CN110373301A - A kind of brewing method of alcoholic strength low applejack - Google Patents

Abstract

The invention provides a brewing method of low-alcohol cider, which is characterized in that it comprises: selecting Fuji apples as wine-making raw materials, washing them with water, drying them in the air, removing the fruit core, cutting them into apple pieces, soaking the apple pieces in a compound protective Put it in the color liquid for 5-15 minutes, remove it, squeeze the juice with a crusher, and obtain apple pulp with a mass concentration of 100%; decompose, pasteurize, adjust the total sugar content and total acid content, and ferment to obtain cider; carry out gumming and clarification After processing, refrigerating for 2-5 days, filtering, and canning, the finished product of low-alcohol cider is obtained. The cider brewed by the invention is light golden in color, clear and translucent, elegant and soft in body, rich and delicate in fruit aroma, moderately sweet and sour in taste, refreshing and pleasant, and is a nutritious and healthy fruit wine drink suitable for all ages.

Description

A kind of brewing method of low-alcohol cider

technical field

The invention relates to a brewing method of low-alcohol cider, in particular to the color protection treatment of apple juice, combined enzymatic hydrolysis with double enzymes and the addition and use of a commercial yeast, belonging to the technical field of food brewing.

Background technique

my country is the country with the largest apple production in the world, and its annual production accounts for about 46% of the world's total apple production. In order to comprehensively utilize apple resources and improve the economic benefits of the apple industry, improving the deep processing technology of apples is the only way to solve the problem. Among the deep processing products, cider is worth developing. On a global scale, cider is a kind of fruit wine whose output is second only to wine. Apple cider is a mass circulation product in countries such as Britain, France, the United States, and Germany. Apple cider has a mellow taste, elegant fruit aroma, and unique style. More The nutrient content of apples is preserved, which is more nutritious than grain fermented wine. Apple cider contains high levels of antioxidants and has health care functions. It can also regulate human metabolism, promote blood circulation, help digestion, soften blood vessels, and prevent cardiovascular sclerosis and other diseases.

Common cider is mostly still wine or artificial sparkling wine, the alcohol content is generally 8-12% vol, brewed with fresh apples or concentrated apple juice as raw materials. Since there are many factors in the production process of cider that affect its quality, the fermentation conditions are directly related to the quality, stability, flavor, and storage time of cider. Therefore, in order to ensure the product quality of cider industrialization, the cider brewing process It is important to explore further. In the existing cider brewing technology, the cycle of cider brewing is long, the nutritional components and flavor of the apple itself are seriously lost, the taste is not good, and the technical problems of insufficient aroma.

Contents of the invention

The purpose of the present invention is to provide a low-alcohol cider brewing method with low alcohol content, suitable for drinking, strong aroma and good taste.

In order to achieve the above object, the invention provides a brewing method of low-alcohol cider, which is characterized in that, comprising:

Step 1: Select Fuji apples as raw materials for wine making, wash with water, dry, remove the core, and cut into apple pieces;

Step ₂ : Prepare a composite color protection solution, the composite color protection solution contains ascorbic acid, cysteine and potassium metabisulfite, the content of free SO2 in the composite color protection solution is 60-80mg/L, soak the apple pieces Put it in the compound color protection solution for 5-15 minutes, remove it, squeeze the juice with a crusher, without adding water, and obtain apple pulp with 100% mass concentration;

Step 3: Add cellulase and pectinase to the apple pulp obtained in step 2 at a weight ratio of 1:0.9-1.1, respectively, in an amount of 50mg/L-60mg/L, and heat at 50-60°C Enzymolysis at constant temperature for 0.5-1.5h, standing for clarification, filtering with gauze, centrifuging with a low-temperature refrigerated centrifuge for 5-8min, and separating to obtain clear apple juice;

Step 4: pasteurize the clear apple juice obtained in step 3, and cool it to 2-5°C;

Step 5: Add sucrose to the clear apple juice obtained in step 4 to adjust the total sugar content, measure the soluble solids content as 18-20°Brix with a hand-held refractometer, add citric acid, and detect the pH value of the apple juice during the addition of citric acid Change, and finally measured the pH value of apple juice at 3.30-3.50;

Step 6: Activate the yeast with 32-35°C and 1.5-2.5wt% sucrose water for 15-30 minutes to obtain the activated yeast liquid, add the activated yeast liquid to the apple juice obtained in step 5, and add the yeast The amount is 0.06-0.09g/L, put the apple juice into a biochemical incubator for fermentation, when the alcohol content is 2-8vol%, cool down, refrigerate, and stop the fermentation to obtain cider;

Step 7: Add bentonite and chitosan to distilled water according to the weight ratio of 1:0.8-1.2, stir evenly, seal the seal, let stand for 24-36 hours, and mix the obtained mixture according to the volume ratio of 1:8-12 ( Mixed solution: cider) is added to the cider obtained in step 6 to carry out the clarification process under the glue, and the total amount of bentonite and chitosan in the cider is 0.06～1g/L, and after standing for clarification for 3～5 days , separated by filtration;

Step 8: Refrigerate the cider filtered and separated in step 7 for 2-5 days, filter, and pack in cans to obtain a low-alcohol cider product.

