CN104774701B - One kind wets one's whistle jelly wine and preparation method thereof - Google Patents
One kind wets one's whistle jelly wine and preparation method thereof Download PDFInfo
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- CN104774701B CN104774701B CN201510159314.0A CN201510159314A CN104774701B CN 104774701 B CN104774701 B CN 104774701B CN 201510159314 A CN201510159314 A CN 201510159314A CN 104774701 B CN104774701 B CN 104774701B
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- 235000015110 jellies Nutrition 0.000 title claims abstract description 68
- 239000008274 jelly Substances 0.000 title claims abstract description 68
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 239000000284 extract Substances 0.000 claims abstract description 162
- 235000013405 beer Nutrition 0.000 claims abstract description 66
- 241001571446 Scaphium scaphigerum Species 0.000 claims abstract description 45
- 239000001525 mentha piperita l. herb oil Substances 0.000 claims abstract description 41
- 235000019477 peppermint oil Nutrition 0.000 claims abstract description 41
- 238000002156 mixing Methods 0.000 claims abstract description 29
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 27
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 238000007789 sealing Methods 0.000 claims abstract description 15
- 238000001816 cooling Methods 0.000 claims abstract description 14
- 239000000203 mixture Substances 0.000 claims description 104
- 238000003756 stirring Methods 0.000 claims description 67
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 37
- 238000000034 method Methods 0.000 claims description 36
- 244000185386 Thladiantha grosvenorii Species 0.000 claims description 25
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims description 25
- PUPZLCDOIYMWBV-UHFFFAOYSA-N (+/-)-1,3-Butanediol Chemical compound CC(O)CCO PUPZLCDOIYMWBV-UHFFFAOYSA-N 0.000 claims description 24
- AXPZIVKEZRHGAS-UHFFFAOYSA-N 3-benzyl-5-[(2-nitrophenoxy)methyl]oxolan-2-one Chemical compound [O-][N+](=O)C1=CC=CC=C1OCC1OC(=O)C(CC=2C=CC=CC=2)C1 AXPZIVKEZRHGAS-UHFFFAOYSA-N 0.000 claims description 24
- 241000934878 Sterculia Species 0.000 claims description 14
- 235000021282 Sterculia Nutrition 0.000 claims description 14
- 229940059107 sterculia Drugs 0.000 claims description 14
- 239000000243 solution Substances 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 229940058015 1,3-butylene glycol Drugs 0.000 claims description 12
- 241000209140 Triticum Species 0.000 claims description 12
- 235000021307 Triticum Nutrition 0.000 claims description 12
- 239000007864 aqueous solution Substances 0.000 claims description 12
- 235000019437 butane-1,3-diol Nutrition 0.000 claims description 12
- 238000000855 fermentation Methods 0.000 claims description 12
- 230000004151 fermentation Effects 0.000 claims description 12
- 239000000706 filtrate Substances 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- 150000004676 glycans Chemical class 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 12
- 229920001282 polysaccharide Polymers 0.000 claims description 12
- 239000005017 polysaccharide Substances 0.000 claims description 12
- 230000005855 radiation Effects 0.000 claims description 12
- 235000021018 plums Nutrition 0.000 claims 2
- 230000035622 drinking Effects 0.000 abstract description 13
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 abstract description 4
- 206010011224 Cough Diseases 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 238000009736 wetting Methods 0.000 abstract 1
- 239000008279 sol Substances 0.000 description 7
- 238000000605 extraction Methods 0.000 description 6
- 238000010992 reflux Methods 0.000 description 6
- 235000013361 beverage Nutrition 0.000 description 3
- 241001137251 Corvidae Species 0.000 description 2
- 235000011158 Prunus mume Nutrition 0.000 description 2
- 244000018795 Prunus mume Species 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- 208000003251 Pruritus Diseases 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000576 food coloring agent Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
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- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
- Alcoholic Beverages (AREA)
Abstract
Wet one's whistle jelly wine and preparation method thereof the invention discloses one kind；The raw material of the jelly wine including following weight ratio that wet one's whistle：15 20 parts of Fructus Monordicae extract, 0.1 2 parts of Scaphium scaphigerum extract, 0.1 2 parts of peppermint oil, 20 40 parts of alcohol-free beer, 0.01 0.5 parts of carragheen；Its preparation process includes：Colloidal sol, mixing, allotment, canned, cooling.The present invention is merged the mouthfeel of the fragrant and sweet mellow taste of beer Q bullets smooth with jelly, has innovated drinking type.There are the cough-relieving medicinal herb componentses that wet one's whistle because adding, allows consumer to obtain wetting one's whistle while delicious food is enjoyed the experience of nourishing.Product drinking way is special, it is only necessary to which opening sealing can eat as sucking jelly, very convenient.
Description
【Technical field】
The present invention relates to food processing field, specifically one kind wets one's whistle jelly wine and preparation method thereof.
【Background technology】
With the improvement of living standards, requirement of the consumer to drink, food is higher, not only pursue mouthfeel on delicious food,
Safety on food, and pursue popular product.The jelly wine main component commercially sold includes：Water, sugar,
Wine, fruity essence, fruit juice, gelling agent, preservative, food coloring, after selecting different composition and alcohol concentration mixing
Produce the jelly wine product of various tastes, various concentration.Current jelly wine turns into domestic and international consumer and alleviates pressure, is released from
My only selection, by the ardent pursuit of consumer.
