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CN-121991779-A - Flavor compound type coffee liqueur and preparation method thereof

CN121991779ACN 121991779 ACN121991779 ACN 121991779ACN-121991779-A

Abstract

The invention belongs to the technical field of wine brewing, and particularly relates to a flavored composite type coffee liqueur and a preparation method thereof. Fermenting the small mango juice until the residual sugar content is 60-80g/L, terminating the fermentation with brandy to obtain small mango juice, blending the small mango juice with nepheline juice, storing for 20-50 days at a specified temperature to obtain base wine, adding coffee powder into the base wine, soaking for a specified period of time in a cold soaking mode to obtain composite wine, and finally ageing, clarifying, gumming, freezing, filtering and then aseptically filling the composite wine to obtain the special-flavor composite coffee liqueur. The grape juice is fermented to have the residual sugar content of 60-80g/L, and the two sweet grape wines of Chardonnay and fermented Chardonnay are used as base wine, so that the residual sugar reserved naturally by the grape juice is utilized to effectively neutralize the bitter taste of coffee. Proper cold soaking extraction parameters and modes ensure that the flavor is most rich and mellow, and the bitter taste of the coffee is in a good balance range.

Inventors

  • YUAN YUAN
  • YANG WEIMING
  • LIANG JING
  • NIU XIULING
  • HAN BAOJIA
  • CHEN LU
  • YANG YING

Assignees

  • 宁夏志辉源石葡萄酒庄有限公司

Dates

Publication Date
20260508
Application Date
20260331

Claims (10)

  1. 1. The preparation method of the flavor compound type coffee liqueur is characterized by comprising the following steps of: s1, fermenting the small mango juice until the residual sugar content is 60-80g/L, terminating the fermentation with brandy to obtain small mango juice, blending the small mango juice with the nepheline juice, and storing for 20-50 days at a specified temperature to obtain base wine; S2, adding coffee powder into the base wine, and carrying out cold soaking for a specified period of time to obtain compound wine; And S3, ageing, clarifying, gumming, freezing and filtering the compound wine, and then aseptically filling to obtain the flavor compound type coffee liqueur.
  2. 2. The method for producing a flavor complex type coffee liqueur according to claim 1, wherein in the step S1, the small mango juice is fermented to a residual sugar content of 70±5g/L.
  3. 3. The method for preparing the flavor compound coffee liqueur of claim 1, wherein in step S1, the alcoholic strength of the nepheline liqueur is 12% -13% vol, the blending ratio of the Xiaomangsen wine to the nepheline liqueur is (65-75): (25-35), and the residual sugar content of the base wine is 30-45g/L.
  4. 4. A method of preparing a flavour complex type coffee liqueur as claimed in claim 1, wherein in step S1 the specified temperature is between 6 ℃ and 8 ℃.
  5. 5. The method for preparing a flavored composite coffee liqueur according to claim 1, wherein in step S2, the coffee powder is prepared by the following method: Mixing the double anaerobic honey treated coffee beans, the anaerobic yeast honey treated coffee beans and the sun-dried coffee beans according to the mass ratio of (45-55)/(35-45)/(5-15), and grinding into coffee powder.
  6. 6. The method for producing a flavor complex type coffee liqueur as claimed in claim 1, wherein the coffee powder is added in an amount of 10-12g/L base wine in step S2.
  7. 7. The method for producing a flavor compound coffee liqueur of claim 1, wherein in step S2, the cold soaking temperature is 8 ℃ to 10 ℃ and the soaking time is 2 to 4 hours.
  8. 8. The method for preparing a flavored composite coffee liqueur of claim 1, wherein the aging time is 3 to 5 months in step S3.
  9. 9. The method for preparing a flavored composite coffee liqueur according to claim 1, wherein in step S3, the freezing is specifically performed at-4 ℃ to-3 ℃ for 5 to 7 days.
  10. 10. A flavor compound coffee liqueur is characterized in that, a method of preparing a flavoured compound coffee liqueur according to any one of claims 1 to 9.

