CN106244384A - A kind of preparation method of the agreeable to the taste fig wine of Luzhou-flavor - Google Patents
A kind of preparation method of the agreeable to the taste fig wine of Luzhou-flavor Download PDFInfo
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- CN106244384A CN106244384A CN201610897055.6A CN201610897055A CN106244384A CN 106244384 A CN106244384 A CN 106244384A CN 201610897055 A CN201610897055 A CN 201610897055A CN 106244384 A CN106244384 A CN 106244384A
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Abstract
The invention discloses the preparation method of the agreeable to the taste fig wine of a kind of Luzhou-flavor, belong to fig wine preparing technical field.Fresh mature Fructus Fici soaks by the present invention through alkali, rinse, regulate pH, dry in the shade, after peeling, immersion is mixed with sodium sulfite solution, take out dry, the prepared pulled figs of covering gauze placement, pulverized prepared Fructus Fici fragment more standby, after taking fresh Nanguo Pear clean dirt enucleation, through squeezing the juice, centrifugal that the supernatant is standby, take after the stirring of wine yeast powder and warm water mixes again, add the mixing sealing and fermenting such as the standby supernatant and Fructus Fici fragment, filter to get filtrate, proceed to glass jar and imbed placement in earth, preparing fig wine.The invention has the beneficial effects as follows: preparation process of the present invention is simple, and gained fig wine aroma is strong, mouthfeel alcohol just, great healthy nutritive value, have and drink nourishing dual function；Fig wine yield of the present invention is high, improves 28～35% compared with additive method, and wine degree is suitable, and wine body is plentiful soft.
Description
Technical field
The present invention relates to the preparation method of the agreeable to the taste fig wine of a kind of Luzhou-flavor, belong to fig wine preparing technical field.
Background technology
Fructus Fici is that Moraceae fruit belongs to, and all has plantation in Xinjiang of China and the Yangtze river basin, and the period of maturation is the annual 7-11 month.Its
Fruit skin is thin and seedless, soft sweet good to eat, local flavor YUXIANG, and taste and sweet mouthfeel is nutritious, becomes containing the multiple nutrition useful to human body
Point, amino acid content is up to 400mg/100g, has clearing away heat and moistening the bowels, hepatoprotective effect, and rich in polyphenol, tonkabean, Psoralen
Fat element and polysaccharide etc. have anticancer, antitumor, analgesia, the composition of bacteriostasis, can improve immune function of human body, to gastric cancer, intestinal
Cancer, the esophageal carcinoma, bladder cancer, all there is an obvious curative effects.To enteritis, diarrhoea, constipation, hemorrhoid and chronic nephritis, rheumatic arthritis, height
Blood pressure and verruca plana etc. all have good efficacy, are the double excellent plants of medicine food that research is more at present.Owing to Fructus Fici fresh fruit is protected
Sustainability is poor, is difficult to storage, transport, only makees fresh fruit and sells, this severely limits Fructus Fici industry development.Therefore, nothing is developed
Flowers and fruits are paid close attention in many ways.The techniques such as Fructus Fici is fermented, aging, make fig wine, have both extended the holding time, retain again
Its medicinal and nutritional labeling, is an effective way of Fructus Fici exploitation.Brewageing usually with without flower of fig fruit wine
Fruit juice or pulp are raw material, by the mild drinking wine of fermentation.Concrete brewing process be Fructus Fici selected, clean,
Stalk, cutting, carry out color retention subsequently, then adjusting component after pulling an oar, sterilized, inoculate, ferment, filter, then through going out
Bacterium, aging clarification, filtration prepare finished product.But fig wine liquor output is low at present, and mouthfeel is poor, slightly tapinoma-odour.
