CN109988691B - Preparation method of coconut wine - Google Patents
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Abstract
The invention relates to the field of wine brewing, in particular to a preparation method of coconut wine. According to the method, the fat content and the content of the fragrant substances in the coconut wine are regulated and controlled, so that the quality guarantee period of the coconut wine is prolonged as much as possible on the premise of ensuring the coconut fragrance, and the problem that the quality guarantee period of the coconut wine product is not long by adopting an immersion type coconut wine is solved; the method can directly extract fragrant substances from coconut meat without fermentation, and solves the problems of controllability of fermentation process of fermented coconut wine and fragrance fusion of coconut wine.
Description
Technical Field
The invention relates to the field of wine brewing, in particular to a preparation method of coconut wine.
Background
Coconut (coconut nucifera L.) is a tropical economic crop unique to Hainan and plays an important role in the agricultural product processing industry of Hainan, and the deep processing of coconut has been industrialized in Hainan, such as coconut candy, coconut juice, coconut oil and the like. The coconut wine is alcoholic beverage prepared from coconut as raw material. The coconut wine product is a rudimentary industrial prototype, the production process is simple, for example, coconut wine brands such as shouying brand coconut wine, old captain brand coconut wine, drunk coconut brand coconut wine and the like exist in China, the production processes of the coconut wine are mostly formed by co-fermenting coconut meat and coconut water or injecting white spirit into a coconut cavity, and the production technology is always in workshop-type production due to the limitation of production technology.
The main components of coconut meat are protein and fat, while fat is the main flavor component of coconut fragrance, and the amount of fat is an important factor for determining the quality of coconut wine products. If the fat content is too high, rancidity and oxidation are easy to occur, so that the storage life of the coconut wine is short; the coconut aroma of the coconut wine is insufficient due to insufficient fat content; if the defect of insufficient coconut aroma is made up by adding the coconut essence, the coconut aroma of the coconut wine is easily lack of nature, and the degree of fusion is insufficient. Therefore, in coconut processing and production process design, fat content control is especially important for coconut wine product quality control.
The production process of the liqueur is generally divided into soaking, fermentation and redistillation. In terms of production technology, the conventional coconut wine production mainly adopts two modes of soaking and fermentation, and secondary distillation is not involved and applied. In practical application, the re-distillation and the cross-steaming have the same work, the main object of the re-distillation is liqueur, and the main object of the cross-steaming is white spirit.
The coconut wine soaking production process is to use white spirit to inject into the coconut with open pores for soaking, and the mode does not consider the content control of fat in the coconut wine, so that the storage period of the coconut wine is not long; the fermentation process of coconut wine is to ferment coconut meat or to add coconut meat into other starchy material, and the fermentation forms are liquid fermentation, semi-solid fermentation and solid fermentation. Because the main components of the coconut meat are protein and fat, glycogen needs to be added in a way of fermenting pure coconut meat, and the produced coconut wine has the problems of low alcohol content and insufficient bouquet; the coconut meat is added with other starchy raw materials for common fermentation, and the coconut meat directly participates in the saccharification and fermentation processes, so that the fermentation process is difficult to control and is easy to be infected with mixed bacteria.
Therefore, the method for regulating and controlling the fat content and the fragrance component of the coconut wine has important practical significance.
Disclosure of Invention
In view of the above, the present invention provides a method for preparing coconut wine. According to the method, the fat content and the content of the fragrant substances in the coconut wine are regulated and controlled, so that the quality guarantee period of the coconut wine is prolonged as much as possible on the premise of ensuring the coconut fragrance, and the problem that the quality guarantee period of the coconut wine product is not long by adopting an immersion type coconut wine is solved; the method can directly extract fragrant substances from coconut meat without fermentation, and solves the problems of controllability of fermentation process of fermented coconut wine and fragrance fusion of coconut wine.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides a preparation method of coconut wine, which comprises the following steps:
step 1: selecting coconut meat, removing seed coats, cleaning, crushing and sieving to obtain pretreated coconut meat;
step 2: cooking sorghum at 100-120 ℃ for 100-120 min, cooling to 32-38 ℃, mixing sorghum, distiller's yeast and rice hulls according to a mass ratio of 1000 (5-8) to 100-150, saccharifying, and fermenting in a closed manner at 25-38 ℃ for 7-9 days to obtain solid fermented grains;
and step 3: taking the solid fermented grains and the processed coconut meat according to the mass ratio of (70-90): (10-30) filling the solid fermented grains, the treated coconut meat, the solid fermented grains and the treated coconut meat in a staggered manner, carrying out closed distillation at 100-120 ℃, and collecting distillate for 3-35 min.
