CN102373133A

CN102373133A - Formula and production technology of organic fig wine

Info

Publication number: CN102373133A
Application number: CN2010102552408A
Authority: CN
Inventors: 师智敏
Original assignee: HUBEI ZHIMIN AGRICULTURE Co Ltd
Current assignee: HUBEI ZHIMIN AGRICULTURE Co Ltd
Priority date: 2010-08-16
Filing date: 2010-08-16
Publication date: 2012-03-14

Abstract

The invention discloses a formula and a production technology of an organic fig wine. The formula mainly comprises organic fig and organic white granulated sugar. The production technology comprises beating, pre-fermenting, post-fermenting, freezing, filtering, and the like. The product provided by the invention is life preserving and health caring. The product contains various necessary amino acids and mineral elements required by human bodies. Also, the organic fig wine is advantaged in mellow taste, safe production method, and no chemically synthesized additive.

Description

A kind of organic fig wine prescription and production technique

Technical field

The present invention relates to a kind of organic fig wine prescription and production technique.

Background technology

At present, China's fruit wine production mainly concentrates on the wine, and the fruit wine kind of other kind is less.Simultaneously, adding in the production process multiplely has the chemical ingredients of certain negative impact to human body, when to the human consumer health drink being provided, also human consumer's health is caused infringement to a certain degree.Therefore, be raw material with the Fructus Fici, it is just necessary to adopt organic production technology to produce organic fruit wine of the safety with nourishing function.

Fig juice contains benzoic Chuo, bergamot lactones, esters and other elements make up bone cancer substances, these substances on cancer cells significantly inhibited, especially gastric wonders, known as the "patron saint of human health in the 21st century."Along with the raising day by day of China's rapid economy development and living standards of the people in recent years; People to the health care pay attention to day by day, particularly modern of own health down in busy day by day high rhythm life, the sports minimizing; Physical efficiency descends; All kinds of diseases increase gradually, and all kinds of cancer morbidities of China rise day by day especially in recent years, and Fructus Fici will come into one's own in the effect aspect health care and the treatment cancer day by day.But the quality guaranteed period of Fructus Fici fresh fruit is short, is not easy to storage and long-distance transport.Fructus Fici is processed into preservation and freshness and the long-distance transport problem that fig wine has not only solved Fructus Fici, and has enriched the fruit wine kind; Simultaneously, through fermentation, the nutritive ingredient in the Fructus Fici becomes and more is prone to absorbed by human body.

Summary of the invention

The objective of the invention is and will the chemical ingredients of adding in traditional fruit wine production be adjusted to the material that allows use in the Organic food production; And the adjustment through the technology that forms a complete production network, produce a kind of organic fig wine with very high nutritive value and pharmaceutical use.

1, the present invention's main raw material of filling a prescription is organic Fructus Fici and organic white sugar, and the proportion of its each item composition is organic Fructus Fici 1%-100%, organic white sugar 1%-90%, polygalacturonase 0.01 ‰-20 ‰, saccharifying enzyme 0.01 ‰--20 ‰, wine liquid 0.1 ‰--20 ‰ and finings and the zeyssatite of 0.1%--20%.

Production technique of the present invention may further comprise the steps:

1. organic Fructus Fici fresh fruit cleans, making beating.

2. press pulp weight and calculate, earlier organic Fructus Fici fresh fruit is cleaned, pulls an oar, the organic white sugar ratio that adds again is that 1-90%, polygalacturonase are that 0-20 ‰ and saccharifying enzyme are 0--20 ‰ and stir, and leaves standstill 1-24 hour.

3. pulp weight 0.01--20 ‰ activated wine active dry yeast carries out primary fermentation after adding the interpolation white sugar, and stirred twice at a distance from 12 hours every day first three day, and stir once back three day every day.Temperature is controlled at 15-35 ℃.

4. carry out coarse filtration separation solid-liquid after primary fermentation finishes and get wine liquid.

5. carry out coarse filtration after primary fermentation being finished and separate the wine liquid that solid-liquid obtains and carry out secondary fermentation, temperature is controlled at 15-20 ℃, and 1-8 days tank switchings once.

6. secondary fermentation finishes finings and the zeyssatite that the back adds wine liquid weight 0.1--20 ‰ and 0.1--20%, leaves standstill to clarify and filtered in 1-20 days.

