CN103224863B

CN103224863B - Coffee wine production method

Info

Publication number: CN103224863B
Application number: CN201310127054.XA
Authority: CN
Inventors: 吕庆茂
Original assignee: Harbin Weiping Technology Development Co Ltd
Priority date: 2013-04-14
Filing date: 2013-04-14
Publication date: 2014-06-18
Anticipated expiration: 2033-04-14
Also published as: CN103224863A

Abstract

The invention relates to a coffee wine production method, and relates to a beverage wine processing method, specifically to a coffee wine production method, which comprises: selecting raw coffee beans, soaking, carrying out pulp grinding to obtain a coffee bean pulp, adding white granulated sugar and citric acid to the coffee bean pulp, carrying out sterilization, cooling to a room temperature, inoculating yeast to ferment, filtering after completing the fermentation to obtain a coffee fermentation wine, then selecting raw coffee beans, placing into a coffee roasting machine to fry to achieve a light brown state, crushing, adding edible ethanol to soak, carrying out coarse filtration with gauze after completing the soaking to obtain a coffee ethanol extraction liquid, mixing the coffee fermentation wine and the coffee ethanol extraction liquid, adding sodium cyclamate, white granulated sugar and citric acid, storing for 6 months, and carrying out filtration, bottling and sterilization to obtain the finished product. With the coffee wine, a new product is added to wine families, drinking aspirations of people are met, and a certain nutritional health value is provided for human bodies.

Description

The making method of coffee wine

Technical field

What the present invention relates to is a kind of working method of alcoholic drink, the specifically making method of coffee wine.

Background technology

In coffee, contain the multiple nutritional components such as protein, fat, Mierocrystalline cellulose, carbohydrate, trimethyl-xanthine; according to the study; drink in right amount for a long time; can Ginseng Extract, prevent gallbladdergallstonecholetithiasis, prevent radioactive rays injury, protection skin, preventing constipation, coffee also has anti-oxidant and protects the heart, strengthening the bones and muscles, sharp waist knee, the short food of appetizing, the fat that disappears long-pending, the sharp key that disappears and dehumidify, activate blood circulation and disperse blood clots, cease wind and stop the effects such as convulsion in addition.Coffee wine is taking coffee berry as raw material, through yeast fermentation, alcohol steep, allotment, sterilizing and the nutriment wine of making.Coffee wine has retained the original local flavor of coffee and nutritive ingredient preferably, and a large amount of nutritive ingredients that contain needed by human are low alcohol inebriants that a kind of nutritive value is higher.

Summary of the invention

The object of this invention is to provide a kind of making method of coffee wine of nutritious, unique flavor.

The object of the present invention is achieved like this:

Selected shape is neat, stature is plentiful and substantial, the raw coffee bean of bright in color, add 5 times of quality pure water soak, soaking conditions is 15～20 DEG C, 8～10h, with colloidal mill, coffee berry and immersion water are mixed to defibrination afterwards, obtain coffee soya-bean milk, in coffee soya-bean milk, add 5% white sugar, add citric acid that PH is adjusted to 4.5 simultaneously, sterilizing 15～20 minutes under 121 DEG C of conditions, be cooled to room temperature, access alcohol active dried yeast carries out anaerobically fermenting, inoculative proportion is 0.1 gram of alcohol active dried yeast of every 100 milliliters of fermented liquids inoculation, 20～25 DEG C of leavening temperatures, fermentation time 6～8 days, after fermentation ends, obtain coffee fermented wine by gauze coarse filtration.

Selected shape is neat, stature is plentiful and substantial, the raw coffee bean of bright in color, putting into coffee baking machine fries to light brown, naturally cool to room temperature, coffee berry is pulverized, cross 20 mesh sieve, add the edible ethanol of 40% (v/v) of 2 times of quality, soak time is 6～8 days, stirs once every day during this time.Immersion finishes rear gauze coarse filtration and obtains coffee alcohol extract.