It is generally now alcohol type, carbonated beverage on dining table, the health-related beverage of offer is but be provided.Drinking can be to organs such as livers
Have an impact, having drunk too much can be dead drunk, and blood alcohol rises, and damages body, can not drive when intoxicated, particularly driver, teenager, old
People is unsuitable for drinking.Therefore, a kind of party drink without alcohol, health care of people's demand.
【The content of the invention】
In order to overcome the deficiencies in the prior art, the invention provides it is a kind of without alcohol, health care, high nutrition the jelly wine that wets one's whistle,
Its smooth in taste, drinking way are unique, easy to use, are a kind of new health beverages.
One kind wets one's whistle jelly wine, including following weight ratio raw material：Fructus Monordicae extract 15-20 parts, the sterculia seed carries
Take thing 0.1-2 parts, smoked plum extractive 1-5 parts, peppermint oil 0.1-2 parts, alcohol-free beer 20-40 parts and carragheen 0.01-0.5
Part.
Separately, the present invention also provides a kind of preparation method for preparing the jelly wine that wets one's whistle, and comprises the following steps：
S1：Colloidal sol：By weight, 0.01-0.5 parts of carragheen is put into mix in 15-20 parts of Fructus Monordicae extract and is stirred
Mix；
S2：Mixing：Mixture after being processed through step S1 is cooled to 70 DEG C, adds 0.1-2 parts of Scaphium scaphigerum extract, 1-
5 parts of smoked plum extractives and 0.1-2 peppermint oils stir, stirring to Scaphium scaphigerum extract, smoked plum extractive and peppermint oil dissolving
In mixture；
S3：Allotment：20-40 parts of alcohol-free beer uniform stirring is added in the mixture after being processed through step S2；
S4：It is canned：When the mixture of step S3 treatment is cooled to 50 DEG C, the mixture after S3 is processed irrigates bag while hot
In dress, sealing is obtained the jelly wine that wets one's whistle；
S5：Cooling：The packaged jelly wine that wets one's whistle is put into refrigerator-freezer and rapid cooled to 10 DEG C and is allowed to shape.
The foregoing jelly wine that wets one's whistle of offer of the invention has following advantage：
1st, drinking way is unique, open sealing be it is drinkable, it is very simple and convenient.
2nd, the mouthfeel of the fragrant and sweet mellow taste of beer Q bullets smooth with jelly is merged, has been innovated drinking type.
3rd, provide wet one's whistle jelly wine have without alcohol, health care, high nutrition characteristic, be adapted to driver, teenager, old man drink
With, avoid alcohol largely take in damage it is healthy while, there is provided it is a kind of with the nondistinctive experience of beer beverage mouthfeel.
4th, the raw material that the jelly wine that wets one's whistle is used：Momordica grosvenori, the sterculia seed, dark plum, peppermint oil wet one's whistle cough-relieving on Chinese medicine
Curative effect, impart edible and health care the dual-use function of the jelly wine that wets one's whistle, be smoking cause throat it is dry itch, offer one of having a sore throat of singing
Plant solution.
【Specific embodiment】
Below in conjunction with being preferred embodiment described in further detail to technical scheme.
Embodiment 1
One kind wets one's whistle jelly wine, including following weight ratio raw material：15 parts of Fructus Monordicae extract, Scaphium scaphigerum extract
0.01 part of 0.1 part, 1 part of smoked plum extractive, 0.1 part of peppermint oil, 20 parts of alcohol-free beer and carragheen.
Wherein, Fructus Monordicae extract is obtained by the following method：Momordica grosvenori is taken, 5~8 times of water of weight of Momordica grosvenori are added,
Refluxing extraction 1~3 hour, cooled and filtered is stood by extract solution, is collected filtrate and is obtained the Fructus Monordicae extract.
Wherein, Scaphium scaphigerum extract is the sterculia seed water-soluble polysaccharide with ultrasonic method or microwave radiation exaraction.
Wherein, smoked plum extractive is dark plum 1,3-BDO extract, extracts obtain by the following method：It is using concentration
The 30% 1,3 butylene glycol aqueous solution impregnates 3 days dark plum at 20~25 DEG C；Again successively with 250 mesh, 3 μm, 1 μm, 0.5 μm big
Small filter is filtered to impregnated dark plum, then at 0~4 DEG C place 3 days, then successively with 0.5 μm, 0.3 μm,
The filter of 0.2 μm of size is filtered, and obtains the dark plum 1,3-BDO extract.
Wherein, alcohol-free beer is directly to be allocated using wheat juice, and fermentation time is 48 hours, and alcohol content is 0.4% nothing
Alcohol beer.
The preparation method of the jelly wine that wets one's whistle, comprises the following steps：
S1：Colloidal sol：By weight, 0.01 part of carragheen is put into 15 parts of Fructus Monordicae extracts and is mixed；Mixing
Heating mixture and temperature was controlled for 80 DEG C, during stirring by mixture uniform stirring 10 minutes；
S2：Mixing：Mixture after being processed through step S1 be cooled to 70 DEG C, add 0.1 part of Scaphium scaphigerum extract, 1 part
Smoked plum extractive and 0.1 peppermint oil stir, and stirring to Scaphium scaphigerum extract, smoked plum extractive and peppermint oil is dissolved in mixing
In thing；
S3：Allotment：20 parts of alcohol-free beer uniform stirrings are added in the mixture after being processed through step S2；Add without alcohol beer
After drinking, the temperature of mixture is reduced to 60 DEG C, uniform stirring 30 minutes；
S4：It is canned：When the mixture of step S3 treatment is cooled to 50 DEG C, the mixture after S3 is processed irrigates bag while hot
In dress, sealing is obtained the jelly wine that wets one's whistle；
S5：Cooling：The packaged jelly wine that wets one's whistle is put into refrigerator-freezer and rapid cooled to 10 DEG C and is allowed to shape.
