CN102424787B - Ice cider processing technology and product thereof - Google Patents
Ice cider processing technology and product thereof Download PDFInfo
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- CN102424787B CN102424787B CN2012100013869A CN201210001386A CN102424787B CN 102424787 B CN102424787 B CN 102424787B CN 2012100013869 A CN2012100013869 A CN 2012100013869A CN 201210001386 A CN201210001386 A CN 201210001386A CN 102424787 B CN102424787 B CN 102424787B
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Abstract
The invention discloses a fruit wine beverage, and especially relates to an ice cider processing technology and a product thereof. The ice cider is brewed by a hanging apple frosting technology, postharvest refrigeration, a crushing juicing technology under iced state, and an enzyme engineering technology for fermentation. The ice cider is prepared by apples, pectase, H2SO3 and yeasts. Being golden yellow, clear and transparent, the ice cider of the invention has the characteristics of abundant nutrition, mellow and heavy flavor, good appearance and internal quality, stable quality, and no generation of sediment after bottling.
Description
Technical field
The invention discloses a kind of fruit wine drink, particularly relate to utilize apple to hang a branch frost technology, adopt that the back is freezing, band ice broken juice technology, enzyme engineering technology ferment, and brewages ice hard cider complete processing that forms and products thereof.
Background technology
Ice hard cider theory is derived from ice-wine, and ice-wine just imported China in 2000, " be late " decades than general grape wine, but it stands on the shoulder vinous, shows one's talent in high-end market vinous soon.Ice-wine production is subjected to the strictness restriction of natural climate condition, has only several countries such as Canada to produce in the world, and the geographic weather in Northeast China also possesses the condition of producing ice-wine.There is insufficient raw material in the enterprise of the ice-wine of China's production at present, and problems such as raw materials quality difference have restricted the development of homemade ice wine.And the ice hard cider has exactly solved the problem that ice wine enterprise " does not have enough to eat " on raw material, and China's apple variety is abundant simultaneously, and especially in Liaoning Province, the apple quality is good, and producing region temperature is low, just is being fit to development ice hard cider.And the fragrance and the mouthfeel of ice hard cider can compare favourably with ice-wine fully, and be even slightly better.
Summary of the invention
The present invention is exactly in order to solve the problems of the technologies described above, and provide a kind of ice hard cider product, it is a fermented type fruit wine product, and it is golden yellow, as clear as crystal that its color and luster is, the smell of fruits is very sweet, colours of wine and inner quality are good, and liquor quality stability does not produce precipitation after the bottling, drink pure and fresh tasty and refreshing, long times of aftertaste.
Another technical problem to be solved by this invention provides a kind of ice hard cider complete processing, the fruit wine product that adopts this processes to go out, it is golden yellow that its color and luster is, as clear as crystal, the smell of fruits is very sweet, and colours of wine and inner quality are good, liquor quality stability, do not produce precipitation after the bottling, drink pure and fresh tasty and refreshing, long times of aftertaste.
The present invention is after concentrating the apple cryogenic freezing, and the broken fruit juice that squeezes high pol of band ice ferments, and it is low excessively to have remedied apple sugar content, needs the defective of extra sugaring during wine brewing.
For solving the problems of the technologies described above, the present invention is achieved through the following technical solutions:
Ice hard cider complete processing, with apple freezing after, broken under the fruit freezing state, squeeze the juice, in the fruit juice that squeezes, add H
2SO
3And polygalacturonase, leave standstill behind the dissolving mixing, then with fruit juice filtering precipitation, the yeast liquid that contains syrup in the fruit juice after filtering after the activation of adding fruit juice weight 0.02-0.04% ferments, and adds H after the fermentation ends in karusen
2SO
3, and stuck fermentation at low temperatures, the 0.5-3 of canning ageing then carries out clarifying treatment to wine again, smart filtering bacterium, a bottling back bottle storage 0.5-2 is both.
The freezing process of described apple is divided into the freezing and artificial freezing two kinds of methods of nature, and freezing naturally is after the apple maturation, does not go intentionally to pluck, and it is hung branch, and with the apple deep colling, band ice is plucked then after unexpected cooling.Artificial freezing is after the ripe harvesting of apple, directly places it in deep colling under-18 ℃ of--6 ℃ of environment.
