CN1502683A - Strong plant aroma type white spirit and preparation method thereof - Google Patents

Strong plant aroma type white spirit and preparation method thereof Download PDF

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Publication number
CN1502683A
CN1502683A CNA021341354A CN02134135A CN1502683A CN 1502683 A CN1502683 A CN 1502683A CN A021341354 A CNA021341354 A CN A021341354A CN 02134135 A CN02134135 A CN 02134135A CN 1502683 A CN1502683 A CN 1502683A
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plant
aromatic chinese
chinese spirit
wine
flavour
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CN100379848C (en
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琼 刘
刘琼
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Swellfun Co., Lltd.
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SICHUAN QUANXING CO Ltd
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Abstract

The present invention discloses a strong aromatic Chinese white liquor with plant fragrance. It contains (by wt%) 40%-99.5% of strong aromatic Chinese white liquor and 0.5%-60% of flavouring liquor, and its taste is palatefull. Said invention also provides its preparation method.

Description

A kind of aromatic Chinese spirit and preparation method thereof with plant flavour
Technical field:
The present invention relates to a kind of aromatic Chinese spirit and preparation method thereof, particularly a kind of aromatic Chinese spirit and preparation method thereof with plant flavour.
Technical background:
Along with expanding economy, people more and more advocate the mode of life of healthy nature, and aromatic Chinese spirit is the traditional alcoholic beverage of China people, but owing to excessively drink ardent spirits the person are had infringement, and in recent years, liquor consumption tends to the consumption of low alcohol white spirit gradually.Because in the aromatic Chinese spirit below 36% (V/V), the solubleness of the property material ethyl hexanoate of aromatic Chinese spirit, ethyl acetate, ethyl lactate, ethyl butyrate reduces, and causes low aromatic Chinese spirit wine body imperfect, aftertaste is short light, and water taste is heavy.In the existing technology, generally adopt under the low temperature and charge into CO 2Method improve mouthfeel (CN99114315), this also is the common irritating method of increase beverage mouthfeel, but it is heavy fundamentally thoroughly to change low aromatic Chinese spirit water taste, the short light defective of aftertaste.
Summary of the invention:
At above-mentioned defective, the invention provides a kind of aromatic Chinese spirit and preparation method thereof with plant flavour, in aromatic Chinese spirit, add flavouring wine, technology is easy, with low cost, the aromatic Chinese spirit of the 1-36% that makes like this (V/V), the characteristics that both kept rich fragrance wine, has quiet and tastefully laid out natural phant fragrance again, and the wine body is perfect, aftertaste is long, increased natural phant, plant flowers, the nutritive substance that fruit is contained, it is heavy fundamentally to have overcome low aromatic Chinese spirit water taste, the short light defective of aftertaste is fit to comprise all kinds of consumer groups' of traditional liquor consumer groups the demand of drinking more, this type of wine is to satisfy the human consumer to pursue unique flavor, the product innovation of the green health of mouthfeel fineness has good market outlook.
Technical scheme of the present invention is: a kind of aromatic Chinese spirit with plant flavour, contain aromatic Chinese spirit (weight ratio) 40%--99.5%, flavouring wine 0.5%--60%.Its preparation method comprises:
A, be specified to the set(ting)value of the wine degree of sampling wine earlier;
B, preparation flavouring wine, the set(ting)value that to make its wine degree be step a;
C, with the wine degree be the aromatic Chinese spirit of set(ting)value of step a and flavouring wine by the mixed of 40%--99.5%: 0.5%--60%, stir, filter, up to as clear as crystal;
Embodiment:
