CN117143694A - Bamboo leaf liqueur cocktail - Google Patents
Bamboo leaf liqueur cocktail Download PDFInfo
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- CN117143694A CN117143694A CN202311306519.8A CN202311306519A CN117143694A CN 117143694 A CN117143694 A CN 117143694A CN 202311306519 A CN202311306519 A CN 202311306519A CN 117143694 A CN117143694 A CN 117143694A
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- liqueur
- auxiliary material
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- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 40
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 40
- 241001330002 Bambuseae Species 0.000 title claims abstract description 40
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 40
- 239000011425 bamboo Substances 0.000 title claims abstract description 40
- 235000020094 liqueur Nutrition 0.000 title claims abstract description 29
- 239000000463 material Substances 0.000 claims abstract description 58
- 235000014347 soups Nutrition 0.000 claims abstract description 41
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 21
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 21
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 21
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 21
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 21
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 21
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 21
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 21
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 21
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 21
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 21
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 21
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims abstract description 21
- 235000011477 liquorice Nutrition 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 19
- 239000008213 purified water Substances 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 19
- QDOXWKRWXJOMAK-UHFFFAOYSA-N dichromium trioxide Chemical compound O=[Cr]O[Cr]=O QDOXWKRWXJOMAK-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000013399 edible fruits Nutrition 0.000 claims description 32
- 241001092040 Crataegus Species 0.000 claims description 19
- 235000014101 wine Nutrition 0.000 abstract description 14
- 235000013305 food Nutrition 0.000 abstract description 6
- 239000000654 additive Substances 0.000 abstract description 2
- 240000000171 Crataegus monogyna Species 0.000 abstract 2
- 239000000796 flavoring agent Substances 0.000 abstract 2
- 235000019634 flavors Nutrition 0.000 abstract 2
- 230000000996 additive effect Effects 0.000 abstract 1
- 230000035622 drinking Effects 0.000 abstract 1
- 235000013361 beverage Nutrition 0.000 description 4
- 238000009835 boiling Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 240000004246 Agave americana Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 235000006679 Mentha X verticillata Nutrition 0.000 description 1
- 235000002899 Mentha suaveolens Nutrition 0.000 description 1
- 235000001636 Mentha x rotundifolia Nutrition 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 235000013532 brandy Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000013522 vodka Nutrition 0.000 description 1
- 235000015041 whisky Nutrition 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a bamboo leaf liqueur cocktail which is prepared from the following raw materials in parts by mass: 20-25 parts of 45%vol bamboo leaf green, 40-50 parts of auxiliary material soup, 2-3 parts of white granulated sugar; the mass components of the auxiliary material soup are as follows: 20-25 parts of dark plum, 30-35 parts of dried hawthorn, 15-20 parts of orange peel, 5-6 parts of liquorice, 1800-2000 parts of purified water. The traditional Chinese liqueur bamboo leaf green wine is used as base wine, dark plum, dried hawthorn, liquorice and orange peel are used as auxiliary materials, a typical healthy cocktail is prepared, the formula does not contain any additive, and all the auxiliary materials are food materials, so that the healthy cocktail is obtained; the cocktail has high-grade smoky flavor at the inlet, has unique flavor of Chinese liqueur, and is suitable for wide drinking population.
Description
Technical Field
The invention belongs to the technical field of beverages, and particularly relates to a bamboo leaf liqueur cocktail.
Background
The cocktail is a mixed drink, which is formed by mixing two or more kinds of wine or beverage, fruit juice and soda water, and has certain nutritional value and appreciation value.
Cocktails are usually mixed drinks prepared by mixing rum or wine such as rum, gold wine, agave, vodka, whiskey, brandy and the like as base wine, and other auxiliary materials such as fruit juice, egg white, bitter essence, milk, coffee, sugar and the like, stirring or shaking, and finally, lemon slices, fruits or mint leaves can be used as ornaments.
The existing cocktail formula contains the prepared wine and syrup of food additives such as edible alcohol, edible spice, pigment and the like, and has bright color but more additives. The cocktail taking the Chinese traditional liqueur as the base wine is not found, so that the Chinese liqueur is better transmitted and the health concept is transmitted, the Chinese liqueur typically represents the bamboo leaf green wine as the base wine, and the soup decocted by the Chinese special food material is added as the auxiliary material, so that the unique cocktail is formed.
Disclosure of Invention
The invention aims to solve the problems and provide the bamboo leaf liqueur cocktail.
The invention realizes the above purpose through the following technical scheme:
a bamboo leaf liqueur cocktail is prepared from the following raw materials in parts by mass: 20-25 parts of 45%vol bamboo leaf green, 40-50 parts of auxiliary material soup, 2-3 parts of white granulated sugar;
the auxiliary material soup comprises the following components in parts by mass: 20-25 parts of dark plum, 30-35 parts of dried hawthorn, 15-20 parts of orange peel, 5-6 parts of liquorice, 1800-2000 parts of purified water.
