 minutes time, the coffee wine after the sterilization is finished product through being individual month storage of 2-3.
2. the making method of a kind of coffee wine according to claim 1 is characterized in that: the bright coffee berry of raw material need cure, and the condition of curing is 125 ℃/8min of leading portion, 110 ℃/7min of back segment.
3. the making method of a kind of coffee wine according to claim 1 is characterized in that: the coffee berry after curing need add 15 ℃ pure water cooling of 9 times of quality and soak, and soaking conditions is 20～30 ℃ and soaks 8～10h down.
4. the making method of a kind of coffee wine according to claim 1, it is characterized in that: the coffee berry after the immersion mixes defibrination with colloidal mill with coffee berry and soaked in water, after centrifugal brown coffee clear liquid.
5. the making method of a kind of coffee wine according to claim 1; It is characterized in that: coffee wine allotment prescription is a coffee clear liquid 18～22%; 95% (v/v) edible ethanol, 15～19%, 55 type high fructose syrups 12～14%, Hydrocerol A 0.2～0.3%; Flavouring agent 0.05～0.1%, the pure water surplus.
6. the making method of a kind of coffee wine according to claim 1 is characterized in that: will allocate good wine liquid with diatomite filter after allotment finishes and filter.
7. according to the making method of the described a kind of coffee wine of claim 1-2, it is characterized in that: the coffee wine wine after the bottling needs at 70 ℃ of sterilization 30min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101437286A CN102807944A (en) | 2011-05-31 | 2011-05-31 | Preparation method for coffee wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101437286A CN102807944A (en) | 2011-05-31 | 2011-05-31 | Preparation method for coffee wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102807944A true CN102807944A (en) | 2012-12-05 |
Family
ID=47231816
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011101437286A Pending CN102807944A (en) | 2011-05-31 | 2011-05-31 | Preparation method for coffee wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102807944A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105647736A (en) * | 2016-02-01 | 2016-06-08 | 湖南长沙千壶客酒业有限公司 | Herbal coffee wine and preparing method thereof |
| CN105733872A (en) * | 2014-12-10 | 2016-07-06 | 英发国际股份有限公司 | Manufacturing method of coffee wine |
| CN105779226A (en) * | 2015-12-16 | 2016-07-20 | 云南农业大学 | Coffee premixed cocktail and preparation method thereof |
| CN106118990A (en) * | 2016-08-02 | 2016-11-16 | 叙永县永青农场 | A kind of manufacture method of coffee wine |
| CN109280595A (en) * | 2018-09-20 | 2019-01-29 | 赵为兴 | A kind of formula and preparation method thereof of coffee alcoholic drink mixed with fruit juice |
| CN110591868A (en) * | 2019-07-16 | 2019-12-20 | 广东鼎捷餐饮集团股份有限公司 | Coffee wine and preparation method thereof |
| CN114617182A (en) * | 2022-03-31 | 2022-06-14 | 赵为兴 | Coffee beverage and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1228434C (en) * | 2004-01-18 | 2005-11-23 | 云南思茅北归咖啡有限公司 | Coffee wine and its making method |
| CN1940053A (en) * | 2006-09-28 | 2007-04-04 | 贵州英利药业有限公司 | Coffee wine and its production |
-
2011
- 2011-05-31 CN CN2011101437286A patent/CN102807944A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1228434C (en) * | 2004-01-18 | 2005-11-23 | 云南思茅北归咖啡有限公司 | Coffee wine and its making method |
| CN1940053A (en) * | 2006-09-28 | 2007-04-04 | 贵州英利药业有限公司 | Coffee wine and its production |
Non-Patent Citations (2)
| Title |
|---|
| 周文化等: "提高咖啡酒非生物稳定性的探讨", 《中南林学院学报》 * |
| 赵云财等: "咖啡酒的生产", 《酿酒》 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105733872A (en) * | 2014-12-10 | 2016-07-06 | 英发国际股份有限公司 | Manufacturing method of coffee wine |
| CN105733872B (en) * | 2014-12-10 | 2019-01-04 | 英发国际股份有限公司 | The preparation method of coffee wine |
| CN105779226A (en) * | 2015-12-16 | 2016-07-20 | 云南农业大学 | Coffee premixed cocktail and preparation method thereof |
| CN105647736A (en) * | 2016-02-01 | 2016-06-08 | 湖南长沙千壶客酒业有限公司 | Herbal coffee wine and preparing method thereof |
| CN105647736B (en) * | 2016-02-01 | 2019-02-19 | 湖南长沙千壶客酒业有限公司 | Herbaceous coffee wine and preparation method thereof |
| CN106118990A (en) * | 2016-08-02 | 2016-11-16 | 叙永县永青农场 | A kind of manufacture method of coffee wine |
| CN109280595A (en) * | 2018-09-20 | 2019-01-29 | 赵为兴 | A kind of formula and preparation method thereof of coffee alcoholic drink mixed with fruit juice |
| CN110591868A (en) * | 2019-07-16 | 2019-12-20 | 广东鼎捷餐饮集团股份有限公司 | Coffee wine and preparation method thereof |
| CN114617182A (en) * | 2022-03-31 | 2022-06-14 | 赵为兴 | Coffee beverage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102807944A (en) | Preparation method for coffee wine | |
| CN104017694B (en) | A kind of making method of low sugar red date rice wine | |
| CN103374488B (en) | Mixed type fruit wine brew method | |
| CN103396928B (en) | Waxberry fruit liqueur and production method thereof | |
| CN103409265A (en) | Blueberry beer and manufacturing technology thereof | |
| CN104611181B (en) | Method for making Lycium ruthenicum Murr and grape blended black rice wine | |
| CN104911057A (en) | Production method for coffee-gorgon fruit health wine | |
| WO2014139219A1 (en) | Wine added with procyanidine and production method thereof | |
| CN102161965A (en) | Production process for cool type light and fresh health-care yellow wine | |
| CN105886210A (en) | Preparation method of health wine | |
| CN104946446A (en) | Green plum beer and preparation method thereof | |
| CN103740526A (en) | Fabrication method of family rice wine | |
| CN102919360A (en) | Face beautifying and nourishing drink and preparation method thereof | |
| CN103932331B (en) | A kind of take raspberry as functional health beverage of main component and preparation method thereof | |
| CN103710235A (en) | Preparation method of vegetable liquor | |
| CN102424785B (en) | Brewing method of safflower yellow rice wine | |
| CN106032518A (en) | Formula of crystal cocktail beverage | |
| CN101245300A (en) | Technique for producing pollen wine | |
| CN104987985A (en) | Mulberry protoplasmic fruit wine | |
| CN1148123C (en) | Health-care soup | |
| CN102994347A (en) | Mung bean fermented glutinous rice | |
| CN103653131A (en) | Beverage capable of reliving acute alcoholism and preparation method thereof | |
| CN105838532A (en) | Processing technology of grape juice alcoholic beverage | |
| CN1069923C (en) | Yellow rice or millet wine for cold drinking and preparing process thereof | |
| CN101323831B (en) | Safflower blackcurrant vinegar oral liquid and preparation thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20121205 |