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Brewing method of fig-kudzu root wine

A technology of fig and kudzu root wine, which is applied in the preparation of alcoholic beverages, etc., can solve the problems of single taste of wine and the intolerance of storage of fresh figs, and achieve the effects of promoting metabolism, improving human immunity, and pure taste

Inactive Publication Date: 2014-04-16
陶峰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem that fresh figs are not resistant to storage and the taste of the wine brewed with kudzu root is single, and to provide a fig kudzu root wine with unique taste and its brewing method

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0020] A kind of brewing method of fig kudzu root wine, concrete operation steps are as follows:

[0021] (1) Selection of raw materials: choose fresh figs and dried kudzu root as raw materials;

[0022] (2) Preparation of kudzu root hydrolyzate: weigh the dried kudzu root, crush it with a pulverizer and pass through an 80-mesh sieve, then add water 6 times the weight of kudzu root powder to the kudzu root powder, heat to 80°C, gelatinize for 60 minutes, and then cool to 70°C, add liquefaction enzyme to react for 20 minutes, the volume of liquefaction enzyme added is 0.3% of the volume of water added, then add glucoamylase to react for 20-40 min, the volume of glucoamylase added is 0.3% of the volume of water added, and kudzu root is obtained Hydrolyzate;

[0023] (3) Preparation of fig hydrolyzate: use fresh figs, put them into a beater after cleaning, beat at a speed of 4000-6000rpm, and then add pectinase to hydrolyze for 20-100min under the condition of 40-80°C. The addi...

Embodiment 2

[0033] A kind of brewing method of fig kudzu root wine, concrete operation steps are as follows:

[0034] (1) Selection of raw materials: choose fresh figs and dried kudzu root as raw materials;

[0035] (2) Preparation of kudzu root hydrolyzate: weigh the dried kudzu root, crush it with a pulverizer, pass through a 100-mesh sieve, then add water 8 times the weight of kudzu root powder to the kudzu root powder, heat to 100°C, gelatinize for 30 minutes, and then cool Add liquefaction enzyme to react for 10-30min at 65°C, the volume of liquefaction enzyme is 0.1-0.5% of the volume of water added, and then add glucoamylase for 30min, the volume of glucoamylase is 0.1-0.5% of the volume of water added %, to obtain the kudzu root hydrolyzate;

[0036] (3) Preparation of fig hydrolyzate: use fresh figs, put them into a beater after cleaning, beat at a speed of 4000-6000rpm, and then add pectinase to hydrolyze for 20-100min under the condition of 40-80°C. The addition of glue enzym...

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PUM

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Abstract

The invention discloses a brewing method of fig-kudzu root wine, belonging to the field of brewage of health-care wine. The method is characterized by comprising the following steps: selecting raw materials, preparing a kudzu root hydrolysate, preparing a fig hydrolysate, mixing, fermenting, carrying out plate-and-frame pressure filtration, clarifying, filtering, adding a flavoring agent, blending, and centrifugating to obtain the finished product. The method solves the problem of short storage period in the fresh fig and single flavor of wine prepared from kudzu root by a common process, and provides a fig-kudzu root wine with unique flavor and a brewing method thereof. The product has pure flavor and abundant nutrition, and comprehensively maintains the health-care effects of promoting blood circulation, resisting bacteria, promoting metabolism and enhancing immunity of the human body.

Description

technical field [0001] The invention relates to the field of brewing health wine, in particular to a brewing method of fig kudzu root wine. 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. Although the history of fig cultivation is long, the systematic research ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/06
Inventor 陶峰张秀秀
Owner 陶峰
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