CN104651186A - Anti-haze berry enzyme sparkling apple wine and preparation method thereof - Google Patents

Abstract

Anti-smog berry enzyme sparkling cider and a preparation method thereof, the method includes the steps of fermenting and producing based on two types of raw materials, traditional Chinese medicine and berries. Concentrated apple juice is added during preparation, and CO ₂ is mixed during filling. The selected Chinese medicine raw materials are all medicinal and edible plants or fruits with obvious medicinal value. Various functions such as nourishing the stomach and strengthening the spleen, catalyzing stones, clearing heat and reducing phlegm, moistening the lungs and relieving cough are organically integrated into the product; and then participate in the fermentation of berries to produce a large amount of nutrients. Its color is natural and nutritious, containing a large amount of vitamins and organic Acids, amino acids, and minerals are beneficial to the body's absorption. The product is clear and bright, with outstanding fruity aroma, rich nutrition, pure taste, comfortable taste, good color and fragrance, long-term storage at room temperature without deterioration, frequent drinking can improve the body's own immune function, and has the ability to clean and nourish the human respiratory system effect.

Description

Anti-smog berry enzyme sparkling cider and preparation method thereof

technical field

The invention relates to an anti-smog berry enzyme sparkling cider and a preparation method thereof.

Background technique

Haze is a combination of fog and haze. Because of the deterioration of air quality, the phenomenon of smog weather has increased significantly, and the harm has increased. The hazy weather phenomenon in many areas of China is incorporated into the fog as a disastrous weather warning and forecast. Collectively referred to as "smog weather". Smog is the result of the interaction between specific climatic conditions and human activities.

Fog and haze are two different weather phenomena from a meteorological point of view. The main feature of fog is the near-surface layer, whose height does not exceed 400 meters, and is composed of tiny water droplets in the air layer below this. Fog, like clouds, has a clear boundary with the clear sky area, the distribution of fog droplet concentration is uneven, and the diameter of fog droplets is relatively large, ranging from a few microns to 100 microns, with an average diameter of about 10-20 microns, which can be seen with the naked eye Droplets of mist floating in the air. Because the light scattered by fog composed of liquid water or ice crystals has little to do with the wavelength, the fog appears milky or bluish white.

The main component of haze is a kind of dust, commonly referred to as dust, such as some tiny particles such as sulfuric acid and nitric acid. The thickness of the haze is relatively thick, up to 1-3 kilometers. The difference between haze and fog is that the relative humidity is not high when haze occurs, while the relative humidity in fog is saturated. Generally, when the relative humidity is less than 80%, the deterioration of visibility caused by turbidity and blurred vision is caused by haze. When the relative humidity is greater than 90%, the deterioration of visibility caused by turbidity and blurred vision is caused by fog. The deterioration of visibility caused by the occasional atmospheric turbidity and blurred vision is caused by the mixture of haze and fog, but its main component is haze. Haze is different from fog and clouds. There is no clear boundary between the haze and the clear sky area. The distribution of haze particles is relatively uniform, and the diameter of haze particles is relatively small, ranging from 0.001 microns to 10 microns, with an average diameter of about 1-2 microns. , the particles floating in the air cannot be seen by the naked eye. Due to the haze composed of particles such as dust, sulfuric acid, and nitric acid, it scatters more light with longer wavelengths, so the haze looks yellow or orange-gray.

Along with the deterioration of air quality, haze phenomenon appears to increase, and harm increases the weight of, therefore, many areas of our country incorporate haze weather phenomenon into mist together as disastrous weather early warning and forecasting, collectively referred to as " haze weather ".

In 2013, "smog" became the keyword of the year. In January of this year, 4 times of smog covered 30 provinces (autonomous regions and municipalities). In Beijing, only 5 days were not smog days. According to a report, less than 1% of the 500 largest cities in China meet the air quality standards recommended by the World Health Organization. At the same time, 7 of the 10 most polluted cities in the world are in China.

Haze caused by fine particles is even more harmful to human health than sandstorms. Particles with a particle size of 10 microns or more will be kept out of the human nose; particles with a particle size between 2.5 microns and 10 microns can enter the upper respiratory tract, but some of them can be excreted through sputum, etc. The internal fluff blocks it, which is relatively less harmful to human health; and the fine particles with a particle size below 2.5 microns, whose diameter is equivalent to 1/10 the size of a human hair, are not easy to be blocked. After being inhaled into the human body, it will directly enter the lungs and bronchi, interfere with the gas exchange in the lungs, cause asthma, bronchitis, cardiovascular disease and lung diseases, and affect breathing.

Our research has found that in real life, there are many plants and fruits with the same origin of medicine and food, which have the effects of promoting lungs, eliminating phlegm, relieving throat, detoxifying, clearing fire, and calming the nerves. It has the functions of nourishing the blood, nourishing the middle and replenishing Qi, clearing away heat and diuresis, and nourishing the skin. To prevent and treat various diseases caused by smog. These medicinal and edible plants and fruits include:

1. Black fungus

The use of black fungus as medicine was first recorded in the "Shen Nong's Materia Medica" in the Han Dynasty. Traditional Chinese medicine believes that its nature is flat and sweet, and it enters the two meridians of the stomach and large intestine. It can cool blood and stop bleeding, harmonize blood and nourish nutrition, nourish qi and moisten lung, nourish yin and moisten dryness, skin care and beauty, nourish stomach and spleen.