Summary of the invention
The technical problem to be solved: low for current fig wine liquor output, mouthfeel is poor, slightly tapinoma-odour
Drawback, it is provided that a kind of fresh mature Fructus Fici is soaked through alkali, rinse, regulate pH, dry in the shade, after peeling, with sodium sulfite
Solution mixing is soaked, and taking-up is dried, covering gauze is placed and prepared pulled figs, then it is standby to be pulverized prepared Fructus Fici fragment,
After taking fresh Nanguo Pear clean dirt enucleation, through squeezing the juice, centrifugal that the supernatant is standby, then take wine yeast powder and stir with warm water
After mixing mixing, add the mixing sealing and fermenting such as the standby supernatant and Fructus Fici fragment, filter to get filtrate, proceed to glass jar also
Embedment earth is placed, the method preparing fig wine.Preparation process of the present invention is simple, gained fig wine abnormal smells from the patient giving off a strong fragrance, nothing
Tapinoma-odour, has preferable mouthfeel, and liquor output is high.
For solving above-mentioned technical problem, the present invention uses the technical scheme as described below to be:
(1) weighing 600～800g fresh mature Fructus Ficis, pouring into and filling 2～4L mass fractions is 6～8% sodium hydroxide solution
In beaker, then beaker is placed in water-bath, under the conditions of temperature is 90～95 DEG C, soaks 30～45min, collect after soaking
Fructus Fici, is placed in bamboo basket, and with deionized water rinsing 3～5min, then the Fructus Fici after rinsing is placed in and fills 2～4L deionizations
In the beaker of water, dropping mass fraction is 2～4% hydrochloric acid, and regulation pH, to neutral, take out Fructus Fici subsequently, is placed in lucifuge ventilation
Dry in the shade 45～60min, through manually divesting peel, obtain peeling Fructus Fici；
(2) above-mentioned gained peeling Fructus Fici is put into that to fill 1600～1800mL mass fractions be 0.2～0.4% sodium sulfite
In the beaker of solution, soak 6～8h, take out subsequently, and proceed in baking oven, be dried under the conditions of temperature is 75～80 DEG C, until
Moisture content is 14～18%, then by evenly laid out for Fructus Fici in lucifuge ventilation, and 3～5 layers of gauze are covered on Fructus Fici surface,
Place 3～5 days, peeling Fructus Fici must be dried, proceeded in plant tissue pulverizer, be ground into Fructus Fici fragment, standby；
(3) weigh 400～600g fresh Nanguo Pear, at lucifuge, stand 4～6 days, through manually repeatedly cleaning with deionized water, go
After surface contaminants, by Nanguo Pear enucleation, then the sarcocarp after enucleation is put in juice extractor, squeeze southern part of the country Sucus Pyri, subsequently by south
State's Sucus Pyri proceeds to centrifuge, with 3800～4600r/min rotating speed centrifugations 20～30min, discards lower sediment thing, in collection
Layer clear liquid, standby；
(4) weigh 60～80g wine yeast powder, pour into and fill in the beaker that 120～160mL temperature are 40～45 DEG C of warm water,
With sterilization Glass rod stirring mixing 8～10min, obtain activated yeast mixture；
(5) counting by weight, be sequentially added into 200～220 parts of deionized waters in fermentation tank, 15～20 parts of steps (3) are standby
The supernatant, 80～120 parts of step (2) standby Fructus Fici fragments, 0.3～0.5 part of cellulase, 0.6～0.8 part of pectase and
8～10 parts of above-mentioned gained activated yeast mixture, are 20～25 DEG C in temperature, under the conditions of rotating speed is 120～160r/min, and sealed fermenting
20～30 days, filter, remove filtering residue, gained filtrate is proceeded in glass jar, then glass jar is imbedded in earth, place 3～5
Month, obtain the agreeable to the taste fig wine of Luzhou-flavor.
The Luzhou-flavor agreeable to the taste fig wine alcohol content that the present invention prepares is 11.6～11.9%, and total sugar is 46～52g/L,
Total acid is 5.3～6.8g/L, and volatile acid is 0.8～0.9g/L, and total sulfur dioxide is 160～175mg/L, and sugar-free extract is 12.3
～13.1g/L, ferrum is 6.1～6.5mg/L, and total number of bacteria is 42～46/mL, and coliform is 2～3/100mL, does not contains
Pathogenic bacterium.
