CN101748022A - Brewing method of coconut wine - Google Patents
Brewing method of coconut wine Download PDFInfo
- Publication number
- CN101748022A CN101748022A CN200810183653A CN200810183653A CN101748022A CN 101748022 A CN101748022 A CN 101748022A CN 200810183653 A CN200810183653 A CN 200810183653A CN 200810183653 A CN200810183653 A CN 200810183653A CN 101748022 A CN101748022 A CN 101748022A
- Authority
- CN
- China
- Prior art keywords
- jowar
- raw material
- steam
- cocois
- coconut
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention discloses brewing method of coconut wine. The process includes the selection of coconut and sorghum, steaming, saccharifying, fermentation, distillation, cellaring and filtration, and the proportion of the materials by weight percent is: 70-90% of sorghum, 5-15% of copra, 2-6% of sorghum husk, 2-5% of coconut juice and 1-4% of distiller's yeast. The brewing method includes the following steps: cleaning and crushing the copra or cutting the copra to grains; removing the husk of the sorghum and wetting the husk of the sorghum for later use; and putting the sorghum rice at the bottom of a steamer, putting the sorghum husk on top of the sorghum rice and putting the copra on top of the sorghum husk according the proportion of the materials. The coconut wine prepared through the method has the sweet flavor of coconut, is sweet to taste, not acrid, mellow and mild, soft and cool, and has the natural fragrances of grain and fruit. The brewing technology of the coconut wine is semi-solid and semi-liquid brewing technology, and through the organic combination of the fragrance and the rich nutrition of fruit and grains, a unique style of coconut wine can be brewed.
Description
Technical field
The present invention relates to a kind of wine-making technology, specifically, relate to a kind of brewing method of arrack.
Background technology
At present, fruit wine mainly is to form for the raw material brew with various fruit, and fruit wine is as the class drink in the alcoholic beverage, and its alcoholic strength is low, nutrition is high and help beauty treatment, liked by the human consumer.Fruit wine is various in style, and the making method complexity is various.But because the existing most fermentation time of tropical fruit technique for brewing fruit wine is long, original flavor not just, stability is bad, the quality guaranteed period is shorter, thereby has restricted the development of brewing fruit wine industry.And the drinks goods on the market are varied, except there being fruit wine to also have health promoting wine, yeast wine, Xiaoqu wine etc., mouthfeel differs, not satisfying the consumers demand of consuming each level, in the fermented soy drinks, all is to form with blending with single grain proportioning wherein, its fragrance is to make by adding spices and blending substantially, natural fruit aroma and grain fragrance organically can not be combined.
Summary of the invention
The present invention organically combines the peculiar fragrance of grain jowar and coconut and various benefit materials, ferments together, brewages and form a kind of natural odor type---arrack and the technical process and the making method of coconut palm odor type.
