Brewing technique of coconut flower wine

A technology of coconut flower fragrance and technology, which is applied in the field of coconut flower fragrance wine brewing technology, can solve problems that have not been clearly conceptualized, and achieve the effect of increasing fragrance and nutrition

Inactive Publication Date: 2007-03-14
林清
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But so far, wines that combine two types or more characteristics have not yet appeared, at least not clearly conceptualized

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0005] 1. Preparation of auxiliary materials for coconut flower wine

[0006] It is prepared by drying coconut flower spikes within two days after bud breaking and crushing into mung bean-sized particles.

[0007] 2. Proportion of fermentation materials

[0008] Sorghum 96%, Fresh Copra 3%, Coconut Flower Spike Granules 1%, Distiller’s Koji

[0009] The above are weight ratios.

[0010] 3. Brewing

[0011] It is brewed by traditional grain solid-state fermentation brewing method.

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PUM

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Abstract

The coco blossom scent spirit is one kind of fruity spirit produced through brewing kaoliang and fresh coconut pulp as the main material and coco blossom grain as the supplementary material. It has the basic style of spirit and the increased coco scent and nutrients, and is clear, sweet and cool and mellow.

Description

technical field [0001] Coconut flower wine is a kind of coconut flower coconut fruity liquor. Background technique [0002] There are many types of wine, from the color, there are white wine, rice wine, red wine, etc.; from the material, there are grain wine, fruit wine, beer, vegetable wine, etc.; from the function, there are drinking wine, health wine, etc. But up to now, there has not been a wine that combines two types or more characteristics, at least it has not been clearly conceptualized. Contents of the invention [0003] The invention provides a technology of adding fruity auxiliary materials and main ingredients to ferment fruity liquor without changing the style characteristics of the liquor. Fresh coconut meat. [0004] Coconut flower wine retains the clarity, sweetness and mellow aroma of liquor, and increases the fragrance and nutrition of coconut flower and coconut fruit. It highlights the special regional cultural characteristics of the coconut productio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 林清
Owner 林清
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