CN103333767A - Cider preparation process and usage thereof - Google Patents
Cider preparation process and usage thereof Download PDFInfo
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- CN103333767A CN103333767A CN2013102514289A CN201310251428A CN103333767A CN 103333767 A CN103333767 A CN 103333767A CN 2013102514289 A CN2013102514289 A CN 2013102514289A CN 201310251428 A CN201310251428 A CN 201310251428A CN 103333767 A CN103333767 A CN 103333767A
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Abstract
The invention discloses a cider preparation process comprising the following steps: apple sorting, cleaning, crushing, juicing, SO2 adding, pectinase adding, standing, separating, low temperature fermenting, transferring into a pool, SO2 refilling, alcohol adding, storing, mixing, glue feeding, filtering, freezing, aseptic filling and packaging to obtain a finished product. The cider disclosed by the invention has double nutrients generated by the apple and biological fermentation, thereby capable of reducing the deposition of cholesterol in blood vessels, preventing arteriosclerosis, reducing blood fat and softening the blood vessels if being usually drunk.
Description
Technical field
The invention belongs to field of food, relate to a kind of preparation technology of liquid fermenting fruit wine, preparation technology of especially a kind of hard cider and uses thereof.
Background technology
The hard cider production technology is more, but technological process is roughly the same.Its production technique is as follows:
At first be Qin Guan and Fuji's commodity mellow fruit of the ripening degree of selection height, high sugar content, maintain strict control over pick, clean and close, ensure fruit wine purity and quality from the source.Two, be to put into 65 tons of fermentor tank spontaneous fermentations 7--10 days after adopting the spontaneous fermentation of big molten device liquid sub and using the fruit juice stirring of modern biotechnology with metering, temperature must remain on 20 degree between 25 degree in jar, at any time with air-conditioning, water rob etc. equipment regulate the workshop and jar in temperature, the fermentation of Sucus Mali pumilae self sugar can be changed into the number of degrees of wine like this, can keep alcohol after generally fermenting is 12 to 14 degree, and keep the nutritive ingredient of former apple easily to be absorbed by the body, guaranteed that also the yield of liquor and basic former vinosity amount are stable, employing be the liquid fermenting hard cider.
Clean then, flush away dirt and pesticide residue etc. through pulling an oar, adding colour protecting agent, are carried out polygalacturonase again and are handled, and after squeezing the juice, adjust fruit juice constituents, inoculation yeast and fermentation then, play glue to handle again, clarification, filtration back can and sterilization.
Some hard cider production technology is raw material with the apple condensed juice, and its technological process is from the fruit juice constituents adjustment, and technology is simple; At present, the hard cider production technology has comprised the production of dissimilar wine in each such as dry type, half-dry type, sweet type, semi-sweet, foaming, champagne, brandy, but what relatively receive an acclaim is the hard cider of sweet type, semi-sweet.
The hard cider brewing technique is many at present, but the shortcoming in the hard cider production mainly shows: raw material is selected for use unreasonable.Brewing technique about wherein only about half of is raw material with the mixing juice of apple or the bright juice of apple and inspissated juice, be included in the hard cider in the trial production, such Ping Guo Jiu Ugly technology for making technology is simple, but, production process at the Sucus Mali pumilae inspissated juice needs thermal treatment, the fruit juice that often obtains is Vandyke brown, and comparatively tangible burnt burning is arranged sometimes, influences color, color and luster and the taste (burnt burning is arranged) of hard cider; Also having is raw material with the apple much, obtains the bright juice of apple through squeezing the juice, fermentation then, but in the technology of squeezing the juice, need be to apple peel, stoning, such technology is only applicable to the lab scale in laboratory, for big industrial production hard cider, it is very big to do difficulty like this, or even infeasible; The production of hard cider overwhelming majority technology adopt low temperature fermentation, and fermentation time is at 15～20 days, and yeast particularly dead yeast and fermentation liquid is long duration of contact, gives hard cider with poor tastes such as yeast flavours; Moreover the hard cider product is single, and mouthfeel is not very satisfactory, and this also is one of important factor of already developing of restriction hard cider.
