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Composite flavor type mixed liquor and preparation method thereof

A technology of compound aroma type and preparation method, which is applied in the field of wine preparation, can solve the problems of single taste, weak aroma and great stimulation of the prepared wine, and achieves the effects of long aftertaste, full and mellow wine body and endless aftertaste.

Inactive Publication Date: 2019-01-04
山西三十七度酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to improve the weak aroma, single taste and strong stimulation of the prepared wine by combining two or more flavor liquors and adding natural extracts of medicinal and edible raw materials such as tartary buckwheat, kudzu root, and Luo Han Guo to the wine body. It can bring out the full and rich mouthfeel of the compound flavor type wine, improve the flavor of the wine body, and make the wine have the effect of health care

Method used

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  • Composite flavor type mixed liquor and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A compound-flavor blended liquor, the base liquor of which is composed of a mixture of Fen-flavor base liquor and other fragrance-type base liquor, the volume percentage of Fen-flavor base liquor is 80%, and the volume percentage of other fragrance-type base liquor is 20%;

[0038] Add the following flavor ingredients to the base wine: tartary buckwheat extract 1.6g / L, kudzu root extract 0.01g / L, Luo Han Guo extract 0.01g / L, and auxiliary material extract 0.4g / L;

[0039] The fragrance type base wine adopts pure fragrance sorghum liquor, and the alcohol content is 62 degrees;

[0040] The other scented base wines are Luzhou-flavored and sesame-flavored, with an alcohol content of 60 degrees;

[0041] The auxiliary materials are medlar, gardenia and hawthorn.

[0042] The formulation process includes the following steps:

[0043] 1) Prepare the raw materials according to the above component concentrations, and mix and store them for later use;

[0044] 2) Combining Fe...

Embodiment 2

[0054] A compound-flavor blended liquor, the base liquor of which is composed of a mixture of Fen-flavor base liquor and other fragrance-type base liquor, the volume percentage of Fen-flavor base liquor is 98%, and the volume percentage of other fragrance-type base liquor is 2%;

[0055] Add the following flavor ingredients to the base wine: 0.2g / L tartary buckwheat extract, 0.50g / L kudzu root extract, 0.01g / L monk fruit extract, 2.0g / L auxiliary material extract;

[0056] The fragrance type base wine adopts pure fragrance sorghum liquor, and the alcohol content is 63 degrees;

[0057] The other scented base wines are rice-flavored, rich-flavored and special-flavored, with an alcohol content of 50 degrees;

[0058] The auxiliary materials are chrysanthemum and angelica.

[0059] The formulation process includes the following steps:

[0060] 1) Prepare the raw materials according to the above component concentrations, and mix and store them for later use;

[0061] 2) Combining...

Embodiment 3

[0071] A compound-flavor blended liquor, the base liquor of which is composed of a mixture of Fen-flavor base liquor and other fragrance-type base liquor, the volume percentage of Fen-flavor base liquor is 95%, and the volume percentage of other fragrance-type base liquor is 5%;

[0072] Add the following flavor ingredients to the base wine: 0.2g / L tartary buckwheat extract, 0.01g / L kudzu root extract, 0.50g / L monk fruit extract, 1.0g / L auxiliary material extract;

[0073] The fragrance type base wine adopts pure fragrance sorghum liquor, and the alcohol content is 65 degrees;

[0074] The other flavor-type base wines are mixed-flavor type and medicinal-flavor type, with an alcohol content of 52 degrees;

[0075] The auxiliary materials are wolfberry fruit, orange peel and papaya.

[0076] The formulation process includes the following steps:

[0077] 1) Prepare the raw materials according to the above component concentrations, and mix and store them for later use;

[0078]...

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Abstract

The invention relates to the field of mixed liquor, and in particular to composite flavor type mixed liquor and a preparation method thereof. The base liquor of the mixed liquor is prepared by mixingfen-flavor base liquor and base liquor with other flavors, wherein the percent by volume of the fen-flavor base liquor is 80-98%, the percent by volume of the base liquor with other flavors is 2-20%,and the base liquor with other flavors is one or more of strong-flavor liquor, soy sauce flavor type liquor, rice-flavor liquor, fragrant-flavor liquor, Feng-flavor liquor, sesame-flavor liquor, mixed-flavor liquor, medicinal-flavor liquor, soybean-flavor liquor, Te-flavor liquor and Laobaigan-flavor liquor; 0.2-1.6 g / L of tartary buckwheat extracts, 0.01-0.50 g / L of kudzuvine root extracts, 0.01-0.50 g / L of fructus momordicae extracts and 0.45-2.0 g / L of adjuvant material extracts are added into the base liquor, wherein adjuvant materials are selected from one or more of fructus lycii, fructus gardeniae, fructus crataegi, flos chrysanthemi, angelica sinensis, orange peel and pawpaw. Through reviews, it is proved that the liquor body prepared by using the method is full and rich in taste and capable of meeting requirements of more consumers.

Description

technical field [0001] The invention belongs to the field of prepared wine, and relates to a compound-flavored prepared wine and a preparation method thereof. Background technique [0002] Blended wine is a mixed wine product, which is mainly divided into two categories. One type of blended wine is made by blending wine and wine; the other type of blended wine is blended with wine and non-alcoholic substances. Herbal medicines and animal medicines. [0003] At present, most of the blended wines on the market are based on fragrance-based base wines and other alcohols. The taste characteristics of the blended wines produced by this type of base wine are: weak aroma, single taste, and strong stimulation. Therefore, the existing prepared wine taste can only satisfy the taste demand of a small number of people, but cannot satisfy other more consumers. [0004] The industry of blending wine and non-alcoholic substances to prepare wine is mostly a kind of white wine mixed with Ch...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04A61K36/815A61K36/70A61P39/06A61P1/16
CPCA61K36/232A61K36/287A61K36/42A61K36/488A61K36/70A61K36/732A61K36/734A61K36/744A61K36/752A61K36/815A61P1/16A61P39/06C12G3/04A61K2300/00
Inventor 甄攀靳吉寅杨琪武晓敏
Owner 山西三十七度酒业有限公司
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