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Preparation method of five-color rainbow cocktail

A cocktail and rainbow technology, applied in the field of preparation of five-color rainbow cocktails, can solve the problems of low nutrition and no benefits, and achieve the effects of rich nutrition, strong health care and colorful colors

Inactive Publication Date: 2009-10-14
NANNING COLLEGE FOR VOCATIONAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As a result, these cocktails are not only less nutritious, but drinking too much is not good for people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1: prepare black glutinous rice wine:

[0026] Method 1: Make food-grade 95% ethanol and water into ethanol aqueous solution with a volume ratio of 60:100; soak maple leaves, a plant rich in natural pigments, in ethanol aqueous solution at room temperature to obtain maple leaf juice; soak in maple leaf juice at 40-50°C Glutinous rice, soaked for 8 hours; steamed glutinous rice, fermented with 1% koji for 10 days, then filtered, clarified, and aged for six months, with a wine yield of 9%.

[0027] Method 2: Make food-grade 95% ethanol and water into an ethanol aqueous solution with a volume ratio of 10:100; soak maple leaves with 25-40°C ethanol aqueous solution, and soak glutinous rice with 40-60°C maple leaf juice for 6 hours; After steaming glutinous rice, ferment with 0.8% koji, then filter, clarify, and age for six months with a yield of 10%.

[0028] Method 3: Make food-grade 95% ethanol and water into an ethanol aqueous solution with a volume ratio of ...

Embodiment 2

[0029] Embodiment 2: prepare yellow glutinous rice wine:

[0030] Method 1: Mix food-grade 95% ethanol and water into an ethanol aqueous solution with a volume ratio of 10:100; soak the plant rich in natural pigments in the ethanol aqueous solution at 80-100°C for 20 minutes, and use 25-40°C Soak the glutinous rice in Mimeng flower juice for 12 hours; steam the glutinous rice and ferment it with 0.5% koji, then filter, clarify, and age for six months, with a wine yield of 11%.

[0031] Method 2: Mix food-grade 95% ethanol and water into an ethanol aqueous solution with a volume ratio of 20:100; soak Budhimonica japonica in 100°C ethanol aqueous solution for 20 minutes, soak glutinous rice in 40-60°C Budism flower juice for 8 hours; steam and cook The glutinous rice is fermented with 0.8% koji, then filtered, clarified and aged for six months with a yield of 13%.

[0032] Method 3: Mix food-grade 95% ethanol and water into an ethanol aqueous solution with a volume ratio of 30:...

Embodiment 3

[0033] Embodiment 3: prepare wooden red glutinous rice wine:

[0034] Method 1: Make food-grade 95% ethanol and water into an ethanol aqueous solution with a volume ratio of 10:100; soak the plant rich in natural pigments-red and bluegrass in 100°C ethanol aqueous solution for 15 minutes, and use 45-60°C red and blue Soak glutinous rice in grass juice for 12 hours; steam the glutinous rice and ferment it with 0.5% koji, then filter, clarify, and age for six months, with a yield of 10.5%.

[0035] Method 2: Mix food-grade 95% ethanol and water into an ethanol aqueous solution with a volume ratio of 15:100; soak red orchid grass with 100°C ethanol aqueous solution for 15 minutes, soak glutinous rice with red or blue grass juice at 25-40°C for 8 hours; steam and cook The glutinous rice is fermented with 0.8% koji, then filtered, clarified, and aged for seven months, with a yield of 11%.

[0036] Method 3: Mix food-grade 95% ethanol and water into an ethanol aqueous solution with...

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PUM

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Abstract

The invention relates to a preparation method for five-color rainbow cocktail, which comprises the following steps of: extracting the pigments respectively in a maple leaf, a pale butterflybush flower, a roxburgh peristrophe herb and a sword iris with ethanol solution or water as a solvent, dipping the colored ethanol solution or the water respectively in glutinous rice which is steamed to cooked glutinous rice respectively, fermenting the colored rice respectively with a Chinese yeast, filtering, clarifying and aging the glutinous rice wine obtained; and obtaining the five-color rainbow cocktail ,which is in bright colors, made from natural material, and conforms to the state requirements. The five-color rainbow cocktail prepared by the method has special taste, rich flavor, rich nutrition and effective health protection, thus having good market prospect.

Description

technical field [0001] The invention belongs to the field of preparation methods of five-color rainbow cocktails. Background technique [0002] Common cocktails at home and abroad have different recipes, and the preparation methods are roughly the same. There are many varieties of cocktails in the domestic market, most of which are based on spirits and are equipped with some accessories and decorations, but the price is relatively high. Most of the varieties have no obvious or no health care functions, and generally contain artificial additive. For example, the colorful rainbow cocktails sold in the market are relatively large, and the materials used such as Ange brown sugar water, mint wine, and blue orange liqueur are bright in color, but most of them are added with artificial colors. As a result, these cocktails are not only less nutritious, but drinking too much is not good for people. Contents of the invention [0003] The technical problem to be solved by the pres...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04
Inventor 韦玉芳覃斐章卢义宁梁敏阳元妹
Owner NANNING COLLEGE FOR VOCATIONAL TECH
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