In some embodiments of the present invention, the distiller's yeast in the step 2 is a Xiaoqu, and the viable count of the Xiaoqu is 1.0 × 10 8 CFU/g～1.0×10 10 CFU/g, the Xiaoqu comprises rhizopus and yeast with the mass ratio of 30: 70.
In some embodiments of the invention, the saccharification force of the litters is greater than 100u/g (mg/g.h); the fermentation capacity of the Xiaoqu is more than 300(g/100 g.72h).
In some embodiments of the invention, the coconut meat in step 1 has a fat content of 28-32%.
In some embodiments of the invention, the sorghum is required to be mold-free, odor-free, and have a starch content of greater than 70%.
In some embodiments of the present invention, the size of the sieved mesh in step 1 is 0.2-1 cm.
In some embodiments of the present invention, the staggered packing in step 3 is specifically: the ratio of the filling thickness of the solid fermented grains to the filling thickness of the treated coconut meat is (5-10): 2-5.
In some embodiments of the invention, the staggered packing in step 3 is specifically: the filling thickness of the solid fermented grains is 5-10 cm, and the filling thickness of the treated coconut meat is 2-5 cm.
In some embodiments of the present invention, the staggered packing in step 3 is specifically: the ratio of the filling thickness of the solid fermented grains to the filling thickness of the processed coconut meat is 8: 3.
In some embodiments of the present invention, the staggered packing in step 3 is specifically: the filling thickness of the solid fermented grains is 8cm, and the filling thickness of the processed coconut meat is 3 cm.
In some embodiments of the invention, the ratio of the height of the staggered packing in step 3 to the height of the device is (0.8-1.2): 1.
In some embodiments of the invention, the temperature of saccharification is 25-38 ℃ and the time of saccharification is 1200-1400 min.
The invention also provides the coconut wine prepared by the preparation method.
According to the method, the fat content and the amount of fragrant substances in the coconut wine are regulated and controlled, so that the quality guarantee period of the coconut wine is prolonged as much as possible on the premise of ensuring the coconut fragrance, and the problem that the quality guarantee period of the coconut wine product is not long due to the adoption of the soaking type coconut wine is solved; the method can directly extract fragrant substances from coconut meat without fermentation, and solves the problems of controllability of fermentation process of fermented coconut wine and fragrance fusion of coconut wine.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below.
FIG. 1 shows the results of measurement of flavor components in the blank control group in example 4;
FIG. 2 shows the results of the measurement of the flavor components of the experimental group 1 in example 4;
FIG. 3 shows the results of measurement of the flavor components of test group 2 in example 4;
FIG. 4 shows the effect of cross-steaming on coconut wine aroma.
Detailed Description
The invention discloses a preparation method of coconut wine, and a person skilled in the art can use the contents for reference and appropriately improve process parameters to realize the preparation method. It is expressly intended that all such similar substitutes and modifications which would be obvious to one skilled in the art are deemed to be included in the invention. While the methods and applications of this invention have been described in terms of preferred embodiments, it will be apparent to those of ordinary skill in the art that variations and modifications in the methods and applications described herein, as well as other suitable variations and combinations, may be made to implement and use the techniques of this invention without departing from the spirit and scope of the invention.
