How to make fig rock candy water
Materials 200 grams of fresh figs, 50 grams of rock candy, 500 grams of water
Practice
1, pick not too ripe figs, wash the skin, tear from the tip (will ooze out a lot of white juice)
2, the figs will be broken open along with the juice into a bowl, and then add the right amount of rock candy and water. Steam on over can be
Processing process of fig wine:
Fresh figs→selected→cleaning→destemming, cutting→passivated enzyme→pulping→adding pectinase enzyme→adjustment of the composition→inoculation of yeast→fermentation→filtering→original fig wine→ageing→filtering→blending→pasteurization→finished product
1.Raw material processing
Choose the maturity of the fresh figs, without rotting Fresh figs as raw materials, washed with tap water, remove the tip and cut into four petals, with a multi-function cooking pot steam 5min, passivation of enzymes in the figs, and then high-speed tissue masher figs into pulp, and in the fig pulp to add 20% of distilled water, to get the processing of the fig pulp required.
2. Pectinase treatment
Because the fig fruit contains a large number of pectin substances, and pectin substances in the winemaking process, is not conducive to the separation of pomace and juice, affecting the clarification of fruit wine. After pulping, the pH value of fig pulp was 5.45, in which 0.3% pectinase was added, the enzyme digestion temperature was 45℃, and the enzyme digestion time was 2h.
3. Adjustment of the composition
During the process of fig wine production, due to the climatic conditions, fig ripeness, and production process, the composition of the produced fig pulp inevitably fails to meet the requirements of the process. In order to make the brewed fig wine composition close to ensure the stability of the style and quality of fig wine, the sugar and acidity of fig pulp before fermentation to adjust.
The fig pulp was divided into two cases, with and without sodium metabisulfite. No acidity adjustment was made to the fig pulp without sodium metabisulfite, and acidity adjustment was made to the fig pulp with sodium metabisulfite. The amount of sodium metabisulfite added was 75 mg/kg (as SO2), and the pH value was adjusted to 3.5 with tartaric acid.
4. Fermentation
The fig pulp with the adjusted composition was placed at 25°C for fermentation. During fermentation, the soluble solids content was determined.
5. Filtration
After the end of fermentation, the fermented fig pulp was first filtered with gauze and 300-mesh silk cloth, and then filtered by filter press using acetate
cellulose membrane with a pore size of 0.22 μm to obtain the original fig wine.
6. Aging
After filtering, the liquor is aged under airtight conditions using high temperature (70℃) and low temperature (-5℃) at 3d intervals.
7. Blending
Adjust the sugar level, alcohol and flavoring of fig wine to make it meet the product quality standard.