Embodiment 2
One kind wets one's whistle jelly wine, including following weight ratio raw material：20 parts of Fructus Monordicae extract, Scaphium scaphigerum extract
0.5 part of 2 parts, 5 parts of smoked plum extractive, 2 parts of peppermint oil, 40 parts of alcohol-free beer and carragheen.
Wherein, Fructus Monordicae extract is obtained by the following method：Momordica grosvenori is taken, 5~8 times of water of weight of Momordica grosvenori are added,
Refluxing extraction 1~3 hour, cooled and filtered is stood by extract solution, is collected filtrate and is obtained the Fructus Monordicae extract.
Wherein, Scaphium scaphigerum extract is the sterculia seed water-soluble polysaccharide with ultrasonic method or microwave radiation exaraction.
Wherein, smoked plum extractive is dark plum 1,3-BDO extract, extracts obtain by the following method：It is using concentration
The 30% 1,3 butylene glycol aqueous solution impregnates 3 days dark plum at 20~25 DEG C；Again successively with 250 mesh, 3 μm, 1 μm, 0.5 μm big
Small filter is filtered to impregnated dark plum, then at 0~4 DEG C place 3 days, then successively with 0.5 μm, 0.3 μm,
The filter of 0.2 μm of size is filtered, and obtains the dark plum 1,3-BDO extract.
Wherein, alcohol-free beer is directly to be allocated using wheat juice, and fermentation time is 48 hours, and alcohol content is 0.2% nothing
Alcohol beer.
The preparation method of the jelly wine that wets one's whistle, comprises the following steps：
S1：Colloidal sol：By weight, 0.5 part of carragheen is put into 20 parts of Fructus Monordicae extracts and is mixed；Mixing is stirred
Heating mixture and temperature was controlled for 80 DEG C, when mixing by mixture uniform stirring 10 minutes；
S2：Mixing：Mixture after being processed through step S1 is cooled to 70 DEG C, adds 2 portions of Scaphium scaphigerum extracts, 5 portions of crows
Prunus mume extract and 2 peppermint oils stir, and stirring to Scaphium scaphigerum extract, smoked plum extractive and peppermint oil is dissolved in mixture
In；
S3：Allotment：40 parts of alcohol-free beer uniform stirrings are added in the mixture after being processed through step S2；Add without alcohol beer
After drinking, the temperature of mixture is reduced to 60 DEG C, uniform stirring 30 minutes；
S4：It is canned：When the mixture of step S3 treatment is cooled to 50 DEG C, the mixture after S3 is processed irrigates bag while hot
In dress, sealing is obtained the jelly wine that wets one's whistle；
S5：Cooling：The packaged jelly wine that wets one's whistle is put into refrigerator-freezer and rapid cooled to 10 DEG C and is allowed to shape.
Embodiment 3
One kind wets one's whistle jelly wine, including following weight ratio raw material：15 parts of Fructus Monordicae extract, Scaphium scaphigerum extract
0.5 part of 2 parts, 5 parts of smoked plum extractive, 2 parts of peppermint oil, 40 parts of alcohol-free beer and carragheen.
Wherein, Fructus Monordicae extract is obtained by the following method：Momordica grosvenori is taken, 5~8 times of water of weight of Momordica grosvenori are added,
Refluxing extraction 1~3 hour, cooled and filtered is stood by extract solution, is collected filtrate and is obtained the Fructus Monordicae extract.
Wherein, Scaphium scaphigerum extract is the sterculia seed water-soluble polysaccharide with ultrasonic method or microwave radiation exaraction.
Wherein, smoked plum extractive is dark plum 1,3-BDO extract, extracts obtain by the following method：It is using concentration
The 30% 1,3 butylene glycol aqueous solution impregnates 3 days dark plum at 20~25 DEG C；Again successively with 250 mesh, 3 μm, 1 μm, 0.5 μm big
Small filter is filtered to impregnated dark plum, then at 0~4 DEG C place 3 days, then successively with 0.5 μm, 0.3 μm,
The filter of 0.2 μm of size is filtered, and obtains the dark plum 1,3-BDO extract.
Wherein, alcohol-free beer is directly to be allocated using wheat juice, and fermentation time is 48 hours, and alcohol content is 0.4% nothing
Alcohol beer.