Described with fruit broken under the freezing state, squeeze the juice to the apple after freezing is broken under-8 ℃-8 ℃ envrionment temperature, the fruit after the fragmentation is squeezed the juice under freezing state, institute's squeezing juice sugar degree is controlled at 30%-40%.
Describedly in the fruit juice that squeezes, add H
2SO
3And polygalacturonase, wherein H
2SO
3Addition is 0.03%-0.13% of the fruit juice weight of squeezing, and the polygalacturonase addition is 0.01%-0.1% of a fruit juice weight, after mixing, leaves standstill 12-24 hours under 5-15 ℃ of temperature.
Described adding activatory yeast fermentation, its leavening temperature are controlled at 10 ℃-20 ℃.
The described H that in karusen, adds
2SO
3And stuck fermentation is at low temperatures: when the karusen sugar degree 11%-21% the time, to the H that wherein adds fruit juice weight 0.12%-0.17%
2SO
3, and place 0-12 ℃ of environment to leave standstill 12-24 hours the karusen.
Described canning and bottle storage temperature are 10 ℃-20 ℃.
The preparation method of yeast liquid who contains syrup after the described activation is as follows: it is to be prepared from by described parts by weight by following raw material, sugar 2 parts, dry yeast 5-15 part, 100 parts in water, to meet in the sugar of described umber, the water that dry yeast is dissolved into described umber, all activation 1 hour is promptly down at 30 ℃ in the dissolving back.
Ice hard cider product, it is by apple, polygalacturonase, H
2SO
3, yeast is prepared from, with apple by nature freezing or artificial freezing after, broken under-8 ℃-8 ℃ envrionment temperature, squeeze the juice under the fruit freezing state, institute's squeezing juice sugar degree is controlled at 30%-40%; The H that in the fruit juice that squeezes, adds fruit juice weight 0.03%-0.13%
2SO
3And the polygalacturonase of fruit juice weight 0.01%-0.1%, under 5 ℃ of-15 ℃ of temperature, left standstill 12-24 hours behind the dissolving mixing, then the fruit juice filtering is precipitated, the yeast liquid that contains syrup in the fruit juice after filtering after the activation of adding fruit juice weight 0.02-0.04%, and under 10 ℃ of-20 ℃ of temperature condition, ferment, when the karusen sugar degree 11%-21% the time, to the H that wherein adds fruit juice weight 0.12%-0.17%
2SO
3, and in 0-12 ℃ of environment, leave standstill 12-24 hours stuck fermentations, and then, again wine is carried out clarifying treatment 10 ℃ of-20 ℃ of following canning ageing 0.5-3 years, smart filtering bacterium, the bottling back both got 10 ℃-20 ℃ following bottle storage in 0.5-2 years.
Owing to adopt technique scheme, make the present invention have following advantage and effect:
1, produce the ice hard cider both complied with current people drink turn to brewage, the trend of low, health promoting wine, again because ice hard cider production at present still belongs to blankly at home, market competition is little simultaneously, market outlook are wide.
2, the ice hard cider color and luster of the present invention's development is golden yellow, clear, and the smell of fruits is very sweet.Bottling was placed after 2 years, and liquor quality stability does not produce precipitation after the bottling, and its transparence is:
T 65090 %.
3, its sanitary index such as table 1 are placed after 2 years in the ice hard cider bottling of the present invention's development.
4, the present invention's fermented type fruit wine product not, colours of wine and inner quality are good, drink pure and fresh tasty and refreshing, long times of aftertaste.
5, the ice hard cider of the present invention development is rich in the nutrition of apple.
The ice hard cider that embodiment of the invention 1-4 makes, through verification experimental verification, its main nutrition index such as table 2.The main nutrition index of the ice hard cider that makes for every 100g embodiment 1-4 in the table 2.
