CN110004019A - A kind of presetting cocktail of green plum and preparation method thereof - Google Patents
A kind of presetting cocktail of green plum and preparation method thereof Download PDFInfo
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- CN110004019A CN110004019A CN201910315505.XA CN201910315505A CN110004019A CN 110004019 A CN110004019 A CN 110004019A CN 201910315505 A CN201910315505 A CN 201910315505A CN 110004019 A CN110004019 A CN 110004019A
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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
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
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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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Abstract
The invention belongs to field of food, disclose a kind of presetting cocktail of green plum, it is deployed by green plum impregnating liquor, Peppermint Water, lemon juice, water and sugar, every presetting cocktail of 330mL green plum contains: green plum impregnating liquor 56mL~82mL, lemon juice 3.3mL~9.9mL, sugared 10g~15g, Peppermint Water 33mL~40mL, surplus are water.The invention also discloses the presetting process for preparing cocktail of green plum, comprising: lemon juice is added in Peppermint Water, is uniformly mixed, then pour into green plum impregnating liquor, sugar is then added, most falls back, stirs evenly；Filtering, using pasteurization sterilize to get.By rationally controlling dosage, the bitter taste of green plum impregnating liquor itself is improved, while enriching the nutriment of the presetting cocktail of green plum.The transparent clarification of the presetting cocktail of green plum, it is bright in colour, improve visual effect；Mouthfeel is favourable, and alcoholic strength is low, is suitable as beverage and drinks, and can be used as food beverages popularization.
Description
Technical field
The invention belongs to field of food, it is related to a kind of presetting cocktail of green plum and preparation method thereof.
Background technique
Green plum, rosaceae are distributed mainly on south China, and also there are a large amount of cultivations in Japan, South Korea, Korea.Contain in green plum
Organic acid abundant, vitamin, amino acid, reasonable calcium-phosphorus ratio, but be unsuitable for eating raw since green plum acidity is excessively high, generally as
Processing type fruit.
In recent years, with the raising of people's health consciousness, the health value of drinks also becomes the important consideration of selection drinks
Factor.Green plum essence is green plum essence made of green plum stoste is concentrated repeatedly, is a kind of alkaline healthy, natural food.Research
Show that green plum essence has 16 large effects: bactericidal effect to human health；The basic food of strength；Improve gastrointestinal function；It eliminates
Fatigue releases stress；Improve calcareous absorptivity；Adjust blood pressure；Anti-allergic effects；Strengthen liver function；Cosmetic result；Change
Kind blood circulation；Promote cellular immune function；Pre- anti-cancer；Prevent calculus；Analgesic effect；Can quenching activity oxygen radical and
It is anti-oxidant.
Since domestic green liquor manufacturer is less, people are less for the understanding of green liquor, limited by above-mentioned factor, it is green
The market of plum wine does not fully open.China is the source area of green plum, and long history culture accumulation makes people for blueness
Plum product has natural friendliness, therefore market potential is huge.It starts late but develops comparatively fast, at present in Chinese cocktail market
In explosive growth.Cooking culture fusion both domestic and external, novel wine product of the compatriots for cocktail etc under Background of Globalization
There is more deep understanding, consumption wish is also increasingly enhanced.If a kind of presetting cocktail of green plum can be invented, it is not merely
Fruit wine field can also be sought to develop and break through in cocktail market.How to ensure flavor, the clarity of cocktail, solves system
Easily there is the problems such as foam in standby middle filtration difficulty, is problem to be solved during the exploitation presetting cocktail of green plum.
Summary of the invention
It is an object of the invention to for the bitter taste of green plum impregnating liquor (publication No.: 105062825 A of CN) script and dense
The vinosity of weight provides a kind of presetting cocktail of green plum using green plum impregnating liquor as base liquor.Inventor has found under study for action:
(1), choosing Common Fruits includes: apple, pears, orange, lemon, grape, carries out juice extraction: apple, pears, Portugal respectively
Grape are filtered after using juice extractor juicing respectively；First hand roller is dynamic on plate respectively for orange and lemon, then cuts half, is squeezed with iron spoon
Press water.Find during mixed preparing: fruity is indefinite after cider or pear juice are mixed with green liquor, orange juice or grape
Juice taste is partially bitter and easily causes muddiness, and lemon juice, which is added, can not only retain the fragrance of lemon and green plum itself, to product color
Pool will not impact.