The preparation method of the jelly wine that wets one's whistle, comprises the following steps：
S1：Colloidal sol：By weight, 0.5 part of carragheen is put into 15 parts of Fructus Monordicae extracts and is mixed；Mixing is stirred
Heating mixture and temperature was controlled for 80 DEG C, when mixing by mixture uniform stirring 10 minutes；
S2：Mixing：Mixture after being processed through step S1 is cooled to 70 DEG C, adds 2 portions of Scaphium scaphigerum extracts, 5 portions of crows
Prunus mume extract and 2 peppermint oils stir, and stirring to Scaphium scaphigerum extract, smoked plum extractive and peppermint oil is dissolved in mixture
In；
S3：Allotment：40 parts of alcohol-free beer uniform stirrings are added in the mixture after being processed through step S2；Add without alcohol beer
After drinking, the temperature of mixture is reduced to 60 DEG C, uniform stirring 30 minutes；
S4：It is canned：When the mixture of step S3 treatment is cooled to 50 DEG C, the mixture after S3 is processed irrigates bag while hot
In dress, sealing is obtained the jelly wine that wets one's whistle；
S5：Cooling：The packaged jelly wine that wets one's whistle is put into refrigerator-freezer and rapid cooled to 10 DEG C and is allowed to shape.
Embodiment 4
One kind wets one's whistle jelly wine, including following weight ratio raw material：20 parts of Fructus Monordicae extract, Scaphium scaphigerum extract
0.01 part of 0.1 part, 1 part of smoked plum extractive, 0.1 part of peppermint oil, 20 parts of alcohol-free beer and carragheen.
Wherein, Fructus Monordicae extract is obtained by the following method：Momordica grosvenori is taken, 5~8 times of water of weight of Momordica grosvenori are added,
Refluxing extraction 1~3 hour, cooled and filtered is stood by extract solution, is collected filtrate and is obtained the Fructus Monordicae extract.
Wherein, Scaphium scaphigerum extract is the sterculia seed water-soluble polysaccharide with ultrasonic method or microwave radiation exaraction.
Wherein, smoked plum extractive is dark plum 1,3-BDO extract, extracts obtain by the following method：It is using concentration
The 30% 1,3 butylene glycol aqueous solution impregnates 3 days dark plum at 20~25 DEG C；Again successively with 250 mesh, 3 μm, 1 μm, 0.5 μm big
Small filter is filtered to impregnated dark plum, then at 0~4 DEG C place 3 days, then successively with 0.5 μm, 0.3 μm,
The filter of 0.2 μm of size is filtered, and obtains the dark plum 1,3-BDO extract.
Wherein, alcohol-free beer is directly to be allocated using wheat juice, and fermentation time is 48 hours, and alcohol content is 0.2% nothing
Alcohol beer.
The preparation method of the jelly wine that wets one's whistle, comprises the following steps：
S1：Colloidal sol：By weight, 0.01 part of carragheen is put into 20 parts of Fructus Monordicae extracts and is mixed；Mixing
Heating mixture and temperature was controlled for 80 DEG C, during stirring by mixture uniform stirring 10 minutes；
S2：Mixing：Mixture after being processed through step S1 be cooled to 70 DEG C, add 0.1 part of Scaphium scaphigerum extract, 1 part
Smoked plum extractive and 0.1 peppermint oil stir, and stirring to Scaphium scaphigerum extract, smoked plum extractive and peppermint oil is dissolved in mixing
In thing；
S3：Allotment：20 parts of alcohol-free beer uniform stirrings are added in the mixture after being processed through step S2；Add without alcohol beer
After drinking, the temperature of mixture is reduced to 60 DEG C, uniform stirring 30 minutes；
S4：It is canned：When the mixture of step S3 treatment is cooled to 50 DEG C, the mixture after S3 is processed irrigates bag while hot
In dress, sealing is obtained the jelly wine that wets one's whistle；
S5：Cooling：The packaged jelly wine that wets one's whistle is put into refrigerator-freezer and rapid cooled to 10 DEG C and is allowed to shape.
Embodiment 5
One kind wets one's whistle jelly wine, including following weight ratio raw material：15 parts of Fructus Monordicae extract, Scaphium scaphigerum extract
0.01 part of 0.1 part, 1 part of smoked plum extractive, 0.1 part of peppermint oil, 30 parts of alcohol-free beer and carragheen.
Wherein, Fructus Monordicae extract is obtained by the following method：Momordica grosvenori is taken, 5~8 times of water of weight of Momordica grosvenori are added,
Refluxing extraction 1~3 hour, cooled and filtered is stood by extract solution, is collected filtrate and is obtained the Fructus Monordicae extract.
Wherein, Scaphium scaphigerum extract is the sterculia seed water-soluble polysaccharide with ultrasonic method or microwave radiation exaraction.
Wherein, smoked plum extractive is dark plum 1,3-BDO extract, extracts obtain by the following method：It is using concentration
The 30% 1,3 butylene glycol aqueous solution impregnates 3 days dark plum at 20~25 DEG C；Again successively with 250 mesh, 3 μm, 1 μm, 0.5 μm big
Small filter is filtered to impregnated dark plum, then at 0~4 DEG C place 3 days, then successively with 0.5 μm, 0.3 μm,
The filter of 0.2 μm of size is filtered, and obtains the dark plum 1,3-BDO extract.
Wherein, alcohol-free beer is directly to be allocated using wheat juice, and fermentation time is 48 hours, and alcohol content is 0.2% nothing
Alcohol beer.