Preferably, no water is artificially added during the brewing process of the low-alcohol cider, and no preservatives are added.

Preferably, the yeast in the step 6 is a commercial yeast: Diboshi wine and fruit wine special yeast.

Preferably, the bentonite in the step 7 is Dibers bentonite.

Preferably, the low-alcohol cider finished product has an alcohol content of 3% vol, a total sugar content of 16°Brix, and a total acid content (calculated as tartaric acid) of 8.0 g/L.

Preferably, the size of the apple pieces in the step 1 is 3-5cm.

Preferably, the pasteurization includes heating the clear apple juice to 68-70° C. and keeping the temperature for 25-35 minutes.

Preferably, the alcohol content of the cider in the step 6 is 3-5vol%.

Preferably, the volume ratio of yeast and sucrose water in step 6 is 1:8-12.

Preferably, the fermentation time in step 6 is 5-10 days, the fermentation aid should be added the next day, the tank should be poured regularly in the early stage of fermentation, and stirred for 5-15 minutes, and the fermentation tank should be closed in the middle stage of fermentation, and the yeast should be in anoxic, Alcoholic fermentation takes place in the absence of oxygen.

Preferably, the low-alcohol cider has an alcohol content of 3-5% vol, a total sugar content of 16-18°Brix, and a total acid content (calculated as tartaric acid) of 8.0g-10.0/L.

Preferably, the composite color protecting solution contains 0.2-0.3wt% ascorbic acid, 0.07-0.1wt% cysteine and 0.125-0.2wt% potassium metabisulfite, by ascorbic acid, cysteine and potassium metabisulfite It is prepared by dissolving in distilled water, and the content of free SO2 in the composite color protection solution is 60mg/L _- 80mg/L.

Compared with prior art, the beneficial effect of the present invention is:

1. The brewing method of the present invention includes color-protecting treatment of apple juice, joint enzymolysis of cellulase and pectinase, pasteurization, alcoholic fermentation, and the joint addition of bentonite and chitosan to carry out apple juice production. The gumming of the wine is clarified, and finally the finished product is refrigerated at low temperature. The cider is made of 100% pure fresh Fuji apple clear juice, no water is artificially added during the brewing process, and no preservatives are added. The cider brewed by this method has an alcohol content of only 3% vol and a total sugar content of 16° Brix, with a total acid content (calculated as tartaric acid) of 8.0g/L and a total sulfur dioxide of 100mg/L (lower than the national standard of 200mg/L), is a low-alcohol fruit wine. The disadvantages of the prior art, such as the loss of nutritional components, insufficient aroma, and insufficient wine body, are overcome, and a low-alcohol cider with low alcohol content, suitable for drinking, strong aroma and good taste is obtained.

2. The fermentation strain used in the present invention is a commercial yeast: special yeast for Diboshi wine and fruit wine. This strain can make the fermentation quick and complete, with high tolerance to alcohol, less nitrogen content needed in the fermentation process, less volatile acid and H ₂ S produced, and better retention of the fruit itself. aroma. This cider is naturally fermented without any preservatives.

3. The present invention has determined the formula of the color protection solution through some preliminary experiments. Improved the traditional method of single use of SO2 color protection after _juicing , reducing possible health hazards, while also ensuring the effect of color protection, effectively preventing browning of apple juice and ensuring the color of cider and quality.

4. The clarification of the present invention adopts the method of double-enzyme enzymolysis and the combination of chitosan and bentonite respectively. After the wine body reaches the technical index through fermentation, the fermentation is terminated at low temperature, and the obtained cider has rich aroma and has the unique flavor of apple. Flavor, golden color, clear and translucent, refreshing in the mouth, rich in fragrance, good sensory indicators.

5. The alcohol content of the cider obtained by the present invention is low, only 3% vol, and has good control on sweetness and acidity. The acidity makes the wine body more refreshing and lively, and the sugar content is also more popular for consumption. Lovers like it, expanding the masses of consumption, suitable for both men, women and children.