The modulation ratio for further studying lemon juice and green plum impregnating liquor, finds: the content of lemon juice by many experiments
(pressing volume percentage) could occur more apparent citris aromas more than 1%.When content is more than 3%, not only affect
The mouthfeel of green liquor can also make to precipitate in wine.
(2), peppermint raw material selects: using mint extract, commercially available mint juice, fresh mint leaf and impregnating Peppermint Water progress
Allotment.Such as " bud green fresh and alive ", " shield emperor " commercially available brand mint juice is added to pigment to some extent, seriously affects product sheet
The color of body has also violated the principle for not adding artificial substance.And fresh mint leaf directly immersion amount it is few when expected effect is not achieved
Fruit not can avoid sedimentation problem then when measuring more, influence product appearance and quality.The Peppermint Water and peppermint that peppermint is impregnated after drying mention
Taking object can achieve the effect of cool taste, but peppermint, which is extracted, need to pass through distillation, and cost is excessively high, therefore selects to impregnate peppermint
Water is that raw material is prepared.
Contain menthol in peppermint, make the presetting cocktail set of green plum for refrigerant mouthfeel and have certain medical value, but contains
Amount excessively has bitter taste or even causes to have a sleepless night.Inventor through further research, it has been found that: in 500mL hot water impregnate 3.5g or more
Dried peppermint leaf can be only achieved the refrigerant mouthfeel in the sense of taste, and when dried peppermint leaf is more than 10g/500mL, the liquid of immersion will appear obviously
Color change and filtration difficulty.Based on the considerations of the above research contents and health aspect, Peppermint Water immersion amount is set to 5g/
500mL。
(3), it is to reflect the mouthfeel of green plum, but contain that green plum impregnating liquor (by volume percentage) content, which is more than 17%,
Amount will appear the alcohol smell of relatively stimulation more than 25%.
The purpose of the present invention is what is be achieved through the following technical solutions:
A kind of presetting cocktail of green plum, it is deployed by green plum impregnating liquor, Peppermint Water, lemon juice, water and sugar, often
The presetting cocktail of 330mL green plum contains: green plum impregnating liquor 56mL~82mL, lemon juice 3.3mL~9.9mL, sugared 10g~15g, thin
Lotus water 33mL~40mL, surplus are water.
Preferably, every presetting cocktail of 330mL green plum contains: green plum impregnating liquor 67mL, lemon juice 3.3mL~9.9mL, sugar
12g, Peppermint Water 34mL, surplus are water.
It is further preferred that every presetting cocktail of 330mL green plum contains: green plum impregnating liquor 67mL, lemon juice 5mL, sugar
12g, Peppermint Water 34mL, surplus are water.
The green plum impregnating liquor is included the following steps: according to made from 105062825 A of Chinese patent CN
(1), green plum is handled: selection Fruit but the green plum for not turning Huang, 20 DEG C of -22 DEG C of storage 20-24h, stalk are non-to rub
Rub cleaning with the hands, naturally dry guarantees that green plum is not damaged；
(2), green plum impregnates: being alternately added green plum and sugar into clean and sterile glass container, wherein the matter of green plum and sugar
Amount guarantees that green plum is sufficiently mixed with sugar than being 2-5:1；45 ° -55 ° of brewing spirit is added into plum sugar mixture, weight is blueness
1-1.2 times of plum；22 DEG C obtain green liquor magma in -24 DEG C of dippings 6-8 months；
(3), green liquor is aged: the green liquor magma that step (2) are obtained is after 10-25 μm of membrane filtration, and 22-25 DEG C
It is closed to seal up for safekeeping 6-7 months；
(4), green liquor dispenses: green liquor of the step (3) after ageing is passed through 40-44kHz, the ultrasound of 380-400W
Wave obtains green plum impregnating liquor after acting on 20-25min；Packing, sealing, 15-20 DEG C is kept in dark place.
