CN110240992A - A kind of method and the pink arrack of gained of regulation arrack color - Google Patents
A kind of method and the pink arrack of gained of regulation arrack color Download PDFInfo
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- CN110240992A CN110240992A CN201910584535.0A CN201910584535A CN110240992A CN 110240992 A CN110240992 A CN 110240992A CN 201910584535 A CN201910584535 A CN 201910584535A CN 110240992 A CN110240992 A CN 110240992A
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- coconut
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
Abstract
The invention discloses the methods and the pink arrack of gained of a kind of regulation arrack color, color control is carried out to arrack by strict control raw material maturity, freeze concentration degree and classified filtering, through raw material selection, refrigeration, water intaking, coarse filtration, freeze concentration, ageing, filtering, tonic wine degree, canned and etc. obtains pink coconut wine product.It is the method for the present invention simple process, at low cost, environmentally protective, the Tropic Affair characteristic of arrack, gained 8~55%vol of pink arrack alcoholic strength is effectively promoted, coconut water content is greater than 50%, meets national alcoholic drink mixed with fruit juice standard (GB/T27588-201l).Arrack product color of the present invention is distinct, has a strong Tropic Affair characteristic, and mouthfeel is soft, easily comfortable after drink, is rich in a variety of nutriments and minerals, has certain healthcare function, store color stability for a long time.
Description
Technical field
The present invention relates to a kind of methods of regulation arrack color, and in particular to a kind of not additional pigment regulation coconut wine and women-sensual pursuits
The method in pool is further related to a kind of pink arrack obtained using this method, belongs to alcoholic drink mixed with fruit juice preparation technical field.
Background technique
Coconut (Cocos nuciferaL. it is) the typical woody oleiferous plants crop in torrid areas and food energy crop, is
One of Hainan Province's local product resource occupies an important position in the industrial crops of Hainan, but the comprehensive utilization degree of Hainan coconut is also
It is in urgent need of strengthening.Hainan coconut water about discarded every year has 10,000 tons, and economic loss is in the millions.Grinding for coconut water at present
Study carefully the specific use, chemical composition and processing and utilization etc. for being concentrated mainly on coconut water.
Coconut water (Coconut water) is the intracavitary liquid endosperm of coconut fruit, be a kind of nutrition and health care value very
High natural drink, chemical component is more complicated, and rich in sugar, minerals, amino acid, vitamin and plant hormone etc., pH value is in
Faintly acid, mouthfeel are fresh and sweet.Carbohydrate is mainly reduced sugar (glucose, fructose) and non-reducing sugar (sucrose), minerals in coconut water
There are Na, K, Ca, Fe, Mg, Cu, S, P, the content of arginine, alanine, tyrosine and serine in protein is than milk
Height, free amino acid have 15 kinds or more, contain vitamin C and vitamin B etc..In addition, also higher plant can be made containing several
Mature cell divides rapidly and irregularly, to stimulate the active material of plant growth.
Brazilian research center finds that polyphenol oxidase (PPO) and peroxidase (POD) are considered as causing in coconut water
The main reason for coconut water pink, yellow and brown discolouration, and change, PPO/POD as the growth cycle of coconut changes
Ratio differed from 0.20 to 16.70, therefore by regulation coconut water in present-color material content coconut wine and women-sensual pursuits may be implemented
The regulation in pool, but in actual production, because coconut water maturity is different, with the arrack every batch of of coconut water preparation
Shade deviation away from larger, the arrack of uniform color is unable to get, in addition, because the difference of concentration process also results in arrack
The difference of color, therefore additional pigment is usually required to adjust the color of arrack.
Summary of the invention
In view of the deficiencies of the prior art, the present invention provides a kind of methods of regulation arrack color, pass through coconut
Maturity is accurately chosen, coconut water enrichment controls and classified filtering technology, to realize regulation arrack color.This method work
Skill is simple, green, environmental protection, and the Effective Regulation color of arrack ensure that gained arrack has natural pink, in turn
Impart the strong Tropic Affair characteristic of arrack.
