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Method for preparing cream fragrant wine and cream fragrant made thereby

A technology for creamy wine and cream, applied in the preparation of alcoholic beverages, etc., can solve the problems of high alcohol content, irritating feeling, not good for health, etc., and achieve the effect of low alcohol content, low sugar content and delicate taste

Inactive Publication Date: 2006-08-09
乌云达来 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But this wine alcohol content is higher 17% (V / V), is too sweet again, and a kind of stimulation is arranged when drinking; Because the content of alcohol, sugar, fat is higher, long-term drinking is unhealthy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Creamy wine is prepared according to the steps of the above preparation method, wherein the raw materials of the low-fat cream powder are: 15 kg of non-dairy creamer containing 51% by weight of fat and 1.7% by weight of protein, and 52% by weight of fat. %, 60 kg of cream powder containing 6% by weight of protein, 15 kg of sugar-free milk powder containing 23% by weight of fat and 26% by weight of protein, and 10 kg of maltodextrin;

[0039] Wherein the raw material of cream flavored wine is: 10 kilograms of low-fat cream powder, 50 kilograms of brandy wines with alcohol content of 38% (V / V), 4 kilograms of white granulated sugar, 36 kilograms of warm boiled water at 35 ℃;

[0040] Wherein the temperature of the mixing tank is 35° C., and the pressure of the homogenizer is 40 MPa.

Embodiment 2

[0042] Creamy wine is prepared according to the steps of the above preparation method, wherein the raw materials of the low-fat cream powder are: 15 kg of non-dairy creamer containing 50% by weight of fat and 1.5% by weight of protein, and 55% by weight of fat. %, 40 kg of cream powder containing 5% protein by weight, 20 kg of sugar-free milk powder containing 20% ​​fat by weight, 26% protein by weight, and 25 kg of maltodextrin;

[0043] Wherein the raw material of buttery wine is: 22 kilograms of low-fat cream powder, 40 kilograms of brandy wines with alcohol content of 38% (V / V), 8 kilograms of white sugar, and 30 kilograms of warm boiled water at 40° C.;

[0044] Wherein the temperature of the mixing tank is 37° C., and the pressure of the homogenizer is 41 MPa.

Embodiment 3

[0046] Creamy wine is prepared according to the steps of the above-mentioned preparation method, wherein the raw materials of the low-fat cream powder are: 25 kg of non-dairy creamer containing 55% by weight of fat and 2% by weight of protein, and 50% by weight of fat %, 50 kg of cream powder containing 8% by weight of protein, 5 kg of sugar-free milk powder containing 25% by weight of fat and 26% by weight of protein, and 20 kg of maltodextrin;

[0047] Wherein the raw material of creamy wine is: 21 kilograms of low-fat cream powder, 25 kilograms of brandy wines with alcohol content of 38% (V / V), 3 kilograms of white sugar, and 51 kilograms of warm boiled water at 36° C.;

[0048] Wherein the temperature of the mixing tank is 39° C., and the pressure of the homogenizer is 42 MPa.

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PUM

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Abstract

This invention provides a preparation method for cream sweet wine including the following steps: 1, mixing plant-fat powder: 15-25%, thin cream powder: 40-60%, sugarless milk powder: 5-20% and malt dextrin: 10-25% to prepare low-fat thin cream powder, 2, preparing cream sweet wine in the following weight percentages and proportions: low-fat cream powder or thin cream: 10-22%, brandy in the spirit degree of 38%: 25-50%, granulated sugar: 3-8% and warm boiled water: 30-51%, preparation steps: putting the low-fat thin cream powder and granulated sugar into a dry-mixing machine to be mixed uniformly to be sent into a dissolving tank, adding necessary warm boiled water to be mixed till the sugar is dissolved then to be sent into a mixing tank and added with necessary brandy to be mixed uniformly and sent into a homogeneous machine for homogenization to get the cream sweet wine.

Description

technical field [0001] The invention relates to a method for preparing wine, in particular to a method for preparing fragrant butter wine, and also relates to the fragrant cream wine prepared by the method. Background technique [0002] The British "Bailey" brand chocolate cream liqueur currently on the market is a casual milk wine with a sweet and rich chocolate fragrance. But this wine alcohol content is higher 17% (V / V), is too sweet again, and a kind of stimulation is arranged when drinking; Because the content of alcohol, sugar, fat is higher, long-term drinking is unhealthy. Contents of the invention [0003] The object of the present invention is to provide a method for preparing fragrant butter wine and the prepared cream fragrant wine. The cream flavored wine prepared by the invention has low alcohol content, low sugar content, appropriate amount of fat and protein, delicate and soft taste, long-term drinking and good health, thus overcoming the shortcomings of e...

Claims

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Application Information

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IPC IPC(8): C12G3/04
Inventor 乌云达来
Owner 乌云达来