CN106085743A - A kind of fermented type cider processing technology - Google Patents
A kind of fermented type cider processing technology Download PDFInfo
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- CN106085743A CN106085743A CN201610774999.4A CN201610774999A CN106085743A CN 106085743 A CN106085743 A CN 106085743A CN 201610774999 A CN201610774999 A CN 201610774999A CN 106085743 A CN106085743 A CN 106085743A
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- flos rosae
- cider
- rosae rugosae
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The invention discloses a kind of fermented type cider processing technology, Flos Rosae Rugosae sorting, destemming, cleaning are obtained flower slurry, acidity adjusts, sterilizes for the first time, and pol adjusts, and enzymolysis impregnates, and yeast nutrition adds, primary fermentation, aging, clarification, ultrafiltration, sterilization, finished product.By the way, the present invention can add fermentation perfume, aging perfume while retaining raw material fragrance, and beneficiating ingredient is retained, and alcoholic strength is easy to control.
Description
Technical field
The present invention relates to cider technology field, particularly relate to a kind of fermented type cider processing technology.
Background technology
In numerous flowers raw materials, Flos Rosae Rugosae receives much concern.Flos Rosae Rugosae is perennial evergreen or the fallen leaves property of Rosaceae Rosa
Shrub, is referred to as Rose in west, Chinese then have different lifting manipulations and the differentiations such as Flos Rosae Rugosae, Flos Rosae Multiflorae, Mo Hong and Chinese rose.Flos Rosae Rugosae sweet in the mouth,
Micro-hardship, warm in nature, there is the function of liver-smoothing, qi-regulating, regulating menstruation by adjusting the flow of blood, can be used for treating stomachache due to hyperactive liver-QI attacking the stomach, lack of appetite vomiting and nausea, menoxenia, falling and flutter
The pain of injury, its root has and blood, regulating menstruation, the effect of leukorrhagia stopping, cures mainly menoxenia, leukorrhagia, traumatic injury, rheumatic arthralgia.Flos Rosae Rugosae
In containing 300 various chemical components, such as alcohol, aldehyde, fatty acid, phenol and the oil containing essence and the fat of fragrance, often food Flos Rosae Rugosae goods are soft
Liver is waken up stomach, has a respite and invigorates blood circulation, looks improving and the skin nourishing, makes us refreshing refreshing.Flos Rosae Rugosae effective ingredient enters research both at home and abroad find in Flos Rosae Rugosae containing many
Phenol, flavone, 18 kinds of aminoacid (including the necessary 8 kinds of aminoacid of human body), needed by human general and trace elements (sulfur, phosphorus, potassium,
Calcium, magnesium ferrum, zinc, copper, manganese etc.) and the multiple nutritional components such as vitamin C, to show that it has stronger anti-for pharmacological research simultaneously
Oxidation, the effect of removing free radical.The Flos Rosae Rugosae dipping Spirit that cider series products is made with tradition extraction in the market
Being main, it is to immerse in wine by fresh rose flower, after using up and being entirely impregnated with certain time by wine with flower pour middle distillation into, after will distillate
The wine that liquid is made after allocating with wine base, sugar, acid, distilled water.Wine liquid is water white liquid, has a Rose Essentielle, and aroma is micro-
Sweet, alcoholic strength is more than 18 °.Owing to Flos Rosae Rugosae impregnating liquor alcoholic strength is high, suitable population is extensive, and is through impregnation with the perfume (or spice) of Flos Rosae Rugosae after distillation
Though gas has part to retain, but beneficiating ingredient still has partial loss, it is most important that the anthocyanidin with health care is the most sharp
With.
Summary of the invention
The technical problem that present invention mainly solves is to provide a kind of fermented type cider processing technology, it is possible to retaining raw material
Adding while fragrance that fermentation is fragrant, aging fragrant, beneficiating ingredient is retained, and have anthocyanidin utilize fully, alcoholic strength easy
The feature controlled.
