Method for making fresh coconut syrup wine

Abstract

The invention discloses a method for making fresh coconut syrup wine. The method comprises the steps that fresh coconut with appropriate capacity is dried, the outer peel of a coconut shell is removed, then the coconut is ground and polished, the temperature of the coconut is raised to 30-50 DEG C and heat preservation is performed, coconut oil in coconut meat is precipitated to coconut water, then a hole is drilled at the top of the coconut, then the coconut is inverted, the coconut water containing the coconut oil and sugar is released, a bottle nozzle is pressed into the drilled hole with pressure, and then a bottle cap is installed; and the coconut is filled with raw wine at one time, cap sealing is performed and then inversion is performed, the coconut filled with the raw wine is subjected to hot dipping in a vacuum-sterilized environment at 25-35 DEG C and then subjected to cold soaking and filtering, the raw wine is added to a clear wine tank and mixed, and the fresh coconut syrup wine is obtained. The fresh coconut syrup wine is clear and transparent in color, wine aroma and coconut aroma are coordinated, the taste is mellow, the wine body is complete, harmony is smooth, the wine is soft and clear and refreshing, aftertaste is lasting, and the fresh coconut syrup wine has a unique style and further has the effects of engendering liquid and quenching thirst, maintainingbeauty and keeping young, delaying senescence and preventing skin diseases.

Description

technical field [0001] The invention relates to a method for making a natural coconut wine bottle, in particular to a method for making fresh coconut wine. Background technique [0002] Coconut is a typical tropical fruit and a treasure of tropical places. The riper the coconut fruit, the more protein and fat it contains. Coconut is composed of outer skin, mesocarp, seed coat, coconut meat and coconut milk, both of which are rich in nutrients. Its main components are carbohydrates, fats, proteins, vitamin C, and minerals such as iron, phosphorus, calcium, potassium, magnesium, and sodium. The oil content of coconut meat is about 35%, and the exocarp contains hydrocyanic acid, cellulose, lignin and other components. [0003] Coconut juice is as clear as water, sweet as honey, sweet and delicious to drink, and has high food and medicinal value. Scientific research has proved that coconut milk has very good effects of cooling and refreshing, promoting body fluids and quench...

AI Technical Summary

Problems solved by technology

Coconut shell is used as a liquid container. Due to poor airtightness, the liquid is volatile and easy to leak. Therefore, the use of coconut shell as a liquid container currently has certain limitations, the application range is not large, and the use value is not high.

After the coconut shell of the present invention is processed through the original anti-volatility and anti-leakage technology, the technology of making wine bottles by using the coconut shell and using the coconut meat in the coconut shell to make wine has not been reported yet.