Ice fig wine and brewing method thereof

A technology for figs and fresh fruits, applied in the field of fermented food processing, can solve problems such as unreported processing technology, and achieve the effects of increasing economical value, ensuring fermentation speed, and improving appearance

Active Publication Date: 2018-12-14
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although domestic and foreign studies on the preparation of fruit wine (Lu Yao, et al., 2018; Zuo Yong, et al., 2013, 2014; Zhao Congzhi, et al., 2014; Zhuang Zhifa, et al., 2007) and fruit juice (Zhang Rui, et al., 2004) using figs as raw materials The reports are increasing day by day, but the research on ice fig wine product and its processing technology has not been reported yet

Method used

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  • Ice fig wine and brewing method thereof
  • Ice fig wine and brewing method thereof
  • Ice fig wine and brewing method thereof

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Effect test

Embodiment 1

[0044] The invention relates to iced fig wine, which is prepared by using frozen fig squeezed juice and whole hawthorn fruit as fermentation substrates. The quality characteristics of pressed fig juice and whole hawthorn fruit are shown in Table 2. According to table 2 data and formula (1), calculate the volume (A 1 ) and hawthorn whole fruit quality (B 2 ) ratio must be ≥17.64.

[0045] Table 2 The quality of fermentation raw materials

[0046]

[0047] Squeeze juice from figs A 1 =400L, hawthorn whole fruit B 2 =16kg prepares ice fig wine as fermentation substrate. The main steps are as follows:

[0048] 1) Quickly freeze fresh figs at -18°C until the fresh fruits are completely frozen.

[0049] 2) Frozen figs were quickly crushed and squeezed. During the crushing and squeezing process, the temperature of the berries was kept at -7° C. to obtain 400 L of squeezed fig juice, and the sugar content of the squeezed fig juice was controlled to 28.5° Brix.

[0050] 3) Use...

Embodiment 2

[0061] An iced fig wine is prepared by using frozen fig squeezed juice and hawthorn whole fruit as fermentation substrates. The quality characteristics of the squeezed fig juice and the whole hawthorn fruit are shown in Table 4.

[0062] Table 4 Fermentation raw material quality

[0063]

[0064] According to table 2 data and calculation formula (1), the volume (A 1 ) and the quality of hawthorn whole fruit (B 2 ) ratio must be ≥2.85. Identify Fig Pressed Juice A 1 =600L, hawthorn whole fruit B 2 =20kg prepares ice fig wine as fermentation substrate. The main steps are as follows:

[0065] 1) Quickly freeze fresh figs at -18°C until the fresh fruits are completely frozen.

[0066] 2) Frozen figs were quickly crushed and squeezed. During the crushing and squeezing process, the temperature of the berries was kept at -10° C. to obtain 600 L of squeezed fig juice, and the sugar content of the squeezed fig juice was controlled to 32.0° Brix.

[0067] 3) Use a closed pipe...

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Abstract

The invention relates to an ice fig wine and a brewing method thereof. The ice fig wine is prepared by taking fresh fig as a raw material and adding crushed and unbreakable whole hawthorn fruits to afig squeezed juice to be used as a fermentation auxiliary material. For the first time, the fig is used as the raw material for brewing ice wine; the fermentation process is completed by glycolysis ofnatural sugar, so the mellow property of the product is improved; the methanol content in the fermented wine can be effectively controlled without addition of pectinase, so the product quality can beimproved; the activity of fig protease can be passivated by a high temperature and short time method, so the microbial pollution is reduced; a closed pipeline heater can effectively reduce the fruitaroma loss and juice browning, and the non-biological stability of the fruit wine can be significantly improved; low temperature fermentation is beneficial to yeast aroma production, the leaching rateof nutrients and antioxidant ingredients in the hawthorn fruits is improved, and the quality of the ice wine is improved.

Description

technical field [0001] The invention relates to an iced fig wine and a brewing method thereof, aiming at enriching the types of fig fermented wine and broadening the way for deep processing of figs, belonging to the technical field of fermented food processing. Background technique [0002] Fig, also known as Wenxianguo, Mingmuguo, Yingriguo, etc.; its small flowers are hidden in the sac-shaped receptacle, which is a cryptocephalic inflorescence, so it is called "fig". Figs were first introduced into my country in the Tang Dynasty, and gradually became popular in the Yuan and Ming Dynasties. At present, my country's fig planting areas are mainly distributed in Xinjiang, Shandong, Jiangsu and other places, but the total area is less than one-thousandth of the apple planting area, and it is one of the fruit species with the smallest planting area in China. [0003] The edible part of mature figs is more than 90%. In addition to sugar, protein, crude fiber, fat and other nutri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 郭萌萌徐康杜金华路遥
Owner SHANDONG AGRICULTURAL UNIVERSITY
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