Cocktail and preparation method thereof

A cocktail and gin technology, applied in the preparation of alcoholic beverages, to achieve the effect of solving the bottleneck of shelf life

Inactive Publication Date: 2014-02-12
SHANGHAI BACCHUS LIQUOR
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] One of the technical problems to be solved by the present invention is to provide a cocktail for the problems existing in the existing cocktail (cocktail), which has a long storage time, good taste and solves the problems of cocktail industrial production and quality control

Method used

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  • Cocktail and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0050] Preparation of Peach Flavored Brandy Cocktail

[0051] The ingredients for the Peach Brandy Cocktail are as follows:

[0052]6 parts white sugar; wine base: 3 parts brandy + 1 part vodka; 4 parts concentrated fruit and vegetable juice; 0.25 parts citric acid; 0.028 parts sodium citrate; 0.01 parts potassium sorbate; 0.01 parts sodium benzoate; 0.10 parts food flavor 0.00025 parts of allura red; 82 parts of purified water; wherein the alcohol content of brandy is 40%, vodka is 65%, concentrated fruit and vegetable juice is concentrated peach juice, and the mass percentage of its solids is 65-70%.

[0053] The preparation process of the peach-flavored brandy cocktail is as follows:

[0054] Weigh 6 parts of white granulated sugar, dissolve in pure water with a temperature ≥ 80°C according to the ratio of water to material mass ratio of 2:1, keep warm (heat preservation condition: 95°C / 10min), filter, cool to 30-35°C, and make The mass concentration is 50%-65% syrup solu...

Embodiment 2

[0064] Preparation of Grape Brandy Cocktail

[0065] The grape brandy cocktail ingredients are as follows:

[0066] 5 parts of white sugar; wine base: 4 parts of brandy + 1 part of vodka; 4 parts of concentrated fruit and vegetable juice; 0.25 parts of citric acid monohydrate; 0.05 parts of malic acid; 0.04 parts of sodium citrate; 0.01 parts of potassium sorbate; sodium benzoate 0.01 part; food flavor 0.05 part; amaranth 0.00035 part; bright blue 0.00003 part; purified water 80 parts.

[0067] Among them, the alcohol content of brandy is 40%, the alcohol content of vodka is 65%, the concentrated fruit and vegetable juice is a mixture of concentrated apple juice and concentrated grape juice, the mass ratio of the two is 1:1.5, and the solid content of concentrated apple juice is 65- 70%, and the solid content of concentrated grape juice is 65-70%.

[0068] The grape-flavored brandy cocktail preparation process is as follows

[0069] Weigh 5 parts of white sugar, dissolve it...

Embodiment 3

[0080] Preparation of cranberry, pomegranate and lemon mixed fruit juice cocktail

[0081] Cranberry Pomegranate Lemon Mixed Juice Cocktail Ingredients:

[0082] 4 parts white sugar; wine base: 6 parts wine + 5 parts vodka; 17 parts concentrated fruit and vegetable juice; 0.20 parts citric acid monohydrate; 0.08 parts sodium citrate; 0.01 parts potassium sorbate; 0.01 parts sodium benzoate; 0.05 parts food flavor parts; allura red 0.0001 parts; purified water 65 parts.

[0083] Among them, the wine is white wine (12% alcohol content), the vodka alcohol content is 65%, and the concentrated fruit and vegetable juice is made by mixing concentrated cranberry juice, concentrated pomegranate juice, and concentrated lemon juice in a mass ratio of 3:1:2 . , wherein the solid content of concentrated cranberry juice is 65-70%, the solid content of concentrated pomegranate juice is 65-70%, and the solid content of concentrated lemon juice is 65-70%.

[0084] Cranberry, pomegranate, le...

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Abstract

The invention discloses a cocktail, which is prepared from white granulated sugar, a wine base, concentrated fruit and vegetable juice, citric acid, malic acid, sodium citrate, potassium sorbate, sodium benzoate, an edible essence, an edible pigment and pure water. The invention also discloses a preparation method of cocktail. The cocktail disclosed by the invention is an industrialized cocktail product prepared by carbonating such distilled liquor as vodka, whiskey, brandy, rum, gin, tequila, grape wines and edible alcohol, as well as brewed wines and fruit and vegetable juice by using carbon dioxide and filling. The cocktail can satisfy the pursuit of people for the dazing stimulation of wines, and does not lose the taste of juice. Due to the perfect combination of wines and fruit juice, the cocktail retains the taste and flavor of cocktailed mixed in bars on the scene better and also solves the bottleneck of the storage life.

Description

technical field [0001] The invention relates to the technical field of preparation of alcoholic beverages, in particular to a cocktail and a preparation method thereof. Background technique [0002] Cocktails are generally all prepared on-site, and are only sold in places such as bars and KTVs. The reason for this is that the prepared cocktails have a relatively short storage time and are difficult to industrialize. [0003] For this reason, Chinese Patent Publication No. CN1415732 discloses a kind of cocktail, and storage time is long, and mouthfeel is good, fills up domestic blank. It contains creatine, taurine, lysine, caffeine, vitamin PP, vitamin B 6 , Vitamin B 12 ,Liquor. [0004] Chinese Patent Publication No. CN102051304A discloses a jujube cocktail and a production method thereof, which uses jujube wine as a base wine and contains jujube juice, lemon juice, orange juice, mint juice, grape juice, hawthorn juice and other raw materials; the jujube cocktail realize...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
Inventor 谢霖李荣春
Owner SHANGHAI BACCHUS LIQUOR
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