CN103666980A - Coffee jelly wine - Google Patents

Abstract

The invention relates to a coffee jelly wine which is prepared from the following components in percentage by weight: 20-30% of vodka, 10-15% of white granulated sugar, 3-5% of powdered coffee, 0.5-0.8% of carrageenin, 0.2-0.4% of konjaku flour, 0.1-0.3% of coffee essence, 0.03-0.05% of potassium sorbate and the balance of water. The wine is prepared by the following steps: solating, blending, filling, sterilizing and packaging. The coffee jelly wine perfects fuses the tastes and smells of the coffee and vodka; and the coffee jelly wine has a unique drinking mode of tapping and tearing the seal, thereby creating a new way for drinking wine and providing a novel experience. The product does not need to be refrigerated, can be drunk anytime anywhere, and thus, is very convenient.

Description

Wine, coffee jelly

FIELD

[0001] The present invention belongs to the field of food processing, to a wine jelly, coffee jelly particularly to a wine.

Background technique

[0002] everyday drinking wine, including beer, liquor, wine, rice wine, and wine are all liquids, in people's minds, the wine should be liquid.

[0003] crystal jelly appearance, bright color, taste and smooth, sweet and moist, is a low-calorie snack foods high in dietary fiber, is the gift, the interpretation of family, friendship, love a good gift, so much has been the vast number of consumers, especially young people of all ages. Jelly products through research and development in recent years, nutrition, quality, appearance, taste aspects of a lot of progress, but the composition of the raw material is no qualitative change, still water, sugar, gelling agents, preservatives, food flavors, food coloring based.

[0004] With the continuous improvement of quality of life and spending power, consumers are even higher for food, beverage tastes and requirements connotation, should not only delicious, health and safety, and shall comply with the trend of the times, has the characteristics of the times.

[0005] jelly wine, is this trendy food. As the name suggests, it is wine jelly jelly contains a certain amount of the alcohol component is an organic wine jelly fusion. By mixing water, sugar alcohol, or other raw materials and with a reasonable consumption of alcohol, and then addition of a solid state of jelly alcoholic made gelling agent. By selecting different wines and different types of deployment alcohol concentration can produce a variety of flavors, a variety of alcohol concentration of wine jelly products. Currently, jelly wine drinking has become a way for young consumers at home and abroad for relieving stress and self-choice, strongly sought after by young consumers, and is creating a new, stylish.

SUMMARY

[0006] The object of the present invention is to provide a coffee jelly liquor, which is water, sugar, coffee and vodka by mixing, then add the gelling agent, food flavor, made from a solid preservative alcoholic and coffee jelly.

[0007] The coffee jelly liquor present invention is composed of water, vodka, white sugar, coffee powder, carrageenan, konjac flour, coffee flavor, potassium sorbate composition, the weight percentage of components is as follows: 20-30% vodka , 10-15% sugar, coffee powder 3-5%, 0.5-0.8% carrageenan, konjac flour 0.2-0.4%, 0.1-0.3% coffee flavor, potassium sorbate 0.03-0.05%, water up to 100% ο

[0008] The ground coffee is instant coffee powder coffee jelly wine production steps as follows:

a sol: ratio of the sugar formulated with carrageenan, konjac flour mixed uniformly, added to water, heated to boiling lOmin.

[0009] b formulations: When cooled to 60 ° C, was added in proportion vodka, coffee, coffee flavor, potassium sorbate be formulated, filtered through a 100 mesh sieve after mixing.

[0010] c Filling: The filtrate was poured into hot quantitative cup packing, sealing.

[0011] d sterilization, packing: sterilization, disinfection conditions when the seal shall, within 60min, the initial temperature of not lower than 35 ° C 75-800C / 12-15min, packaging after cooling.

[0012] This unique way of drinking wine, coffee jelly invention, tapping, broke the seal to drink, very simple. Products without refrigeration, anywhere that the drink.

[0013] The present invention coffee jelly wine will smell AIDS coffee and vodka for the perfect integration, combined with the peculiar taste of jelly, innovative way of drinking, it is a new experience.