Preferably, in step (3), green liquor magma is heat-treated 8- in 120 DEG C of -126 DEG C of progress high-temperature instantaneous after filtering
Closed seal up for safekeeping is carried out after 9s again.
Preferably, in step (4), after carrying out ultrasonic wave effect, then 5-10min is heat-treated at 75-80 DEG C, then divided
Dress.
The Peppermint Water is to impregnate resulting Peppermint Water by dry dried peppermint leaf；Specifically, the preparation of the Peppermint Water
Method are as follows: impregnated 10~15 minutes after dry dried peppermint leaf cleaning with 95 DEG C or more boiled water, filtering obtains Peppermint Water；Wherein, institute
The w/v of the dried peppermint leaf and boiled water stated is 3.5~10g:500mL, preferably 5g:500mL.
The lemon juice is as made from following methods: lemon hand roller is dynamic, cuts half, squeezes juice.
Deploying sugar used in the presetting cocktail of green plum is soft white sugar or rock sugar.
It is a further object to provide the presetting process for preparing cocktail of the green plum, comprising: by lemon juice
It is added in Peppermint Water, is uniformly mixed, then pour into green plum impregnating liquor, sugar is then added, most falls back, stirs evenly；It crosses and filters out
Raw material residue is removed, is sterilized using pasteurization to get the presetting cocktail of green plum.The present invention by adjusting ingredient order of adding,
Avoid lemon juice, Peppermint Water, green plum impregnating liquor is mixed together foam occurs, cause visual impact, inconvenient filling situation.
Beneficial effects of the present invention:
By rationally controlling dosage, the bitter taste of green plum impregnating liquor itself and dense vinosity are improved the present invention,
Enrich the nutriment of the presetting cocktail of green plum simultaneously: calcic and iron-content are more than several times of banana；Have contained in green plum
Machine acid mainly includes citric acid, malic acid, tannic acid, citric acid, bitter folic acid, succinic acid, tartaric acid etc., and above-mentioned organic acid can
The harmful substance of aging in blood vessel is driven, stomach is improved.The presetting cocktail of green plum have quench one's thirst of promoting the production of body fluid, stimulate appetite, eliminate it is tired
Labor and other effects.The presetting cocktail of green plum vitamin B rich in2, have the function of preventing canceration.
Transparent clear state is presented in the presetting cocktail wine body of green plum of the present invention, bright in colour, improves visual effect；Mouthfeel
Favourable, alcoholic strength is low, is suitable as beverage and drinks, and can be used as food beverages popularization.
Specific embodiment
Technical solution of the present invention is described further combined with specific embodiments below.
Green plum impregnating liquor used in the examples is made according to 105062825 A embodiment of Chinese patent CN, 2 method:
(1), it selects Fruit but does not turn yellow to use tooth without puckery green plum (Suzhou Western Hills fruit plum) 1kg, 22 DEG C of storage 20h
Careful stalk (fruit can't be staved) is signed, cleans up and (cannot rub), naturally dry guarantees that green plum is not damaged；
(2), naturally dry after glass container disinfection and sterilization；Green plum and ice are alternately added into clean and sterile glass container
Sugar, wherein sugared quality is 200g, and not timing carefully shakes lower glass container during the addition process, guarantees that green plum and sugar are abundant
Mixing；55 ° of brewing spirit (WuLiangye Group Co., Ltd) is added into plum sugar mixture, weight is 1 times of green plum；24℃
Impregnate 6 months acquisition green liquor magma；
(3), green liquor is aged: for the green liquor magma that step (2) are obtained after 10 μm of membrane filtrations, 22-25 DEG C close
It closes and seals up for safekeeping 6-7 months；
(4), green liquor dispenses: green liquor of the step (3) after ageing being passed through 40kHz, the ultrasonic wave of 400W acts on
Green plum impregnating liquor is obtained after 20min after 75 DEG C of heat treatment 5min；Packing, sealing, 15-20 DEG C is kept in dark place.
