Production method of low-alcohol cider

A production method and technology of cider, applied in the fields of food science and fermentation, can solve the problems of increased cost and difficulty of operation, lack of flavor of cider, and unsuitable fermentation process, etc., to achieve the preservation of drinking culture, strong industrialization implementation, Addresses lack of flavor effects

Inactive Publication Date: 2013-04-24
NORTHWEST A & F UNIV
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  • Summary
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  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

The raw materials for cider production in my country are mainly divided into two categories: one is apple juice concentrate, but since apple juice concentrate is the product obtained by distillation of apple juice, most of the original flavor substances in apples are lost during the distillation process, and in addition during the concentration process Unfavorable reactions such as browning, making the cider brewed from concentrated apple juice have a poor flavor and dull color; the other is the bre...

Method used

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Examples

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Effect test

preparation example Construction

[0025] 1. Preparation of apple puree

[0026] Select the apple variety and place of origin, pick the apples after they are ripe, remove sundries and fruit with mildew and rot, wash them with running water, drain them, cut them into pieces and beat them into a homogenate with a beater, the finer the particles, the better, and mix them in the apple pulp Add about 1-2% Vc according to the weight of apple pulp to prevent the juice from browning.

[0027] 2. Preparation and application of yeast culture medium

[0028] Pick up yeast colonies stored on YPD solid medium (containing: 1% yeast extract, 2% peptone, 2% glucose, 1.5% agar) with the inoculation loop, and culture them in 200mL YPD liquid medium at 28°C Expand the culture in the box for 24 hours to make a yeast culture solution.

[0029] When in use, take the yeast culture solution according to the volume of 6-8% of the apple pulp, centrifuge at 6000r / min for 5min, discard the supernatant, then draw 20mL of apple juice into...

Embodiment 1

[0039] Use Gala apples from Baishui County, Shaanxi Province as raw materials. After the apples are ripe (August 20, 2011), they are picked, and the sundries and moldy and rotten fruits are removed. The apples are washed with running water, the surface dirt is removed, and the water is drained. After the water is drained, it is cut and beaten, and 1% Vc is added to the apple pulp according to the weight of the apple pulp to prevent the juice from browning.

[0040] Put the apple pulp into the SO 2 In the 10L fermentation tank of the smoker, the total volume of apple pulp accounts for 2 / 3 of the fermentation tank. Based on the volume of 1L apple pulp, add 65mg of SO 2 After 2 hours, add 250mg of pectinase, place it in airtight storage at 30°C for 12h, then add yeast culture solution in an amount of 8% of the volume of the apple pulp, and maintain it at 30°C for 12h to promote the rapid growth of yeast, and then cool down to 16°C Keep it at this temperature for 20 days for the ...

Embodiment 2

[0048] The Fuji apples in Baishui County, Shaanxi Province are used as raw materials. After the apples are ripe (early October 2011), they are picked, and the sundries and moldy and rotten fruits are removed. Beat the pulp separately, and add 1.5% Vc to the apple pulp according to the weight of the apple pulp to prevent the juice from browning.

[0049] SO 2 In the 20L fermentation tank of the smoker, the total volume of the apple pulp accounts for two-thirds of the fermentation tank. Based on the volume of 1L apple pulp, add 60mg of SO 2 After 2 hours, add 250 mg of pectinase, place it in airtight storage at 30°C for 12 hours, then add yeast culture solution in an amount of 6% of the volume of apple pulp, and place it in airtight storage at 30°C for 12 hours to promote the rapid growth of yeast, and then cool down to 16 At about ℃, the main fermentation is carried out. The main fermentation time is 20 days. During the main fermentation, the soluble solids and alcohol content...

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Abstract

The invention relates to a production method of low-alcohol cider. According to the invention, process steps such as original fruit puree impregnation, high-temperature enzymolysis, high-temperature initiation, low-temperature long-time fermentation, and the like are adopted. The obtained cider has the advantages of golden color, clear wine body, good sour and sweet taste, soft and harmonious taste, rich and long-lasting aroma, and sufficient aftertaste. With the method, apple deep processing industrial chain in our nation is prolonged, apple added value is increased, and a defect of insufficient taste of cider in our nation is overcome. With the method, a firm basis is made for expanding consumer groups of the cider in our nation, and the cider is provided with competitiveness in domestic and international markets.

Description

technical field [0001] The invention belongs to the field of food science and fermentation technology, and specifically relates to a method for producing high-quality low-alcohol cider by adopting puree dipping, high-temperature enzymolysis, high-temperature start-up, and low-temperature long-term fermentation. Background technique [0002] Although my country is the world's largest apple producer, its rapid development has only been in the past 20 years. Apple varieties are mainly fresh varieties. Although apple planting has made considerable contributions to local economic development and increased income of growers, there is limited room for value-added apples relying solely on fresh sales, and deep processing must be carried out. The current deep-processed varieties are only concentrated apple juice, which is relatively simple, and the development of apples Wine is one of the effective ways of deep processing. The consumption of cider in western countries is as common a...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 樊明涛李国薇曹铭
Owner NORTHWEST A & F UNIV
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