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Colorful white spirit and preparation method thereof

A liquor and colorful technology, applied in the preparation of alcoholic beverages, etc., can solve problems such as stability, complex ingredients, and poor quality of wine taste

Active Publication Date: 2008-12-10
王晓明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The defect of this process is that this simple soaking and elution component has no selective components dissolved in the wine liquid, which will inevitably lead to poor taste quality of the wine. Studies have shown that olive fruit is rich in vitamin C. According to analysis, the vitamin content per 100g of pulp reaches 500 ~1814mg, protein content is 21.18%,; monosaccharide content is 41.96%, disaccharide 0.117%, cellulose 18.176%, starch 11.17%; Gallic acid, tanning stone essence, proto-chebulic acid, and SOD-like active substances containing unique superoxide anion free radicals, because the process did not remove some macromolecular tannins, it determines its sour and astringent taste [Cao Wen , the development of Yunnan olive tea, Journal of Yunnan University for Nationalities (Natural Science Edition) 2006, 15 (1): 57-59], usually liquor contains alcohol and water and other components, water-soluble alcohol-soluble in olives without effective control measures, The dissolved components are complex. This method not only tastes sour, but also has stability problems.

Method used

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  • Colorful white spirit and preparation method thereof
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  • Colorful white spirit and preparation method thereof

Examples

Experimental program
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Effect test

specific Embodiment 2

[0044] With reference to Fig. 2, green liquor preparation method

[0045] The first step: take green olives and take edible ethanol;

[0046] Second step: metering (in proportion), by mass ratio, red grape skin is 50% than edible ethanol 1: 10 edible ethanol concentration

[0047] The third step: soaking (soak the red grape skin in edible ethanol at room temperature);

[0048] Step 4: High-speed stirring (make the ethanol solution collide with the green olives under high-speed stirring, the core and pulp are peeled off during the collision process, and the mass transfer and diffusion are continued under high-speed stirring to fully dissolve the soluble substances in the green olives)

[0049] Step 5: Filtration (solid-liquid separation, filtering out insoluble matter) to get the filtrate;

[0050] Step 6: ultrafiltration (ultrafiltration membrane system is used to remove macromolecular tannins), and the ultrafiltrate is taken;

[0051] The seventh step: low-...

specific Embodiment 3

[0058] refer to image 3 , yellow liquor preparation method

[0059] The first step: take safflower and get ethyl acetate;

[0060] The second step: metering (in proportion), by mass ratio, safflower to ethyl acetate 1: 10;

[0061] The third step: soaking (soak the safflower in ethyl acetate at room temperature to fully infiltrate the safflower);

[0062] The fourth step: high-speed stirring (to make the ethanol solution and the safflower fully mass transfer and diffuse, so that the fat-soluble substances in the safflower are fully dissolved);

[0063] Step 5: Filtration (solid-liquid separation, discarding the ethyl acetate solution, removing fat-soluble substances) to take the filter residue;

[0064] The sixth step: take the filter residue and take edible ethanol;

[0065] The seventh step: metering (in proportion), by mass ratio, the original mass ratio of safflower to edible ethanol is 1:10; the edible ethanol concentration is 50%;

[0066] The eig...

specific Embodiment 4

[0077] With reference to Fig. 6, the preparation method of violet blue liquor

[0078] The first step: take Gangren, take edible ethanol;

[0079] The second step: metering (in proportion), by mass ratio, the ratio of edible ethanol to 1: 10;

[0080] The concentration of edible ethanol is 50%;

[0081] The third step: soaking (soak the rice in edible ethanol at room temperature to fully infiltrate the rice);

[0082] The fourth step: high-speed stirring (to make the ethanol solution and the solid mass transfer and diffuse fully, so that the soluble substances in the solid are fully dissolved);

[0083] Step 5: Filtration (solid-liquid separation, filtering out insoluble matter) to get the filtrate;

[0084] Step 6: ultrafiltration (ultrafiltration membrane system is used to remove macromolecular tannins), and the ultrafiltrate is taken;

[0085] The seventh step: low-temperature concentration (using a negative pressure of 5000Pa and a temperature of 50°C)...

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Abstract

The invention discloses a colorful white wine and a method for preparing the same. The colorful white wine is prepared by blending natural plant pigment and white wine, wherein the used natural pigment is extracted from grape, vine radish, olive and safflower with a menstruum of alcohol under a wild extraction condition and is used to prepare red white wine, violet white wine, green white wine and yellow white wine. The colorful white wine and the method for preparing the same provide a new characteristic to wine culture, a novel product for market, a using channel for the brewing skin and residues of grape wine industry, and new technical support for deeply processing olive and downy rosemyrtle crops to prolong industry chain and enhance economical benefit.

Description

technical field [0001] The invention relates to wine preparation technology, in particular to colorful liquor and a preparation method thereof. technical background [0002] my country's wine culture has a long history. With the progress of society, people gradually shift from drinking habits to drinking etiquette, and wine products are gradually interpreted from drinks to gifts. In a social environment with a strong traditional atmosphere, it is no longer enough to use liquor as a festive gift. Consumer demand, however, the existing liquor culture still stays in luxurious packaging and publicity methods, and liquor technology has not made significant progress. 001133317.0 "Mulberry Fruit Wine", this patent scheme adopts the mixed fermentation of mashing mulberry seeds and wine-making raw materials, so that the soluble components of mulberry seeds are dissolved in the wine liquid. The defect is that the soluble components contained in different mulberries are different , resul...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
Inventor 邓昌沪
Owner 王晓明
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