Embodiment 1
A kind of presetting cocktail of green plum, is deployed by green plum impregnating liquor, Peppermint Water, lemon juice, water and soft white sugar,
In, every presetting cocktail of 330mL green plum contains: green plum impregnating liquor 67mL, lemon juice 5mL, soft white sugar 12g, Peppermint Water 34mL, remaining
Amount is water.
The presetting cocktail of the present embodiment green plum is made by following methods:
(1), it prepares Peppermint Water: weighing the dried peppermint leaf that 10g is completely dried, be immersed in (95 DEG C of 500mL boiled water after boiled water cleaning
More than) in 15min, pull dried peppermint leaf out, filter remaining peppermint residue and obtain Peppermint Water, dry in the air spare after cool；
(2), prepare lemon juice: lemon is placed on hand roller on chopping board and moves, and cuts half, squeezes juice with the iron spoon back side；
(3), lemon juice is uniformly mixed with Peppermint Water, is subsequently poured into green plum impregnating liquor, added soft white sugar, finally pour into
Water stirs evenly.
(4), it is removed with filter screen filtration to raw material residue, until liquid is clarified, no precipitating.
(5), Pasteur's exterminating bacterium is carried out to get finished product to the presetting cocktail of green plum that step (4) obtains.
Embodiment 2
A kind of presetting cocktail of green plum, is deployed by green plum impregnating liquor, Peppermint Water, lemon juice, water and soft white sugar,
In, every presetting cocktail of 330mL green plum contains: green plum impregnating liquor 67mL, lemon juice 5mL, soft white sugar 12g, Peppermint Water 34mL, remaining
Amount is water.
The presetting cocktail of the present embodiment green plum is made by following methods:
(1) prepare Peppermint Water: weighing the dried peppermint leaf that 5g is completely dried, be immersed in after boiled water cleaning 500mL boiled water (95 DEG C with
On) in 15min, pull dried peppermint leaf out, filter remaining peppermint residue and obtain Peppermint Water, dry in the air spare after cool；
(2), prepare lemon juice: lemon is placed on hand roller on chopping board and moves, and cuts half, squeezes juice with the iron spoon back side；
(3), lemon juice is uniformly mixed with Peppermint Water, is subsequently poured into green plum impregnating liquor, added soft white sugar, finally pour into
Water stirs evenly.
(4), it is removed with filter screen filtration to raw material residue, until liquid is clarified, no precipitating.
(5), Pasteur's exterminating bacterium is carried out to get finished product to the presetting cocktail of green plum that step (4) obtains.
Each nutritional ingredient is as follows in the presetting cocktail of green plum provided by the present embodiment:
Table 1: the presetting cocktail nutritional ingredient of green plum
Embodiment 3
A kind of presetting cocktail of green plum, is deployed by green plum impregnating liquor, Peppermint Water, lemon juice, water and soft white sugar,
In, every presetting cocktail of 330mL green plum contains: green plum impregnating liquor 67mL, lemon juice 10mL, soft white sugar 12g, Peppermint Water 34mL,
Surplus is water.
The presetting cocktail of the present embodiment green plum is made by following methods:
(1) prepare Peppermint Water: weighing the dried peppermint leaf that 5g is completely dried, be immersed in after boiled water cleaning 500mL boiled water (95 DEG C with
On) in 15min, pull dried peppermint leaf out, filter remaining peppermint residue and obtain Peppermint Water, dry in the air spare after cool；
(2), prepare lemon juice: lemon is placed on hand roller on chopping board and moves, and cuts half, squeezes juice with the iron spoon back side；
(3), lemon juice is uniformly mixed with Peppermint Water, is subsequently poured into green plum impregnating liquor, added soft white sugar, finally pour into
Water stirs evenly.
(4), it is removed with filter screen filtration to raw material residue, until liquid is clarified, no precipitating.
(5), Pasteur's exterminating bacterium is carried out to get finished product to the presetting cocktail of green plum that step (4) obtains.
10 liquor assessment professionals are selected, embodiment 1,2,3 is modulated according to presetting cocktail sensory evaluation index (table 2)
The overall quality of the presetting cocktail of green plum is evaluated, and full marks are 10 points.
