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Jujube cocktail

A technology for cocktails and jujube wine, applied in the field of winemaking, can solve problems such as inconvenience of drinking for ordinary consumers, and achieve the effects of being convenient for mass consumption, prolonging shelf life and being convenient to drink.

Inactive Publication Date: 2011-05-11
山西悦卜林创业投资有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Cocktails generally need to be prepared on-site, which is inconvenient for ordinary consumers to drink

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] The red date cocktail contains: 50 parts by weight of red date wine, 5 parts by weight of red date juice, 5 parts by weight of lemon juice, 5 parts by weight of orange juice, 10 parts by weight of grape juice, 10 parts by weight of hawthorn juice and 1 part by weight of mint juice. The parts by weight are g, kg and the like.

[0042] The production method of the jujube cocktail is as follows: mixing the above raw materials, stirring evenly, clarifying, and filling.

[0043] The clarification is to process the uniformly stirred mixed raw materials at -5°C for 6 hours at low temperature, filter to obtain liquor, heat the liquor to 15°C and keep it for 6 hours, and then filter; Filtration, heating, and re-filtering are repeated twice in this way, and finally a highly clarified jujube cocktail is obtained, and the filtering is filtering through a diatomaceous earth filter.

[0044] Described jujube wine production method comprises the following steps:

[0045] Select red ...

Embodiment 2

[0063] The red date cocktail contains: 100 parts by weight of red date wine, 10 parts by weight of red date juice, 5 parts by weight of lemon juice, 5 parts by weight of orange juice, 10 parts by weight of grape juice, 5 parts by weight of hawthorn juice and 2 parts by weight of mint juice. The parts by weight are g, kg and the like.

[0064] The production method of the jujube cocktail is as follows: mixing the above raw materials, stirring evenly, clarifying, and filling.

[0065] The clarification is to process the uniformly stirred mixed raw materials at a low temperature of -5°C for 12 hours, filter the liquor, heat the liquor to 25°C and keep it for 12 hours, and then filter; Filtration, heating, and re-filtering are repeated 5 times in this way, and finally a highly clarified red date cocktail is obtained, and the filtering is filtering through a diatomaceous earth filter.

[0066] Described jujube wine production method comprises the following steps:

[0067] Select ...

Embodiment 3

[0084] The red date cocktail contains: 150 parts by weight of red date wine, 15 parts by weight of red date juice, 10 parts by weight of lemon juice, 15 parts by weight of orange juice, 10 parts by weight of grape juice, 15 parts by weight of hawthorn juice and 6 parts by weight of mint juice. The parts by weight are g, kg and the like.

[0085] The production method of the jujube cocktail is as follows: mixing the above raw materials, stirring evenly, clarifying, and filling.

[0086] The clarification is to process the uniformly stirred mixed raw materials at -8°C for 8 hours at low temperature, filter to obtain wine liquid, raise the temperature of the wine liquid to 20°C and keep it for 10 hours, and then filter; Filtration, heating, and re-filtering are repeated three times in this way, and finally a highly clarified jujube cocktail is obtained, and the filtering is filtering through a diatomaceous earth filter.

[0087] Described jujube wine production method comprises ...

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Abstract

The invention discloses a jujube cocktail and a production method thereof, and belongs to the technical field of brewing. The jujube cocktail contains jujube wine as base wine and also contains the following ingredients: jujube juice, lemon juice, orange juice, peppermint juice, grape juice and hawthorn juice. The invention achieves the industrial production of the jujube cocktail, prolongs the shelf life of the jujube cocktail, provides convenience for drinking the jujube cocktail, facilitates the mass consumption and improves the market prospect. The jujube cocktail product is nutritious, clear and crystal, fragrant and mellow, unique in taste, and elegant and pleasant, has typical jujube wine fragrance and fruit fragrance, and is suitable for the consumer groups of all ages. The production method adopts the clarification treatment, so as to solve the problems of sediments and cloudiness during the storage process and prolong the shelf life. The invention fundamentally solves the technical problem that the cocktail needs to be mixed just before drinking and breaks through the traditional concept of drinking the cocktail in a bar or a similar place.

Description

technical field [0001] The invention relates to a jujube cocktail and a production method thereof, belonging to the technical field of wine making. Background technique [0002] Jujube is one of the endemic fruits in my country. It is the mature fruit of the Rhamnaceae Jujube plant. It has a large cultivation area in northern my country, and its cultivation area and output account for more than 90% of the world. Jujube has extremely high nutritional and health value. It is a health food that integrates the three functions of medicine, food and tonic. It is known as "woody food, good nourishing product". Jujube is one of the four major longevity foods. It has the reputation of "king of all fruits", "live vitamin pills" and "natural vitamins". In this regard, as early as in ancient Chinese agricultural and medical books, there have been very quintessential expositions. Therefore, jujube has good prospects for development and utilization. Cocktail (Cocktail) is an alcoholic ...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/04C12H1/16C12H1/22C12R1/865C12R1/645C12R1/72
Inventor 马强
Owner 山西悦卜林创业投资有限公司
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