The present invention is compared with additive method, and Advantageous Effects is:
(1) preparation process of the present invention is simple, and gained fig wine aroma is strong, mouthfeel alcohol just, great healthy nutritive value, have
Drink nourishing dual function；
(2) fig wine yield of the present invention is high, improves 28～35% compared with additive method, and wine degree is suitable, and wine body is plentiful soft
With.
Detailed description of the invention
First weighing 600～800g fresh mature Fructus Ficis, pouring into and filling 2～4L mass fractions is 6～8% sodium hydroxide
In the beaker of solution, then beaker is placed in water-bath, under the conditions of temperature is 90～95 DEG C, soaks 30～45min, collect leaching
Fructus Fici after bubble, is placed in bamboo basket, and with deionized water rinsing 3～5min, then the Fructus Fici after rinsing is placed in and fills 2～4L
In the beaker of deionized water, dropping mass fraction is 2～4% hydrochloric acid, and regulation pH, to neutral, take out Fructus Fici subsequently, is placed in lucifuge
Ventilation dries in the shade 45～60min, through manually divesting peel, obtains peeling Fructus Fici；Then above-mentioned gained peeling Fructus Fici is put into
Fill 1600～1800mL mass fractions be 0.2～0.4% sodium sulfite solution beaker in, soak 6～8h, take out subsequently,
And proceed in baking oven, it is dried under the conditions of temperature is 75～80 DEG C, until moisture content is 14～18%, then Fructus Fici is uniformly put down
It is laid on lucifuge ventilation, and covers 3～5 layers of gauze on Fructus Fici surface, place 3～5 days, peeling Fructus Fici must be dried, by it
Proceed in plant tissue pulverizer, be ground into Fructus Fici fragment, standby；Weigh 400～600g fresh Nanguo Pear, quiet at lucifuge
Put 4～6 days, through manually repeatedly cleaning with deionized water, after removing surface contaminants, by Nanguo Pear enucleation, then by the fruit after enucleation
Meat puts in juice extractor, squeezes southern part of the country Sucus Pyri, subsequently southern part of the country Sucus Pyri is proceeded to centrifuge, with 3800～4600r/min rotating speeds from
The heart separates 20～30min, discards lower sediment thing, collects the supernatant, standby；Weigh 60～80g wine yeast powder again, fall
Enter to fill in the beaker that 120～160mL temperature are 40～45 DEG C of warm water, with sterilization Glass rod stirring mixing 8～10min, obtain work
Change yeast mixture；Finally count by weight, fermentation tank be sequentially added into 200～220 parts of deionized waters, 15～20 parts standby on
Layer clear liquid, 80～120 parts of standby Fructus Fici fragments, 0.3～0.5 part of cellulase, on 0.6～0.8 part of pectase and 8～10 parts
State gained activated yeast mixture, be 20～25 DEG C in temperature, under the conditions of rotating speed is 120～160r/min, sealed fermenting 20～30 days,
Filter, remove filtering residue, gained filtrate is proceeded in glass jar, then glass jar is imbedded in earth, placement 3～5 months, obtain dense
The agreeable to the taste fig wine of odor type.
