Coffee fruit wine and preparation method thereof

Abstract

The invention discloses coffee fruit wine and a preparation method thereof, and relates to the technical field of food processing, and the preparation method comprises the following steps: cleaning, sorting and washing fresh coffee fruits; according to the coffee fruit wine and the preparation method thereof, the coffee fruit wine is combined with the cold boiled water, the white granulated sugar and the yeast liquid, fermentation, filtration and distillation are performed, fragrance is further increased, and new breakthrough is added in flavor and taste.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to coffee wine and a preparation method thereof. Background Art

[0002] The existing coffee wine and its preparation method still have the following disadvantages in actual use: The existing open document CN102839084B discloses a method for making fully fermented coffee fruit wine, which is characterized in that coffee juice and fruit juice are mixed to produce fully fermented coffee fruit wine with an alcohol content of 3-15% vol, including the steps of roasting raw coffee beans until ripe, grinding the ripe coffee beans into fine powder, brewing coffee powder into coffee liquid, mixing the coffee liquid and fruit juice, fermenting, separating, filtering, storing, etc. The present invention can obtain fully fermented coffee fruit wine with rich nutrients, good taste, good typical taste and strong structure. The above coffee fruit wine has certain deficiencies in the preparation process. Summary of the invention

[0003] The purpose of the invention is to provide a coffee wine and a preparation method thereof.

[0004] In order to achieve the above object, the present invention provides the following technical solution: a coffee fruit wine and a preparation method thereof, comprising the steps of cleaning, sorting, and washing fresh coffee fruits, and the specific steps are as follows: (1) Arrangement: Collect all the fresh red coffee berries and pack them together; (2) Cleaning: Clean the collected fresh coffee berries with water to remove dirt, dirt, dead branches and leaves. Pay attention to the hygiene of the water, which should meet the drinking water standards. (3) Sorting: Soak the washed coffee berries in clean water, remove the berries floating on the top, such as the stalks, diseased berries, bad berries and dry berries, to obtain the first-grade coffee berries; (4) Washing: Wash the first-grade coffee berries again with clean water; (5) Draining: Let the cleaned coffee cherries dry naturally until there are no obvious water droplets on the surface; (6) Weighing: Weigh the drained coffee cherries and record the weight; (7) Preparation: Dissolve brewer's yeast powder in drinking water at 30°C to make a 10% yeast solution. Stir thoroughly to dissolve and set aside. (8) Canning: Put the processed coffee berries into the fermentation tank. Note that it is recommended to fill each tank to 1 / 2 of the tank body. Add cold boiled water, 15% white sugar, and 10% yeast solution. (9) Sealing: Seal the jar tightly and place it in a place away from direct sunlight at 20°C. Ferment for 7 days and pay attention to the fermentation status. (10) Inspection: During the fermentation period, pay attention to the generation and disappearance of bubbles. During this period, it is also necessary to check for leaks to prevent bacteria from entering the wine bottle and contaminating the product. Fermentation should be terminated on the 7th day. (11) Filtration: Filter the fermented wine through a filter to remove the fermented coffee berries and leave the filtrate. (12) Clarification: Let the filtered coffee wine stand for half an hour to clarify, take out the coffee wine on the upper layer for later use, and remove the sediment on the lower layer; (13) Distillation: The clarified coffee wine is distilled using a condensation reflux device to remove the head and tail wines to obtain the desired coffee wine. The yield after removing the head and tail wines is 68%; (14) Canning: The required coffee wine is packed into sterile cans; (15) Testing of coffee wine, methanol content was 0.1 g / L, alcohol content was 20% vol; (16) No Salmonella and Staphylococcus aureus were detected during the storage of the finished product at room temperature for 28 days.

[0005] Furthermore, the fermentation tank needs to be sterilized before canning, and the ratio of boiled water to fresh coffee fruit is 1:2.

[0006] Furthermore, a small amount of bubbles can be seen on the second day of fermentation, a large amount of bubbles can be seen on the third day, and the bubbles begin to decrease from the fifth day, and the wine tastes purer.

[0007] Compared with the prior art, the coffee wine and preparation method thereof provided by the present invention have the following beneficial effects: The coffee fruit wine and the preparation method thereof combine the coffee fruit wine with boiled water, white sugar and yeast liquid, and further enhance the aroma through fermentation, filtration and distillation, thereby achieving new breakthroughs in flavor and taste. DETAILED DESCRIPTION

[0008] In order to enable those skilled in the art to better understand the technical solution of the present invention, the present invention will be further described in detail below.

