Dry cider and preparation method for same

A cider and dry-type technology, which is applied to the field of dry-type cider and its preparation, can solve the problems such as the inability of yeast to fully utilize carbohydrates, the stimulation of the product generation pathway, the bitter taste and irritating throat, etc., so as to prevent browning and miscellaneous bacteria. Produces, improves clarity, good body and mouthfeel effects

Active Publication Date: 2014-05-07
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, while the alcohol content was increased, two other effects were also produced: first, when sugar was added, other nutrients in apple juice that matched carbohydrates were not strengthened, so that the yeast could not fully utilize carbohydrates, resulting in residues The sugar content is relatively high;

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of dry cider and preparation method thereof, comprises the following steps:

[0029] 1) Choose high-quality apples that are free from diseases, insect pests, and rot as raw materials. Rinse them in running water below 40°C. Take the washed apples, remove the core, cut the apples into small pieces of 1 to 1.5 cubic centimeters, and immerse them in the color protection solution. , after soaking for 20 minutes, then take out the fruit pieces, squeeze the juice with a juicer after draining, and collect the juice;

[0030] Wherein, the color protecting solution includes, by mass fraction, 0.06% sulfurous acid, 0.005% sodium bisulfite, 0.05% VC, and the balance is water;

[0031] 2) Inactivate the juice at 95°C for 30s, then cool down to 50°C, add 100mg / L pectinase, and perform enzymatic hydrolysis for 2 hours; then heat to 85°C, treat for 5-10 minutes, filter, and take the filtrate; The sugar content of filtrate is adjusted to 18g / 100mL with apple juice concentrate; ...

Embodiment 2

[0036] A kind of dry cider and preparation method thereof, comprises the following steps:

[0037] 1) Choose high-quality apples that are free from diseases, insect pests, and rot as raw materials. Rinse them in running water below 40°C. Take the washed apples, remove the core, cut the apples into small pieces of 1 to 1.5 cubic centimeters, and immerse them in the color protection solution. , after soaking for 25 minutes, then take out the fruit pieces, squeeze the juice with a juicer after draining, and collect the juice; wherein, the color protection solution includes 0.06% sulfurous acid, 0.005% sulfurous acid Sodium hydrogen, 0.05% VC, the balance is water;

[0038] 2) Inactivate the juice at 90°C for 35 seconds, then cool down to 45°C, add 25 mg / L pectinase, and perform enzymatic hydrolysis for 3 hours; then heat to 80°C, treat for 5-10 minutes, filter, and take the filtrate; The sugar content of filtrate is adjusted to 22g / 100mL with apple juice concentrate;

[0039]3)...

Embodiment 3

[0043] A kind of dry cider and preparation method thereof, comprises the following steps:

[0044] 1) Choose high-quality apples that are free from diseases, insect pests, and rot as raw materials. Rinse them in running water below 40°C. Take the washed apples, remove the core, cut the apples into small pieces of 1 to 1.5 cubic centimeters, and immerse them in the color protection solution. , after soaking for 30 minutes, then take out the fruit pieces, squeeze the juice with a juicer after draining, and collect the juice;

[0045] Wherein, the color protecting solution includes, by mass fraction, 0.06% sulfurous acid, 0.005% sodium bisulfite, 0.05% VC, and the balance is water;

[0046] 2) Inactivate the juice at 85°C for 45s, then cool down to 55°C, add 125mg / L pectinase, and perform enzymatic hydrolysis for 2 hours; then heat to 90°C, treat for 5-10 minutes, filter, and take the filtrate; The sugar content of filtrate is adjusted to 25g / 100mL with apple juice concentrate; ...

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PUM

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Abstract

The invention discloses dry cider and a preparation method for the same, and belongs to the technical field of preparation of fermented fruit wine. The preparation method comprises the steps of (1) enucleating and dicing apples, impregnating the apples in a color protection solution for standing, taking out and juicing the impregnated apples, and collecting juice; (2) performing enzyme deactivation on the juice, adding pectinase for enzymolysis, performing heating treatment and filtration, and adding concentrated apple juice into filtrate to regulate the concentration to required concentration to obtain juice; (3) adding compound yeasts into the juice, and performing primary fermentation and secondary fermentation until the content of residual sugar in fermentation liquor is less than or equal to 4g/L to obtain secondarily fermented wine; (4) standing the secondarily fermented wine at 4 to 6 DEG C, adding a clarifying agent for clarification, performing intercooling treatment and cold filtration on the clarified fruit wine, performing filtration by using a microporous filter membrane, and performing bottling and sterilization to obtain the dry cider. The preparation method is easy to operate; the dry cider prepared by the method is low in residual sugar content, high in alcohol content and nutrient-rich, and has good mouth-feel.

Description

technical field [0001] The invention belongs to the technical field of fermented fruit wine preparation, and in particular relates to a dry apple wine and a preparation method thereof. Background technique [0002] Apple cider is mainly a low-alcohol wine made from apple juice fermented by yeast and brewed at low temperature. Cider has low alcohol content, low sugar content, rich nutrients and high nutritional value, which are mainly reflected in the following three aspects: [0003] 1. Apple cider is rich in amino acids, including all the amino acids needed by the human body. [0004] 2. The organic acids contained in cider, especially malic acid and tartaric acid, help to improve the blood microcirculation of the human body, improve liver blood supply, kidney excretion capacity and lung function; , Arteriosclerosis and other diseases, drinking apple cider in moderation can help to remove these salts, thereby reducing the incidence of cardiovascular, liver and kidney dise...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 丁勇赵郁聪
Owner SHAANXI UNIV OF SCI & TECH
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