Tasty and refreshing rice wine jelly and preparation method thereof

• Main Authors: LIU CHUNDAN, ZHAO YUNFENG, WANG XIAOQIN, YU XIANG, YU YOUHUA, LI MINGMING
• Format: Patent
• Language: Chinese; English
• Published: 30.07.2019
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; ENZYMOLOGY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

The invention belongs to the technical field of beverage wine processing and particularly relates to a tasty and refreshing rice wine jelly and a preparation method thereof. The rice wine jelly is prepared from, by weight, 20-30 parts of rice wine, 0.15-0.25 part of sodium alginate, 0.1-0.2 part of a gelatinizing agent, 35-45 parts of water, 1-3 parts of a fructus momordicae extract, 1-3 parts ofa stevia extract, 0.2-0.3 part of chitosan, 0.2-0.3 part of vitamin C and 1-3 parts of an aloe extract. According to the tasty and refreshing rice wine jelly and the preparation method thereof, plantextract liquids with the effects of removing dryness and decreasing internal heat are added into raw materials, and the components and content of the plant extract liquids are preferably selected to prepare the rice wine jelly so that not only can the dry heat characteristic of traditional rice wine be significantly reduced or even eliminated, but also the taste of the rice wine can be improved toa certain extent, and thus