7. carry out freezing and filtering behind the clarification filtration, freezing temp-15 ℃-0 ℃ keeps carrying out after 1-20 days the essence filter.

8. can.

Embodiment

Embodiment:

At first choose major ingredient by following prescription.

600 kilograms of the ripe organic Fructus Ficis of hundred per cent, 60 kilograms of organic white sugars.

Produce by following step:

1, reject decayed fruit and clean Fructus Fici, it is subsequent use to drain away the water.

2, use hollander that Fructus Fici is pulled an oar.

3, in pulp, add 100 gram polygalacturonases, 200 gram saccharifying enzyme, stir, kept 2 hours.

4, in pulp, add the wine active dry yeast after the 100 gram activation and stirring.

The wine active dry yeast activation method is following:

Use yeast: white sugar: (20-40 ℃ of warm water)=(weight ratio) configured water in 1: 1: 25, left standstill 20 minutes-30 minutes to a large amount of foaming.

5, change pulp over to prefermentor and carry out primary fermentation.Stirred twice at a distance from 12 hours every day first three day during the fermentation, stir once back three day every day.Temperature is controlled at 35 ℃.

6, after 10 days, use 1200rpm whizzer separating and filtering to get muddy wine liquid.

7, use diatomite filter to cross and filter limpid wine liquid.

8, transhipment wine liquid is in wine cellar secondary fermentation container, and sealing seals the preceding 1 kilogram of edible ethanol that adds on the top layer.The secondary fermentation temperature is controlled at 20 ℃.

9, add 500 gram finingss, left standstill 20 days.

10, it is freezing to change refrigerated cylinder over to after using diatomite filter to filter, and freezing temp-10 ℃ keeps smart filter the after 20 days.

11, can.

Claims

1. organic fig wine; Major ingredient is Fructus Fici and white sugar; The main prescription that it is characterized in that it is organic Fructus Fici and organic white sugar, and the proportion of its each item composition is organic Fructus Fici 1%-100%, organic white sugar 1%-90%, polygalacturonase 0.01 ‰-20 ‰, saccharifying enzyme 0.01 ‰--20 ‰, wine liquid 0.1 ‰--20 ‰ and finings and the zeyssatite of 0.1%--20%.

2. organic fig wine according to claim 1 is characterized in that its processed finished products is an organic products.

3. according to the production technique of claim 1,2 described organic fig wines, it is characterized in that it may further comprise the steps:

1. clean, pull an oar;

2. stir;

3. primary fermentation;

4. spinning solid-liquid and coarse filtration;

5. secondary fermentation;

6. clarification;

7. filter;

8. freezing and filtering;

9. can.

4. according to the production technique of organic fig wine of claim 3; It is characterized in that calculating by pulp weight; Earlier organic Fructus Fici fresh fruit is cleaned, pulls an oar; The organic white sugar ratio that adds again is that 1-90%, polygalacturonase are that 0-20 ‰ and saccharifying enzyme are 0--20 ‰ and stir, and leaves standstill 1-24 hour.

5. according to the production technique of organic fig wine of claim 3, it is characterized in that carrying out primary fermentation by pulp weight 0--20 ‰ activated wine active dry yeast after adding white sugar, temperature is controlled at 15-35 ℃.

6. according to the production technique of organic fig wine of claim 3, it is characterized in that carrying out after primary fermentation finishes coarse filtration and separate solid-liquid and get wine liquid.

7. according to the production technique of organic fig wine of claim 3, to carry out coarse filtration after it is characterized in that primary fermentation finished and separate the wine liquid that solid-liquid obtains and carry out secondary fermentation, temperature is controlled at 15-20 ℃, and 1-8 days tank switchings are once.

8. according to the production technique of organic fig wine of claim 3, it is characterized in that secondary fermentation finishes finings and zeyssatite that the back adds wine liquid weight 0.1--20 ‰ and 0.1--20%, leave standstill clarification in 1-20 days and filter.

9. according to the production technique of organic fig wine of claim 3, it is characterized in that carrying out freezing and filtering behind the clarification filtration, freezing temp-15 ℃-0 ℃ keeps carrying out after 1-20 days the essence filter.