In order to realize purpose of the present invention, technical scheme of the present invention is: a kind of brewing method of arrack, and it is brewageed and is formed by jowar, Endosperm Cocois, jowar shell, Sucus Cocois, distiller's yeast; Its procedure of processing comprises: the selected processing of coconut, jowar and steam material, saccharification, fermentation, distill, store sth. in a cellar, filtration procedure; Proportioning raw materials is by weight percentage: jowar 70-90%, Endosperm Cocois 5-15%, jowar shell 2-6%, Sucus Cocois 2-5%, distiller's yeast 1-4%; Its brewing method comprises the following steps:
One, selected manufacturing procedure
(1) earlier coconut is shelled, stay Endosperm Cocois and Sucus Cocois, Endosperm Cocois is cleaned broken or is cut into particulate state;
(2) jowar processing shelling, removal of impurities are handled, it is stand-by that Sorghum vulgare Pers. is oozed bubble 8-12 hour, and the jowar shell is stand-by;
Two, steam the material manufacturing procedure
(1) by the proportioning raw materials the first layer Sorghum vulgare Pers. is put into the steamer bottom, the second layer is put into the jowar shell on Sorghum vulgare Pers., puts into Endosperm Cocois on the jowar shell for the 3rd layer; Circle steamed material circle vapour 40-60 minute for the first time, finished and steamed material for the first time;
(2) steaming material for the second time is after adding the cold water of raw material 20%-30%, and raw material in the pot is all turned once, adds raw material 10% boiling water again, and the water in the pot discharged from the bottom of a pan water discharging valve, close water discharging valve, open steam valve, circle vapour is 40-60 minute for the second time, repeats operation for the first time.Treat to justify after vapour 30-40 minute for the third time, finish and steam material;
Three, saccharification, fermentation, distill, store sth. in a cellar, filter operation
Toward the interior cold water that adds raw material 20%-30% of the pot of justifying vapour for the third time, raw material all pinch go into to dry in the air on the meal beds agglomerating grain mixed out and the meal bed that dries in the air on use fan for cooling, adding distiller's yeast when material temperature drops to 33-40 ℃ mixes thoroughly into the cylinder saccharification, when treating that the raw material saccharification is complete, the Sucus Cocois that adds the water of raw material 120%-150% and ferment injected the cylinder sealing and fermenting 15-30 days together, steamed wine, stored sth. in a cellar, filters and promptly make arrack.
The invention has the beneficial effects as follows: contained methyl alcohol of the arrack that provides and potato spirit are low, have formed natural coconut palm fragrance during the fermentation, and it is sweet to enter the mouth, and does not have pungent sense, and mouthfeel is pure and mild, and be continuous refreshing, forms a kind of natural strong fragrant grain, fruital flavor.The manufacture craft of arrack is semi-solid state and semi liquid state making method, utilize fragrance and its abundant nutrition of fruit, make it in fermentation, brewing process, form various useful materials and fragrance, make wine perfect more, increased a kind of novel alcohol product.
Embodiment
The present invention is further described below in conjunction with embodiment.
Embodiment 1:
In order to realize purpose of the present invention, technical scheme of the present invention is: a kind of brewing method of arrack, and it is brewageed and is formed by jowar, Endosperm Cocois, jowar shell, Sucus Cocois, distiller's yeast; Its procedure of processing comprises: the selected processing of coconut, jowar and steam material, saccharification, fermentation, distill, store sth. in a cellar, filtration procedure; In proportioning raw materials be by weight percentage: jowar 70%, Endosperm Cocois 15%, jowar shell 6%, Sucus Cocois 5%, distiller's yeast 4%; Its brewing method is drawn together the following step:
One, selected manufacturing procedure
(1) earlier coconut is shelled, stay Endosperm Cocois and Sucus Cocois, Endosperm Cocois is cleaned broken or is cut into particulate state;
(2) jowar processing shelling, removal of impurities are handled, it is stand-by that Sorghum vulgare Pers. is oozed bubble 8-12 hour, and it is wetting stand-by that the jowar shell is wanted;
Two, steam the material manufacturing procedure
By the proportioning raw materials the first layer Sorghum vulgare Pers. is put into the steamer bottom, the second layer is put into the jowar shell on Sorghum vulgare Pers., puts into Endosperm Cocois on the jowar shell for the 3rd layer;
Just steam: with the jowar that soaks scoop up in the pot rake with spades after, above then the good jowar shell of profit and Endosperm Cocois being sprinkled upon.Steam grain with big fire, buckle well and steam grain pot pot cover, with cloth good seal pot cover limit and pot mouth, open steam valve, after 40-60 divides kind behind the steam circle vapour, the steam off valve, open water discharge valve under the bottom of a pan, be sprinkled upon on the raw material with the cold water that accounts for raw material 20%-30%, turn once equably with spades again, and after injecting the boiling water of raw material 10%, build the point lid, close water discharging valve, open steam valve, begin multiple steaming.Circle vapour is 40-60 minute for the second time, repeats operation for the first time; Treat to justify after vapour 30-40 minute for the third time, finish and steam material.
