Production method of dealcoholized bubble apple wine

Abstract

The invention relates to the technical field of dealcoholized bubble cider wine, and discloses a dealcoholized bubble cider wine production method, which comprises: 1, pretreating an apple raw material, juicing selected and cleaned apples, filtering by using a filtration device to obtain an apple juice, adding 0.05-0.2 g / L of a compound enzyme preparation (pectinase: cellulase = 3: 1) into the apple juice, and carrying out enzymolysis at 28 DEG C for 2 hours; through cooperation of the motor, the stirring shaft and the stirring rod, the apple flower water extract and the apple wine can be preliminarily mixed and stirred conveniently, the stirring rod can drive a plurality of stirring plates and a connecting shaft to rotate while rotating, the apple flower water extract and the apple wine are further mixed and stirred, and the apple flower water extract and the apple wine can be further mixed and stirred. Meanwhile, through cooperation of a first guide pipe, an electromagnetic valve, a first infusion pump and a second guide pipe, liquid in the mixing tank can be conveniently and circularly pumped to flow, so that the mixing efficiency of the apple flower water extract and the apple wine is improved, and the mixing time is saved.

Description

Technical Field

[0001] The invention relates to the technical field of dealcoholized sparkling cider, and more particularly to a production method of dealcoholized sparkling cider. Background Art

[0002] Dealcoholized sparkling cider is produced through a dealcoholization process that removes alcohol while preserving the flavor and mouthfeel to the greatest extent possible. This type of cider typically features fine bubbles and a juicy, fruity aroma, with a balanced sweet-sour flavor, a delicate fruity taste, a refreshing aftertaste, and a vibrant, vibrant flavor. Currently, dealcoholized sparkling cider loses some of its apple flavor after the dealcoholization process. To supplement the flavor, flavoring agents (such as apple blossom water extract) are often added. Apple blossom water extract contains a variety of active ingredients that produce specific aromas and flavors in the cider, enhancing its overall flavor.

[0003] Currently, when apple flower water extract is added to cider, mixing and stirring are required to ensure that the apple flower water extract is fully mixed in the cider. However, when mixing and stirring, the mixing efficiency is low and the mixing time is long only by the stirring rod of the stirring device, which needs to be improved. Summary of the Invention

[0004] In order to overcome the above-mentioned defects of the prior art, the present invention provides a method for producing dealcoholized sparkling cider to solve the problems existing in the above-mentioned background technology.

[0005] The present invention provides the following technical solution: a method for producing dealcoholized sparkling cider, comprising the following steps:

[0006] Step 1: Pre-treating the apple raw material: squeezing the selected and cleaned apples, filtering them with a filter device to obtain apple juice, and adding 0.05-0.2 g / L of a complex enzyme preparation (pectinase: cellulase = 3:1) to the apple juice, and performing enzymatic hydrolysis at 28°C for 2 hours;

[0007] Step 2: apple cider fermentation treatment: transfer the enzymatically hydrolyzed apple juice to a fermentation tank and add yeast, ferment at 18°C for 72 hours to an alcohol content of 4.5-5.0% vol, then add 0.1% lactic acid bacteria preparation, and ferment at 12°C for 10 days;

[0008] Step 3: Dealcoholization of cider: 85-90% of the alcohol is removed using a ceramic molecular sieve membrane at a pressure of 0.8 MPa and 4°C; then the alcohol content is reduced to ≤0.5% vol using a rotary thin film evaporator at a vacuum of -0.098 MPa and 38°C.

