CN1284554A - Nutritions wine and its making process - Google Patents
Nutritions wine and its making process Download PDFInfo
- Publication number
- CN1284554A CN1284554A CN 00122905 CN00122905A CN1284554A CN 1284554 A CN1284554 A CN 1284554A CN 00122905 CN00122905 CN 00122905 CN 00122905 A CN00122905 A CN 00122905A CN 1284554 A CN1284554 A CN 1284554A
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- China
- Prior art keywords
- liquor
- cream
- coffee
- wine
- white sugar
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Alcoholic Beverages (AREA)
- Confectionery (AREA)
Abstract
The nutritious liquor consists of sugar 16-20 wt%, cacoa butter 5-10 wt%, cream 20-30 wt%, white spirit with 60-65 % alcohol content 20-30 wt%, coffee 1-5 wt%, water (the balance). The components in the nutritious liquor coorporate each other to make the liquor with excellent effects of refreshing, mourishing, strengthening body's immunity, relaxing muscles and joints, promoting blood circulation, and relieving fatigue.
Description
What the present invention relates to is a kind of wine.
Liquor is the bigger alcoholic drinks of a kind of consumption in China.Because ethanol content wherein is higher, long-term drinking can be to people's the healthy disadvantageous effect of bringing.And the nutrition of liquor is lower, and drinking white spirit can not provide enough energy for human body yet.
The object of the present invention is to provide a kind of being of high nutritive value, the nutriment wine that mouthfeel is good.
The object of the present invention is achieved like this: its product is made up of the water of (weight ratio) white sugar 16-20%, theobroma oil 5-10%, cream 20-30%, 60-65 degree liquor 20-30%, coffee 1-5% and surplus.
Product of the present invention is made by following method: a. is by (weight ratio) white sugar 16-20%, theobroma oil 5-10%, cream 20-30%, 60-65 degree liquor 20-30%, the ratio of the water of coffee 1-5% and surplus is got raw material ready, b. with cream and a part of white sugar, water mixes, heat to 65-75 ℃, add fully to dissolve in the clarifixator and mix, in the sterilising treatment of heating and carrying out 5 minutes to 95-105 ℃, be cooled to 18-20 ℃, add a part of liquor, be made into cream liquor, c. with theobroma oil, coffee, with another part white sugar, water mixes stirring, and heat to 95-105 ℃ of sterilization postcooling and add another part liquor to 18-20 ℃, be made into Chocolate Coffee wine, d. is with cream liquor, Chocolate Coffee wine is respectively charged in the double-cavity bottle or mixes the back bottling.
The present invention has the composition that special nutrition is worth with cream, theobroma oil, coffee, white sugar etc., match with liquor, its product can reduce the absorption rate of alcohol in human body, promote absorption in vivo such as coffee, and the adding of effective ingredient, make liquor diluted, the number of degrees of alcohol reduce, and also can alleviate the detrimentally affect to human body.Composition of the present invention cooperatively interacts and can receive refreshing and brain nourishing, increases health nutrition; Strengthen the health immunologic function; Relax the muscles and stimulate the blood circulation; Alleviate good results such as physical fatigue.Method of the present invention can guarantee the abundant dissolving of various effective ingredients in liquor, and can prolonged preservation.And its method is very simple, realizes easily.
For example the present invention is done more detailed description below: a. is by (weight ratio) white sugar 16-20%, theobroma oil 5-10%, cream 20-30%, 60-65 degree liquor 20-30%, the ratio of the water of coffee 1-5% and surplus is got raw material ready, b. with cream and a part of white sugar, water mixes, heat to 65-75 ℃, add fully to dissolve in the clarifixator and mix, in the sterilising treatment of heating and carrying out 5 minutes to 95-105 ℃, be cooled to 18-20 ℃, add a part of liquor, be made into cream liquor, c. with theobroma oil, coffee, with another part white sugar, water mixes stirring, and heat to 95-105 ℃ of sterilization postcooling and add another part liquor to 18-20 ℃, be made into Chocolate Coffee wine, d. is with cream liquor, Chocolate Coffee wine adorn respectively with double-cavity bottle in.Again cream liquor is mixed with Chocolate Coffee wine when drinking.In packing bottle, can present two kinds of liquid of black and white like this, obtain good visual impression.
Used white sugar, liquor, water of b step and c step respectively is half of total amount in the last example.The optimum temps of the sterilization of heating wherein is 100 ℃.
Claims (3)
1, a kind of nutriment wine is characterized in that: it is made up of the water of (weight ratio) white sugar 16-20%, theobroma oil 5-10%, cream 20-30%, 60-65 degree liquor 20-30%, coffee 1-5% and surplus.
2, a kind of making method of nutriment wine as claimed in claim 1, it is characterized in that: a. is by (weight ratio) white sugar 16-20%, theobroma oil 5-10%, cream 20-30%, 60-65 degree liquor 20-30%, the ratio of the water of coffee 1-5% and surplus is got raw material ready, b. with cream and a part of white sugar, water mixes, heat to 65-75 ℃, add fully to dissolve in the clarifixator and mix, the sterilising treatment of heating again and carrying out 5 minutes to 95-105 ℃, be cooled to 18-20 ℃, add a part of liquor, be made into cream liquor, c. with theobroma oil, coffee, with another part white sugar, water mixes stirring, and heat to 95-105 ℃ of sterilization postcooling and add another part liquor to 18-20 ℃, be made into Chocolate Coffee wine, d. is with cream liquor, Chocolate Coffee wine is respectively charged in the double-cavity bottle or mixes the back bottling.
3, the making method of nutriment wine according to claim 2 is characterized in that: used white sugar, liquor, water of b step and c step respectively is half of total amount.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 00122905 CN1284554A (en) | 2000-08-18 | 2000-08-18 | Nutritions wine and its making process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 00122905 CN1284554A (en) | 2000-08-18 | 2000-08-18 | Nutritions wine and its making process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1284554A true CN1284554A (en) | 2001-02-21 |
Family
ID=4589397
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 00122905 Pending CN1284554A (en) | 2000-08-18 | 2000-08-18 | Nutritions wine and its making process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1284554A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1328368C (en) * | 2005-12-19 | 2007-07-25 | 乌云达来 | Method for preparing cream fragrant wine and cream fragrant made thereby |
| CN100370012C (en) * | 2006-01-20 | 2008-02-20 | 许和生 | Method for preparing coffee beer |
| CN102876551A (en) * | 2012-10-22 | 2013-01-16 | 中国热带农业科学院香料饮料研究所 | Chocolate-flavored liquor beverage and production method thereof |
-
2000
- 2000-08-18 CN CN 00122905 patent/CN1284554A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1328368C (en) * | 2005-12-19 | 2007-07-25 | 乌云达来 | Method for preparing cream fragrant wine and cream fragrant made thereby |
| CN100370012C (en) * | 2006-01-20 | 2008-02-20 | 许和生 | Method for preparing coffee beer |
| CN102876551A (en) * | 2012-10-22 | 2013-01-16 | 中国热带农业科学院香料饮料研究所 | Chocolate-flavored liquor beverage and production method thereof |
| CN102876551B (en) * | 2012-10-22 | 2014-06-04 | 中国热带农业科学院香料饮料研究所 | Chocolate-flavored liquor beverage and production method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| AD01 | Patent right deemed abandoned | ||
| C20 | Patent right or utility model deemed to be abandoned or is abandoned |