The preparation method of the jelly wine that wets one's whistle, comprises the following steps：
S1：Colloidal sol：By weight, 0.01 part of carragheen is put into 15 parts of Fructus Monordicae extracts and is mixed；Mixing
Heating mixture and temperature was controlled for 80 DEG C, during stirring by mixture uniform stirring 10 minutes；
S2：Mixing：Mixture after being processed through step S1 be cooled to 70 DEG C, add 0.1 part of Scaphium scaphigerum extract, 1 part
Smoked plum extractive and 0.1 peppermint oil stir, and stirring to Scaphium scaphigerum extract, smoked plum extractive and peppermint oil is dissolved in mixing
In thing；
S3：Allotment：30 parts of alcohol-free beer uniform stirrings are added in the mixture after being processed through step S2；Add without alcohol beer
After drinking, the temperature of mixture is reduced to 60 DEG C, uniform stirring 30 minutes；
S4：It is canned：When the mixture of step S3 treatment is cooled to 50 DEG C, the mixture after S3 is processed irrigates bag while hot
In dress, sealing is obtained the jelly wine that wets one's whistle；
S5：Cooling：The packaged jelly wine that wets one's whistle is put into refrigerator-freezer and rapid cooled to 10 DEG C and is allowed to shape.
Embodiment 6
One kind wets one's whistle jelly wine, including following weight ratio raw material：20 parts of Fructus Monordicae extract, Scaphium scaphigerum extract
0.01 part of 0.1 part, 1 part of smoked plum extractive, 0.1 part of peppermint oil, 30 parts of alcohol-free beer and carragheen.
Wherein, Fructus Monordicae extract is obtained by the following method：Momordica grosvenori is taken, 5~8 times of water of weight of Momordica grosvenori are added,
Refluxing extraction 1~3 hour, cooled and filtered is stood by extract solution, is collected filtrate and is obtained the Fructus Monordicae extract.
Wherein, Scaphium scaphigerum extract is the sterculia seed water-soluble polysaccharide with ultrasonic method or microwave radiation exaraction.
Wherein, smoked plum extractive is dark plum 1,3-BDO extract, extracts obtain by the following method：It is using concentration
The 30% 1,3 butylene glycol aqueous solution impregnates 3 days dark plum at 20~25 DEG C；Again successively with 250 mesh, 3 μm, 1 μm, 0.5 μm big
Small filter is filtered to impregnated dark plum, then at 0~4 DEG C place 3 days, then successively with 0.5 μm, 0.3 μm,
The filter of 0.2 μm of size is filtered, and obtains the dark plum 1,3-BDO extract.
Wherein, alcohol-free beer is directly to be allocated using wheat juice, and fermentation time is 48 hours, and alcohol content is 0.2% nothing
Alcohol beer.
The preparation method of the jelly wine that wets one's whistle, comprises the following steps：
S1：Colloidal sol：By weight, 0.01 part of carragheen is put into 20 parts of Fructus Monordicae extracts and is mixed；Mixing
Heating mixture and temperature was controlled for 80 DEG C, during stirring by mixture uniform stirring 10 minutes；
S2：Mixing：Mixture after being processed through step S1 be cooled to 70 DEG C, add 0.1 part of Scaphium scaphigerum extract, 1 part
Smoked plum extractive and 0.1 peppermint oil stir, and stirring to Scaphium scaphigerum extract, smoked plum extractive and peppermint oil is dissolved in mixing
In thing；
S3：Allotment：30 parts of alcohol-free beer uniform stirrings are added in the mixture after being processed through step S2；Add without alcohol beer
After drinking, the temperature of mixture is reduced to 60 DEG C, uniform stirring 30 minutes；
S4：It is canned：When the mixture of step S3 treatment is cooled to 50 DEG C, the mixture after S3 is processed irrigates bag while hot
In dress, sealing is obtained the jelly wine that wets one's whistle；
S5：Cooling：The packaged jelly wine that wets one's whistle is put into refrigerator-freezer and rapid cooled to 10 DEG C and is allowed to shape.
Claims (6)
1. one kind wets one's whistle jelly wine, it is characterised in that：Raw material including following weight ratio：It is 15 parts of Fructus Monordicae extract, fat
0.01 part of 0.1 part of sea extract, 1 part of smoked plum extractive, 0.1 part of peppermint oil, 20 parts of alcohol-free beer and carragheen；
Wherein, Fructus Monordicae extract is obtained by the following method：Momordica grosvenori is taken, 5~8 times of water of weight of Momordica grosvenori, backflow are added
Extract 1~3 hour, extract solution is stood into cooled and filtered, collect filtrate and obtain the Fructus Monordicae extract；
Wherein, Scaphium scaphigerum extract is the sterculia seed water-soluble polysaccharide with ultrasonic method or microwave radiation exaraction；
Wherein, smoked plum extractive is dark plum 1,3-BDO extract, extracts obtain by the following method：It is 30% using concentration
The 1,3 butylene glycol aqueous solution dark plum is impregnated 3 days at 20~25 DEG C；Again successively with 250 mesh, 3 μm, 1 μm, 0.5 μm sizes
Filter is filtered to impregnated dark plum, is then placed 3 days at 0~4 DEG C, then successively with 0.5 μm, 0.3 μm, 0.2 μm
The filter of size is filtered, and obtains the dark plum 1,3-BDO extract；
Wherein, alcohol-free beer is directly to be allocated using wheat juice, and fermentation time is 48 hours, and alcohol content is 0.4% without alcohol beer
Wine；
The preparation method of the jelly wine that wets one's whistle, comprises the following steps：
S1：Colloidal sol：By weight, 0.01 part of carragheen is put into 15 parts of Fructus Monordicae extracts and is mixed；Mix
When heating mixture and control temperature for 80 DEG C, by mixture uniform stirring 10 minutes；
S2：Mixing：Mixture after being processed through step S1 is cooled to 70 DEG C, adds 0.1 portion of Scaphium scaphigerum extract, 1 portion of dark plum
Extract and 0.1 peppermint oil stir, and stirring to Scaphium scaphigerum extract, smoked plum extractive and peppermint oil is dissolved in mixture
In；
S3：Allotment：20 parts of alcohol-free beer uniform stirrings are added in the mixture after being processed through step S2；Add alcohol-free beer
Afterwards, the temperature of mixture is reduced to 60 DEG C, uniform stirring 30 minutes；
S4：It is canned：When the mixture of step S3 treatment is cooled to 50 DEG C, mixture after S3 is processed pouring package while hot
In, sealing is obtained the jelly wine that wets one's whistle；
S5：Cooling：The packaged jelly wine that wets one's whistle is put into refrigerator-freezer and rapid cooled to 10 DEG C and is allowed to shape.
