Formula and preparation method of coffee alcoholic drink mixed with fruit juice

A wine and coffee technology, which is applied in the formulation and preparation of coffee wine, can solve the problems of unsatisfactory color and taste, and achieve the effects of reducing the total number of bacteria, improving the taste and improving safety

Inactive Publication Date: 2019-01-29
赵为兴
View PDF4 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing method of preparing coffee liquor is just the superposition of pure coffee and alcohol, and the color and taste are not very ideal.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] A kind of coffee wine, which uses coffee beans as the main raw material, and is made by stage roasting and directly soaking in wine. The auxiliary materials include lemon, cheese, sugar, and edible alcohol. The preparation process is to select coffee beans for primary roasting, and roast the coffee beans When it is light yellow, add 5% cheese, 1% plantain, and 1% sugarcane (peeled) of coffee beans; continue to stir and bake until the coffee beans are brown, immediately take them out and add 10% vol of edible alcohol, Store in a sealed cellar at 15-30°C for more than 28 days; before filling, 5g / L lemon juice, stir well and filter.

[0011] In this embodiment, no sugar is added to meet the sugar-free demand of some consumers, and the alcohol concentration is relatively low, and the coffee aroma is strong.

Embodiment 2

[0013] A kind of coffee wine, which uses coffee beans as the main raw material, and is made by stage roasting and directly soaking in wine. The auxiliary materials include lemon, cheese, sugar, and edible alcohol. The preparation process is to select coffee beans for primary roasting, and roast the coffee beans When it reaches a light yellow color, add 10% coffee beans cheese, 3% plantains, and 5% sugar cane (peeled); continue to stir and bake until the coffee beans are brown, then take them out and add 52% vol of edible alcohol immediately. Store in a sealed cellar at 15-30°C for more than 28 days; before filling, add 100g / L granulated sugar and 8g / L lemon juice, stir well and filter.

[0014] This example has a higher alcohol concentration, with a mellow aroma of coffee, and lemon enhances the taste of coffee wine, and the taste of the wine is sweet and sour.

Embodiment 3

[0016] A kind of coffee wine, which uses coffee beans as the main raw material, and is made by stage roasting and directly soaking in wine. The auxiliary materials include lemon, cheese, sugar, and edible alcohol. The preparation process is to select coffee beans for primary roasting, and roast the coffee beans When it reaches a light yellow color, add 8% cheese, 2% plantain, and 3% sugar cane; continue to stir and roast until the coffee beans are brownish-yellow. Store in a sealed cellar for more than 28 days in a clean environment; before filling, add 50g / L granulated sugar and 5g / L lemon juice, stir well and filter.

[0017] In this embodiment, the coffee aroma and alcohol concentration are both moderate, evenly divided, and complement each other.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a brand-new formula of a coffee alcoholic drink mixed with fruit juice. The coffee alcoholic drink mixed with fruit juice is mainly prepared from coffee beans, cheese, banana musa fruits, culmus sacchari sinensis, granulated sugar, lemon fruits and edible alcohol. The preparation method comprises the following steps: carrying out primary baking on the selected high-qualitycoffee beans, and when the coffee beans are baked to be light yellow, adding cheese with the amount being 5-10 % of that of the coffee beans, banana musa fruits with the amount being 1-3 % of that thecoffee beans, and culmus sacchari sinensis with the amount being 1-5 % of that of the coffee beans; carrying out further stirring and baking till the coffee beans are brownish yellow, immediately taking out the coffee beans, adding the coffee beans into the 4-60 %vol edible alcohol, and carrying out sealed cellar storage for 28 days or a longer time in the environment with the temperature being 15-30 DEG C; and before filling, adding 0-300 g/L of granulated sugar, 3-10 g/L of lemon juice, carrying out uniform stirring, and carrying out filtering. According to the formula and the preparation method, the cold soaking process of directly adding the baked coffee beans into the wine for soaking is adopted, so that the intrinsic aroma of the coffee beans and the mellowness of the wine are reserved, and lemon can promote the mouthfeel of the coffee alcoholic drink mixed with fruit juice; and during the process, no fermentation is adopted, so that the total number of bacteria in the product is greatly reduced, and thus the safety of drink product is improved.

Description

technical field [0001] The invention relates to the technical field of wine production, in particular to a formula of coffee wine and a preparation method thereof. Background technique [0002] In the prior art, rosé is usually made by fermentation, and there is seldom coffee liqueur. The existing method for preparing coffee liquor is only the superposition of pure coffee and alcohol, and the color and taste are not very ideal. Contents of the invention [0003] In view of the above problems, the present invention provides a formula of coffee liqueur and a preparation method thereof. [0004] The invention discloses a formula of coffee liqueur, which uses coffee beans as the main raw material, and is made by stage roasting and directly soaking with wine, and auxiliary materials include lemon, cheese, granulated sugar and edible alcohol. [0005] The preparation process of the above-mentioned coffee wine is to select coffee beans for primary roasting. When the coffee bean...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12G3/06
CPCC12G3/04C12G3/06
Inventor 赵为兴
Owner 赵为兴
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap