CN103666983A - Strawberry jelly wine - Google Patents
Strawberry jelly wine Download PDFInfo
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- CN103666983A CN103666983A CN201210329298.1A CN201210329298A CN103666983A CN 103666983 A CN103666983 A CN 103666983A CN 201210329298 A CN201210329298 A CN 201210329298A CN 103666983 A CN103666983 A CN 103666983A
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- strawberry
- wine
- vodka
- jelly
- water
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Abstract
The invention relates to a strawberry jelly wine which is prepared from the following components in percentage by weight: 20-30% of vodka, 10-15% of white granulated sugar, 8-12% of strawberry raw juice, 0.5-0.8% of carrageenin, 0.2-0.4% of konjaku flour, 0.1-0.3% of strawberry emulsifying essence, 0.05-0.2% of citric acid, 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 strawberry jelly wine perfects fuses the tastes and smells of the strawberry and vodka; and the strawberry 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
Technical field
The invention belongs to food processing field, relate to a kind of jelly wine, relate in particular to a kind of strawberry jelly wine.
Background technology
The daily wine of drinking of people, comprises that beer, white wine, fruit wine, yellow rice wine and foreign wine etc. are all liquid, and in people's impression, wine should be just liquid.
Jelly outward appearance is sparkling and crystal-clear, bright in colour, mouthfeel is smooth, fresh and sweet moistening, it is a kind of snackfoods of high dietary-fiber low in calories, be presenting friends, the excellent gift of deduction emotional affection, friendship, love therefore enjoys especially young adult's favor of consumers in general all the time.Jelly production is through research and development in recent years, aspect nutrition, quality, profile, taste, there iing very much progress, but raw material composition aspect does not have the variation of matter, still take water, sugar, fruit juice, jelling agent, acidic flavoring agent, sanitas, food flavour, food dye etc. as main.
Along with improving constantly of quality of life and consuming capacity, human consumer requires higher to the taste of food, drink and intension, not only should tasty, safety and sanitation, and should abreast of the times trend, there is distinguished characteristic.
Jelly wine is exactly this modish food.As its name suggests, jelly wine is exactly in jelly, to contain a certain amount of alcoholic content, is organically blending of wine and jelly.By by water, sugar, the raw materials such as fruit juice and alcoholic beverage or edible ethanol carry out reasonably combined, then add the spirituosity jelly of a kind of solid state that jelling agent etc. makes.By selecting different fruit juice and allocating the jelly wine product that different ethanol concns can be produced various tastes, various ethanol concns.At present, jelly wine has become the only selection that oneself was released the pressure, discharged to domestic and international young consumers, is subject to strongly pursuing of young consumers, and is creating a kind of mode of drinking brand-new, fashion.
Summary of the invention
The object of the present invention is to provide a kind of strawberry jelly wine, it is by water, white sugar, strawberry Normal juice is mixed by a certain percentage with vodka, then adds a kind of solid-state spirituosity that jelling agent, food flavour, acidic flavoring agent, sanitas make and the jelly of strawberry Normal juice.
Strawberry jelly wine of the present invention, by water, vodka, white sugar, strawberry Normal juice, carrageenin, Rhizoma amorphophalli powder, strawberry Emulsion flavour, citric acid, potassium sorbate, formed, the weight percent of each composition is as follows: vodka 20-30%, white sugar 10-15%, strawberry Normal juice 8-12%, carrageenin 0.5-0.8%, Rhizoma amorphophalli powder 0.2-0.4%, strawberry Emulsion flavour 0.1-0.3%, citric acid 0.05-0.2%, potassium sorbate 0.03-0.05%, water is mended to 100%.
Strawberry jelly wine making step is as follows:
A colloidal sol: by formula rate, white sugar is mixed with carrageenin, Rhizoma amorphophalli powder, be added to the water heated and boiled 10min.
B allotment: while being cooled to 60 ℃, add in proportion vodka, strawberry Normal juice, strawberry Emulsion flavour, citric acid, potassium sorbate to allocate, filter with 100 mesh filter screens after stirring.
C is filling: by filtrate while hot quantitative perfusion in packaging cup, sealing.
D sterilizing, packing: should be after sealing in 60min, initial temperature carries out sterilization while being not less than 35 ℃, sterilization conditions is 75-80 ℃/12-15min, packs after cooling.
Strawberry jelly wine drinking way of the present invention is unique, raps, and tearing sealing is edible, very simple.Product, without refrigeration, is opened i.e. drink whenever and wherever possible.
Strawberry jelly wine of the present invention has carried out perfect fusion by the taste smell of strawberry and vodka, and in conjunction with the peculiar mouthfeel of jelly, has innovated the mode of drinking, and is a kind of brand-new experience.
Four, embodiment
Embodiment 1:
Fill a prescription as follows: vodka 25kg, white sugar 12kg, strawberry Normal juice 10kg, carrageenin 0.6kg, Rhizoma amorphophalli powder 0.3kg, strawberry Emulsion flavour 0.2kg, citric acid 0.1kg, potassium sorbate 0.04kg, water is mended to 100kg.
Making step is as follows:
A colloidal sol: take white sugar 12 kg, carrageenin 0.6 kg, Rhizoma amorphophalli powder 0.3 kg, mix, join in 50 kg water, heated and boiled 10min, obtains A.
B allotment: A is cooled to 60 ℃, adds vodka 25kg, strawberry Normal juice 10 kg, strawberry Emulsion flavour 0.2 kg, citric acid 0.1 kg, potassium sorbate 0.04 kg, and water mends to total amount 100 kg, with 100 mesh filter screens filtrations, obtain B after stirring.