The invention provides a kind of aromatic Chinese spirit, contain aromatic Chinese spirit (weight ratio) 40%--99.5%, flavouring wine 0.5%--60% with plant flavour.Preferably by aromatic Chinese spirit (weight ratio) 40%--99.5%, flavouring wine 0.5%--60% forms.In the above-mentioned aromatic Chinese spirit with plant flavour, flavouring wine is by aromatic Chinese spirit and plant, fruit or plant flower are through soaking, degree of falling forms, wherein, aromatic Chinese spirit is that the wine degree is the above high wine of 50% (V/V), plant or fruit or plant flower and aromatic Chinese spirit (weight ratio) in proportion are 1: 1-10 mixes, soaked 5-90 days, filter, obtain supernatant liquor, degree of falling adds 0.5/ ten thousand-3% remove impurity with active carbon absorption 3-10 days to set(ting)value, standby, the set(ting)value of flavouring wine wine degree is 1-36% (V/V), and supernatant liquor also can be removed pigment and impurity by distillation, obtains colourless transparent liquid.Described plant, fruit or plant flower are any one in hami melon, strawberry, green plum, red bayberry, honey peach, Herba Passiflorae Caeruleae, mulberries, Rosa roxburghii, apple, sea-buckthorn, Buddha's hand, orange, Kiwifruit, pineapple, lichee, Grosvenor Momordica, wrinkled giant hyssop, Herba Houttuyniae, Radix Angelicae Sinensis, peppermint, lemon, genseng, ginger, garlic, onion, hawthorn, almond, wild jujube, celery, sweet osmanthus, the Flower of Arabian Jasmine.Preferred plant, fruit or plant flower are any one of sweet osmanthus, green plum, sea-buckthorn, Buddha's hand, orange, pineapple, wrinkled giant hyssop, peppermint, lemon.Described aromatic Chinese spirit with plant flavour, wine degree are 1-36% (V/V).Its preparation method comprises:
A, be specified to the set(ting)value of the wine degree of sampling wine;
B, preparation flavouring wine, the set(ting)value that to make its wine degree be step a;
C, with the wine degree be the aromatic Chinese spirit of set(ting)value of step a and flavouring wine by the mixed of 40%--99.5%: 0.5%--60%, stir, diatomite filtration is up to as clear as crystal;
D, composite micro-filtration membrane filtration are up to the standards, and store sterilization 7--45 days;
E, sterile filling can charge into CO simultaneously 2
Wherein, flavouring wine is to be prepared from by following method: with plant, fruit or plant flower and aromatic Chinese spirit in proportion (weight ratio) be 1: 1-10 mixes, soaked 5-90 days, filter, obtain supernatant liquor, degree of falling adds 0.5/ ten thousand-3% remove impurity with active carbon absorption 3-10 days to the set(ting)value of step a; Wherein aromatic Chinese spirit is that the wine degree is the above high spirit of 50% (V/V), and supernatant liquor can be removed pigment by distillation, obtains colourless transparent liquid.
Said plant, fruit or plant flower are any one in hami melon, strawberry, green plum, red bayberry, honey peach, Herba Passiflorae Caeruleae, mulberries, Rosa roxburghii, apple, sea-buckthorn, Buddha's hand, orange, Kiwifruit, pineapple, lichee, Grosvenor Momordica, wrinkled giant hyssop, Herba Houttuyniae, Radix Angelicae Sinensis, peppermint, lemon, genseng, ginger, garlic, onion, hawthorn, almond, wild jujube, celery, Flower of Arabian Jasmine, the sweet osmanthus.Preferred plant, fruit or plant flower are any one of sweet osmanthus, green plum, sea-buckthorn, Buddha's hand, orange, pineapple, wrinkled giant hyssop, peppermint, lemon.In preparation method's step a, said set(ting)value is the arbitrary value among the 1-36% (V/V).
The invention will be further described below by embodiment:
Embodiment one
Get 1000.0 kilograms of 69.5% (V/V) aromatic Chinese spirits, add 656.3 kilograms in lemon, soaked 7 days, filter, obtain 982.0 kilograms of supernatant liquors.Get 610.0 kilograms of 68% (V/V) aromatic Chinese spirit original wines, 394.0 kilograms of supernatant liquors, add earlier slurry degree of falling respectively behind 12% (V/V), obtain 3813.8 kilograms of aromatic Chinese spirits, 2502.2 kilograms of flavouring wine, added 13.5 kilograms and the absorption of 14.5 kilograms of remove impurity with active carbon respectively 7 days, diatomite filtration also can adopt ordinary method to handle, up to as clear as crystal as required simultaneously, again both are mixed blending and tasting; The composite micro-filtration membrane filtration is up to the standards, and stores sterilization 15 days; Sterile filling also can charge into CO simultaneously 2If desired, also can add an amount of plant edible food lemon flavour.The aromatic Chinese spirit with plant flavour that obtains had both had the feature of aromatic Chinese spirit, had the lemon fragrance of comfortable harmony again.Its chromatographic data proves that chromatogram skeleton composition that this product has an aromatic Chinese spirit especially satisfies four big property materials of ethyl hexanoate>ethyl acetate 〉=ethyl lactate, ethyl butyrate or ethyl hexanoate>ethyl lactate 〉=ethyl acetate, ethyl butyrate relation, and the while has good sensory effects again.
