CN1297033A

CN1297033A - Fig soaked liquor and its preparing process

Info

Publication number: CN1297033A
Application number: CN 00133251
Authority: CN
Inventors: 金文宗
Original assignee: Individual
Current assignee: Individual
Priority date: 2000-11-21
Filing date: 2000-11-21
Publication date: 2001-05-30

Abstract

A fig-soaked liquor is prepared through soaking fig fruit in spirit, and mixing the soaked liquor with water and additive which may be sugar, pigment, essence, antiseptic and souring agent. Its alcohol degree is 0.5-62. Its advantages are rich useful components, medicinal function and simple preparing process.

Description

Fig soaked liquor and manufacture method thereof

The present invention relates to a kind of fig soaked liquor 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 eat inconvenience, also is difficult for absorbing, and especially can not satisfy current social different ages, different sexes, the different human needs of having a liking for and specific demand being arranged.

The objective of the invention is: a kind of fig soaked liquor and manufacture method thereof are provided.With simple method produce color and luster, taste is different, have useful HUMAN HEALTH composition in the Fructus Fici and the fig soaked liquor of Fructus Fici medicinal function is arranged, solve Fructus Fici preservation, transportation problem, 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 fig soaked liquor, blend by Fructus Fici composition, water and additive and to form, alcoholic strength is 0.5 degree～62 degree, it is to get fig fruit and 38 degree～62 degree liquor pack container at 3～7: 7～3 that described Fructus Fici composition is meant by fruit, wine weight ratio, constant temperature soak 30 days～more than 360 days, get the Fructus Fici soak solution that liquid filtering, sterilization obtain; Described additive is sugar, pigment, essence, sanitas and acidic flavoring agent; The weight percent of described each component of fig soaked liquor is as follows:

Fructus Fici composition 3%～89%

Water 10%～96%

Additive

Sugar 0.1%～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 described in the above-mentioned fig soaked liquor 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 fig soaked liquor: 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 fig soaked liquor is mineral water, phreatic water, pure water, tap water or any water that meets drinking water standard that meets national standard for drinking.

The method of making above-mentioned this fig soaked liquor has the following steps:

A, by the fruit, the wine weight ratio be 3～7: 7～3 get fig fruit and 38 the degree～62 the degree liquor, pack in the container, constant temperature is at 10 ℃～45 ℃, soak 30 days～more than 360 days, get and make after its liquid filtering, the sterilization as the Fructus Fici soak solution of Fructus Fici composition and survey its alcoholic strength;

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

C, press the quantity of each component of fig soaked liquor that the b step determines, Fructus Fici soak solution, water, sugar, pigment, essence, sanitas and acidic flavoring agent are put into container blend, packing is fig soaked liquor behind the mixing.

The manufacture method of above-mentioned this fig soaked liquor, fig fruit is before using soaking in Chinese liquor, also can be earlier with after the sterilization in 0.5 minute～15 minutes of 30 ℃～100 ℃ water sprays, make fig soaked liquor by the method for the described a step of claim 5, b step and c step successively again.

Effect of the present invention is: fig soaked liquor provided by the invention is a kind of composition that had both contained the useful HUMAN HEALTH of Fructus Fici, and the Fructus Fici converted products of different wine precision is arranged again.Increased the kind of Fructus Fici converted products, also satisfied the modern and should drink, the requirement of obtaining nutritive ingredient and Fructus Fici medicinal function again simultaneously.Manufacture method provided by the invention is simple, need not specific installation, and the industrial scale and the mode of production are unrestricted.Process change pigmentary colours, essence odor type etc. are blent in utilization can obtain the seriation fig soaked liquor.Fig fruit solid after the immersion also can be used for brewageing Fructus Fici liquor, Fructus Fici resource utilization height.The transportation of Fructus Fici fresh fruit, storage problem have been solved, also can make region and the country that to plant Fructus Fici, can both taste in any season and both to have contained the Fructus Fici beneficiating ingredient, alcoholic strength be arranged again and have the drink of Fructus Fici medicinal function, for orchard worker and beverage industries have been opened up a road of getting wealth.

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

Embodiment

A, take by weighing 6 kilograms of fig fruits, 45 degree liquor 15 kilograms of altar inner sealings of packing into after, place temperature to remain on 10 ℃～45 ℃ environment, soaked at least 30 days, also can shake jar between soak period and fully contact with liquor in order to fig fruit.After reaching soak period, open altar and pour out liquid, filtration, sterilization obtain the Fructus Fici soak solution and measure its alcoholic strength with ordinary method;

The definite pigment that should select of the color and luster of b, the final fig soaked liquor of basis and odor type and the kind of essence.For example pigment Red kojic rice, beet red etc. can be blent out redness, and lemon yellow grade can be blent out yellow; Bouquet type composition can be blent out fragrance such as rose, jasmine, sunflower, and aroma type essence can be blent fragrance such as citrus wine, needle juniper wine, brandy.Record the alcoholic strength of Fructus Fici soak solution and the alcoholic strength of final fig soaked liquor according to above-mentioned a step, in each component ratio range of fig soaked liquor of the present invention, it is Fructus Fici composition 3%～89%, water 10%～96%, sugar 0.1%～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 fig soaked liquor put into mixing tank and blend, be stirred to make each components dissolved and mix till can be packaged into the fig soaked liquor finished product.

Fig fruit also can be made fig soaked liquor with the method for pressing a step, b step and c step after the sterilization in 0.5 minute～15 minutes of the spray of the water in 30 ℃～100 ℃ scopes more successively earlier with before the soaking in Chinese liquor.

With the fig soaked liquor that the inventive method produces, be particularly useful for needing low-alcoholic and be rich in the Fructus Fici nutritive ingredient and Fructus Fici medicinal function drunk by people, have certain health care functions.

Claims

1, a kind of fig soaked liquor, it is characterized in that, blend by Fructus Fici composition, water and additive and to form, alcoholic strength is 0.5 degree～62 degree, it is to get fig fruit and 38 degree～62 degree liquor pack container at 3～7: 7～3 that described Fructus Fici composition is meant by fruit, wine weight ratio, constant temperature soak 30 days～more than 360 days, get the Fructus Fici soak solution that liquid filtering, sterilization obtain; Described additive is sugar, pigment, essence, sanitas and acidic flavoring agent; The weight percent of described each component of fig soaked liquor is as follows:

Fructus Fici composition 3%～89%

Water 10%～96%

Additive

Sugar 0.1%～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 fig soaked liquor 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 can be whole fruit, also can be the broken thing of whole fruit.

3, according to the described fig soaked liquor 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 fig soaked liquor 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 standard for drinking.

5, the manufacture method of the described fig soaked liquor of a kind of claim 1 is characterized in that manufacture method has the following steps:

C, press the quantity of each component of fig soaked liquor that the b step determines, Fructus Fici soak solution, water, sugar, pigment, essence, sanitas and acidic flavoring agent are put in people's container blent, packing is fig soaked liquor behind the mixing.

6, according to the manufacture method of the described fig soaked liquor of claim 5, it is characterized in that, fig fruit is before using soaking in Chinese liquor, also can be earlier with after the sterilization in 0.5 minute～15 minutes of 30 ℃～100 ℃ water sprays, make fig soaked liquor by the method for the described a step of claim 5, b step and c step successively again.