Cider preparation process and usage thereof

Abstract

The invention discloses a cider preparation process comprising the following steps: apple sorting, cleaning, crushing, juicing, SO2 adding, pectinase adding, standing, separating, low temperature fermenting, transferring into a pool, SO2 refilling, alcohol adding, storing, mixing, glue feeding, filtering, freezing, aseptic filling and packaging to obtain a finished product. The cider disclosed by the invention has double nutrients generated by the apple and biological fermentation, thereby capable of reducing the deposition of cholesterol in blood vessels, preventing arteriosclerosis, reducing blood fat and softening the blood vessels if being usually drunk.

Description

technical field [0001] The invention belongs to the field of food, and relates to a preparation process of liquid fermented fruit wine, in particular to a preparation process of cider and its application. Background technique [0002] There are many techniques for producing cider, but the process is roughly the same. Its production process is as follows: [0003] The first is to select mature fruits of Qinguan and Fuji products with high maturity and high sugar content, strictly inspect, select and clean them to ensure the purity and quality of the fruit wine from the source. The second is to use a large dissolver liquid for natural fermentation at low temperature and use modern biotechnology to stir the metered juice and put it into a 65-ton fermenter for natural fermentation for 7-10 days. The temperature in the tank must be kept between 20 degrees and 25 degrees. Use air conditioners, water guns and other equipment to adjust the temperature in the workshop and the tank ...

AI Technical Summary

Problems solved by technology

[0006] At present, there are many cider brewing technologies, but the shortcomings in the production of cider are mainly manifested in: the selection of raw materials is not reasonable

About half of the brewing techniques use apples or the mixed juice of fresh apple juice and concentrated juice as raw materials, including in the pilot production of cider. Such cider making technology is simple, but in the production of concentrated apple juice The process requires heat treatment, and the juice obtained is often dark brown, sometimes with a more obvious burnt smell, which affects the color, luster and taste of the cider (with a burnt smell); there are also many apples that are used as raw materials to obtain apple juice after squeezing the juice. Fresh juice, and then fermented, but in the juicing process, apples need to be peeled and cored. This technology is only suitable for small experiments in the laboratory. For large-scale industrial production of cider, it is very difficult or even impossible to do so. It works; most of the production technology of cider adopts low-temperature fermentation, and the fermentation time is 15-20 days. The yeast, especially the dead yeast, is in contact with the fermented mash for a long time, which gives the cider a yeasty taste and other bad tastes; The wine product is single and the taste is not very satisfactory, which is also one of the important factors restricting the development of the cider industry