The multiple steaming, the 40-60 minute vapour time of circle, the work when repeating just to steam raw material enters the stewing grain stage.The stewing 40 minutes grain time.
Three, saccharification, fermentation, distill, store sth. in a cellar, filter operation
Airing: raw material steam good after, clean up the meal bed that dries in the air, with spades raw material is scooped up to stir in the meal bed that dries in the air and raw material is not had rake after agglomerating, blowing in simultaneously to fan is cooled to (about 40 ℃ of winter, about 33 ℃ of summer).
Write music for a song after material temperature is cooled to suitable temperature, powdered distiller's yeast is spread on the raw material, bent and meal should be mixed thoroughly, saccharification in the wine vat of packing into then, fermentation.
Saccharification requires place and used instrument all to sterilize with fermentation, keeps clean, neatly, and except that the staff, other people can not enter fermenting house.Add distiller's yeast when material temperature drops to 33-40 ℃ and mix thoroughly into the cylinder saccharification, when treating that the raw material saccharification is complete, the water that adds raw material 120%-150% injects the cylinder sealing and fermenting together with the Sucus Cocois that ferments and steamed wine in 15-30 days.Fermentation is the anaerobic stage, raw material and outside air is isolated.Fermented 15-30 days, after fermentation finished, the distiller's wort surface was tranquil, the fragrance of hearing that assails the nostrils, and the vinosity of tasting is strong, and tart flavour is normal, and little band is if astringent taste can be steamed wine.
Will accomplish that butt truncates when steaming wine, can not mix with finished wine that head, tail are answered otherwise processed, are plucked to lower concentration by high density, can obtain alcoholic strength is 62%vol, 53%vol; 45%vol; 38%vol; The arrack of 28%vol, the wine of interlude promptly is arrack, stores sth. in a cellar, filters promptly to make the finished product arrack.
Embodiment 2
Technical scheme of the present invention is: a kind of brewing method of arrack, and it is brewageed and is formed by jowar, Endosperm Cocois, jowar shell, Sucus Cocois, distiller's yeast; Its procedure of processing comprises: the selected processing of coconut, jowar and steam material, saccharification, fermentation, distill, store sth. in a cellar, filtration procedure; In proportioning raw materials be by weight percentage: jowar 90%, Endosperm Cocois 5%, jowar shell 2%, Sucus Cocois 2%, distiller's yeast 1%; Its brewing method is drawn together the following step:
One, selected manufacturing procedure
(1) earlier coconut is shelled, stay Endosperm Cocois and Sucus Cocois, Endosperm Cocois is cleaned broken or is cut into particulate state;
(2) jowar processing shelling, removal of impurities are handled, it is stand-by that Sorghum vulgare Pers. is oozed bubble 8-12 hour, and it is wetting stand-by that the jowar shell is wanted;
Two, steam the material manufacturing procedure
By the proportioning raw materials the first layer Sorghum vulgare Pers. is put into the steamer bottom, the second layer is put into the jowar shell on Sorghum vulgare Pers., puts into Endosperm Cocois on the jowar shell for the 3rd layer;
Just steam: with the jowar that soaks scoop up in the pot rake with spades after, above then the good jowar shell of profit and Endosperm Cocois being sprinkled upon.Steam grain with big fire, buckle well and steam grain pot pot cover, with cloth good seal pot cover limit and pot mouth, open steam valve, after 40-60 divides kind behind the steam circle vapour, the steam off valve, open water discharge valve under the bottom of a pan, be sprinkled upon on the raw material with the cold water that accounts for about raw material 20%-30%, turn once equably with spades again, and after injecting the boiling water of raw material 10%, build pot cover, close water discharging valve, open steam valve, begin multiple steaming.Circle vapour is 40-60 minute for the second time, repeats operation for the first time; Treat to justify after vapour 30-40 minute for the third time, finish and steam material.
