Production process of coconut-flavor liquor
By using Hainan's local fresh coconut and pre-made silk wine pourer, the problems of coconut juice freshness and production cost are solved, and the rich taste and low-cost production of coconut-flavored liquor are achieved.
Patent Information
- Application Number
- CN202411776175.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-05
- Publication Date
- 2025-01-17
AI Technical Summary
In the existing coconut-flavored liquor production process, the freshness of coconut juice cannot be guaranteed, resulting in the coconut aroma in the liquor not being strong enough, and the processing and production methods are too industrialized, which is costly.
Using Hainan local fresh coconut, the method of drilling holes and pre-made silk wine pourer is used to extract coconut juice and mix it with white wine to ensure the freshness of the coconut juice and reduce production costs. It is packaged in a vacuum bag and stored in a refrigerated manner to ensure taste and consistency. .
It effectively ensures the freshness of coconut milk, makes the coconut fragrance richer, reduces production costs, simplifies the packaging and drinking process, and improves the taste consistency of the liquor.
Smart Images
Figure CN119320679A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of winemaking, in particular to a production process of coconut-flavored liquor. Background Art
[0002] Coconut is the fruit of the coconut tree. It is composed of a fibrous shell on the outside, which provides coconut skin fiber and a large nut with edible thick flesh. When the fruit is fresh, there is a clear liquid called coconut milk. Coconut milk and coconut meat contain a lot of protein, fructose, glucose, sucrose, fat, vitamin B1, vitamin E, vitamin C, potassium, calcium, magnesium, etc. Coconut meat is white like jade, fragrant and crisp; coconut milk is cool and sweet. Coconut meat and coconut milk are delicious fruits suitable for all ages. Coconut is sweet and flat in nature and enters the stomach, spleen and large intestine meridians; the fruit pulp has the effects of replenishing deficiency and strengthening, replenishing qi and dispelling wind, eliminating malnutrition and killing insects. Long-term consumption can make people's face moisturized, benefit people's strength and tolerance to hunger, and treat children's tapeworm and ginger worm disease; coconut water has the effects of nourishing, clearing away heat and quenching thirst, and is mainly used to treat thirst caused by summer heat and lack of body fluid; fresh coconut juice is "clear as water and sweet as honey". It is cool, sweet and delicious after drinking. It has a unique flavor and high nutritional value. It is the best drink for relieving summer heat. Coconut has high nutritional value. Chinese medicine practitioners believe that coconut meat is sweet and neutral in nature, and has the effects of nourishing the spleen and stomach, killing insects and eliminating malnutrition; coconut juice is sweet and warm in nature, and has the functions of promoting body fluid and promoting diuresis. Modern medical research shows that coconut meat contains protein and carbohydrates; coconut oil contains sugar, vitamin B1, vitamin B2, vitamin C, etc.; coconut juice contains more nutrients, such as fructose, glucose, sucrose, protein, fat, vitamin B, vitamin C, and trace elements and minerals such as calcium, phosphorus, and iron. It can be seen that coconut is an excellent product for both medicine and food.
[0003] Baijiu is a distilled liquor made from grains as the main raw materials, with Daqu, Xiaoqu, Fuqu, enzyme preparations and yeast as saccharification and fermentation agents, and is made through cooking, saccharification, fermentation, distillation, aging and blending. At present, in order to increase the taste of Baijiu when drinking, coconut is combined with Baijiu, and the aroma of Baijiu is mixed with a strong coconut aroma;
[0004] However, the production process of existing coconut-flavor liquor still has the following technical problems:
[0005] Current coconut-flavored liquors are often made by mixing finished coconut juice directly with the liquor, but the freshness of the coconut juice cannot be guaranteed, and the coconut flavor in the liquor is not strong enough, and will become weaker and weaker as time goes by. In addition, the current processing and production methods of coconut-flavored liquors are too industrialized and costly.
