Preparation method of filtering-free ficus carica wine

Abstract

The invention discloses a preparation method of filtering-free ficus carica wine. The method comprises the following steps of (1) ficus carica pretreatment: cleanly washing ficus carica; then, performing peeling; smashing the ficus carica to obtain fruit pulp; adding a color protecting agent into the fruit pulp; (2) proportioning: regulating the mass percentage of the sugar content in the fruit pulp to be 20 to 30 percent; (3) primary fermentation: adding lignin-degrading bacteria into the fruit pulp proportioned in the step (2) for fermentation for 1 to 2d to obtain primary fermented materials, wherein the addition quantity of the lignin-degrading bacteria accounts for 0.1 to 0.5 percent of the mass of the fruit pulp; (4) main fermentation: adding saccharomyces cerevisiae into the primaryfermented materials; then, performing fermentation for 1 to 2 months to obtain the main fermented materials, wherein the addition quantity of the saccharomyces cerevisiae accounts for 0.1 to 0.5 percent of the mass of the primary fermented materials; (5) aging: after the addition of enzyme preparation into the main fermented materials, putting the materials into the alternating current flat electric field environment with the electric field treatment dosage being 1.5 to 4.5 kV / cm for 2 to 3 months to obtain the ficus carica wine. The preparation method of the ficus carica wine has good transparency without filtering.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing filter-free fig wine. Background technique [0002] Fig is a berry tree species with an edible rate of over 92%. The fruit is thin and seedless, with soft flesh and sweet flavor. It has high nutritional and medicinal value. The cultivation of fig has high economic, ecological and social benefits. First of all, figs have high nutritional value, and its fruits are rich in 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 twice 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. Secondly, figs have extremely high medicinal value. [0003] The gene...

AI Technical Summary

Problems solved by technology

[0004] The invention overcomes the technical problems that fig wine needs to be filtered after brewing and the brewing process is complicated, and provides a method for preparing filter-free fig wine

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