CN1121529A - Natural coconut palm wine and preparation thereof - Google Patents
Natural coconut palm wine and preparation thereof Download PDFInfo
- Publication number
- CN1121529A CN1121529A CN 95107277 CN95107277A CN1121529A CN 1121529 A CN1121529 A CN 1121529A CN 95107277 CN95107277 CN 95107277 CN 95107277 A CN95107277 A CN 95107277A CN 1121529 A CN1121529 A CN 1121529A
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- CN
- China
- Prior art keywords
- coconut
- natural
- sucus cocois
- cocois
- days
- 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.)
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Abstract
On the day before 20-30 days to the ripe time, a hole is opened on the shell of coconut on tree, and a pure grain white spirit containing 50-60% alcohol is injected into the coconut milk via said hole, and the weight ratio of the coconut milk and white spirit is 10-15:1, then the hole is stoppered and sealed with pressure sensitive adhesive tape. After rippening, it is taken off and finished. There is no any additive and antiseptic in the fruit wine and the effective components of the fruit are not damaged and natural nutrative components are fully preserved.
Description
Natural coconut palm wine and manufacture method thereof belong to beverage and manufacturing technology thereof.
What existing fruit wine adopted all manually brewageing and making, and all contain the different sanitas of degree and other Chemical Composition in such fruit wine, and the effective ingredient of fruit also can different being destroyed of degree.
The objective of the invention is to develop and a kind ofly do not contain any chemical additive and sanitas, and the natural coconut palm wine that is not destroyed of fruit effective ingredient.Its manufacture method is provided simultaneously.
Natural coconut palm wine of the present invention is by coconut fruit juice and brewing grains white spirit, and natural slaking forms in original housing of Sucus Cocois, and the weight ratio of Sucus Cocois and brewing grains white spirit is 6～15: 1.
Its manufacture method is: in the time of preceding 20～30 days, in the tree a hole is opened on the top of coconut housing in the ripe harvesting of coconut, 50 °～60 ° brewing grains white spirits are injected in the Sucus Cocois of coconut enclosure interior, the weight ratio of Sucus Cocois and liquor is 10～15: 1.The stopper of making of Exocarpium cocois (Cocos nucifera L) is lived stopple then, and the outside is again with non-setting adhesive sealing, treats to take after its natural maturity catalysis to get final product.
Under also can be before the coconut maturation coconut being plucked 2～5 days the time, perforate on the housing of coconut is injected into 50 °～60 ° brewing grains white spirits in the Sucus Cocois of coconut enclosure interior, and the weight ratio of Sucus Cocois and liquor is 6～10: 1.The stopper of still making of Exocarpium cocois (Cocos nucifera L) is lived stopple then, and the outside seals with non-setting adhesive again.It is deposited treated in 5～10 days to get final product after its natural slaking.
Natural coconut palm wine of the present invention does not contain any chemical additive and sanitas, and the fruit effective ingredient is not destroyed, and does not have any pollution, is the pure natural tonic wine.Its manufacture method uniqueness adopts the nature slaking, has fully kept the natural nutrition of coconut, is a great revolution of wine-making technology.
Embodiment one: in the time of ripe preceding 25 days, in the tree the top of coconut is opened a Φ at coconut
3Aperture, be injected in the Sucus Cocois of coconut enclosure interior with the brewing grains white spirit of syringe 55 °, the weight ratio of Sucus Cocois and liquor is 12: 1.
Embodiment two: under coconut in the time of ripe preceding 4 days is plucked coconut, open a Φ on the coconut housing
2Aperture, with syringe 53 ° brewing grains white spirit is injected into the coconut enclosure interior, allow liquor mix with Sucus Cocois, the weight ratio of Sucus Cocois and liquor is 8: 1.The stopper of still making of Exocarpium cocois (Cocos nucifera L) is lived stopple then, and the outside seals it with non-setting adhesive again, and the hole was upwards deposited 8 days, treats to get final product after its slaking.
Claims (3)
1, natural coconut palm wine is characterized in that it by Sucus Cocois and brewing grains white spirit, and natural slaking forms in original housing of Sucus Cocois, and the weight ratio of Sucus Cocois and brewing grains white spirit is 6～15: 1.
2, natural coconut palm wine and manufacture method thereof, it is characterized in that in the ripe harvesting of coconut in the time of preceding 20～30 days, in the tree a hole is opened on the top of coconut, 50 °～60 ° brewing grains white spirits are injected in the Sucus Cocois of coconut enclosure interior, the weight ratio of Sucus Cocois and liquor is 10～15: 1; The stopper of making of Exocarpium cocois (Cocos nucifera L) is lived stopple then, and the outside seals with non-setting adhesive, treats to take after its natural slaking to get final product.
3, natural coconut palm wine according to claim 2 and manufacture method thereof, under when it is characterized in that before the coconut maturation 2～5 days coconut being plucked, perforate on the housing of coconut, 50 °～60 ° brewing grains white spirits are injected in the Sucus Cocois of coconut enclosure interior, the weight ratio of Sucus Cocois and liquor is 6～10: 1, the stopper of making of the coconut housing is lived stopple then, and the outside seals with non-setting adhesive, it is deposited treated in 5～10 days to get final product after its natural slaking.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 95107277 CN1121529A (en) | 1995-07-12 | 1995-07-12 | Natural coconut palm wine and preparation thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 95107277 CN1121529A (en) | 1995-07-12 | 1995-07-12 | Natural coconut palm wine and preparation thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1121529A true CN1121529A (en) | 1996-05-01 |
Family
ID=5076248
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 95107277 Pending CN1121529A (en) | 1995-07-12 | 1995-07-12 | Natural coconut palm wine and preparation thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1121529A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1061682C (en) * | 1997-12-03 | 2001-02-07 | 左君 | Method for processing coconut liquor |
| CN105969596A (en) * | 2016-07-26 | 2016-09-28 | 熊文波 | Making method of perry wine |
| CN112094711A (en) * | 2020-09-03 | 2020-12-18 | 南县邵氏酒业有限公司 | Method for preparing natural coconut inflorescence juice white spirit |
-
1995
- 1995-07-12 CN CN 95107277 patent/CN1121529A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1061682C (en) * | 1997-12-03 | 2001-02-07 | 左君 | Method for processing coconut liquor |
| CN105969596A (en) * | 2016-07-26 | 2016-09-28 | 熊文波 | Making method of perry wine |
| CN112094711A (en) * | 2020-09-03 | 2020-12-18 | 南县邵氏酒业有限公司 | Method for preparing natural coconut inflorescence juice white spirit |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |