CN103666988A - Coconut milk jelly wine - Google Patents
Coconut milk jelly wine Download PDFInfo
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- CN103666988A CN103666988A CN201210329303.9A CN201210329303A CN103666988A CN 103666988 A CN103666988 A CN 103666988A CN 201210329303 A CN201210329303 A CN 201210329303A CN 103666988 A CN103666988 A CN 103666988A
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- wine
- coconut
- coconut milk
- vodka
- jelly
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Abstract
The invention relates to a coconut milk jelly wine which is prepared from the following components in percentage by weight: 20-30% of vodka, 10-15% of white granulated sugar, 10-15% of coconut milk, 0.5-0.8% of carrageenin, 0.2-0.4% of konjaku flour, 0.1-0.3% of coconut 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 coconut milk jelly wine perfects fuses the tastes and smells of the coconut milk and vodka; and the coconut milk 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 Coconut Juice 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 Coconut Juice jelly wine, it is by water, white sugar, and Coconut Juice mixes by a certain percentage with vodka, then adds a kind of solid-state spirituosity that jelling agent, food flavour, sanitas make and the jelly of Coconut Juice.
Coconut Juice jelly wine of the present invention, by water, vodka, white sugar, Coconut Juice, carrageenin, Rhizoma amorphophalli powder, coconut essence, potassium sorbate, formed, the weight percent of each composition is as follows: vodka 20-30%, white sugar 10-15%, Coconut Juice 10-15%, carrageenin 0.5-0.8%, Rhizoma amorphophalli powder 0.2-0.4%, coconut essence 0.1-0.3%, potassium sorbate 0.03-0.05%, water is mended to 100%.
Coconut Juice 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, Coconut Juice, coconut essence, 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.
Coconut Juice 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.
Coconut Juice jelly wine of the present invention has carried out perfect fusion by the taste smell of Coconut Juice 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, Coconut Juice 12kg, carrageenin 0.6kg, Rhizoma amorphophalli powder 0.3kg, coconut essence 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 45 kg water, heated and boiled 10min, obtains A.
B allotment: A is cooled to 60 ℃, adds vodka 25kg, Coconut Juice 12 kg, coconut essence 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 >=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, Coconut Juice juice 15kg, carrageenin 0.8kg, Rhizoma amorphophalli powder 0.2kg, coconut essence 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 35kg water, heated and boiled 10min, obtains A.
B allotment: A is cooled to 60 ℃, adds vodka 30kg, Coconut Juice 15 kg, coconut essence 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 >=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: vodka 20kg, white sugar 10kg, Coconut Juice 10kg, carrageenin 0.5kg, Rhizoma amorphophalli powder 0.4kg, coconut essence 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 60 ℃, adds vodka 20kg, Coconut Juice juice 8 kg, coconut essence 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 >=35 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 (1)
1. Coconut Juice jelly wine of the present invention, by water, vodka, white sugar, Coconut Juice, carrageenin, Rhizoma amorphophalli powder, coconut essence, potassium sorbate, formed, the weight percent of each composition is as follows: vodka 20-30%, white sugar 10-15%, Coconut Juice 10-15%, carrageenin 0.5-0.8%, Rhizoma amorphophalli powder 0.2-0.4%, coconut essence 0.1-0.3%, potassium sorbate 0.03-0.05%, water is mended to 100%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210329303.9A CN103666988A (en) | 2012-09-08 | 2012-09-08 | Coconut milk jelly wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210329303.9A CN103666988A (en) | 2012-09-08 | 2012-09-08 | Coconut milk jelly wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103666988A true CN103666988A (en) | 2014-03-26 |
Family
ID=50305770
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210329303.9A Pending CN103666988A (en) | 2012-09-08 | 2012-09-08 | Coconut milk jelly wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103666988A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107641592A (en) * | 2016-07-22 | 2018-01-30 | 唱洪胜 | A kind of Novel wine for having alcoholic drink mixed with fruit juice and jelly wine feature concurrently |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60196150A (en) * | 1984-03-16 | 1985-10-04 | Kisaku Suzuki | Preparation of sponge cake containing jelly food |
| JP2004194549A (en) * | 2002-12-17 | 2004-07-15 | Puraseramu:Kk | Jelly-containing food product and production method therefor |
| WO2008153427A1 (en) * | 2007-06-15 | 2008-12-18 | Aidan Uttinger | A process for making an alcoholic gelled food product |
| 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 |
-
2012
- 2012-09-08 CN CN201210329303.9A patent/CN103666988A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60196150A (en) * | 1984-03-16 | 1985-10-04 | Kisaku Suzuki | Preparation of sponge cake containing jelly food |
| JP2004194549A (en) * | 2002-12-17 | 2004-07-15 | Puraseramu:Kk | Jelly-containing food product and production method therefor |
| WO2008153427A1 (en) * | 2007-06-15 | 2008-12-18 | Aidan Uttinger | A process for making an alcoholic gelled food product |
| 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 |
Non-Patent Citations (1)
| Title |
|---|
| YYT工作室编: "《鸡尾酒品鉴大全》", 31 January 2009, 辽宁科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107641592A (en) * | 2016-07-22 | 2018-01-30 | 唱洪胜 | A kind of Novel wine for having alcoholic drink mixed with fruit juice and jelly wine feature concurrently |
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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 |