6. The present invention limits the initial sugar content and acidity of fermentation. According to the brewing method, the alcohol content is used as the reference standard for the final fermentation termination. Even if the alcohol content obtained from different batches of apples is within a certain range, it is relatively In other words, consistency can be guaranteed.

7. The brewing method of the present invention is scientific and reasonable, simple and easy to repeat, and the quality of the finished product is excellent.

8. The cider brewed by the present invention is light golden in color, clear and translucent, elegant and soft in body, rich and delicate in fruit aroma, moderately sweet and sour in taste, refreshing and pleasant, and is a nutritious and healthy fruit wine drink suitable for all ages.

Description of drawings

Fig. 1 Flow chart of cider production process.

Detailed ways

Below in conjunction with specific embodiment, further illustrate the present invention. It should be understood that these examples are only used to illustrate the present invention and are not intended to limit the scope of the present invention. In addition, it should be understood that after reading the teachings of the present invention, those skilled in the art can make various changes or modifications to the present invention, and these equivalent forms also fall within the scope defined by the appended claims of the present application.

All raw materials used in the following examples are commercially available products. Among them, Diboshi yeast is a special yeast for Diboshi wine and fruit wine. Cellulase (Yantai Diboshi Brewing Machine Co., Ltd., EC3.2.1.15, >22500AJDU/g). Pectinase (Yantai Diboshi Brewing Machine Co., Ltd., CE3.2.1.89, >90000mSU/g).

Example 1:

A method for brewing low-alcohol cider, the finished cider has an alcohol content of 3%vol, a total sugar content of 16°Brix, a total acid content (calculated as tartaric acid) of 8.0g/L, and a total sulfur dioxide of 100mg /L (lower than the national standard 200mg/L).

The brewing method of above-mentioned low-alcohol cider, as shown in Figure 1, comprises the steps:

Step 1: Select fresh, non-polluted, non-damaged, mature and high-quality Fuji apples as raw materials for wine making, wash the selected apples with clean water, dry them, remove the core, remove the skin, and cut the apples into 3cm-large apple pieces .

Step 2: prepare compound color-protecting solution, described compound color-protecting solution contains 0.2wt% ascorbic acid, 0.07wt% cysteine and 0.125wt% potassium pyrosulfite, by ascorbic acid, cysteine and pyrosulfite Prepared by dissolving potassium in distilled water. _The content of free SO2 in the composite color protection solution is 60mg/L. Soak the apple pieces in the composite color protection solution for 15 minutes, remove them, squeeze the juice with a crusher, and obtain 100% without adding water. Mass concentration of apple pulp.

Step 3: After testing, choose dual-enzyme hydrolysis to increase the juice yield. Through the comparison of clarity, add cellulase and pectinase in the weight ratio of 1:1, and add 50mg/L to step 2 respectively. Put the obtained apple pulp in a constant temperature water bath at 55°C for 1 hour, let it stand for clarification, filter it with four layers of gauze, and centrifuge it with a low-temperature refrigerated centrifuge at 4°C for 8 minutes to separate the clear apple juice. Light yellow, clear without impurities.

Step 4: Pasteurize the clear apple juice obtained in Step 3. The pasteurization is as follows: heating the clear apple juice to 70° C. and keeping the temperature for 30 minutes; rapidly cooling to 2° C. Maximize the color, aroma, taste and nutrients of apple juice from being damaged by high temperature and long-term treatment.

Step 5: Add sucrose to the clear apple juice obtained in Step 4 to adjust the total sugar content, and measure the soluble solids content to be 20°Brix with a hand-held refractometer. After the sugar content is determined, citric acid is added on this basis to adjust the total acid content, and the pH change of the apple juice is detected during the addition of citric acid. Finally, the pH value of the apple juice is measured at 3.40, thereby ensuring the fermentation substrate environment of the cider.

Step 6: Use 10 times the volume of 35°C, 2wt% sucrose water to activate Diboshi yeast for 20 minutes, and then add the activated yeast liquid to the apple juice obtained in Step 5 in proportion, Diboshi yeast (dry yeast) The amount added is 0.08g/L. The apple juice is put into a biochemical incubator at 22° C. to start fermentation for 7 days, and 10 wt % Diboshi fermentation aid will be added the next day. In the early stage of fermentation (from day 1 to day 3), the tank should be poured every 4 hours and stirred for 10 minutes to provide sufficient oxygen for the growth and reproduction of the yeast. Alcoholic fermentation is carried out under oxygen and anaerobic conditions. In the later stage of fermentation (6th day to 7th day), when the alcohol content is 3% vol, the temperature is lowered to 0° C., and the fermentation is terminated at 4° C. to obtain cider.