Description

Flavor compound type coffee liqueur and preparation method thereof Technical Field The invention belongs to the technical field of wine brewing, and particularly relates to a flavored composite type coffee liqueur and a preparation method thereof. Background Coffee liqueur is a popular flavor wine, traditionally neutral distilled spirits (e.g., vodka, edible alcohol) are used as base wines to obtain the coffee flavor by soaking roasted coffee beans. However, the coffee liqueur prepared by the prior art often has the problems of single flavor, poor fusion degree of bitter taste of coffee and wine body, mellow and full taste and the like. In addition, it is difficult to create complex and hierarchical flavor profiles using a single base wine and a simple soaking process. Disclosure of Invention Based on the above, the application provides a flavor compound type coffee liqueur and a preparation method thereof, which are used for solving the technical problems that the preparation process in the prior art can not effectively promote the flavor fusion of coffee and wine body, the flavor is single, and the taste is not mellow and balanced enough. The technical scheme for solving the technical problems is as follows: a preparation method of a flavored composite type coffee liqueur comprises the following steps: s1, fermenting the small mango juice until the residual sugar content is 60-80g/L, terminating the fermentation with brandy to obtain small mango juice, blending the small mango juice with the nepheline juice, and storing for 20-50 days at a specified temperature to obtain base wine; s2, adding coffee powder into the base wine, and performing cold soaking for a specified period of time to obtain a compound wine liquid; And S3, ageing, clarifying, gumming, freezing and filtering the compound wine, and then aseptically filling to obtain the flavor compound type coffee liqueur. Preferably, in the preparation method of the flavor compound type coffee liqueur, in the step S1, the specific residual sugar amount is 70+/-5 g/L. Preferably, in the preparation method of the flavor compound type coffee liqueur, in the step S1, the alcoholic strength of the nepheline liqueur is 12-13% vol, the blending ratio of the Xiaomangsen wine to the nepheline liqueur is (65-75): (25-35), and the residual sugar content of the base wine is 30-45g/L. Preferably, in the above method for preparing flavor compound coffee liqueur, in step S1, the specified temperature is 6 ℃ to 8 ℃. Preferably, in the preparation method of the flavor compound coffee liqueur, in step S2, the coffee powder is prepared by the following method: Mixing the double anaerobic honey treated coffee beans, the anaerobic yeast honey treated coffee beans and the sun-dried coffee beans according to the mass ratio of (45-55)/(35-45)/(5-15), and grinding into coffee powder. Preferably, in the preparation method of the flavor compound type coffee liqueur, in the step S2, the adding amount of the coffee powder is 10-12g/L base wine. Preferably, in the preparation method of the flavor compound type coffee liqueur, in the step S2, the soaking temperature is 8 ℃ to 10 ℃ and the soaking designated time period is 2 to 4 hours. Preferably, in the above method for preparing flavor compound coffee liqueur, in step S3, the aging time is 3 to 5 months. Preferably, in the preparation method of the flavor compound type coffee liqueur, in the step S3, the freezing is specifically carried out at the temperature of-4 ℃ to-3 ℃ for 5 to 7 days. The flavor compound type coffee liqueur is prepared by adopting the preparation method of the flavor compound type coffee liqueur. Compared with the prior art, the application has at least the following advantages: The application discloses a flavor compound type coffee liqueur (hereinafter referred to as liqueur) and a preparation method thereof, wherein the method comprises the steps of fermenting small mango juice to have a residual sugar content of 60-80g/L, terminating the fermentation with brandy to obtain small mango juice, blending the small mango juice with nepheline liqueur, storing for 20-50 days at a specified temperature to obtain base wine, adding coffee powder into the base wine, soaking for a specified period of time in a cold dipping mode to obtain compound wine, and finally ageing, clarifying, gumming, freezing and filtering the compound wine, and then aseptically filling the compound wine to obtain the flavor compound type coffee liqueur. The grape juice is fermented to have the residual sugar content of 60-80g/L, and the two sweet grape wines of Chardonnay and fermented Chardonnay are used as base wine, so that the residual sugar (30-45 g/L) reserved in the grape juice is utilized to effectively neutralize the bitter taste of coffee. Proper cold soaking extraction parameters and modes ensure that the flavor is most rich and mellow, and the bitter taste of the coffee is in a good balance range. The flavor compound type coffee li