The above-mentioned ice hard cider of table 1 sanitary index:
| Test item | Index |
| Total plate count (individual/ml) | ＜50 |
| Coliform (individual/100mL) | ≤3 |
| Pathogenic bacterium | Do not have |
The above-mentioned ice hard cider of table 2 main nutrient composition index (every 100g):
| Main nutrient composition | Content |
| Retinol equivalent (μ g) | 20.5-21.5 |
| VitB1 (mg) | 0.40-0.44 |
| Riboflavin (mg) | 0.13-0.15 |
| Xitix (mg) | 27-29 |
| Calcium （mg） | 27-29 |
| Iron （mg） | 4.1-4.3 |
| Zinc （mg） | 1.3-1.5 |
Embodiment
The present invention is described further below in conjunction with embodiment.Following examples only are several specific embodiment of the present invention, but design concept of the present invention is not limited thereto, and allly utilize this design that the present invention is carried out the change of unsubstantiality, all should belong to the behavior of invading protection domain of the present invention.
Method among the following embodiment if no special instructions, is ordinary method.
Percentage composition among the following embodiment is the quality percentage composition if no special instructions.
Embodiment 1:
Raw material: apple, polygalacturonase, H
2SO
3, yeast.
Preparation technology: after the apple maturation, do not go intentionally to pluck, it is hung branch, with the apple deep colling, band ice is plucked then after unexpected cooling; Or after the ripe harvesting of apple, directly place it in deep colling under-6 ℃ of environment, and the apple of deep colling is extractd carpopodium, branches and leaves, reject disease and pest, go bad etc. do not conform to ciruela;
Under the apple freezing state, under 8 ℃ of conditions of envrionment temperature, with fruit fragmentation, pressure extracting juice, the fruit juice sugar degree of squeezing is controlled at 30%, adds the H of fruit juice weight 0.03% in fruit juice
2SO
3And the polygalacturonase of fruit juice weight 0.01%, under 5 ℃ of temperature, left standstill 24 hours behind the dissolving mixing, then the fruit juice filtering is precipitated;
Contain the yeast liquid of syrup after the activation of adding fruit juice weight 0.02% in the fruit juice after filtering, and under 10 ℃ of temperature condition, ferment;
The preparation method of yeast liquid who contains syrup after the described activation is as follows: it is to be prepared from by described parts by weight by following raw material, 2 parts of sugar, 5 parts in dry yeast, 100 parts in water, to meet in the sugar of described umber, the water that dry yeast is dissolved into described umber, all activation 1 hour is promptly down at 30 ℃ in the dissolving back;
When the karusen sugar degree 11% the time, to the H that wherein adds fruit juice weight 0.12%
2SO
3, and in 8 ℃ of environment, leave standstill 12 hours stuck fermentations;
10 ℃ of following canning ageing 0.5 year, in order to clarify former wine, separate during ageing with the container bottom throw out, prevent that impurity such as wine pin from bring peculiar smell will carry out pouring for former wine and handling; Pouring is for the first time taked open, contacts in a large number with air to impel wine liquid, and the oxidation that helps former wine is removing carbon dioxide gas side by side; Pouring was for the second time carried out in winter; Pouring for the third time is before in May, second; The 4th pouring was 1 year autumn.Whether want the running check wine holding container to fill in the traditional aging process, then should add fullly immediately as discontented, the used wine of freshening the drink should be same quality, same kind, with the former wine in time or the different year wine of same kind;
Ice hard cider after the canning carries out smart filtering bacterium by tubular fibre Membrane filtering machine or other smart filter equipment, and the bottling back both got 10 ℃ following bottle storage in 0.5 year.
Embodiment 2:
Raw material: apple, polygalacturonase, H
2SO
3, yeast.
