Production process of fig wine

A production process, fig technology, applied in the field of fig wine production process, can solve the problems of high content of methanol and fusel oil, achieve the effect of saving water resources and improving the accumulation of bad metabolites

Inactive Publication Date: 2012-12-26
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The invention provides a production process of fig wine, which solves the problem of high content of methanol and fusel oil in the existing fig wine

Method used

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  • Production process of fig wine
  • Production process of fig wine
  • Production process of fig wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] test group:

[0039] (1) Raw material screening: take green figs as raw material, get 2kg ripe figs, require fruit sugar content higher than 15%, and no disease, no rot, remove the stems and clean.

[0040] (2) Deactivated enzyme: The temperature of the water used for the deactivated enzyme can be controlled at 80°C and kept warm for 5 minutes. Try to completely immerse the figs in the water. Collect the blunt enzyme with water, sterilize it, and cool it down for later use.

[0041] (3) Crushing and beating: take the sterilized and cooled blunt enzyme water to 20% of the weight of figs, crush and beat them together with the fig raw materials, and add 80 ppm equivalent sulfur dioxide simultaneously.

[0042] (4) Pectinase enzymatic hydrolysis: The amount of pectinase added is 0.5g / L, the temperature is controlled at 45°C, and pectinase enzymatically hydrolyzed for about 2 hours.

[0043] (5) Component adjustment: add white sugar to the fig pulp after pectinase enzymoly...

Embodiment 2

[0055] (1) Raw material screening: take Branschweig fig as raw material, take 3 kg of ripe fig, require the fruit sugar content to be higher than 15%, and have no disease or rot, remove the stems and clean.

[0056] (2) Deactivated enzyme: The temperature of the water used for the deactivated enzyme can be controlled at 80°C for 10 minutes, and the figs should be fully immersed in the water as much as possible. Collect the blunt enzyme with water, sterilize it, and cool it down for later use.

[0057] (3) Crushing and beating: take the sterilized and cooled blunt enzyme water to 20% of the weight of figs, crush and beat them together with the fig raw materials, and add 75ppm equivalent sulfur dioxide simultaneously.

[0058] (4) Pectinase enzymatic hydrolysis: The amount of pectinase added is 0.5g / L, the temperature is controlled at 45°C, and pectinase enzymatically hydrolyzed for about 2 hours.

[0059] (5) Component adjustment: add white sugar to the fig pulp after pectinas...

Embodiment 3

[0069] (1) Raw material screening: take Branschweig fig as raw material, take 5.1 kg of ripe fig, require the fruit sugar content to be higher than 15%, and have no disease or rot, remove the stems and clean.

[0070] (2) Deactivated enzyme: The temperature of the water used for the deactivated enzyme can be controlled at 80°C for 5 minutes, and the figs should be fully immersed in the water as much as possible. Collect the blunt enzyme with water, sterilize it, and cool it down for later use.

[0071] (3) Crushing and beating: take the sterilized and cooled blunt enzyme water to 20% of the weight of figs, crush and beat them together with the fig raw materials, and add 100 ppm equivalent sulfur dioxide simultaneously.

[0072] (4) Enzymatic hydrolysis of pectin: The amount of pectinase added is 0.3g / L, the temperature is controlled at 45°C, and pectinase is hydrolyzed for about 2 hours.

[0073] (5) Component adjustment: add white sugar to the fig pulp after pectinase enzymo...

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Abstract

The invention discloses a production process of fig wine, comprising the following steps: 1, processing fig with blunt enzyme, then crushing and pulping, performing enzymolysis by using pectinase to obtain fig pulp; 2, adjusting the sugar degree and pH value of the fig pulp, inoculating active dry yeast for primary fermentation and after fermentation; and 3, filtering fermentation broth, taking filtrate, aging the filtrate, and carrying out postprocessing to finally obtain fig wine, wherein the active dry yeast is a mixture of Angel wine high-activity dry yeast BV and Angel wine high-activity dry yeast RV, the temperature of the primary fermentation is 16-20 DEG C, the temperature of after fermentation is 20-24 DEG C, the sugar degree of the fermentation broth is adjusted to 10-18% so as to carry out the after fermentation after the primary fermentation is finished. The production process of fig wine is re-designed to produce high-quality fig wine with low carbinol and fusel oil; in addition, water for blunt enzyme is collected and processed to be used as production water of subsequent process, thereby effectively saving water.

Description

technical field [0001] The invention relates to a production process of fig wine, in particular to a production process of low methanol and fusel oil fig wine. Background technique [0002] The cultivation of figs has a long history. It has been 10,000 years ago. Figs originated in the south of Arabia, and then spread to Syria, Turkey and other places. They were introduced to my country in the Tang Dynasty. It has been more than 1,300 years. Except for the northeast, Tibet, Qinghai is distributed in other provinces and regions of my country, mainly in Xinjiang, Shandong, Jiangsu, Guangxi and other places. [0003] The flesh of figs is soft, the flavor is sweet, and it has high nutritional value and medicinal value. The edible part of ripe figs is more than 90%, the sugar content is 15% to 22%, and it is rich in 18 kinds of amino acids, including 8 kinds of essential amino acids, of which anti-fatigue aspartic acid accounts for 30%; figs contain Vc content higher than that of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 陈启和董亚晨戴忆宁何国庆徐腾洋方若思
Owner ZHEJIANG UNIV
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