Ficus carica-grape wine and preparation method thereof

A fig and wine technology, applied in the field of fruit wine brewing, can solve the problems of unsatisfactory alcohol content of fruit wine, waste of raw materials, difficulty in alcohol content, etc., and achieve the effects of wide range of applicable people, shortening fermentation cycle, and improving health care functions

Inactive Publication Date: 2016-11-09
广西上林县蜜心有机农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, although the fruit wine in the existing market has low alcohol content, it is generally made by blending white wine and fruit juice, which has high alcohol content and high fusel alcohol content.
Using the existing wine brewing process, it is difficult to control the alcohol content. The amount of sugar added will also affect the quality and time of wine production. Too much added sugar will increase the fermentation time and cause waste of raw materials. It is less likely that the alcohol content of fruit wine cannot meet the requirements of the national standard, and the content of methanol exceeds the standard.

Method used

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  • Ficus carica-grape wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A fig wine, comprising the following raw materials in parts by weight: 40 parts of figs, 30 parts of grapes, 2 parts of white fungus, 2 parts of Sydney, 10 parts of sunflower seeds, 10 parts of pumpkin seeds, 3 parts of Burnet, 3 parts of Mutouhong, 3 parts of mustard, 3 parts of flat rattan leaves, 3 parts of mulberry, and 10 parts of white granulated sugar, wherein the sugar content of the fig is ≥ 15%, and the water content of the white fungus is 30%.

[0025] A preparation method of fig wine, comprising the following steps:

[0026] S1: Wash and destem the figs and grapes in the above parts by weight with pure water, and perform blunt enzyme treatment: place the figs and grapes in hot water at 90°C for 10 minutes, stir and mix them after crushing to obtain the first mixture, and then Add sulfite aqueous solution and pectinase with a mass fraction of 10%, keep the temperature at 45°C for 1.5 hours, based on the weight of the first mixture, the amount of sulfite added...

Embodiment 2

[0033] A fig wine, comprising the following raw materials in parts by weight: 60 parts of figs, 40 parts of grapes, 3 parts of white fungus, 3 parts of Sydney, 15 parts of sunflower seeds, 15 parts of pumpkin seeds, 5 parts of Burnet, 5 parts of Mutouhong, 5 parts of mustard, 5 parts of flat rattan leaves, 5 parts of mulberry and 20 parts of white granulated sugar, wherein the sugar content of fig is ≥ 15%, and the water content of white fungus is 30%.

[0034] A preparation method of fig wine, comprising the following steps:

[0035] S1: Wash and destem the figs and grapes in the above parts by weight with pure water, and perform blunt enzyme treatment: place the figs and grapes in hot water at 95°C for 15 minutes, stir and mix them after crushing to obtain the first mixture, and then Add a sulfite aqueous solution and pectinase with a mass fraction of 10%, keep the temperature at 50° C. for 2 hours, and based on the weight of the first mixture, the amount of sulfite added is...

Embodiment 3

[0042] A fig wine comprising the following raw materials in parts by weight: 50 parts of figs, 35 parts of grapes, 3 parts of tremella, 3 parts of pears, 12 parts of sunflower seeds, 12 parts of pumpkin seeds, 4 parts of Burnet, 4 parts of Mutouhong, 4 parts of mustard, 4 parts of flat rattan leaves, 4 parts of mulberry, and 15 parts of white sugar, wherein the sugar content of figs is ≥ 15%, and the water content of white fungus is 30%.

[0043] A preparation method of fig wine, comprising the following steps:

[0044] S1: Wash and destem the figs and grapes in the above parts by weight with pure water, and perform blunt enzyme treatment: place the figs and grapes in hot water at 92°C for 12 minutes, stir and mix them after crushing to obtain the first mixture, and then Add 10% sulfite aqueous solution and pectinase, keep the temperature at 48°C for 1.5 hours, based on the weight of the first mixture, the amount of sulfite added is 500mg / kg, the amount of pectinase added Be ...

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Abstract

The invention discloses ficus carica-grape wine. The ficus carica-grape wine is prepared from the following raw materials in parts by weight: 40-60 parts of ficus carica, 30-40 parts of grapes, 2-3 parts of tremella fuciformis, 2-3 parts of snow pear, 10-15 parts of sunflower seeds, 10-15 parts of pumpkin seeds, 3-5 parts of radix sanguisorbae, 3-5 parts of herba sarcopyramidis nepalensis, 3-5 parts of herba schizonepetae, 3-5 parts of flat-stemmed tetrastigma leaf, 3-5 parts of ficus pumila and 10-20 parts of white granulated sugar. The invention further discloses a preparation method of the ficus carica-grape wine. By adopting the ficus carica-grape wine and the preparation method thereof, the seasonal restriction on the ficus carica is removed. The ficus carica-grape wine has the advantages of complete fermentation, low methanol content, mellow and thick mouthfeel and high nutrient value, and has the effects of tonifying spleen, lubricating lung, tonifying Qi, nourishing Yin and softening blood vessels.

Description

technical field [0001] The invention relates to the technical field of fruit wine brewing. More specifically, the present invention relates to a kind of fig wine and its preparation method. Background technique [0002] Figs are nutritious fruits containing sugar, protein, amino acids, vitamins and mineral elements. According to Shandong Forestry Research Institute, the soluble solid content of mature figs is as high as 24%, and the sugar content of most varieties is between 15% and 22%, which is more than double that of many first- and second-generation fruit varieties. The fruit contains 18 kinds of amino acids, 8 of which are essential amino acids for human body. The medicinal value of figs is also very high. It has the functions of invigorating the stomach and clearing the intestines, reducing swelling and detoxification. Due to its short preservation period, figs will soften, brown, lose flavor and rot within 1-2 days under normal temperature conditions, which greatl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G1/022A61K36/87A61P11/00A61P1/14A61P7/00
CPCC12G3/02A61K36/07A61K36/185A61K36/28A61K36/42A61K36/538A61K36/60A61K36/73A61K36/739A61K36/87C12G1/0203A61K2300/00
Inventor 吴春建苏汝献
Owner 广西上林县蜜心有机农业科技有限公司
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