Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology for red-meat apples and cider, applied in the field of cider brewing, can solve problems such as no red apple cider, and achieve the effects of better and richer taste, softer wine body and improved quality
Pending Publication Date: 2020-03-27
杨伯咸
View PDF4 Cites 4 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
At present, there is no sales of red cider in the domestic market, and its brewing technology is rarely reported at home and abroad
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0023] The invention provides a preparation method of red meat cider, comprising the steps of:
[0024] Step 1: Select fresh, non-polluting, non-damaging, mature and high-quality Xinjiang red-flesh apples as raw materials for wine making, wash the selected red-flesh apples with clean water, dry them, remove the core, remove the skin, and cut the red-flesh apples Cut into 3cm large red flesh apple pieces.
[0025] Step 2: prepare compound color-protecting solution, described compound color-protecting solution contains 0.2wt% ascorbic acid, 0.07wt% cysteine and 0.125wt% potassium pyrosulfite, by ascorbic acid, cysteine and pyrosulfite It is prepared by dissolving potassium in distilled water. The content of free SO2 in the composite color protection solution is 60mg / L. Soak red apple pieces in the composite color protection solution for 15 minutes, remove them, squeeze the juice with a crusher, and obtain 100 % mass concentration of red flesh apple pulp.
[0026] Step 3: A...
Embodiment 2
[0037] The invention provides a preparation method of red meat cider, comprising the steps of:
[0038] Step 1: Select fresh, non-polluting, non-damaging, mature and high-quality Xinjiang red-flesh apples as raw materials for wine making, wash the selected red-flesh apples with clean water, dry them, remove the core, remove the skin, and cut the red-flesh apples Cut into 5cm large red flesh apple pieces.
[0039] Step 2: prepare compound color-protecting solution, described compound color-protecting solution contains 0.2wt% ascorbic acid, 0.07wt% cysteine and 0.125wt% potassium pyrosulfite, by ascorbic acid, cysteine and pyrosulfite It is prepared by dissolving potassium in distilled water. The content of free SO2 in the compound color protection solution is 60mg / L. Soak red apple pieces in the compound color protection solution for 15 minutes, remove them, squeeze the juice with a crusher without adding water, and obtain 100 % mass concentration of red flesh apple pulp. ...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention discloses a method for making red pulp apple wine. The method comprises the following steps: selecting Xinjiang red pulp apples a wine brewing raw material, cleaning the apples with water, performing air drying, removing kernels, cutting the apples into red pulp apple pieces, soaking the red pulp apple pieces into a composite color protection liquid for 5-15 minutes, fishing out thered pulp apple pieces, and performing juicing by using a crusher, so as to obtain 100% pulp of the red pulp apples. The red pulp apples used in the method are the best raw material for making high-class wine, have the main advantages of acor, flavonoids, anthocyanin and dietary crude fibers, and the nutrient components of the red pulp apples are times or dozens of times of those of common Fuji apples, so that the wine made of the red pulp applies can meet standards of functional wine; the fermentation wine of the red pulp apples has main components of anthocyanin, flavonoids, tartaric acid, malic acid, citric acid and tannin, and every kilogram of the red pulp apple wine contains 2-8g of sugar; and by adopting the method, the wine can be mild, the taste is rice, and the quality of the apple wine can be improved.
Description
technical field [0001] The invention relates to the technical field of cider brewing, in particular to a preparation method of red meat cider. Background technique [0002] Apples belong to the family Rosaceae, perennial deciduous trees with deep root system and long life span. Usually the trees can be up to 15 meters high, and cultivated trees are generally about 3-5 meters high. The trunk is taupe, the leaves are oval and sawtoothed; Crisp and sweet, with high nutritional value, according to measurements, every hectogram apple contains 6.5-11.5 grams of fructose, 2.5-3.5 grams of glucose, 1.0-5.2 grams of sucrose, and also contains trace elements zinc, calcium, phosphorus, iron, potassium and Vitamin B1, vitamin B2, vitamin C and carotene and other nutrients are the crown of the world's four major fruits (apple, grape, citrus and banana). [0003] Apple is one of the fruit tree species with the widest cultivation area, the largest output and the most stable development in...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more