Semi-sweet cider

Abstract

The invention discloses semi-sweet cider.The cider adopts different apple varieties, the apples are subjected to mixing and juicing according to a certain proportion, sour papaya juice is added to apple juice, wild yeast strains on the apple skin are subjected to optimization and propagation, an apple yeast bacterium solution and fruit wine dried yeast are inoculated into the apple juice for mixed fermentation according to different proportions, temperature modulation fermentation is adopted for fermentation temperature, the fermented apple raw wine is subjected to ageing and blending, and the semi-sweet cider is obtained through the technologies of cold and heat exchange, clarification, filtration and the like.The semi-sweet cider is good in mouthfeel, rich in fruit flavor, unique in flavor and suitable for popular taste demands and has the high economic benefit and a market development value.

Description

technical field [0001] The invention relates to a kind of cider, in particular to a high-quality semi-sweet cider. Background technique [0002] Apple cider contains dual nutrients and antioxidants produced by apples and biological fermentation. Drinking cider regularly can reduce the deposition of cholesterol on blood vessels, prevent arteriosclerosis, lower blood lipids, and soften blood vessels. In the prior art, during the fermentation production process of cider, antioxidants are often added to inhibit the oxidation of cider. In order to improve the juice yield and resist browning, pectinase and SO are often added after pressing the apples. 2 , although pectinase can decompose fiber, increase the juice yield, and increase the content of ethanol, but it will also increase the content of harmful substances such as methanol in the fermentation broth, SO 2 Although there are effects such as anti-oxidation and antibacterial effects, the residue in cider is unfavorable to th...

AI Technical Summary

Problems solved by technology

In the prior art, during the fermentation production process of cider, antioxidants are often added to inhibit the oxidation of cider. In order to improve the juice yield and resist browning, pectinase and SO are often added after pressing the apples. 2 , although pectinase can decompose fiber, increase the juice yield, and increase the content of ethanol, but it will also increase the content of harmful substances such as methanol in the fermentation broth, SO 2 Although there are effects such as anti-oxidation and antibacterial effects, the residue in cider is unfavorable to the health of the human body; in order to improve the clarification effect of cider, the prior art often adds clarifiers such as diatomaceous earth and gelatin. Therefore, the produced Cider, the product quality is not high, and the taste is also very different from the wines that are widely loved by the public. It is not easy to be accepted by the mass consumer groups. Its production technology needs to be improved.