The invention provides a method for extracting and regulating the aroma components of coconut wine by adding pretreated coconut meat into solid fermented grains for co-distillation. The mass ratio of the solid fermented grains to the coconut meat is (10-30):
(70～90)。
the method comprises the following steps:
1) selecting fresh coconut meat with the fat content of 28-32%;
2) removing seed coat from coconut meat;
3) washing with 85 deg.C water, and draining;
4) crushing by a crusher, and sieving with the sieve pore diameter of 0.2-1 cm;
5) preparing solid fermented grains from sorghum, distiller's yeast and rice hull according to the requirements of the 6 th to 13 th steps;
6) the sorghum is required to have no mildew or peculiar smell, and the starch content is more than 70 percent;
7) the distiller's yeast is required to be a Xiaoqu, the microorganism strains are rhizopus and yeast, the ratio is 30:70, and the saccharifying power of the Xiaoqu is required to be more than 100u/g (mg/g.h); the fermentation capacity is more than 300(g/100 g.72h); the viable count of the Xiaoqu is 1.0 multiplied by 10 8 CFU/g～1.0×10 10 CFU/g。
8) The rice hulls are required to have normal smell, no foreign flavor, no mildew and no worm damage;
9) steaming sorghum at 100-120 ℃ for 100-120 min, spreading for cooling, and cooling to 32-38 ℃;
10) adding distiller's yeast according to 5-8 per mill of the weight of the sorghum;
11) adding rice hulls according to 10-15% of the weight of the sorghum;
12) saccharifying at 25-38 ℃ for 1200-1400 min;
13) putting the fermented grains into a cellar, sealing the cellar, and fermenting the fermented grains for 7-9 days to obtain solid fermented grains, wherein the fermentation temperature is controlled to be 25-38 ℃;
14) adding water into distillation equipment to boil;
15) mixing the solid fermented grains and the pretreated coconut meat according to a mass ratio of (70-90): (10-30) alternately filling; the ratio of the filling thickness of the solid fermented grains to the filling thickness of the treated coconut meat is (5-10) to (2-5); preferably, the ratio of the filling thickness of the solid fermented grains to the filling thickness of the treated coconut meat is 8: 3; filling the solid fermented grains with the thickness of 5-10 cm, and optimally 8 cm; filling the pretreated coconut meat with the thickness of 2-5 cm, preferably 3 cm; the ratio of the height of the staggered filling to the height of the distillation device is (0.8-1.2): 1;
16) covering, hermetically distilling, and adding wine;
17) discarding the liquor 2-3 min after the liquor is discharged;
18) collecting liquor from 3-35 min;
19) and (5) collecting liquor for 35-40 min, and steaming again in the next round.
According to the method, the fat content and the flavor substance content of the coconut wine are regulated and controlled, so that the quality guarantee period of the coconut wine is prolonged as much as possible on the premise of ensuring the coconut fragrance, and the problem that the quality guarantee period of the coconut wine product is not long due to the adoption of the soaking type coconut wine is solved; the method makes coconut meat directly participate in distillation without participating in fermentation, i.e. extraction of fragrant substance, and solves the problems of controllability of fermentation process of coconut wine and fragrance fusion of coconut wine.
The invention is further illustrated by the following examples:
example 1
1) Selecting fresh coconut meat with 28% of fat content;
2) removing seed coat from coconut meat;
3) washing with 85 deg.C water, and draining;
4) pulverizing with pulverizer, sieving with sieve pore diameter of 0.2 cm;
5) preparing solid fermented grains from sorghum, distiller's yeast and rice hulls according to the requirements of the 6 th to 13 th steps;
6) the sorghum is required to have no mildew or peculiar smell, and the starch content is more than 70 percent;
7) the distiller's yeast is required to be a Xiaoqu, the microorganism strains are rhizopus and yeast, the ratio is 30:70, and the saccharifying power of the Xiaoqu is required to be more than 100u/g (mg/g.h); the fermentation capacity is more than 300(g/100 g.72h). The viable count of the Xiaoqu is 1.0 multiplied by 10 8 CFU/g～1.0×10 10 CFU/g。
8) The rice hulls are required to have normal smell, no foreign flavor, no mildew and no worm damage;
9) steaming sorghum at 100 deg.C for 120min, spreading for cooling, and cooling to 38 deg.C;
10) adding distiller's yeast 5 ‰ of sorghum weight;
11) adding rice hulls according to 18 percent of the weight of the sorghum;
12) saccharifying at 25-38 deg.C for 1300 min;
13) putting the fermented grains into a cellar, sealing the cellar, and fermenting the fermented grains for 7 days to obtain solid fermented grains, wherein the fermentation temperature is controlled to be 25-38 ℃;
14) adding water into distillation equipment to boil;
15) filling the solid fermented grains and the coconut meat in a staggered manner according to the mass ratio of 70: 30; filling the solid fermented grains with the thickness of 8 cm; filling the pretreated coconut meat with the thickness of 3 cm; the ratio of the height of the staggered packing to the height of the distillation apparatus was 0.8: 1;
16) covering, hermetically distilling, and adding wine;
17) discarding the liquor 2-3 min after liquor discharge;
18) collecting liquor for 3-35 min;
19) and (4) taking 35-40 min wine liquid, and steaming again in the next round.