[0009] Step 4: flavor compensation treatment of the cider, using a flavor compensation device to perform flavor compensation treatment on the cider;

[0010] Step 5: Bubble injection treatment in cider: After the cider flavor compensation treatment, supercritical CO2 is injected through a microchannel turbulator at a pressure of 10 MPa to form bubble clusters with an average diameter of 105±15 μm;

[0011] The flavor compensation device includes a mixing tank, a mixing mechanism is provided inside the mixing tank, the mixing mechanism includes a stirring shaft, the bottom end of the stirring shaft is rotatably mounted on the middle part of the bottom of the inner cavity of the mixing tank through a bearing, a plurality of stirring rods are fixedly mounted on the outer wall of the stirring shaft, connecting shafts are provided around the interior of the mixing tank, the number of the connecting shafts is four, the plurality of stirring rods are located between the four connecting shafts, the two ends of the four connecting shafts are rotatably mounted on the top and bottom of the inner wall of the mixing tank through bearings, four stirring plates are fixedly mounted on the outer walls of the four connecting shafts, a No. 1 conduit is fixedly mounted on the bottom of the right side of the mixing tank, a No. 1 liquid pump is fixedly mounted on the lower right side of the mixing tank, one end of the No. 1 conduit is fixedly mounted on the input end of the No. 1 liquid pump, a flavor compensation adding mechanism is provided on the left side of the mixing tank, the flavor compensation adding mechanism includes a storage tank, the right side of the storage tank is fixedly mounted above the left side of the mixing tank, apple flower water extract is provided inside the storage tank, and a proportional pump is provided above the storage tank;

[0012] Furthermore, a mounting bracket is fixedly installed in the middle of the top of the mixing tank, a motor is fixedly installed on the top of the mounting bracket, the top of the stirring shaft extends to the top of the mixing tank and is located below the mounting bracket, and the output end of the motor extends to the bottom of the mounting bracket and is fixedly installed on the top of the stirring shaft.

[0013] Furthermore, the outer wall of the stirring plate is provided with through holes, and the number of the through holes is multiple, and the multiple through holes are evenly distributed on the outer wall of the stirring plate.

[0014] Furthermore, a solenoid valve is installed on the No. 1 conduit, a No. 2 conduit is fixedly installed on the output end of the No. 1 liquid pump, and the top end of the No. 2 conduit is fixedly installed on the right side of the top of the mixing tank.

[0015] Furthermore, the liquid inlet end of the proportional pump is fixedly installed with a No. 2 feed pipe, one end of the No. 2 feed pipe is provided with a No. 2 liquid suction pump, one end of the No. 2 feed pipe is fixedly installed on the output end of the No. 2 liquid suction pump, the input end of the No. 2 liquid suction pump is fixedly installed with a No. 1 feed pipe, the liquid discharge end of the proportional pump is fixedly installed with a No. 3 feed pipe, one end of the No. 3 feed pipe is fixedly installed on the left side of the top of the mixing tank.

[0016] Furthermore, a pumping pipe is fixedly installed on the suction valve group end of the proportional pump, and one end of the pumping pipe extends to the bottom of the interior of the storage tank.

[0017] Furthermore, an ultrasonic liquid level sensor, a controller and an alarm are fixedly installed on the right side of the top of the storage tank. The measuring end of the ultrasonic liquid level sensor extends to the interior of the storage tank. The ultrasonic liquid level sensor and the controller are electrically connected by signals, and the controller and the alarm are electrically connected by signals.

[0018] Furthermore, a feeding port is provided on the left side of the top of the storage tank, and a protective cover is sleeved on the internal thread of the feeding port. A discharge pipe is fixedly installed in the middle of the bottom of the storage tank, and a No. 1 discharge valve is installed on the discharge pipe.

[0019] A discharge pipe is fixedly installed on the right side of the bottom of the mixing tank, and a No. 2 discharge valve is installed on the discharge pipe.

[0020] Technical effects and advantages of the present invention:

[0021] 1. The present invention facilitates preliminary mixing and stirring of the apple flower water extract and cider by providing a motor, a stirring shaft, and a stirring rod. The stirring rod can simultaneously drive the rotation of multiple stirring plates and a connecting shaft, thereby further mixing and stirring the apple flower water extract and cider. At the same time, the cooperation of a No. 1 conduit, a solenoid valve, a No. 1 liquid pump, and a No. 2 conduit facilitates the circulation and extraction of liquid flow inside the mixing tank, thereby accelerating the mixing efficiency of the apple flower water extract and cider and saving mixing time.