For solving above-mentioned technical problem, the technical scheme that the present invention uses is: provide a kind of fermented type Flos Rosae Rugosae processed with wine
Make technique, comprise the following steps: the first step, Feedstock treating, obtain Flos Rosae Rugosae slurry；Second step, acidity adjusts；3rd step, for the first time
Sterilization；4th step, pol adjusts；5th step, enzymolysis impregnates, and adds 0.02 ~ 0.04g pectase in the Flos Rosae Rugosae slurry of each liter,
And impregnate 48 ~ 72 hours；6th step, yeast nutrition adds, and adds potassium phosphate 0.5 ~ 0.7g, chlorine in the Flos Rosae Rugosae slurry of each liter
Change magnesium 0.35 ~ 0.5g；7th step, primary fermentation, after dipping terminates, take 1/40 ~ 1/10 impregnation liquid, add by every liter of Flos Rosae Rugosae slurry
Angel Yeast bacterium is added impregnation liquid by the ratio entering 0.2g Angel Yeast bacterium, after 28 DEG C ~ 30 DEG C constant temperature activate 30 minutes, pours into
Stirring in fermentation tank equipped with Flos Rosae Rugosae slurry, and ferment at 24 DEG C ~ 28 DEG C, the loading amount of Flos Rosae Rugosae slurry is fermentation tank
3/4, primary fermentation is 20 ~ 30 days, when ethanol is accumulative close to the highest, and product temperature moves closer to room temperature, and carbon dioxide bubble reduces, liquid
Juice starts clearly, to be main fermentation and terminate, and is also that primary fermentation terminates, obtains cider；8th step, aging, clarification, will ferment
Tinning after the cider filtered through gauze become, the cider completed by every liter of fermentation adds 35 ~ 50mg sodium metabisulfite, makes every liter
Its SO of the cider fermented2Content is 17 ~ 25mg, and canful is preserved, and at 15 ~ 20 DEG C after aging 1 ~ 2 month, adds chitosan
75 ~ 85mg/L clarifies 48h ~ 60h in 25 DEG C ~ 30 DEG C；9th step, ultrafiltration sterilizes, obtains finished product.
Preferably, the first step, after first that Flos Rosae Rugosae is sorted in Feedstock treating, destemming, cleaning, press 1:15 with distilled water
After the mass ratio making beating of ~ 20, obtain Flos Rosae Rugosae slurry.
Preferably, second step, acidity adjusts, and adds the DL-malic acid of 1.5g ~ 2.5g, and control in every liter of Flos Rosae Rugosae slurry
PH value processed is 3.2 ~ 3.5.
Preferably, the 3rd step, sterilize for the first time, every liter of Flos Rosae Rugosae slurry adds the sodium metabisulfite of 140 ~ 180mg, makes rose
SO in rare flower slurry2Content is 70 ~ 90mg/L.
Preferably, the 4th step, pol adjusts, and calculates by the amount of every 17g white sugar 1 ° of ethanol of fermentation and add in Flos Rosae Rugosae slurry
White sugar, according to required alcoholic strength, calculates and adds white sugar.
Preferably, the 9th step, ultrafiltration sterilizes, and the cider after clarification is through micro-pore-film filtration；Finally by pasteurization methods
After sterilizing, fill becomes bottle i.e. to obtain alcoholic strength for low fermented type cider.
The invention has the beneficial effects as follows: the present invention can add fermentation perfume, aging perfume while retaining raw material fragrance,
Beneficiating ingredient is retained, and alcoholic strength is easy to control.
Detailed description of the invention
Below presently preferred embodiments of the present invention is described in detail so that advantages and features of the invention can be easier to by
It will be appreciated by those skilled in the art that thus protection scope of the present invention is made apparent clear and definite defining.
