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Sparkling cider production method

A production method and a technology for cider, applied in the field of cider brewing, can solve the problems affecting the nutritional value, color and taste of cider, insufficient wine aroma, etc., and achieve good market prospects, economic benefits, soft taste, and the effects of helping digestion.

Inactive Publication Date: 2019-05-24
QINGDAO KEHAI BIOLOGICAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The aroma of cider is an important indicator for evaluating the quality of cider, but most of the above methods have a negative impact on the aroma components of the wine, resulting in insufficient aroma of the wine, and affecting the nutritional value, color and taste of cider, etc.

Method used

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  • Sparkling cider production method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Such as figure 1 Shown, a kind of preparation method of sparkling cider comprises the following steps:

[0033] a Preparation of apple juice

[0034] a1 Select the picked apples, sort them, remove the raw and rotten fruits, and use the remaining fully ripe and non-rotten apples as raw materials;

[0035] a2 Soak and wash the apple raw materials in running water, and scrub with a brush to thoroughly remove the soil, impurities, and pesticide residues on the apple surface;

[0036] a3 crushing and beating the washed apples, controlling the broken particle size to be 3-5 mm, and obtaining apple slurry;

[0037] a4 Store the apple slurry in the extraction tank for 2-3 hours, so that the apple flesh is softened, and the aroma in the apple peel is dissolved in the apple slurry;

[0038] a5 Select a belt press to continuously squeeze the leached apple slurry, and then filter through a screen to obtain apple juice.

[0039] b clarification

[0040] Pour the apple juice int...

Embodiment 2

[0050] A method for making sparkling cider, comprising the following steps:

[0051] a Preparation of apple juice

[0052] a1 Select the picked apples, sort them, remove the raw and rotten fruits, and use the remaining fully ripe and non-rotten apples as raw materials;

[0053] a2 Soak and wash the apple raw materials in running water, and scrub with a brush to thoroughly remove the soil, impurities, and pesticide residues on the apple surface;

[0054] a3 crushing and beating the washed apples, controlling the broken particle size to be 3-5 mm, and obtaining apple slurry;

[0055] a4 Store the apple slurry in the extraction tank for 2-3 hours to soften the apple flesh, and dissolve the aroma in the apple skin in the apple slurry, and add tannin to the extraction tank at the same time, the amount of tannin added is the weight of the apple slurry The addition of 0.02% of tannin further makes the aroma of apple pulp extraction rich;

[0056] a5 Select a belt press to continuo...

Embodiment 3

[0068] Example 1

[0069] A method for making sparkling cider, comprising the following steps:

[0070] a Preparation of apple juice

[0071] a1 Select the picked apples, sort them, remove the raw and rotten fruits, and use the remaining fully ripe and non-rotten apples as raw materials;

[0072] a2 Soak and wash the apple raw materials in running water, and scrub with a brush to thoroughly remove the soil, impurities, and pesticide residues on the apple surface;

[0073] a3 crushing and beating the washed apples, controlling the broken particle size to be 3-5 mm, and obtaining apple slurry;

[0074] a4 Store the apple slurry in the extraction tank for 2-3 hours, so that the apple flesh is softened, the aroma in the apple peel is dissolved in the apple slurry, and tannin is added to the extraction tank at the same time, the amount of tannin added is the weight of the apple slurry The addition of 0.1% of tannin further makes the aroma of apple pulp extraction rich;

[0075]...

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PUM

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Abstract

The invention discloses a sparkling cider production method which includes the steps: a preparing apple juice; b clarifying, pouring the apple juice into a clarifying tank, adding pectinase into the clarifying tank to decompose starch and pectin in the apple juice, and standing for 24 hours at the temperature of 15-18 DEG C to obtain clear apple juice; c fermentation, c1, pouring the clear apple juice in the clarifying tank into a fermentation tank; c2 dissolving dried yeast in boiled sterile water cooled to the temperature of 25 DEG C according to the ratio of the dried yeast to the water of1: 8 in a sterile room, and keeping the temperature for 2 hours to obtain a seed liquid; c3 leading activated seed liquid in the clear apple juice in the fermentation tank, performing water sealing pressure keeping fermentation, and discharging yeast 24 hours after, and continuing to age for 15 days at the temperature of 0 DEG C; c5 filtering mixture by a 0.02-micrometer film until clarifying after ageing is completed to obtain clarifying liquid; d filling and sterilizing to obtain a sparkling cider finished product. The production method is simple in process, and the prepared sparkling ciderhas specific fresh and sweet flavors of fruits, also has pleasant taste of fruit wine and is natural and healthy.

Description

technical field [0001] The invention relates to the technical field of cider brewing, in particular to a method for making sparkling cider. Background technique [0002] Cider is the second largest fruit wine in the world, and its output is second only to wine. It is a hot spot in the international beverage wine market and is popular in traditional wine-producing countries such as Europe, the United States, and Australia. Cider is mainly produced in the south of the UK and the Normandy and Brittany provinces in northeastern France where grapes are not suitable for growing. The UK is the country with the largest per capita consumption of cider. In addition, Germany, Ireland and other Western European countries, as well as Australia, New Zealand, Canada, the United States and other countries produce cider. Australia's cider production has risen most rapidly, and my country also produces cider, but it started late, and its current market share is relatively low. [0003] Cide...

Claims

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Application Information

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IPC IPC(8): C12G3/024C12H1/07
Inventor 李悦明赵咏伟徐建春祁尼娜李丹徐志梅
Owner QINGDAO KEHAI BIOLOGICAL
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