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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.

Inactive Publication Date: 2015-10-21
BAISE UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the above-mentioned jelly wine contains various essences, preservatives, food colorings, etc. Long-term drinking may damage the spleen and stomach, resulting in increased garbage in the human body and bringing hidden dangers to health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of jelly wine with False Betel as raw material, the jelly wine is mainly prepared from the following raw materials in parts by weight (1 kg per part): 15 parts of False Betel extract, 5 parts of ginger juice, 1 part of lemon juice, alcohol-free 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 the jelly wine is 0.2%.

[0027] The preparation method of above-mentioned jelly wine comprises the following steps:

[0028] 1), sol: after heating and melting the carrageenan, put it into the extract of Fructus Pinellia, and stir evenly to obtain mixture I; wherein, the mixture is heated while stirring and the temperature is controlled to 70°C, and stirred 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 prepare mixture II;

[0030] 3), blending: ...

Embodiment 2

[0034] A kind of jelly wine with False Betel as raw material, said jelly wine is mainly prepared from the following raw materials in parts by weight (1 kg per part): 16 parts of False Betel extract, 6 parts of ginger juice, 2 parts of lemon juice, alcohol-free 32 parts of beer and 0.02 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 the jelly wine is 0.2%.

[0035] The preparation method of above-mentioned jelly wine comprises the following steps:

[0036] 1), sol: after heating and melting the carrageenan, put it into the extract of Fructus Pinellia, and stir evenly to obtain mixture I; wherein, the mixture is heated while stirring and the temperature is controlled to 72°C, and stirred evenly for 8-12 minutes;

[0037] 2) Mixing: Cool 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...

Embodiment 3

[0042] A kind of jelly wine with False Betel as raw material, the jelly wine is mainly prepared from the following raw materials in parts by weight (1 kg per part): 17 parts of False Betel extract, 7 parts of ginger juice, 3 parts of lemon juice, alcohol-free 34 parts of beer and 0.2 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 the jelly wine is 0.2%.

[0043] The preparation method of above-mentioned jelly wine comprises the following steps:

[0044] 1), sol: after heating and melting the carrageenan, put it into the extract of Fructus Pinellia, and stir evenly to obtain mixture I; wherein, the mixture is heated while stirring and the temperature is controlled to 74°C, and stirred evenly 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;

[0046] 3), blending: ...

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PUM

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Abstract

The invention provides jelly wine using Piper sarmentosum as a raw material and belongs to the technical field of jelly wine. The jelly wine is prepared mainly by using the following raw materials: Piper sarmentosum extract, ginger juice, lemon juice, alcohol-free beer and carrageenan. The invention further discloses a preparation method of the jelly wine. The jelly wine using Piper sarmentosum as the raw material and the preparation method thereof have the advantages that no medicine resistance, no residue, no side effect and no environmental pollution exist, the prepared jelly wine is rich in nutrient, mellow and alcohol-free by using the good effects of dispelling wind and removing dampness, relieving swelling and pain and treating rheumatic ostealgia and traumatic injuries of Piper sarmentosum and by adding ginger juice, lemon juice and alcohol-free beer, consumers can enjoy the jelly wine with smooth taste and a healthcare effect can be achieved at the same time.

Description

【Technical field】 [0001] The invention relates to the technical field of jelly wine, in particular to a jelly wine using fennel as a raw material and a preparation method thereof. 【Background technique】 [0002] With the improvement of living standards, consumers have higher and higher requirements for beverages and food, not only pursuing delicious taste and food safety, but also pursuing health care products. At present, there are many varieties of jelly wines on sale in the market, and these jelly wines are mainly made of the following raw materials: water, sugar, wine, fruit flavor, fruit juice, gelling agent, preservatives, food coloring, by selecting different ingredients After mixing with alcohol concentration, jelly wine products of various tastes and concentrations are produced. However, the above-mentioned jelly wine contains various essences, preservatives, food colorings, etc. Drinking for a long time may damage the spleen and stomach, cause the increase of garb...

Claims

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Application Information

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IPC IPC(8): C12C12/04C12C5/00
Inventor 唐拥军
Owner BAISE UNIV
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