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Ice cider processing technology and product thereof

A processing technology and cider technology, applied in the field of fruit wine beverages, can solve the problems of restricting the development of domestic ice wine, poor quality of raw materials, insufficient raw materials, etc., and achieve the effects of good appearance and internal quality, little market competition, and long aftertaste.

Inactive Publication Date: 2012-04-25
辽宁省果树科学研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many problems such as insufficient raw materials and poor quality of raw materials in my country's ice wine production enterprises, which restrict the development of domestic ice wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Raw materials: apple, pectinase, H 2 SO 3 ,yeast.

[0034] Preparation process: After the apples are ripe, intentionally not to pick them, hang them on the branches until the temperature suddenly drops, and then pick them with ice; Thoroughly remove the stalks, branches and leaves of the frozen apples, and remove unqualified fruits such as diseases, insect pests, and deterioration;

[0035] In the frozen state of apples, under the condition of ambient temperature of 8°C, the fruit is crushed and squeezed to extract the juice. The sugar content of the squeezed juice is controlled at 30%, and 0.03% of the weight of the juice is added to the juice. 2 SO 3 And 0.01% pectinase by weight of fruit juice, dissolved and mixed evenly, let stand at 5°C for 24 hours, then filter the fruit juice to remove sediment;

[0036] Adding 0.02% of the weight of the fruit juice to the filtered fruit juice with activated yeast liquid containing sugar water, and fermenting at a tempera...

Embodiment 2

[0042] Raw materials: apple, pectinase, H 2 SO 3 ,yeast.

[0043]Preparation process: After the apples are ripe, intentionally not to pick them, hang them on the branches until the temperature suddenly drops, freeze the apples thoroughly, and then pick them with ice; or after the apples are ripe and picked, directly place them in a -10°C environment through. Remove the stalks, branches and leaves of the frozen apples, and remove unqualified fruits such as diseases, insect pests, and deterioration;

[0044] In the frozen state of apples, under the condition of ambient temperature -8 ° C, the fruit is crushed and squeezed to extract the juice. The sugar content of the squeezed juice is controlled at 40%, and 0.13% of the weight of the juice is added to the juice. 2 SO 3 and 0.1% pectinase by weight of the fruit juice, dissolved and mixed evenly, and left to stand at 15°C for 12 hours, and then the juice was filtered to remove the precipitate;

[0045] Adding 0.04% of the we...

Embodiment 3

[0051] Raw materials: apple, pectinase, H 2 SO 3 ,yeast.

[0052] Preparation process: After the apples are ripe, intentionally not to pick them, hang them on the branches until the temperature suddenly drops, and then pick them with ice; through. Remove the stalks, branches and leaves of the frozen apples, and remove unqualified fruits such as diseases, insect pests, and deterioration;

[0053] In the frozen state of apples, under the condition of ambient temperature of 5°C, the fruit is crushed and squeezed to extract the juice. The sugar content of the squeezed juice is controlled at 35%, and 0.1% of the weight of the juice is added to the juice. 2 SO 3 and 0.05% pectinase by weight of the fruit juice, dissolved and mixed evenly and left to stand for 15 hours at a temperature of 10°C, and then the fruit juice was filtered to remove the precipitate;

[0054] Adding 0.03% by weight of the fruit juice to the filtered fruit juice with activated yeast liquid containing ...

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Abstract

The invention discloses a fruit wine beverage, and especially relates to an ice cider processing technology and a product thereof. The ice cider is brewed by a hanging apple frosting technology, postharvest refrigeration, a crushing juicing technology under iced state, and an enzyme engineering technology for fermentation. The ice cider is prepared by apples, pectase, H2SO3 and yeasts. Being golden yellow, clear and transparent, the ice cider of the invention has the characteristics of abundant nutrition, mellow and heavy flavor, good appearance and internal quality, stable quality, and no generation of sediment after bottling.

Description

[0001] technical field [0002] The invention discloses a fruit wine beverage, in particular to the ice cider processing technology and its product brewed by fermenting and brewing by using apple hanging branch frosting technology, post-harvest freezing technology, crushing and juicing technology with ice, and enzyme engineering technology. Background technique [0003] The concept of ice cider comes from ice wine, which was introduced to my country in 2000, decades behind the average wine, but it stood on the shoulders of wine and quickly stood out in the high-end wine market. The production of ice wine is strictly restricted by natural climate conditions, and only a few countries such as Canada can produce it in the world. The climate in Northeast China also has the conditions for producing ice wine. At present, there are many problems such as insufficient raw materials and poor quality of raw materials in the enterprises that produce ice wine in our country, which restric...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 隋洪涛隋韶奕张素敏王雪松李珂
Owner 辽宁省果树科学研究所
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