Fig wine and preparation method thereof

A fig and pectinase technology, which is applied in the preparation of alcoholic beverages, biochemical equipment and methods, microorganism-based methods, etc., can solve the problems of lack of market conditions, too many fig pectin substances, and influence on juice extraction, etc. To achieve the effect of promoting appetite, delaying aging, and solving the instability of wine body

Inactive Publication Date: 2018-09-28
河南圆梦生物工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although there are papers on fig wine brewing in professional magazines, no products have been released becau

Method used

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  • Fig wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0084] A kind of production technological process of green fig wine:

[0085] Fig raw wine → blending → filtration → filling, sealing → sterilization → packaging → finished product, the details are as follows.

[0086] 1. Manufacture of original fig wine

[0087] Fig wine production process:

[0088] Fresh figs→selection→cleaning→stalk removal→crushing→enzymolysis→adjusting ingredients→inoculating yeast→fermenting→separating pomace→filtering→fig wine→clarification→filtering→aging.

[0089] Pretreatment: Choose fresh figs with high maturity and no rot as raw materials. After selecting and removing impurities, wash them with clean tap water, remove the stems and use a crusher to break the figs into 3-5mm pieces.

[0090] Enzyme hydrolysis: fig fruit contains a lot of pectin substances, and the pectin substances are not conducive to the separation of slag juice during the winemaking process and affect the clarification of fruit wine. After crushing, add 20wt% pure water, 5wt% ...

Embodiment 2

[0104] A kind of production technological process of green fig wine:

[0105] Fig raw wine→blending→filtering→filling, sealing→sterilization→packaging→finished product.

[0106] 1. Manufacture of original fig wine

[0107] Fig original wine production process is the same as embodiment 1;

[0108] Pretreatment: Choose fresh figs with high maturity and no rot as raw materials. After selecting and removing impurities, wash them with clean tap water, remove the stems and use a crusher to break the figs into 3-5mm pieces.

[0109] Enzymolysis: after crushing, add 25wt% pure water, 6wt% 60%vol deodorized edible alcohol and 0.4wt% edible citric acid to the fig puree. After adding alcohol and edible citric acid, add 0.25g food-grade pectinase (100,000 units / gram) per kilogram of pulp to it, and enzymolyze it for 2.5 hours at normal temperature.

[0110] Adjustment composition: with embodiment 1.

[0111] Fermentation: active dry yeast (fruit wine yeast) is used for the starter, an...

Embodiment 3

[0123] A production process of green fig wine:

[0124] Fig wine → preparation → filtration → filling, sealing → sterilization → packaging → finished product

[0125] 1. Manufacture of fig wine

[0126] The production process flow of fig original wine is the same as in Example 1;

[0127] Pretreatment: Choose fresh figs with high maturity and no rot as raw materials. After selecting and cleaning with clean tap water, remove the stems and use a crusher to break the figs into pieces of 3-5mm.

[0128] Enzymatic hydrolysis: after crushing, 27wt% pure water, 5wt% 60%vol deodorized edible alcohol and 0.2wt% edible citric acid are added to the fig puree. After adding alcohol and edible citric acid, add 0.25g of food-grade pectinase (100,000 units / g) per kilogram of pulp, and enzymolysis at room temperature for 2 hours.

[0129] Adjusted components: the same as in Example 1.

[0130] Fermentation: Active dry yeast (fruit wine yeast) is used as the starter, and the dosage is 0.25g...

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Abstract

The invention relates to fig wine and a preparation method thereof. The preparation method comprises the following steps: adding 0.2-0.4wt% of edible citric acid, water and food-grade pectinase into afig stoste, and performing an enzymolysis reaction, wherein the food-grade pectinase is added according to an amount of 0.1-0.3 million units of the food-grade pectinase per kilogram of the fig stoste; adding sugar into the enzymolyzed fig stoste to adjust the sugar content, and inoculating with a fermenting agent for fermentation. By the preparation method, pectin in fig can be effectively decomposed to increase the juice yield and increase the yield of the fruit wine, so that the preparation method has a market application value; the obtained fig wine is clear, translucent and light yellow,has a fresh fig fragrance and a fermented wine fragrance, a rich and mellow wine taste, harmonious sweetness and sourness and sufficient aftertaste, and has typical characteristics of the fig wine; in addition, the fig wine also has the health-care efficacies of relieving sore throat, removing swelling, promoting appetite, relaxing bowels and the like.

Description

technical field [0001] The invention relates to the technical field of fruit wine, in particular to a fig wine and a preparation method thereof. Background technique [0002] Fig fresh fruit is rich in fructose and glucose, provitamin A, vitamin C, protein and amino acids, and ripe fruit is rich in starch glucoamylase, lipase, protease, acetic acid; citric acid can help digestion, promote blood oxidation, enhance Cellular metabolism. At the same time, figs have important medicinal value, which can invigorate the stomach and clear the intestines, reduce swelling and detoxify; treat enteritis, dysentery, constipation, hemorrhoids, sore throat, carbuncle and scabies, benefit the throat, appetizer and deworming; it can be used for loss of appetite, Abdominal pain, hemorrhoids, constipation, indigestion, hemorrhoids, rectal prolapse, diarrhea, insufficient milk, sore throat, dysentery, cough and phlegm. In addition to eating fresh, figs can also be processed into dried fruit, p...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/06C12H1/044C12H1/052C12R1/865
CPCC12G3/02C12G3/06C12H1/0408C12H1/0416
Inventor 原德树张军义刘水合周旋
Owner 河南圆梦生物工程有限公司
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