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Color matching method for brandy

A brandy and color technology, applied in biochemical equipment and methods, wine preparation, alcoholic beverage preparation, etc., can solve the problems of single salt-resistant caramel, poor hygiene index, carcinogenicity of animals, etc., to improve immunity, improve quality, health-promoting effect

Inactive Publication Date: 2013-10-09
宁波大桥农庄有限公司 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The caramel industry in our country is very backward. Most of the output is produced by workshop-style manual methods. There are very few manufacturers that can produce it with more scientific methods, and they can only produce a single salt-resistant caramel that is used in soy sauce. , the quality is poor, and the hygienic indicators are also very poor
Recently, 4-methylimidazole, which may cause cancer, was detected in the caramel coloring added to Pepsi-Cola. Although there is controversy about whether 4-methylimidazole is carcinogenic to humans, existing data show that it may cause cancer in animals

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A brandy color mixing method, comprising the following steps:

[0016] A. Preparation of mother liquor: Add 250g of saffron to 9000ml diluted brandy with an alcohol content of 40% (V / V), stir the mixture intermittently 2 to 3 times a day, soak it at room temperature for 15 days, and filter it into a deep red clarified mother liquor , sealed storage;

[0017] B. Brandy coloring: the mother liquor is added into the brandy and stirred and mixed thoroughly, wherein the mass percentage of the brandy is 96%, and the mass percentage of the mother liquor is 4%.

Embodiment 2

[0019] A brandy color mixing method, comprising the following steps:

[0020] A. Preparation of mother liquor: Add 250g of saffron to 9000ml diluted brandy with an alcohol content of 42% (V / V), stir the mixture intermittently 2 to 3 times a day, soak at room temperature for 15 days, and then filter to obtain a deep red clarified mother liquor , sealed storage;

[0021] B. Brandy coloring: the mother liquor is added into the brandy and stirred and mixed thoroughly, wherein the mass percentage of the brandy is 98%, and the mass percentage of the mother liquor is 2%.

Embodiment 3

[0023] A brandy color mixing method, comprising the following steps:

[0024] A. Preparation of mother liquor: Add 250g of saffron to 9000ml diluted brandy with an alcohol content of 41% (V / V), stir the mixture intermittently 2 to 3 times a day, soak at room temperature for 15 days, and then filter to obtain a deep red clarified mother liquor , sealed storage;

[0025] B. Brandy coloring: the mother liquor is added into the brandy and stirred and mixed thoroughly, wherein the mass percentage of the brandy is 97%, and the mass percentage of the mother liquor is 3%.

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PUM

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Abstract

The invention discloses a color matching method for brandy. The color matching method comprises the following steps of: (A) preparation of mother liquid, namely, adding 250g of saffron into 9,000ml of diluted brandy, intermittently stirring the mixture for 2-3 times each day, soaking at normal temperature for 15 days, filtering to obtain clear mother liquid with a deep red color, and sealing and storing; and (B) color matching of brandy, namely, adding the mother liquid into the brandy and stirring and sufficiently mixing. The method disclosed by the invention is used for matching the color of brandy by use of saffron; by replacing caramel pigment with the color of saffron, the brandy also can obtain a crystal clear golden yellow color, the quality is improved, the mouthfeel is rich, and the health is promoted; and the obtained brandy has a golden yellow color and is crystal clear with aging fruity flavor and mellow saffron aroma. The natural pigment of saffron is applied to the color matching of brandy for the first time in China. Substances of brandy harmful to human health caused by uneven qualities of caramel pigment on market can be avoided.

Description

technical field [0001] The invention relates to a method for coloring brandy and belongs to the technical field of wine brewing. Background technique [0002] Brandy is a kind of strong liquor with a special style. Its production process is to ferment grapes and then distill to obtain brandy original wine with an alcohol content of 60-70 degrees, and then dilute the original brandy wine with water and blend it to make the alcohol content 38 -43 degrees, and finally placed in oak barrels for more than 3 years of storage and aging. During long-term storage, substances such as tannins and pigments in oak barrels will dissolve into brandy, making brandy golden yellow. Ordinary brandy will be aged in oak barrels before bottling, so that the color of the liquor will change from transparent and colorless to amber. Due to the different color changes of the brandy in each barrel during storage, manual adjustment is required to maintain the consistency of product color from batch to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/00
Inventor 陈丹莫旺成张建昌陈立军张忆
Owner 宁波大桥农庄有限公司