The present invention also provides resulting pink arrack according to the method described above, the arrack 8~55%vol of alcoholic strength, coconut palms
Sub- water content is greater than 50%, has that strong Tropic Affair characteristic, mouthfeel be soft, easily comfortable after simple and elegant, drink, is effectively retained
The nutritional ingredient of coconut water is rich in 17 kinds of amino acid, several mineral materials and active constituent, and healthcare function is strong, long term storage color
Stablize.
The present invention carries out color tune to arrack by maturity, freeze concentration degree and the classified filtering of strict control coconut
Control, to realize that the color of arrack is controllable, specific technical solution is as follows:
A method of regulation arrack color, method includes the following steps:
(1) it chooses fresh tender coconut and obtains fresh coconut water through refrigeration, water intaking, filtration treatment；
(2) fresh coconut water is subjected to three-level freeze concentration, obtains concentrated coconut juice water；
(3) with brandy or the alcoholic strength of edible distillate spirit adjustment concentrated coconut juice water；
(4) by the coconut water room temperature ageing after adjustment alcoholic strength；
(5) arrack is subjected to classified filtering, removes solid content and is clarified；
(6) alcoholic strength of filtered arrack is supplemented with brandy or edible distillate spirit, it is filling, obtain pink coconut wine product.
Further, in step (1), selection tender coconut is raw material, and the preferred growth period is 4~6 monthly ages, the intracavitary coconut palm of coconut
Meat is in gel, no solidification, the tender coconut of 3% or more coconut water sugar content.The present invention is by choosing 4~6 monthly age of growth cycle
Tender coconut guarantees that polyphenol oxidase and polyphenol content are higher in coconut water, and preferably 3% or more coconut water sugar content is to protect
Demonstrate,proving certain sugar content makes that arrack mouthfeel is soft, easily comfortable after drink；Fresh undamaged tender coconut is chosen, is avoided damage to
The miscellaneous bacteria carried in coconut pollutes coconut water in process.
Further, tender coconut is first refrigerated 2~5 days at 4~8 DEG C, reduces coconut from the generation in storage
It thanks, reduces the loss of nutriment in coconut water, while increasing mouthfeel when coconut water is drunk, then coconut water is filtered
Processing, avoiding the solid contents such as the coconut meat generated in process, cocoanut shell and coconut coating powder from entering influences mouthfeel in coconut water, together
When low temperature inhibit the growths of the miscellaneous bacterias such as yeast, reduce the contaminated probability of coconut water.Filtering can use the filter of 200~500 mesh
Cloth carries out, and filtering will take advantage of cold quick filtering, and temperature maintains 4~8 DEG C.
Further, in step (2), gained coconut water carries out the processing of three-level freeze concentration, to guarantee gained arrack mouth
Taste is pure, strong.The step of three-level freeze concentration, is: filtered fresh tender coconut water is pre-chilled at -20~-10 DEG C
10~30min, it is primary every 1~3h deicing then in -5~-4 DEG C of progress level-one freeze concentrations, it is concentrated into the 70 of original quality
~80wt%；Then primary every 1~3h deicing in -7~-6 DEG C of progress second level freeze concentrations, be concentrated into original quality 50~
60wt%；Then primary every 1~3h deicing in -10~-8 DEG C of progress three-level freeze concentrations, be concentrated into original quality 30~
40wt%.The present invention is concentrated coconut water in such a way that three-level cryogenic freezing is concentrated, the concentration coconut palm of available high concentration
Sub- water, the concentration of polyphenol oxidase (PPO) and peroxidase (POD) in concentrated coconut juice water in coconut water increase, this three
Grade freeze concentration processing reduces energy consumption, shortens the freeze concentration time, it is therefore prevented that processing overlong time causes coconut water active
Component damage, nutritive loss and living contaminants avoid the loss of polyphenol oxidase (PPO) and peroxidase (POD), guarantee
The quality of arrack is the key that one of nature pink is presented in arrack.
Further, it in step (3), is required according to arrack product technology, the brandy of 60%vol is greater than with alcoholic strength
Or concentrated coconut juice watery wine precision is adjusted to 8~55%vol by edible distillate spirit.