The multiple steaming, the 40-60 minute vapour time of circle, the work when repeating just to steam raw material enters the stewing grain stage.The stewing 40 minutes grain time.
Three, saccharification, fermentation, distill, store sth. in a cellar operation
Airing: raw material steam good after, clean up the meal bed that dries in the air, with spades raw material is scooped up to stir in the meal bed that dries in the air and raw material is not had rake after agglomerating, blowing in simultaneously to fan is cooled to (about 40 ℃ of winter, about 33 ℃ of summer).
Write music for a song after material temperature is cooled to suitable temperature, powdered distiller's yeast is spread on the raw material, bent and meal should be mixed thoroughly, saccharification in the wine vat of packing into then, fermentation.
Saccharification requires place and used instrument all to sterilize with fermentation, keeps clean, neatly, and except that the staff, other people can not enter fermenting house.Add distiller's yeast when material temperature drops to 33-40 ℃ and mix thoroughly into the cylinder saccharification, when treating that the raw material saccharification is complete, the water that adds raw material 120%-150% injects the cylinder sealing and fermenting together with the Sucus Cocois that ferments and steamed wine in 15-30 days.Fermentation is the anaerobic stage, raw material and outside air is isolated.Fermented 15-30 days, after fermentation finished, the distiller's wort surface was tranquil, the fragrance of hearing that assails the nostrils, and the vinosity of tasting is strong, and tart flavour is normal, and little band is if astringent taste can be steamed wine.
Will accomplish that butt truncates when steaming wine, can not mix with finished wine that head, tail are answered otherwise processed, are plucked to lower concentration by high density, can obtain alcoholic strength is 62%vol, 53%vol; 45%vol; 38%vol; The arrack of 28%vol, the wine of interlude promptly is arrack, stores sth. in a cellar, filters promptly to make the finished product arrack.
Embodiment 3
Technical scheme of the present invention is: a kind of brewing method of arrack, and it is brewageed and is formed by jowar, Endosperm Cocois, jowar shell, Sucus Cocois, distiller's yeast; Its procedure of processing comprises: the selected processing of coconut, jowar and steam is expected, ferment, distills, stores sth. in a cellar, filtration procedure; In proportioning raw materials be by weight percentage: jowar 80%, Endosperm Cocois 10%, jowar shell 4%, Sucus Cocois 4%, distiller's yeast 2%; Its brewing method is drawn together the following step:
One, selected manufacturing procedure
(1) earlier coconut is shelled, stay Endosperm Cocois and Sucus Cocois, Endosperm Cocois is cleaned broken or is cut into particulate state;
(2) jowar processing shelling, removal of impurities are handled, it is stand-by that Sorghum vulgare Pers. is oozed bubble 8-12 hour, and it is wetting stand-by that the jowar shell is wanted;
Two, steam the material manufacturing procedure
By the proportioning raw materials the first layer Sorghum vulgare Pers. is put into the steamer bottom, the second layer is put into the jowar shell on Sorghum vulgare Pers., puts into Endosperm Cocois on the jowar shell for the 3rd layer;
Just steam: with the jowar that soaks scoop up in the pot rake with spades after, above then the good jowar shell of profit and Endosperm Cocois being sprinkled upon.Steam grain with big fire, buckle well the steam cooker pot cover, with cloth good seal pot cover limit and pot mouth, open steam valve, after 40-60 divides kind behind the steam circle vapour, the steam off valve, open water discharge valve under the bottom of a pan, be sprinkled upon on the raw material with the cold water that accounts for about raw material 20%-30%, turn once equably with spades again, and after injecting the boiling water of raw material 10%, build pot cover, close water discharging valve, open steam valve, begin multiple steaming.Circle vapour is 40-60 minute for the second time, repeats operation for the first time; Treat to justify after vapour 30-40 minute for the third time, finish and steam material.
The multiple steaming, the 40-60 minute vapour time of circle, the work when repeating just to steam raw material enters the stewing grain stage.The stewing 40 minutes grain time.
