CN1110544C

CN1110544C - Fermented fig wine and its preparing process

Info

Publication number: CN1110544C
Application number: CN 00133252
Authority: CN
Inventors: 金文宗
Original assignee: Individual
Current assignee: Individual
Priority date: 2000-11-21
Filing date: 2000-11-21
Publication date: 2003-06-04
Anticipated expiration: 2020-11-21
Also published as: CN1297031A

Abstract

The present invention relates to a fermented fig wine and a preparation method thereof. Fig fruits are fermented by strains, fermented primary wine are obtained, and then, the fermented primary wine is blended with water and an additive into the fermented fig wine. The fermented fig wine comprises the following components of a weight percentage: 3 to 88% of fig component, 10 to 95% of water, 1 to 10% of sugar, 0.01 to 0.1% of pigment, 0.001 to 0.05% of essence, 0.01 to 0.5% of antiseptic and 0.05 to 0.5% of sour agent, wherein the sugar, the pigment, the essence, the antiseptic and a sour agent are used as an additive, and the fermented fig wine is from 0.5%Vol to 62%Vol. The fermented fig wine contains the nutrient components of figs and nutrient components generated after fermentation and has the advantages of suitable alcoholicity, medicinal functions of figs and simple preparation method; the fermented fig wine adds a new variety to the processed products of figs and achieves the goal of the storage and transportation of figs.

Description

Fermented fig wine and manufacture method thereof

The present invention relates to a kind of fermented fig wine and manufacture method thereof.

Fructus Fici is a kind of moraceae plants, and its fruit is called Fructus Fici, claims to reflect a day fruit, close fruit, Fruit of Diverseleaf Fig, root or fruit of Laceratedleaf Fig., Wen Xianguo, the celestial fruit of product, A Yang, end treasure, born son, excellent alms bowl covered with clouds etc. again.The material that contains multiple needed by human body in the fruit is as mineral substance such as amino acid, various carbohydrate, lytic enzyme, VITAMIN, phosphorus, calcium.Medically, be used as medicine with the dry fruit of Fructus Fici, have lung moistening and asthma relieving, coordinating intestines and stomach, function such as clearing heat and detoxicating, also can make application compress.Past people is often obtained beneficiating ingredient in the fig fruit by edible Fructus Fici fresh fruit, dried fruit or preserved fruit etc.But in China, the planting site of Fructus Fici mainly concentrates on southern Xinjiang, though in south, the Changjiang river and Shandong coastal waters a small amount of plantation is arranged also, planting area is still extensive inadequately, and the preservation period of Fructus Fici fresh fruit is short in addition, and the long-distance transport loss is big.Therefore, can't make more people from fig fruit, obtain its beneficiating ingredient, limit plantation, the development and utilization of Fructus Fici.Present existing Fructus Fici converted products is pulled figs, preserved fig, fig can.But it is dull that kind still shows, and edible inconvenient, also is difficult for absorbing, and especially can not satisfy the human needs of current social different ages, different sexes, different hobby, specific demand.

The objective of the invention is: a kind of fermented fig wine and manufacture method thereof are provided.With simple method produce color and luster, taste is different, fermented fig wine with useful HUMAN HEALTH composition and Fructus Fici medicinal function in the Fructus Fici, solve the preservation storing problem of Fructus Fici fresh fruit, increase the kind of Fructus Fici converted products, promote plantation, the development and utilization of Fructus Fici.

Realize the technical scheme of the object of the invention: a kind of fermented fig wine, blend by Fructus Fici composition, water and additive and to form, alcoholic strength is 0.5 degree～62 degree, described Fructus Fici composition is meant fig fruit and fruit wine class bacterial classification, be that 50～500: 1 mixing is put into container by weight, in the fermentation of the environment below 40 ℃ 15 days, gained mash precipitation, the former wine of fermented fig that obtains after filtering, sterilizing; Described additive is sugar, pigment, essence, sanitas and acidic flavoring agent; The weight percent of described each component of fermented fig wine is as follows:

Fructus Fici composition 3%～88%

Water 10%～95%

Additive

Sugar 1%～10%

Pigment 0.01%～0.1%

Essence 0.001%～0.05%

Sanitas 0.01%～0.5%

Acidic flavoring agent 0.05%～0.5%.