Black fungus is rich in plant collagen, which has a strong adsorption effect, and it also has a dissolution and oxidation effect on indigestible hair, chaff, wood residue, sand, metal filings and other foreign matter that is intentionally eaten. Eating black fungus often can play a role in cleaning up the digestive tract, clearing the stomach and cleaning the intestines. Especially for workers engaged in ore mining, metallurgy, cement manufacturing, hairdressing, flour processing, cotton spinning and wool spinning, etc., which seriously purify the air. Regular consumption of black fungus can play a good role in health care. Black fungus has the functions of nourishing, benefiting the stomach, promoting blood circulation and moistening dryness. Black fungus is rich in cellulose and a special plant collagen. These two substances can promote gastrointestinal peristalsis, promote the excretion of intestinal fatty food, reduce Absorption of fat in food, thereby preventing obesity; colloid in black fungus can also absorb and gather dust and impurities remaining in the digestive system of the human body, excrete it from the body, and play the role of clearing soup and stomach. Black fungus has a more significant function of resolving endogenous foreign bodies such as gallstones, kidney stones, and bladder stones. The fermentation and plant alkaloids contained in black fungus have the characteristics of promoting the secretion of various glands in the digestive tract and urinary tract, and cooperate with these secretions to catalyze stones, lubricate the pipeline, and make the stones discharge.

2. Sydney

Many people may not know much about the efficacy and function of Sydney. They just know that it can be used to reduce fire and quench thirst. They are not too clear about other functions. In fact, Sydney can not only produce body fluid and relieve cough, but also benefit beauty, Curing diseases is a good fruit that everyone should not let go in autumn. The efficacy and role of Sydney are as follows:

(1) Sydney is rich in trace elements such as vitamins, which are helpful for beauty. Sydney is rich in potassium, carbohydrates, magnesium, calcium, phosphorus, cellulose, sodium, vitamins, protein, iron and zinc 0.25 mg and other substances, which are helpful for supplementing trace elements in the human body, and are also helpful for beauty.

(2) Sydney can cure wind-heat and detoxify. Sydney pear is sweet and cold in taste, contains malic acid, citric acid, vitamin B1, B2.C, carotene, etc. It has the effects of promoting body fluid and moistening dryness, clearing heat and reducing phlegm, especially suitable for consumption in autumn.

(3) Sydney can moisten the lungs. Modern medical research has proved that pears do have the effects of moistening lungs and clearing dryness, relieving cough and reducing phlegm, and nourishing blood and strengthening muscles. Therefore, it has a good effect on dry throat, itching, pain, hoarseness, thick phlegm, constipation, and red urine in patients with acute bronchitis and upper respiratory tract infection.

(4) Sydney also has the effect of lowering blood pressure and nourishing yin and clearing away heat. It is good for patients with high blood pressure, hepatitis, and liver cirrhosis to eat pears.

3. Bellflower

Platycodon grandiflorum is a plant of Campanulaceae family. The dry root of platycodon grandiflorum is bitter, pungent and slightly warm in nature. Go into the lung meridian. It can eliminate phlegm and relieve cough, and has the effect of dispersing lung and draining pus. Its tender stems and leaves and roots can be eaten as vegetables. Rich in Northeast my country, it is a specialty of the Korean nationality. Platycodon grandiflora saponin contained in Platycodon grandiflorum directly stimulates the oral cavity, throat, and gastric mucosa, reflexively increases the hypersecretion of bronchial mucosa, thereby diluting sputum and making it easy to discharge; Platycodon grandiflorum has antitussive effect, enhances anti-inflammatory and immune effects, and its The anti-inflammatory strength is similar to that of aspirin; the water extract can enhance the phagocytosis of macrophages, enhance the bactericidal power of neutrophils, and increase the activity of lysozyme; it has a preventive effect on stress ulcers. Platycodon grandiflorum crude saponins have sedative, analgesic, antipyretic effects, and can lower blood sugar, lower cholesterol, and relax smooth muscle. Platycodon saponin has a strong hemolytic effect.

4. Lily

Lily, also known as vegetable lily, Suannao potato, and Qiang Qu, is a well-known health food and commonly used traditional Chinese medicine. Folks often make lily into cakes, and Cantonese people prefer to use lily to boil sugar water to moisten the lungs and invigorate qi. Lily is sweet in taste and flat in nature. It has the effects of nourishing the lungs and relieving cough, clearing the heart and calming the nerves, clearing heat and cooling blood, and beautifying the skin. Lily is a good nourishing product with both medicine and food. Fresh lily has good therapeutic effect and can be eaten in all seasons.

The efficacy and role of lily:

Moisturizing the lungs and relieving cough, clearing the heart and calming the nerves, invigorating the middle and nourishing qi, clearing heat and diuresis, clearing away heat and detoxification, cooling blood to stop bleeding, invigorating the spleen and stomach. Treatment of tuberculosis and chronic cough, coughing up phlegm and blood, lily disease, palpitations, insomnia, restlessness, heartache, sore throat, stomach pain due to insufficient stomach yin, constipation, edema, carbuncle sores, beriberi, postpartum hemorrhage , abdominal distension, body pain.

Lily is also known as Fanjiu, Qiangqu, Suannaoyao, Moluo, Zhongfeng, Zhongfenghua, Zhongmai, and Zhongting. Li Shizhen said: "The root of the lily is synthesized from many petals. It may be named because it specializes in treating lily diseases. Tong.” Lily is sweet in taste, flat in nature, slightly cold, enters the heart and lung meridian, has the effect of nourishing the lung and relieving cough, clearing the heart and tranquilizing the nerves, and can be used clinically to treat lung-heat cough, hemoptysis, palpitation due to deficiency, restlessness, insomnia and dreaminess. Lily contains a variety of alkaloids, which have a preventive effect on leukopenia, can increase blood cells, and have a therapeutic effect on cytopenia after chemotherapy and radiotherapy. Lily can also promote and enhance the mononuclear cell system and phagocytosis in the body, and improve the body's humoral immunity. Therefore, lily has a good preventive effect on various cancers.