[0006] For this reason, a kind of coconut flavor type liquor production process is now proposed to solve the above-mentioned problem of raising. Summary of the invention
[0007] The object of the present invention is to provide a production process of coconut-flavored liquor to solve the problems raised in the above-mentioned background technology.
[0008] To achieve the above object, the present invention provides the following technical solution: a coconut-flavor liquor production process, the specific preparation process of the coconut-flavor liquor production process is as follows:
[0009] Step 1: Choose local coconuts from Hainan;
[0010] Step 2: Choose southern high-proof rice wine or Guizhou Maotai-flavor liquor;
[0011] Step 3: Choose fresh coconuts picked that day;
[0012] Step 4: Process the fresh green coconuts picked on the day. After selecting the coconuts that are round, without worm holes or cracks, you can use the following two methods to process them:
[0013] Solution 1: Peeling: Peel off the top and edges of the green coconut, making sure to keep the green coconut in a nice shape and to place it in a stable manner;
[0014] Option 2: No peeling: Cut off the stem, wash the surface and drain the water, trim the uneven parts of the coconut bottom to keep the original appearance of the green coconut to the greatest extent;
[0015] Step 5: Use an electric drill to drill a hole about 10 mm in diameter on the coconut;
[0016] Step 6: Prefabricate a thread-mouth wine pourer, a thread-mouth wine pourer for coconuts with a length of 50-70 mm and an inner space of about 7 mm, rotate the thread-mouth wine pourer to the inside of the coconut through the drilling hole, and reserve about 10 mm outside the coconut (for later jar wine and drinking). The interior of the prefabricated thread-mouth wine pourer is equipped with a filter net. When pouring out the liquor for later drinking, the pulp or shell inside the coconut can be filtered through the filter net to avoid affecting normal drinking;
[0017] Step 7: Mixing Coconut-flavored Liquor There are two main ways to mix coconut milk and liquor:
[0018] Method 1: Use a large syringe to extract some of the coconut juice inside the coconut, and then inject an appropriate amount of white wine into the coconut according to the alcohol content required. After mixing it with the remaining coconut juice inside the coconut, cover the silk-mouthed wine pourer. This method can preserve the original coconut juice to the greatest extent;
[0019] Method 2: Use a large syringe to extract all the coconut juice from the coconut, pour the coconut juice into a clean and sterile stainless steel barrel, add an appropriate amount of liquor to the stainless steel barrel according to the required alcohol content, then inject the prepared coconut wine into the coconut, and cover the silk-mouthed wine pourer. This method can keep the taste of each coconut-flavored liquor consistent;
[0020] The final alcohol content of Method 1 and Method 2 is in the range of 3%vol-53%vol;
[0021] Step 8: Use vacuum bags to seal the coconuts that have been injected with liquor, and store them in a cold storage environment at 2-8 degrees Celsius. After 8-12 weeks of storage, the coconut-flavored liquor is ready for drinking. When guests drink it, they only need to open the sealing cover of the prefabricated thread-mouth pourer and pour out the liquor through the prefabricated thread-mouth pourer.
[0022] Preferably, in Scheme 1 and Scheme 2 of step 4, when trimming the young coconut, it is necessary to avoid excessive trimming that penetrates the outer shell of the young coconut.
[0023] Preferably, in step five, the drill bit to be used is disinfected with alcohol before using the electric drill.
[0024] Preferably, the outer diameter of the prefabricated wire mouth wine pourer selected in step six needs to be controlled within 12-14 mm.
[0025] Preferably, in step eight, the guest may drink the liquor by opening the sealing cover of the prefabricated thread-mouth wine pourer, directly passing a straw through the prefabricated thread-mouth wine pourer and inserting it into the coconut shell, and directly drinking the liquor.
