Brewing method for fig health wine containing multi-amino acids

Abstract

The invention provides a brewing method for fig health wine containing multi-amino acids. The technical scheme is that the fig health wine comprises, by weight, 80-90 parts of fig, 2-3 parts of lotus seed, 1-2 parts of burdock seed, 0.5-1 part of rose, 0.2-0.6 part of safflower carthamus and 0.1-0.2 part of clove. The brewing method includes: beating the fig by a beater, obtainingfig sarcocarp pulp, smashing lotus seed, burdock seed, rose, safflower carthamus and clove together to be added in the fig sarcocarp pulp, adjusting sugar degree to 18-22% by using crystal sugar, adding 0.06-0.1g / L of fruit wine yeast, 0.06-0.1g / L of papain and 0.04-0.08g / L of bromelain, fermenting for 5-7 days at the temperature of 22-24 DEG C, filtering, fermenting for 15-20 days, filtering, adding 0.06-0.10g / L of natural food-grade propolis and 0.08-0.16g / L of peach gum, clarifying for 6 days, filtering, placing wine base in an oak barrel, ageing for 60-90 days, filtering by using a filtering machine with 0.10 mu m accuracy, filling and capping to obtain the fig health wine. According to the brewing method, amino acid content in the fruit wine is increased, a key problem of sediment of the fruit wine is solved, production is easy to operate, products are abundant in nutrition, and often drinking is beneficial to human body health.

Description

technical field [0001] The invention relates to a brewing method of fig health wine containing various amino acids, belonging to the field of fruit wine processing. Background technique [0002] Fresh figs contain 10.0%-20.0% sugar, 2.0-3.2% protein, vitamins, pectin, trace elements and other nutrients, especially rich in vitamin A and vitamin C, and also contain anti-cancer selenium. At present, when fig wine is fermented, only water-soluble sugar is taken, and water-insoluble protein is discarded as waste, resulting in waste of resources and environmental pollution. After adjusting the acid content, protease is added to convert the protein in figs into soluble amino acids, increasing the nutritional content; adding propolis and peach gum for clarification treatment technology prevents fig wine from precipitation during storage, and solves the problem of fig wine precipitation The key technical problems, the technology is easy to operate, and the quality meets the national...

AI Technical Summary

Problems solved by technology

At present, when fig wine is fermented, only the water-soluble sugar is taken, and the water-insoluble protein is discarded as waste, resulting in waste of resources and environmental pollution.

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