Lily is sweet and cold in texture, good at nourishing yin and moistening dryness, enters the lung meridian, nourishes lung yin, clears lung heat, has the effects of nourishing yin and moistening lung, clearing heat and relieving cough. It is used in traditional Chinese medicine to treat dryness of the lung or phlegm and cough due to lung heat. in addition. Fresh lily products are rich in phlegm and vitamins, which are beneficial to the metabolism of skin cells. The efficacy and function of lily and eating methods have a certain effect on beautifying and nourishing the skin.

Modern medicine has proved that lily is rich in colchicine, which can quickly reduce inflammation, effectively relieve pain, and has an auxiliary therapeutic effect on acute inflammation caused by gout attacks. Lily can also improve the body's humoral immunity, and has a therapeutic effect on cytopenia after chemotherapy and radiotherapy.

5. Mulberry leaves

Efficacy of mulberry leaves: dispelling wind-heat, clearing lung and moistening dryness, clearing liver and improving eyesight. For anemopyretic cold, dry cough due to lung heat, dizziness and headache, conjunctival congestion and blurred vision.

(1) Evacuation of wind-heat: used for wind-heat cold and red eyes, swelling and pain, often with chrysanthemum.

(2) Clearing liver and improving eyesight: used for wind-fire eye disease (such as acute conjunctivitis). Combined with black sesame sangma pills, it is used for dizziness and blurred vision caused by deficiency of liver yin and hyperactivity of liver yang.

(3) Clearing the lungs and moistening dryness: for dry cough due to lung heat: this product is bitter and cold to clear away lung heat, sweet and cold to benefit yin, and cools and moistens lung dryness, so it can be used for dryness and heat that hurts the lungs, dry cough and less phlegm. For mild cases, almonds and sand ginseng Fritillaria and Fritillaria are equally used, such as Sangxing Decoction; for severe cases, raw gypsum, Ophiopogon japonicus, and donkey-hide gelatin can be used equally.

The role of mulberry leaves:

(1) Mulberry leaves are good at dispersing wind-heat and expelling lung-heat, and are often used in conjunction with chrysanthemum, silver flower, peppermint, Peucedanum, bellflower, etc. for external wind-heat, headache, cough, etc. Mulberry leaves can not only be used for conjunctival congestion caused by wind-heat, but also clear liver fire. For conjunctival congestion and swelling caused by liver fire inflammation, it can be used in conjunction with chrysanthemum, cassia seed, and plantain seed. As for the lack of liver yin and dim eyesight, mulberry leaves can also be used with privet fruit, medlar, and black sesame to nourish the liver and kidney.

(2) Mulberry leaves are light and clear, and can dissipate wind and heat, but the effect is weak. Clinically, it is mainly used to clear the lungs and liver, such as wind-heat attacking the lungs, cough with phlegm, or dry heat injuring the lungs, dry cough without phlegm; With burdock seed and Peucedanum, it can dissipate the wind and clear the lungs; with gypsum and Radix Ophiopogon, it can clear dryness and moisten the lungs; with chrysanthemum and cassia seeds, it can clear the liver and improve eyesight.

(3) Mulberry leaves have antispasmodic effect.

(4) Mulberry leaves have the effect of resisting pathogenic microorganisms. Mulberry leaf decoction has a certain inhibitory effect on Staphylococcus aureus, beta-hemolytic streptococcus, diphtheria bacillus and Escherichia coli in vitro. In addition, it can also kill Leptospira.

(5) Mulberry leaves have anti-inflammatory effects.

(6) Mulberry leaves have hypoglycemic effect. The ecdysterone contained in it has a hypoglycemic effect on the increase in blood sugar induced by various methods, and can promote the conversion of glucose into glycogen, but it does not change the blood sugar of normal animals.

(7) Mulberry leaves have the effect of lowering blood pressure. The mulberry leaf extract was injected into the femoral vein after the dog was anesthetized, and there was a temporary drop in blood pressure, but it did not affect breathing.

(8) Mulberry leaves have an effect on smooth muscle, excitatory effect on animal estrous uterus, and inhibitory effect on rat intestinal muscle.

(9) Mulberry leaves also have blood fat-lowering and diuretic effects.

We crush and beat the above-mentioned medicinal and edible plants and mix them with berries for fermentation. The fermentation products are formulated into various berry enzyme sparkling ciders, which not only have a good taste, but also have a certain anti-smog effect. Regular drinking is beneficial healthy.

Contents of the invention

The purpose of the present invention is to prepare a health drink with an anti-smog effect based on the theory of homology of medicine and food, using common and easily available food and medicine raw materials. At first, the present invention provides a kind of preparation method of anti-smog berry enzyme sparkling cider, comprising the steps:

(1) Preparation of component I:

According to the mass percentage, 10-30% of black fungus, 20-45% of pear, 20-40% of bellflower, 10-30% of lily, and 10-20% of mulberry leaf are mixed and crushed, and then 30-60% of the mass is added to brew After uniform mixing with water, use a colloid mill to refine the slurry to obtain component I;

(2) Pick ripe berries with a sugar content of not less than 10g/100g of fresh fruit, and crush them to obtain pulp;

(3) According to the ratio of 50～300kg:1.5～2.5L:1000kg, component I, aqueous sulfurous acid solution and pulp with a concentration of 6% by mass are mixed, and then fermented at 8-20°C;

(4) After the fermentation is finished, the liquid and solid are separated, and the obtained liquid component is filtered through diatomaceous earth and stored at 0-2° C., which is berry enzyme fermentation raw juice;

(5) According to the mass percentage, evenly mix 5-50% berry enzyme fermented raw juice, 5-20% sweetener, 1-5% apple juice concentrate, edible alcohol and the rest of the brewing water, so that the alcohol content of the mixture is 2～5%, then add CO ₂ Fill the prepared anti-haze berry enzyme containing sparkling cider.

As a preferred technical scheme, in the preparation method of the anti-smog berry enzyme sparkling cider of the present invention, select fresh raw materials to prepare component I in step (1), i.e. fresh black fungus, Sydney, bellflower, lily and mulberry leaves Component I was prepared as starting material.