[0026] Compared with the prior art, the present invention has the following beneficial effects:
[0027] The coconut juice selected in the present application is the juice from freshly picked young coconuts, which can effectively ensure the freshness of the coconut juice. Its rich aroma can be better mixed with the aroma of white wine, increasing the taste when drinking later. The preparation process of the present invention is simple, saving the step of packaging bottle filling, which can effectively reduce production and material costs. When drinking later, the lid of the prefabricated wire mouth wine pourer can be directly opened, which is convenient for pouring wine. BRIEF DESCRIPTION OF THE DRAWINGS
[0028] Figure 1 The present invention is a flow chart of the preparation steps. DETAILED DESCRIPTION
[0029] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0030] In the description of the present invention, it is necessary to understand that the terms "upper", "lower", "front", "back", "left", "right", "top", "bottom", "inside", "outside", etc., indicating the orientation or position relationship are based on the orientation or position relationship shown in the drawings, and are only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation on the present invention.
[0031] Embodiment 1:
[0032] See also Figure 1 , the present invention provides a technical solution:
[0033] A coconut-flavor liquor production process, the specific preparation process of the coconut-flavor liquor production process is as follows:
[0034] Step 1: Choose local coconuts from Hainan;
[0035] Step 2: Choose southern high-proof rice wine or Guizhou Maotai-flavor liquor;
[0036] Step 3: Choose fresh coconuts picked on the day. From June to August every year, pick mature coconuts from Hainan. Select the picked coconuts, choose coconuts with round bodies, no worm eyes, and no cracks. When selecting coconuts growing on trees, you need to choose coconuts with green skins. Choosing coconuts with green skins is to ensure the freshness of the coconut juice inside. Fresh coconut juice has a stronger coconut flavor. When mixed with wine later, it can better increase the coconut flavor of the liquor.
[0037] Step 4: Process the fresh green coconuts picked on the day. After selecting the coconuts that are round, without worm holes or cracks, you can use the following two methods to process them:
[0038] Solution 1: Peeling: Peel off the top and edges of the green coconut, making sure to keep the green coconut in a nice shape and to place it in a stable manner;
[0039] Option 2: No peeling: Cut off the stem, wash the surface and drain the water, trim the uneven parts of the coconut bottom to keep the original appearance of the green coconut to the greatest extent;
[0040] When trimming the young coconut, it is necessary to avoid trimming too much and penetrating the coconut shell.
[0041] Step 5: Use an electric drill to drill a hole about 10 mm in diameter on the coconut. Before using the electric drill, disinfect the drill bit with alcohol;
[0042] Step 6: Prefabricate a thread-mouth wine pourer, a 50mm long, 7mm hollow coconut-specific thread-mouth wine pourer, the outer diameter of the selected prefabricated thread-mouth wine pourer needs to be controlled at 12mm, the thread-mouth wine pourer is rotated to the inside of the coconut through the drilling hole, and about 10mm is reserved outside the coconut (for later jar wine and drinking). The interior of the prefabricated thread-mouth wine pourer is equipped with a filter net. When pouring out the liquor for drinking later, the pulp or shell inside the coconut can be filtered through the filter net to avoid affecting normal drinking;
[0043] Step 7: Mixing Coconut-flavored Liquor There are two main ways to mix coconut milk and liquor:
[0044] Method 1: Use a large syringe to extract some of the coconut juice inside the coconut, and then inject an appropriate amount of white wine into the coconut according to the alcohol content required. After mixing it with the remaining coconut juice inside the coconut, cover the silk-mouthed wine pourer. This method can preserve the original coconut juice to the greatest extent;
[0045] Method 2: Use a large syringe to extract all the coconut juice from the coconut, pour the coconut juice into a clean and sterile stainless steel barrel, add an appropriate amount of liquor to the stainless steel barrel according to the required alcohol content, then inject the prepared coconut wine into the coconut, and cover the silk-mouthed wine pourer. This method can keep the taste of each coconut-flavored liquor consistent;
[0046] The final alcohol content of Method 1 and Method 2 is in the range of 3%vol-53%vol;
[0047] Step 8: Use vacuum bags to seal the coconuts that have been injected with liquor, and store them in a cold storage environment at 2 degrees Celsius. After 8-12 weeks of storage, the coconut-flavored liquor is ready for drinking. When drinking, guests only need to open the sealing cover of the prefabricated silk-mouthed wine pourer and pour out the liquor through the prefabricated silk-mouthed wine pourer. Guests can also open the sealing cover of the prefabricated silk-mouthed wine pourer, directly insert a straw through the prefabricated silk-mouthed wine pourer and into the coconut shell, and drink the liquor directly.