Three, saccharification, fermentation, distill, store sth. in a cellar operation
Airing: raw material steam good after, clean up cooling pool, with spades raw material is scooped up to stir in the cooling pool and raw material is not had rake after agglomerating, blowing in simultaneously to fan is cooled to (about 40 ℃ of winter, about 33 ℃ of summer).
Write music for a song: after material temperature is cooled to suitable temperature, powdered distiller's yeast is spread on the raw material, bent and meal should be mixed thoroughly, saccharification in the wine vat of packing into then, fermentation.
Saccharification requires with fermentation: all sterilize with used instrument in the place, keeps clean, neatly, and except that the staff, other people can not enter fermenting house.Add distiller's yeast when material temperature drops to 33-40 ℃ and mix thoroughly into the cylinder saccharification, when treating that the raw material saccharification is complete, the water that adds raw material 120%-150% injects the cylinder sealing and fermenting together with the Sucus Cocois that ferments and steamed wine in 15-30 days.Fermentation is the anaerobic stage, raw material and outside air is isolated.Fermented 15-30 days, after fermentation finished, the distiller's wort surface was tranquil, the fragrance of hearing that assails the nostrils, and the vinosity of tasting is strong, and tart flavour is normal, and little band is if astringent taste can be steamed wine.
Steam wine: accomplish that butt truncates, can not mix with finished wine that head, tail are answered otherwise processed, are plucked to lower concentration by high density, can obtain alcoholic strength is 62%vol, 53%vol; 45%vol; 38%vol; The arrack of 28%vol, the wine of interlude promptly is arrack, stores sth. in a cellar, filters promptly to make the finished product arrack.
Claims (1)
1. the brewing method of an arrack, it is brewageed and is formed by jowar, Endosperm Cocois, jowar shell, Sucus Cocois, distiller's yeast; Its procedure of processing comprises: the selected processing of coconut, jowar and steam material, saccharification, fermentation, distill, store sth. in a cellar, filtration procedure; It is characterized in that: proportioning raw materials is by weight percentage: jowar 70-90%, Endosperm Cocois 5-15%, jowar shell 2-6%, Sucus Cocois 2-5%, distiller's yeast 1-4%; Its brewing method is drawn together the following step:
One, selected manufacturing procedure
(1) earlier coconut is shelled, stay Endosperm Cocois and Sucus Cocois, Endosperm Cocois is cleaned broken or is cut into particulate state;
(2) jowar processing shelling, removal of impurities are handled, it is stand-by that Sorghum vulgare Pers. is oozed bubble 8-12 hour, and the jowar shell is stand-by;
Two, steam the material manufacturing procedure
(1) by the proportioning raw materials the first layer Sorghum vulgare Pers. is put into the steamer bottom, the second layer is put into the jowar shell on Sorghum vulgare Pers., puts into Endosperm Cocois on the jowar shell for the 3rd layer; Steamed material circle vapour for the first time 40-60 minute, and finished and steam material for the first time;
(2) steaming material for the second time is after adding the cold water of raw material 20%-30%, and raw material in the pot is all turned once, adds raw material 10% boiling water again, and the water in the pot discharged from the bottom of a pan water discharging valve, close water discharging valve, open steam valve, circle vapour is 40-60 minute for the second time, repeats operation for the first time; Treat to justify after vapour 30-40 minute for the third time, finish and steam material;
Three, saccharification, fermentation, distill, store sth. in a cellar operation
