Orchid fragrance type cider wine and brewing production process thereof

Abstract

The invention discloses orchid-flavor cider wine and a brewing production process thereof. The brewing production process comprises the following steps: pretreating apples; peeling and crushing the pretreated apples to obtain crushed apples, adding pectinase into the crushed apples, uniformly mixing, standing, juicing and filtering to obtain apple juice; adjusting the sugar degree and acidity of the apple juice; introducing sulfur dioxide gas into the apple juice, then inoculating saccharomyces cerevisiae to carry out main fermentation treatment, and after the main fermentation treatment is finished, carrying out post-fermentation treatment; after the post-fermentation treatment is finished, a fermentation product is filtered, aged, blended and filled; according to the apple wine, the Aksu apples and the Aksu king apple of specific varieties are selected as raw materials, an advanced fermentation process is combined, and the apple wine which is unique in flavor and pleasant in orchid fragrance is created; and the natural flavors and nutritional ingredients of the Aksu apples and the Aksu king apple are also reserved.

Description

Technical Field

[0001] The invention relates to the technical field of fruit wine, and in particular to orchid-scented cider and a brewing production process thereof. Background Art

[0002] Fermented fruit wine is made from fruit or fruit juice (pulp) as the main raw material, which is brewed through full or partial alcohol fermentation and contains a certain alcohol content.

[0003] Cider is an alcoholic beverage made from pure fruit juice fermentation. In addition to apple cider, there are also pear cider, peach cider or fruit cider made from other fruits. The alcohol content of apple cider is low, ranging from about 2% to 8.5%. Apple cider is made from apples as the main raw material. It contains the dual nutrients produced by apples and biological fermentation, the amino acids required by the human body, and the fruit acids unique to apple cider; it can help the body metabolize and maintain balance. Apples also contain many minerals such as calcium and magnesium, which can help the body digest and absorb.

[0004] At present, there are many kinds of cider on the market, but the taste of cider is relatively single. However, with the improvement of people's living standards, people's taste requirements for cider are becoming more and more diversified. Therefore, providing cider with different tastes and flavors is of great significance to the market. Summary of the invention

[0005] The purpose of the invention is to provide an orchid-flavored cider and a brewing production process thereof. The brewing production process of the invention brews a cider with unique flavor and pleasant orchid aroma by limiting various raw materials and processes.

[0006] In order to achieve the above-mentioned purpose of the present invention, the following technical solutions are particularly adopted:

[0007] A first aspect of the present invention provides a brewing production process of orchid-flavored cider, the brewing production process of orchid-flavored cider comprising the following steps:

[0008] (a) pre-treating apples;

[0009] (b) peeling and crushing the pretreated apples to obtain apple crumbs, adding pectinase to the apple crumbs, mixing and standing, squeezing and filtering to obtain apple juice;

[0010] (c) adjusting the sugar content of the apple juice to 15% to 20% and the acidity to 0.4% to 0.6%;

[0011] (d) introducing sulfur dioxide gas into the apple juice, then inoculating brewer's yeast to perform a primary fermentation process, and performing a post-fermentation process after the primary fermentation process is completed;

[0012] (e) After the post-fermentation treatment is completed, the fermentation product is filtered, aged, blended, and bottled to obtain the orchid-flavored cider.

[0013] Preferably, in step (a), the pretreatment comprises soaking the apples in a 1% to 2% dilute hydrochloric acid solution, rinsing with clean water and drying them.

[0014] Preferably, in step (a), the apples are Aksu apples and Aksu Wanglin apples, and the mass ratio of Aksu apples to Aksu Wanglin apples is (5-8):(2-4).

[0015] Preferably, in step (b), the amount of pectinase added is 0.05‰ to 0.2‰ of the mass of the apple crumbs.

[0016] Preferably, in step (b), the standing time is 10 to 12 hours.

[0017] Preferably, in step (d), the concentration of sulfur dioxide gas introduced is (60-80)×10-6;

[0018] The inoculation concentration of brewer's yeast is 0.05-0.07 g / L, the brewer's yeast is Angel's wine and fruit wine special yeast SY, and the number of viable bacteria in each gram of brewer's yeast is 20-30 billion cfu.

[0019] Preferably, in step (d), the fermentation temperature of the main fermentation treatment is 25-30° C., the time is 4-6 days, and the fermentation is stirred once every 10-14 hours.

[0020] Preferably, in the step (d), the fermentation temperature of the post-fermentation treatment is 15-18° C., and the fermentation time is 28-32 days.

[0021] Preferably, in step (e), the aging time is 3 to 6 months.

[0022] A second aspect of the present invention provides orchid-flavored cider produced by the brewing production process of the orchid-flavored cider.