Preparation technology: after the apple maturation, do not go intentionally to pluck, it is hung branch, with the apple deep colling, band ice is plucked then after unexpected cooling; Or after the ripe harvesting of apple, directly place it in deep colling under-10 ℃ of environment.The apple of deep colling is extractd carpopodium, branches and leaves, and reject disease and pest, go bad etc. do not conform to ciruela;
Under the apple freezing state, under the envrionment temperature-8 ℃ condition, with fruit fragmentation, pressure extracting juice, the fruit juice sugar degree of squeezing is controlled at 40%, adds the H of fruit juice weight 0.13% in fruit juice
2SO
3And the polygalacturonase of fruit juice weight 0.1%, under 15 ℃ of temperature, left standstill 12 hours behind the dissolving mixing, then the fruit juice filtering is precipitated;
Contain the yeast liquid of syrup after the activation of adding fruit juice weight 0.04% in the fruit juice after filtering, and under 20 ℃ of temperature condition, ferment;
The preparation method of yeast liquid who contains syrup after the described activation is as follows: it is to be prepared from by described parts by weight by following raw material, 2 parts of sugar, 10 parts in dry yeast, 100 parts in water, to meet in the sugar of described umber, the water that dry yeast is dissolved into described umber, all activation 1 hour is promptly down at 30 ℃ in the dissolving back;
When the karusen sugar degree 21% the time, to the H that wherein adds fruit juice weight 0.17%
2SO
3, and in 5 ℃ of environment, leave standstill 24 hours stuck fermentations;
20 ℃ of following canning ageing 2 years, in order to clarify former wine, separate during ageing with the container bottom throw out, prevent that impurity such as wine pin from bring peculiar smell will carry out pouring for former wine and handling.Pouring is for the first time taked open, contacts in a large number with air to impel wine liquid, and the oxidation that helps former wine is removing carbon dioxide gas side by side; Pouring was for the second time carried out in winter; Pouring for the third time is before in May, second; The 4th pouring was 1 year autumn.Whether want the running check wine holding container to fill in the traditional aging process, then should add fullly immediately as discontented, the used wine of freshening the drink should be same quality, same kind, with the former wine in time or the different year wine of same kind;
Ice hard cider after the canning carries out smart filtering bacterium by tubular fibre Membrane filtering machine or other smart filter equipment, and the bottling back both got 20 ℃ following bottle storage in 0.5 year.
Embodiment 3:
Raw material: apple, polygalacturonase, H
2SO
3, yeast.
Preparation technology: after the apple maturation, do not go intentionally to pluck, it is hung branch, with the apple deep colling, band ice is plucked then after unexpected cooling; Or after the ripe harvesting of apple, directly place it in deep colling under-18 ℃ of environment.The apple of deep colling is extractd carpopodium, branches and leaves, and reject disease and pest, go bad etc. do not conform to ciruela;
Under the apple freezing state, under 5 ℃ of conditions of envrionment temperature, with fruit fragmentation, pressure extracting juice, the fruit juice sugar degree of squeezing is controlled at 35%, adds the H of fruit juice weight 0.1% in fruit juice
2SO
3And the polygalacturonase of fruit juice weight 0.05%, under 10 ℃ of temperature, left standstill 15 hours behind the dissolving mixing, then the fruit juice filtering is precipitated;
Contain the yeast liquid of syrup after the activation of adding fruit juice weight 0.03% in the fruit juice after filtering, and under 15 ℃ of temperature condition, ferment;
The preparation method of yeast liquid who contains syrup after the described activation is as follows: it is to be prepared from by described parts by weight by following raw material, 2 parts of sugar, 15 parts in dry yeast, 100 parts in water, to meet in the sugar of described umber, the water that dry yeast is dissolved into described umber, all activation 1 hour is promptly down at 30 ℃ in the dissolving back;
When the karusen sugar degree 16% the time, to the H that wherein adds fruit juice weight 0.15%
2SO
3, and in 0 ℃ of environment, leave standstill 15 hours stuck fermentations;
15 ℃ of following canning ageing 1 year, in order to clarify former wine, separate during ageing with the container bottom throw out, prevent that impurity such as wine pin from bring peculiar smell will carry out pouring for former wine and handling.Pouring is for the first time taked open, contacts in a large number with air to impel wine liquid, and the oxidation that helps former wine is removing carbon dioxide gas side by side; Pouring was for the second time carried out in winter; Pouring for the third time is before in May, second; The 4th pouring was 1 year autumn.Whether want the running check wine holding container to fill in the traditional aging process, then should add fullly immediately as discontented, the used wine of freshening the drink should be same quality, same kind, with the former wine in time or the different year wine of same kind;
Ice hard cider after the canning carries out smart filtering bacterium by tubular fibre Membrane filtering machine or other smart filter equipment, and the bottling back both got 15 ℃ following bottle storage in 1 year.