2. one kind wets one's whistle jelly wine, it is characterised in that：Raw material including following weight ratio：It is 20 parts of Fructus Monordicae extract, fat
0.5 part of 2 parts of sea extract, 5 parts of smoked plum extractive, 2 parts of peppermint oil, 40 parts of alcohol-free beer and carragheen；
Wherein, Fructus Monordicae extract is obtained by the following method：Momordica grosvenori is taken, 5~8 times of water of weight of Momordica grosvenori, backflow are added
Extract 1~3 hour, extract solution is stood into cooled and filtered, collect filtrate and obtain the Fructus Monordicae extract；
Wherein, Scaphium scaphigerum extract is the sterculia seed water-soluble polysaccharide with ultrasonic method or microwave radiation exaraction；
Wherein, smoked plum extractive is dark plum 1,3-BDO extract, extracts obtain by the following method：It is 30% using concentration
The 1,3 butylene glycol aqueous solution dark plum is impregnated 3 days at 20~25 DEG C；Again successively with 250 mesh, 3 μm, 1 μm, 0.5 μm sizes
Filter is filtered to impregnated dark plum, is then placed 3 days at 0~4 DEG C, then successively with 0.5 μm, 0.3 μm, 0.2 μm
The filter of size is filtered, and obtains the dark plum 1,3-BDO extract；
Wherein, alcohol-free beer is directly to be allocated using wheat juice, and fermentation time is 48 hours, and alcohol content is 0.2% without alcohol beer
Wine；
The preparation method of the jelly wine that wets one's whistle, comprises the following steps：
S1：Colloidal sol：By weight, 0.5 part of carragheen is put into 20 parts of Fructus Monordicae extracts and is mixed；During mixing
Heating mixture simultaneously controlled temperature for 80 DEG C, by mixture uniform stirring 10 minutes；
S2：Mixing：Mixture after being processed through step S1 is cooled to 70 DEG C, adds 2 portions of Scaphium scaphigerum extracts, 5 portions of dark plums to carry
Take thing and 2 peppermint oils stir, stirring to Scaphium scaphigerum extract, smoked plum extractive and peppermint oil is dissolved in mixture；
S3：Allotment：40 parts of alcohol-free beer uniform stirrings are added in the mixture after being processed through step S2；Add alcohol-free beer
Afterwards, the temperature of mixture is reduced to 60 DEG C, uniform stirring 30 minutes；
S4：It is canned：When the mixture of step S3 treatment is cooled to 50 DEG C, mixture after S3 is processed pouring package while hot
In, sealing is obtained the jelly wine that wets one's whistle；
S5：Cooling：The packaged jelly wine that wets one's whistle is put into refrigerator-freezer and rapid cooled to 10 DEG C and is allowed to shape.
3. one kind wets one's whistle jelly wine, it is characterised in that：Raw material including following weight ratio：It is 15 parts of Fructus Monordicae extract, fat
0.5 part of 2 parts of sea extract, 5 parts of smoked plum extractive, 2 parts of peppermint oil, 40 parts of alcohol-free beer and carragheen；
Wherein, Fructus Monordicae extract is obtained by the following method：Momordica grosvenori is taken, 5~8 times of water of weight of Momordica grosvenori, backflow are added
Extract 1~3 hour, extract solution is stood into cooled and filtered, collect filtrate and obtain the Fructus Monordicae extract；
Wherein, Scaphium scaphigerum extract is the sterculia seed water-soluble polysaccharide with ultrasonic method or microwave radiation exaraction；
Wherein, smoked plum extractive is dark plum 1,3-BDO extract, extracts obtain by the following method：It is 30% using concentration
The 1,3 butylene glycol aqueous solution dark plum is impregnated 3 days at 20~25 DEG C；Again successively with 250 mesh, 3 μm, 1 μm, 0.5 μm sizes
Filter is filtered to impregnated dark plum, is then placed 3 days at 0~4 DEG C, then successively with 0.5 μm, 0.3 μm, 0.2 μm
The filter of size is filtered, and obtains the dark plum 1,3-BDO extract；
Wherein, alcohol-free beer is directly to be allocated using wheat juice, and fermentation time is 48 hours, and alcohol content is 0.4% without alcohol beer
Wine；
The preparation method of the jelly wine that wets one's whistle, comprises the following steps：
S1：Colloidal sol：By weight, 0.5 part of carragheen is put into 15 parts of Fructus Monordicae extracts and is mixed；During mixing
Heating mixture simultaneously controlled temperature for 80 DEG C, by mixture uniform stirring 10 minutes；
S2：Mixing：Mixture after being processed through step S1 is cooled to 70 DEG C, adds 2 portions of Scaphium scaphigerum extracts, 5 portions of dark plums to carry
Take thing and 2 peppermint oils stir, stirring to Scaphium scaphigerum extract, smoked plum extractive and peppermint oil is dissolved in mixture；
S3：Allotment：40 parts of alcohol-free beer uniform stirrings are added in the mixture after being processed through step S2；Add alcohol-free beer
Afterwards, the temperature of mixture is reduced to 60 DEG C, uniform stirring 30 minutes；
S4：It is canned：When the mixture of step S3 treatment is cooled to 50 DEG C, mixture after S3 is processed pouring package while hot
In, sealing is obtained the jelly wine that wets one's whistle；
S5：Cooling：The packaged jelly wine that wets one's whistle is put into refrigerator-freezer and rapid cooled to 10 DEG C and is allowed to shape.