Further, in step (4), ageing is carried out after adjusting alcoholic strength, the coconut palm with natural pink pool can be obtained
Sub- wine, gained arrack bright color have strong Tropic Affair characteristic, carry out color adjustment without pigment is added.It is old
The wine time is generally 3~12 months.Arrack ageing in wine storage tank has the substances such as protein group during ageing
Coazevation goes out to deposit to tank bottom, therefore preferably every 3~6 months change a tank.
Further, arrack needs are filtered clarification, to remove solid content therein, guarantee its color stability.
Filtering is carried out by the way of classified filtering, i.e., is filtered using the filter plant of different pore size rank, and the present invention uses three
Grade filtering, i.e., filter three times.First order filtering was carried out at ageing 1-2 weeks, had a large amount of flocculent deposit to occur at this time, using 500
Purpose filter cloth is filtered, these precipitatings are carried out preliminary removal；Second level filtering is carried out after the completion of ageing, using hole
Diameter is that the ceramic membrane of 400-500nm is filtered, and third level filtering is carried out after secondary filtration, uses aperture for 100-
The ceramic membrane of 200nm is filtered.It carries out after the completion of ageing with third time filtering, is further analysed in removing arrack for the second time
Solid particle out, to avoid package present-color material precipitating when cotton-shaped macromolecular is precipitated in arrack and influence its color.
After classified filtering, arrack color stability is more preferably.
Further, in step (6), supplement arrack alcoholic strength when, it is necessary to assure after ageing arrack stability not by
It destroys.The alcoholic strength lost in ageing and filter process is supplemented using brandy of the alcoholic strength greater than 80%vol or edible distillate spirit,
The adjustment amplitude of alcoholic strength should be less than 3%vol, then filling to obtain pink coconut wine product.
The process that the present invention is combined by raw material selection, three-level freeze concentration and classified filtering, ensure that gained
Arrack present naturally pink, it is bright and lustrous, be adjusted without additional pigment, and color stability, there is no it is long when
Between save color the problem of changing.Gained 8~55%vol of pink arrack alcoholic strength of the invention, coconut water content are greater than
50%, the nutritional ingredient of original coconut water is still remained in wine, contains 17 kinds of ammonia such as glutamic acid, arginine, leucine through detection
Base acid；Contain the several mineral materials such as K, Ca, Na, Mg, P and active constituent etc., long term storage color stability, with existing arrack phase
Than imparting apparent Tropic Affair characteristic, mouthfeel is soft, easily comfortable after drink, has certain healthcare function, therefore according to
The resulting pink arrack of the above method is also within protection scope.
The present invention provides it is a kind of regulate and control arrack color method, it is this method simple process, at low cost, environmentally protective,
It is convenient for industrialized production, the pink arrack of gained meets national alcoholic drink mixed with fruit juice standard (GB/T27588-201l), has the strong torrid zone
Landscape characteristic, mouthfeel be soft, easily comfortable after drink, long-term to store rich in 17 kinds of amino acid, several mineral materials and active constituent etc.
Color stability.
Detailed description of the invention
The pink arrack color modulation process flow chart of Fig. 1.
Specific embodiment
The present invention is further expalined and is illustrated below by specific embodiment, the following instruction is only illustrative,
Its content is not limited.In following embodiments, unless otherwise instructed, the concentration is mass concentration.
Embodiment 1
1. taking the fresh tender coconut at 4 monthly ages, appearance is in green, non-variegation, without breakage.Coconut is stored into 5d in 8 DEG C of refrigerating chambers,
Broken shell water intaking, the intracavitary coconut meat of coconut without solidification, measure sugar content at 3% or more, 8 DEG C with the 200 quick mistakes of mesh filter cloth in gel
Filter removes graininess solid content and impurity etc., obtains fresh tender coconut water.
2. then temperature is controlled in -4 DEG C of progress level-one freeze concentrations by fresh coconut water in -20 DEG C of pre-cooling 10min,
Deicing is filtered every 3h, obtains the concentrated coconut juice water of original quality 80wt%；Then in -6 DEG C of progress second level freeze concentrations, every 3h
Deicing is primary, the 60wt% of freeze concentration to original quality；It is then primary every 3h deicing in -8 DEG C of progress three-level freeze concentrations,
Freeze concentration obtains 40wt% concentrated coconut juice water to the 40wt% of original quality.