Embodiment 4:
Raw material: apple, polygalacturonase, H
2SO
3, yeast.
Preparation technology: after the apple maturation, do not go intentionally to pluck, it is hung branch, with the apple deep colling, band ice is plucked then after unexpected cooling; Or after the ripe harvesting of apple, directly place it in deep colling under-14 ℃ of environment.The apple of deep colling is extractd carpopodium, branches and leaves, and reject disease and pest, go bad etc. do not conform to ciruela;
Under the apple freezing state, under the envrionment temperature-4 ℃ condition, with fruit fragmentation, pressure extracting juice, the fruit juice sugar degree of squeezing is controlled at 38%, adds the H of fruit juice weight 0.08% in fruit juice
2SO
3And the polygalacturonase of fruit juice weight 0.07%, under 7 ℃ of temperature, left standstill 19 hours behind the dissolving mixing, then the fruit juice filtering is precipitated;
Contain the yeast liquid of syrup after the activation of adding fruit juice weight 0.025% in the fruit juice after filtering, and under 12 ℃ of temperature condition, ferment;
The preparation method of yeast liquid who contains syrup after the described activation is as follows: it is to be prepared from by described parts by weight by following raw material, 2 parts of sugar, 8 parts in dry yeast, 100 parts in water, to meet in the sugar of described umber, the water that dry yeast is dissolved into described umber, all activation 1 hour is promptly down at 30 ℃ in the dissolving back;
When the karusen sugar degree 13% the time, to the H that wherein adds fruit juice weight 0.16%
2SO
3, and in 4 ℃ of environment, leave standstill 17 hours stuck fermentations;
12 ℃ of following canning ageing 0.8 year, in order to clarify former wine, separate during ageing with the container bottom throw out, prevent that impurity such as wine pin from bring peculiar smell will carry out pouring for former wine and handling.Pouring is for the first time taked open, contacts in a large number with air to impel wine liquid, and the oxidation that helps former wine is removing carbon dioxide gas side by side; Pouring was for the second time carried out in winter; Pouring for the third time is before in May, second; The 4th pouring was 1 year autumn.Whether want the running check wine holding container to fill in the traditional aging process, then should add fullly immediately as discontented, the used wine of freshening the drink should be same quality, same kind, with the former wine in time or the different year wine of same kind;
Ice hard cider after the canning carries out smart filtering bacterium by tubular fibre Membrane filtering machine or other smart filter equipment, and the bottling back both got 17 ℃ following bottle storage in 1.2 years.
Claims (1)
1. ice hard cider working method is characterized in that: with apple by nature freezing or artificial freezing after, broken under-8 ℃-8 ℃ envrionment temperature, squeeze the juice under the fruit freezing state, institute's squeezing juice sugar degree is controlled at 30%-40%; The H that in the fruit juice that squeezes, adds fruit juice weight 0.03%-0.13%
2SO
3And the polygalacturonase of fruit juice weight 0.01%-0.1%, under 5 ℃ of-15 ℃ of temperature, left standstill 12-24 hours behind the dissolving mixing, then the fruit juice filtering is precipitated, the yeast liquid that contains syrup in the fruit juice after filtering after the activation of adding fruit juice weight 0.02-0.04%, and under 10 ℃ of-20 ℃ of temperature condition, ferment, when the karusen sugar degree 11%-21% the time, to the H that wherein adds fruit juice weight 0.12%-0.17%
2SO
3, and in 0-12 ℃ of environment, leave standstill 12-24 hours stuck fermentations, and then, again wine is carried out clarifying treatment 10 ℃ of-20 ℃ of following canning ageing 0.5-3 years, smart filtering bacterium, the bottling back is store 0.5-2 years promptly at 10 ℃-20 ℃ following bottle; The preparation method of yeast liquid who contains syrup after the described activation is as follows: it is to be prepared from by described parts by weight by following raw material, 2 parts of sugar, 100 parts of dry yeast 5-15 parts, water, to meet in the sugar of described umber, the water that dry yeast is dissolved into described umber, all activation 1 hour is promptly down at 30 ℃ in the dissolving back.
