CN1126757A

CN1126757A - Coconut wine and its prepn

Info

Publication number: CN1126757A
Application number: CN 95100129
Authority: CN
Inventors: 钟春燕
Original assignee: Individual
Current assignee: Individual
Priority date: 1995-01-13
Filing date: 1995-01-13
Publication date: 1996-07-17

Abstract

The present invention features that coconut juice and sugar as main matrial is fermented by adding distiller's yeast with honey and egg white being added during fermentation. After filteration, coconut wine is obtained. With fragrancy of coconut, the coconut wine is clear, transparent, yellowish, delicious and mellow.

Description

Coconut watery wine and preparation method thereof

The present invention belongs to produce wine and compound method, specifically relates to utilize the low Sucus Cocois fruit wine and the compound method thereof of Sucus Cocois fermentative production.

It is the making method of 92112635.2 arrack that existing arrack has application number, and its compound method is that coconut meat is blended back and Coconut Juice mixing, homogeneous, adds edible ethanol, syrup to 14 ° of wine degree, 10 ° of sugared Tang in fermentor tank; The 3-5% that presses the karusen amount inserts the coconut distiller's yeast, sealing and fermenting 8-10 days, filters, get clear liquid and changeed jar sealing and fermenting 20 days, filter then,, be cooled to normal temperature filtrate instantaneously heating to 60 °-70 ℃, add active white magnetic soil and gelatin water bath shampoo, after fully stirring, sealing and fermenting once more is after 40 days, get supernatant liquid and spare, filter the wine that gets product.The preparation of coconut distiller's yeast is Deng's mixing, the coconut meat behind the homogeneous, and Coconut Juice, by 1: the weight ratio of 0.1-0.5 adds milk powder, in open container, under 25 ° of-32 ℃ of temperature, stirs at interval, and after 37-42 hour, acidity reaches at 0.8 o'clock, promptly gets ripe coconut distiller's yeast.The raw material of this wine is a coconut meat, and Coconut Juice also has milk powder, food alcohol.

The object of the present invention is to provide a kind of coconut watery wine of using the Sucus Cocois fermentative production and preparation method thereof.

The present invention finishes like this, at first be that the arrack zymic separates and cultivates: with getting the about 250ml of the juice capacity of packing into after the coconut fragmentation is in the volumetric flask of 500ml, the hydrochloric acid that is placed on adding 2% under the room temperature transfers attached 3.7, treat that coconut palm water begins to become when mixing erosion and slight wine flavour being arranged two days later, wrap kraft paper after the Sucus Cocois 10ml that 2% agar-agar can be housed adds tampon and put into the substratum that the high pressure steam pot killed bacterium in the examination amount, method with aseptic technique, get the above-mentioned triangular flask nutrient solution of 1-2 ring with the inoculation acupuncture through shaking up, by to above-mentioned test tube substratum, stirring evenly, and hold test tube with the right hand, with the lower end of test tube leftward the heart beat gently, yeast is uniformly dispersed in substratum, take advantage of in substratum also do not solidify, with the straight warp of its impouring is that even the immigration again of cloth is inverted in the substratum in the culture dish of 9cm, after cultivating 2 days under 30 ℃ of temperature, generate the bacterium colony of various forms one by one in the substratum, separate according to the shape of barms through opticmicroscope, purifying contains bacterium colony on the dark Sucus Cocois slant tube substratum of 2% fine jade being transferred under the aseptic condition with inoculating needle again, in incubator 32 ℃, cultivated 2-3 days, again the bacterium pearl of each degree pipe, adopt above-mentioned microscopy, wheel turns over concentration, receive respectively in the Sucus Cocois that killed bacterium, do yeast and produce ester, produce fragrant, produce the orthogonal test and the comparison test of wine and progressively select three kinds of good Sucus Cocois barmses.

Making method of the present invention, bacterial classification that at first will refine goes out from Sucus Cocois activate add rock in the Sucus Cocois intermediate cam bottle of packing into cultivate in the big triangular flask that added Sucus Cocois in a day again yeast wash.