Chromatographic data: (unit: mg/100ml)
Acetaldehyde Ethyl acetate Acetal Ethyl butyrate Valeric acid ethylester Ethyl lactate Ethyl hexanoate
11.2 ?23.8 ?10.4 ?4.0 ?20.5 ?42.9
The subjective appreciation result:
Little yellow, as clear as crystal, store aromatic and comfortable, pure and mild, sweet clean with the compound fragrance of lemon, smell coordination, aftertaste is still long.
Embodiment two
Get 1000.0 kilograms of 74.3% (V/V) aromatic Chinese spirit original wines, add 500.0 kilograms of peppermints, soaked 5 days, filter, obtain 980.0 kilograms of supernatant liquors.Get 600.0 kilograms of 68% (V/V) aromatic Chinese spirit original wines, 400.0 kilograms of supernatant liquors add slurry degree of falling respectively behind 18% (V/V), obtain 2483.7 kilograms of aromatic Chinese spirits, 1842.0 kilograms of flavouring wine added 7.5 kilograms and the absorption of 9.2 kilograms of remove impurity with active carbon respectively 4 days, both were mixed again; Diatomite filtration is up to as clear as crystal; The composite micro-filtration membrane filtration is up to the standards, and stores sterilization 15 days; Sterile filling also can charge into CO simultaneously 2If desired, also can add an amount of edible natural plant peppermint essence.The aromatic Chinese spirit with plant flavour that obtains had both had the feature of aromatic Chinese spirit, had the peppermint fragrance of comfortable harmony again.Its chromatographic data proves that chromatogram skeleton composition that this product has an aromatic Chinese spirit especially satisfies four big property materials of ethyl hexanoate>ethyl acetate 〉=ethyl lactate, ethyl butyrate or ethyl hexanoate>ethyl lactate 〉=ethyl acetate, ethyl butyrate relation, and the while has the sensory effects of comfortable coordination again.
Chromatographic data: (unit: mg/100ml)
Acetaldehyde Ethyl acetate Acetal Ethyl butyrate Valeric acid ethylester Ethyl lactate Ethyl hexanoate
16.5 ?40.0 ?18.4 ?7.1 ?26.5 ?74.5
The subjective appreciation result:
Little yellow, as clear as crystal, the compound fragrance of cellar for storing things fragrant companion peppermint is stronger, sweet pure and mild, and refrigerant tasty and refreshing, aftertaste is long.
Embodiment three
Get 1000.0 kilograms of 69.5% (V/V) aromatic Chinese spirit original wines, add 500.0 kilograms in green plum, soaked 90 days, filter, obtain 980.0 kilograms of supernatant liquors, get 550.0 kilograms of 68% (V/V) aromatic Chinese spirit original wines, 450.0 kilograms of supernatant liquors add earlier slurry degree of falling respectively behind 22% (V/V), obtain 1855.0 kilograms of aromatic Chinese spirits, 1557.5 kilograms of flavouring wine added 7.5 kilograms and the absorption of 9.5 kilograms of remove impurity with active carbon respectively 10 days, both were mixed again; Diatomite filtration is up to clarification; The composite micro-filtration membrane filtration is up to the standards, and stores sterilization 30 days; Sterile filling also can charge into CO simultaneously 2The aromatic Chinese spirit with plant flavour that obtains had both had the feature of aromatic Chinese spirit, had comfortable plum fruit fragrance again.Its chromatographic data proves that chromatogram skeleton composition that this product has an aromatic Chinese spirit especially satisfies four big property materials of ethyl hexanoate>ethyl acetate 〉=ethyl lactate, ethyl butyrate or ethyl hexanoate>ethyl lactate 〉=ethyl acetate, ethyl butyrate relation, and the while has good sensory effects again.
Chromatographic data: (unit: mg/100ml)
Acetaldehyde Ethyl acetate Acetal Ethyl butyrate Valeric acid ethylester Ethyl lactate Ethyl hexanoate
19.3 ?42.0 ?1.8 ?20.6 ?7.0 ?33.4 ?83.8
The subjective appreciation result:
Little yellow, as clear as crystal, the natural aromatic of storing aromatic strongly fragrant companion's green plum is comfortable, and is sweet pure and mild, and plentiful mellow, aftertaste is longer.
Embodiment four
Get 1000.0 kilograms of 69.5% (V/V) aromatic Chinese spirit original wines, add 630.0 kilograms of Buddha's hands, soaked 45 days, filter, obtain 980.0 kilograms of supernatant liquors.Get 747.5 kilograms of 68% (V/V) aromatic Chinese spirit original wines, 252.5 kilograms of supernatant liquors add slurry degree of falling respectively behind 29% (V/V), obtain 1896.1 kilograms of aromatic Chinese spirits, 657.3 kilograms of flavouring wine added 5.5 kilograms and the absorption of 3.3 kilograms of remove impurity with active carbon respectively 10 days, both were mixed again; Diatomite filtration is up to as clear as crystal; The composite micro-filtration membrane filtration is up to the standards, and stores 30 days, and sterilization also can add proper amount of edible natural phant Buddha's hand essence as required, and sterile filling also can charge into CO simultaneously 2The aromatic Chinese spirit with plant flavour that obtains had both had the feature of aromatic Chinese spirit, had comfortable Buddha's hand fragrance again.Its chromatographic data proves that chromatogram skeleton composition that this product has an aromatic Chinese spirit especially satisfies four big property materials of ethyl hexanoate>ethyl acetate 〉=ethyl lactate, ethyl butyrate or ethyl hexanoate>ethyl lactate 〉=ethyl acetate, ethyl butyrate relation, and the while has good sensory effects again.
Chromatographic data: (unit: mg/100ml)
Acetaldehyde Ethyl acetate Acetal Ethyl butyrate Valeric acid ethylester Ethyl lactate Ethyl hexanoate
24.0 ?62.0 ?4.2 ?30.3 ?13.4 ?39.6 ?161.1
The subjective appreciation result:
Little yellow, as clear as crystal, to store aromatic strongly fragrantly, the natural aromatic of companion Buddha's hand is happy smooth, sweet, soft, mellow, fragrance harmony, long times of aftertaste.
Embodiment five
Get 1000.0 kilograms of 69.5% (V/V) aromatic Chinese spirit original wines, add 680.7 kilograms of oranges, soaked 25 days, filter, obtain 985.3 kilograms of supernatant liquors.Get 685.0 kilograms of 68% (V/V) aromatic Chinese spirit original wines, 315.0 kilograms of supernatant liquors add slurry degree of falling respectively behind 25% (V/V), obtain 2025.8 kilograms of aromatic Chinese spirits, 956.0 kilograms of flavouring wine added 9.0 kilograms and the absorption of 5.5 kilograms of remove impurity with active carbon respectively 7 days, both were mixed again; Diatomite filtration is up to clarification; The composite micro-filtration membrane filtration is up to the standards, and stores sterilization 30 days; Sterile filling also can charge into CO simultaneously 2If desired, also can add an amount of edible natural plant orange essence.The aromatic Chinese spirit with plant flavour that obtains had both had the feature of aromatic Chinese spirit, had comfortable orange fragrance again.Its chromatographic data proves that chromatogram skeleton composition that this product has an aromatic Chinese spirit especially satisfies four big property materials of ethyl hexanoate>ethyl acetate 〉=ethyl lactate, ethyl butyrate or ethyl hexanoate>ethyl lactate 〉=ethyl acetate, ethyl butyrate relation, and the while has good sensory effects again.
Chromatographic data: (unit: mg/100ml)
Acetaldehyde Ethyl acetate Acetal Ethyl butyrate Valeric acid ethylester Ethyl lactate Ethyl hexanoate
22.3 ?57.6 ?2.4 ?26.8 ?10.6 ?35.6 110.3
The subjective appreciation result:
Little yellow, as clear as crystal, to store aromatic strongly fragrantly, orange fragrance is comfortable, and is still mellow plentiful, sweet clean refreshing, smell coordination, long times of aftertaste.
