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Method for producing apple wine without using antioxidant or antibacterial agent

A production method and a technology for apple wine, applied in the field of fruit processing, can solve the problems of unfavorable fruit wine industrialization, cumbersome process and high cost, and achieve the effects of product safety and reliability, simple production process and convenient operation.

Inactive Publication Date: 2017-12-19
王兆丰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But these production methods are loaded down with trivial details technology, and investment is bigger, and cost height is unfavorable for the industrialization of fruit wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Juicing treatment: Take 15kg of apples that have been cleaned, destemmed and cored, squeezed in a juicer to obtain 11L of apple juice, and store in an airtight manner;

[0024] (2) Pectinase treatment: Weigh pectinase at 0.05g / L (apple juice), dissolve it in warm water (30-40°C) 10 times its volume, then add it to the above-mentioned apple juice, stir evenly, and enzymatically hydrolyze . In the closed enzymatic hydrolysis, stir once every half hour, stir 8 times;

[0025] (3) Adjustment of sugar content: Add appropriate amount of white granulated sugar to the above apple juice to make the sugar content 20% (mass fraction);

[0026] (4) Yeast activation: Take active dry yeast at 0.1g / L (apple juice), put it in 10 times its mass, 35°C~40°C, and activate it in 1% sucrose water for 5 minutes, and then add it to apple juice Stir evenly, and then ferment in a sealed container;

[0027] (5) Fermentation: first control the temperature of the apple juice at 18°C, ferment...

Embodiment 2

[0032] (1) Juicing treatment: Take 20kg of apples that have been cleaned, destemmed and cored, squeezed in a juicer to obtain 15L of apple juice, and store in an airtight manner;

[0033] (2) Pectinase treatment: Weigh pectinase at 0.10g / L (apple juice), dissolve it in warm water (30~40°C) 10 times its volume, then add it to the above apple juice, stir evenly, and enzymatically hydrolyze . In the closed enzymatic hydrolysis, stir once every half hour, stir 8 times;

[0034] (3) Adjustment of sugar content: Add appropriate amount of white granulated sugar to the above apple juice to make the sugar content 25% (mass fraction);

[0035] (4) Yeast activation: Take active dry yeast at 0.15g / L (apple juice), place it in 10 times its mass, 35°C~40°C, and activate it in 3% sucrose water for 5 minutes, then add it to apple juice Stir evenly, and then ferment in a sealed container;

[0036] (5) Fermentation: first control the temperature of the apple juice at 20°C, ferment for 6 days...

Embodiment 3

[0041] (1) Juicing treatment: Take 25kg of apples that have been cleaned, destemmed and cored, squeezed in a juicer to obtain 18L of apple juice, and store in an airtight manner;

[0042] (2) Pectinase treatment: Weigh pectinase at 0.15g / L (apple juice), dissolve it in warm water (30~40°C) 10 times its volume, then add it to the above apple juice and stir evenly, and enzymatically hydrolyze . In the closed enzymatic hydrolysis, stir once every half hour, stir 8 times;

[0043] (3) Adjustment of sugar content: Add appropriate amount of white granulated sugar to the above apple juice to make the sugar content 22% (mass fraction);

[0044](4) Yeast activation: Take active dry yeast at 0.20g / L (apple juice), put it in 10 times its mass, 35°C~40°C, and activate it in 5% sucrose water for 5 minutes, and then add it to apple juice Stir evenly, and then ferment in a sealed container;

[0045] (5) Fermentation: first control the temperature of the apple juice at 25°C, ferment for 6 ...

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Abstract

The invention discloses a method for producing apple wine and belongs to the technical field of fruit product processing. The method comprises the following steps: firstly, cleaning red fuji apples and removing stalks and kernels, and then performing the processes of juicing treatment, pectinase treatment, sugar degree regulation, yeast activation, fermentation (including main fermentation and post-fermentation), clarification and membrane filtration, thereby acquiring the red fuji apple wine. The apple wine is in golden color, is clear, bright and transparent, has strong fragrance and tastes mellow, fine and smooth; the apple wine contains various amino acids and vitamins required by a human body; the apple wine has ultrahigh nutrition value; long-term bit drinking is beneficial to the health; no antioxidant or antibacterial agent is used in the technology for producing the apple wine provided by the invention, no SO2 residue exists in the wine and the product is safe and reliable; the apple wine is free from toxic or side effect to human health; besides, only one fining process of the apple wine is performed, the time is saved and the efficiency is high; and the nutritional ingredients of the apple are completely reserved and the additional value of the red fuji apples is greatly increased.

Description

technical field [0001] The invention relates to a method for producing cider, in particular to a method for producing cider safely, efficiently and at low cost without using antioxidants and antibacterial agents, and belongs to the technical field of fruit processing. Background technique [0002] Jingning County is located in the eastern part of Gansu Province, in the hilly and gully area of ​​the Loess Plateau. Its unique geographical, temperature, and soil characteristics are very conducive to apple production. Therefore, it was rated as "the best planting area for eugenic apples in the Loess Plateau" by the Ministry of Agriculture. At present, Jingning's apple planting area has exceeded one million mu, ranking first in the country's county (district) apple planting area. After fruit growers choose a commercial apple with a large shape, smooth fruit surface, fine quality and bright color to sell at a better price, there will be some defective non-commercial apples left, b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12H1/052C12H1/07
CPCC12G3/02C12H1/0416C12H1/063
Inventor 王兆丰武伟国
Owner 王兆丰
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