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Method for brewing ecological health fruit wine by adopting receptaculum fici

A technology for figs and fruit wine, which is applied in the field of fruit wine brewing to achieve the effects of bright wine color, easy implementation and refreshing taste

Inactive Publication Date: 2018-01-09
浏阳市车背种养专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the advancement of technology, various fruits are now used to make fruit wine, but there is no such thing as using figs to produce fruit wine.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A method for brewing ecological health-preserving fruit wine from figs, comprising the steps of:

[0020] (1) Raw material processing: fresh figs are selected and washed, and then beaten, and 35% of the raw material quality water can be added;

[0021] (2) Juice adjustment: Add sucrose to make the sugar content reach 20%;

[0022] (3) Fermentation: The starter uses active dry yeast, uses 7% white granulated sugar solution as the activation liquid, activates at 48°C for 35 minutes, and the amount used is active dry yeast: activation liquid = 1:25, and then presses the volume of the fermentation liquid 18% inoculum amount of activated yeast liquid enters the fermentation stage, the fermentation temperature is controlled at 24°C, and the fermentation time is 8 days;

[0023] (4) Centrifugal separation: Use a centrifuge to remove slag to obtain turbid fig wine;

[0024] (5) Clarification: Mix with 5% silica gel and press filter to obtain clear and transparent fruit wine; ...

Embodiment 2

[0029] A method for brewing ecological health-preserving fruit wine from figs, comprising the steps of:

[0030] (1) Raw material processing: fresh figs are selected and washed, and then beaten, and 30% of the raw material mass can be added with water;

[0031] (2) Juice adjustment: Add sucrose to make the sugar content reach 18;

[0032] (3) Fermentation: The starter uses active dry yeast, uses 5% white granulated sugar solution as the activation solution, activates at 45°C for 30 minutes, and the amount used is active dry yeast: activation solution = 1:25, and then presses the volume of the fermentation solution 10% inoculum amount of activated yeast liquid enters the fermentation stage, the fermentation temperature is controlled at 22°C, and the fermentation time is 6 days;

[0033] (4) Centrifugal separation: Use a centrifuge to remove slag to obtain turbid fig wine;

[0034] (5) Clarification: Mix with 5% silica gel and press filter to obtain clear and transparent fruit...

Embodiment 3

[0039] A method for brewing ecological health-preserving fruit wine from figs, comprising the steps of:

[0040] (1) Raw material processing: Fresh figs are selected and washed, and then beaten, and 32% of the raw material quality water can be added;

[0041] (2) Juice adjustment: Add sucrose to make the sugar content reach 19%;

[0042] (3) Fermentation: The starter uses active dry yeast, uses 6% white granulated sugar solution as the activation liquid, activates at 47°C for 33 minutes, and the amount used is active dry yeast: activation liquid = 1:25, and then presses the volume of the fermentation liquid The inoculum amount of 14% activated yeast liquid enters the fermentation stage, the fermentation temperature is controlled at 23°C, and the fermentation time is 7 days;

[0043] (4) Centrifugal separation: Use a centrifuge to remove slag to obtain turbid fig wine;

[0044] (5) Clarification: Mix with 5% silica gel and press filter to obtain clear and transparent fruit wi...

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PUM

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Abstract

The invention discloses a method for brewing ecological health-preserving fruit wine from figs. The solution is an activation solution, activated at 45-48°C for 30-35 minutes, the amount used is active dry yeast: activation solution = 1:25, and then the inoculated amount of 10%-18% according to the volume of the fermentation liquid enters the fermentation stage , control the fermentation temperature at 22-24°C, and the fermentation time is 6-8 days; (4) centrifugal separation; (5) clarification; (6) ingredients; (7) bottling; (8) cooling. Beneficial effects of the present invention: the present invention provides a fig wine product with rich nutrition, bright wine color and refreshing taste, which is simple to operate, easy to implement and has good economic benefits.

Description

technical field [0001] The invention belongs to a method for brewing fruit wine, in particular to a method for brewing ecological health-preserving fruit wine from figs. Background technique [0002] Fig is a flowering plant belonging to the genus Moraceae, which mainly grows in some tropical and temperate regions. It is a subtropical deciduous small tree. There are currently 800 known varieties of figs, most of which are evergreen varieties, and only those that grow in temperate regions are deciduous varieties. The fruit is bulbous with a small hole in the tail, and the pollen is spread by wasps. In addition to fresh food and medicinal use, figs can also be processed into dried, preserved fruit, jam, fruit juice, fruit tea, fruit wine, beverages, canned food, etc. Dried figs are free of any chemical additives and have a rich, sweet taste. Fig juices and beverages have a unique fragrance and are suitable for both young and old. [0003] Although the history of fig cultiv...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 蔺武
Owner 浏阳市车背种养专业合作社
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