Example 1
First weigh 600g fresh mature Fructus Fici, pour into and fill in the beaker that 2L mass fraction is 6% sodium hydroxide solution, then
Beaker is placed in water-bath, under the conditions of temperature is 90 DEG C, soaks 30min, collect the Fructus Fici after soaking, be placed in bamboo basket
In, to use deionized water rinsing 3min, then the Fructus Fici after rinsing is placed in the beaker filling 2L deionized water, dropping quality is divided
Number is 2% hydrochloric acid, and regulation pH, to neutral, takes out Fructus Fici subsequently, is placed in lucifuge ventilation and dries in the shade 45min, through manually divesting fruit
Skin, obtains peeling Fructus Fici；Then being put into by above-mentioned gained peeling Fructus Fici and filling 1600mL mass fraction is 0.2% bisulfite
In the beaker of sodium solution, soak 6h, take out subsequently, and proceed in baking oven, be dried under the conditions of temperature is 75 DEG C, until moisture content
It is 14%, then by evenly laid out for Fructus Fici in lucifuge ventilation, and 3 layers of gauze are covered on Fructus Fici surface, place 3 days, obtain dry
Peeling Fructus Fici, is proceeded in plant tissue pulverizer, is ground into Fructus Fici fragment, standby；Weigh the fresh Nanguo Pear of 400g,
4 days are stood, through manually repeatedly cleaning with deionized water, after removing surface contaminants, by Nanguo Pear enucleation, then by enucleation at lucifuge
After sarcocarp put in juice extractor, squeeze southern part of the country Sucus Pyri, subsequently southern part of the country Sucus Pyri proceeded to centrifuge, with 3800r/min rotating speed from
The heart separates 20min, discards lower sediment thing, collects the supernatant, standby；Weigh 60g wine yeast powder again, pour into and fill
120mL temperature is in the beaker of 40 DEG C of warm water, with sterilization Glass rod stirring mixing 8min, obtains activated yeast mixture；The most by weight
Number meter, is sequentially added into 200 parts of deionized waters in fermentation tank, 15 parts of standby supernatantes, 80 parts of standby Fructus Fici fragments,
0.3 part of cellulase, 0.6 part of pectase and 8 parts of above-mentioned gained activated yeast mixture, be 20 DEG C in temperature, and rotating speed is 120r/min
Under the conditions of, sealed fermenting 20 days, filters, removes filtering residue, gained filtrate proceeded in glass jar, then glass jar is imbedded earth
In, place 3 months, obtain the agreeable to the taste fig wine of Luzhou-flavor.The Luzhou-flavor agreeable to the taste fig wine alcohol content that the present invention prepares is
11.6%, total sugar is 46g/L, and total acid is 5.3g/L, and volatile acid is 0.8g/L, and total sulfur dioxide is 160mg/L, and sugar-free extract is
12.3g/L, ferrum is 6.1mg/L, and total number of bacteria is 42/mL, and coliform is 2/100mL, and pathogenic bacterium are not measured.
Example 2
First weigh 700g fresh mature Fructus Fici, pour into and fill in the beaker that 3L mass fraction is 7% sodium hydroxide solution, then
Beaker is placed in water-bath, under the conditions of temperature is 93 DEG C, soaks 38min, collect the Fructus Fici after soaking, be placed in bamboo basket
In, to use deionized water rinsing 4min, then the Fructus Fici after rinsing is placed in the beaker filling 3L deionized water, dropping quality is divided
Number is 3% hydrochloric acid, and regulation pH, to neutral, takes out Fructus Fici subsequently, is placed in lucifuge ventilation and dries in the shade 52min, through manually divesting fruit
Skin, obtains peeling Fructus Fici；Then being put into by above-mentioned gained peeling Fructus Fici and filling 1700mL mass fraction is 0.3% bisulfite
In the beaker of sodium solution, soak 7h, take out subsequently, and proceed in baking oven, be dried under the conditions of temperature is 78 DEG C, until moisture content
It is 16%, then by evenly laid out for Fructus Fici in lucifuge ventilation, and 4 layers of gauze are covered on Fructus Fici surface, place 4 days, obtain dry
Peeling Fructus Fici, is proceeded in plant tissue pulverizer, is ground into Fructus Fici fragment, standby；Weigh the fresh Nanguo Pear of 500g,
5 days are stood, through manually repeatedly cleaning with deionized water, after removing surface contaminants, by Nanguo Pear enucleation, then by enucleation at lucifuge
