Beverage used for blending and diluting whisky and preparation method thereof

A technology for whiskey and beverages, which is applied in the field of blended and diluted whiskey beverages and its preparation, which can solve the problems of complex preparation process of rose whiskey pre-blended liquor, and achieve the effect of light taste and less damage

Inactive Publication Date: 2010-12-08
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the preparation process of the rose whiskey pre-mixed wine disclosed in this document is complicated and requires biological fermentation to complete the preparation

Method used

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  • Beverage used for blending and diluting whisky and preparation method thereof
  • Beverage used for blending and diluting whisky and preparation method thereof
  • Beverage used for blending and diluting whisky and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The preparation of embodiment 1 whiskey mate

[0029] 1) Preparation of Begonia Leaf Extract

[0030] The crabapple leaves are washed, dried, crushed, extracted with heated water, mixed and cooled, and then refrigerated and centrifuged to obtain the supernatant of the crabapple leaves. Heating leaching adopts two leaching methods, and the temperature is controlled at 85°C. After two leachings, the first time is 15 minutes, and the second time is 7 minutes. The amount of water added is 100 to 150 times of the weight of the raw materials, 60% of the water is added for the first time, and 40% is added for the second time. In order to prolong the storage time of the product and enhance its stability, it is advisable to directly add hot water.

[0031] In order to effectively control the precipitation of herbal tea, 5.0 mg / L of refined papain can be added during preparation, and treated at 60-70°C and pH 5-6 for 30 minutes.

[0032] 2) Preparation of kudzu flower extract ...

Embodiment 2

[0042] Example 2 Research on the anti-alcoholic properties of whiskey mate

[0043] In order to study its anti-alcoholic ability, 48 Kunming mice, half male and half male, were randomly divided into four groups, numbered 1, 2, 3, and 4. Group 1, fed with 0.05ml / 10g body weight of normal saline, group 2, fed with 0.05ml / 10g body weight of whiskey companion, group 3, fed with 0.1ml / 10g body weight of whiskey partner, group 4, fed with Feed whiskey mate at 0.2ml / 10g body weight. After 30 minutes, each group of mice was fed with 0.15ml / 10g of Chivas Regal for 12 years. Taking the disappearance of righting reflex of mice as the sleep index, record the average time of disappearance of righting reflex and recovery time of mice in each group, and calculate the average tolerance time (from feeding Chivas Regal to the time of disappearing of righting reflex) and maintenance time (from time from loss of righting reflex to recovery). The results are shown in Table 1.

[0044] Table 1 ...

Embodiment 3

[0047] Example 3 Research on the Anti-fatigue Properties of Whiskey Companion

[0048] In order to study its anti-fatigue properties, 40 Kunming mice, half male and half male, were randomly divided into four groups, numbered 1, 2, 3, and 4. Fasted overnight (12h) before the experiment. Group 1, fed with 0.05ml / 10g body weight of normal saline, group 2, fed with 0.05ml / 10g body weight of whiskey companion, group 3, fed with 0.1ml / 10g body weight of whiskey partner, group 4, fed with Feed whiskey mate at 0.2ml / 10g body weight. After 20 min, the mice were placed on a vertical wire mesh. Observe the activity of the mice in each group, and record the average time for the mice in each group to climb on the net. The results are shown in Table 2.

[0049] Table 2 The effect of whiskey mate on the climbing time of mice

[0050]

[0051] From the experimental results in Table 2, it can be seen that with the increase of the dose of whiskey mate, the climbing time of the mice was ...

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Abstract

The invention relates to a beverage used for blending and diluting whisky and a preparation method thereof. The beverage is composed of 50-55 parts of leaching solution of malus hupehensis leaves, 30-35 parts of kudzuvine flower leaching solution and 10-15 parts of an auxiliary material. The preparation method comprises the following steps: respectively washing, drying, crushing, heating and lixiviating malus hupehensis leaves and kudzuvine flowers, mixing and cooling the obtained leaching solution, adding the auxiliary material, homogenizing, cooling, filtering and sterilizing to finally obtain the beverage used for blending and diluting whisky. The beverage of the invention is golden yellow, uniform, fresh and sweet and sourish, clear and bright, and the beverage has gentle taste and health-care effects of relieving heat and quenching thirst, resisting fatigue, reducing alcoholic toxicity and the like on a human body.

Description

technical field [0001] The invention relates to a beverage and a preparation method thereof, in particular to a beverage blended with diluted whiskey and a preparation method thereof. Background technique [0002] After China joined the World Trade Organization, the import tariffs on foreign wines have been reduced, and the price of whiskey has also become closer to the affordable level of the Chinese people, and the consumption of whiskey in China has also continued to rise. [0003] Whiskey is a high-concentration alcohol. When drinking, add some ice cubes and add some cola, sprite, black tea or green tea. The variety of drinking methods is one of the reasons why whiskey is so popular. However, some beverages can exacerbate alcohol's damage to the human body. For example, when whiskey is mixed with green tea or black tea, the alkaloids (caffeine, theobromine, and theophylline) in the tea will stimulate the secretion of gastric acid, making alcohol more likely to damage t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/29A23L33/00
Inventor 汪江波陈茂彬镇达宋庆迎
Owner HUBEI UNIV OF TECH
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