Example 2
1) Selecting fresh coconut meat with 30% of fat content;
2) removing seed coat from coconut meat;
3) washing with 85 deg.C water, and draining;
4) pulverizing with pulverizer, sieving with sieve pore diameter of 0.5 cm;
5) preparing solid fermented grains from sorghum, distiller's yeast and rice hulls according to the requirements of the 6 th to 13 th steps;
6) the sorghum is required to have no mildew or peculiar smell, and the starch content is more than 70 percent;
7) the distiller's yeast is required to be a Xiaoqu, the microorganism strains are rhizopus and yeast, the ratio is 30:70, and the saccharifying power of the Xiaoqu is required to be more than 100u/g (mg/g.h); the fermentation capacity is more than 300(g/100 g.72h). The viable count of the Xiaoqu is 1.0 multiplied by 10 8 CFU/g～1.0×10 10 CFU/g。
8) The rice hulls are required to have normal smell, no foreign flavor, no mildew and no worm damage;
9) steaming sorghum at 120 deg.C for 100min, spreading for cooling, and cooling to 32 deg.C;
10) adding distiller's yeast 8 ‰ of sorghum weight;
11) adding rice hulls according to 10 percent of the weight of the sorghum;
12) saccharifying at 25-38 deg.C for 1400 min;
13) putting the fermented grains into a cellar, sealing the cellar, and fermenting the fermented grains for 9 days to obtain solid fermented grains, wherein the fermentation temperature is controlled to be 25-38 ℃;
14) adding water into distillation equipment to boil;
15) mixing the solid fermented grains and the coconut meat according to a mass ratio of 80:20 in proportion and alternately filling; filling the solid fermented grains with the thickness of 5 cm; filling the pretreated coconut meat with the thickness of 5 cm; the ratio of the height of the staggered packing to the height of the distillation apparatus was 1.2: 1;
16) covering, hermetically distilling, and adding wine;
17) discarding the liquor 2-3 min after liquor discharge;
18) collecting liquor from 3-35 min;
19) and (4) taking 35-40 min wine liquid, and steaming again in the next round.
Example 3
1) Selecting fresh coconut meat with 32% of fat content;
2) removing seed coat from coconut meat;
3) washing with 85 deg.C water, and draining;
4) pulverizing with a pulverizer, and sieving with sieve mesh aperture of 1 cm;
5) preparing solid fermented grains from sorghum, distiller's yeast and rice hulls according to the requirements of the 6 th to 13 th steps;
6) the sorghum is required to have no mildew or peculiar smell, and the starch content is more than 70 percent;
7) the distiller's yeast isObtaining a Xiaoqu, wherein the microbial strains are rhizopus and yeast with the ratio of 30:70, and the saccharifying power of the Xiaoqu is required to be more than 100u/g (mg/g.h); the fermentation capacity is more than 300(g/100 g.72h). The viable count of the Xiaoqu is 1.0 × 10 8 CFU/g～1.0×10 10 CFU/g。
8) The rice hulls are required to have normal smell, no foreign flavor, no mildew and no worm damage;
9) steaming sorghum at 110 deg.C for 110min, spreading to cool, and cooling to 35 deg.C;
10) adding distiller's yeast 6 ‰ of sorghum weight;
11) adding rice hulls according to 12% of the sorghum by weight;
12) saccharifying at 25-38 ℃ for 1200 min;
13) putting the fermented grains into a cellar, sealing the cellar, and fermenting the fermented grains for 8 days to obtain solid fermented grains, wherein the fermentation temperature is controlled to be 25-38 ℃;
14) adding water into distillation equipment to boil;
15) mixing solid fermented grains and coconut meat according to a mass ratio of 90: 10, staggered filling; filling the solid fermented grains with the thickness of 10 cm; filling the pretreated coconut meat with the thickness of 2 cm; the ratio of the height of the staggered packing to the height of the distillation apparatus was 1: 1;
16) covering, hermetically distilling, and adding wine;
17) discarding the liquor 2-3 min after the liquor is discharged;
18) collecting liquor from 3-35 min;
19) and (4) taking 35-40 min wine liquid, and steaming again in the next round.
Example 4
1. Experiment blank control group (without desiccated coconut chromatogram)
And (3) operating the solid fermented grains without the desiccated coconut according to the steps 8-11 to obtain a sample 1, and detecting the fragrance components to obtain the graph 1.