Embodiment six
Get 1000.0 kilograms of 69.5% (V/V) aromatic Chinese spirit original wines, add 530.0 kilograms of sea-buckthorns, soaked 15 days, filter, obtain 980.0 kilograms of supernatant liquors.Get 995.0 kilograms of 68% (V/V) aromatic Chinese spirit original wines, 5.0 kilograms of supernatant liquors add slurry degree of falling respectively behind 34% (V/V), obtain 1143.7 kilograms of aromatic Chinese spirits, 6.0 kilograms of flavouring wine added 4.2 kilograms and the absorption of 0.04 kilogram of remove impurity with active carbon respectively 7 days, both were mixed again; Diatomite filtration is up to as clear as crystal; The composite micro-filtration membrane filtration is up to the standards, and stores sterilization 45 days; Sterile filling also can charge into CO simultaneously 2The aromatic Chinese spirit with plant flavour that obtains had both had the feature of aromatic Chinese spirit, had comfortable sea-buckthorn fragrance again.Its chromatographic data proves that chromatogram skeleton composition that this product has an aromatic Chinese spirit especially satisfies four big property materials of ethyl hexanoate>ethyl acetate 〉=ethyl lactate, ethyl butyrate or ethyl hexanoate>ethyl lactate 〉=ethyl acetate, ethyl butyrate relation, and the while has good sensory effects again.
Chromatographic data: (unit: mg/100ml)
Acetaldehyde Ethyl acetate Acetal Ethyl butyrate Valeric acid ethylester Ethyl lactate Ethyl hexanoate
27.6 ?63.7 ?7.3 ?37.3 ?14.9 ?49.8 ?244.5
The subjective appreciation result:
Little yellow, as clear as crystal, to store aromatic strongly fragrantly, sea-buckthorn composite natral fragrance is happy smooth, sweet pure and mild, plentiful mellow, the fragrance harmony, long times of aftertaste is refreshing only.
Embodiment seven
Get 1000.0 kilograms of 69.5% (V/V) aromatic Chinese spirit original wines, add 690.7 kilograms of wrinkled giant hyssops, soaked 7 days, filter, obtain 978.5 kilograms of supernatant liquors, after the distillation, remove pigment and impurity, supernatant is water white transparency.Get 400.0 kilograms of 68% (V/V) aromatic Chinese spirit original wines, 600.0 kilograms of supernatant liquors, add slurry degree of falling respectively behind 4% (V/V), obtain 7181.0 kilograms of aromatic Chinese spirits, 11069.8 kilograms of flavouring wine, add 43.0 kilograms and the absorption of 55.3 kilograms of remove impurity with active carbon respectively 5 days, and again both were mixed, can add an amount of natural phant wrinkled giant hyssop spices as required; Diatomite filtration is up to clarification; The composite micro-filtration membrane filtration is up to the standards, and stores sterilization 7 days; Sterile filling also can charge into CO simultaneously 2The aromatic Chinese spirit with plant flavour that obtains had both had the feature of aromatic Chinese spirit, had comfortable wrinkled giant hyssop fragrance again.Its chromatographic data proves that chromatogram skeleton composition that this product has an aromatic Chinese spirit especially satisfies four big property materials of ethyl hexanoate>ethyl acetate 〉=ethyl lactate, ethyl butyrate or ethyl hexanoate>ethyl lactate 〉=ethyl acetate, ethyl butyrate relation, and the while has good sensory effects again.
Chromatographic data: (unit: mg/100ml)
Acetaldehyde Ethyl acetate Acetal Ethyl butyrate Valeric acid ethylester Ethyl lactate Ethyl hexanoate
3.3 ?11.1 ?4.9 ?4.7 ?1.9 ?5.5 ?14.8
The subjective appreciation result:
Water white transparency, cellar for storing things compound fragrance fragrant and wrinkled giant hyssop is pure, and is still pure and mild sweet clean, smell coordination, aftertaste is longer.
Embodiment eight:
Get 1000.0 kilograms of 69.5% (V/V) aromatic Chinese spirit original wines, add 660.6 kilograms in pineapple, soaked 7 days, filter, obtain 970.3 kilograms of supernatant liquors.Get 447.4 kilograms of 68% (V/V) aromatic Chinese spirit original wines, 552.6 kilograms of supernatant liquors, add slurry degree of falling respectively behind 6% (V/V), obtain 5193.8 kilograms of aromatic Chinese spirits, 6597.7 kilograms of flavouring wine, added 30.5 kilograms and the absorption of 36.3 kilograms of remove impurity with active carbon respectively 5 days, and again both were mixed; Diatomite filtration is up to as clear as crystal; The composite micro-filtration membrane filtration is up to the standards, and stores sterilization 7 days; Sterile filling also can charge into CO simultaneously 2If desired, also can add the edible flavoring pineapple essence of an amount of natural phant.The aromatic Chinese spirit with plant flavour that obtains had both had the feature of aromatic Chinese spirit, had comfortable pineapple fragrance again.Its chromatographic data proves that chromatogram skeleton composition that this product has an aromatic Chinese spirit especially satisfies four big property materials of ethyl hexanoate>ethyl acetate 〉=ethyl lactate, ethyl butyrate or ethyl hexanoate>ethyl lactate 〉=ethyl acetate, ethyl butyrate relation, and the while has good sensory effects again.