[0022] 2. The present invention adopts the coordination of the storage tank, the No. 1 feed pipe, the No. 2 liquid extraction pump, the No. 2 feed pipe, the proportional pump, the extraction pipe and the No. 3 feed pipe, so as to facilitate the injection of cider into the mixing tank and the injection of a certain proportion of apple flower water extract into the mixing tank at the same time, thereby facilitating the subsequent mixing processing of the apple flower water extract and cider.

[0023] 3. The present invention uses an ultrasonic liquid level sensor, a controller and an alarm to facilitate the detection of the liquid level of the apple flower water extract inside the storage tank. If the liquid level is lower than the threshold set by the ultrasonic liquid level sensor, the alarm can generate an alarm sound and light to remind the staff to replenish the apple flower water extract in time. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 The present invention is a schematic flow chart of a method for producing dealcoholized sparkling cider.

[0025] Figure 2 It is a schematic structural diagram of the mixing tank of the present invention.

[0026] Figure 3 It is a schematic cross-sectional view of the mixing tank and storage tank structure of the present invention.

[0027] Figure 4This is a schematic structural diagram of the mounting bracket, motor, stirring shaft and stirring rod of the present invention.

[0028] Figure 5 It is a schematic cross-sectional view of the mixing tank structure from above of the present invention.

[0029] Figure 6 This is a schematic diagram of the stirring plate, connecting shaft and through-hole structure of the present invention.

[0030] Figure 7 It is a schematic cross-sectional view of the storage tank structure of the present invention.

[0031] The figures are marked as follows: 1. mixing tank; 2. mixing mechanism; 21. mounting frame; 22. motor; 23. stirring shaft; 24. stirring rod; 25. stirring plate; 26. connecting shaft; 27. through hole; 28. No. 1 conduit; 281. solenoid valve; 29. No. 1 liquid pump; 291. No. 2 conduit; 3. flavor compensation adding mechanism; 31. storage tank; 32. No. 1 feed pipe; 33. No. 2 liquid pump; 34. No. 2 feed pipe; 35. proportional pump; 36. feed pipe; 37. No. 3 feed pipe; 4. protective cover; 5. ultrasonic liquid level sensor; 6. controller; 7. alarm; 8. discharge pipe; 9. No. 1 discharge valve; 10. discharge pipe; 11. No. 2 discharge valve. DETAILED DESCRIPTION

[0032] The technical solutions of the present invention will be described clearly and completely below in conjunction with the accompanying drawings of the present invention. In addition, the forms of the various structures described in the following embodiments are merely illustrative. The method for producing dealcoholized sparkling cider involved in the present invention is not limited to the various structures described in the following embodiments. All other embodiments obtained by ordinary technicians in this field without making creative work fall within the scope of protection of the present invention.

[0033] Example 1:

[0034] like Figure 1-7 As shown, a method for producing dealcoholized sparkling cider comprises the following steps:

[0035] Step 1: Pre-treating the apple raw material: squeezing the selected and cleaned apples, filtering them with a filter device to obtain apple juice, and adding 0.05-0.2g / L of a complex enzyme preparation of pectinase: cellulase = 3:1 to the apple juice, and enzymolysis at 28°C for 2h;

[0036] Step 2: apple cider fermentation treatment: transfer the enzymatically hydrolyzed apple juice to a fermentation tank and add yeast, ferment at 18°C for 72 hours to an alcohol content of 4.5-5.0% vol, then add 0.1% lactic acid bacteria preparation, and ferment at 12°C for 10 days;

[0037] Step 3: Dealcoholization of cider: 85-90% of the alcohol is removed using a ceramic molecular sieve membrane at a pressure of 0.8 MPa and 4°C; then the alcohol content is reduced to ≤0.5% vol using a rotary thin film evaporator at a vacuum of -0.098 MPa and 38°C.

