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Coffee wine and preparation method thereof

A technology of coffee wine and a production method, which is applied in the field of wine preparation, can solve the problems that the taste cannot be well adapted to the taste of Chinese people, and the alcohol content of coffee is low, and achieve the effect of long-lasting fragrance, unique fragrance and widening range

Inactive Publication Date: 2016-01-20
贵州华南理工生物工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The above-mentioned patents all use coffee in the formula, but due to the low starch content of the coffee itself, its processing technology mostly chooses the wine brewing process of blending with alcoholic beverages and adding fresh fruit or sugar. The coffee prepared by the above two processes The alcohol content is low, and its taste cannot be well adapted to the tastes of Chinese people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Embodiment 1: coffee wine, it is made with the raw material of following weight ratio:

[0033] 70kg of herbal coffee beans, 14kg of glutinous rice, 5kg of soybeans, and 15kg of rice husk. The glutinous rice used is either white glutinous rice or black glutinous rice or a mixture of the two, and the rice husk used is coarse bran.

[0034] The making method of this coffee wine, comprises the following steps:

[0035] A. Mix 70kg of herbal coffee and 5kg of soybeans and crush them so that they can pass through a 40-mesh sieve, add water, stir in a retort, and cook until the mixture of coffee and soybeans is cooked, and set aside to dry;

[0036] B. Soak 14kg of glutinous rice in water, use 1-2 times the weight of glutinous rice, cook in a steamer until the glutinous rice is steamed, and set aside to dry;

[0037] C. Steam 15kg of rice husk for 30-40 minutes until there is no strange smell in the steam, then take it out and dry it in air to keep the water content below 13...

Embodiment 2

[0039] Embodiment 2: coffee wine, it is made with the raw material of following weight ratio:

[0040] 80kg of herbal coffee beans, 18kg of glutinous rice, 9kg of soybeans, and 25kg of rice husk. The glutinous rice used is either white glutinous rice or black glutinous rice or a mixture of the two, and the rice husk used is coarse bran.

[0041] The making method of this coffee wine, comprises the following steps:

[0042] A. Mix 80kg of herbal coffee and 9kg of soybeans and crush them so that they can pass through a 40-mesh sieve, add water, stir in a retort, and cook until the mixture of coffee and soybeans is cooked, and then set aside to dry;

[0043] B. Soak 18kg of glutinous rice in water, use 1-2 times the weight of glutinous rice, cook in a steamer until the glutinous rice is steamed, and set aside to dry;

[0044] C. Steam 25kg of rice husk for 30-40 minutes until there is no strange smell in the steam, then take it out and dry it in air to keep the water content bel...

Embodiment 3

[0046] Embodiment 3: coffee wine, it is made with the raw material of following weight ratio:

[0047]75kg of herbal coffee beans, 15kg of glutinous rice, 6kg of soybeans, and 19kg of rice husk. The glutinous rice used is either white glutinous rice or black glutinous rice or a mixture of the two, and the rice husk used is coarse bran.

[0048] The making method of this coffee wine, comprises the following steps:

[0049] A. Mix 75kg of herbal coffee and 6kg of soybeans and crush them so that they can pass through a 40-mesh sieve, add water, stir, put in a retort, and cook until the mixture of coffee and soybeans is cooked, and then set aside to dry;

[0050] B. Soak 15kg of glutinous rice in water, use 1-2 times the weight of glutinous rice, cook in a steamer until the glutinous rice is steamed, and set aside to dry;

[0051] C. Steam 19kg of rice husk for 30-40 minutes until there is no strange smell in the steam, then take it out and dry it in air to keep the water content...

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Abstract

The invention discloses coffee wine and a preparation method thereof. The coffee wine is prepared from, by weight, 70-80 parts of herbal coffee beans, 14-18 parts of sticky rice, 5-9 parts of soybeans and 15-25 parts of rice husks. According to the coffee wine and the preparation method thereof, a novel coffee-flavored wine beverage is presented, and the range of the wine beverage is widened; due to the fact that the herbal coffee beans are taken as the main raw materials and the starch content of the herbal coffee beans is higher than that of woody coffee, an existing baijiu technology can be adopted in the wine making process; meanwhile, due to the fact that the coffee beans which are heavy in fragrance are used in the formula, the made coffee wine has the pure good wine-coffee mellow fragrance.

Description

technical field [0001] The invention relates to coffee wine and a preparation method thereof, belonging to the technical field of wine preparation. Background technique [0002] my country is the hometown of wine, the birthplace of wine culture, and one of the earliest wine-making countries in the world. Wine brewing has a long history in my country. In China's thousands of years of civilization development history, the development of wine and culture is basically carried out simultaneously. Wine is a kind of culture. China has been a wine culture and a history of wine for five thousand years. Therefore, as people have a more comprehensive understanding of the world and higher tastes, their taste requirements for wine are gradually increasing. Just make some alcoholic beverages with characteristic taste possess broad market. [0003] What this application designs is a kind of coffee liquor and its preparation method, this kind of product does not have the sale product yet...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 郑鲁平杜尚君陈玉坤郑旭易长青
Owner 贵州华南理工生物工程有限公司
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