Strawberry jelly wine

草莓果冻酒

Abstract

本发明的草莓果冻酒,由水、伏特加酒、白砂糖、草莓原汁、卡拉胶、魔芋粉、草莓乳化香精、柠檬酸、山梨酸钾组成,各成分的重量百分比如下:伏特加酒20-30%、白砂糖10-15%、草莓原汁8-12%、卡拉胶0.5-0.8%、魔芋粉0.2-0.4%、草莓乳化香精0.1-0.3%、柠檬酸0.05-0.2%、山梨酸钾0.03-0.05%,用水补至100%,经溶胶、调配、灌装、灭菌、包装工艺制成。本发明的草莓果冻酒将草莓和伏特加酒的滋气味进行了完美融合,且饮用方式独特,轻敲,撕开封口即可饮用,创新了饮酒方式,具有新潮的体验。产品无需冷藏,随时随地即开即饮,非常方便。
The invention relates to a strawberry jelly wine which is prepared from the following components in percentage by weight: 20-30% of vodka, 10-15% of white granulated sugar, 8-12% of strawberry raw juice, 0.5-0.8% of carrageenin, 0.2-0.4% of konjaku flour, 0.1-0.3% of strawberry emulsifying essence, 0.05-0.2% of citric acid, 0.03-0.05% of potassium sorbate and the balance of water. The wine is prepared by the following steps: solating, blending, filling, sterilizing and packaging. The strawberry jelly wine perfects fuses the tastes and smells of the strawberry and vodka; and the strawberry jelly wine has a unique drinking mode of tapping and tearing the seal, thereby creating a new way for drinking wine and providing a novel experience. The product does not need to be refrigerated, can be drunk anytime anywhere, and thus, is very convenient.

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Patent Citations (2)

    Publication numberPublication dateAssigneeTitle
    CN-101864354-AOctober 20, 2010允圣贸易(上海)有限公司Jelly wine
    CN-102296019-ADecember 28, 2011辽宁广天食品有限公司一种草莓果肉浊酒及其制备方法

NO-Patent Citations (2)

    Title
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