Blended apricot sparkling wine added with compound taste improver and preparation method of blended apricot sparkling wine
The invention provides blended apricot sparkling wine added with a compound taste improver and a preparation method of the blended apricot sparkling wine. The sparkling wine comprises the following raw materials in parts by weight: 10%-20% of apricot juice, 9%-10% of white granulated sugar, 2%-11% o...
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Main Author | |
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Format | Patent |
Language | Chinese English |
Published |
28.03.2023
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Subjects | |
Online Access | Get full text |
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Summary: | The invention provides blended apricot sparkling wine added with a compound taste improver and a preparation method of the blended apricot sparkling wine. The sparkling wine comprises the following raw materials in parts by weight: 10%-20% of apricot juice, 9%-10% of white granulated sugar, 2%-11% of edible alcohol, 0.08%-0.2% of citric acid, 0.03%-0.04% of compound potassium sorbate, 0.05%-0.1% of the taste improver and 0.05%-0.15% of edible essence. Wherein the taste improver is prepared from the following raw materials in parts by weight: 1 to 5 weight percent of rebaudioside B salt, 1 to 20 weight percent of stevioside and 20 to 25 weight percent of glucosyl stevioside. The dried apricots, the dried red dates and the edible alcohol which are common in China are used as raw materials, so that the cost is low and the processing is simple; meanwhile, the apricot sparkling wine prepared by adding a taste improver compounded from raw materials including stevioside, thaumatin and the like is good in taste, full |
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Bibliography: | Application Number: CN202211700015 |