As the best mode for carrying out the invention: the material is prepared from the following raw materials in parts by mass: 22 parts of 45% vol green bamboo leaves, 45 parts of auxiliary material soup and 2 parts of white granulated sugar;
the auxiliary material soup comprises the following components in parts by mass: 22 parts of dark plum fruit, 32 parts of dried hawthorn fruit, 17 parts of orange peel, 5 parts of liquorice, and 1900 parts of purified water.
As one embodiment thereof: the material is prepared from the following raw materials in parts by mass: 20 parts of 45% vol green bamboo leaves, 50 parts of auxiliary material soup and 2 parts of white granulated sugar;
the auxiliary material soup comprises the following components in parts by mass: 25 parts of dark plum fruit, 30 parts of dried hawthorn fruit, 20 parts of orange peel, 5 parts of liquorice, and 2000 parts of purified water.
As one embodiment thereof: the material is prepared from the following raw materials in parts by mass: 25 parts of 45% vol bamboo leaf green, 40 parts of auxiliary material soup and 3 parts of white granulated sugar;
the auxiliary material soup comprises the following components in parts by mass: 20 parts of dark plum fruit, 35 parts of dried hawthorn fruit, 15 parts of orange peel, 6 parts of liquorice, and 1800 parts of purified water.
As one embodiment thereof: the material is prepared from the following raw materials in parts by mass: 20 parts of 45% vol green bamboo leaves, 40 parts of auxiliary material soup and 2 parts of white granulated sugar;
the auxiliary material soup comprises the following components in parts by mass: 20 parts of dark plum fruit, 30 parts of dried hawthorn fruit, 15 parts of orange peel, 5 parts of liquorice, and 1800 parts of purified water.
As one embodiment thereof: the material is prepared from the following raw materials in parts by mass: 25 parts of 45% vol bamboo leaf green, 50 parts of auxiliary material soup and 3 parts of white granulated sugar;
the auxiliary material soup comprises the following components in parts by mass: 25 parts of dark plum fruit, 35 parts of dried hawthorn fruit, 20 parts of orange peel, 6 parts of liquorice, and 2000 parts of purified water.
Liqueur: the wine is prepared by taking yellow wine and white wine as wine bases, adding materials which are used as food, chinese medicinal materials or specific food raw materials or substances which meet relevant regulations according to the traditional method, and performing processes such as leaching and/or redistillation or directly adding specific components extracted from food.
The invention has the following advantages:
a typical and healthy cocktail is prepared by taking Chinese traditional liqueur, bamboo leaf green liquor as base liquor and dark plum, dried hawthorn, liquorice and orange peel as auxiliary materials, and is used for: 1. introducing the traditional liqueur to global consumers in a cocktail mode, and leading the booster liqueur to the world; 2. chinese wine collides with Chinese special food to form Chinese beverage with unique color, so that the Chinese health concept is spread around the world; 3. the unique medicinal fragrance of the Chinese liqueur is reduced, the sweet and sour feel of the beverage is improved, and the Chinese liqueur is continuously attractive to new-generation consumers; 4. provides a cocktail with rich and coordinated fragrance, slightly smoked taste and lasting aftertaste. Is suitable for consumers who pursue unique, hunting, unusual and other wind patterns.
Detailed Description
The invention will be further illustrated with reference to specific examples, but the invention is not limited to these examples.
Example 1
A bamboo leaf liqueur cocktail is prepared from the following raw materials in parts by mass: 22 parts of 45% vol green bamboo leaves, 45 parts of auxiliary material soup and 2 parts of white granulated sugar;
the auxiliary material soup comprises the following components in parts by mass: 22 parts of dark plum fruit, 32 parts of dried hawthorn fruit, 17 parts of orange peel, 5 parts of liquorice, and 1900 parts of purified water.
Example 2
A bamboo leaf liqueur cocktail is prepared from the following raw materials in parts by mass: 20 parts of 45% vol green bamboo leaves, 50 parts of auxiliary material soup and 2 parts of white granulated sugar;
the auxiliary material soup comprises the following components in parts by mass: 25 parts of dark plum fruit, 30 parts of dried hawthorn fruit, 20 parts of orange peel, 5 parts of liquorice, and 2000 parts of purified water.
Example 3
A bamboo leaf liqueur cocktail is prepared from the following raw materials in parts by mass: 25 parts of 45% vol bamboo leaf green, 40 parts of auxiliary material soup and 3 parts of white granulated sugar;
the auxiliary material soup comprises the following components in parts by mass: 20 parts of dark plum fruit, 35 parts of dried hawthorn fruit, 15 parts of orange peel, 6 parts of liquorice, and 1800 parts of purified water.
Example 4
A bamboo leaf liqueur cocktail is prepared from the following raw materials in parts by mass: 20 parts of 45% vol green bamboo leaves, 40 parts of auxiliary material soup and 2 parts of white granulated sugar;
the auxiliary material soup comprises the following components in parts by mass: 20 parts of dark plum fruit, 30 parts of dried hawthorn fruit, 15 parts of orange peel, 5 parts of liquorice, and 1800 parts of purified water.