Fig fruit in the above-mentioned fermented fig wine is meant the fresh fruit or the dry fruit of moraceae plants Fructus Fici, and it uses form can be whole fruit, also can be the broken thing of whole fruit.

Additive in the above-mentioned fermented fig wine: sugar, pigment, essence, sanitas, acidic flavoring agent are food grade, preferred Sorbic Acid of sanitas or potassium sorbate, acidic flavoring agent optimization citric acid.

Water in the above-mentioned fermented fig wine is mineral water, phreatic water, pure water, tap water or any water that meets drinking water standard that meets national drinking water standard.

Make the method for above-mentioned this fermented fig wine:

A, be to get fig fruit and bacterial classification at 50～500: 1 by fig fruit and fruit wine class bacterial classification weight ratio, stir and put into container, 40 ℃ of envrionment temperatures with bottom fermentation 15 days in, gained mash precipitation, filter, make as the former wine of the fermented fig of Fructus Fici composition after the sterilization and survey its alcoholic strength;

B, in the scope of each weight percentages of components of fermented fig wine, the alcoholic strength of the alcoholic strength of final fermented fig wine according to the rules, color and luster, odor type, taste and the former wine of a step gained fermented fig, earlier selected used pigmentary colours and essence odor type, the consumption of definite each component of fermented fig wine again;

C, press the quantity of each component of fermented fig wine that the b step determines, the former wine of fermented fig, water, sugar, pigment, essence, sanitas and acidic flavoring agent are put into container blend, packing is fermented fig wine behind the mixing.

In the above-mentioned manufacture method: fig fruit is with before the soaking in Chinese liquor, after also can sterilizing in 0.5 minute～15 minutes with 30 ℃～100 ℃ water sprays earlier, makes fig soaked liquor by the method for described a step, b step and c step successively again.

In the above-mentioned manufacture method: in a step in fig fruit and the strain fermentation 15 days, the gained mash also can be added proper amount of strains again and carry out fermenting the second time 15 days in, and then will make as the former wine of the fermented fig of Fructus Fici composition after gained mash precipitation, filtration, the sterilization and survey its alcoholic strength.

Effect of the present invention is: fermented fig wine of the present invention is the beneficiating ingredient that generates of a kind of nutritive ingredient that contains fig fruit self simultaneously and fruit fermentation back and suitable alcoholic strength is arranged and the fermented fig wine of Fructus Fici medicinal function, increased the kind of Fructus Fici converted products, some alcohol drinking patterns had both been satisfied, replenish contained nutritive ingredient in the Fructus Fici again, also can obtain the medicinal function of Fructus Fici.Manufacture method provided by the invention, its advantage is that 1. manufacturing process is simple, need not specific installation, the industrial scale and the mode of production are unrestricted, no matter are handicraft workshop processing, or streamline production all can; 2. blend in the process, change pigment and can produce the serial fermented fig wine with different color and lusters and odor type with the essence kind, control fermentation time and blending water amount can modulate the series product of different wine precision, potable wide ranges; 3. the solid residue that mash filters to isolate after the fermentation still can be used for brewageing Fructus Fici liquor, has improved the Fructus Fici resource utilization and has reduced the residue quantity discharged.Therefore, utilize the present invention not only to solve the storing problem of Fructus Fici fresh fruit, also can make region and the country that to plant Fructus Fici, can both drink the beneficiating ingredient after containing fig fruit and fermentation thereof and have the fermented fig wine of suitable alcoholic strength and Fructus Fici medicinal function in any season, help the development of Fructus Fici plant husbandry and wine-making industry.

Below in conjunction with embodiment, the present invention is further described in detail, but is not limited thereto.

Embodiment 1

A, pressed fig fruit and fruit wine class bacterial classification weight ratio 300: 1, get fig fruit and bacterial classification, put into container after mixing thoroughly, place temperature in the environment below 40 ℃, to ferment maximum 15 days, will obtain the former wine of fermented fig and survey its alcoholic strength after gained mash precipitation, filtration, the sterilization;