3. the edible distillate spirit that alcoholic strength is 90%vol is added into concentrated coconut juice water, adjustment alcoholic strength is 52%vol.
4. using wine storage tank ageing 1 week at room temperature, first time filtering is carried out with 500 mesh filter clothes.
5. after ageing 3 months, carrying out second of clarification filtration with the ceramic filtration membrane of 500nm, the ceramic filtering of 200nm is then used
Film carries out third time clarification filtration.
6. filtered wine liquid to be supplemented to the wine of partial loss using the brandy or edible distillate spirit that alcoholic strength is 80%vol
Precision, it is then canned using automatic canning system, obtain the pink coconut wine product of 52%vol.According to alcoholic drink mixed with fruit juice standard (GB/T27588-
It 201l) measures, which is 52%vol.Through amino-acid analyzer, Atomic Absorption Spectrometer, high performance liquid chromatograph
Deng detection, amino acid, minerals and the active constituent in original coconut water are still kept in arrack, which meets
National alcoholic drink mixed with fruit juice standard.
Gained arrack is stored 1 year under normal temperature environment, arrack still maintains pink, and color is unchanged.
Embodiment 2
1. taking the fresh tender coconut at 5 monthly ages, appearance is in green, non-variegation, without breakage.Coconut is stored into 4d in 7 DEG C of refrigerating chambers,
Broken shell water intaking, the intracavitary coconut meat of coconut without solidification, measure sugar content at 3% or more, 4 DEG C with the 300 quick mistakes of mesh filter cloth in gel
Filter removes graininess solid content and impurity etc., obtains fresh tender coconut water.
2. then temperature is controlled in -5 DEG C of progress level-one freeze concentrations by fresh coconut water in -18 DEG C of pre-cooling 15min,
Deicing is filtered every 2.5h, obtains the concentrated coconut juice water of original quality 75wt%；Then in -6 DEG C of progress second level freeze concentrations, every
2.5h deicing is primary, the 55wt% of freeze concentration to original quality；Then it in -10 DEG C of progress three-level freeze concentrations, is removed every 2.5h
Ice is primary, the 40wt% of freeze concentration to original quality, obtains 40wt% concentrated coconut juice water.
3. the edible distillate spirit that alcoholic strength is 80% vol is added into concentrated coconut juice water, adjustment alcoholic strength is 40%vol.
4. using wine storage tank ageing 1 week at room temperature, first time filtering is carried out with 500 mesh filter clothes.
5. ageing 6 months, it is primary to change within every 3 months tank, totally 2 times.
6. the arrack after ageing is carried out second of clarification filtration with the ceramic filtration membrane of 500nm, the pottery of 100nm is then used
Porcelain filter membrane carries out third time clarification filtration.
7. by the filtered arrack alcoholic strength brandy for being 85%vol or the wine of edible distillate spirit supplement partial loss
Precision, it is then canned using automatic canning system, obtain the pink coconut wine product of 40%vol.According to alcoholic drink mixed with fruit juice standard (GB/
T27588-201l it) measures, which is 40%vol, through amino-acid analyzer, Atomic Absorption Spectrometer, efficient liquid phase
Chromatograph etc. detects, and amino acid, minerals and active constituent in original coconut water, arrack symbol are still kept in arrack
Close national alcoholic drink mixed with fruit juice standard.
Gained arrack is stored 1 year under normal temperature environment, arrack still maintains pink, and color is unchanged.
Embodiment 3
1. taking the fresh tender coconut at 5 monthly ages, appearance is in green, non-variegation, without breakage.Coconut is stored into 3d in 6 DEG C of refrigerating chambers,
Broken shell water intaking, the intracavitary coconut meat of coconut without solidification, measure sugar content at 3% or more, 4 DEG C with the 400 quick mistakes of mesh filter cloth in gel
Filter removes graininess solid content and impurity etc., obtains fresh tender coconut water.
2. by fresh coconut water in -15 DEG C of pre-cooling 15min, then temperature is controlled in -5 DEG C of progress freeze concentrations, every
2h filters deicing, obtains the concentrated coconut juice water of original quality 70wt%；Then secondary freeze concentration is carried out at -7 DEG C, every 2h deicing
Once, freeze concentration to original quality 55wt%；Then freeze concentration three times, freezing primary every 2h deicing are carried out at -8 DEG C
It is concentrated into the 35wt% of original quality, obtains 35wt% concentrated coconut juice water.
