Method for making fresh coconut syrup wine

• Main Author: PENG SHAOCHENG
• Format: Patent
• Language: Chinese; English
• Published: 19.11.2019
• Subjects: ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; BEER; BIOCHEMISTRY; CHEMISTRY; CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS,e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES,DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; CONVEYING; ENZYMOLOGY; HANDLING THIN OR FILAMENTARY MATERIAL; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; OTHER ALCOHOLIC BEVERAGES; PACKAGES; PACKAGING ELEMENTS; PACKING; PERFORMING OPERATIONS; PREPARATION THEREOF; SPIRITS; STORING; TRANSPORTING; VINEGAR; WINE

The invention discloses a method for making fresh coconut syrup wine. The method comprises the steps that fresh coconut with appropriate capacity is dried, the outer peel of a coconut shell is removed, then the coconut is ground and polished, the temperature of the coconut is raised to 30-50 DEG C and heat preservation is performed, coconut oil in coconut meat is precipitated to coconut water, then a hole is drilled at the top of the coconut, then the coconut is inverted, the coconut water containing the coconut oil and sugar is released, a bottle nozzle is pressed into the drilled hole with pressure, and then a bottle cap is installed; and the coconut is filled with raw wine at one time, cap sealing is performed and then inversion is performed, the coconut filled with the raw wine is subjected to hot dipping in a vacuum-sterilized environment at 25-35 DEG C and then subjected to cold soaking and filtering, the raw wine is added to a clear wine tank and mixed, and the fresh coconut syrup wine is obtained. The