Summary of the invention
The objective of the invention is to overcome the shortcoming of above-mentioned prior art, preparation technology of a kind of hard cider and uses thereof is provided, hard cider of the present invention contains the double nutrition composition that apple itself and biological fermentation produce, and often drinks can reduce the deposition of cholesterol on blood vessel, prevent arteriosclerosis, blood fat reducing and vessel softening.
The objective of the invention is to solve by the following technical programs:
A kind of preparation technology of hard cider: comprise apple sorting, cleaning, fragmentation, squeeze the juice, separation, low temperature fermentation, commentaries on classics pond, storage, allotment, down glue, filtration, freezing, sterile filling, pack, obtain finished product.
Described apple sorting requires fully ripe, and then washes fruit through the spray fruit washing machine, selects the fragility fruit; Described fragmentation, to squeeze the juice be the means press juice of pulp being taked broken pressurization, and nuclear can not crush.
Described low temperature fermentation: isolated Sucus Mali pumilae is filled the volume of fermentor tank 90%, add the wine fermentation active dry yeast of 0.03-0.05%; Need keep 18～20 ℃ low temperature at whole fermentation stage.
Described Sucus Mali pumilae is after fermentation in 8～12 days; Sugar degree wherein is below 3g/L, and yeast etc. avale, and needs that the former wine of the apple of fermentation ends is changeed the pond this moment and separates, and the ethanol content of the former wine of apple is reached about 12 °.
Described being allocated as: the former wine of apple is after 4～5 months sealing 6 is deposited, and needing changes the allotment that sugar, wine, acid are carried out in the pond, makes each composition keep suitably example, and it is soft that the wine body is coordinated;
Described glue, filtration down: deployed hard cider needs to play glue to handle with the bentonite of 400-600mg/L, and fully stirs evenly, and leaves standstill after 10～14 days supernatant liquor is carried out filtering separation.
Described freezing referring to: will play the sweet hard cider after glue filters under 4.5-5.5 ℃ temperature condition, to keep 7 days, and take advantage of cold filtration.
Described can is that the sweet hard cider behind the freezing and filtering is carried out sterile filling, before can, the pipeline that wine liquid is passed through and filling wine machine conscientiously carry out the wet sterilization operation earlier, and irritating wine must be through sterilising treatment with bottle, and then through irritating wine machine dress wine, seal in order to the cork stopper that killed bacterium at last.Described fruit wine is used for body-care.
Hard cider of the present invention contains the double nutrition composition that apple itself and biological fermentation produce, and often drinks can reduce the deposition of cholesterol on blood vessel, prevent arteriosclerosis, blood fat reducing and vessel softening.
Embodiment
Below the present invention is done and describes in further detail:
A kind of preparation technology of hard cider is characterized in that: comprise apple sorting, cleaning, fragmentation, squeeze the juice, add dry yeast, low temperature fermentation, commentaries on classics pond, storage, allotment, filtration, freezing, sterile filling, pack, obtain finished product.
(1) sorting: the sorting apple quality how, and is very big to the quality product influence of producing.Be suitable for the apple that high-grade hard cider brewages and should be the fragility fruit, continuous apple side should not be used.The apple that enters factory requires abundant maturation, and then washes fruit through the spray fruit washing machine, avoids fruit to overstock.
(2) broken, squeeze the juice: the moisture in the apple is fettered by hydrophilic colloids such as protein, pectin and micro-starch mostly, therefore, pulp is taked the means press juice of broken pressurization, notice that nuclear can not crush, otherwise can bring different assorted flavor into to fruit juice.