[0048] Benefits of drinking coconut wine:
[0049] 1. Nutritional supplement: Coconut wine is rich in water, which can replenish water for the human body, relieve symptoms such as thirst and dry throat, and stimulate the secretion of digestive juice to a certain extent after drinking. Coconut wine also contains a certain amount of vitamin C, vitamin B, iron, phosphorus, calcium, potassium, magnesium, sodium, sugar, protein, carbohydrates and other nutrients. Drinking coconut wine appropriately can help the gastrointestinal tract absorb and utilize the nutrients in it in time, which can replenish the nutrients and energy needed by the body.
[0050] 2. Promote blood circulation and remove blood stasis: The main component of coconut wine is alcohol. Alcohol can stimulate human metabolism when entering the body. It can promote blood circulation to a certain extent, increase the blood flow rate in blood vessels, and play a role in promoting blood circulation and removing blood stasis. However, it is mainly used as a beverage and not as a clinical medicine.
[0051] Embodiment 2:
[0052] The specific preparation process of the coconut-flavor liquor production process is as follows:
[0053] Step 1: Choose local coconuts from Hainan;
[0054] Step 2: Choose southern high-proof rice wine or Guizhou Maotai-flavor liquor;
[0055] Step 3: Choose fresh coconuts picked that day;
[0056] Step 4: Process the fresh green coconuts picked on the day. After selecting the coconuts that are round, without worm holes or cracks, you can use the following two methods to process them:
[0057] Solution 1: Peeling: Peel off the top and edges of the green coconut, making sure to keep the green coconut in a nice shape and to place it in a stable manner;
[0058] Option 2: No peeling: Cut off the stem, wash the surface and drain the water, trim the uneven parts of the coconut bottom to keep the original appearance of the green coconut to the greatest extent;
[0059] When trimming the young coconut, it is necessary to avoid trimming too much and penetrating the coconut shell.
[0060] Step 5: Use an electric drill to drill a hole about 10 mm in diameter on the coconut. Before using the electric drill, disinfect the drill bit with alcohol;
[0061] Step 6: Prefabricate a thread-mouth wine pourer, a 60mm long, 7mm hollow coconut-specific thread-mouth wine pourer, the outer diameter of the selected prefabricated thread-mouth wine pourer needs to be controlled at 13mm, rotate the thread-mouth wine pourer to the inside of the coconut through the drilling hole, and reserve about 10mm outside the coconut (for later tank wine and drinking). The prefabricated thread-mouth wine pourer is equipped with a filter net inside. When pouring out the liquor for drinking later, the pulp or shell inside the coconut can be filtered through the filter net to avoid affecting normal drinking;
[0062] Step 7: Mixing Coconut-flavored Liquor There are two main ways to mix coconut milk and liquor:
[0063] Method 1: Use a large syringe to extract some of the coconut juice inside the coconut, and then inject an appropriate amount of white wine into the coconut according to the alcohol content required. After mixing it with the remaining coconut juice inside the coconut, cover the silk-mouthed wine pourer. This method can preserve the original coconut juice to the greatest extent;
[0064] Method 2: Use a large syringe to extract all the coconut juice from the coconut, pour the coconut juice into a clean and sterile stainless steel barrel, add an appropriate amount of liquor to the stainless steel barrel according to the required alcohol content, then inject the prepared coconut wine into the coconut, and cover the silk-mouthed wine pourer. This method can keep the taste of each coconut-flavored liquor consistent;
[0065] The final alcohol content of Method 1 and Method 2 is in the range of 3%vol-53%vol;