In the above-mentioned preparation method of anti-smog berry enzyme sparkling cider of the present invention, the fermentation in the step (3) is preferably carried out in a closed fermenter with a fermentation plug. The fermentation total sugar concentration in the step (4) is 2.5-5 g/100 ml, and the fermentation ends when the alcohol mass percentage is 3-5%.

In the above-mentioned preparation method of anti-smog berry enzyme sparkling cider of the present invention, the selection of berries in the step (2) is not limited, in principle, suitable berries can be selected according to the requirements for the flavor of the finished product. After long-term research and comparison, the inventor selected six very representative berries as raw materials, namely: black currant, strawberry, blueberry, raspberry, grape, and kiwi fruit. In practical applications, they can be used alone or as a mixture in any proportion.

In the above-mentioned preparation method of the anti-haze berry enzyme sparkling cider of the present invention, before the diatomite filtration step in the step (4), add sorbet to the obtained liquid component according to the ratio of 2-3 grams/10 liters Potassium acid.

In the above-mentioned preparation method of anti-smog berry enzyme sparkling cider of the present invention, the sugar mass percentage content of the apple juice concentrate in the step (5) is 50-60%, and generally commercially available apple juice concentrate products can be use. The sweetener is selected from natural sugars, artificially synthesized sugars and starch invert sugars. It can be exemplified but not limited to sucrose, glucose, lactose, galactose or maltose. Sucrose is especially preferred. The edible alcohol is deodorized edible alcohol. The preferred mass percentage is 60-70% edible alcohol.

Further, the above-mentioned preparation method of the anti-smog berry enzyme sparkling cider of the present invention also includes the steps of filtering, filling and packaging the anti-smog berry enzyme sparkling cider; the filling The CO ₂ mixed pressure is 0.1~0.4MP when installed.

The preparation method of anti-haze berry enzyme sparkling cider of the present invention comprises the steps:

(1) Preparation of component I:

The fresh and clean raw materials are mixed and crushed, and then 30-60% of the mass of brewing water is added, mixed evenly and then refined with a colloid mill to prepare component I. The raw materials are 10-30% black fungus according to the mass percentage , 20-45% of pear, 20-40% of bellflower, 10-30% of lily, and 10-20% of mulberry leaf;

(2) picking ripe berries with a sugar content of not less than 10g/100g of fresh fruit, and crushing to obtain pulp; the berries are selected from black currant, strawberry, blueberry, raspberry, grape, kiwi fruit or a mixture thereof in any proportion;

(3) According to the ratio of 50～300kg:1.5～2.5L:1000kg, mix component I, aqueous sulfurous acid solution and pulp of mass percent concentration 6%, then in the airtight fermentor with fermentation plug, in 8- Fermentation at 20°C; until the total sugar concentration in the fermentation is 2.5-5 g/100 ml, and the alcohol mass percentage is 3-5%, the fermentation ends;

(4) After the fermentation is finished, the liquid and solid are separated, and the pomace is repeatedly squeezed through the press, and the liquid components obtained are combined and potassium sorbate is added in a ratio of 2-3 g/10 liters, and then filtered through a diatomaceous earth filter Afterwards, it is stored under the condition of 0-2°C, and it becomes the raw juice of berry enzyme fermentation;

(5) According to the mass percentage, 5-50% berry enzyme fermented raw juice, 5-20% sucrose, 1-5% apple juice concentrate with a sugar content of 50-60%, and a mass percentage of 60-70% % edible alcohol and the rest of the brewing water are uniformly mixed, so that the alcohol content of the mixture is 2-5%, and then the anti-smog berry enzyme sparkling cider prepared by filling under the pressure condition of _CO2 mixing pressure 0.1-0.4MP .

Another object of the present invention is to provide an anti-smog berry enzyme sparkling cider, which is prepared by the above-mentioned preparation method of the anti-smog berry enzyme sparkling cider of the present invention.

The method of the present invention selects two kinds of raw materials of traditional Chinese medicine and berries, and the selected raw materials of traditional Chinese medicine are all plants or fruits with the same origin of medicine and food, which have obvious medicinal value, and the lubricating intestinal tract, nourishing qi and moisturizing properties of the raw materials of Chinese medicine are combined. Lung, nourishing the stomach and invigorating the spleen, catalyzing stones, clearing away heat and reducing phlegm, moisturizing the lungs and relieving cough, etc. are organically integrated into the product; and then participate in the fermentation of berries to produce a large amount of nutrients. Its color is natural and nutritious, and contains a lot of vitamins in berries , organic acids, amino acids, and minerals, which are beneficial to the body's absorption. The product is clear and bright, with outstanding fruity aroma, rich nutrition, pure taste, comfortable and palatable, good in color and fragrance, and will not deteriorate in long-term storage at room temperature. Regular drinking can improve the body's own immune function, and has the effect of cleaning and nourishing the human respiratory system.

Detailed ways

The following non-limiting examples can enable those skilled in the art to understand the present invention more fully, but do not limit the present invention in any way.

Example 1

Weigh 20 kg of fresh black fungus, 30 kg of pear, 30 kg of platycodon, 10 kg of lily, and 10 kg of mulberry leaves, crush them with a crusher, add 50 kg of water to mix evenly, and use a colloid mill to refine the pulp. Get 150 kg.

Pick 2500 kg of mature black currant, black currant sugar 12g/100g fresh fruit, after crushing, pump it into the fermentation tank with a screw pump, add 150 kg of the above-mentioned refined concoction to 2500 kg of black currant fruit pulp, and add 5 Kilograms of 6% sulfurous acid water, mixed evenly, and fermented at 8-20°C, when the total sugar dropped to 2.5g/100g, the fermentation was terminated. The fermentation time is 30 days. The fermented liquid is separated from the discharge port of the fermentation tank to obtain 1600 kg of fermented liquid, and the pomace is squeezed to obtain 270 kg of squeezed juice. The separated juice and the squeezed juice are mixed, and 360 grams of potassium sorbate after melting are added, and diatom Soil filter is filtered, obtains 1810 kilograms of blackcurrant ferment juices. Store the blackcurrant enzyme juice at 0-2°C for later use.

