Production method of blended wine

Abstract

The invention relates to a production method of blended wine. The method comprises the following steps: adding dried raw materials into 50ml of 45-65-degree white spirit, soaking for 24-72 hours whilestirring, and filtering, thereby obtaining the blended wine. The raw materials are any one or mixture of lycium ruthenicum, semi-plum, mulberry, raspberry, Chinese date, blueberry, longan, blackcurrant grape, cashew nut and mint leaf. The production method disclosed by the invention has the beneficial effects that the preparation process is simple and convenient, the production cost is low, the blended wine is colored and flavored, rich in color, unique in aroma, safe and free of side effect, the selected raw materials are natural and safe food materials, and other artificial additives are avoided.

Description

technical field [0001] The invention relates to the technical field of liquor development, in particular to a production method of prepared liquor. Background technique [0002] China's wine culture has a history of more than 3,000 years. Since the Song Dynasty, people have been drinking liquor for more than 1,000 years. It is said that Chinese people's physique is more suitable for drinking liquor. Liquor is a must-have product for people to treat guests, give gifts, entertain friends, celebrate festivals and major festive events. [0003] Baijiu is also called sake or spicy wine. It is precisely because of its pungent and blandness that it is neither solemn nor elegant, and it is easy to cause disputes and persuasion among people psychologically, which is quite different from people's civilized eating habits; We often encounter drunken drunkards provoking quarrels, and we often hear of accidents caused by excessive drinking and traffic accidents caused by drunk driving. ...

AI Technical Summary

Problems solved by technology

[0008] The application number is 200710112321.0, and the patent name is colorful liquor and its preparation method. The liquor prepared by this patent cannot add flavor to the liquor, and the color of the prepared liquor is not too rich. The storage conditions of wine are very dangerous. Different storage conditions will not only cause color differences, but may also cause direct and irreversible discoloration; since most wines have a certain degree of acidity, the color will drift after adding coloring materials; the prepared The coloring material is difficult to preserve, the longer it is stored, the less soluble the coloring material will be

The application number is 201510043797.8, and the patent name is the preparation method of rose-flavored liquor. Although the liquor prepared by this patent has fragrance, the color of this liquor is relatively dull and the process is relatively complicated.

96119710.2 "colorful multifunctional wine and its preparation method" disclosed in the patent publication, and 99126392.8 "red liquor and its preparation method" disclosed in the patent publication, their common shortcoming is: the batching is too complicated, and its result will inevitably lead to, the raw material is difficult to complete, the raw material It is difficult to control the quality (for example, maturity), the transportation and storage of raw materials are difficult, the fragrance and color are relatively monotonous, and it is difficult to avoid the toxic and side effects of raw materials

The 88100720.X "Production Process Formula of Olive Fruit Wine" disclosed in the patent bulletin is to soak olive pulp in wine, and then filter to obtain olive fruit wine. The biggest disadvantage is that the taste is too bad