[0038] Step 4: flavor compensation treatment of the cider, using a flavor compensation device to perform flavor compensation treatment on the cider;

[0039] Step 5: Bubble injection treatment in cider: After the cider flavor compensation treatment, supercritical CO2 is injected through a microchannel turbulator at a pressure of 10 MPa to form bubble clusters with an average diameter of 105±15 μm;

[0040] The flavor compensation device includes a mixing tank 1, and a flavor compensation adding mechanism 3 is provided on the left side of the mixing tank 1. The flavor compensation adding mechanism 3 includes a storage tank 31. The right side of the storage tank 31 is fixedly installed above the left side of the mixing tank 1. Apple flower water extract is provided inside the storage tank 31. A proportional pump 35 is provided above the storage tank 31. The liquid inlet end of the proportional pump 35 is fixedly installed with a No. 2 feed pipe 34, one end of the No. 2 feed pipe 34 is provided with a No. 2 liquid pumping pump 33, one end of the No. 2 feed pipe 34 is fixedly installed on the output end of the No. 2 liquid pumping pump 33, the input end of the No. 2 liquid pumping pump 33 is fixedly installed with a No. 1 feed pipe 32, the discharge end of the proportional pump 35 is fixedly installed with a No. 3 feed pipe 37, one end of the No. 3 feed pipe 37 is fixedly installed on the left side of the top of the mixing tank 1, and the suction valve group end of the proportional pump 35 is fixedly installed with a pumping pipe 36, one end of the pumping pipe 36 extends to the bottom of the storage tank 31.

[0041] In this embodiment, the arrangement of the No. 1 feed pipe 32, the No. 2 liquid extraction pump 33 and the No. 2 feed pipe 34 facilitates the extraction of the sparkling apple cider and discharges it into the interior of the proportional pump 35. At this time, the proportional pump 35 extracts the apple flower water extract in the storage tank 31 through the extraction pipe 36 according to the pre-set ratio. "The proportion of the apple flower water extract can be 0.5-1.0%, and the apple flower water extract can be extracted by supercritical CO2 to retain volatile terpenes." The apple flower water extract and the sparkling apple cider in the proportional pump 35 can be injected into the interior of the mixing tank 1 through the No. 3 feed pipe 37, so that the apple flower water extract and the apple cider are subsequently mixed and processed.

[0042] Example 2:

[0043] like Figure 1-7As shown, a mixing mechanism 2 is provided inside the mixing tank 1, and the mixing mechanism 2 includes a stirring shaft 23. The bottom end of the stirring shaft 23 is rotatably mounted on the middle part of the bottom of the inner cavity of the mixing tank 1 through a bearing. A mounting bracket 21 is fixedly mounted on the middle part of the top of the mixing tank 1, and a motor 22 is fixedly mounted on the top of the mounting bracket 21. The top end of the stirring shaft 23 extends to the top of the mixing tank 1 and is located below the mounting bracket 21. The output end of the motor 22 extends to the bottom of the mounting bracket 21 and is fixedly mounted on the top of the stirring shaft 23. A plurality of stirring rods 24 are fixedly mounted on the outer wall of the stirring shaft 23. Connecting shafts 26 are provided around the inside of the mixing tank 1. There are four connecting shafts 26. The plurality of stirring rods 24 are located between the four connecting shafts 26. The two ends of the four connecting shafts 26 are rotatably mounted on the mixing tank through bearings. 1, four stirring plates 25 are fixedly installed on the top and bottom of the inner wall, and the outer walls of the four connecting shafts 26. The outer walls of the stirring plates 25 are provided with through holes 27. There are multiple through holes 27, and the multiple through holes 27 are evenly distributed on the outer walls of the stirring plates 25. A No. 1 guide tube 28 is fixedly installed on the bottom of the right side of the mixing tank 1, and a No. 1 liquid pump 29 is fixedly installed on the lower right side of the mixing tank 1. One end of the No. 1 guide tube 28 is fixedly installed on the input end of the No. 1 liquid pump 29, and an electromagnetic valve 281 is installed on the No. 1 guide tube 28. A No. 2 guide tube 291 is fixedly installed on the output end of the No. 1 liquid pump 29, and the top end of the No. 2 guide tube 291 is fixedly installed on the right side of the top of the mixing tank 1. A discharge pipe 10 is fixedly installed on the right side of the bottom of the mixing tank 1, and a No. 2 discharge valve 11 is installed on the discharge pipe 10.

