Health-care fig wine and preparation method thereof

A fig original wine and fig technology, which is applied in the field of winemaking technology, can solve the problems of single variety and function, and achieve the effects of enhanced storage stability, long aftertaste and low alcohol content

Inactive Publication Date: 2015-12-02
界首市顾集镇皖地龙家庭农场
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Fermenting figs into fig wine can increase the deep-processing varieties of figs. However, the varieties and functions of fig wines currently on the ma

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A kind of health-care fig wine, is made up of the raw material of following percentage by weight:

[0034] Component A: fig 67%, fig leaf 5%, avocado 10%, royal jelly 6%, white sugar 6%, galactooligosaccharide 10%, angel wine yeast 0.3%, mixed enzyme 0.2%, vitamin C 0.3% , citric acid 0.2%;

[0035] Component B: Dandelion 17%, Polygonum multiflorum 16%, Cordyceps sinensis 16%, Acanthopanax 16%, Astragalus 10%, Panax notoginseng 10%, Rhodiola rosea 10%, Fig leaf 5%.

[0036] The weight ratio of the mixed enzyme is protease: cellulase; pectinase=1:3:8.

[0037] A kind of preparation method of health-care fig wine, its concrete steps are:

[0038] (1) Choose fresh, ripe figs and avocados that are free from diseases and insect pests, wash, remove the stems, cut into pieces, beat to obtain pulp, and blanch in steam for 4 minutes;

[0039] (2) Add vitamin C and citric acid into the fruit pulp of 1), stir evenly, add mixed enzymes, the addition amount is 3% of the weight of...

Embodiment 2

[0048] A kind of health-care fig wine, is made up of the raw material of following percentage by weight:

[0049]Component A: fig 65%, avocado 11%, royal jelly 5%, white sugar 6%, galacto-oligosaccharide 12%, angel wine yeast 0.3%, mixed enzyme 0.2%, vitamin C 0.3%, citric acid 0.2% ;

[0050] Component B: Dandelion 16%, Polygonum multiflorum 16%, Cordyceps sinensis 16%, Acanthopanax 15%, Astragalus 11%, Panax notoginseng 10%, Rhodiola rosea 11%, Fig leaf 5%.

[0051] The weight ratio of the mixed enzyme is protease: cellulase; pectinase=1:3:8.

[0052] A kind of preparation method of health-care fig wine, its concrete steps are:

[0053] (1) Choose fresh, ripe figs and avocados that are free from diseases and insect pests, wash them, remove the stems, cut them into pieces, beat them to obtain pulp, and blanch them in steam for 5 minutes;

[0054] (2) Add vitamin C and citric acid to the pulp of 1), stir evenly, add mixed enzymes, the amount added is 4% of the weight of fig...

Embodiment 3

[0063] A kind of health-care fig wine, is made up of the raw material of following percentage by weight:

[0064] Component A: fig 66%, avocado 11%, royal jelly 6%, white sugar 5%, galacto-oligosaccharide 11%, angel wine yeast 0.2%, mixed enzyme 0.2%, vitamin C 0.3%, citric acid 0.3% ;

[0065] Component B: Dandelion 15%, Polygonum multiflorum 16%, Cordyceps sinensis 15%, Acanthopanax 16%, Astragalus 10%, Panax notoginseng 12%, Rhodiola rosea 11%, Fig leaf 5%.

[0066] The weight ratio of the mixed enzyme is protease: cellulase; pectinase=1:3:8.

[0067] A kind of preparation method of health-care fig wine, its concrete steps are:

[0068] (1) Choose fresh, ripe figs and avocados that are free from diseases and insect pests, wash them, remove the stems, cut them into pieces, beat them to obtain pulp, and blanch them in steam for 6 minutes;

[0069] (2) Add vitamin C and citric acid into the fruit pulp of 1), stir evenly, add mixed enzyme, the addition amount is 5% of the we...

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Abstract

The invention discloses health-care fig wine and a preparation method thereof. The fig wine comprises raw materials of components A and components B, wherein the components A comprise figs, avocados, royal jelly, white granulated sugar, galactooligosaccharide, angel wine yeast, mixed enzyme, vitamin C and citric acid; the components B comprise dandelion, polygonum multiflorum, cordyceps sinensis, medofenoxate, astragalus membranaceus, pseudo-ginseng, rhodiola rosea and fig leaves. The product has low alcoholic strength, palatable sweet and sour taste, stable property, long aftertaste and harmonious fragrance and is clear, transparent, mellow and refreshing; vitamin C and citric acid are used for color protection of the figs, and the fig wine tastes sour and sweet and has rich nutrition; galactooligosaccharide replaces the white granulated sugar, and the fig wine has low heat and can inhibit dental decay and obesity; the avocados and Chinese herbal medicines are added, so that the fig wine has rich nutrition, can enhance resistance, prevent cardiovascular and cerebrovascular diseases, relieve internal heat or fever, resist against cancer and prolong life and has beauty maintaining and skin care functions; through cold treatment and microfiltration, the stability of the fig wine is enhanced, and the shelf life is prolonged; the deep processing way of figs is increased, and economic income of a farmer is increased.

Description

technical field [0001] The invention relates to a brewing process, in particular to a health-care fig wine and a preparation method thereof. Background technique [0002] Figs not only have high edible value, but also as a traditional Chinese medicine, they have many functions such as strengthening the stomach and clearing the intestines, reducing swelling and detoxification, improving eyesight and promoting muscle growth. Figs contain anti-cancer substances such as benzaldehyde, bergamot lactone, and psoralen, as well as a large amount of selenium. Selenium can scavenge free radicals, protect cell membranes from oxidation, and regulate cardiovascular and cerebrovascular, blood sugar, and blood pressure. It also has the effect of protecting the liver and fighting cancer. [0003] Fermenting figs into fig wine can increase the deep-processing varieties of figs. However, the varieties and functions of fig wines currently on the market are relatively single. Increasing the var...

Claims

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Application Information

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IPC IPC(8): C12G3/04C12G3/02
Inventor 牛灵
Owner 界首市顾集镇皖地龙家庭农场
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