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Blended pepper wine and preparation thereof

A technology for chili pepper and capsaicin, which is applied in the field of blending chili wine and preparation, can solve the problems of large space, high production cost, difficult control of product spiciness, etc., and achieves the effects of simple preparation process, low cost, and alleviating waist and leg pain.

Inactive Publication Date: 2009-04-15
TIANJIN AGRICULTURE COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the difference in the variety of pepper raw materials, the capsaicin contained in it is not the same, so the spiciness of each batch of products prepared is not easy to control, and because fresh pepper fruits are used as raw materials, a large space is needed for storage and preservation, making the production cost relatively high. high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A blended chili wine is made by the following method:

[0023] (1) Take capsaicin, white wine, menthol, curcumin, citric acid and protein sugar with a volume percentage concentration of 50% by mass ratio of 0.015: 100: 0.1: 0.15: 1: 1.5;

[0024] (2) Add the capsaicin to the white wine to dissolve, add the menthol and stir to dissolve; then add the curcumin, citric acid and protein sugar, fully stir to dissolve, then add an appropriate amount of sweet orange essence to make a mixed solution ;

[0025] (3) Add pure water 7 times the volume of the mixed solution to the mixed solution, fill it and sterilize it at 60°C for 20 minutes to prepare a blended chili wine.

Embodiment 2

[0027] A blended chili wine is made by the following method:

[0028] (1) Take capsaicin, 50% liquor, menthol, curcumin, citric acid and protein sugar in a ratio of 0.01: 100: 0.3: 0.15: 3: 0.5 by mass;

[0029] (2) Add the capsaicin to the white wine to dissolve, add the menthol and stir to dissolve; then add the curcumin, citric acid and protein sugar, fully stir to dissolve, then add an appropriate amount of sweet orange essence to make a mixed solution ;

[0030] (3) Add 8 times the volume of pure water to the mixed solution, fill it, and then sterilize it at 70° C. for 5 minutes to prepare a blended chili wine.

Embodiment 3

[0032] A blended chili wine is made by the following method:

[0033] (1) Take capsaicin, white wine, menthol, curcumin, citric acid and protein sugar that are 50% by volume in a ratio of 0.025: 50: 0.05: 0.1: 0.5: 1.5 by mass;

[0034] (2) Add the capsaicin to the white wine to dissolve, add the menthol and stir to dissolve; then add the curcumin, citric acid and protein sugar, fully stir to dissolve, then add an appropriate amount of sweet orange essence to make a mixed solution ;

[0035] (3) Add 5 times the volume of pure water to the mixed solution, fill it with pure water, and then sterilize it at 65° C. for 10 minutes to prepare a blended chili wine.

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PUM

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Abstract

The invention discloses a recombined chili wine and a preparation method thereof. The recombined chili wine is produced by the following method: (1) capsaicin, liquor with the volume concentration of 50 percent, menthol, curcumine, citric acid and glycoprotein are weighed; (2) the capsaicin is dissolved in the liquor, added with the menthol, agitated and further dissolved; and the curcumine, the citric acid and the glycoprotein are added, completely agitated and dissolved, and proper amount of orange flavor essence is added, thus obtaining a mixed solution; and (3) purified water with the volume 5 to 10 times of the mixed solution is added into the mixed solution, encapsulated and sterilized at the temperature of 60 to 70 DEG C for 5 to 20 minutes, thus obtaining the recombined chili wine. The recombined chili wine is easy to control. The recombined chili wine adequately utilizes the fat decreasing, weight losing, blood circulation invigorating and menstrual flow stimulating functions of the capsaicin, has the actions for treating chilblain and relieving lumbocrural pains, looks orange yellow, and has intense aroma, irritant mouthfeel and mind refreshing effect. The recombined chili wine has simple preparation technique and lower cost.

Description

technical field [0001] The invention relates to a blended wine and a preparation method thereof, in particular to a blended chili wine and a preparation method thereof. Background technique [0002] At present, the domestic wine industry has a development trend from high-alcohol wine to low-alcohol wine, and the consumption of fruit wine is increasing day by day. Chili wine is sold in countries such as the United States and Mexico, and chili wine is still rare in the domestic market. What the patent 98118280.1 chili wine and its production process introduces is a kind of soaking type wine obtained by using chili fruit as raw material and white wine as the wine base. Due to the difference in the variety of pepper raw materials, the capsaicin contained in it is not the same, so the spiciness of each batch of products prepared is not easy to control, and because fresh pepper fruits are used as raw materials, a large space is needed for storage and preservation, making the prod...

Claims

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Application Information

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IPC IPC(8): C12G3/04
Inventor 何新益刘金福张爱琳何庆峰樊秀花苗颖张平平黄宗海
Owner TIANJIN AGRICULTURE COLLEGE
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