Table 2: presetting cocktail sensory evaluation index
Sensory evaluation is as shown in table 3, it can be seen that the cocktail highest scoring that embodiment 2 is modulated, evaluation is best, approves
It spends.
Table 3: the sensory score result of the presetting cocktail of green plum
| Embodiment | Sensory evaluation scores | Sensory evaluation |
| Embodiment 1 | 8 | Appearance clarification, cool taste, style are typical |
| Embodiment 2 | 9 | Appearance clarification, mellow in taste, fragrance are coordinated, typical |
| Embodiment 3 | 7 | There is a small amount of muddiness, mouthfeel is slightly sour, and citris aromas is slightly heavy |
Claims (9)
1. a kind of presetting cocktail of green plum, it is characterised in that it is by green plum impregnating liquor, Peppermint Water, lemon juice, water and sugar allotment
It forms, every presetting cocktail of 330mL green plum contains: green plum impregnating liquor 56mL~82mL, lemon juice 3.3mL~9.9mL, sugared 10g
~15g, Peppermint Water 33mL~40mL, surplus are water.
2. the presetting cocktail of green plum according to claim 1, it is characterised in that every presetting cocktail of 330mL green plum contains:
Green plum impregnating liquor 67mL, lemon juice 3.3mL~9.9mL, sugared 12g, Peppermint Water 34mL, surplus is water.
3. the presetting cocktail of green plum according to claim 2, it is characterised in that every presetting cocktail of 330mL green plum contains:
Green plum impregnating liquor 67mL, lemon juice 5mL, sugared 12g, Peppermint Water 34mL, surplus is water.
4. the presetting cocktail of green plum according to claim 1,2 or 3, it is characterised in that the green plum impregnating liquor be by with
Made from the method for lower section, include the following steps:
(1), green plum is handled: selection Fruit but the green plum for not turning Huang, 20 DEG C of -22 DEG C of storage 20-24h, stalk, and non-rubbing is clear
It washes, naturally dry, guarantees that green plum is not damaged；
(2), green plum impregnates: being alternately added green plum and sugar into clean and sterile glass container, wherein the mass ratio of green plum and sugar
For 2-5:1, guarantee that green plum is sufficiently mixed with sugar；45 ° -55 ° of brewing spirit is added into plum sugar mixture, weight is green plum
1-1.2 again；22 DEG C obtain green liquor magma in -24 DEG C of dippings 6-8 months；
(3), green liquor is aged: for the green liquor magma that step (2) are obtained after 10-25 μm of membrane filtration, 22-25 DEG C closed
It seals up for safekeeping 6-7 months；
(4), green liquor dispenses: green liquor of the step (3) after ageing being passed through 40-44kHz, the ultrasonic wave of 380-400W is made
With acquisition green plum impregnating liquor after 20-25min；Packing, sealing, 15-20 DEG C is kept in dark place.
5. the presetting cocktail of green plum according to claim 1,2 or 3, it is characterised in that the Peppermint Water is thin by drying
Lotus leaf impregnates resulting Peppermint Water.
6. the presetting cocktail of green plum according to claim 5, it is characterised in that the Peppermint Water the preparation method comprises the following steps: dry
It is impregnated 10~15 minutes after dry dried peppermint leaf cleaning with boiled water, filtering obtains Peppermint Water；Wherein, the dried peppermint leaf and boiled water
W/v be 3.5~10g:500mL.
7. the presetting cocktail of green plum according to claim 6, it is characterised in that the weight of the dried peppermint leaf and boiled water
Volume ratio is 5g:500mL.
8. the presetting cocktail of green plum according to claim 1,2 or 3, it is characterised in that the sugar is soft white sugar or ice
Sugar.
9. the presetting process for preparing cocktail of green plum described in claim 1, characterized by comprising: peppermint is added in lemon juice
It in water, is uniformly mixed, then pour into green plum impregnating liquor, sugar is then added, most falls back, stirs evenly；Filtering, pasteurization
Sterilizing is to get the presetting cocktail of green plum.
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