After sarcocarp put in juice extractor, squeeze southern part of the country Sucus Pyri, subsequently southern part of the country Sucus Pyri proceeded to centrifuge, with 4200r/min rotating speed from
The heart separates 25min, discards lower sediment thing, collects the supernatant, standby；Weigh 70g wine yeast powder again, pour into and fill
140mL temperature is in the beaker of 43 DEG C of warm water, with sterilization Glass rod stirring mixing 9min, obtains activated yeast mixture；The most by weight
Number meter, is sequentially added into 210 parts of deionized waters in fermentation tank, 18 parts of standby supernatantes, 100 parts of standby Fructus Fici fragments,
0.4 part of cellulase, 0.7 part of pectase and 9 parts of above-mentioned gained activated yeast mixture, be 23 DEG C in temperature, and rotating speed is 140r/min
Under the conditions of, sealed fermenting 25 days, filters, removes filtering residue, gained filtrate proceeded in glass jar, then glass jar is imbedded earth
In, place 4 months, obtain the agreeable to the taste fig wine of Luzhou-flavor.The Luzhou-flavor agreeable to the taste fig wine alcohol content that the present invention prepares is
11.7%, total sugar is 49g/L, and total acid is 6.1g/L, and volatile acid is 0.9g/L, and total sulfur dioxide is 168mg/L, and sugar-free extract is
12.7g/L, ferrum is 6.3mg/L, and total number of bacteria is 44/mL, and coliform is 3/100mL, and pathogenic bacterium are not measured.
Example 3
First weigh 800g fresh mature Fructus Fici, pour into and fill in the beaker that 4L mass fraction is 8% sodium hydroxide solution, then
Beaker is placed in water-bath, under the conditions of temperature is 95 DEG C, soaks 45min, collect the Fructus Fici after soaking, be placed in bamboo basket
In, to use deionized water rinsing 5min, then the Fructus Fici after rinsing is placed in the beaker filling 4L deionized water, dropping quality is divided
Number is 4% hydrochloric acid, and regulation pH, to neutral, takes out Fructus Fici subsequently, is placed in lucifuge ventilation and dries in the shade 60min, through manually divesting fruit
Skin, obtains peeling Fructus Fici；Then being put into by above-mentioned gained peeling Fructus Fici and filling 1800mL mass fraction is 0.4% bisulfite
In the beaker of sodium solution, soak 8h, take out subsequently, and proceed in baking oven, be dried under the conditions of temperature is 80 DEG C, until moisture content
It is 18%, then by evenly laid out for Fructus Fici in lucifuge ventilation, and 5 layers of gauze are covered on Fructus Fici surface, place 5 days, obtain dry
Peeling Fructus Fici, is proceeded in plant tissue pulverizer, is ground into Fructus Fici fragment, standby；Weigh the fresh Nanguo Pear of 600g,
6 days are stood, through manually repeatedly cleaning with deionized water, after removing surface contaminants, by Nanguo Pear enucleation, then by enucleation at lucifuge
After sarcocarp put in juice extractor, squeeze southern part of the country Sucus Pyri, subsequently southern part of the country Sucus Pyri proceeded to centrifuge, with 4600r/min rotating speed from
The heart separates 30min, discards lower sediment thing, collects the supernatant, standby；Weigh 80g wine yeast powder again, pour into and fill
160mL temperature is in the beaker of 45 DEG C of warm water, with sterilization Glass rod stirring mixing 10min, obtains activated yeast mixture；The most by weight
Number meter, is sequentially added into 220 parts of deionized waters in fermentation tank, 20 parts of standby supernatantes, 120 parts of standby Fructus Fici fragments,
0.5 part of cellulase, 0.8 part of pectase and 10 parts of above-mentioned gained activated yeast mixture, be 25 DEG C in temperature, and rotating speed is 160r/min
Under the conditions of, sealed fermenting 30 days, filters, removes filtering residue, gained filtrate proceeded in glass jar, then glass jar is imbedded earth
In, place 5 months, obtain the agreeable to the taste fig wine of Luzhou-flavor.The Luzhou-flavor agreeable to the taste fig wine alcohol content that the present invention prepares is
11.9%, total sugar is 52g/L, and total acid is 6.8g/L, and volatile acid is 0.9g/L, and total sulfur dioxide is 175mg/L, and sugar-free extract is
13.1g/L, ferrum is 6.5mg/L, and total number of bacteria is 46/mL, and coliform is 3/100mL, and pathogenic bacterium are not measured.