[0014] IV DETAILED DESCRIPTION Example 1: the following formulation: vodka 25kg, 12kg sugar, coffee powder 4kg, 0.6kg carrageenan, konjac flour 0.3kg, 0.2kg of coffee flavor, potassium sorbate 0.04kg, washed with water up to 100kg.

[0015] Production steps are as follows:

a sol: sugar weighed 12 kg, carrageenan 0.6 kg, konjac flour 0.3 kg, mixed, added to 55 kg of water, heated to boiling IOmin, have A.

[0016] b formulations: The A cooled to 60 ° C, was added vodka 25kg, coffee powder 4 kg, coffee flavor 0.2 kg, potassium sorbate 0.04 kg, and the total amount of water made up to 100 kg, after mixing with a 100 mesh mesh filter to give B.

[0017] c Filling: The B quantitatively poured into hot cup packing, sealing, to give C.

[0018] d sterilization, packaging: the inner sealing 60min, when sterilized C temperature ≥35 ° C, sterilization conditions of 750C / 15min, cooled to room temperature after packaging.

[0019] Example 2:

Recipe follows: vodka 30kg, sugar 15kg, coffee powder 5kg, carrageenan 0.8kg, konjac flour 0.2kg, coffee flavors 0.3kg, potassium sorbate 0.05kg, washed with water up to 100kg.

[0020] Production steps are as follows:

a sol: sugar weighed 15 kg, carrageenan 0.8 kg, konjac flour 0.2 kg, mixed, added to 45kg of water, heated to boiling IOmin, have A.

[0021] b formulations: The A cooled to 60 ° C, was added vodka 30kg, coffee powder 5 kg, coffee flavor 0.3 kg, potassium sorbate 0.05 kg, and the total amount of water made up to 100 kg, after mixing with a 100 mesh mesh filter to give B.

[0022] c Filling: The B quantitatively poured into hot cup packing, sealing, to give C.

[0023] d sterilization, packaging: the inner sealing 60min, sterilized at a temperature C of ≥35 ° C, sterilization conditions of 800C / 12min, cooled to room temperature after packaging.

[0024] Example 3:

Recipe follows: vodka 20kg, sugar 10kg, coffee powder 3kg, carrageenan 0.5kg, konjac flour 0.4kg, coffee flavors 0.1kg, potassium sorbate 0.03kg, washed with water up to IOOkgo

[0025] Production steps are as follows:

a sol: sugar weighed 10 kg, 0.5 kg carrageenan, konjac flour 0.4 kg, mixed, added to 55 kg of water, heated to boiling IOmin, have A.

[0026] b formulations: The A cooled to 60 ° C, was added vodka 20kg, coffee powder 3 kg, coffee flavor 0.1 kg, potassium sorbate 0.03 kg, and the total amount of water made up to 100 kg, after mixing with a 100 mesh mesh filter to give B.

[0027] c Filling: The B quantitatively poured into hot cup packing, sealing, to give C.

[0028] d sterilization, packaging: the inner sealing 60min, sterilized at a temperature C of ≥35 ° C, sterilization conditions of 780C / 14min, cooled to room temperature after packaging.

[0029] The embodiment described in detail above embodiment of the present invention, this is for ease of understanding examples given should not be considered as limiting the scope of the present invention. Similarly, any person skilled in the art can According to the present invention and described preferred embodiments, made various possible equivalent modifications or substitutions.

Claims (2)

1. Wine Coffee Jelly present invention, the water, vodka, white sugar, coffee powder, carrageenan, konjac flour, coffee flavor, potassium sorbate composition, the weight percentage of components is as follows: 20-30% vodka, white 10-15% sugar, coffee powder 3-5%, 0.5-0.8% carrageenan, konjac flour 0.2-0.4%, 0.1-0.3% coffee flavor, potassium sorbate 0.03-0.05%, water up to 100%.

2. The coffee powder according to claim 1 for the instant coffee powder.