Jelly wine using Piper sarmentosum as raw material and preparation method thereof
A technology of jelly wine and fake beer, which can be used in the brewing of beer, can solve the problems of increased garbage, damage to the spleen and stomach, hidden health risks, etc., and achieve the effect of no environmental pollution and rich nutrition.
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[0025] Example 1:
[0026] A kind of jelly wine using shamrock as raw material, the jelly wine is mainly prepared from the following parts by weight of raw materials (1kg per portion): 15 parts of shamrock extract, 5 parts of ginger juice, 1 part of lemon juice, no alcohol 30 parts of beer and 0.01 part of carrageenan; wherein the non-alcoholic beer is directly prepared from wort and has an alcohol content of 0.2%. In addition, the alcohol content of jelly wine is 0.2%.
[0027] The preparation method of the above-mentioned jelly wine includes the following steps:
[0028] 1) Sol: After heating and melting the carrageenan, put it into the extract of Fructus quinquefolium, stir evenly to prepare mixture I; wherein, heat the mixture while stirring and control the temperature to 70°C, and stir evenly for 8-12 minutes;
[0029] 2). Mixing: Cool the mixture I prepared in step 1) to 30°C, add ginger juice and lemon juice and stir evenly to obtain a mixture II;
[0030] 3). Blending: Add non-...
Example Embodiment
[0033] Example 2:
[0034] A kind of jelly wine using shamrock as raw material, the jelly wine is mainly prepared from the following parts by weight of raw materials (1kg each): 16 parts of shamrock extract, 6 parts of ginger juice, 2 parts of lemon juice, no alcohol 32 parts of beer and 0.02 parts of carrageenan; wherein the non-alcoholic beer is directly prepared from wort and has an alcohol content of 0.2%. In addition, the alcohol content of jelly wine is 0.2%.
[0035] The preparation method of the above-mentioned jelly wine includes the following steps:
[0036] 1) Sol: After heating and melting the carrageenan, put it into the extract of Fructus serratus and stir evenly to prepare mixture I; wherein, heat the mixture while stirring and control the temperature to 72°C, and stir evenly for 8-12 minutes;
[0037] 2). Mixing: Cool down the mixture I prepared in step 1) to 32°C, add ginger juice and lemon juice and stir evenly to prepare mixture II;
[0038] 3). Blending: Add non-alc...
Example Embodiment
[0041] Example 3:
[0042] A kind of jelly wine made with shamrock as raw material, the jelly wine is mainly prepared from the following parts by weight of raw materials (1kg each): 17 parts of shamrock extract, 7 parts of ginger juice, 3 parts of lemon juice, no alcohol 34 parts of beer and 0.2 parts of carrageenan; wherein the non-alcoholic beer is directly prepared from wort and has an alcohol content of 0.2% alcohol content; in addition, the alcohol content of jelly wine is 0.2%.
[0043] The preparation method of the above-mentioned jelly wine includes the following steps:
[0044] 1) Sol: After heating and melting the carrageenan, put it into the extract of Fructus serratus, and stir evenly to prepare mixture I; wherein, the mixture is heated while stirring and the temperature is controlled to 74°C, and uniformly stirred for 8-12 minutes;
[0045] 2). Mixing: Cool the mixture I prepared in step 1) to 35°C, add ginger juice and lemon juice and stir evenly to prepare mixture II;
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