Zero degree dry red drink and its preparation process

A preparation process and beverage technology, applied in the field of beverage processing, can solve the problems of increased acidity, loss of taste of wine, weakening of mellow and astringent feeling, zero-degree dry red wine loses the taste and flavor of dry red wine, etc., to achieve enhanced astringency and good taste , the effect of coordinating the acidity of sugar

Active Publication Date: 2016-02-17
QUANJIAHAO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although the above-mentioned manufacturing method of zero-degree dry red wine can produce alcohol-free wine, there are still deficiencies: the taste, mellowness and astringency of the wine after dealcoholization are obviously weakened, and the acidity is obviously increased.
That is, the zero-degree dry red wine of above-mentioned scheme has lost the characteristic mouthfeel local flavor of dry red wine

Method used

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  • Zero degree dry red drink and its preparation process
  • Zero degree dry red drink and its preparation process
  • Zero degree dry red drink and its preparation process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A method for making dry red wine base after dealcoholization, using raw dry red wine as raw material, distilling at -0.1MPa, 56-58°C for two hours to remove ethanol in the dry red wine Obtain wine base afterward, the alcoholic strength of described wine base is no more than 0.5%.

Embodiment 2

[0027] A preparation process for zero-degree dry red drink, comprising the steps of:

[0028] A. Dealcoholization of raw wine: take dry red wine raw wine as raw material, distill for two hours at -0.1MPa, 56-58°C, remove the ethanol in the dry red wine raw wine to obtain the wine base, the wine base The alcohol content does not exceed 0.5%;

[0029] B. Wine body taste adjustment and wine body aroma adjustment: add pear juice concentrate 8-12Kg, fructose 4-6Kg, erythritol 4-6Kg, glycerin 4-6Kg, hop extract 6-7Kg in 1000Kg wine base, Adding an appropriate amount of wine body aroma regulator to the wine base; thus making a zero-degree dry red drink;

[0030] C. Filling: hot-pack the zero-degree dry red drink that has been adjusted for the taste and aroma of the wine body into bottles and cans at a temperature of 86-88°C, and cool down immediately after the hot-filling is completed.

[0031] Wine body aroma regulators include redwineflavor (300164), wineflavorliqw / s (354485) pro...

Embodiment 3

[0033] The process steps of this embodiment are basically the same as in Example 2, except that in step B, 10Kg of pear juice concentrate, 5Kg of fructose, 5Kg of erythritol, 5Kg of glycerin, and 6.5 kg of hop extract are added to the 1000Kg wine base. Kg.

[0034] The preparation method of the hop extract is as follows: soak 1 g of hops in 100 g of water, boil for 30 minutes, and filter and remove the slag after cooling to obtain the hop extract; the sugar content of the pear concentrated juice is 70.18wt% , acidity (calculated as citric acid) is 1.31wt%, light transmittance (625nm) is 98.4%, chromaticity (440nm) is 65.3, turbidity (NTU) is 0.477.

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Abstract

The invention provides a zero-degree dry red wine drink and a preparation process thereof, belonging to the technical field of processing of drinks. The zero-degree dry red wine drink can solve the technical problems that the taste is killed, the mellow feeling and the astringent feeling are obviously weakened, the acidity is obviously increased and the like after negative pressure dealcoholization of dry red wine in the prior art. The drink provided by the invention comprises the following components in parts by weight: 950-1050 parts of wine base after dealcoholization treatment of the dry red wine, 8-12 parts of pear concentrated juice, 4-6 parts of levulose, 4-6 parts of erythritol, 4-6 parts of glycerin, 6-7 parts of hops extract and an appropriate amount of wine aroma regulator, wherein the alcohol degree of the wine base does not exceed 0.5%. The zero-degree dry red wine drink provided by the invention has the advantages of good coordinated taste of sugar acidity, adequate fragrance, strong astringent feeling and the like.

Description

technical field [0001] The invention relates to a grape drink and a preparation process thereof, in particular to a zero-degree dry red drink and a preparation process thereof, and belongs to the technical field of drink processing. Background technique [0002] At present, wine has a considerable market in my country. Wine contains proanthocyanidins, anthocyanins, and flavonoids. These substances have high nutritional value, can remove free radicals in the body, and have the functions of regulating blood lipids, delaying aging, Wine also has its unique aroma, which is a unique quality characteristic of red wine. With the improvement of people's understanding of wine, its market share has further increased. However, wine contains a lot of ethanol after all. Ethanol has toxic and side effects on the human body. Once people drink a lot of wine, it will cause drunkenness or even alcohol poisoning. Therefore, providing a kind of alcohol-free wine has become a technology that need...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G1/00
Inventor 朱征源
Owner QUANJIAHAO
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