Toward the interior cold water that adds raw material 20%-30% of the pot of justifying vapour for the third time, raw material all pinch go into to dry in the air on the meal beds agglomerating grain mixed out and the meal bed that dries in the air on use fan for cooling, adding distiller's yeast when material temperature drops to 33-40 ℃ mixes thoroughly into the cylinder saccharification, when treating that the raw material saccharification is complete, the Sucus Cocois that adds the water of raw material 120%-150% and ferment injected the cylinder sealing and fermenting 15-30 days together, steamed wine, stored sth. in a cellar, filters and promptly make arrack.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810183653A CN101748022A (en) | 2008-12-03 | 2008-12-03 | Brewing method of coconut wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810183653A CN101748022A (en) | 2008-12-03 | 2008-12-03 | Brewing method of coconut wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101748022A true CN101748022A (en) | 2010-06-23 |
Family
ID=42475639
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200810183653A Pending CN101748022A (en) | 2008-12-03 | 2008-12-03 | Brewing method of coconut wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101748022A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103710200A (en) * | 2012-09-29 | 2014-04-09 | 刑建国 | Coconut white wine brewing and coconut pulp fresh-keeping methods |
| CN108148723A (en) * | 2018-03-15 | 2018-06-12 | 东莞市椰乡小镇实业发展有限公司 | A kind of arrack factory formula and processing method |
| CN109988691A (en) * | 2019-02-25 | 2019-07-09 | 海南椰岛酒业发展有限公司 | A kind of preparation method of arrack |
-
2008
- 2008-12-03 CN CN200810183653A patent/CN101748022A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103710200A (en) * | 2012-09-29 | 2014-04-09 | 刑建国 | Coconut white wine brewing and coconut pulp fresh-keeping methods |
| CN108148723A (en) * | 2018-03-15 | 2018-06-12 | 东莞市椰乡小镇实业发展有限公司 | A kind of arrack factory formula and processing method |
| CN109988691A (en) * | 2019-02-25 | 2019-07-09 | 海南椰岛酒业发展有限公司 | A kind of preparation method of arrack |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101045896B (en) | Red date fruit wine, red date liquor and their preparation process | |
| CN102234603B (en) | Multi-flavor combined scented white spirit and preparation method thereof | |
| CN102120950B (en) | Brewing method of red jujube fruit wine capable of removing bitter | |
| JP5848703B2 (en) | Method for reducing grain odor of malt beverages | |
| CN103289857B (en) | Low sugar low alcohol health preserving yellow rice wine and production technology thereof | |
| CN111434760A (en) | Brewing method of fruity white spirit | |
| CN105154311B (en) | The production technology of potato vinegar | |
| CN101544936A (en) | Strongly-aromatic white wine produced by using lake plants such as water caltrop, gordon euryale seed, lotus seed, and the like as raw materials and preparation method thereof | |
| KR102056473B1 (en) | Manufacturing method of craft beer comprising rose extract | |
| CN102888325A (en) | Processing technology of fermented jujube wine | |
| KR101279764B1 (en) | manufacturing method of Korean traditional rice beer and rice wine using uniquely processed leaves and flowers of white lotus | |
| CN110938514A (en) | Xinhui citrus pulp distilled liquor and production method thereof | |
| CN104893896A (en) | Hovenia acerba wine and preparation method thereof | |
| CN104371880A (en) | Solid fermentation preparation method of persimmon flavor fruit vodka | |
| CN102242046A (en) | Process of fumigating and roasting and brewing vinegar with low-carbon solid pure grains | |
| CN101748022A (en) | Brewing method of coconut wine | |
| KR101321384B1 (en) | Production Method of Distillation Soju Containing Acanthopanax | |
| JP5075221B2 (en) | Sparkling alcoholic beverage and method for producing the same | |
| CN108949448A (en) | A kind of multiple bacteria compound fermentation black rice wine and its preparation and hook tune drinking method | |
| JPS59162870A (en) | Preparation of safflower shochu (low-class distilled spirits) | |
| CN112266835A (en) | Preparation method of strong-flavor red date liquor | |
| KR20080087534A (en) | Manufacturing method for fermentated liquor of herb | |
| CN115926927B (en) | Pueraria and sweet potato vinegar and preparation process thereof | |
| KR102459901B1 (en) | Beer production method using chestnuts and beer produced by the method | |
| JPH09234017A (en) | Fermented food product utilizing water in marine deep layer and its production |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20100623 |