[0044] In this embodiment, the arrangement of the motor 22 and the stirring shaft 23 facilitates driving the stirring rod 24 to rotate, thereby preliminarily mixing and stirring the apple flower water extract and the sparkling apple cider. The stirring rod 24 can drive the multiple stirring plates 25 and the connecting shaft 26 to rotate while rotating, and the rotation of the stirring plates 25 is utilized to further mix and stir the apple flower water extract and the apple cider. The arrangement of the multiple through holes 27 on the stirring plates 25 allows the liquid to flow through the through holes 27, thereby improving the efficiency of the stirring plates 25 in mixing and stirring the apple flower water extract and the apple cider. Through the cooperation of the No. 1 conduit 28, the No. 1 liquid pump 29 and the No. 2 conduit 291, the liquid at the bottom of the mixing tank 1 can be pumped to the top of the mixing tank 1, so that the liquid inside the mixing tank 1 can circulate, thereby accelerating the efficiency of mixing the apple flower water extract and the apple cider.

[0045] Example 3:

[0046] like Figure 1-7As shown, an ultrasonic liquid level sensor 5, a controller 6 and an alarm 7 are fixedly installed on the right side of the top of the storage tank 31. The measuring end of the ultrasonic liquid level sensor 5 extends to the interior of the storage tank 31. The ultrasonic liquid level sensor 5 and the controller 6 are electrically connected by signals, and the controller 6 and the alarm 7 are electrically connected by signals. A feeding port is provided on the left side of the top of the storage tank 31, and a protective cover 4 is connected to the internal thread of the feeding port. A discharge pipe 8 is fixedly installed in the middle of the bottom of the storage tank 31, and a No. 1 discharge valve 9 is installed on the discharge pipe 8.

[0047] In this embodiment, the liquid level of the apple flower water extract inside the storage tank 31 can be detected by setting the ultrasonic liquid level sensor 5. When the liquid level is lower than the threshold value set by the ultrasonic liquid level sensor 5, the ultrasonic liquid level sensor 5 sends a signal to the controller 6. At this time, the controller 6 controls the alarm 7 to generate alarm sound and light, so as to remind the staff to replenish the apple flower water extract in time. The staff can screw off the protective cover 4 and add the apple flower water extract to the storage tank 31 through the filling port. The setting of the discharge pipe 8 and the No. 1 discharge valve 9 facilitates the discharge of the unused apple flower water extract in the storage tank 31.