C is filling: by B, quantitative perfusion is in packaging cup while hot, and sealing, obtains C.
D sterilization, packing: after sealing in 60min, when temperature >=35 of C ℃, carry out sterilization, sterilization conditions is 75 ℃/15min, pack after being cooled to room temperature.
Embodiment 2:
Fill a prescription as follows: vodka 30kg, white sugar 15kg, strawberry Normal juice 12kg, carrageenin 0.8kg, Rhizoma amorphophalli powder 0.2kg, strawberry Emulsion flavour 0.3kg, citric acid 0.2kg, potassium sorbate 0.05kg, water is mended to 100kg.
Making step is as follows:
A colloidal sol: take white sugar 15 kg, carrageenin 0.8 kg, Rhizoma amorphophalli powder 0.2 kg, mix, join in 40kg water, heated and boiled 10min, obtains A.
B allotment: A is cooled to 60 ℃, adds vodka 30kg, strawberry Normal juice 12 kg, strawberry Emulsion flavour 0.3 kg, citric acid 0.2 kg, potassium sorbate 0.05 kg, and water benefit is to 100 kg, filters after stirring with 100 mesh filter screens, obtains B.
C is filling: by B, quantitative perfusion is in packaging cup while hot, and sealing, obtains C.
D sterilization, packing: after sealing in 60min, when temperature >=35 of C ℃, carry out sterilization, sterilization conditions is 75 ℃/15min, pack after being cooled to room temperature.
Embodiment 3:
Fill a prescription as follows: vodka 20kg, white sugar 10kg, strawberry Normal juice 8kg, carrageenin 0.5kg, Rhizoma amorphophalli powder 0.4kg, strawberry Emulsion flavour 0.1kg, citric acid 0.05kg, potassium sorbate 0.03kg, water is mended to 100kg.
Making step is as follows:
A colloidal sol: take white sugar 10 kg, carrageenin 0.5 kg, Rhizoma amorphophalli powder 0.4 kg, mix, join in 55 kg water, heated and boiled 10min, obtains A.
B allotment: A is cooled to 60 ℃, adds vodka 20kg, strawberry Normal juice 8 kg, strawberry Emulsion flavour 0.1 kg, citric acid 0.05 kg, potassium sorbate 0.03 kg, and water benefit is to 100 kg, filters after stirring with 100 mesh filter screens, obtains B.
C is filling: by B, quantitative perfusion is in packaging cup while hot, and sealing, obtains C.
D sterilization, packing: after sealing in 60min, during in temperature >=35 of C ℃, carry out sterilization, sterilization conditions is 80 ℃/12min, pack after being cooled to room temperature.
More than describe embodiments of the present invention in detail, but this example of just lifting for the ease of understanding should not be considered to be limitation of the scope of the invention.Equally, any those skilled in the art all can, according to the description of technical scheme of the present invention and preferred embodiment thereof, make various possible being equal to and change or replace.
Claims (1)
1. strawberry jelly wine of the present invention, by water, vodka, white sugar, strawberry Normal juice, carrageenin, Rhizoma amorphophalli powder, strawberry Emulsion flavour, citric acid, potassium sorbate, formed, the weight percent of each composition is as follows: vodka 20-30%, white sugar 10-15%, strawberry Normal juice 8-12%, carrageenin 0.5-0.8%, Rhizoma amorphophalli powder 0.2-0.4%, strawberry Emulsion flavour 0.1-0.3%, citric acid 0.05-0.2%, potassium sorbate 0.03-0.05%, water is mended to 100%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210329298.1A CN103666983A (en) | 2012-09-08 | 2012-09-08 | Strawberry jelly wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210329298.1A CN103666983A (en) | 2012-09-08 | 2012-09-08 | Strawberry jelly wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103666983A true CN103666983A (en) | 2014-03-26 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210329298.1A Pending CN103666983A (en) | 2012-09-08 | 2012-09-08 | Strawberry jelly wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103666983A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104304864A (en) * | 2014-10-15 | 2015-01-28 | 哈尔滨艾克尔食品科技有限公司 | Preparation method of strawberry and red wine jelly |
| CN112335867A (en) * | 2020-11-05 | 2021-02-09 | 江苏维尼食品有限公司 | Alcohol jelly convenient to eat and preparation process thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101864354A (en) * | 2009-04-14 | 2010-10-20 | 允圣贸易(上海)有限公司 | Jelly wine |
| CN102296019A (en) * | 2011-07-05 | 2011-12-28 | 辽宁广天食品有限公司 | Strawberry pulp unstrained wine and preparation method thereof |
-
2012
- 2012-09-08 CN CN201210329298.1A patent/CN103666983A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101864354A (en) * | 2009-04-14 | 2010-10-20 | 允圣贸易(上海)有限公司 | Jelly wine |
| CN102296019A (en) * | 2011-07-05 | 2011-12-28 | 辽宁广天食品有限公司 | Strawberry pulp unstrained wine and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| YYT工作室编: "《鸡尾酒品鉴大全》", 31 January 2009 * |
| 琪东: "自制水果酒", 《家庭科技》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104304864A (en) * | 2014-10-15 | 2015-01-28 | 哈尔滨艾克尔食品科技有限公司 | Preparation method of strawberry and red wine jelly |
| CN112335867A (en) * | 2020-11-05 | 2021-02-09 | 江苏维尼食品有限公司 | Alcohol jelly convenient to eat and preparation process thereof |
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| PB01 | Publication | ||
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| C05 | Deemed withdrawal (patent law before 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140326 |