Get 50 kilograms of above-mentioned black currant enzyme raw juices as in the batching tank, take by weighing 50 kilograms of granulated sugar, 10 kilograms of sugar content mass concentrations are the apple juice concentrate of 50%, 40 kilograms of mass concentrations are the deodorized alcohol of 65%, use 50 kilograms of water After melting in a sugar pot, put it in the batching tank, add water to make the total capacity reach 1000 kg, stir evenly and then filter, the _CO2 mixing pressure is 0.1MP during filling, and the finished blackcurrant enzyme sparkling cider can be obtained after packaging.

Example 2

Weigh 15 kg of fresh black fungus, 40 kg of pear, 20 kg of platycodon, 10 kg of lily, and 15 kg of mulberry leaves, crush them with a crusher, add 60 kg of water, mix well, and then use a colloid mill to refine the pulp. Get 160 kg.

Pick 650 kg of ripe black currant, black currant contains sugar 11g/100g fresh fruit, crush it and pump it into the fermentation tank with a screw pump, add 160 kg of the above-mentioned refined concoction to 650 kg of black currant pulp, and add 1.6 Kilograms of 6% sulfurous acid water, mixed evenly and fermented at 8-20°C, when the total sugar dropped to 4.5g/100g, the fermentation was terminated. The fermentation time is 30 days. The fermented liquid is separated from the discharge port of the fermenter to obtain 480 kg of fermented liquid, and the pomace is squeezed to obtain 85 kg of squeezed juice. The separated juice and the squeezed juice are mixed, and 16 grams of potassium sorbate after melting are added. Soil filter is filtered, obtains 530 kilograms of blackcurrant ferment juices. Store the blackcurrant enzyme juice at 0-2°C for later use.

Get 500 kilograms of above-mentioned black currant enzyme raw juices as in the batching tank, take by weighing 300 kilograms of granulated sugar, 60 kilograms of sugar content mass concentrations are 60% apple juice concentrate, 80 kilograms of mass concentrations are 60% deodorized alcohol, use 600 kilograms of water After melting in a sugar pot, put it in the batching tank, add water to make the total capacity reach 2000 kg, stir evenly and then filter, the _CO2 mixing pressure is 0.3MP during filling, and the finished product of black currant enzyme sparkling cider can be obtained after packaging.

Example 3

Weigh 10 kg of fresh black fungus, 20 kg of pear, 20 kg of platycodon, 30 kg of lily, and 20 kg of mulberry leaves, crush them with a crusher, add 40 kg of water to mix evenly, and then use a colloid mill to refine the pulp. Get 140 kg.

Pick 550 kg of ripe strawberries, strawberry sugar 10g/100g fresh fruit, crushed and pumped into the fermenter with a screw pump, add 140 kg of the above-mentioned refined concoction to 550 kg of strawberry pulp, and add 2.5 kg of 6% Sulfuric acid water, after mixing evenly, ferment at 8-20°C, when the total sugar drops to 3.5g/100g, stop the fermentation. The fermentation time is 30 days. The fermented liquid is separated from the discharge port of the fermenter to obtain 420 kg of fermented liquid, the pomace is squeezed to obtain 80 kg of squeezed juice, the separated juice and the squeezed juice are mixed, and 12.5 grams of potassium sorbate after melting is added, and diatom Soil filter is filtered to obtain 500 kilograms of strawberry ferment juice. Store the strawberry enzyme juice at 0-2°C for later use.

Get 500 kilograms of above-mentioned strawberry ferment raw juices as in the batching tank, take by weighing 200 kilograms of granulated sugar, 25 kilograms of sugar content mass concentrations are the apple juice concentrate of 60%, 40 kilograms of mass concentrations are the deodorized alcohol of 70%, with 300 kilograms of water After melting in a sugar pot, put it in the batching tank, add water to make the total capacity reach 1000 kg, stir evenly and then filter, the _CO2 mixed pressure is 0.4MP during filling, and the strawberry enzyme sparkling cider product can be obtained after packaging.

Example 4

Weigh 10 kg of fresh black fungus, 40 kg of Sydney, 20 kg of platycodon, 20 kg of lily, and 10 kg of mulberry leaves, crush them with a crusher, add 60 kg of water and mix them evenly, then use a colloid mill to refine the pulp. Get 160 kg.

Pick 650 kg of ripe strawberries, strawberry sugar 11g/100g fresh fruit, after crushing, pump it into the fermenter with a screw pump, add 160 kg of the above-mentioned refined concoction to 650 kg of strawberry pulp, and add 1.6 kg of 6% at the same time Sulfuric acid water, after mixing evenly, ferment at 8-20°C, when the total sugar drops to 4.5g/100g, stop the fermentation. The fermentation time is 30 days. The fermented liquid is separated from the discharge port of the fermenter to obtain 480 kg of fermented liquid, and the pomace is squeezed to obtain 85 kg of squeezed juice. The separated juice and the squeezed juice are mixed, and 16 grams of potassium sorbate after melting are added. Soil filter is filtered to obtain 530 kilograms of strawberry ferment juice. Store the strawberry enzyme juice at 0-2°C for later use.

Get 500 kilograms of above-mentioned strawberry enzyme original juices as in the batching tank, take by weighing 300 kilograms of granulated sugar, 100 kilograms of sugar content mass concentrations are 50% apple juice concentrate, 120 kilograms of mass concentrations are 65% deodorized alcohol, use 600 kilograms of water After melting the sugar pot, put it in the batching tank, add water to make the total capacity to 2000 kg, stir evenly and filter, the _CO2 mixing pressure is 0.23MP during filling, and the finished strawberry enzyme sparkling cider can be obtained after packaging.

