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Production method of ficus carica raw juice wine

A production method and technology for figs, which are applied in the field of fig original juice wine production, can solve the problems of difficulty in achieving the aroma and taste of figs, and achieve the effects of rich varieties of colors, long aftertaste and mellow flavor.

Inactive Publication Date: 2010-05-19
周文兴
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AI Technical Summary

Problems solved by technology

Figs are deeply processed and the added value of developing figs has become an important topic of our research. Making figs into fig wine is an important way to improve the added value of figs. However, the existing fig wine production technology is either soaked or mixed with other raw materials. Fermented after treatment, it is difficult to maintain the aroma and taste of pure figs

Method used

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  • Production method of ficus carica raw juice wine
  • Production method of ficus carica raw juice wine

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Embodiment Construction

[0023] figure 1 It is a flowchart of the production method of fig original juice wine. Including the following steps:

[0024] Fig Sorting: Collect figs in sunny days, sort out mature fruits, remove green fruits, moldy and rotten fruits and other impurities, and rinse the sorted fruits with clean water.

[0025] Crushing and beating: Use a beater to crush the sorted figs, and add a certain amount of preservatives in time to prevent the fruit from being contaminated by bacteria.

[0026] Squeeze to get the juice: squeeze the juice from the crushed and beaten figs with a squeezer, and add 0.07% ascorbic acid in the squeezed juice.

[0027] Component adjustment: the fruit juice is analyzed, and the sugar content is adjusted to 150 g / liter, the addition of sodium metabisulfite is 75 mg / liter (measured with a sulfur dioxide meter) according to its composition, and the pH value is adjusted to 3.5 with tartaric acid.

[0028] Sterilization and enzymatic hydrolysis: heat the squeez...

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Abstract

The invention provides a production method of ficus carica raw juice wine; the produced ficus carica raw juice wine has clear and transparent color and luster, has light garnet color, mellow and long aroma and elegant, fine and smooth and pure mouthfeel; the production method of ficus carica raw juice wine comprises the following steps: crushing and pulping, squeezing and juice getting, sterilization, enzymolysis, ingredient adjustment, cooling, primary fermentation, secondary fermentation, clarification, cold ageing and blending.

Description

[0001] 【Technology field】 [0002] The invention relates to a production method of fig juice wine. 【Background technique】 [0003] Figs have a high reputation and are well-known at home and abroad, with a Chinese and international market prospect. At present, the national fig cultivation area is one of the fruit tree species with the smallest cultivation area in China. At the same time, the shelf life of fresh figs is short, and the freshness period is only 24 hours, which is one of the fruits that are extremely difficult to preserve. For many years, the consumption of figs has remained in the original and traditional way. Without deep processing enterprises, it is impossible to fundamentally change the lagging situation of fig product development. Therefore, expanding the concentrated planting of figs and realizing large-scale and deep-processing industrialization will form a new and efficient pillar industry for figs and form a new growth point for the rural economy. Figs...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/04C12R1/865
Inventor 周文兴
Owner 周文兴
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