Novel fruit-soaked liquor

A new type of white wine technology, applied in the field of fruit-infused beverages, can solve the problem of fewer varieties of fruit-infused wines, and achieve the effects of fragrant breath, clear smell and pleasant color.

Inactive Publication Date: 2019-04-23
李庆山
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, most of the brewed wines on the market are aperitifs, liqueurs, and medicinal wines, which cannot meet people's needs, and black foods are becoming more and more popular. There are very few varieties of fruit dip wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0032] To prepare black wolfberry wine:

[0033] 1. Remove impurities and clean the black wolfberry, and then quickly wash it with running water to remove the floating dust on the surface;

[0034] 2. Take by weighing 12 parts by weight of black wolfberry and soak in 488 parts by weight of white wine for two months.

[0035] Preparation of black fungus wine:

[0036] 1. Soak black fungus in clean water to soften, remove impurities and roots;

[0037] 2. Get 6 parts by weight of dried black fungus and soak them in white wine of 494 parts by weight for three months.

[0038] To prepare the blueberry wine:

[0039] 1. Clean the blueberries to remove impurities and rinse the surface with water;

[0040] 2. Get 40 parts by weight of blueberries and 460 parts by weight of white wine to soak for three months.

[0041] To prepare longan wine:

[0042] 1. Peel the longan

[0043] 2. Get 37 parts by weight longan and 463 parts by weight white wine and soak for two months.

[004...

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PUM

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Abstract

The invention provides novel fruit-soaked liquor. The fruit-soaked liquor is prepared from, by weight, 42-50% of black wolfberry wine, 14-16% of black fungus wine, 22-27% of blueberry wine, and 10-16%of longan wine. The black wolfberry wine is prepared from, by weight, 12 parts of black wolfberries and 488 parts of liquor; the black fungus wine is prepared from, by weight, 6 parts of black fungusand 494 parts of liquor; the blueberry wine is prepared from, by weight, 40 parts of blueberries and 460 parts of liquor; the longan wine is prepared from, by weight, 37 parts of longan and 463 partsof liquor. The provided fruit-soaked liquor is blending liquor and has mellow and soft taste, fragrant smell, pleasant color and certain health-care effect.

Description

Technical field: [0001] The invention relates to a fruit-infused beverage, in particular to a fruit-infused drinking liquor. Background technique: [0002] With the continuous improvement of people's living standards, functional food has become a major trend in the development of the food industry in the 21st century. People not only require rich nutritional value of food, but also have health benefits. Currently, there are many varieties of soaking wine on the market. Most of them are soaked in wine with traditional Chinese medicine. [0003] Patent invention CN103897940 discloses a gynostemma selenium-enriched health wine and a preparation method thereof, which is characterized in that: 10-20 parts of selenium-rich gynostemma extract (concentrated juice), 3-7 parts of American ginseng, 5-10 parts of Polygonatum, 4-10 parts of acacia bark, 20-50 parts of medlar, 5-10 parts of angelica, 4-8 parts of bergamot, 5-15 parts of rock sugar, soak in white wine for 10-25 days, and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/055
CPCC12G3/04
Inventor 李庆山
Owner 李庆山
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