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Top-quality emulsion wine and preparation method thereof

A technology of jade liquid agar and milky wine, which is applied in the field of winemaking, can solve the problems of far-flung products, low viscosity, and inability to solve the problem of wine viscosity.

Inactive Publication Date: 2016-08-17
李德禄
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are liquors called Xianjiu in the market, but they are all brands or trademarks of liquor, and their form is not Xianjiu (Yuye Qiongjiang). The reason is that the industry cannot solve the problem of the viscosity of liquor , even if it has been stored in the cellar for a hundred years, it only slightly increases the glass-hanging performance of the wine, but its viscosity is still very low, which is far from the legendary fairy wine.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] A kind of Yuye agar milky wine, comprises prepared wine and agar, and the weight ratio of described prepared wine and agar is 99.1:0.3;

[0063] The prepared wine comprises the following raw materials in parts by weight:

[0064] 8 parts of male cloves, 4 parts of sweet-scented osmanthus, 788 parts of glutinous rice, 39.4 parts of rock sugar.

[0065] The method for preparing the above-mentioned Yuye Qiongjiang Milky Wine comprises the following steps:

[0066] Preparation of concoction:

[0067] (1) Soak the glutinous rice of above-mentioned weight portion in cold water for 12h and steam for subsequent use;

[0068] (2) Seal and soak the male cloves and sweet-scented osmanthus in cold water for 1.5 hours at the same time, and then seal and steam at 100° C. for 2 minutes for subsequent use;

[0069] (3) the glutinous rice steamed in the step (1) and the clove and the sweet-scented osmanthus after being sealed and steamed in the step (2) are cooled to room temperature...

Embodiment 2

[0077] A kind of Yuye agar milky wine, comprises prepared wine and agar, and the weight ratio of described prepared wine and agar is 99.4:0.6;

[0078] The prepared wine comprises the following raw materials in parts by weight:

[0079] 10 parts of male cloves, 5 parts of sweet-scented osmanthus, 985 parts of glutinous rice, 78.8 parts of rock sugar.

[0080] The method for preparing the above-mentioned Yuye Qiongjiang Milky Wine comprises the following steps:

[0081] Preparation of concoction:

[0082] (1) Soak the glutinous rice of above-mentioned weight portion in cold water for 18h and steam for subsequent use;

[0083] (2) Seal and soak the male cloves and sweet-scented osmanthus in cold water for 2 hours at the same time, and then seal and steam at 103° C. for 3 minutes for subsequent use;

[0084] (3) the glutinous rice steamed in the step (1) and the cloves and sweet-scented osmanthus after being sealed and steamed in the step (2) are cooled to room temperature and...

Embodiment 3

[0092] A kind of Yuye agar milky wine, comprises prepared wine and agar, and the weight ratio of described prepared wine and agar is 99.7:0.9;

[0093] The prepared wine comprises the following raw materials in parts by weight:

[0094] 12 parts of male cloves, 6 parts of sweet-scented osmanthus, 1182 parts of glutinous rice, and 118.2 parts of rock sugar.

[0095] The method for preparing the above-mentioned Yuye Qiongjiang Milky Wine comprises the following steps:

[0096] Preparation of concoction:

[0097] (1) Soak the glutinous rice of above-mentioned weight portion in cold water for 24h and steam for subsequent use;

[0098] (2) Seal and soak the male cloves and sweet-scented osmanthus of the above weight portion in cold water for 2.5 hours at the same time, then seal and steam at 105° C. for 5 minutes for subsequent use;

[0099] (3) the glutinous rice steamed in the step (1) and the cloves and sweet-scented osmanthus after being sealed and steamed in the step (2) ar...

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Abstract

The invention relates to top-quality emulsion wine which comprises blended wine and hydrocolloid in a weight ratio of 99.1-99.7, wherein the blended wine comprises the following raw materials in parts by weight: 8-12 parts of flos caryophylli, 4-6 parts of osmanthus fragrans, 788-1,182 parts of sticky rice and 39.4-118.2 parts of rock candy. The preparation method comprises the following steps: adding the hydrocolloid into hot water and sealing and stirring until the hydrocolloid is completely molten to obtain a hydrocolloid solution; uniformly mixing the blended wine with the hydrocolloid solution; and filling and refrigerating to obtain the top-quality emulsion wine. The top-quality emulsion wine provided by the invention has the advantages of stable quality, pure color, overflowing faint scent and perfect taste and conforms to the regimen; and moreover, the preparation technology is mature, the material compatibility is reasonable, and the top-quality emulsion wine deserves promotion.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to milky wine which can reach the sensory standard of "Yeye Qiongye" and a preparation method thereof. Background technique [0002] It is recorded in Han Wang Yi's "Jiusi · Illness" that "suck jade liquid to quench thirst, and gnaw Zhihua to cure hunger." Warring States Chu Song Yu's "Calling the Soul" stated that "Hua Jue is old, and there is some fine wine." Jade. Liquid wine is derived from this, which is a metaphor for fine wine or luscious juice. [0003] There are also legends that the fairy wine that immortals drink is Yuye Qiongjiang, which is milky, milky white, and extremely fragrant. Here is a rough sensory standard for Yuye Qiongjiang Wine. Of course, this is just a legend. There are two kinds: one is color wine made from fruits and grains, and the other is distilled wine. The current types of wine include liquor, beer, wine, rice wine, rice wine, medicinal wine and so...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04
CPCC12G3/02C12G3/04
Inventor 李德禄
Owner 李德禄
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