[0009] A coffee fruit wine and a preparation method thereof, comprising the steps of cleaning, sorting and washing fresh coffee fruits, and the specific steps are as follows: (1) Arrangement: Collect all the fresh red coffee berries and pack them together; (2) Cleaning: Clean the collected fresh coffee berries with water to remove dirt, dirt, dead branches and leaves. Pay attention to the hygiene of the water, which should meet the drinking water standards. (3) Sorting: Soak the washed coffee berries in clean water, remove the berries floating on the top, such as the stalks, diseased berries, bad berries and dry berries, to obtain the first-grade coffee berries; (4) Washing: Wash the first-grade coffee berries again with clean water; (5) Draining: Let the cleaned coffee cherries dry naturally until there are no obvious water droplets on the surface; (6) Weighing: Weigh the drained coffee cherries and record the weight; (7) Preparation: Dissolve brewer's yeast powder in drinking water at 30°C to make a 10% yeast solution. Stir thoroughly to dissolve and set aside. (8) Canning: Put the processed coffee berries into the fermentation tank. Note that it is recommended to fill each tank to 1 / 2 of the tank body. Add cold boiled water, 15% white sugar, and 10% yeast solution. (9) Sealing: Seal the jar tightly and place it in a place away from direct sunlight at 20°C. Ferment for 7 days and pay attention to the fermentation status. (10) Inspection: During the fermentation period, pay attention to the generation and disappearance of bubbles. During this period, it is also necessary to check for leaks to prevent bacteria from entering the wine bottle and contaminating the product. Fermentation should be terminated on the 7th day. (11) Filtration: Filter the fermented wine through a filter to remove the fermented coffee berries and leave the filtrate. (12) Clarification: Let the filtered coffee wine stand for half an hour to clarify, take out the coffee wine on the upper layer for later use, and remove the sediment on the lower layer; (13) Distillation: The clarified coffee wine is distilled using a condensation reflux device to remove the head and tail wines to obtain the desired coffee wine. The yield after removing the head and tail wines is 68%; (14) Canning: The required coffee wine is packed into sterile cans; (15) Testing of coffee wine, methanol content was 0.1 g / L, alcohol content was 20% vol; (16) No Salmonella and Staphylococcus aureus were detected during the storage of the finished product at room temperature for 28 days.

[0010] The fermentation tank must be sterilized before canning, and the ratio of boiled water to fresh coffee fruit is 1:2.

[0011] A small amount of bubbles can be seen on the second day of fermentation, and more bubbles can be seen on the third day. From the fifth day on, the bubbles become less and the wine tastes purer.

[0012] The above description is only by way of illustration of certain exemplary embodiments of the present invention. It is undoubted that, for those skilled in the art, the described embodiments can be modified in various ways without departing from the spirit and scope of the present invention. Therefore, the above description is illustrative in nature and should not be construed as limiting the scope of protection of the claims of the present invention.

Claims

1. A coffee wine and a preparation method thereof, comprising the steps of cleaning, sorting and washing fresh coffee fruits, characterized in that: The specific steps are as follows: (1) Arrangement: Collect all the fresh red coffee berries and pack them together; (2) Cleaning: Clean the collected fresh coffee berries with water to remove dirt, dirt, dead branches and leaves. Pay attention to the hygiene of the water, which should meet the drinking water standards. (3) Sorting: Soak the washed coffee berries in clean water, remove the berries floating on the top, such as the stalks, diseased berries, bad berries and dry berries, to obtain the first-grade coffee berries; (4) Washing: Wash the first-grade coffee berries again with clean water; (5) Draining: Let the cleaned coffee cherries dry naturally until there are no obvious water droplets on the surface; (6) Weighing: Weigh the drained coffee cherries and record the weight; (7) Preparation: Dissolve brewer's yeast powder in drinking water at 30°C to make a 10% yeast solution. Stir thoroughly to dissolve and set aside. (8) Canning: Put the processed coffee berries into the fermentation tank. Note that it is recommended to fill each tank to 1 / 2 of the tank body. Add cold boiled water, 15% white sugar, and 10% yeast solution. (9) Sealing: Seal the jar tightly and place it in a place away from direct sunlight at 20°C. Ferment for 7 days and pay attention to the fermentation status. (10) Inspection: During the fermentation period, pay attention to the generation and disappearance of bubbles. During this period, it is also necessary to check for leaks to prevent bacteria from entering the wine bottle and contaminating the product. Fermentation should be terminated on the 7th day. (11) Filtration: Filter the fermented wine through a filter to remove the fermented coffee berries and leave the filtrate. (12) Clarification: Let the filtered coffee wine stand for half an hour to clarify, take out the coffee wine on the upper layer for later use, and remove the sediment on the lower layer; (13) Distillation: The clarified coffee wine is distilled using a condensation reflux device to remove the head and tail wines to obtain the desired coffee wine. The yield after removing the head and tail wines is 68%; (14) Canning: The required coffee wine is packed into sterile cans; (15) Testing of coffee wine, methanol content was 0.1 g / L, alcohol content was 20% vol; (16) No Salmonella and Staphylococcus aureus were detected during the storage of the finished product at room temperature for 28 days.

2. The coffee wine and preparation method thereof according to claim 1, characterized in that: The fermentation tank must be sterilized before canning, and the ratio of boiled water to fresh coffee fruit is 1:

2.

3. The coffee wine and preparation method thereof according to claim 1, characterized in that: It is mentioned that a small amount of bubbles can be seen on the second day of fermentation, more bubbles can be seen on the third day, and from the fifth day onwards the bubbles become less and the wine tastes purer.