CN103666987A

CN103666987A - Sweet orange jelly wine

Info

Publication number: CN103666987A
Application number: CN201210329302.4A
Authority: CN
Inventors: 赵云财; 江贤贵; 韩旭
Original assignee: Harbin Aikeer Food Technology Co Ltd
Current assignee: Harbin Aikeer Food Technology Co Ltd
Priority date: 2012-09-08
Filing date: 2012-09-08
Publication date: 2014-03-26

Abstract

The invention relates to a sweet orange jelly wine which is prepared from the following components in percentage by weight: 25-35% of white rum, 10-15% of white granulated sugar, 6-10% of sweet orange juice, 0.5-0.8% of carrageenin, 0.2-0.4% of konjaku flour, 0.1-0.3% of sweet orange 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 sweet orange jelly wine perfects fuses the tastes and smells of the sweet orange and white rum; and the sweet orange 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

Orange jelly wine

Technical field

The invention belongs to food processing field, relate to a kind of jelly wine, relate in particular to a kind of orange 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 orange jelly wine, it is by water, sugar, and original juice of sweet orange mixes by a certain percentage with white rum, then adds a kind of solid-state spirituosity that jelling agent, food flavour, acidic flavoring agent, sanitas make and the jelly of original juice of sweet orange.

Orange jelly wine of the present invention, by water, white rum, white sugar, original juice of sweet orange, carrageenin, Rhizoma amorphophalli powder, sweet orange Emulsion flavour, citric acid, potassium sorbate, formed, the weight percent of each composition is as follows: white rum 25-35%, white sugar 10-15%, original juice of sweet orange 6-10%, carrageenin 0.5-0.8%, Rhizoma amorphophalli powder 0.2-0.4%, sweet orange Emulsion flavour 0.1-0.3%, citric acid 0.05-0.2%, potassium sorbate 0.03-0.05%, water is mended to 100%.

Orange 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 white rum, original juice of sweet orange, sweet orange 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.

Orange 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.

Orange jelly wine of the present invention has carried out perfect fusion by the taste smell of sweet orange and white rum, and in conjunction with the peculiar mouthfeel of jelly, has innovated the mode of drinking, and has modish experience.

Four, embodiment

Embodiment 1:

Fill a prescription as follows: white rum 30kg, white sugar 12kg, original juice of sweet orange 8kg, carrageenin 0.6kg, Rhizoma amorphophalli powder 0.3kg, sweet orange 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 45 kg water, heated and boiled 10min, obtains A.

B allotment: A is cooled to 60 ℃, adds white rum 25kg, original juice of sweet orange 8 kg, sweet orange 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, during in 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: white rum 35kg, white sugar 15kg, original juice of sweet orange 10kg, carrageenin 0.8kg, Rhizoma amorphophalli powder 0.2kg, sweet orange 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 35kg water, heated and boiled 10min, obtains A.

B allotment: A is cooled to 60 ℃, adds white rum 35kg, original juice of sweet orange 10 kg, sweet orange Emulsion flavour 0.3 kg, citric acid 0.2 kg, potassium sorbate 0.05 kg, and water mends to total amount 100 kg, with 100 mesh filter screens filtrations, obtain B after stirring.

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.

Embodiment 3:

Fill a prescription as follows: white rum 25kg, white sugar 10kg, original juice of sweet orange 6kg, carrageenin 0.5kg, Rhizoma amorphophalli powder 0.4kg, sweet orange 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 white rum 25kg, original juice of sweet orange 6 kg, sweet orange Emulsion flavour 0.1 kg, citric acid 0.05 kg, potassium sorbate 0.03 kg, and water mends to total amount 100 kg, with 100 mesh filter screens filtrations, obtain B after stirring.

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. orange jelly wine of the present invention, by water, white rum, white sugar, original juice of sweet orange, carrageenin, Rhizoma amorphophalli powder, sweet orange Emulsion flavour, citric acid, potassium sorbate, formed, the weight percent of each composition is as follows: white rum 25-35%, white sugar 10-15%, original juice of sweet orange 6-10%, carrageenin 0.5-0.8%, Rhizoma amorphophalli powder 0.2-0.4%, sweet orange Emulsion flavour 0.1-0.3%, citric acid 0.05-0.2%, potassium sorbate 0.03-0.05%, water is mended to 100%.