Chromatographic data: (unit: mg/100ml)
Acetaldehyde Ethyl acetate Acetal Ethyl butyrate Valeric acid ethylester Ethyl lactate Ethyl hexanoate
6.7 ?24.1 ?10.8 ?8.8 ?1.0 ?7.0 ?39.8
The subjective appreciation result:
Little yellow, as clear as crystal, cellar for storing things perfume (or spice) is denseer, and the natural aromatic that is aided with pineapple is pure, and is pureer and milder sweet clean, smell coordination, aftertaste is longer.

Claims (16)

1, a kind of aromatic Chinese spirit with plant flavour is characterized in that: contain aromatic Chinese spirit (weight ratio) 40%--99.5%, flavouring wine 0.5%--60%.
2, the aromatic Chinese spirit with plant flavour according to claim 1 is characterized in that: by aromatic Chinese spirit (weight ratio) 40%--99.5%, flavouring wine 0.5%--60% forms.
3, the aromatic Chinese spirit with plant flavour according to claim 1 and 2 is characterized in that: flavouring wine is formed through immersion, degree of falling by height aromatic Chinese spirit and plant, fruit or plant flower.
4, the aromatic Chinese spirit with plant flavour according to claim 3, it is characterized in that: the height aromatic Chinese spirit is that the wine degree is the above liquor of 50% (V/V), plant or fruit or plant flower with the height aromatic Chinese spirit in proportion (weight ratio) be 1: 1-10 mixes, soaked 5-90 days, filter, obtain supernatant liquor, degree of falling obtains setting the flavouring wine of wine degree.
5, the aromatic Chinese spirit with plant flavour according to claim 4 is characterized in that, the setting wine degree of flavouring wine is 1-36% (V/V).
6, the aromatic Chinese spirit with plant flavour according to claim 4 is characterized in that: supernatant liquor is removed pigment and impurity by distillation, obtains colourless transparent liquid.
7, according to claim 3 or 4 described aromatic Chinese spirits with plant flavour, it is characterized in that: plant, fruit or plant flower are any one in hami melon, strawberry, green plum, red bayberry, honey peach, Herba Passiflorae Caeruleae, mulberries, Rosa roxburghii, apple, sea-buckthorn, Buddha's hand, orange, Kiwifruit, pineapple, lichee, Grosvenor Momordica, wrinkled giant hyssop, Herba Houttuyniae, Radix Angelicae Sinensis, peppermint, lemon, genseng, ginger, garlic, onion, hawthorn, almond, wild jujube, celery, sweet osmanthus, the Flower of Arabian Jasmine.
8, according to the described aromatic Chinese spirit with plant flavour of claim 7, it is characterized in that: preferred plant, fruit or plant flower are any one of sweet osmanthus, green plum, sea-buckthorn, Buddha's hand, orange, pineapple, wrinkled giant hyssop, peppermint, lemon.
9, the described aromatic Chinese spirit with plant flavour of above-mentioned any claim, it is characterized in that: the wine degree is 1-36% (V/V).
10, claim 1 or 2 described preparation methods with aromatic Chinese spirit of plant flavour, it comprises:
A, be specified to the set(ting)value of the wine degree of sampling wine;
B, preparation flavouring wine, the set(ting)value that to make its wine degree be step a;
C, with the wine degree be the aromatic Chinese spirit of set(ting)value of step a and flavouring wine by the mixed of 40%--99.5%: 0.5%--60%, stir, filter, up to as clear as crystal;
11, the described preparation method with aromatic Chinese spirit of plant flavour of claim 10 also comprises:
D, composite micro-filtration membrane filtration are up to the standards, and store sterilization 7--45 days;
E, sterile filling can charge into CO simultaneously 2
12, the preparation method with aromatic Chinese spirit of plant flavour according to claim 10, it is characterized in that: flavouring wine is to be prepared from by following method: with plant, fruit or plant flower and aromatic Chinese spirit in proportion (weight ratio) be 1: 1-10 mixes, soaked 5-90 days, filter, obtain supernatant liquor, degree of falling adds 0.5/ ten thousand-3% remove impurity with active carbon absorption 3-10 days to the set(ting)value of step a; Wherein aromatic Chinese spirit is that the wine degree is the above high spirit of 50% (V/V).
