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Alcohol-free flavoring wine and preparation process thereof

A technology for flavoring and alcohol-based wine, which is applied in the preparation of alcoholic beverages, medical preparations containing active ingredients, plant raw materials, etc. , brain and body development-promoting effect

Inactive Publication Date: 2019-08-06
北京牛栏山庄饮品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the alcohol content of ordinary alcoholic beverages is too high, and drinking high-grade alcoholic beverages is obviously harmful to human health.

Method used

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  • Alcohol-free flavoring wine and preparation process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1, a kind of preparation technology of non-alcoholic flavored liquor,

[0032] S1 material preparation: Prepare the ingredients of the fragrance composition, flavor composition and functional composition. The chrysanthemum is made of high-stem marigold, and the wood vinegar is food-grade wood vinegar, and preliminary cleaning is carried out. In the composition, patchouli, kapok, chrysanthemum, magnolia, and jasmine are configured according to the mass ratio of 1:1:4:4:4, and in the flavor composition, carrot juice, white radish juice, ginger juice, and wood vinegar are prepared according to the mass ratio The ratio is 10:4:2:1. In the functional composition, mushroom extract, water-soluble DHA and folic acid are configured according to the mass ratio of 8:2:1;

[0033] S2 Mix the various components obtained with deuterium-depleted water and alcohol-free base wine according to 20Kg of alcohol-free base wine, 10Kg of deuterium-depleted water, 5Kg of flavoring c...

Embodiment 2

[0036] Embodiment 2, a kind of preparation technology of non-alcoholic flavored liquor,

[0037] S1 material preparation: Prepare the ingredients of the fragrance composition, flavor composition and functional composition. The chrysanthemum is made of high-stem marigold, and the wood vinegar is food-grade wood vinegar, and preliminary cleaning is carried out. In the composition, patchouli, kapok, chrysanthemum, magnolia, and jasmine are configured in a mass ratio of 3:3:4:6:6, and in the flavor composition, carrot juice, white radish juice, ginger juice, and wood vinegar are formulated in mass ratios The ratio is 10:6:4:3, and in the functional composition, mushroom extract, water-soluble DHA, and folic acid are configured according to the mass ratio of 8:4:2;

[0038] S2 Mix the various components obtained with deuterium-depleted water and alcohol-free base wine according to 40Kg of alcohol-free base wine, 40Kg of deuterium-depleted water, 11Kg of flavoring composition, 11Kg ...

Embodiment 3

[0041] Embodiment 3, a kind of preparation technology of non-alcoholic flavored liquor,

[0042] S1 material preparation: Prepare the ingredients of the fragrance composition, flavor composition and functional composition. The chrysanthemum is made of high-stem marigold, and the wood vinegar is food-grade wood vinegar, and preliminary cleaning is carried out. In the composition, patchouli, kapok, chrysanthemum, magnolia, and jasmine are configured in a mass ratio of 2:2:4:5:5, and in the flavor composition, carrot juice, white radish juice, ginger juice, and wood vinegar are formulated in mass ratios The ratio is 10:5:3:2, and in the functional composition, mushroom extract, water-soluble DHA, and folic acid are configured according to the mass ratio of 8:3:1.5;

[0043] S2 Mix the various components obtained with deuterium-depleted water and alcohol-free base wine according to 30Kg of alcohol-free base wine, 25Kg of deuterium-depleted water, 8Kg of flavoring composition, 8Kg ...

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Abstract

The invention discloses alcohol-free flavoring Baijiu comprising alcohol-free base wine, low-deuterium water, a flavoring composition, a flavor composition and a functional composition; the functionalcomposition comprises a shiitake mushroom extract, water-soluble DHA and folic acid; the flavoring composition comprises agastache rugosus, common bombax flower, chrysanthemum, magnolia flower and jasmine; the flavor composition comprises a carrot juice, a white radish juice, a ginger juice and wood vinegar; the alcohol-free flavoring Baijiu has good product effect with good color, aroma and taste, has a certain wine aroma but is not intoxicating, is harmless to a human body, can meet the needs of all kinds of people with sensitive bodies, is more suitable for pregnant women, not only can supplement a large number of essential nutrients during pregnancy, also can strengthen the spleen and stomach functions of the pregnant women, reduces the occurrence of adverse reactions, not only meetsthe daily drinking and social needs but also can adjust the physical condition, and improves self health conditions.

Description

technical field [0001] The invention relates to the field of preparation of non-alcoholic wine, more specifically, it relates to a non-alcoholic flavored wine and a preparation process thereof. Background technique [0002] Non-alcoholic wine is a kind of wine with ultra-low alcohol content, and its market applicability is wider. It is not only suitable for people who pay attention to health, but some fruity non-alcoholic wines are also very suitable for women, children and the elderly. However, the alcohol content of ordinary alcoholic beverages is too high, and drinking high-grade alcoholic beverages is obviously harmful to human health. [0003] Refer to the patent application with application number 201510967912.0, which discloses a method for brewing non-alcoholic liquor, which is fermented by adding Lutheran yeast and Bacillus coagulans to obtain yeast fermented solid mash; adding yeast fermented solid mash Fermented with Monascus spp. to obtain solid-state esterifica...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/055C12G3/05C12G3/06A61K36/9068A61P15/00
CPCA61K36/185A61K36/23A61K36/287A61K36/532A61K36/575A61K36/63A61K36/9068A61P15/00C12G3/06C12G3/05C12G3/055A61K2300/00
Inventor 姜亦庆
Owner 北京牛栏山庄饮品有限公司
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