Example 5

Weigh 20 kg of fresh black fungus, 30 kg of pear, 30 kg of platycodon, 10 kg of lily, and 10 kg of mulberry leaves, crush them with a crusher, add 50 kg of water to mix evenly, and use a colloid mill to refine the pulp. Get 150 kg.

Pick 2,500 kg of ripe blueberries, blueberries contain 12g/100g of fresh fruit sugar, crush them and pump them into the fermenter with a screw pump, add 150 kg of the above-mentioned refined concoction to 2,500 kg of blueberry pulp, and add 5 kg of 6% at the same time Sulfuric acid water, after mixing evenly, ferment at 8-20°C, when the total sugar drops to 2.5g/100g, stop the fermentation. The fermentation time is 30 days. The fermented liquid is separated from the discharge port of the fermentation tank to obtain 1600 kg of fermented liquid, and the pomace is squeezed to obtain 270 kg of squeezed juice. The separated juice and the squeezed juice are mixed, and 360 grams of potassium sorbate after melting are added, and diatom Soil filter is filtered to obtain 1810 kilograms of blueberry ferment juice. Store the original blueberry enzyme juice at 0-2°C for later use.

Get 50 kilograms of above-mentioned blueberry ferment raw juices as in the batching tank, take by weighing 50 kilograms of granulated sugar, 10 kilograms of sugar content mass concentration are the apple juice concentrate of 50%, 45 kilograms of mass concentration are the deodorized alcohol of 65%, use 50 kilograms of water After melting the sugar pot, put it in the batching tank, add water to make the total capacity to 1000 kg, stir evenly and filter, the _CO2 mixing pressure is 0.15MP during filling, and the finished product of blueberry enzyme sparkling cider can be obtained after packaging.

Example 6

Weigh 15 kg of fresh black fungus, 20 kg of Sydney, 35 kg of platycodon, 20 kg of lily, and 10 kg of mulberry leaves, crush them with a crusher, add 60 kg of water, mix well, and then use a colloid mill to refine the pulp. Get 160 kg.

Pick 650 kg of ripe blueberries, the blueberries contain 11g/100g of fresh fruit sugar, pump them into the fermentation tank with a screw pump after crushing, add 160 kg of the above-mentioned concoction after refining to 650 kg of blueberry pulp, and add 1.6 kg of 6% at the same time Sulfuric acid water, after mixing evenly, ferment at 8-20°C, when the total sugar drops to 4.5g/100g, stop the fermentation. The fermentation time is 30 days. The fermented liquid is separated from the discharge port of the fermenter to obtain 480 kg of fermented liquid, and the pomace is squeezed to obtain 85 kg of squeezed juice. The separated juice and the squeezed juice are mixed, and 16 grams of potassium sorbate after melting are added. Soil filter is filtered to obtain 530 kilograms of blueberry ferment juice. Store the original blueberry enzyme juice at 0-2°C for later use.

Get 500 kilograms of above-mentioned blueberry ferment raw juices as in the batching tank, take by weighing 300 kilograms of granulated sugar, 60 kilograms of sugar content mass concentration is the apple juice concentrate of 50%, 70 kilograms of mass concentration is the deodorized alcohol of 60%, with 600 kilograms of water After melting the sugar pot, put it in the batching tank, add water to make the total capacity to 2000 kg, stir evenly and then filter, the _CO2 mixing pressure is 0.35MP during filling, and the finished blueberry enzyme sparkling cider can be obtained after packaging.

Example 7

Weigh 15 kg of fresh black fungus, 30 kg of Sydney, 25 kg of platycodon, 15 kg of lily, and 15 kg of mulberry leaves, crush them with a crusher, add 60 kg of water, mix well, and then use a colloid mill to refine the pulp. Get 160 kg.

Pick 650 kg of ripe blueberries, the blueberries contain 11g/100g of fresh fruit sugar, pump them into the fermentation tank with a screw pump after crushing, add 160 kg of the above-mentioned concoction after refining to 650 kg of blueberry pulp, and add 1.6 kg of 6% at the same time Sulfuric acid water, after mixing evenly, ferment at 8-20°C, when the total sugar drops to 2.5g/100g, stop the fermentation. The fermentation time is 30 days. The fermented liquid is separated from the discharge port of the fermenter to obtain 480 kg of fermented liquid, and the pomace is squeezed to obtain 85 kg of squeezed juice. The separated juice and the squeezed juice are mixed, and 16 grams of potassium sorbate after melting are added. Soil filter is filtered to obtain 530 kilograms of blueberry ferment juice. Store the original blueberry enzyme juice at 0-2°C for later use.

Get 500 kilograms of above-mentioned blueberry enzyme original juices as in the batching tank, take by weighing 40 kilograms of xylitol, take by weighing 0.9 kilogram of 250 times of stevioside, 75 kilograms of sugar content mass concentrations are 50% apple juice concentrates, 90 kilograms of mass concentrations are 70% deodorized alcohol, melted with 100 kg of water in a sugar pot, put it in the batching tank, add water to make the total capacity to 2000 kg, stir evenly and filter, _CO2 mixed pressure 0.40MP when filling, and get blueberries after packaging Enzyme sparkling cider finished product.

Example 8

Weigh 30 kg of fresh black fungus, 20 kg of Sydney, 20 kg of platycodon, 20 kg of lily, and 10 kg of mulberry leaves, crush them with a crusher, add 60 kg of water, mix well, and then use a colloid mill to refine the pulp. Get 160 kg.

