CN106479846A - A kind of alcoholic elements of black currant drink formula and preparation method - Google Patents
A kind of alcoholic elements of black currant drink formula and preparation method Download PDFInfo
- Publication number
- CN106479846A CN106479846A CN201610831767.8A CN201610831767A CN106479846A CN 106479846 A CN106479846 A CN 106479846A CN 201610831767 A CN201610831767 A CN 201610831767A CN 106479846 A CN106479846 A CN 106479846A
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- elements
- black currant
- parts
- former wine
- alcoholic
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The present invention relates to a kind of alcoholic elements of black currant drink formula and preparation method, it is characterised in that be made up of the raw material of volumes below or parts by weight：10,000 8000 parts of elements of black currant fruit juice, 500 200 parts of xylitol, 200 100 parts of Mel, 300 200 parts of elements of black currant brandy former wine, 300 200 parts of indigo fruit brandy former wine, 13 parts of potassium sorbate, 70 30 parts of citric acid.It is primary raw material from nutritious elements of black currant fruit juice, adds xylitol, Mel as natural sweetener, elements of black currant and indigo fruit brandy former wine replaces edible alcohol to increase mouthfeel and the fragrance of beverage.The product is suitable for young man and Ms quotes, and drinks in right amount good for health.
Description
Technical field
The present invention relates to a kind of alcoholic elements of black currant drink formula and preparation method, belong to foods processing technique neck
Domain.
Background technology
With the development of social economy and the continuous improvement of living standards of the people, people are all with day to the demand of elements of black currant
Increase, show huge market potential and effect. it is to promote one of means of forest zone economic development to develop elements of black currant, is
Forest zone new growth engines. intensive processing is carried out to its berry resource value-added content of product is greatly improved, greatly promote
Elements of black currant industrialized development, market prospects are very wide.
Elements of black currant beverage enjoys popular favor because which is rich in the value of abundant nutrition, deep always since the market that exposes
Liked by masses.The beverage that sells in the market, is divided into two big class by whether containing alcohol, and a kind of is spirituosity 7% (v/v)
Above red alcohol product, another are nonalcoholic juice-type beverage.Product category is single, causes indirectly consumer groups
Single.
Content of the invention
The purpose of the present invention is provided one kind and is more suitable for youthful spirituosity elements of black currant beverage for above-mentioned situation
Concocting method.Preparation method：1st, major ingredient：Elements of black currant fruit juice 9000ml, xylitol 350g, Mel 150g, elements of black currant
Brandy former wine 250ml, indigo fruit brandy former wine 250ml, potassium sorbate 2g, citric acid 50g, are deployed into 10L beverage.2nd, press
Technique and dispensing requirements, accurately weigh elements of black currant fruit juice, xylitol, Mel, elements of black currant brandy former wine, indigo fruit white
Blue ground former wine, potassium sorbate, citric acid, insert allocates container, mix, through membrane filter, colloid mill, homogenizer, true
Empty degasser is processed, after high-temperature short-time sterilization agent carries out sterilization processing, filling under aseptic condition, is got product.
Eating method：After product corkage, drink as early as possible.
The method have the advantages that：1st, anti-oxidant obvious, nutritious elements of black currant fruit juice, Mel and wood sugar are selected
The food additives such as alcohol are made with certain health-care effect as complex, and mouthfeel is pleasant, the suitable young man for giving off a strong fragrance,
The beverage of the particularly alcoholic strength low of suitable for women for drinking.2nd, containing abundant anthocyanidin in elements of black currant fruit juice, free with removing
The effects such as base, oxidation resistance, enhancement skin-whitening, desalination color spot.3rd, the effects such as brandy has expansion cardiovascular and cerebrovascular, in right amount
Drink and there is to cardiovascular and cerebrovascular disease certain auxiliary effect.
