CN1154714C - Process for preparing natural coconut wine - Google Patents

Abstract

The present invention relates to a method for brewing natural coconut liquor prepared from coconuts used as main raw materials, which is characterized in that the soft skin and the vine layers of selected old coconuts are removed, purpose-made slender injection equipment which forms a needle shape pricks each of the coconuts from the sporopore, and then, the filtering medium of the mixture which is not completely fermented of koji and glutinous rice wine juice is injected into each of the coconuts; finally, the outside of each sporopore is sealed by wax; the coconut liquor can be edible after each of the coconuts is placed for 10 to 20 days at the normal temperature. The coconut liquor brewed by the method has long shelf life; because the coconut liquor is formed by fermenting coconut milk, the coconut liquor has unique taste, and is indeed pollution-free green food.

Description

A kind of manufacture method of natural coconut wine

The present invention relates to a kind of brew method that adopts coconut as the natural coconut wine of main raw material.

So far, adopting coconut to have much as raw material or as the brewing method of packing, is the brew method of 95107277 and 97121038 disclosed two kinds of arracks as number of patent application.Application number is that 95107277 methods of being introduced are: before the coconut maturation, it is opened clog with stopper after liquor is injected in a hole in the tree, treat to take after its maturation and get final product.Because the structure of coconut is divided into three layers, the top layer is the climing layer of moccasin, and the middle level is a coconut palm fruit duricrust, internal layer is the pulp layer, what wherein play main sealing function is duricrust and pulp layer, yet adopts aforesaid method, has destroyed the hard formation and the pulp layer of coconut in fact, therefore no matter adopt which type of plug seal, liquid all can't reach original sealing effectiveness, because wherein will infiltrate between duricrust and the pulp layer from the coconut meat breakage, time one is long, will produce a kind of smelly Oleum Cocois taste; This method is operated in the tree in addition, and task difficulty is big, and punches, and the chip of climing layer and duricrust can be squeezed in the body inevitably, destroys the clean health of Normal juice.And application number to be 97121038 disclosed methods be actually a kind of employing coconut as wine container, it is that the coconut that will remove climing layer punches from germ pore, outwells coconut palm water, the one-tenth wine that the prior brew of packing into is good.

The object of the present invention is to provide a kind of simple to operate, mainly adopt the manufacture method of natural coconut as the natural coconut wine of raw material.

Method of the present invention is achieved in that

A kind of manufacture method of natural coconut wine:

At first, choose older coconut (yet being Xiangshui County's coconut), remove the climing layer of its moccasin, or remove the climing layer of moccasin at its germ pore place, keeping its complete duricrust and germ pore does not have damage; Select for use saturated sticky rice wine juice and the distiller's yeast of not fully fermenting that has fermented 1-5 days to mix, stand-by after filtering;

Then, adopt elongated needle-like injection device, penetrate in the coconut from germ pore, the filtered liquid with the mixture of above-mentioned sticky rice wine juice and distiller's yeast injects in the coconut simultaneously; The weight ratio of filtered liquid and Sucus Cocois is at 3-15: between 100;

At last, seal, placed at normal temperatures 10-20 days, i.e. edible at the outside wax that adopts of germ pore.

The used wax of described sealing germ pore also can be edible gum, perhaps adopts other to meet the material seal of hygienic standard.

The employed injection needles of method of the present invention is thinner, after extracting syringe needle, shrinkability because of germ pore self, the own driving fit of general pin hole meeting adds in the germ pore outside and adopt wax or glue to seal, so sealing effectiveness is fine, the quality guaranteed period of the arrack of employing present method brew is longer, and owing to be that Sucus Cocois self fermentation forms, special taste is real pollution-free green food.

The present invention is further illustrated below by specific embodiment.

Embodiment 1: choose the older coconut that contains about Sucus Cocois 400ml, remove the climing layer of its moccasin, and keep its complete duricrust and germ pore does not have damage; Select for use 2 days sticky rice wine juice of firm fermentation and distiller's yeast to mix, stand-by after filtering;

Adopt special elongated injection needle tube, penetrate in the coconut from germ pore, the filtered liquid with the mixture of above-mentioned sticky rice wine juice and distiller's yeast injects in the coconut by the amount of each coconut 20ml simultaneously;

At last, seal, under 30 degree left and right sides normal temperature, placed 10-15 days, i.e. edible at the outside edible wax that adopts of germ pore.

Embodiment 2: choose the older coconut that contains about Sucus Cocois 400ml, remove the climing layer of moccasin at its germ pore place, and keep its complete duricrust and germ pore does not have damage; Select for use 3 days sticky rice wine juice of firm fermentation and distiller's yeast to mix, stand-by after filtering;

Adopt special elongated injection needle tube, penetrate in the coconut from germ pore, the filtered liquid with the mixture of above-mentioned sticky rice wine juice and distiller's yeast injects in the coconut by the amount of each coconut 20ml simultaneously;

At last, adopt the edible gum sealing, under 30 degree left and right sides normal temperature, placed 10-15 days, i.e. edible at the germ pore place.

Embodiment 3: choose the older coconut that contains about Sucus Cocois 400ml, remove the climing layer of its moccasin, and keep its complete duricrust and germ pore does not have damage; Select for use 5 days sticky rice wine juice of firm fermentation and distiller's yeast to mix, stand-by after filtering;

Adopt special elongated injection needle tube, penetrate in the coconut from germ pore, the filtered liquid with the mixture of above-mentioned sticky rice wine juice and distiller's yeast injects in the coconut by the amount of each coconut 30ml simultaneously;

At last, adopt edible wax or edible gum sealing at the germ pore place, under 25 degree left and right sides normal temperature, placed 15-20 days, i.e. edible.

Claims (2)

1, a kind of manufacture method of natural coconut wine, it is as follows to it is characterized in that it brewages step:

At first, choose Xiangshui County's coconut, remove the climing layer of its moccasin, or remove the climing layer of moccasin at its germ pore place, keeping its complete duricrust and germ pore does not have a bit damage; Select for use saturated sticky rice wine juice and the distiller's yeast of not fully fermenting that has fermented 1-5 days to mix, stand-by after filtering;

Then, adopt elongated needle-like injection device, penetrate in the coconut from germ pore, the filtered liquid with the mixture of above-mentioned sticky rice wine juice and distiller's yeast injects in the coconut simultaneously; The volume ratio of filtered liquid and Sucus Cocois is 20ml: 400ml or 30ml: 400ml;

At last, seal, placed at normal temperatures 10-20 days, i.e. edible at the outside wax that adopts of germ pore.

2, manufacture method according to claim 1 is characterized in that described wax also can be edible gum.