CN103666984A - Chocolate jelly wine - Google Patents
Chocolate jelly wine Download PDFInfo
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- CN103666984A CN103666984A CN201210329299.6A CN201210329299A CN103666984A CN 103666984 A CN103666984 A CN 103666984A CN 201210329299 A CN201210329299 A CN 201210329299A CN 103666984 A CN103666984 A CN 103666984A
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- chocolate
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- jelly
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Abstract
The invention relates to a chocolate jelly wine which is prepared from the following components in percentage by weight: 25-35% of whisky, 10-15% of white granulated sugar, 5-8% of chocolate, 0.5-0.8% of carrageenin, 0.2-0.4% of konjaku flour, 0.1-0.3% of chocolate 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 chocolate jelly wine perfects fuses the tastes and smells of the chocolate and whisky; and the chocolate 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 chocolate 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, through research and development in recent years, having very much progress, but raw material composition aspect does not have the variation of matter aspect nutrition, quality, profile, taste, still take water, sugar, jelling 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 the feature in epoch.
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.Reasonably combined by the raw materials such as water, sugar and alcoholic beverage or edible ethanol are carried out, then add the spirituosity jelly of a kind of solid state that jelling agent etc. makes.By selecting different types of wine 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 chocolate jelly wine, it is that water, white sugar, chocolate are mixed by a certain percentage with whisky, then a kind of solid-state spirituosity and the chocolate jelly that add jelling agent, food flavour, sanitas to make.
Chocolate jelly wine of the present invention, by water, whisky, white sugar, chocolate, carrageenin, Rhizoma amorphophalli powder, chocolate flavour, potassium sorbate, formed, the weight percent of each composition is as follows: whisky 25-35%, white sugar 10-15%, chocolate 5-8%, carrageenin 0.5-0.8%, Rhizoma amorphophalli powder 0.2-0.4%, chocolate flavour 0.1-0.3%, potassium sorbate 0.03-0.05%, water is mended to 100%.
Described chocolate is chocolate liquid piece.
Chocolate 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 70 ℃, add in proportion whisky, chocolate, chocolate flavour, 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 45 ℃, sterilization conditions is 75-80 ℃/12-15min, packs after cooling.
Chocolate jelly wine drinking way of the present invention is unique, raps, and tears sealing drinkable, very simple.Product, without refrigeration, is opened i.e. drink whenever and wherever possible.
Chocolate jelly wine of the present invention has carried out perfect fusion by chocolate and whiskey taste smell, 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: whisky 30kg, white sugar 12kg, chocolate 7kg, carrageenin 0.6kg, Rhizoma amorphophalli powder 0.3kg, chocolate flavour 0.2kg, 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 70 ℃, adds whisky 30kg, chocolate 7 kg, chocolate flavour 0.2 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 >=45 of C ℃, carry out sterilization, sterilization conditions is 75 ℃/15min, pack after being cooled to room temperature.
Embodiment 2:
Fill a prescription as follows: whisky 35kg, white sugar 15kg, chocolate 8kg, carrageenin 0.8kg, Rhizoma amorphophalli powder 0.2kg, chocolate flavour 0.3kg, 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 70 ℃, adds whisky 35kg, chocolate 8 kg, chocolate flavour 0.3 kg, potassium sorbate 0.05 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, during in temperature >=45 of C ℃, carry out sterilization, sterilization conditions is 80 ℃/12min, pack after being cooled to room temperature.
Embodiment 3:
Fill a prescription as follows: whisky 25kg, white sugar 10kg, chocolate 5kg, carrageenin 0.5kg, Rhizoma amorphophalli powder 0.4kg, chocolate flavour 0.1kg, 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 70 ℃, adds whisky 25kg, chocolate 5 kg, chocolate flavour 0.1 kg, potassium sorbate 0.03 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, during in temperature >=45 of C ℃, carry out sterilization, sterilization conditions is 78 ℃/14min, 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 (2)
1. chocolate jelly wine of the present invention, by water, whisky, white sugar, chocolate, carrageenin, Rhizoma amorphophalli powder, chocolate flavour, potassium sorbate, formed, the weight percent of each composition is as follows: whisky 25-35%, white sugar 10-15%, chocolate 5-8%, carrageenin 0.5-0.8%, Rhizoma amorphophalli powder 0.2-0.4%, chocolate flavour 0.1-0.3%, potassium sorbate 0.03-0.05%, water is mended to 100%.
2. according to right 1, requiring described chocolate is chocolate liquid piece.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210329299.6A CN103666984A (en) | 2012-09-08 | 2012-09-08 | Chocolate jelly wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210329299.6A CN103666984A (en) | 2012-09-08 | 2012-09-08 | Chocolate jelly wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103666984A true CN103666984A (en) | 2014-03-26 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210329299.6A Pending CN103666984A (en) | 2012-09-08 | 2012-09-08 | Chocolate jelly wine |
Country Status (1)
| Country | Link |
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| CN (1) | CN103666984A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104059829A (en) * | 2014-05-14 | 2014-09-24 | 安徽天下福酒业有限公司 | Chocolate rice wine |
| 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 |
| CN104256241A (en) * | 2014-10-21 | 2015-01-07 | 哈尔滨艾博雅食品科技开发有限公司 | Method for making lemon whisky jelly |
Citations (3)
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| CN101352195A (en) * | 2008-06-26 | 2009-01-28 | 上海应用技术学院 | Red wine chocolate jelly |
| CN101743301A (en) * | 2007-07-23 | 2010-06-16 | 三得利控股株式会社 | Jelly-containing alcoholic beverage and method for producing the same |
| CN101864354A (en) * | 2009-04-14 | 2010-10-20 | 允圣贸易(上海)有限公司 | Jelly wine |
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2012
- 2012-09-08 CN CN201210329299.6A patent/CN103666984A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101743301A (en) * | 2007-07-23 | 2010-06-16 | 三得利控股株式会社 | Jelly-containing alcoholic beverage and method for producing the same |
| CN101352195A (en) * | 2008-06-26 | 2009-01-28 | 上海应用技术学院 | Red wine chocolate jelly |
| CN101864354A (en) * | 2009-04-14 | 2010-10-20 | 允圣贸易(上海)有限公司 | Jelly wine |
Non-Patent Citations (3)
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| 庄寿美: "《这样吃最健康》", 31 January 1999, 北京师范大学出版社 * |
| 王小英 等: "卡拉胶复配凝胶特性及其在红葡萄酒果冻中的应用", 《食品工业》 * |
| 鲁玉侠 等: "螺旋藻巧克力果冻的研制", 《食品工业科技》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104059829A (en) * | 2014-05-14 | 2014-09-24 | 安徽天下福酒业有限公司 | Chocolate rice wine |
| CN104059829B (en) * | 2014-05-14 | 2016-06-15 | 安徽天下福酒业有限公司 | A kind of chocolate rice wine |
| 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 |
| CN104256241A (en) * | 2014-10-21 | 2015-01-07 | 哈尔滨艾博雅食品科技开发有限公司 | Method for making lemon whisky jelly |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C05 | Deemed withdrawal (patent law before 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140326 |