Step 7: Add Diboshi bentonite and chitosan into distilled water in a weight ratio of 1:1, stir evenly, seal, and let stand for 24 hours. The resulting mixed solution is added to the cider obtained in step 6 according to a volume ratio of 1:10 (mixed solution: cider) to carry out gumming and clarification treatment, and the total amount of bentonite and chitosan in the cider is 1.0 g/L, after standing for clarification for 5 days, filter and separate.

Step 8: Refrigerate the cider obtained by filtering and separating in step 7 at 2-4°C for 5 days, filter, and pack in cans to obtain a low-alcohol cider product.

The average sensory evaluation score of the product of this embodiment is 96 points (out of 100 points). Referring to the detailed sensory evaluation criteria for cider in Table 1, 30 people, half male and half male, who have been trained in sensory evaluation expertise were invited to score the scores. people. The sensory evaluation of this embodiment has certain basis.

Example 2

A kind of brewing method of low-alcohol cider, concrete steps are:

Step 1: Select fresh, non-polluted, non-damaged, mature and high-quality Fuji apples as raw materials for wine making, wash the selected apples with clean water, dry them, remove the core, remove the skin, and cut the apples into 5cm-large apple pieces .

Step 2: prepare compound color-protecting solution, described compound color-protecting solution contains 0.2wt% ascorbic acid, 0.07wt% cysteine and 0.125wt% potassium pyrosulfite, by ascorbic acid, cysteine and pyrosulfite Prepared by dissolving potassium in distilled water. _The content of free SO2 in the composite color protection solution is 60mg/L. Soak the apple pieces in the composite color protection solution for 15 minutes, remove them, squeeze the juice with a crusher, and obtain 100% without adding water. Mass concentration of apple pulp.

Step 3: Add 50mg/L cellulase and 60mg/L pectinase to the apple pulp obtained in Step 2, place it in a constant temperature water bath at 60°C for 1 hour, let it stand for clarification, and use four layers of After filtering with gauze, use a low-temperature refrigerated centrifuge to centrifuge at 4°C for 8 minutes to separate the clear apple juice, which is light yellow in color and clear without impurities.

Step 4: Pasteurize the clear apple juice obtained in Step 3. The pasteurization is as follows: heating the clear apple juice to 70° C. and keeping the temperature for 30 minutes; rapidly cooling to 4° C.

Step 5: Add sucrose to the clear apple juice obtained in Step 4 to adjust the total sugar content, and measure the soluble solids content to be 20°Brix with a hand-held refractometer. After the sugar content is determined, citric acid is added on this basis to adjust the total acid content, and the pH change of the apple juice is detected during the addition of citric acid. Finally, the pH value of the apple juice is measured at 3.40, thereby ensuring the fermentation substrate environment of the cider.

Step 6: Use 10 times the volume of 35°C, 2wt% sucrose water to activate Diboshi yeast for 20 minutes, and then add the activated yeast liquid in proportion to the apple juice obtained in Step 5, Diboshi yeast (dry yeast) The amount added is 0.09g/L. The apple juice is put into a biochemical incubator at 22° C. to start fermentation for 7 days, and 10 wt % Diboshi fermentation aid will be added the next day. In the early stage of fermentation (from day 1 to day 3), the tank should be poured every 4 hours and stirred for 10 minutes to provide sufficient oxygen for the growth and reproduction of the yeast. Alcoholic fermentation is carried out under oxygen and anaerobic conditions. In the later stage of fermentation (6th day to 7th day), when the alcohol content is 3% vol, the temperature is lowered to 0° C., and the fermentation is terminated at 4° C. to obtain cider.

Step 7: Add Diboshi bentonite and chitosan into distilled water at a weight ratio of 1:1.2, stir evenly, seal, and let stand for 36 hours. The resulting mixed solution is added to the cider obtained in step 6 according to a volume ratio of 1:10 (mixed solution: apple cider) to carry out the clarification process, and the total amount of bentonite and chitosan in the cider is 0.1 g/L, after standing for clarification for 5 days, filter and separate.

Step 8: Refrigerate the cider separated by filtration in Step 7 at 4°C for 3 days, filter, and pack in cans to obtain a low-alcohol cider product.

The average sensory evaluation score of the product of this embodiment is 96 points (out of 100 points). Referring to the detailed sensory evaluation criteria for cider in Table 1, 30 people, half male and half male, who have been trained in sensory evaluation expertise were invited to score the scores. people. The sensory evaluation of this embodiment has certain basis.

