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Cider brewing technology

A cider and process technology, applied in the preparation of alcoholic beverages, methods based on microorganisms, microorganisms, etc., can solve the problems of poor taste and low nutritional value, and achieve the effect of moderate alcohol content, coordinated wine body, and strong fruit aroma

Inactive Publication Date: 2012-05-16
崔姿
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Most of the cider produced on the market is added with apple flavor, which has low nutritional value and poor taste

Method used

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  • Cider brewing technology
  • Cider brewing technology

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Embodiment Construction

[0022] Processing step of the present invention is:

[0023] 1. Crushing and juicing

[0024] After the apples are thoroughly cleaned, they are crushed. The resulting pieces should be the size of peas to ensure complete juice production. Since apples are easily oxidized and browned, which will affect the color and sensory quality of the cider, try to avoid contact with the air and squeeze the juice at the same time. Evenly add SO 2 The mass fraction of sulfurous acid is 0.3-0.6%, and the dosage is 1-2mL / L. Apple juice is introduced to the added sulfurous acid filled with SO 2 Put it in an air-insulated container, and add 40-60mg / L pectinase;

[0025] 2. Stand to clarify

[0026] The squeezed apple juice was kept at low temperature and protected from light for 24 hours before fermentation, and the 2 Inhibit the growth of miscellaneous bacteria and make the apple juice clear naturally;

[0027] 3. Alcoholic fermentation

[0028] Take active dry yeast, place it in a small ...

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Abstract

The invention belongs to the technical field of food and specifically relates to a cider brewing technology. The invention provides a cider with fresh apples as a raw material, wherein the cider has a good taste and is rich in nutrients. The technological steps of the invention comprise: crushing and squeezing; standing for clarification; alcoholic fermentation; malic acid-lactic acid fermentation; and ageing and clarification.

Description

Technical field: [0001] The invention belongs to the technical field of food, and more specifically relates to a brewing process of cider. Background technique: [0002] Apples are rich in sucrose, reducing sugar, malic acid, citric acid, tartaric acid, quinic acid, alcohols, pectin, vitamin C, potassium, sodium and other ingredients. Vitamin C in apples is the protector of the cardiovascular system and a healthy element for heart disease patients. People who eat more apples have a lower chance of catching a cold than people who don't eat or eat less apples. Therefore, some scientists and physicians refer to apples as "all-round healthy fruit" or "general practitioner". Now the air pollution is serious, eating more apples can improve the respiratory system and lung function, and protect the lungs from pollution and smoke. The colloid and vector element chromium in apples can keep blood sugar stable, so apples are not only a healthy snack for diabetics, but also an essenti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865C12R1/225
Inventor 崔姿
Owner 崔姿
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