2. Experimental group 1 (shredded coconut stuffing on top of solid fermented grains)
The ratio of the solid fermented grains to the shredded coconut stuffing is 80:20, the shredded coconut stuffing is filled in the upper layer of the solid fermented grains, and a sample 2 is obtained, and the fragrance components are detected, so that a graph 2 is obtained.
3. Experimental group 2 (shredded coconut stuffing interleaved with solid fermented grains, prepared as in example 2)
The ratio of the solid fermented grains to the shredded coconut stuffing is 80:20, the shredded coconut stuffing is filled in the solid fermented grains in a staggered manner, a sample 3 is obtained, and the fragrance components are detected, so that a graph 3 is obtained.
4. Data comparison analysis
Comparing and analyzing the fragrance substances with changes monitored in the experiment blank control group, the experiment group 1 and the experiment group 2, wherein the results are as follows: 1) comparison of the Total amount of fragrance substances of various types
TABLE 1 comparison of the total amount of various types of fragrance materials
2) Comparison of the content of fragrance substances
TABLE 2 comparison of fragrance content
Conclusion
1) The experimental results show that: compared with the experimental blank control, the experimental group 1 can improve the content of 7 aroma substance components and reduce the content of 20 aroma substance components, which is detailed in table 2.
2) The experimental results show that: compared with the blank control, the content of 21 kinds of fragrance components can be increased and the content of 8 kinds of fragrance components can be reduced in the experimental group 2, which is shown in fig. 3.
Therefore, the amount of the fat content in the coconut wine can be regulated and controlled by serially steaming the shredded coconut stuffing and the solid fermented grains in a staggered or up-down stacking mode, thereby regulating and controlling the fragrance components of the coconut wine.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (7)
1. The preparation method of the coconut wine is characterized by comprising the following steps:
step 1: selecting coconut meat, removing seed coat, cleaning, crushing and sieving to obtain the processed coconut meat;
step 2: cooking sorghum at 100-120 ℃ for 100-120 min, cooling to 32-38 ℃, mixing the sorghum, distiller's yeast and rice hulls according to a mass ratio of 1000: 5-8: 100-150, saccharifying, and fermenting in a closed manner at 25-38 ℃ for 7-9 days to obtain solid fermented grains;
and 3, step 3: taking the solid fermented grains and the processed coconut meat according to a mass ratio of 70-90: 10-30 alternately filling the solid fermented grains, the treated coconut meat, the solid fermented grains and the treated coconut meat, hermetically distilling at 100-120 ℃, and collecting distillate of 3-35 min;
in the step 2, the distiller's yeast is Xiaoqu, and the viable count of the Xiaoqu is 1.0 multiplied by 10 8 CFU/g~1.0×10 10 CFU/g, wherein the Xiaoqu comprises rhizopus and yeast in a mass ratio of 30: 70;
the saccharification capacity of the Xiaoqu is more than 100 u/g; the fermentation capacity of the Xiaoqu is more than 300g/100 g.72 h;
the temperature of saccharification is 25-38 ℃, and the time of saccharification is 1200-1400 min.
2. The method of claim 1, wherein the coconut meat in step 1 has a fat content of 28-32%.
3. The method according to claim 1 or 2, wherein the size of the mesh of the screen in step 1 is 0.2 to 1 cm.
4. The method of claim 3, wherein the staggered loading in step 3 is specifically: the ratio of the filling thickness of the solid fermented grains to the filling thickness of the treated coconut meat is 5-10: 2-5.
5. The method of claim 4, wherein the staggered loading in step 3 is specifically: the ratio of the filling thickness of the solid fermented grains to the filling thickness of the processed coconut meat is 8: 3.
6. The method of claim 5, wherein the ratio of the height of the staggered packing to the height of the distillation apparatus in step 3 is 0.8 to 1.2: 1.
7. a coconut wine obtained by the process as claimed in any one of claims 1 to 6.
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| CN2343169Y (en) * | 1998-03-09 | 1999-10-13 | 王献炬 | Distiller for continuously distilling spirit thin layer |
| CN1904019A (en) * | 2006-08-10 | 2007-01-31 | 邵马可 | Coconut wine |
| CN101429472B (en) * | 2007-11-06 | 2012-03-21 | 王一飞 | Method for producing coconut wine |
| CN101748022A (en) * | 2008-12-03 | 2010-06-23 | 卢初群 | Brewing method of coconut wine |
| CN101486962A (en) * | 2009-02-10 | 2009-07-22 | 蔡建明 | Coconut wine in shell, brewing process and wine container |
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