[0066] Step 8: Use a vacuum bag to plastic-seal the coconuts after the liquor is injected, and store them in a refrigerated environment at 5 degrees Celsius; after 8-12 weeks of storage, the coconut-flavored liquor is ready for drinking. When drinking, the guest only needs to open the sealing cover of the prefabricated silk-mouthed liquor pourer and pour the liquor out through the prefabricated silk-mouthed liquor pourer. The guest can also drink by opening the sealing cover of the prefabricated silk-mouthed liquor pourer, directly passing a straw through the prefabricated silk-mouthed liquor pourer and inserting it into the coconut shell, and then drinking the liquor directly;
[0067] Embodiment 3:
[0068] The specific preparation process of the coconut-flavor liquor production process is as follows:
[0069] Step 1: Choose local coconuts from Hainan;
[0070] Step 2: Choose southern high-proof rice wine or Guizhou Maotai-flavor liquor;
[0071] Step 3: Choose fresh coconuts picked that day;
[0072] Step 4: Process the fresh green coconuts picked on the day. After selecting the coconuts that are round, without worm holes or cracks, you can use the following two methods to process them:
[0073] Solution 1: Peeling: Peel off the top and edges of the green coconut, making sure to keep the green coconut in a nice shape and to place it in a stable manner;
[0074] Option 2: No peeling: Cut off the stem, wash the surface and drain the water, trim the uneven parts of the coconut bottom to keep the original appearance of the green coconut to the greatest extent;
[0075] When trimming the young coconut, it is necessary to avoid trimming too much and penetrating the coconut shell.
[0076] Step 5: Use an electric drill to drill a hole about 10 mm in diameter on the coconut. Before using the electric drill, disinfect the drill bit with alcohol;
[0077] Step 6: Prefabricate a thread-mouth wine pourer, a thread-mouth wine pourer for coconuts with a length of 70 mm and an inner space of about 7 mm. The outer diameter of the selected prefabricated thread-mouth wine pourer needs to be controlled at 14 mm. The thread-mouth wine pourer is rotated to the inside of the coconut through the drilling hole, and about 10 mm is reserved outside the coconut (for later jar wine and drinking). The interior of the prefabricated thread-mouth wine pourer is equipped with a filter. When pouring out the liquor for drinking later, the pulp or shell inside the coconut can be filtered through the filter to avoid affecting normal drinking;
[0078] Step 7: Mixing Coconut-flavored Liquor There are two main ways to mix coconut milk and liquor:
[0079] Method 1: Use a large syringe to extract some of the coconut juice inside the coconut, and then inject an appropriate amount of white wine into the coconut according to the alcohol content required. After mixing it with the remaining coconut juice inside the coconut, cover the silk-mouthed wine pourer. This method can preserve the original coconut juice to the greatest extent;
[0080] Method 2: Use a large syringe to extract all the coconut juice from the coconut, pour the coconut juice into a clean and sterile stainless steel barrel, add an appropriate amount of liquor to the stainless steel barrel according to the required alcohol content, then inject the prepared coconut wine into the coconut, and cover the silk-mouthed wine pourer. This method can keep the taste of each coconut-flavored liquor consistent;
[0081] The final alcohol content of Method 1 and Method 2 is in the range of 3%vol-53%vol;
[0082] Step 8: Use vacuum bags to seal the coconuts that have been injected with liquor, and store them in a cold storage environment at 8 degrees Celsius. After 8-12 weeks of storage, the coconut-flavored liquor is ready for drinking. When drinking, guests only need to open the sealing cover of the prefabricated silk-mouthed wine pourer and pour the liquor out through the prefabricated silk-mouthed wine pourer. Guests can also open the sealing cover of the prefabricated silk-mouthed wine pourer, directly pass a straw through the prefabricated silk-mouthed wine pourer and insert it into the coconut shell to drink the liquor directly.