Pick 650 kg of ripe raspberries, raspberry sugar 11g/100g fresh fruit, after crushing, pump it into the fermenter with a screw pump, add 160 kg of the above-mentioned refined medicinal juice to 650 kg of raspberry pulp, and add 1.6 Kilograms of 6% sulfurous acid water, mixed evenly and fermented at 8-20°C, when the total sugar dropped to 4.5g/100g, the fermentation was terminated. The fermentation time is 30 days. The fermented liquid is separated from the discharge port of the fermenter to obtain 480 kg of fermented liquid, and the pomace is squeezed to obtain 85 kg of squeezed juice. The separated juice and the squeezed juice are mixed, and 16 grams of potassium sorbate after melting are added. Soil filter is filtered, obtains 530 kilograms of raw juice of raspberry enzyme. Store the raspberry enzyme juice at 0-2°C for later use.

Get 500 kilograms of above-mentioned raspberry ferment raw juices as in the batching tank, take by weighing 300 kilograms of granulated sugar, 60 kilograms of sugar content mass concentrations are 50% apple juice concentrate, 85 kilograms of mass concentrations are 70% deodorized alcohol, use 600 kilograms of water After melting in a sugar pot, put it in the batching tank, add water to make the total capacity reach 2000 kg, stir evenly and then filter, the _CO2 mixing pressure is 0.30MP during filling, and the finished raspberry enzyme sparkling cider can be obtained after packaging.

Example 9

Weigh 10 kg of fresh black fungus, 20 kg of pear, 40 kg of platycodon, 15 kg of lily, and 15 kg of mulberry leaves, crush them with a crusher, add 60 kg of water, mix well, and then use a colloid mill to refine the pulp. Get 160 kg.

Pick 650 kg of ripe raspberries, raspberry sugar 11g/100g fresh fruit, after crushing, pump it into the fermenter with a screw pump, add 160 kg of the above-mentioned refined medicinal juice to 650 kg of raspberry pulp, and add 1.6 Kilograms of 6% sulfurous acid water, mixed evenly, and fermented at 8-20°C, when the total sugar dropped to 2.5g/100g, the fermentation was terminated. The fermentation time is 30 days. The fermented liquid is separated from the discharge port of the fermenter to obtain 480 kg of fermented liquid, and the pomace is squeezed to obtain 85 kg of squeezed juice. The separated juice and the squeezed juice are mixed, and 16 grams of potassium sorbate after melting are added. Soil filter is filtered, obtains 530 kilograms of raw juice of raspberry enzyme. Store the raspberry enzyme juice at 0-2°C for later use.

Get 500 kilograms of above-mentioned raspberry ferment raw juices as in the batching tank, take by weighing 40 kilograms of xylitol, take by weighing 0.9 kilograms of 250 times of stevioside, 90 kilograms of apple juice concentrates with sugar content mass concentration of 50%, 90 kilograms of mass concentration It is 60% deodorized alcohol, melt it with 100 kg of water in a sugar pot, put it in the batching tank, add water to make the total capacity reach 2000 kg, stir it evenly and filter it, the _CO2 mixing pressure is 0.40MP during filling, and it will be obtained after packaging Finished raspberry enzyme sparkling cider.

Example 10

Weigh 15 kg of fresh black fungus, 25 kg of pear, 25 kg of platycodon, 20 kg of lily, and 15 kg of mulberry leaves, crush them with a crusher, add 60 kg of water and mix them evenly, then use a colloid mill to refine the pulp. Get 160 kg.

Pick 650 kg of ripe grapes, the grape sugar content is 11g/100g fresh fruit, after crushing and destemming, pump it into the fermentation tank with a screw pump, add 160 kg of the above-mentioned refined concoction to 650 kg of grape pulp, and add 1.6 kg at the same time 6% sulfurous acid water, after mixing evenly, ferment at 8-20°C, when the total sugar drops to 2.5g/100g, stop the fermentation. The fermentation time is 30 days. The fermented liquid is separated from the discharge port of the fermenter to obtain 480 kg of fermented liquid, and the pomace is squeezed to obtain 85 kg of squeezed juice. The separated juice and the squeezed juice are mixed, and 16 grams of potassium sorbate after melting are added. Soil filter is filtered to obtain 530 kilograms of grape ferment juice. Store the grape enzyme juice at 0-2°C for later use.

Get 500 kilograms of above-mentioned grape ferment raw juices as in the batching tank, take by weighing 40 kilograms of xylitol, take by weighing 0.9 kilogram of 250 times of stevioside, 90 kilograms of sugar content mass concentrations are 55% apple juice concentrates, 100 kilograms of mass concentrations are 60% deodorized alcohol, melted with 100 kg of water in a sugar pot, put it in the batching tank, add water to make the total capacity to 2000 kg, stir evenly and filter, the _CO2 mixing pressure is 0.40MP when filling, and the grapes can be obtained after packaging Enzyme sparkling cider finished product.

Example 11

Weigh 10 kg of fresh black fungus, 20 kg of pear, 20 kg of platycodon, 30 kg of lily, and 20 kg of mulberry leaves, crush them with a crusher, add 40 kg of water to mix evenly, and then use a colloid mill to refine the pulp. Get 140 kg.

Pick 550 kg of mature kiwi fruit, kiwi fruit contains sugar 10g/100g fresh fruit, crush it and pump it into the fermentation tank with a screw pump, add 140 kg of the above-mentioned refined medicinal juice to 550 kg of kiwi fruit pulp, and add 2.5 kg of 6% kiwi fruit at the same time Sulfuric acid water, after mixing evenly, ferment at 8-20°C, when the total sugar drops to 3.5g/100g, stop the fermentation. The fermentation time is 30 days. The fermented liquid is separated from the discharge port of the fermenter to obtain 420 kg of fermented liquid, the pomace is squeezed to obtain 80 kg of squeezed juice, the separated juice and the squeezed juice are mixed, and 12.5 grams of potassium sorbate after melting is added, and diatom Soil filter is filtered, obtains 500 kilograms of kiwifruit enzyme juices. Store the kiwifruit enzyme juice at 0-2°C for later use.

