Coffee wine and its production

Abstract

A coffee wine and its production are disclosed. The coffee wine consists of coffee 1.5-5 proportion, edulcorator 40-100 proportion, emulsifier 2-8 proportion, stabilizer 1.9-6 proportion, grease 28.8-60 proportion, Tween-80 0.8-1.7 proportion, antioxidant 0.1-0.2 proportion, antiseptics 0.13-0.25 proportion, salt 1-3 proportion, buffering agent 0.5-1 proportion, coloring matter 0.5-1.2 proportion, essence 3-6 proportion, 95% alcoholic beverage 48-98 proportion and bitter remover 0.1-0.3 proportion. It's cheap and alimentative, has good taste and short production period.

Description

technical field [0001] The invention belongs to the field of alcoholic beverages, in particular to a kind of coffee wine, and also relates to its preparation method. Background technique [0002] Existing coffee wine is relatively single phase system, its composition is relatively few, and wine body is similar to common wine, and color, aroma, taste are single, and nutritional structure is incomplete. It is a drink based on wine and supplemented by coffee. Its preparation method mainly has two forms: one uses coffee fruit, meat, and skin as raw materials, and is prepared by traditional fermentation technology, which has a long production cycle and is susceptible to various aspects such as staff inoculation, yeast quality, and the environment during the production process. impact, its production rate is unstable, the production risk is large, and the energy consumption is high; the second is to use the soaking process, that is, the coffee fruit, meat, and skin are soaked in ...

AI Technical Summary

Problems solved by technology

Its preparation method mainly has two forms: one uses coffee fruit, meat, and skin as raw materials, and is prepared by traditional fermentation technology, which has a long production cycle and is susceptible to various aspects such as staff inoculation, yeast quality, and the environment during the production process. impact, its production rate is unstable, the production risk is large, and the energy consumption is high; the second is to use the soaking process, that is, the coffee fruit, meat, and skin are soaked in white wine, and the nutrients cannot be completely separated out, and some disadvantages are easy to occur during the soaking process. Substances that are not easily controlled

Regardless of which method is used to prepare coffee wine, its composition can only be determined by the raw materials themselves and the brewing process, which is very random, and the nutritional content is not reasonable, and it cannot maintain the original taste of coffee.

Alcohol and coffee are more irritating to the stomach. Generally, although coffee alcohol is not high in alcohol content, it is more irritating to the mouth and stomach.

In order to reduce the stimulation of coffee wine, some people add cream to it, but this kind of coffee wine oil and water are separated, and it can only be drunk now, and it is not easy to store