4. one kind wets one's whistle jelly wine, it is characterised in that：Raw material including following weight ratio：It is 20 parts of Fructus Monordicae extract, fat
0.01 part of 0.1 part of sea extract, 1 part of smoked plum extractive, 0.1 part of peppermint oil, 20 parts of alcohol-free beer and carragheen；
Wherein, Fructus Monordicae extract is obtained by the following method：Momordica grosvenori is taken, 5~8 times of water of weight of Momordica grosvenori, backflow are added
Extract 1~3 hour, extract solution is stood into cooled and filtered, collect filtrate and obtain the Fructus Monordicae extract；
Wherein, Scaphium scaphigerum extract is the sterculia seed water-soluble polysaccharide with ultrasonic method or microwave radiation exaraction；
Wherein, smoked plum extractive is dark plum 1,3-BDO extract, extracts obtain by the following method：It is 30% using concentration
The 1,3 butylene glycol aqueous solution dark plum is impregnated 3 days at 20~25 DEG C；Again successively with 250 mesh, 3 μm, 1 μm, 0.5 μm sizes
Filter is filtered to impregnated dark plum, is then placed 3 days at 0~4 DEG C, then successively with 0.5 μm, 0.3 μm, 0.2 μm
The filter of size is filtered, and obtains the dark plum 1,3-BDO extract；
Wherein, alcohol-free beer is directly to be allocated using wheat juice, and fermentation time is 48 hours, and alcohol content is 0.2% without alcohol beer
Wine；
The preparation method of the jelly wine that wets one's whistle, comprises the following steps：
S1：Colloidal sol：By weight, 0.01 part of carragheen is put into 20 parts of Fructus Monordicae extracts and is mixed；Mix
When heating mixture and control temperature for 80 DEG C, by mixture uniform stirring 10 minutes；
S2：Mixing：Mixture after being processed through step S1 is cooled to 70 DEG C, adds 0.1 portion of Scaphium scaphigerum extract, 1 portion of dark plum
Extract and 0.1 peppermint oil stir, and stirring to Scaphium scaphigerum extract, smoked plum extractive and peppermint oil is dissolved in mixture
In；
S3：Allotment：20 parts of alcohol-free beer uniform stirrings are added in the mixture after being processed through step S2；Add alcohol-free beer
Afterwards, the temperature of mixture is reduced to 60 DEG C, uniform stirring 30 minutes；
S4：It is canned：When the mixture of step S3 treatment is cooled to 50 DEG C, mixture after S3 is processed pouring package while hot
In, sealing is obtained the jelly wine that wets one's whistle；
S5：Cooling：The packaged jelly wine that wets one's whistle is put into refrigerator-freezer and rapid cooled to 10 DEG C and is allowed to shape.