The color and luster of b, the final fermented fig wine of basis and the kind that odor type is determined used pigment and essence.For example, pigment Red kojic rice, beet red, radish red, Roselle Calyx are red etc. can access different red color tones, and lemon yellow grade can be blent out yellow; Bouquet type composition can be blent out fragrance such as rose, jasmine, sunflower, and non-flowery scent essence can be blent out fragrance such as santal, pine perfume (or spice), sweet perfume (or spice).The alcoholic strength of the former wine of fermented fig that records according to above-mentioned a step, in each component ratio range of fermented fig wine of the present invention, it is Fructus Fici composition 3%～88%, water 10%～95%, additive: sugar 1%～10%, pigment 0.01%～0.1%, essence 0.001～0.05%, potassium sorbate preservative 0.01%～0.5%, acidic flavoring agent citric acid 0.05%～0.5% (above all be weight percentage), above-mentioned each component of weighing;

C, with the b step claim each component of fermented fig wine, put into mixing tank and blend, till being stirred to each components dissolved and mixing, can be packaged into the fermented fig wine finished product.

Embodiment 2

Fig fruit is with before bacterial classification mixes, also can be earlier with the spray of the water in 30 ℃～100 ℃ scopes 0.5 minute～15 minutes, press a step, b step and the c step manufacturing fermented fig wine of embodiment 1 after the sterilization more successively.

Embodiment 3

Maximum 15 days of fig fruit and bacterial classification hybrid concurrency ferment, gained mash are added proper amount of strains again and were carried out fermenting the second time maximum 15 days, and then will make the former wine of fermented fig and survey its alcoholic strength after gained mash precipitation, filtration, the sterilization.Press b step and the c step of embodiment 1 then and make fermented fig wine.

The fermented fig wine made from the inventive method not only contains Fructus Fici idiotrophic composition but also the beneficiating ingredient that generates after containing fermented fig and suitable alcoholic strength is arranged and the medicinal function of Fructus Fici.Especially being fit to has a liking for drinking wishes to obtain the crowd of nutritive ingredient and medicinal function simultaneously again.

Claims

1, a kind of fermented fig wine, it is characterized in that, blend by Fructus Fici composition, water and additive and to form, alcoholic strength is 0.5 degree～62 degree, described Fructus Fici composition is meant fig fruit and fruit wine class bacterial classification, be that 50～500: 1 mixing is put into container by weight, in the fermentation of the environment below 40 ℃ 15 days, the former wine of fermented fig that obtains after gained mash precipitation, filtration, the sterilization; Described additive is sugar, pigment, essence, sanitas and acidic flavoring agent; The weight percent of described each component of fermented fig wine is as follows:

Fructus Fici composition 3%～88%

Water 10%～95%

Additive

Sugar 1%～10%

Pigment 0.01%～0.1%

Essence 0.001%～0.05%

Sanitas 0.01%～0.5%

Acidic flavoring agent 0.05%～0.5%.

According to the described fermented fig wine of claim 1, it is characterized in that 2, described fig fruit is meant the fresh fruit or the dry fruit of moraceae plants Fructus Fici, it uses form or whole fruit, or the broken thing of whole fruit.

3, according to the described fermented fig wine of claim 1, it is characterized in that described additive: sugar, pigment, essence, sanitas, acidic flavoring agent are food grade, preferred Sorbic Acid of sanitas or potassium sorbate, acidic flavoring agent optimization citric acid.

According to the described fermented fig wine of claim 1, it is characterized in that 4, described water is mineral water, phreatic water, pure water, tap water or any water that meets drinking water standard that meets national drinking water standard.

5, the manufacture method of the described fermented fig wine of a kind of claim 1 is characterized in that, comprises following manufacturing step:

B, in the scope of described each weight percentages of components of fermented fig wine of claim 1, the alcoholic strength of the alcoholic strength of final fermented fig wine according to the rules, color and luster, odor type, taste and the former wine of a step gained fermented fig, earlier selected used pigmentary colours and essence odor type, the consumption of definite each component of fermented fig wine again;

6, according to the manufacture method of the described fermented fig wine of claim 5, it is characterized in that, fig fruit is with before bacterial classification mixes, after sterilizing in 0.5 minute～15 minutes earlier, make fermented fig wine by the method for the described a step of claim 5, b step and c step successively again with 30 ℃～100 ℃ water sprays.

7, according to the manufacture method of the described fermented fig wine of claim 5, it is characterized in that, in a step in fig fruit and the strain fermentation 15 days, the gained mash is added proper amount of strains again and was carried out fermenting the second time 15 days in, and then will make as the former wine of the fermented fig of Fructus Fici composition after gained mash precipitation, filtration, the sterilization and survey its alcoholic strength.