(3) low temperature fermentation: isolated Sucus Mali pumilae is filled the volume of fermentor tank 90%, add the wine fermentation active dry yeast of 0.03-0.05%.In the process of subsequent fermenting, can produce heat; Cause liquid product temperature to rise, therefore will adopt cooling measure, whole fermentation stage need keep
Low temperature.
(5) allotment: the former wine warp of apple
After individual month sealing 6 was deposited, needing changeed the allotment that sugar, wine, acid are carried out in the pond, made each composition keep suitably example, and it is soft that the wine body is coordinated.
(6) glue, filtration down: deployed hard cider needs to play glue to handle with the bentonite of 400-600mg/L, and fully stirs evenly, and leaves standstill
After it supernatant liquor is carried out filtering separation.
(7) freezing: as will to play the sweet hard cider after glue filters under 4.5-5.5 ℃ temperature condition, to keep 7 days, and take advantage of cold filtration.Can make the mouthfeel of sweet hard cider soft like this, insoluble substance is separated out and by removing by filter in the wine liquid, thereby improves the stability of sweet hard cider.
(8) can: the sweet hard cider behind the freezing and filtering is carried out sterile filling, before can, the pipeline that wine liquid is passed through and filling wine machine conscientiously carry out the wet sterilization operation earlier, irritating wine must be through sterilising treatment with bottle, and then through irritating wine machine dress wine, seal in order to the cork stopper that killed bacterium at last, so just can not need again sweet hard cider heat-sterilization to be handled, in order to avoid influence the quality flavor of hard cider.
Two. health-care effect:
Hard cider contains the double nutrition composition that apple and biological fermentation produce, and contains 25 seed amino acids, wherein has 8 kinds to be the indispensable amino acid that human body can not synthesize; Contain the organic acid based on oxysuccinic acid in the hard cider, help away to cause in the human body the unnecessary salt of arteriosclerosis and urinary calculus, help body metabolism, keep balance: contain promotion human development and treatment and prophylactic VITAMIN in the hard cider, as vitamin B12, vitamins C and inositol etc.; Contain numerous mineral substance and trace elements such as calcium, magnesium in the apple, can help human consumption to absorb, keep people's acid base equilibrium, the control volume inner equilibrium; Especially noticeablely be, contain fat combustion agent one pyruvic acid in the hard cider, can play the effect that consumes fat, an amount of pyruvic acid concentration can make human body reach the equilibrium of supply and demand and fat or thin suitable state, long-term drinking, the good method of the body-building of can yet be regarded as, fat-reducing.Studies show that recently: hard cider has resistance of oxidation, helps to delay senility and improve immunological competence.
The above, it only is preferred embodiment of the present invention, be not that the present invention is done any pro forma restriction, though the present invention discloses as above with preferred embodiment, yet be not in order to limit the present invention, any those skilled in the art, in not breaking away from the technical solution of the present invention scope, when the method that can utilize above-mentioned announcement and technology contents are made a little change or be modified to the equivalent embodiment of equivalent variations, in every case be the content that does not break away from technical solution of the present invention, any simple modification that foundation technical spirit of the present invention is done above embodiment, equivalent variations and modification still belong in the scope of technical solution of the present invention.
Claims (8)
1. the preparation technology of a hard cider is characterized in that:
Comprise apple sorting, cleaning, fragmentation, squeeze the juice, add SO
2, add polygalacturonase, leave standstill, separation, low temperature fermentation, commentaries on classics pond, add SO
2, add alcohol, storage, allotment, down glue, filtration, freezing, sterile filling, pack, obtain finished product.
2. the preparation technology of hard cider according to claim 1 is characterized in that:
Described apple sorting requires fully ripe, should reject sick wormed fruit, mould decayed fruit, crude fruit, and then wash fruit through the spray fruit washing machine, selects the fragility fruit; Described fragmentation, to squeeze the juice be the means press juice of pulp being taked broken pressurization, and nuclear can not crush.