5. one kind wets one's whistle jelly wine, it is characterised in that：Raw material including following weight ratio：It is 15 parts of Fructus Monordicae extract, fat
0.01 part of 0.1 part of sea extract, 1 part of smoked plum extractive, 0.1 part of peppermint oil, 30 parts of alcohol-free beer and carragheen；
Wherein, Fructus Monordicae extract is obtained by the following method：Momordica grosvenori is taken, 5~8 times of water of weight of Momordica grosvenori, backflow are added
Extract 1~3 hour, extract solution is stood into cooled and filtered, collect filtrate and obtain the Fructus Monordicae extract；
Wherein, Scaphium scaphigerum extract is the sterculia seed water-soluble polysaccharide with ultrasonic method or microwave radiation exaraction；
Wherein, smoked plum extractive is dark plum 1,3-BDO extract, extracts obtain by the following method：It is 30% using concentration
The 1,3 butylene glycol aqueous solution dark plum is impregnated 3 days at 20~25 DEG C；Again successively with 250 mesh, 3 μm, 1 μm, 0.5 μm sizes
Filter is filtered to impregnated dark plum, is then placed 3 days at 0~4 DEG C, then successively with 0.5 μm, 0.3 μm, 0.2 μm
The filter of size is filtered, and obtains the dark plum 1,3-BDO extract；
Wherein, alcohol-free beer is directly to be allocated using wheat juice, and fermentation time is 48 hours, and alcohol content is 0.2% without alcohol beer
Wine；
The preparation method of the jelly wine that wets one's whistle, comprises the following steps：
S1：Colloidal sol：By weight, 0.01 part of carragheen is put into 15 parts of Fructus Monordicae extracts and is mixed；Mix
When heating mixture and control temperature for 80 DEG C, by mixture uniform stirring 10 minutes；
S2：Mixing：Mixture after being processed through step S1 is cooled to 70 DEG C, adds 0.1 portion of Scaphium scaphigerum extract, 1 portion of dark plum
Extract and 0.1 peppermint oil stir, and stirring to Scaphium scaphigerum extract, smoked plum extractive and peppermint oil is dissolved in mixture
In；
S3：Allotment：30 parts of alcohol-free beer uniform stirrings are added in the mixture after being processed through step S2；Add alcohol-free beer
Afterwards, the temperature of mixture is reduced to 60 DEG C, uniform stirring 30 minutes；
S4：It is canned：When the mixture of step S3 treatment is cooled to 50 DEG C, mixture after S3 is processed pouring package while hot
In, sealing is obtained the jelly wine that wets one's whistle；
S5：Cooling：The packaged jelly wine that wets one's whistle is put into refrigerator-freezer and rapid cooled to 10 DEG C and is allowed to shape.
6. one kind wets one's whistle jelly wine, it is characterised in that：Raw material including following weight ratio：It is 20 parts of Fructus Monordicae extract, fat
0.01 part of 0.1 part of sea extract, 1 part of smoked plum extractive, 0.1 part of peppermint oil, 30 parts of alcohol-free beer and carragheen；
Wherein, Fructus Monordicae extract is obtained by the following method：Momordica grosvenori is taken, 5~8 times of water of weight of Momordica grosvenori, backflow are added
Extract 1~3 hour, extract solution is stood into cooled and filtered, collect filtrate and obtain the Fructus Monordicae extract；
Wherein, Scaphium scaphigerum extract is the sterculia seed water-soluble polysaccharide with ultrasonic method or microwave radiation exaraction；
Wherein, smoked plum extractive is dark plum 1,3-BDO extract, extracts obtain by the following method：It is 30% using concentration
The 1,3 butylene glycol aqueous solution dark plum is impregnated 3 days at 20~25 DEG C；Again successively with 250 mesh, 3 μm, 1 μm, 0.5 μm sizes
Filter is filtered to impregnated dark plum, is then placed 3 days at 0~4 DEG C, then successively with 0.5 μm, 0.3 μm, 0.2 μm
The filter of size is filtered, and obtains the dark plum 1,3-BDO extract；
Wherein, alcohol-free beer is directly to be allocated using wheat juice, and fermentation time is 48 hours, and alcohol content is 0.2% without alcohol beer
Wine；
The preparation method of the jelly wine that wets one's whistle, comprises the following steps：
S1：Colloidal sol：By weight, 0.01 part of carragheen is put into 20 parts of Fructus Monordicae extracts and is mixed；Mix
When heating mixture and control temperature for 80 DEG C, by mixture uniform stirring 10 minutes；
S2：Mixing：Mixture after being processed through step S1 is cooled to 70 DEG C, adds 0.1 portion of Scaphium scaphigerum extract, 1 portion of dark plum
Extract and 0.1 peppermint oil stir, and stirring to Scaphium scaphigerum extract, smoked plum extractive and peppermint oil is dissolved in mixture
In；
S3：Allotment：30 parts of alcohol-free beer uniform stirrings are added in the mixture after being processed through step S2；Add alcohol-free beer
Afterwards, the temperature of mixture is reduced to 60 DEG C, uniform stirring 30 minutes；
S4：It is canned：When the mixture of step S3 treatment is cooled to 50 DEG C, mixture after S3 is processed pouring package while hot
In, sealing is obtained the jelly wine that wets one's whistle；
S5：Cooling：The packaged jelly wine that wets one's whistle is put into refrigerator-freezer and rapid cooled to 10 DEG C and is allowed to shape.
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| CN201510159314.0A CN104774701B (en) | 2015-04-03 | 2015-04-03 | One kind wets one's whistle jelly wine and preparation method thereof |
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| CN1129368C (en) * | 2002-02-22 | 2003-12-03 | 陈力宏 | Honeyed throat smoothing candy and its production process |
| JP5450939B2 (en) * | 2007-07-23 | 2014-03-26 | サントリーホールディングス株式会社 | Alcoholic beverage containing jelly 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 |
| CN103666979A (en) * | 2012-09-08 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Blueberry frozen wine |
| CN103385397A (en) * | 2013-06-27 | 2013-11-13 | 叶建斌 | Jelly for moisturizing throat and dryness and preparation method thereof |
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Effective date of registration: 20201231 Address after: 541800 No.40 Xiangyang Road, Yongfu County, Guilin City, Guangxi Zhuang Autonomous Region Patentee after: GUILIN ZHONGZU TRADITIONAL CHINESE MEDICINE Co.,Ltd. Address before: No. 29-1, Dongge Road, Qingxiu District, Nanning City, Guangxi Zhuang Autonomous Region, 530022 Patentee before: GUANGXI NANNING GUIZHI SCIENCE & TECHNOLOGY Co.,Ltd. |
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