3. the brandy that alcoholic strength is 70% vol is added into concentrated coconut juice water, adjustment alcoholic strength is 32% vol.
4. carrying out first time filtering with 500 mesh filter clothes after ageing 1 week.
5. using wine storage tank ageing 9 months at room temperature, it is primary to change within every 3 months tank, totally 3 times.
6. the arrack after ageing is carried out second of clarification filtration with the ceramic filtration membrane of 500nm, the pottery of 100nm is then used
Porcelain filter membrane carries out third time clarification filtration.
7. then the alcoholic strength for the brandy supplement partial loss that filtered wine liquid is 80%vol with alcoholic strength is used
Automatic canning system is canned, obtains the pink coconut wine product of 32%vol.It is measured according to alcoholic drink mixed with fruit juice standard (GB/T27588-201l), the coconut palm
Sub- wine alcoholic strength is 32%vol, is detected through amino-acid analyzer, Atomic Absorption Spectrometer, high performance liquid chromatograph etc., arrack
In still keep amino acid, minerals and active constituent in original coconut water, show that the arrack meets national alcoholic drink mixed with fruit juice standard.
Gained arrack is stored 1 year under normal temperature environment, arrack still maintains pink, and color is unchanged.
Embodiment 4
1. taking the fresh tender coconut at 6 monthly ages, appearance is in green, non-variegation, without breakage.Coconut is stored into 2d in 4 DEG C of refrigerating chambers,
Broken shell water intaking, the intracavitary coconut meat of coconut without solidification, measure sugar content at 3% or more, 4 DEG C with the 500 quick mistakes of mesh filter cloth in gel
Filter removes graininess solid content and impurity etc., obtains fresh tender coconut water.
2. then temperature is controlled in -5 DEG C of progress level-one freeze concentrations by fresh coconut water in -10 DEG C of pre-cooling 30min,
Deicing is filtered every 2h, obtains the concentrated coconut juice water of original quality 70wt%；Then in -6 DEG C of progress second level freeze concentrations, every 2h
Deicing is primary, the 50wt% of freeze concentration to original quality；It is then primary every 2h deicing in -8 DEG C of progress three-level freeze concentrations,
Freeze concentration obtains 30wt% coconut concentrated liquid to the 30wt% of original quality.
3. the brandy that alcoholic strength is 60% vol is added into coconut water, adjustment alcoholic strength is 12% vol.
4. carrying out first time filtering with 500 mesh filter clothes after ageing 2 weeks.
5. using wine storage tank 12 months at room temperature, it is primary to change within every 6 months tank, totally 2 times.
6. the arrack after ageing is carried out second of clarification filtration with the ceramic filtration membrane of 500nm, the pottery of 100nm is then used
Porcelain filter membrane carries out third time clarification filtration.
7. by the filtered wine liquid alcoholic strength brandy for being 80%vol or the alcohol of edible distillate spirit supplement partial loss
Degree, it is then canned using automatic canning system, obtain the pink coconut wine product of 12%vol.According to alcoholic drink mixed with fruit juice standard (GB/T27588-
It 201l) measures, which is 12%vol.Through amino-acid analyzer, Atomic Absorption Spectrometer, high performance liquid chromatograph
Deng detection, amino acid, minerals and the active constituent in original coconut water are still kept in arrack, shows that the arrack meets
National alcoholic drink mixed with fruit juice standard.
Gained arrack is stored 1 year under normal temperature environment, arrack still maintains pink, and color is unchanged.
Comparative example 1
Arrack is prepared according to the method for embodiment 1, unlike: the coconut at selection 10-12 monthly age, appearance is in green, nothing
It is variegated, without breakage.Final gained arrack is in yellowish.
Comparative example 2
Arrack is prepared according to the method for embodiment 1, unlike: the step of freeze concentration, is: by fresh coconut water at -20 DEG C
10min is pre-chilled, then controls temperature in -4 DEG C of progress level-one freeze concentrations, filters deicing every 3h, obtains 40wt% concentrated coconut juice
Water.Final gained arrack mouthfeel has miscellaneous taste, and the arrack mouthfeel of every batch of changes greatly.
