CN103666980A - Coffee jelly wine - Google Patents

Coffee jelly wine Download PDF

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Publication number
CN103666980A
CN103666980A CN201210329295.8A CN201210329295A CN103666980A CN 103666980 A CN103666980 A CN 103666980A CN 201210329295 A CN201210329295 A CN 201210329295A CN 103666980 A CN103666980 A CN 103666980A
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China
Prior art keywords
coffee
wine
vodka
jelly
kg
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CN201210329295.8A
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Chinese (zh)
Inventor
赵云财
佟晓芳
李娜
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哈尔滨艾克尔食品科技有限公司
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Priority to CN201210329295.8A priority Critical patent/CN103666980A/en
Publication of CN103666980A publication Critical patent/CN103666980A/en

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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

咖啡果冻酒 Wine, coffee jelly

技术领域 FIELD

[0001] 本发明属食品加工领域,涉及一种果冻酒,尤其涉及一种咖啡果冻酒。 [0001] The present invention belongs to the field of food processing, to a wine jelly, coffee jelly particularly to a wine.

背景技术 Background technique

[0002] 人们日常饮用的酒,包括啤酒、白酒、果酒、黄酒和洋酒等都是液体的,在人们的印象中酒就应该是液态的。 [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] 果冻外观晶莹、色泽鲜艳、口感爽滑、清甜滋润,是一种低热量高膳食纤维的休闲食品,是馈赠亲友,演绎亲情、友情、爱情的上佳礼品,因此一直以来备受广大消费者尤其是青年人的青睐。 [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. 果冻产品经过近些年的研发,在营养、质量、外形、口味方面都有了很大进步,但原料组成方面没有质的变化,仍然以水、糖、胶凝剂、防腐剂、食用香精、食用色素等为主。 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] 随着生活质量和消费能力的不断提高,消费者对食品、饮品的口味及内涵要求更高了,不仅应美味可口、安全卫生,而且应符合时代的潮流,具有时代的特征。 [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] 果冻酒,就是这种新潮食品。 [0005] jelly wine, is this trendy food. 顾名思义,果冻酒就是果冻中含有一定量的酒精成分,是酒与果冻的有机融合。 As the name suggests, it is wine jelly jelly contains a certain amount of the alcohol component is an organic wine jelly fusion. 通过将水、糖等原料与酒精饮料或食用酒精进行合理搭配,再加入胶凝剂等制成的一种固体状态的含酒精果冻。 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. 通过选择不同种类的酒及调配不同的酒精浓度可以制作出各种口味、各种酒精浓度的果冻酒产品。 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. 目前,果冻酒已成为国内外年轻消费者缓解压力、释放自我的不二选择,受到年轻消费者的强烈追捧,并正在创造一种全新的、时尚的饮酒方式。 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.

发明内容 SUMMARY

[0006] 本发明的目的在于提供一种咖啡果冻酒,其是将水、白砂糖、咖啡粉与伏特加酒按一定比例混合,再加入胶凝剂、食用香精、防腐剂制成的一种固态的含酒精和咖啡的果冻。 [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] 本发明的咖啡果冻酒,是由水、伏特加酒、白砂糖、咖啡粉、卡拉胶、魔芋粉、咖啡香精、山梨酸钾组成,各成分的重量百分比如下:伏特加酒20-30%、白砂糖10-15%、咖啡粉3-5%、卡拉胶0.5-0.8%、魔芋粉0.2-0.4%、咖啡香精0.1-0.3%、山梨酸钾0.03-0.05%,用水补至100%ο [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] 所述的咖啡粉为速溶咖啡粉咖啡果冻酒制作步骤如下: [0008] The ground coffee is instant coffee powder coffee jelly wine production steps as follows:

a溶胶:按配方比例将白砂糖与卡拉胶、魔芋粉混合均匀,加入水中,加热煮沸lOmin。 a sol: ratio of the sugar formulated with carrageenan, konjac flour mixed uniformly, added to water, heated to boiling lOmin.

[0009] b调配:降温至60°C时,按比例加入伏特加酒、咖啡粉、咖啡香精、山梨酸钾进行调配,搅拌均匀后用100目滤网过滤。 [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灌装:将滤液趁热定量灌注到包装杯中,封口。 [0010] c Filling: The filtrate was poured into hot quantitative cup packing, sealing.

[0011] d灭菌、包装:应在封口后60min内、初始温度不低于35°C时进行杀菌,杀菌条件为75-800C /12-15min,冷却后进行包装。 [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] 本发明的咖啡果冻酒饮用方式独特,轻敲,撕开封口即可饮用,非常简单。 [0012] This unique way of drinking wine, coffee jelly invention, tapping, broke the seal to drink, very simple. 产品无需冷藏,随时随地即开即饮。 Products without refrigeration, anywhere that the drink.

