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Preparation method of coconut wine

A technology of coconut wine and coconut water, which is applied in the field of wine processing to achieve the effect of good wine aroma and coconut flavor, typical style and mellow taste

Inactive Publication Date: 2014-03-26
周瑞保
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the production of coconut wine by coconut processing has not yet appeared, which can realize the comprehensive utilization of coconut raw materials

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A kind of preparation method of coconut wine, concrete operation steps are:

[0015] A. Juicing Wash the coconut and squeeze the juice with a juicer;

[0016] B. Sugar-adjusting acid, sterilization Adjust the pH value of coconut water to 5.3 with potassium bicarbonate, adjust the sugar content of coconut water to 12 g / 100 ml with white granulated sugar and fructose syrup, and return to normal temperature after sterilization;

[0017] C. Inoculation and fermentation Inoculate 3.5% fruit wine yeast seed solution strictly according to aseptic operation, ferment for 6.5 hours, control the temperature at 28°C, and ferment for 32 hours;

[0018] D. Cooling and removing precipitation After the fermentation is over, store the container at -3°C for 10 hours;

[0019] E. After blending, bottling and cold storage, the carbon dioxide is fully dissolved and stabilized, then put the mouth of the tank in an ice bath to freeze the sediment, open the stopper, quickly remove the sedimen...

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PUM

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Abstract

The invention discloses a preparation method of coconut wine. The preparation method is characterized by comprising the processing technological procedures of taking fresh fruit, juicing, mixing sugar acid, sterilizing, inoculating, fermenting, freezing, removing sediment, blending with brandy, bottling, checking, and finishing. The product is clear and glossy, can produce fine and smooth bubbles when injected in a cup, has good wine aroma and coconut flavor, and is mellow and normal in taste, cool, tasty and refreshing, and classic in style. The preparation method implements comprehensive utilization of the coconut raw material; the product is deeply popular with consumers; the better economic benefits can be achieved.

Description

technical field [0001] The invention relates to a wine processing method, in particular to a preparation method of coconut wine. Background technique [0002] Coconut is sweet in taste, warm in nature, non-toxic, and enters the stomach, spleen, and large intestine meridian; it has the effects of quenching thirst, improving black hair (need to be applied to the head), nourishing the spleen and stomach, promoting body fluid and diuresis, killing insects and eliminating malnutrition; it can be used to treat hematemesis and edema , Removing wind-heat, summer heat and polydipsia, vomiting and diarrhea, edema, oliguria, malnutrition in children, tapeworm embolism. Coconut juice is the extracted juice from the coconut fruit of the palm plant coconut tree. The juice is as clear as water, quite sweet, translucent, cool and thirst-quenching. Containing two tablespoons of sugar, as well as protein, fat, vitamin C, calcium, phosphorus, iron, potassium, magnesium, sodium and other min...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04C12R1/865
Inventor 周瑞保
Owner 周瑞保
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