Claims (1)
1. the preparation method of the agreeable to the taste fig wine of Luzhou-flavor, it is characterised in that concrete preparation process is:
(1) weighing 600～800g fresh mature Fructus Ficis, pouring into and filling 2～4L mass fractions is 6～8% sodium hydroxide solution
In beaker, then beaker is placed in water-bath, under the conditions of temperature is 90～95 DEG C, soaks 30～45min, collect after soaking
Fructus Fici, is placed in bamboo basket, and with deionized water rinsing 3～5min, then the Fructus Fici after rinsing is placed in and fills 2～4L deionizations
In the beaker of water, dropping mass fraction is 2～4% hydrochloric acid, and regulation pH, to neutral, take out Fructus Fici subsequently, is placed in lucifuge ventilation
Dry in the shade 45～60min, through manually divesting peel, obtain peeling Fructus Fici；
(2) above-mentioned gained peeling Fructus Fici is put into that to fill 1600～1800mL mass fractions be 0.2～0.4% sodium sulfite
In the beaker of solution, soak 6～8h, take out subsequently, and proceed in baking oven, be dried under the conditions of temperature is 75～80 DEG C, until
Moisture content is 14～18%, then by evenly laid out for Fructus Fici in lucifuge ventilation, and 3～5 layers of gauze are covered on Fructus Fici surface,
Place 3～5 days, peeling Fructus Fici must be dried, proceeded in plant tissue pulverizer, be ground into Fructus Fici fragment, standby；
(3) weigh 400～600g fresh Nanguo Pear, at lucifuge, stand 4～6 days, through manually repeatedly cleaning with deionized water, go
After surface contaminants, by Nanguo Pear enucleation, then the sarcocarp after enucleation is put in juice extractor, squeeze southern part of the country Sucus Pyri, subsequently by south
State's Sucus Pyri proceeds to centrifuge, with 3800～4600r/min rotating speed centrifugations 20～30min, discards lower sediment thing, in collection
Layer clear liquid, standby；
(4) weigh 60～80g wine yeast powder, pour into and fill in the beaker that 120～160mL temperature are 40～45 DEG C of warm water,
With sterilization Glass rod stirring mixing 8～10min, obtain activated yeast mixture；
(5) counting by weight, be sequentially added into 200～220 parts of deionized waters in fermentation tank, 15～20 parts of steps (3) are standby
The supernatant, 80～120 parts of step (2) standby Fructus Fici fragments, 0.3～0.5 part of cellulase, 0.6～0.8 part of pectase and
8～10 parts of above-mentioned gained activated yeast mixture, are 20～25 DEG C in temperature, under the conditions of rotating speed is 120～160r/min, and sealed fermenting
20～30 days, filter, remove filtering residue, gained filtrate is proceeded in glass jar, then glass jar is imbedded in earth, place 3～5
Month, obtain the agreeable to the taste fig wine of Luzhou-flavor.
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| CN110128562A (en) * | 2019-05-29 | 2019-08-16 | 黄河科技学院 | A kind of antitumor Psoralen lipopolysaccharides and its extraction separation method and the application in terms of preparing anti-tumor drug |
| CN110128562B (en) * | 2019-05-29 | 2021-05-25 | 黄河科技学院 | An antitumor fructus Psoraleae polysaccharide, its extraction and separation method, and its application in preparing antitumor drugs |
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