Get 500 kilograms of above-mentioned kiwi fruit enzyme raw juices as in the batching tank, take by weighing 200 kilograms of granulated sugar, 20 kilograms of sugar content mass concentrations are 50% apple juice concentrate, 50 kilograms of mass concentrations are 60% deodorized alcohol, use 300 kilograms of water After melting the sugar pot, put it in the batching tank, add water to make the total capacity reach 1000 kg, stir evenly and then filter, the _CO2 mixed pressure is 0.20MP during filling, and the finished kiwi fruit enzyme sparkling cider can be obtained after packaging.

Example 12

Weigh 15 kg of fresh black fungus, 30 kg of pear, 20 kg of platycodon, 20 kg of lily, and 15 kg of mulberry leaves, crush them with a crusher, add 60 kg of water to mix evenly, and then use a colloid mill to refine the pulp. Get 160 kg.

Pick 650 kg of mature kiwi fruit, kiwi fruit contains sugar 11g/100g fresh fruit, crush it and pump it into the fermentation tank with a screw pump, add 160 kg of the above-mentioned refined kiwi fruit juice to 650 kg of kiwi fruit pulp, and add 1.6 kg of 6% kiwi fruit at the same time Sulfuric acid water, after mixing evenly, ferment at 8-20°C, when the total sugar drops to 2.5g/100g, stop the fermentation. The fermentation time is 30 days. The fermented liquid is separated from the discharge port of the fermenter to obtain 480 kg of fermented liquid, and the pomace is squeezed to obtain 85 kg of squeezed juice. The separated juice and the squeezed juice are mixed, and 16 grams of potassium sorbate after melting are added. Soil filter is filtered, obtains 530 kilograms of kiwifruit enzyme juices. Store the kiwifruit enzyme juice at 0-2°C for later use.

Get 500 kilograms of above-mentioned kiwi fruit enzyme raw juices as in the batching tank, take by weighing 40 kilograms of xylitol, take by weighing 0.9 kilogram of 250 times of stevioside, 50 kilograms of sugar content mass concentrations are 50% apple concentrated juice, 95 kilograms of mass concentrations are 60% deodorized alcohol, melted with 100 kg of water in a sugar pot, put it in the batching tank, add water to make the total capacity to 2000 kg, stir evenly and filter, CO2 mixing pressure 0.38MP during filling, and get kiwi fruit enzyme after packaging Finished sparkling cider.

Claims (10)

1. anti-fog haze berry ferment is containing the preparation method of vapour hard cider, comprises the steps:

(1) component I is prepared:

According to mass percent, by black fungus 10 ~ 30%, snow pear 20 ~ 45%, balloonflower root 20 ~ 40%, lily 10 ~ 30%, and mulberry leaf 10 ~ 20% mix broken, then add the brewing water of its quality 30 ~ 60%, colloidal mill defibrination is used, obtained component I after Homogeneous phase mixing;

(2) ripe berry that sugar degree is not less than 10g/100g fresh fruit is plucked, broken obtained pulp;

(3) according to the ratio blending ingredients I of 50 ~ 300kg:1.5 ~ 2.5L:1000kg, the sulfurous acid aqueous solution of mass percentage concentration 6% and pulp, then at 8-20 DEG C of condition bottom fermentation;

(4) after fermentation ends, solid-liquor separation, gained liquid ingredient is stored after diatomite filtration under 0 ~ 2 DEG C of condition, is berry ferment fermentation Normal juice;

(5) according to mass percent, by the brewing water Homogeneous phase mixing of 5 ~ 50% fermentation of berry ferment Normal juice, 5 ~ 20% sweeting agents, 1 ~ 5% apple condensed juice, edible ethanol and surpluses, make mixture ethanol content be 2 ~ 5%, then add CO ₂filling preparation anti-fog haze berry ferment is containing vapour hard cider.

2. anti-fog haze berry ferment according to claim 1 is containing the preparation method of vapour hard cider, it is characterized in that, in described step (4), fermentation total sugar concentration is 2.5-5 gram/100 milliliters, fermentation ends when alcohol quality percentage composition is 3-5%.

3. anti-fog haze berry ferment according to claim 1 is containing the preparation method of vapour hard cider, it is characterized in that, the berry described in described step (2) is selected from the mixture of black currant, strawberry, blueberry, raspberry, grape, Kiwifruit or its arbitrary proportion.

4. anti-fog haze berry ferment according to claim 1 is containing the preparation method of vapour hard cider, it is characterized in that, in described step (4) before diatomite filtration step, in gained liquid ingredient, adds potassium sorbate according to the ratio of 2-3 gram/10 liters.

5. anti-fog haze berry ferment according to claim 1 is containing the preparation method of vapour hard cider, it is characterized in that, the sugared mass percentage 50 ~ 60% of the apple condensed juice in described step (5).

6. anti-fog haze berry ferment according to claim 1 is containing the preparation method of vapour hard cider, and it is characterized in that, the sweeting agent in described step (5) is selected from natural carbohydrate, synthetic carbohydrate and Starch Conversion carbohydrate.

7. anti-fog haze berry ferment according to claim 5 is containing the preparation method of vapour hard cider, and it is characterized in that, the mass percentage of described edible ethanol is 60 ~ 70%.

8. anti-fog haze berry ferment according to claim 5 is containing the preparation method of vapour hard cider, it is characterized in that, described filling time CO ₂blend pressure 0.1 ~ 0.4MP.

9. anti-fog haze berry ferment according to claim 1 is containing the preparation method of vapour hard cider, it is characterized in that, in described step (3), fermentation is carried out in the sealed fermenting tank of fermentation bung.

10. the anti-fog haze berry ferment prepared by the method in claim 1 ~ 9 described in arbitrary claim is containing vapour hard cider.