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Processing method of fig fruit wine

A processing method and fig technology, applied in the field of fruit wine processing, can solve the problems of unstable color, poor enzymatic hydrolysis effect, long aging time of fruit wine, etc., so as to ensure the pure taste, overcome the poor filtering effect and improve the juice yield. Effect

Inactive Publication Date: 2019-03-29
程颖杰
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AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is that existing fig fruit wine has defects such as low fig juice yield, poor enzymatic hydrolysis effect, long aging time of fruit wine, unstable color and other defects in the production method of existing fig fruit wine. The processing method of fig fruit wine with mellow taste, short aging time, pure yeast and good enzymolysis effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] Example 1:

[0018] 1. Raw material pretreatment: select 70kg of fresh, disease-free figs and wash them as spare raw materials;

[0019] 2. Mixing and beating: mix the cleaned figs with 30kg of bran, the fineness of the bran is 150 mesh, the mixing and soaking time is 30 hours, the temperature is 38°C, and beating is performed;

[0020] 3. Composite enzyme treatment: take 3.5kg of pectinase, 0.75kg of cellulase and 0.75kg of hemicellulase, mix them, place them in the pulp treated by beating at a ratio of 5% by weight, control the temperature at 45°C, and for 7 hours;

[0021] 4. Juicing and filtering: juice the slurry treated with compound enzymes and filter to obtain fig pulp;

[0022] 5. Enzymatic clarification: add 1.5kg of pectinase to the weight of fig pulp, control the temperature at 38°C, and take 5 hours to obtain fig liquid;

[0023] 6. Yeast strains: isolate fruit wine yeast from the surface of figs, cultivation soil, etc., screen suitable wine mother strai...

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Abstract

The invention discloses a processing method of fig fruit wine; the processing method comprises the steps of screening fresh and disease-free fig, then cleaning, mixing with bran, beating, treating with a complex enzyme, juicing, filtering, carrying out enzymatic clarification, carrying out ultrafiltration, carrying out yeast fermentation, carrying out clarification treatment, packaging, sterilizing and obtaining the finished product. The brewed fig fruit wine has the advantages of rich fruit aroma, stable color, mellow taste and good quality, and improves the utilization rate of raw materials.

Description

technical field [0001] The invention relates to a processing method of fruit wine, in particular to a processing method of fig fruit wine. Background technique [0002] Four Seasons Fruits can extend the production of hundreds or even thousands of types of fruit wine, preserved fruit, and juice products. Not only does it have a bright prospect in the Chinese sales market, but it will also be popular in foreign markets, because we are a resource-rich country, and other countries cannot match it. The five major wine markets sell about 500 billion yuan a year in the country. If the rise of the fruit wine industry can occupy 20-60%, it will be a market share of tens of billions or hundreds of billions. The prospect is unimaginable. Contents of the invention [0003] The technical problem to be solved by the present invention is that existing fig fruit wine has defects such as low fig juice yield, poor enzymatic hydrolysis effect, long aging time of fruit wine, unstable color a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12R1/865
CPCC12G3/02
Inventor 程颖杰
Owner 程颖杰
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