By coffee fermented wine and coffee alcohol extract by volume the ratio of 3:1 mix, mix wine liquid and add 0.1% Sodium Cyclamate, 6% white sugar and 0.1% citric acid, controlling temperature stores at 15～18 DEG C, store and filter with diatomite filter after 6 months, then pack in the vial of sterilization, in 70 DEG C of hot water, sterilization 20～30min gets product.

Coffee wine of the present invention is that drinks family has increased new product, has not only met the hope that people drink, and also people's health is had to certain healthy nutritive value.

Specific embodiments

Selected shape is neat, stature is plentiful and substantial, the raw coffee bean of bright in color, add 5 times of quality pure water soak, soaking conditions is 15 DEG C, 10h, with colloidal mill, coffee berry and immersion water are mixed to defibrination afterwards, obtain coffee soya-bean milk, in coffee soya-bean milk, add 5% white sugar, add citric acid that PH is adjusted to 4.5 simultaneously, sterilizing 20 minutes under 121 DEG C of conditions, be cooled to room temperature, access alcohol active dried yeast carries out anaerobically fermenting, inoculative proportion is 0.1 gram of alcohol active dried yeast of every 100 milliliters of fermented liquids inoculation, 25 DEG C of leavening temperatures, 6 days primary fermentation time, after fermentation ends, obtain coffee fermented wine by gauze coarse filtration.

Selected shape is neat, stature is plentiful and substantial, the raw coffee bean of bright in color, putting into coffee baking machine fries to light brown, naturally cool to room temperature, coffee berry is pulverized, cross 20 mesh sieve, add the edible ethanol of 40% (v/v) of 2 times of quality, soak time is 6 days, stirs once every day during this time.Immersion finishes rear gauze coarse filtration and obtains coffee alcohol extract.

By coffee fermented wine and coffee alcohol extract by volume the ratio of 3:1 mix, mix wine liquid and add 0.1% Sodium Cyclamate, 6% white sugar and 0.1% citric acid, controlling temperature stores at 15 DEG C, store and filter with diatomite filter after 6 months, then pack in the vial of sterilization, in 70 DEG C of hot water, sterilization 30min gets product.

Claims

1. the making method of coffee wine, is characterized in that being prepared from through following machining process:

(1) prepare coffee fermented wine: selected shape is neat, stature is plentiful and substantial, the raw coffee bean of bright in color, the pure water that adds 5 times of quality soaks, soaking conditions is 15～20 DEG C, 8～10h, with colloidal mill, coffee berry and immersion water are mixed to defibrination afterwards, obtain coffee soya-bean milk, in coffee soya-bean milk, add 5% white sugar, add citric acid that PH is adjusted to 4.5 simultaneously, sterilizing 15～20 minutes under 121 DEG C of conditions, be cooled to room temperature, access alcohol active dried yeast carries out anaerobically fermenting, inoculative proportion is 0.1 gram of alcohol active dried yeast of every 100 milliliters of fermented liquids inoculation, 20～25 DEG C of leavening temperatures, 6～8 days primary fermentation time, after fermentation ends, obtain coffee fermented wine by gauze coarse filtration,

(2) prepare coffee alcohol extract: selected shape is neat, stature is plentiful and substantial, the raw coffee bean of bright in color, putting into coffee baking machine fries to light brown, naturally cool to room temperature, coffee berry is pulverized, cross 20 mesh sieve, add the edible ethanol of 40% (v/v) of 2 times of quality, soak time is 6～8 days, stir once every day during this time, immersion finishes rear gauze coarse filtration and obtains coffee alcohol extract;

(3) by coffee fermented wine and coffee alcohol extract by volume the ratio of 3:1 mix, mix wine liquid and add 0.1% Sodium Cyclamate, 6% white sugar and 0.1% citric acid, controlling temperature stores at 15～18 DEG C, store and filter with diatomite filter after 6 months, then pack in the vial of sterilization, in 70 DEG C of hot water, sterilization 20～30min gets product.