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A kind of aerated mint premixed wine and preparation method thereof

A pre-mixed wine and mint technology, applied in the field of aerated mint pre-mixed wine and its preparation, can solve the problems of jerky taste of mint wine and affect the quality of finished wine, so as to achieve the effect of stretching the mind and reducing equipment investment

Active Publication Date: 2017-04-05
ANHUI GUJING DISTILLERY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of technology has the following disadvantages: 1. A large amount of sediment is attached to the wine, which affects the quality of the finished wine; 2. The taste of the mint wine produced is jerky

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The proportioning of each raw material of the present embodiment aerated mint pre-mixed wine is: 83 parts of purified water; 10 parts of edible alcohol; 0.05 part of peppermint extract; 6 parts of sucrose; 0.05 part of citric acid; 0.01 part of potassium sorbate; 0.03 part of sodium ascorbate; 0.003 part of tartrazine; 0.001 part of brilliant blue; after the raw materials are mixed and blended, they are acidified with 2 times the volume of carbon dioxide to obtain the aerated mint premixed wine.

[0023] The preparation method of the present embodiment aerated mint pre-mixed wine is carried out as follows:

[0024] (1) Carry out distillation, condensation, oil-water separation to fresh peppermint, collect oily phase, obtain peppermint extract, specific steps are:

[0025] Put 100 parts by mass of fresh mint whole plants into the still; add 200 parts of pure water and 4 parts by mass of iodine-free salt to the still; open the coil to access steam, heat the still, and con...

Embodiment 2

[0032] The proportioning of each raw material of the present embodiment aerated mint pre-mixed wine is: 85 parts of purified water; 6 parts of edible alcohol; 0.05 part of peppermint extract; 8 parts of sucrose; 0.052 part of citric acid; 0.013 part of potassium sorbate; 0.03 parts of sodium ascorbate; 0.003 parts of tartrazine; 0.002 parts of bright blue; after mixing and blending the raw materials, they are acidified with 3 times the volume of carbon dioxide to obtain aerated mint premixed wine.

[0033] The preparation method of the present embodiment aerated mint pre-mixed wine is carried out as follows:

[0034] (1) Carry out distillation, condensation, oil-water separation to fresh peppermint, collect oily phase, obtain peppermint extract, specific steps are:

[0035] Put 100 parts by mass of fresh mint whole plants into the still; add 250 parts by mass of pure water and 6 parts by mass of iodine-free salt to the still; open the coil to access steam, heat the still, and ...

Embodiment 3

[0042] The proportioning of each raw material of the present embodiment aerated mint pre-mixed wine is: 90 parts of purified water; 5 parts of edible alcohol; 0.05 part of peppermint extract; 5 parts of sucrose; 0.05 part of citric acid; 0.02 part of potassium sorbate; 0.03 part of sodium ascorbate; 0.002 part of tartrazine; 0.002 part of bright blue; after the raw materials are mixed and prepared, they are acidified with 4 times the volume of carbon dioxide to obtain the aerated mint premixed wine.

[0043] The preparation method of the present embodiment aerated mint pre-mixed wine is carried out as follows:

[0044] (1) Carry out distillation, condensation, oil-water separation to fresh peppermint, collect oily phase, obtain peppermint extract, specific steps are:

[0045] Put 100 parts by mass of fresh mint whole plants into the still; add 300 parts by mass of pure water and 8 parts by mass of iodine-free salt to the still; open the coil to access steam, heat the still, an...

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Abstract

The invention discloses a carbonated pre-mixed wine comprising mint and a preparation method of the carbonated pre-mixed wine. The preparation method is characterized in that at first, obtaining a natural mint extract by a distillation method, then taking the mint extract, edible alcohol, purified water, saccharose, citric acid, potassium sorbate, sodium ascorbate, lemon yellow and brilliant blue as raw materials, acidifying with 2-4 times of volume of carbon dioxide after mixing and blending, and obtaining the carbonated pre-mixed wine. The carbonated pre-mixed wine has the characteristics of being stable in product quality, and comfortable and natural in taste, remains natural aroma components of mint to the greatest degree, and can perform quick, large-batch and low-cost industrial production.

Description

technical field [0001] The invention relates to an aerated mint premixed wine and a preparation method thereof. Background technique [0002] Alcohol is a favorite drink of many people. When drunk in an appropriate amount, it has the effects of refreshing, stimulating, invigorating blood circulation, and promoting blood circulation. However, for most people, alcohol will feel very spicy in the mouth and cause a sore throat after drinking it. Will dry out. In order to solve this problem, mint wine has generally appeared now. But existing mint wine is mostly to prepare mint grass dipping juice by soaking mint grass with wine or alcohol, and then obtains by blending with that other raw material that this mint grass dipping juice adds white wine, water, spices and pigment. There is following shortcoming in this kind technique: 1, a large amount of sediments are attached in the wine, which affects the quality of finished wine; 2, the mouthfeel of mint wine produced is jerky. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/04
CPCC12G3/04
Inventor 杨高明孙宇星查枢屏王玉良玉翠荣石影梁绍勋
Owner ANHUI GUJING DISTILLERY
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