Example 5
A bamboo leaf liqueur cocktail is prepared from the following raw materials in parts by mass: 25 parts of 45% vol bamboo leaf green, 50 parts of auxiliary material soup and 3 parts of white granulated sugar;
the auxiliary material soup comprises the following components in parts by mass: 25 parts of dark plum fruit, 35 parts of dried hawthorn fruit, 20 parts of orange peel, 6 parts of liquorice, and 2000 parts of purified water.
A preparation method of a bamboo leaf liqueur cocktail comprises the following steps: step one: preparing auxiliary material soup: cleaning weighed dark plum, dried hawthorn, orange peel and liquorice, soaking in purified water for 1-2 hours, boiling with strong fire, continuously boiling with small fire for 50 minutes, stewing with slow fire for 30 minutes, and filtering with filter cloth for many times until the soup is clear, wherein the temperature of the soup is not higher than 20 ℃.
Step two: cocktail brewing: placing the green bamboo leaves, the auxiliary material soup and the white granulated sugar into a shaking cup, and shaking up and down and left and right for 50 times by force to fully blend and coordinate the bouquet and the fruit aroma;
step three: filling the cup: preparing a cocktail cup, pouring the prepared cocktail liquid into the cup, and making patterns and swaying discs, and reserving white sugar at the cup opening when women drink.
The above examples merely represent embodiments of the invention, which are described in more detail and are not to be construed as limiting the scope of the invention. It should be noted that it will be apparent to those skilled in the art that several variations and modifications can be made without departing from the spirit of the invention, which are all within the scope of the invention.
Claims (6)
1. A bamboo leaf liqueur cocktail, characterized in that: the material is prepared from the following raw materials in parts by mass: 20-25 parts of 45%vol bamboo leaf green, 40-50 parts of auxiliary material soup, 2-3 parts of white granulated sugar;
the auxiliary material soup comprises the following components in parts by mass: 20-25 parts of dark plum, 30-35 parts of dried hawthorn, 15-20 parts of orange peel, 5-6 parts of liquorice, 1800-2000 parts of purified water.
2. A bamboo leaf liqueur cocktail as claimed in claim 1, wherein: the material is prepared from the following raw materials in parts by mass: 22 parts of 45% vol green bamboo leaves, 45 parts of auxiliary material soup and 2 parts of white granulated sugar;
the auxiliary material soup comprises the following components in parts by mass: 22 parts of dark plum fruit, 32 parts of dried hawthorn fruit, 17 parts of orange peel, 5 parts of liquorice, and 1900 parts of purified water.
3. A bamboo leaf liqueur cocktail as claimed in claim 1, wherein: the material is prepared from the following raw materials in parts by mass: 20 parts of 45% vol green bamboo leaves, 50 parts of auxiliary material soup and 2 parts of white granulated sugar;
the auxiliary material soup comprises the following components in parts by mass: 25 parts of dark plum fruit, 30 parts of dried hawthorn fruit, 20 parts of orange peel, 5 parts of liquorice, and 2000 parts of purified water.
4. A bamboo leaf liqueur cocktail as claimed in claim 1, wherein: the material is prepared from the following raw materials in parts by mass: 25 parts of 45% vol bamboo leaf green, 40 parts of auxiliary material soup and 3 parts of white granulated sugar;
the auxiliary material soup comprises the following components in parts by mass: 20 parts of dark plum fruit, 35 parts of dried hawthorn fruit, 15 parts of orange peel, 6 parts of liquorice, and 1800 parts of purified water.
5. A bamboo leaf liqueur cocktail as claimed in claim 1, wherein: the material is prepared from the following raw materials in parts by mass: 20 parts of 45% vol green bamboo leaves, 40 parts of auxiliary material soup and 2 parts of white granulated sugar;
the auxiliary material soup comprises the following components in parts by mass: 20 parts of dark plum fruit, 30 parts of dried hawthorn fruit, 15 parts of orange peel, 5 parts of liquorice, and 1800 parts of purified water.
6. A bamboo leaf liqueur cocktail as claimed in claim 1, wherein: the material is prepared from the following raw materials in parts by mass: 25 parts of 45% vol bamboo leaf green, 50 parts of auxiliary material soup and 3 parts of white granulated sugar;
the auxiliary material soup comprises the following components in parts by mass: 25 parts of dark plum fruit, 35 parts of dried hawthorn fruit, 20 parts of orange peel, 6 parts of liquorice, and 2000 parts of purified water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311306519.8A CN117143694A (en) | 2023-10-10 | 2023-10-10 | Bamboo leaf liqueur cocktail |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311306519.8A CN117143694A (en) | 2023-10-10 | 2023-10-10 | Bamboo leaf liqueur cocktail |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN117143694A true CN117143694A (en) | 2023-12-01 |
Family
ID=88902750
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202311306519.8A Pending CN117143694A (en) | 2023-10-10 | 2023-10-10 | Bamboo leaf liqueur cocktail |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN117143694A (en) |
-
2023
- 2023-10-10 CN CN202311306519.8A patent/CN117143694A/en active Pending
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