Comparative example 3
Arrack is prepared according to the method for embodiment 1, unlike: the step of freeze concentration, is: by fresh coconut water at -20 DEG C
10min is pre-chilled, then controls temperature in -8 DEG C of progress level-one freeze concentrations, filters deicing every 3h, obtains original quality 80wt%
Concentrated coconut juice water；Then in -6 DEG C of progress second level freeze concentrations, freeze concentration to original quality primary every 3h deicing
60wt%；Then in -4 DEG C of progress three-level freeze concentrations, primary every 3h deicing, the 40wt% of freeze concentration to original quality is obtained
40wt% concentrated coconut juice water.Final gained arrack color is thin, and the light alcohol smell of mouthfeel is heavier.
Claims (10)
1. a kind of method of regulation arrack color, it is characterized in that the following steps are included:
(1) it chooses fresh tender coconut and obtains fresh coconut water through refrigeration, water intaking, filtration treatment；
(2) fresh coconut water is subjected to three-level freeze concentration, obtains concentrated coconut juice water；
(3) with brandy or the alcoholic strength of edible distillate spirit adjustment concentrated coconut juice water；
(4) by the coconut water room temperature ageing after adjustment alcoholic strength；
(5) arrack is subjected to classified filtering, removes solid content and is clarified；
(6) alcoholic strength of filtered arrack is supplemented with brandy or edible distillate spirit, it is filling, obtain pink coconut wine product.
2. production method according to claim 1, it is characterized in that: the fresh tender coconut is growth cycle in step (1)
4~6 monthly ages, the intracavitary coconut meat of coconut in gel without solidify, the fresh coconut of coconut water sugar content 3wt% or more.
3. production method according to claim 1 or 2, it is characterized in that: the fresh tender coconut is 4~8 in step (1)
DEG C refrigeration 2~5 days；It is filtered at 4~8 DEG C after water intaking.
4. production method according to claim 1, it is characterized in that: in step (2), the step of the three-level freeze concentration
It is: then dense in -5~-4 DEG C of progress level-one freezings by -20~-10 DEG C of 10~30min of pre-cooling of filtered fresh tender coconut water
Contracting, it is primary every 1~3h deicing, it is concentrated into the 70~80% of original quality；Then in -7~-6 DEG C of progress second level freeze concentrations,
It is primary every 1~3h deicing, it is concentrated into the 50~60% of original quality；Then in -10~-8 DEG C of progress three-level freeze concentrations, often
It is primary every 1~3h deicing, it is concentrated into the 30~40% of original quality.
5. production method according to claim 1, it is characterized in that: in step (3), brandy used or edible distillate spirit
Alcoholic strength is greater than 60%vol；In step (6), the alcoholic strength of brandy used or edible distillate spirit is greater than 80%vol.
6. production method according to claim 1 or 5, it is characterized in that: in step (3), by the alcoholic strength of concentrated coconut juice water
It adjusts to 8~55%vol, in step (6), the alcoholic strength for supplementing arrack is 8~55%vol.
7. production method according to claim 1, it is characterized in that: the coconut hotel catering time is 3~12 in step (4)
A month.
8. production method according to claim 1 or claim 7, it is characterized in that: in step (4), arrack is old in wine storage tank
It makes, it is primary to change tank within every 3-6 months.
9. production method according to claim 1, it is characterized in that: the classified filtering is three-stage filtration in step (5),
By-pass filtration was carried out at ageing 1-2 weeks, was filtered using the filter cloth of 500 mesh, and secondary filtration is carried out after the completion of ageing,
Use aperture for the ceramic membrane of 400-500nm, three-stage filtration is carried out after secondary filtration, uses aperture for 100-200nm's
Ceramic membrane.
10. the pink coconut wine product obtained according to the method for regulation arrack color of any of claims 1-9.
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|---|---|---|---|---|
| CN116035141A (en) * | 2023-03-15 | 2023-05-02 | 上海佳果源饮料有限公司 | Pink coconut water and preparation method thereof |
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