CN1563326A - Common fig wine and perparation method - Google Patents
Common fig wine and perparation method Download PDFInfo
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- CN1563326A CN1563326A CN 200410014512 CN200410014512A CN1563326A CN 1563326 A CN1563326 A CN 1563326A CN 200410014512 CN200410014512 CN 200410014512 CN 200410014512 A CN200410014512 A CN 200410014512A CN 1563326 A CN1563326 A CN 1563326A
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- wine
- fructus fici
- water
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Abstract
A method for preparing fig wine containing fig composition includes soaking polished glutinous rice in water and adding fig for steaming and boiling, adding wine medicine for carrying out saccharification and fermentation.
Description
Technical field:
The present invention relates to a kind of wine and production method thereof.
Background technology:
Along with the raising of people's living standard, the drinks of some low-alcoholics, nutrient laden, functional type is becoming human consumer's new lover day by day." Fructus Fici " claims " Fructus Fici Beecheyanae " again, contains multiple required amino acid of human body and trace element.But it is generally only edible for a long time as fruit.
Summary of the invention:
The object of the present invention is to provide a kind of nutritious, the fig wine of features good taste and production method.
Technical solution of the present invention is:
A kind of fig wine is characterized in that: contain the Fructus Fici composition.
Described fig wine is to be main raw material with Fructus Fici, glutinous rice, water, and brew forms.The raw material consumption weight ratio of Fructus Fici, glutinous rice, water is: Fructus Fici: glutinous rice: water=1: 5～9: 5～10.Described fig wine also contains chrysanthemum powder raw material composition.
A kind of production method of fig wine is characterized in that: comprise the following steps: successively
1. the glutinous rice that is soaked in water, and add Fructus Fici and carry out boiling, to boiling, be incubated 5～30 minutes, wherein the raw material consumption weight ratio of Fructus Fici, glutinous rice, water is: Fructus Fici: glutinous rice: water=1: 5～9: 5～10;
2. add yeast for brewing rice wine and carry out diastatic fermentation.
Step 2. in the consumption of yeast for brewing rice wine be step 1. in raw material consumption summation 2～6 ‰, fermentation time is 1～10 day.The raw material of step in 1. also contains chrysanthemum powder.2. also add the rice wine that the alcohol number of degrees are 40～60% (V/V) in step after, and further sealing fermentation 8 months～10 years.The consumption of above-mentioned rice wine by weight for above-mentioned steps 2. ferment the back product volume 20～40%.
The present invention is nutritious, contains the amino acid and the trace element of multiple needed by human body, has Appetizing spleen-tonifying, builds up health, and improves immune function of human body, and mellow sweet silk floss, coordinates pure and mild; The production method uniqueness.
The invention will be further described below in conjunction with embodiment.
Embodiment:
Embodiment 1:
1. glutinous rice is soaked in water, and the adding Fructus Fici carries out boiling, to boiling, be incubated 5～30 minutes (example 5,15,30 minutes), wherein the raw material consumption weight ratio of Fructus Fici, glutinous rice, water is: Fructus Fici: glutinous rice: water=1: 5～9: 5～10 (example 1: 5: 8 or 1: 7: 10,1: 9: 5);
2. add yeast for brewing rice wine and carried out diastatic fermentation 1～10 day (example 1,5,10 days), the consumption of yeast for brewing rice wine is 1. 2～6 ‰ (examples 2 ‰, 4 ‰, 6 ‰) of middle raw material consumption summation of step.
3. in 2. step fermented the back material, adding the alcohol number of degrees was the rice wine of 40～60% (V/V) (can be 40%, 50%, 60%), and further sealed 8 months～10 years (example 8 months, 2 years, 5 years, 10 years) of fermentation.The consumption of above-mentioned rice wine is 20～40% (examples 20%, 30%, 40%) of above-mentioned amount by weight, and above-mentioned rice wine adopts rice wine or the further off-white wine (also can adopt common commercially available rice wine) that obtains that distills that rice is fermented according to a conventional method and obtains.