13, according to the described preparation method with aromatic Chinese spirit of plant flavour of claim 12, it is characterized in that: supernatant liquor is removed pigment and impurity by distillation, obtains colourless transparent liquid.
14, the preparation method with aromatic Chinese spirit of plant flavour according to claim 12 is characterized in that: plant, fruit or plant flower are any one in hami melon, strawberry, green plum, red bayberry, honey peach, Herba Passiflorae Caeruleae, mulberries, Rosa roxburghii, apple, sea-buckthorn, Buddha's hand, orange, Kiwifruit, pineapple, lichee, Grosvenor Momordica, wrinkled giant hyssop, Herba Houttuyniae, Radix Angelicae Sinensis, peppermint, lemon, genseng, ginger, garlic, onion, hawthorn, almond, wild jujube, celery, Flower of Arabian Jasmine, the sweet osmanthus.
15, the preparation method with aromatic Chinese spirit of plant flavour according to claim 14 is characterized in that: preferred plant, fruit or plant flower are any one of sweet osmanthus, green plum, sea-buckthorn, Buddha's hand, orange, pineapple, wrinkled giant hyssop, peppermint, lemon.
16, the preparation method with aromatic Chinese spirit of plant flavour according to claim 10 is characterized in that: the set(ting)value of step a is the arbitrary value among the 1-36% (V/V).
CNB021341354A 2002-11-22 2002-11-22 Strong plant aroma type white spirit and preparation method thereof Active CN100379848C (en)

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CN102391931A (en) * 2011-12-20 2012-03-28 重庆鸿逸农业有限公司 Brewing method of natural kiwi fruit wine
CN102433250A (en) * 2011-12-20 2012-05-02 重庆鸿逸农业有限公司 Kiwi fruit health wine
CN101602992B (en) * 2009-07-17 2012-05-30 李净 Method for preparing osmanthus wine
CN102613651A (en) * 2012-04-05 2012-08-01 龙门县龙泉酒厂有限公司 Composite fruit vinegar beverage and preparation method thereof
CN102746977A (en) * 2012-07-27 2012-10-24 广西运亨酒业有限公司 Plum wine and preparation method thereof
CN102827727A (en) * 2012-09-21 2012-12-19 刘轩华 Fermented passion fruit wine and brewing process thereof
CN106119044A (en) * 2015-08-27 2016-11-16 泸州品创科技有限公司 A kind of looks improving and the skin nourishing cider and preparation method thereof
CN107034111A (en) * 2017-04-21 2017-08-11 安徽楚井坊酒业有限公司 The technique that the mixing of green tea Jasmine removes aromatic Chinese spirit stink
CN109136047A (en) * 2017-06-19 2019-01-04 宜宾凉露酒业有限公司 The method for removing mint flavored in GET PEPPERMINT

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101602992B (en) * 2009-07-17 2012-05-30 李净 Method for preparing osmanthus wine
CN102391931A (en) * 2011-12-20 2012-03-28 重庆鸿逸农业有限公司 Brewing method of natural kiwi fruit wine
CN102433250A (en) * 2011-12-20 2012-05-02 重庆鸿逸农业有限公司 Kiwi fruit health wine
CN102613651A (en) * 2012-04-05 2012-08-01 龙门县龙泉酒厂有限公司 Composite fruit vinegar beverage and preparation method thereof
CN102746977A (en) * 2012-07-27 2012-10-24 广西运亨酒业有限公司 Plum wine and preparation method thereof
CN102827727A (en) * 2012-09-21 2012-12-19 刘轩华 Fermented passion fruit wine and brewing process thereof
CN106119044A (en) * 2015-08-27 2016-11-16 泸州品创科技有限公司 A kind of looks improving and the skin nourishing cider and preparation method thereof
CN107034111A (en) * 2017-04-21 2017-08-11 安徽楚井坊酒业有限公司 The technique that the mixing of green tea Jasmine removes aromatic Chinese spirit stink
CN109136047A (en) * 2017-06-19 2019-01-04 宜宾凉露酒业有限公司 The method for removing mint flavored in GET PEPPERMINT

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