Specific embodiment
The tasty and refreshing beverage of alcoholic elements of black currant, indigo fruit is by elements of black currant fruit juice 9000ml, xylitol 350g, Mel
150g, elements of black currant brandy former wine 250ml, indigo fruit brandy former wine 250ml, potassium sorbate 2g, citric acid 50g, allotment
Become 10L beverage.Every liter of elements of black currant beverage fruit juice containing elements of black currant (V/V) >=90%, alcoholic strength (V/V) >=5%, xylitol >=
35g, Mel >=15g, elements of black currant brandy former wine >=25ml, indigo fruit brandy former wine >=25ml, potassium sorbate≤
0.2g, citric acid >=5g.
Claims (4)
1. a kind of alcoholic elements of black currant drink formula and preparation method, it is characterised in that by volumes below or parts by weight
Raw material is made：Elements of black currant fruit juice 10000-8000 part, xylitol 500-200 part, Mel 200-100 part, elements of black currant are white
Blue ground former wine 300-200 part, indigo fruit brandy former wine 300-200 part, potassium sorbate 1-3 part, citric acid 70-30 part.
2. according to the alcoholic elements of black currant beverage described in claim 1, it is characterised in that 9000 parts of elements of black currant fruit juice, wood
350 parts of sugar alcohol, 150 parts of Mel, 250 parts of elements of black currant brandy former wine, 250 parts of indigo fruit brandy former wine, potassium sorbate 2
Part, 50 parts of citric acid.
3. according to the alcoholic elements of black currant beverage described in claim 1 or 2, it is characterised in that elements of black currant fruit juice
9000ml, xylitol 350g, Mel 150g, elements of black currant brandy former wine 250ml, indigo fruit brandy former wine 250ml, mountain
Potassium sorbate 2g, citric acid 50g, are deployed into 10L beverage.
4. according to the alcoholic elements of black currant beverage described in claim 3, it is characterised in that every liter of elements of black currant beverage is containing black
Currant fruit juice (V/V) >=90%, alcoholic strength (V/V) >=5%, xylitol >=35g, Mel >=15g, elements of black currant brandy
Former wine >=25ml, indigo fruit brandy former wine >=25ml, potassium sorbate≤0.2g, citric acid >=5g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610831767.8A CN106479846A (en) | 2016-09-02 | 2016-09-02 | A kind of alcoholic elements of black currant drink formula and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610831767.8A CN106479846A (en) | 2016-09-02 | 2016-09-02 | A kind of alcoholic elements of black currant drink formula and preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106479846A true CN106479846A (en) | 2017-03-08 |
Family
ID=58268673
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610831767.8A Pending CN106479846A (en) | 2016-09-02 | 2016-09-02 | A kind of alcoholic elements of black currant drink formula and preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106479846A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1044953A (en) * | 1990-03-26 | 1990-08-29 | 黑龙江省横道河子果酒厂 | Method for preparing black currant dry wine |
| CN1435477A (en) * | 2002-10-22 | 2003-08-13 | 大连轻工业学院 | Process for quick making fruit wine and beverage |
| CN101765656A (en) * | 2007-07-30 | 2010-06-30 | 三得利控股株式会社 | Fruit-juice-containing alcoholic beverage base, and beverage produced by diluting the base |
| CN105802814A (en) * | 2016-04-25 | 2016-07-27 | 陕西海升果业发展股份有限公司 | Method for blending apple wine by fermenting concentrated apple juice |
-
2016
- 2016-09-02 CN CN201610831767.8A patent/CN106479846A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1044953A (en) * | 1990-03-26 | 1990-08-29 | 黑龙江省横道河子果酒厂 | Method for preparing black currant dry wine |
| CN1435477A (en) * | 2002-10-22 | 2003-08-13 | 大连轻工业学院 | Process for quick making fruit wine and beverage |
| CN101765656A (en) * | 2007-07-30 | 2010-06-30 | 三得利控股株式会社 | Fruit-juice-containing alcoholic beverage base, and beverage produced by diluting the base |
| CN105802814A (en) * | 2016-04-25 | 2016-07-27 | 陕西海升果业发展股份有限公司 | Method for blending apple wine by fermenting concentrated apple juice |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170308 |