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Coconut white wine brewing and coconut pulp fresh-keeping methods

A technology of coconut meat and liquor, applied in the field of coconut liquor brewing and coconut meat fresh-keeping

Inactive Publication Date: 2014-04-09
邢建国 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no white wine and fresh-keeping coconut meat fermented with coconut milk, coconut meat and coconut shell in the domestic and foreign markets.

Method used

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  • Coconut white wine brewing and coconut pulp fresh-keeping methods
  • Coconut white wine brewing and coconut pulp fresh-keeping methods

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Fresh coconut meat 100kg, soak in 4 times soft water for 12 hours, add 1%~3% sulfur dioxide solution and 1%~3% citric acid solution to wash, crush, adjust the ingredients to 6~12g / L with tartaric acid, pH to 3.2~ 4. Use sugar to adjust the total sugar to 130~280g / L or add 0.5%~10% edible alcohol, add 0.15~0.3g / L; control the temperature of fermentation at 20~25°C for 3~7 days, until The alcohol content is 7%~16%VOL; when the specific gravity is less than 1000g / L, analyze the residual sugar <4g / L and separate, then distill, age in wine tanks or oak barrels or keep at 50°C for 5~10 days to mature, Add fresh coconut milk to adjust to alcohol content of 16%~66%VOL, freeze at minus 15~20°C for 7~15 days, filter while cold, return to temperature, fill in fresh coconut shells, seal and cellar for fermentation to become the finished product, pour the wine Coconut meat can be eaten after it comes out.

Embodiment 2

[0018] Fresh coconut meat 100kg, soak in 5 times soft water for 15 hours, add 1%~3% sulfur dioxide solution and 1%~3% tartaric acid solution to wash, crush, adjust ingredients to 6~12g / L with citric acid, pH to 3.2 ~4, use sugar to adjust the total sugar to 130~280g / L or add 0.5%~10% edible alcohol, add 0.15~0.3g / L; temperature control fermentation temperature is controlled at 20~25°C for 3~7 days , to an alcohol content of 7%~16%VOL; when the specific gravity is less than 1000g / L, analyze the residual sugar <4g / L to separate, then distill, age in wine tanks or oak barrels or keep at 50°C for 5~10 days to mature, Add fresh coconut milk to adjust to alcohol content of 16%~66%VOL, freeze at minus 15~20°C for 7~15 days, filter while cold, return to temperature, fill in fresh coconut shells, seal and cellar for fermentation to become the finished product, pour the wine Coconut meat can be eaten after it comes out.

Embodiment 3

[0020] Fresh coconut meat 100kg, soak in 6 times soft water for 20 hours, add 1%~3% sulfur dioxide solution and 1%~3% citric acid solution to wash, crush, adjust the ingredients to 6~12g / L with tartaric acid, pH to 3.2 ~4, use sugar to adjust the total sugar to 130~280g / L or add 0.5%~10% edible alcohol, add 0.15~0.3g / L; temperature control fermentation temperature is controlled at 20~25°C for 3~7 days , to an alcohol content of 7%~16%VOL; when the specific gravity is less than 1000g / L, analyze the residual sugar <4g / L to separate, then distill, age in wine tanks or oak barrels or keep at 50°C for 5~10 days to mature, Add fresh coconut milk to adjust the alcohol content to 16%~66%Vol, freeze at minus 15~20°C for 7~15 days, filter while cold, return to temperature, fill in fresh coconut shells, seal and store for fermentation to become the finished product, pour the wine Coconut meat can be eaten after it comes out.

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Abstract

The invention relates to coconut white wine brewing and coconut pulp fresh-keeping methods. White wine is prepared by using fresh coconut juice, coconut pulp and fresh coconut shell with pulp as raw materials and through the steps of immersion, fermentation, distillation and ageing. The coconut white wine brewed by the method has high nutrition value, can tonify spleen and stomach, engender fluid, promote dieresis, and supplement vitamin B1, vitamin B2, vitamin C, supplement microelements such as calcium, phosphor and ferrum, and mineral substances, has a coconut taste and a milk fragrance, tastes soft, mellow, balance and plump, and has long aftertaste. The fresh coconut shell is used for loading the wine; and the coconut pulp can be taken for eating after the wine is poured out.

Description

technical field [0001] The invention relates to a method for brewing coconut white wine and keeping fresh coconut meat Background technique [0002] Coconut is rich in nutritional value. Traditional Chinese medicine believes that coconut meat is sweet in taste and flat in nature, and has the effects of nourishing the spleen and stomach, killing insects and eliminating malnutrition; coconut milk is sweet in taste, warm in nature, and has the functions of promoting body fluid and diuresis. Modern medical research shows that coconut meat contains protein, carbohydrates, sugar, vitamin B1, vitamin B2, vitamin C, etc.; coconut milk contains more nutrients such as fructose, glucose, sucrose, protein, fat, vitamin B, and vitamin C. C and calcium, phosphorus, iron and other trace elements and minerals and other essential nutrients for human beings. It can be seen that coconut is a good product for both medicine and food. When the spleen and stomach are tired, poor appetite, weak l...

Claims

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Application Information

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IPC IPC(8): C12G3/02A23L1/212A23L19/00
Inventor 刑建国高志英
Owner 邢建国
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