[0048] In summary, if Figure 1-7As shown, the production method of the dealcoholized sparkling apple wine comprises the following steps: first, selecting and cleaning apples are juiced, and then filtering the juice with a filter device to obtain apple juice; then, 0.05-0.2 g / L of a complex enzyme preparation of pectinase: cellulase in a ratio of 3:1 is added to the apple juice, and enzymolysis is carried out at 28°C for 2 hours; then, the enzymolyzed apple juice is transferred to a fermentation tank, yeast is added, and the juice is fermented at 18°C for 72 hours to an alcohol content of 4.5-5.0% vol; then, 0.1% of a lactic acid bacteria preparation is added, and the juice is allowed to ferment at 12°C for 10 days; and then, the juice is used for fermentation. The pressure of the ceramic molecular sieve membrane is 0.8MPa, and 85-90% of the alcohol is removed at 4℃; the vacuum degree of the rotary thin film evaporator is -0.098MPa, and the alcohol content is reduced to ≤0.5%vol at 38℃; the flavor of the apple wine is then compensated. At this time, the bubble apple wine is extracted through the No. 1 feed pipe 32 and the No. 2 liquid pump 33, and discharged into the interior of the proportional pump 35 through the No. 2 feed pipe 34. At this time, the proportional pump 35 extracts the apple flower water extract in the storage tank 31 through the extraction pipe 36 according to the pre-set ratio. The apple flower water extract and The bubble apple wine is then injected into the mixing tank 1 through the third feeding pipe 37, and the stirring shaft 23 and the stirring rod 24 are driven to rotate by the output end of the motor 22 to perform preliminary separation and mixing of the apple flower water extract and the bubble apple wine. The stirring rod 24 can drive the multiple stirring plates 25 and the connecting shaft 26 to rotate while rotating, and the rotation of the stirring plates 25 is used to further mix and stir the apple flower water extract and the apple wine. At the same time, the solenoid valve 281 and the first liquid pump 29 are opened, and the liquid is pumped out through the first conduit 28 and the first liquid pump 29. The liquid at the bottom of the mixing tank 1 is taken and discharged back into the top of the mixing tank 1 through the No. 2 conduit 291, so that the liquid inside the mixing tank 1 can circulate and flow, thereby accelerating the efficiency of mixing the apple flower water extract and the cider. After mixing, the No. 2 discharge valve 11 is opened again to discharge the bubbling cider through the discharge pipe 10. The dealcoholized cider liquid is then injected into supercritical CO2 at a pressure of 10 MPa through a microchannel turbulator to form a bubble group with an average diameter of 105±15 μm, thereby generating bubbles in the cider.

[0049] Finally, a few points should be explained: First, in the description of this application, it should be noted that, unless otherwise specified or limited, the terms "mounted," "connected," and "connected" should be understood in a broad sense, and may refer to mechanical or electrical connections, internal communication between two components, or direct connection. "Up," "down," "left," and "right" are only used to indicate relative positional relationships. When the absolute positions of the objects being described change, the relative positional relationships may also change.

[0050] Secondly: The drawings of the embodiments disclosed in the present invention only involve structures related to the embodiments disclosed in the present invention. Other structures may refer to conventional designs. The same embodiment and different embodiments of the present invention may be combined with each other without conflict.

[0051] Finally: The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A method for producing dealcoholized sparkling cider, characterized in that: The following steps are involved: Step 1: Pre-treating the apple raw material: squeezing the selected and cleaned apples, filtering them with a filter device to obtain apple juice, and adding 0.05-0.2 g / L of a complex enzyme preparation (pectinase: cellulase = 3:1) to the apple juice, and performing enzymatic hydrolysis at 28°C for 2 hours; Step 2: apple cider fermentation treatment: transfer the enzymatically hydrolyzed apple juice to a fermentation tank and add yeast, ferment at 18°C for 72 hours to an alcohol content of 4.5-5.0% vol, then add 0.1% lactic acid bacteria preparation, and ferment at 12°C for 10 days; Step 3: Dealcoholization of cider: 85-90% of the alcohol is removed using a ceramic molecular sieve membrane at a pressure of 0.8 MPa and 4°C; then the alcohol content is reduced to ≤0.5% vol using a rotary thin film evaporator at a vacuum of -0.098 MPa and 38°C. Step 4: flavor compensation treatment of the cider, using a flavor compensation device to perform flavor compensation treatment on the cider; Step 5: Bubble injection treatment in cider: After the cider flavor compensation treatment, supercritical CO2 is injected through a microchannel turbulator at a pressure of 10 MPa to form bubble clusters with an average diameter of 105±15 μm; The flavor compensation device includes a mixing tank (1), wherein a mixing mechanism (2) is provided inside the mixing tank (1), wherein the mixing mechanism (2) includes a stirring shaft (23), wherein the bottom end of the stirring shaft (23) is rotatably mounted on the middle part of the bottom of the inner cavity of the mixing tank (1) through a bearing, and a plurality of stirring rods (24) are fixedly mounted on the outer wall of the stirring shaft (23), and a connecting shaft (26) is provided around the inside of the mixing tank (1), wherein the number of the connecting shafts (26) is four, and the plurality of stirring rods (24) are located between the four connecting shafts (26), and the two ends of the four connecting shafts (26) are rotatably mounted on the top and bottom of the inner wall of the mixing tank (1) through bearings, and the four connecting shafts ( 26) are fixedly mounted with four stirring plates (25) on the outer wall, a No. 1 conduit (28) is fixedly mounted on the bottom of the right side of the mixing tank (1), a No. 1 liquid pump (29) is fixedly mounted below the right side of the mixing tank (1), one end of the No. 1 conduit (28) is fixedly mounted on the input end of the No. 1 liquid pump (29), a flavor compensation adding mechanism (3) is provided on the left side of the mixing tank (1), the flavor compensation adding mechanism (3) includes a storage tank (31), the right side of the storage tank (31) is fixedly mounted above the left side of the mixing tank (1), an apple flower water extract is provided inside the storage tank (31), and a proportional pump (35) is provided above the storage tank (31).