[0083] The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention. For those skilled in the art, it is obvious that the present invention is not limited to the details of the above exemplary embodiments, and the present invention can be implemented in other specific forms without departing from the spirit or basic features of the present invention; therefore, no matter from which point of view, the embodiments should be regarded as exemplary and non-restrictive. The scope of the present invention is limited by the attached claims rather than the above description. Therefore, it is intended to include all changes within the meaning and scope of the equivalent elements of the claims in the present invention, and any figure marks in the claims should not be regarded as limiting the claims involved.
[0084] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.
Claims
1. A coconut-flavor liquor production process, characterized in that: The specific preparation process of the coconut-flavor liquor production process is as follows: Step 1: Choose local coconuts from Hainan; Step 2: Choose southern high-proof rice wine or Guizhou sauce-flavor liquor; Step 3: Choose fresh coconuts picked that day; Step 4: Process the fresh green coconuts picked that day. Select the ones that are round, without worm holes or cracks. Then, you can use the following two methods to process them: Solution 1: Peeling: Peel the top and edges of the coconut, making sure to keep the coconut in a nice shape and easy to place. Option 2: No peeling: Cut off the stem, wash the surface and drain the water, trim the uneven parts of the coconut bottom to keep the original appearance of the coconut to the greatest extent possible; Step 5: Use an electric drill to drill a hole about 10 mm in diameter on the coconut; Step 6: Prefabricate a silk-mouth wine pourer, a special silk-mouth wine pourer for coconuts with a length of 50-70 mm and an inner hollow of about 7 mm, rotate the silk-mouth wine pourer into the coconut through the drill hole, and reserve about 10 mm outside the coconut. The interior of the prefabricated silk-mouth wine pourer is equipped with a filter. When pouring out the white wine later, the pulp or shell inside the coconut can be filtered through the filter to avoid affecting normal drinking. Step 7: Mixing Coconut-flavored Liquor There are two main ways to mix coconut milk and liquor: Method 1: Use a large syringe to extract some of the coconut juice from the coconut, then inject an appropriate amount of white wine into the coconut according to the required alcohol content, mix it with the remaining coconut juice inside the coconut, and cover the silk-mouthed wine pourer. This method can preserve the original coconut juice to the greatest extent; Method 2: Use a large syringe to extract all the coconut milk from the coconut, pour the coconut milk into a clean and sterile stainless steel barrel, add an appropriate amount of liquor to the stainless steel barrel according to the required alcohol content, and then pour the prepared coconut wine into the coconut and cover the wire mouth pourer. This method can ensure that the taste of each coconut-flavored liquor remains consistent. The final alcohol content of Method 1 and Method 2 is in the range of 3%vol-53%vol; Step 8: Use vacuum bags to seal the coconuts that have been injected with liquor, and store them in a refrigerated environment at 2-8 degrees Celsius. After 8-12 weeks of storage, the coconut-flavored liquor is ready for consumption. When guests drink it, they only need to open the sealed cover of the prefabricated wire-mouth pourer and pour out the liquor through the prefabricated wire-mouth pourer.
2. A coconut-flavor liquor production process according to claim 1, characterized in that: In the scheme 1 and scheme 2 of the step 4, when trimming the young coconut, it is necessary to avoid excessive trimming that penetrates the shell of the young coconut.
3. A coconut-flavor liquor production process according to claim 1, characterized in that: In the step 5, before using the electric drill, the drill bit to be used is disinfected with alcohol.
4. A coconut-flavor liquor production process according to claim 1, characterized in that: The outer diameter of the prefabricated wire mouth wine pourer selected in step 6 needs to be controlled within 12-14 mm.
5. A coconut-flavor liquor production process according to claim 1, characterized in that: In step eight, the guest can also drink the liquor by opening the sealing cover of the prefabricated wire-mouth wine pourer, directly passing the straw through the prefabricated wire-mouth wine pourer and inserting it into the coconut shell, and directly drinking the liquor.