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Method for preparing fruit drink distilled liquor by pasteurization method

A liquor and fruit technology, applied in the field of food processing, can solve the problems of reducing the spicy and strong burning sensation of liquor, and achieve the effect of reducing the spicy and strong burning sensation and retaining liquor

Inactive Publication Date: 2018-12-07
王培琪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the above problems, the present invention is proposed. Although it is four kinds of fruits, it is neither fruit wine nor dry red wine. The spicy and strong burning sensation of baijiu, the taste is similar to that of a drink, but retains the mellow and stomach-warming effect of baijiu

Method used

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Examples

Experimental program
Comparison scheme
Effect test

experiment example 1

[0017] A kind of fruit beverage white wine brewed by pasteurized heating method, made of the following raw materials: cactus fruit, passion fruit, green plum, wild apricot, high-quality rock sugar and white wine, between the said cactus fruit, passion fruit, green plum and wild apricot The proportioning ratio is respectively cactus fruit 12.5%, passion fruit 7.2%, greengage 12%, wild apricot 68.3%, and described white wine is the 53 degree white wine of five years, and takes 100 jins.

[0018] A kind of preparation method of the fruit beverage white wine brewed by pasteurized heating method, the steps are as follows:

[0019] (1) Take according to the ratio of 12.5% ​​cactus fruit, 7.2% passion fruit, 12% green plum, and 68.3% wild apricot, and soak them in white wine for three months;

[0020] (2) Pour the white wine soaked in cactus fruit, passion fruit, green plum, and wild apricot for three months into a pasteurized pot, slowly heat to 60-82°C, keep it warm for 48 hours, t...

experiment example 2

[0023] A kind of fruit drink liquor brewed by pasteurized heating method, made of the following raw materials: prickly pear fruit, passion fruit, green plum, wild apricot and white wine, the proportioning ratio between said cactus fruit, passion fruit, green plum and wild apricot 13% of prickly pear fruit, 7% of passion fruit, 15% of green plum, and 65% of wild apricot.

[0024] A kind of preparation method of the fruit beverage white wine brewed by pasteurized heating method, the steps are as follows:

[0025] (1) Take according to the ratio of 13% cactus fruit, 7% passion fruit, 15% green plum, and 65% wild apricot, and soak them in white wine for three months;

[0026] (2) Pour the white wine soaked in cactus fruit, passion fruit, green plum, and wild apricot for three months into a pasteurized pot, slowly heat to 60°C, keep warm for 45 hours, then cool down naturally to normal room temperature, and continue to soak 10 moon;

[0027] (3) After 10 months, add 10% high-qual...

experiment example 3

[0029] A kind of fruit drink liquor brewed by pasteurized heating method, made of the following raw materials: prickly pear fruit, passion fruit, green plum, wild apricot and white wine, the proportioning ratio between said cactus fruit, passion fruit, green plum and wild apricot Respectively 11% of prickly pear fruit, 9% of passion fruit, 20% of green plum, 60% of wild apricot, described white wine is the 50 degree white wine of six years, and takes 100 jins.

[0030] A kind of preparation method of the fruit beverage white wine brewed by pasteurized heating method, the steps are as follows:

[0031] (1) Take according to the ratio of 11% cactus fruit, 9% passion fruit, 20% green plum, and 60% wild apricot, and pour them into white wine to soak for three months;

[0032] (2) Pour the white wine soaked in cactus fruit, passion fruit, green plum, and wild apricot for three months into a pasteurized pot, slowly heat to 63°C, keep warm for 55 hours, then cool down naturally to no...

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PUM

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Abstract

The invention discloses fruit drink distilled liquor brewed by a pasteurization method. The distilled liquor is prepared from the following raw materials: 3kg of high-quality rock candy and 50kg of distilled liquor which has 53 degrees and is aged 5 years, and 15kg of fruits, wherein 15kg of fruits respectively comprise 12.5 percent of prickly pear fruits, 7.2 percent of passion fruits, 12 percentgreen plums and 68.3 percent of ansu apricots. The fruit drink distilled liquor prepared by the method is not fruit wine or red wine although four fruits are contained, has the flavor of fruits and the property of distilled liquor, and mainly shows the attribute of distilled liquor, the spicy and strong burning feel of distilled liquor is furthest reduced, the taste likes drink, but the mellow fragrance and stomach-warming effect of the distilled liquor can be maintained.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing fruit drink liquor brewed by a pasteurized heating method. Background technique [0002] Pasteurization, also known as low-temperature disinfection, is a cold sterilization method invented by French microbiologist Pasteur. It is a disinfection method that uses a lower temperature to kill germs and maintain the flavor of nutrients in items. The method is often used broadly to define the heat treatment method required to kill various pathogenic bacteria. Use a lower temperature (generally 60-82°C above zero) to heat the food within a specified time to kill bacteria. It is a method that can achieve the purpose of disinfection without damaging the nutritional content of food. , The heat treatment degree of pasteurization is relatively low, and it is generally heated at a temperature lower than the boiling point of water. The current liquor is discouraged by many...

Claims

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Application Information

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IPC IPC(8): C12G3/04
CPCC12G3/04
Inventor 王培琪
Owner 王培琪
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