3. the preparation technology of hard cider according to claim 1 is characterized in that:
Described interpolation SO
2, add polygalacturonase and refer to enter fermentation vat by the Sucus Mali pumilae that squeezing obtains, in time add the SO of 70～90mg/L then
2With 40～60mg/L polygalacturonase, fully mixing leaves standstill 24h;
Described low temperature fermentation: isolated Sucus Mali pumilae is filled the volume of fermentor tank 90%, add the wine fermentation active dry yeast of 0.03-0.05%; Need keep 18～20 ℃ low temperature at whole fermentation stage.
4. the preparation technology of hard cider according to claim 1 is characterized in that:
The described SO that adds
2, add alcohol: Sucus Mali pumilae is after fermentation in 8～12 days; Sugar degree wherein is below 3g/L, and yeast etc. avale, and needs that the former wine of the apple of fermentation ends is changeed the pond this moment and separates, and add the SO of 60mg/L
2, the ethanol content of the former wine of apple is reached about 12 °.
5. the preparation technology of hard cider according to claim 1 is characterized in that:
Described being allocated as: the former wine of apple is after 4～5 months sealing 6 is deposited, and needing changes the allotment that sugar, wine, acid are carried out in the pond, makes each composition keep suitably example, and it is soft that the wine body is coordinated;
Described glue, filtration down: deployed hard cider needs to play glue to handle with the bentonite of 400-600mg/L, and fully stirs evenly, and leaves standstill after 10～14 days supernatant liquor is carried out filtering separation.
6. the preparation technology of hard cider according to claim 1 is characterized in that:
Described freezing referring to: will play the sweet hard cider after glue filters under 4.5-5.5 ℃ temperature condition, to keep 7 days, and take advantage of cold filtration.
7. the preparation technology of hard cider according to claim 1 is characterized in that:
Described can is that the sweet hard cider behind the freezing and filtering is carried out sterile filling, before can, the pipeline that wine liquid is passed through and filling wine machine conscientiously carry out the wet sterilization operation earlier, and irritating wine must be through sterilising treatment with bottle, and then through irritating wine machine dress wine, seal in order to the cork stopper that killed bacterium at last.
As claim 1,2,3,4,5,6 and as described in the purposes of hard cider, it is characterized in that: described fruit wine is used for body-care.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2013102514289A CN103333767A (en) | 2013-06-24 | 2013-06-24 | Cider preparation process and usage thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2013102514289A CN103333767A (en) | 2013-06-24 | 2013-06-24 | Cider preparation process and usage thereof |
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| CN2013102514289A Pending CN103333767A (en) | 2013-06-24 | 2013-06-24 | Cider preparation process and usage thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103911255A (en) * | 2014-03-31 | 2014-07-09 | 肖秀萍 | Processing technology of cider |
| CN108251247A (en) * | 2018-03-14 | 2018-07-06 | 李德鹏 | A kind of apple method for preparing medicated wine |
| CN108410628A (en) * | 2018-05-03 | 2018-08-17 | 李春光 | The preparation method of applejack |
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 |
-
2013
- 2013-06-24 CN CN2013102514289A patent/CN103333767A/en active Pending
Patent 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 |
Non-Patent Citations (2)
| Title |
|---|
| 曾洁等: "《果酒生产技术》", 31 January 2011, article "苹果酒", pages: 152 - 154 * |
| 陈玮等: "功能性苹果酒酿造工艺研究", 《中国酿造》, no. 07, 15 April 2008 (2008-04-15), pages 88 - 91 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103911255A (en) * | 2014-03-31 | 2014-07-09 | 肖秀萍 | Processing technology of cider |
| CN108251247A (en) * | 2018-03-14 | 2018-07-06 | 李德鹏 | A kind of apple method for preparing medicated wine |
| CN108410628A (en) * | 2018-05-03 | 2018-08-17 | 李春光 | The preparation method of applejack |
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Application publication date: 20131002 |