[0013] 本发明的咖啡果冻酒将咖啡和伏特加酒的滋气味进行了完美融合,并结合果冻的奇特口感,创新了饮酒方式,是一种全新的体验。 [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] 四、具体实施方式实施例1: 配方如下:伏特加酒25kg、白砂糖12kg、咖啡粉4kg、卡拉胶0.6kg、魔芋粉0.3kg、咖啡香精0.2kg、山梨酸钾0.04kg,用水补至100kg。 [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] 制作步骤如下: [0015] Production steps are as follows:

a溶胶:称取白砂糖12 kg、卡拉胶0.6 kg、魔芋粉0.3 kg,混合均匀,加入到55 kg水中,加热煮沸IOmin,得A。 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调配:将A降温至60°C,加入伏特加酒25kg、咖啡粉4 kg、咖啡香精0.2 kg、山梨酸钾0.04 kg,并用水补至总量100 kg,搅拌均匀后用100目滤网过滤,得B。 [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灌装:将B趁热定量灌注到包装杯中,封口,得C。 [0017] c Filling: The B quantitatively poured into hot cup packing, sealing, to give C.

[0018] d杀菌、包装:封口后60min内,当C的温度≥35 °C时进行杀菌,杀菌条件为750C /15min,冷却至室温后进行包装。 [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] 实施例2: [0019] Example 2:

配方如下:伏特加酒30kg、白砂糖15kg、咖啡粉5kg、卡拉胶0.8kg、魔芋粉0.2kg、咖啡香精0.3kg、山梨酸钾0.05kg,用水补至100kg。 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] 制作步骤如下: [0020] Production steps are as follows:

a溶胶:称取白砂糖15 kg、卡拉胶0.8 kg、魔芋粉0.2 kg,混合均匀,加入到45kg水中,加热煮沸IOmin,得A。 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调配:将A降温至60°C,加入伏特加酒30kg、咖啡粉5 kg、咖啡香精0.3 kg、山梨酸钾0.05 kg,并用水补至总量100 kg,搅拌均匀后用100目滤网过滤,得B。 [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灌装:将B趁热定量灌注到包装杯中,封口,得C。 [0022] c Filling: The B quantitatively poured into hot cup packing, sealing, to give C.

[0023] d杀菌、包装:封口后60min内,在C的温度≥35 °C时进行杀菌,杀菌条件为800C /12min,冷却至室温后进行包装。 [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] 实施例3: [0024] Example 3:

配方如下:伏特加酒20kg、白砂糖10kg、咖啡粉3kg、卡拉胶0.5kg、魔芋粉0.4kg、咖啡香精0.1kg、山梨酸钾0.03kg,用水补至IOOkgo 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] 制作步骤如下: [0025] Production steps are as follows:

a溶胶:称取白砂糖10 kg、卡拉胶0.5 kg、魔芋粉0.4 kg,混合均匀,加入到55 kg水中,加热煮沸IOmin,得A。 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调配:将A降温至60°C,加入伏特加酒20kg、咖啡粉3 kg、咖啡香精0.1 kg、山梨酸钾0.03 kg,并用水补至总量100 kg,搅拌均匀后用100目滤网过滤,得B。 [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灌装:将B趁热定量灌注到包装杯中,封口,得C。 [0027] c Filling: The B quantitatively poured into hot cup packing, sealing, to give C.

[0028] d杀菌、包装:封口后60min内,在C的温度≥35 °C时进行杀菌,杀菌条件为780C /14min,冷却至室温后进行包装。 [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] 以上详细说明了本发明的实施方式,但这只是为了便于理解而举的实例,不应被视为是对本发明范围的限制。 [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. 同样,任何所属领域的技术人员均可根据本发明的技术方案及其较佳实施例的描述,做出各种可能的等同改变或替换。 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.本发明的咖啡果冻酒,由水、伏特加酒、白砂糖、咖啡粉、卡拉胶、魔芋粉、咖啡香精、山梨酸钾组成,各成分的重量百分比如下:伏特加酒20-30%、白砂糖10-15%、咖啡粉3-5%、卡拉胶0.5-0.8%、魔芋粉0.2-0.4%、咖啡香精0.1-0.3%、山梨酸钾0.03-0.05%,用水补至100% 。 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.按照权利1要求所述的咖啡粉为速溶咖啡粉。 2. The coffee powder according to claim 1 for the instant coffee powder.
CN201210329295.8A 2012-09-08 2012-09-08 Coffee jelly wine CN103666980A (en)

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CN104222721A (en) * 2014-10-16 2014-12-24 哈尔滨艾博雅食品科技开发有限公司 Manufacturing method for coffee beer jelly
CN105779226A (en) * 2015-12-16 2016-07-20 云南农业大学 Coffee premixed cocktail and preparation method thereof

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CN105779226A (en) * 2015-12-16 2016-07-20 云南农业大学 Coffee premixed cocktail and preparation method thereof

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