With yeast wash in jar fermenter, raw material in the jar fermenter all is Sucus Cocois and the sugar that adds 1-10%, first fermentation stage is Primary Fermentation, time 6-12 days, temperature is controlled at and stirs one 20-32 ℃ of every day, change cylinder and carry out the fermentation stage second time, time 8-12 days, temperature is changed cylinder 14 ℃ of-16 ℃ of filtrations and is added 0.5-4% honey and 0.2-3% egg white solution and placed under 8 °-15 ℃ the temperature two days, occur in the cylinder in a large number by agglomerative macromole floss, can obtain the transparent alcoholic strength of the colour of sky by frame filter is 14 ℃ Sucus Cocois fruit wine.Place to display under the refrigeration chamber under the fruit wine freezing point and can spare, add the limpid colour of sky of white sugar 1-10% citric acid 0.1-0.5% Sodium Cyclamate 0.05-0.2% finished wine outward appearance in 50 days, aromatic strongly fragrant, the sweet acid of coconut palm is tasty and refreshing, the wine is mellow and.

The Sucus Cocois pol is not high, is generally 5 ° of Bx, should add suitable white sugar before fermentation and in the fermenting process in order to obtain higher wine degree, generally add 5% sugar before planting, makes pol bring up to 10 ° of Bx;

The pH value of fermented liquid should be controlled at about 3.5, and total acid during the fermentation, as the PH reduction occurs about 0.5%, and also available yellow soda ash is regulated.

Whole compositions of arrack are Sucus Cocois, do not add any alcohol.

The quality standard of arrack

The Oranoleptic indicator:

Outward appearance: limpid transparent inclusion-free

Color and luster: light little yellow is white partially

Fragrance: the fragrance that the coconut uniqueness is arranged

Local flavor: sweet acid is tasty and refreshing, pure and mild

Physical and chemical index:

Wine degree: 14 ± 0.5 degree

Pol: 12 ° of Bx

Acidity: 0.35% (with citric acid juice)

Embodiment

To add from the bacterial classification that refine the Sucus Cocois fermentation goes out to cultivate in the Sucus Cocois and form distiller's wort.In the Sucus Cocois with 95 liters of 30 liters of distiller's worts addings, the sugar that adds 5 liters again, ferment, time is 8 days, and temperature is controlled at 28 ℃, and stir once every day, changing the cylinder time of carrying out is 10 days, temperature is 14 ℃ the fermentation second time, and cylinder 1 liter of honey of adding is changed in filtration and 5 liters of egg white solutions placed 10 ℃ of temperature following two days, promptly gets 14 ℃ Sucus Cocois fruit wine by crossing plate and frame filtration Lu device.Fruit wine was displayed 50 days at subzero 5 ℃, added 6 liters of white sugar then, 0.2 liter of citric acid, 0.1 liter of Sodium Cyclamate and make finished wine.

Claims

1, a kind of coconut watery wine is characterized in that: the preparation raw material of coconut watery wine is Sucus Cocois, white sugar, honey, distiller's wort.

2, coconut watery wine according to claim 1 is characterized in that: its proportion of raw materials is (volume).

Sucus Cocois 25-45%, white sugar 15-20%

Honey 5-15%, distiller's wort 15-30%

3. the making method of a coconut watery wine is characterized in that: adding Sucus Cocois in jar fermenter is the white sugar of 5-10% and the distiller's wort of 25-35% with relative Sucus Cocois volume ratio, ferments 6-12 days, and temperature is controlled at 20 °-32 ℃, and stir once every day; Change the cylinder time of carrying out then and be 8-12 days the fermentation second time, temperature is controlled at 12 °-18 ℃, filters, and adds honey and the 0.2-3% egg white solution of 0.5-4% in filtrate, places under 8 °-15 ℃ the temperature to place 1-3 days, filters the back then and coconut watery wine.

4, the preparation method of coconut distiller's wort, it is characterized in that: the Sucus Cocois in volumetric flask adds hydrochloric acid and transfers PH3.7, treat that Sucus Cocois has wine flavour, add the Sucus Cocois contain agar-agar, seal, sterilization, get nutrient solution in the method for aseptic technique, with yeast nutrient solution cultivate bacterial classification, bacterial classification behind the purifying is transferred in the Sucus Cocois that contains 2% agar-agar cultivates, obtain the Sucus Cocois barms, with barms activate add in the fresh Sucus Cocois of packing into distiller's wort.