Embodiment 2:
In step raw material 1., also be added with chrysanthemum powder, the consumption of chrysanthemum powder is 5～20% (examples 5%, 10%, 15%, 20%) of Fructus Fici weight by weight.All the other are all with embodiment 1.
Claims (10)
1, a kind of fig wine is characterized in that: contain the Fructus Fici composition.
2, fig wine according to claim 1 is characterized in that: be to be main raw material with Fructus Fici, glutinous rice, water, brew forms.
3, fig wine according to claim 2 is characterized in that: the raw material consumption weight ratio of Fructus Fici, glutinous rice, water is: Fructus Fici: glutinous rice: water=1: 5～9: 5～10.
4, according to claim 2 or 3 described fig wines, it is characterized in that: also contain chrysanthemum powder raw material composition.
5, the production method of the described fig wine of a kind of claim 1 is characterized in that: comprise the following steps: successively
1. the glutinous rice that is soaked in water, and add Fructus Fici and carry out boiling, to boiling, be incubated 5～30 minutes, wherein the raw material consumption weight ratio of Fructus Fici, glutinous rice, water is: Fructus Fici: glutinous rice: water=1: 5～9: 5～10;
2. add yeast for brewing rice wine and carry out diastatic fermentation.
6, the production method of fig wine according to claim 5 is characterized in that: step 2. in the consumption of yeast for brewing rice wine be step 1. in raw material consumption summation 2～6 ‰, fermentation time is 1～10 day.
7, the production method of fig wine according to claim 5 is characterized in that: the raw material of step in 1., also contain chrysanthemum powder.
8, according to the production method of claim 5,6 or 7 described fig wines, it is characterized in that: also add the rice wine that the alcohol number of degrees are 40～60%V/V in step after 2., and further sealing fermentation.
9, the production method of fig wine according to claim 8 is characterized in that: the consumption of rice wine by weight for above-mentioned steps 2. ferment the back product volume 20～40%.
10, the production method of fig wine according to claim 8 is characterized in that: wherein further the time of fermentation is 8 months～10 years.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410014512 CN1243819C (en) | 2004-03-29 | 2004-03-29 | Common fig wine and perparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410014512 CN1243819C (en) | 2004-03-29 | 2004-03-29 | Common fig wine and perparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1563326A true CN1563326A (en) | 2005-01-12 |
| CN1243819C CN1243819C (en) | 2006-03-01 |
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ID=34478409
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200410014512 Expired - Fee Related CN1243819C (en) | 2004-03-29 | 2004-03-29 | Common fig wine and perparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1243819C (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103194348A (en) * | 2012-01-06 | 2013-07-10 | 威海紫光科技园有限公司 | Ficus carica brandy and preparation method thereof |
| CN105907581A (en) * | 2016-06-30 | 2016-08-31 | 叶文佳 | Fig health-care wine |
| CN107937221A (en) * | 2017-12-29 | 2018-04-20 | 陈光胜 | Fig health preserving wine and preparation method thereof |
-
2004
- 2004-03-29 CN CN 200410014512 patent/CN1243819C/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103194348A (en) * | 2012-01-06 | 2013-07-10 | 威海紫光科技园有限公司 | Ficus carica brandy and preparation method thereof |
| CN103194348B (en) * | 2012-01-06 | 2016-01-06 | 威海紫光科技园有限公司 | A kind of preparation method of Fructus Fici brandy |
| CN105907581A (en) * | 2016-06-30 | 2016-08-31 | 叶文佳 | Fig health-care wine |
| CN107937221A (en) * | 2017-12-29 | 2018-04-20 | 陈光胜 | Fig health preserving wine and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1243819C (en) | 2006-03-01 |
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Granted publication date: 20060301 Termination date: 20100329 |