Table 1 Apple cider sensory evaluation table:

Claims (10)

1. A brewing method of low-alcohol cider, characterized in that, comprising: Step 1: Select Fuji apples as raw materials for wine making, wash with water, dry, remove the core, and cut into apple pieces; Step ₂ : Prepare a composite color protection solution, the composite color protection solution contains ascorbic acid, cysteine and potassium metabisulfite, the content of free SO2 in the composite color protection solution is 60-80mg/L, soak the apple pieces Put it in the compound color protection solution for 5-15 minutes, remove it, squeeze the juice with a crusher, without adding water, and obtain apple pulp with 100% mass concentration; Step 3: Add cellulase and pectinase to the apple pulp obtained in step 2 at a weight ratio of 1:0.9-1.1, respectively, in an amount of 50mg/L-60mg/L, and heat at 50-60°C Enzymolysis at constant temperature for 0.5-1.5h, standing for clarification, filtering with gauze, centrifuging with a low-temperature refrigerated centrifuge for 5-8min, and separating to obtain clear apple juice; Step 4: pasteurize the clear apple juice obtained in step 3, and cool it to 2-5°C; Step 5: Add sucrose to the clear apple juice obtained in step 4 to adjust the total sugar content, measure the soluble solids content as 18-20°Brix with a hand-held refractometer, add citric acid, and detect the pH value of the apple juice during the addition of citric acid Change, and finally measured the pH value of apple juice at 3.30-3.50; Step 6: Activate the yeast with 32-35°C and 1.5-2.5wt% sucrose water for 15-30 minutes to obtain the activated yeast liquid, add the activated yeast liquid to the apple juice obtained in step 5, and add the yeast The amount is 0.06-0.09g/L, put the apple juice into a biochemical incubator for fermentation, when the alcohol content is 2-8vol%, cool down, refrigerate, and stop the fermentation to obtain cider; Step 7: Add bentonite and chitosan to distilled water at a weight ratio of 1:0.8-1.2, stir evenly, seal the seal, let stand for 24-36 hours, and add the resulting mixture at a volume ratio of 1:8-12 Go to the cider obtained in step 6 to carry out gumming and clarification treatment, the total addition amount of bentonite and chitosan in the cider is 0.06-1g/L, after standing for clarification for 3-5 days, filter and separate; Step 8: Refrigerate the cider filtered and separated in step 7 for 2-5 days, filter, and pack in cans to obtain a low-alcohol cider product. 2. The brewing method of low-alcohol cider as claimed in claim 1, characterized in that no water is artificially added during the brewing of the low-alcohol cider, and no preservatives are added. 3. The brewing method of low-alcohol cider as claimed in claim 1, characterized in that, the yeast in the described step 6 is special yeast for Diboshi wine and fruit wine. 4. the brewing method of low-alcohol cider as claimed in claim 1, is characterized in that, the bentonite in the described step 7 is dibers bentonite. 5. The brewing method of low-alcohol cider as claimed in claim 1, characterized in that the alcohol of the low-alcohol cider finished product is 3-5%vol, and the total sugar content is 16-18°Brix , the total acid content is 8.0-10.0g/L. 6 . The method for brewing low-alcohol cider according to claim 1 , wherein the pasteurization comprises heating the clear apple juice to 68-70° C. and maintaining the temperature for 25-35 minutes. 7. The brewing method of low-alcohol cider as claimed in claim 1, characterized in that, in the step 6, the alcohol of cider is at 3-5vol%. 8. The brewing method of low-alcohol cider according to claim 1, characterized in that, in the step 6, the volume ratio of yeast to sucrose water is 1:8-12. 9. The brewing method of low-alcohol cider as claimed in claim 1, characterized in that, the fermentation time in the step 6 is 5-7 days, the fermentation aid will be added in the next day, and the fermentation early stage will be regularly Invert the tank, stir for 5-15 minutes, seal the fermenter in the middle stage of fermentation, and carry out alcoholic fermentation by yeast under anoxic and anaerobic conditions. 10. The brewing method of low-alcohol cider as claimed in claim 1, characterized in that, said composite color protection solution contains 0.2-0.3wt% ascorbic acid, 0.07-0.1wt% cysteine and 0.125-0.2wt% % potassium metabisulfite, prepared by dissolving ascorbic acid, cysteine and potassium metabisulfite in distilled water, the content of free SO2 in the _compound color protection solution is 60mg/L-80mg/L.