The embodiment of the present invention includes:
A kind of fermented type cider processing technology, comprises the following steps:
The first step, after first that Flos Rosae Rugosae is sorted in Feedstock treating, destemming, cleaning, is beaten by the mass ratio of 1:18 with distilled water
After slurry, obtain Flos Rosae Rugosae slurry；
Second step, acidity adjusts, and adds the DL-malic acid of 2g in every liter of Flos Rosae Rugosae slurry, and control ph is 3.3；
3rd step, sterilizes for the first time, adds the sodium metabisulfite of 150mg, make the SO in Flos Rosae Rugosae slurry in every liter of Flos Rosae Rugosae slurry2Contain
Amount is 80mg/L；
4th step, pol adjusts, and calculates by the amount of every 17g white sugar 1 ° of ethanol of fermentation and add white sugar in every liter of Flos Rosae Rugosae slurry,
According to required alcoholic strength, calculate and add white sugar；
5th step, enzymolysis impregnates, and adds 0.03g pectase, and impregnate 60 hours in the Flos Rosae Rugosae slurry of each liter；
6th step, yeast nutrition adds, and adds potassium phosphate 0.6g, magnesium chloride 0.4g in the Flos Rosae Rugosae slurry of each liter；
7th step, primary fermentation, after dipping terminates, take 1/25 impregnation liquid, add 0.2g Angel Yeast by every liter of Flos Rosae Rugosae slurry
Angel Yeast bacterium is added impregnation liquid by the ratio of bacterium, after 29 DEG C of constant temperature activate 30 minutes, pours the fermentation equipped with Flos Rosae Rugosae slurry into
Stirring in tank, and ferment at 26 DEG C, loading amount is fermentation tank the 3/4 of Flos Rosae Rugosae slurry, primary fermentation is 25 days, works as wine
Essence is accumulative close to the highest, and product temperature moves closer to room temperature, and carbon dioxide bubble reduces, and juice starts clearly, to be main fermentation and terminate,
Also it is that primary fermentation terminates, obtains cider；
8th step, aging, clarification, tinning after the cider filtered through gauze that fermentation is completed, the Flos Rosae Rugosae completed by every liter of fermentation
Wine adds 40mg sodium metabisulfite, makes its SO of cider that every liter of fermentation completes2Content is 20mg, and canful is preserved, at 15 DEG C
After aging 2 months, add chitosan 80mg/L and clarify 50 hours in 28 DEG C；
9th step, ultrafiltration sterilizes, and the cider after clarification is through micro-pore-film filtration；After finally pressing pasteurization methods sterilizing, fill
Bottle is become i.e. to obtain alcoholic strength for low fermented type cider.
The present invention can add fermentation perfume, aging perfume while retaining raw material fragrance, and beneficiating ingredient is retained, and
There is anthocyanidin and utilize abundant, the manageable feature of alcoholic strength.
The foregoing is only embodiments of the invention, not thereby limit the scope of the claims of the present invention, every utilize this
Equivalent structure or equivalence flow process that bright description is made convert, or are directly or indirectly used in other relevant technology necks
Territory, is the most in like manner included in the scope of patent protection of the present invention.
Claims (6)
1. a fermented type cider processing technology, it is characterised in that comprise the following steps: the first step, Feedstock treating, obtain rose
Rare flower slurry；Second step, acidity adjusts；3rd step, sterilizes for the first time；4th step, pol adjusts；5th step, enzymolysis impregnates, Mei Yisheng
Flos Rosae Rugosae slurry in add 0.02 ~ 0.04g pectase, and impregnate 48 ~ 72 hours；6th step, yeast nutrition adds, Mei Yisheng
Flos Rosae Rugosae slurry in add potassium phosphate 0.5 ~ 0.7g, magnesium chloride 0.35 ~ 0.5g；7th step, primary fermentation, after dipping terminates, take
1/40 ~ 1/10 impregnation liquid, adds dipping in the ratio adding 0.2g Angel Yeast bacterium in every liter of Flos Rosae Rugosae slurry by Angel Yeast bacterium
Liquid, after 28 DEG C ~ 30 DEG C constant temperature activate 30 minutes, pours in the fermentation tank equipped with Flos Rosae Rugosae slurry and stirs, and in 24 DEG C ~ 28
Ferment at DEG C, loading amount is fermentation tank the 3/4 of Flos Rosae Rugosae slurry, primary fermentation is 20 ~ 30 days, when ethanol is accumulative close to the highest,
Product temperature moves closer to room temperature, and carbon dioxide bubble reduces, and juice starts clearly, to be main fermentation and terminate, is also that primary fermentation terminates,
Obtain cider；8th step, aging, clarification, tinning after the cider filtered through gauze that fermentation is completed, complete by every liter of fermentation
Cider add 35 ~ 50mg sodium metabisulfite, make its SO of cider that every liter of fermentation completes2Content is 17 ~ 25mg, and canful is store
Hide, at 15 ~ 20 DEG C after aging 1 ~ 2 month, add chitosan 75 ~ 85mg/L and clarify 48h ~ 60h in 25 DEG C ~ 30 DEG C；9th step is super
Filter sterilization, obtains finished product.
A kind of fermented type cider processing technology the most according to claim 1, it is characterised in that: the first step, Feedstock treating
In after first that Flos Rosae Rugosae is sorted, destemming, cleaning, press the mass ratio making beating of 1:15 ~ 20 with distilled water after, obtain Flos Rosae Rugosae
Slurry.