2. The method for producing dealcoholized sparkling cider according to claim 1, wherein: A mounting frame (21) is fixedly mounted in the middle of the top of the mixing tank (1), a motor (22) is fixedly mounted on the top of the mounting frame (21), the top end of the stirring shaft (23) extends to the top of the mixing tank (1) and is located below the mounting frame (21), and the output end of the motor (22) extends to the bottom of the mounting frame (21) and is fixedly mounted on the top end of the stirring shaft (23).

3. The method for producing dealcoholized sparkling cider according to claim 1, wherein: The outer wall of the stirring plate (25) is provided with a through hole (27), and the number of the through holes (27) is multiple, and the multiple through holes (27) are evenly distributed on the outer wall of the stirring plate (25).

4. The method for producing dealcoholized sparkling cider according to claim 1, wherein: The first conduit (28) is provided with a solenoid valve (281), the output end of the first liquid pump (29) is fixedly provided with a second conduit (291), and the top end of the second conduit (291) is fixedly provided on the right side of the top of the mixing tank (1).

5. The method for producing dealcoholized sparkling cider according to claim 1, characterized in that: The liquid inlet end of the proportional pump (35) is fixedly mounted with a No. 2 feed pipe (34), one end of the No. 2 feed pipe (34) is provided with a No. 2 liquid extraction pump (33), one end of the No. 2 feed pipe (34) is fixedly mounted on the output end of the No. 2 liquid extraction pump (33), the input end of the No. 2 liquid extraction pump (33) is fixedly mounted with a No. 1 feed pipe (32), the liquid discharge end of the proportional pump (35) is fixedly mounted with a No. 3 feed pipe (37), one end of the No. 3 feed pipe (37) is fixedly mounted on the left side of the top of the mixing tank (1).

6. The method for producing dealcoholized sparkling cider according to claim 1, characterized in that: A pumping pipe (36) is fixedly mounted on the suction valve group end of the proportional pump (35), and one end of the pumping pipe (36) extends to the lower part of the interior of the storage tank (31).

7. The method for producing dealcoholized sparkling cider according to claim 1, characterized in that: An ultrasonic liquid level sensor (5), a controller (6) and an alarm (7) are fixedly installed on the right side of the top of the storage tank (31); a measuring end of the ultrasonic liquid level sensor (5) extends into the interior of the storage tank (31); an electrical signal connection is established between the ultrasonic liquid level sensor (5) and the controller (6); and an electrical signal connection is established between the controller (6) and the alarm (7).

8. The method for producing dealcoholized sparkling cider according to claim 1, characterized in that: A feeding port is provided on the left side of the top of the storage tank (31), and a protective cover (4) is sleeved on the inner thread of the feeding port. A discharge pipe (8) is fixedly installed in the middle of the bottom of the storage tank (31), and a No. 1 discharge valve (9) is installed on the discharge pipe (8).

9. The method for producing dealcoholized sparkling cider according to claim 1, characterized in that: A discharge pipe (10) is fixedly installed on the right side of the bottom of the mixing tank (1), and a No. 2 discharge valve (11) is installed on the discharge pipe (10).

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