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|---|---|---|---|
| CN2012100013869A CN102424787B (en) | 2012-01-05 | 2012-01-05 | Ice cider processing technology and product thereof |
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|---|---|---|---|
| CN2012100013869A CN102424787B (en) | 2012-01-05 | 2012-01-05 | Ice cider processing technology and product thereof |
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| CN102424787B true CN102424787B (en) | 2013-07-24 |
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|---|---|---|---|---|
| CN103881870A (en) * | 2014-04-10 | 2014-06-25 | 江海 | Production method of ice orange fruit wine |
| CN105524797B (en) * | 2016-03-03 | 2018-11-23 | 方绍健 | A kind of applejack and its brewage process |
| CN109251810A (en) * | 2017-07-13 | 2019-01-22 | 烟台美峪葡萄酒有限公司 | A kind of method of brewing of calvados |
| CN109266489A (en) * | 2017-07-13 | 2019-01-25 | 烟台美峪葡萄酒有限公司 | A kind of method of brewing of ice applejack |
| CN109220468B (en) * | 2018-09-30 | 2021-04-06 | 安贵阳 | Method for retaining fruits on apple ice wine raw material tree |
| CN109055079A (en) * | 2018-09-30 | 2018-12-21 | 安贵阳 | A kind of cryoablation method of manual simulation's apple fruit ice wine apple |
| CN110591860A (en) * | 2019-08-22 | 2019-12-20 | 四川三鲜生态农业有限公司 | Dragon fruit wine making process |
| CN114456892A (en) * | 2022-02-14 | 2022-05-10 | 烟台嘉桐酒业有限公司 | Process for brewing sparkling fruit wine |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101709254A (en) * | 2009-12-22 | 2010-05-19 | 天津农学院 | Cider with low alcohol content and brewing method thereof |
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| CN1740302A (en) * | 2005-09-21 | 2006-03-01 | 德钦县东方酒业有限责任公司 | Ice grape wine producing process |
| CN100404660C (en) * | 2006-07-31 | 2008-07-23 | 陕西科技大学 | Production method of apple wine |
| CN101144054B (en) * | 2007-08-08 | 2010-09-29 | 烟台张裕集团有限公司 | Brewing method for ice grape wine |
| CN101260350B (en) * | 2008-04-17 | 2011-08-10 | 辽宁省果树科学研究所 | Technique for processing Qiyexian apple dry white wine and products thereof |
| KR101052987B1 (en) * | 2008-07-25 | 2011-07-29 | 영농조합법인 고운 | Bokbunja Ice Wine and its manufacturing method |
| KR20110100470A (en) * | 2010-03-04 | 2011-09-14 | 최혜영 | Ice wine |
| CN101812389B (en) * | 2010-04-22 | 2013-04-03 | 食品行业生产力促进中心 | Low-alcohol ice wine and brewing process thereof |
| CN101845373B (en) * | 2010-05-25 | 2013-01-02 | 沈阳农业大学 | Making method of blueberry ice wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101709254A (en) * | 2009-12-22 | 2010-05-19 | 天津农学院 | Cider with low alcohol content and brewing method thereof |
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Inventor after: Zhang Sumin Inventor after: Sui Shaoyi Inventor after: Wang Xuesong Inventor after: Li Ke Inventor after: Sui Hongtao Inventor after: Liu Jing Inventor after: Wang Baisong Inventor before: Sui Hongtao Inventor before: Sui Shaoyi Inventor before: Zhang Sumin Inventor before: Wang Xuesong Inventor before: Li Ke |
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Free format text: CORRECT: INVENTOR; FROM: SUI HONGTAO SUI SHAOYI ZHANG SUMIN WANG XUESONG LI KE TO: ZHANG SUMIN SUI SHAOYI WANG XUESONG LI KE SUI HONGTAO LIU JING WANG BAISONG |
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