Natural herbal premix wine and production method thereof

A pre-mixed and natural technology, applied in the field of pre-mixed wine, can solve the problems of single flavor and backward preparation technology, and achieve the effect of increasing functional ingredients, good stability and ensuring chemical safety.

Inactive Publication Date: 2017-08-04
JING BRAND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a natural herbal pre-mixed wine and its preparation method in view of the existing problems of single flavor of pre-mixed wine, extensive use of synthetic flavors, artificial pigments and preservatives, and backward preparation technology.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0063] The present embodiment takes the production of 40000L natural herbal pre-mixed wine as an example to explain the present invention in detail.

[0064] A natural herbal pre-mixed wine, each 1000L is composed of the following raw materials:

[0065] Ginseng Extract 100g Goji Berry Extract 94g

[0066] Pueraria Root Extract 10g Maca Extract 16g

[0067] Guarana Extract 100g Fructose Syrup 38.96kg

[0068] White sugar 30kg Citric acid monohydrate 1kg

[0069] Malic Acid 0.5kg Natural Passion Fruit Flavor 700mL

[0070] Safflower Yellow 130g 70° Base Wine 64.3L

[0071] CO 2 5kg apple juice 10L

[0072] Purified water balance.

[0073] The 70° base liquor described in this example is blended with 65-75° Daqu Luzhou-flavored original liquor and 65-70° Xiaoqu Fen-flavored original liquor as raw materials, and its alcohol content is 70±1%vol. Ester ≥ 0.1g / L.

[0074] The guarana extract is imported guarana extract, wherein the caffeine content is more than or equal to...

Embodiment 2

[0101] This embodiment explains the present invention by taking the preparation of 20000L natural herbal pre-mixed wine as an example.

[0102] A natural herbal pre-mixed wine, each 1000L is composed of the following raw materials:

[0103] Ginseng Extract 120g Goji Berry Extract 105g

[0104] Pueraria Root Extract 15g Maca Extract 15g

[0105] Guarana Extract 120g Fructose Syrup 35kg

[0106] White sugar 30kg Citric acid monohydrate 1kg

[0107] Malic Acid 0.7kg Natural Passion Fruit Flavor 750mL

[0108] Safflower Yellow 120g 70° Base Wine 65L

[0109] CO 2 4kg apple juice 10L

[0110] Purified water balance.

[0111] The 70° base liquor described in this example is blended with 65-75° Daqu Luzhou-flavored original liquor and 65-70° Xiaoqu Fen-flavored original liquor as raw materials, and its alcohol content is 70±1%vol. Ester ≥ 0.1g / L.

[0112] The guarana extract is imported guarana extract, wherein the caffeine content is more than or equal to 10%.

[0113] A ...

Embodiment 3

[0126] This embodiment explains the present invention by taking the preparation of 10000L natural herbal pre-mixed wine as an example.

[0127] A natural herbal pre-mixed wine, each 1000L is composed of the following raw materials:

[0128] Ginseng Extract 150g Goji Berry Extract 120g

[0129] Pueraria Root Extract 20g Maca Extract 20g

[0130] Guarana Extract 150g Fructose Syrup 30kg

[0131] White sugar 40kg Citric acid monohydrate 2kg

[0132] Malic Acid 0.5kg Natural Passion Fruit Flavor 500mL

[0133] Safflower Yellow Pigment 150g 70° Base Wine 50L

[0134] CO 2 3kg apple juice 8L

[0135] Purified water balance.

[0136] The 70° base liquor described in this example is blended with 65-75° Daqu Luzhou-flavored original liquor and 65-70° Xiaoqu Fen-flavored original liquor as raw materials, and its alcohol content is 70±1%vol. Ester ≥ 0.1g / L.

[0137] The guarana extract is imported guarana extract, wherein the caffeine content is more than or equal to 10%.

[0...

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PUM

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Abstract

The invention relates to the technical field of premix wines, in particular to natural herbal premix wine and a production method thereof; the natural herbal premix wine, per 100 L, comprises, by weight, 100-150 g of ginseng extract, 90-120 g of wolfberry fruit extract, 10-20 g of kudzuvine root extract, 10-20 g of Maca extract, 100-150 g of Guarana extract, 30-40 kg of high fructose corn syrup, 20-40 kg of white granulated sugar, 0.5-2 kg of citric acid monohydrate, 0.5-1 kg of malic acid, 500-1000 mL of natural fruit flavor, 100-150 g of carthamin yellow, 50-70 L of 70 v/w base wine, CO2 of 3-5 kg, 8-12L of apple juice and the balance of purified water; the natural herbal premix wine has bright yellow color and mild body, is sour and sweet, has cool aftertaste, has fruit aroma, medicinal aroma and liquor aroma, has unique flavor, is a low-ABV alcoholic drink and is particularly suitable for young consumers.

Description

technical field [0001] The invention relates to the technical field of pre-mixed wine, in particular to a natural herbal pre-mixed wine and a preparation method thereof. Background technique [0002] At present, the common pre-mixed wines on the market have a relatively single flavor, serious homogeneity of raw materials, and the use of a large number of synthetic flavors, artificial colors, and preservatives. Moreover, the raw material base wines are generally blended with edible alcohol and rum flavors. The wine body has no nutritional components, the production process is relatively extensive, and the product quality is poor. Contents of the invention [0003] The object of the present invention is to provide a natural herbal pre-mixed wine and its preparation method for the current existing pre-mixed wine with single flavor, extensive use of synthetic flavors, artificial pigments and preservatives, backward preparation technology and the like. The pre-mixed wine of th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
CPCC12G3/04
Inventor 陈道玉王磊周慧黄秀华邓伟琼
Owner JING BRAND
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