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Coconut fruit wine and production method thereof

A technology of coconut and fruit wine, which is applied in the fields of medical formula, preparation of alcoholic beverages, anti-toxic agents, etc. It can solve problems such as the difficulty in controlling the acidity and astringency of fruit wine, stagnation in the production of coconut fruit wine, and poor taste of coconut fruit wine. Large-scale production, improved color and taste, and smooth entrance

Inactive Publication Date: 2018-01-05
HARBIN SHANBAO LIQUOR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the production process of coconut fruit wine is complicated, and the acidity and astringency of the produced fruit wine are difficult to control, resulting in the poor taste of coconut fruit wine, which makes the production of coconut fruit wine stagnant

Method used

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  • Coconut fruit wine and production method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A kind of coconut fruit wine, it is made by the raw material of following weight ratio, coconut 120-150 parts, jujube 20-25 parts, 15-20 parts of deer antler, 18-24 parts of elderberry, 10-16 parts of thyme, 16-26 parts of lentils.

[0033] Above-mentioned each component is made the production method of a kind of coconut fruit wine of the present invention, main steps are:

[0034] Step 1. Raw material processing

[0035] Select fully mature, rich aroma, no mildew, no rot, no pests and no raw green coconuts as raw materials, clean them, remove the peel, take out the core or seeds, and put them into a general-purpose fruit crusher to crush them into 5- 6mm particles, the crushed particle pulp is put into a beater for beating, and the coconut pulp is prepared for subsequent use;

[0036] Step 2, enzymatic hydrolysis

[0037] Put the coconut pulp into the pre-sterilized fermentation tank, and add an appropriate amount of pectinase to the fermentation tank...

Embodiment 2

[0045] A kind of coconut fruit wine, its preferred weight ratio is, coconut 120-140 parts, big jujube 20-23 parts, 15-19 parts of deer antler, 18-22 parts of elderberry, 10-14 parts of thyme, 16-23 parts of lentils.

[0046] Above-mentioned each component is made the production method of a kind of coconut fruit wine of the present invention, is identical with the preparation method of embodiment 1.

Embodiment 3

[0048] A kind of coconut fruit wine, its optimal weight ratio is, 130 parts of coconuts, 22 parts of jujubes, 17 parts of deer antler, 20 parts of elderberry, 12 parts of thyme, 20 parts of lentils.

[0049] Above-mentioned each component is made the production method of a kind of coconut fruit wine of the present invention, is identical with the preparation method of embodiment 1.

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Abstract

The invention relates to the field of fruit wine brewing, in particular to a coconut fruit wine and a production method. It uses coconut as the main raw material, supplemented with traditional Chinese medicinal materials such as jujube, antler, elderberry, thyme, lentils, etc., after raw material treatment, enzymatic hydrolysis, Fermentation, preparation of traditional Chinese medicine liquid and preparation of fruit wine and other steps of processing and production. The invention adopts low-temperature fermentation, which is beneficial to enhance the aroma of the fruit wine, improve the color and taste of the fruit wine; solve the shortcomings of the traditional wine making method, the production process is simple, the production cycle is short, the production cost is greatly reduced, the production efficiency is improved, and it is easy for large-scale production .

Description

technical field [0001] The invention relates to the field of fruit wine brewing, in particular to a coconut fruit wine and a production method. Background technique [0002] Coconut is the fruit of the palm plant coconut tree. Its tree is an important tropical woody oil crop. The water content of coconut juice and coconut meat is protein, fructose, glucose, sucrose, fat, vitamin B1, vitamin E, vitamin C, potassium, calcium, magnesium, etc. The coconut meat is white as jade, fragrant and crisp; the coconut juice is cool and sweet. Coconut meat and coconut juice are delicious fruits suitable for all ages. Coconut oil is 35%-45%. The oil contains 20% of free fatty acids, 2% of caprylic acid, palmitic acid, 9% of caprylic acid, capric acid, 2% of oleic acid, and lauric acid; it also contains stigmasterol, stigmasterol, fucosterol, α-spinasterol and sterols. Carbohydrates are about 15%, mainly stachyose, sucrose, and glucose. Protein is less than 5%, including albumin, g...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/889A61P39/00A61P1/08A61P1/14A61P19/08A61K35/32
Inventor 尹凤琴王胜杰
Owner HARBIN SHANBAO LIQUOR IND
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