A kind of fermented type cider processing technology the most according to claim 1, it is characterised in that: second step, acidity adjusts,
In every liter of Flos Rosae Rugosae slurry, add the DL-malic acid of 1.5g ~ 2.5g, and control ph is 3.2 ~ 3.5.
A kind of fermented type cider processing technology the most according to claim 1, it is characterised in that: the 3rd step, sterilize for the first time,
Every liter of Flos Rosae Rugosae slurry adds the sodium metabisulfite of 140 ~ 180mg, makes the SO in Flos Rosae Rugosae slurry2Content is 70 ~ 90mg/L.
A kind of fermented type cider processing technology the most according to claim 1, it is characterised in that: the 4th step, pol adjusts,
The amount pressing every 17g white sugar 1 ° of ethanol of fermentation in Flos Rosae Rugosae slurry calculates addition white sugar, according to required alcoholic strength, calculates addition white
Saccharum Sinensis Roxb..
A kind of fermented type cider processing technology the most according to claim 1, it is characterised in that: the 9th step, ultrafiltration sterilizes,
Cider after clarification is through micro-pore-film filtration；Finally by after pasteurization methods sterilizing, fill becomes bottle i.e. to obtain alcoholic strength for minuent
Fermented type cider.
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| CN201610774999.4A CN106085743A (en) | 2016-08-31 | 2016-08-31 | A kind of fermented type cider processing technology |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107475034A (en) * | 2017-10-22 | 2017-12-15 | 北京与果酒业有限公司 | A kind of preparation method of shelf-stable Compound fruit wine |
| CN107881066A (en) * | 2017-12-25 | 2018-04-06 | 广西兴业松龄春酒业有限公司 | A kind of preparation method of the dinner party with singsong girls in attendance with white-skinned face function |
| CN107904062A (en) * | 2018-01-17 | 2018-04-13 | 山东云中农业开发有限公司 | A kind of preparation method of rose claret |
| CN107904116A (en) * | 2018-01-17 | 2018-04-13 | 山东云中农业开发有限公司 | The preparation method of rose Maotai-flavor liquor |
| CN108315131A (en) * | 2018-03-27 | 2018-07-24 | 王硕 | The preparation method of Roselle wine |
| CN110240988A (en) * | 2019-06-28 | 2019-09-17 | 山东省葡萄研究院 | A kind of floral type grape-rose health liquor and preparation method thereof |
| CN110305757A (en) * | 2019-08-08 | 2019-10-08 | 云南柏莎健康产业有限公司 | A kind of fermentation technique of polyphyll red rose fermented wine |
| CN112481064A (en) * | 2020-12-09 | 2021-03-12 | 辽宁大学 | Production process of bitter rose wine |
| CN113105976A (en) * | 2021-04-09 | 2021-07-13 | 山东省葡萄研究院 | Production method for preparing aromatic rose health wine by impregnation method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107475034A (en) * | 2017-10-22 | 2017-12-15 | 北京与果酒业有限公司 | A kind of preparation method of shelf-stable Compound fruit wine |
| CN107881066A (en) * | 2017-12-25 | 2018-04-06 | 广西兴业松龄春酒业有限公司 | A kind of preparation method of the dinner party with singsong girls in attendance with white-skinned face function |
| CN107904062A (en) * | 2018-01-17 | 2018-04-13 | 山东云中农业开发有限公司 | A kind of preparation method of rose claret |
| CN107904116A (en) * | 2018-01-17 | 2018-04-13 | 山东云中农业开发有限公司 | The preparation method of rose Maotai-flavor liquor |
| CN108315131A (en) * | 2018-03-27 | 2018-07-24 | 王硕 | The preparation method of Roselle wine |
| CN110240988A (en) * | 2019-06-28 | 2019-09-17 | 山东省葡萄研究院 | A kind of floral type grape-rose health liquor and preparation method thereof |
| CN110305757A (en) * | 2019-08-08 | 2019-10-08 | 云南柏莎健康产业有限公司 | A kind of fermentation technique of polyphyll red rose fermented wine |
| CN112481064A (en) * | 2020-12-09 | 2021-03-12 | 辽宁大学 | Production process of bitter rose wine |
| CN113105976A (en) * | 2021-04-09 | 2021-07-13 | 山东省葡萄研究院 | Production method for preparing aromatic rose health wine by impregnation method |
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