[0023] Compared with the prior art, the beneficial effects of the present invention include at least:

[0024] The orchid-flavored cider brewing production process of the present invention selects specific varieties of Aksu apples and Aksu Wanglin apples as raw materials, and combines advanced fermentation technology to create a cider with unique flavor and pleasant orchid aroma. The cider not only has a unique orchid aroma and rich fruity aroma levels, but also retains the natural flavor and nutritional components of Aksu apples and Aksu Wanglin apples; in addition, the brewing production process of the present invention is simple and easy, suitable for large-scale production, and can meet the market demand for high-quality specialty fruit wine. In addition, the present invention is of great significance for promoting the development of Xinjiang apple deep processing industry and increasing the added value of fruit wine products. DETAILED DESCRIPTION

[0025] The following embodiments of the technical solution of the present invention are described in detail in conjunction with the embodiments. The following embodiments are only used to more clearly illustrate the technical solution of the present invention, and are therefore only used as examples, and cannot be used to limit the protection scope of the present invention.

[0026] It should be noted that, unless otherwise specified, the technical terms or scientific terms used in this application should have the common meanings understood by those skilled in the art to which the present invention belongs.

[0027] The raw materials used in the following examples are as follows:

[0028] The brewing yeast was Angel's wine and fruit wine special yeast SY, and the number of viable bacteria in each gram of brewing yeast was 25 billion cfu.

[0029] Example 1

[0030] This embodiment is a brewing production process of orchid-flavored cider, and the brewing production process of orchid-flavored cider includes the following steps:

[0031] (a) washing apples with a 1% dilute hydrochloric acid solution, rinsing with clean water and air-drying the apples, wherein the apples are Aksu apples and Aksu Wanglin apples with a mass ratio of 5:2;

[0032] (b) peeling and crushing the pretreated apples to obtain apple crumbs, adding pectinase in an amount of 0.05‰ of the mass of the apple crumbs, mixing and standing for 12 hours, squeezing juice, and filtering with sterilized gauze to obtain apple juice;

[0033] (c) adjusting the sugar content of apple juice to 20% and the acidity to 0.6% using flash distillation technology and malic acid;

[0034] (d) Sulfur dioxide gas was introduced into the apple juice at a concentration of 60 × 10 -6, and then inoculate brewer's yeast for main fermentation. After the main fermentation, the post-fermentation is carried out, wherein the brewer's yeast inoculation concentration is 0.07 g / L; the fermentation temperature of the main fermentation is 25-30°C, the time is 4 days, and the fermentation is stirred once every 10 days; the fermentation temperature of the post-fermentation is 15-18°C, and the fermentation time is 32 days;

[0035] (e) After the post-fermentation treatment is completed, the fermentation product is filtered, aged for 3 months, blended, and bottled to obtain the orchid-flavored cider.

[0036] Example 2

[0037] This embodiment is a brewing production process of orchid-flavored cider, and the brewing production process of orchid-flavored cider includes the following steps:

[0038] (a) washing apples with a 2% dilute hydrochloric acid solution, rinsing with clean water and air-drying the apples, wherein the apples are Aksu apples and Aksu Wanglin apples with a mass ratio of 8:4;

[0039] (b) peeling and crushing the pretreated apples to obtain apple crumbs, adding pectinase in an amount of 0.2‰ of the mass of the apple crumbs, mixing and standing for 10 hours, squeezing juice, and filtering with sterilized gauze to obtain apple juice;

[0040] (c) adjusting the sugar content of apple juice to 15% and the acidity to 0.4% using flash distillation technology and malic acid;

[0041] (d) Sulfur dioxide gas was introduced into the apple juice at a concentration of 80 × 10 -6 , and then inoculate brewer's yeast for main fermentation treatment, and after the main fermentation treatment is completed, the post-fermentation treatment is carried out, wherein the brewer's yeast inoculation concentration is 0.05g / L; the fermentation temperature of the main fermentation treatment is 25-30℃, the time is 6d, and the fermentation is stirred once every 14h during the fermentation period; the fermentation temperature of the post-fermentation treatment is 15-18℃, and the fermentation time is 28d;

[0042] (e) After the post-fermentation treatment is completed, the fermentation product is filtered, aged for 6 months, blended, and bottled to obtain the orchid-flavored cider.

[0043] Example 3

[0044] This embodiment is a brewing production process of orchid-flavored cider, and the brewing production process of orchid-flavored cider includes the following steps:

[0045] (a) washing apples with a 1% dilute hydrochloric acid solution, rinsing with clean water and air-drying the apples, wherein the apples are Aksu apples and Aksu Wanglin apples with a mass ratio of 7:3;

[0046] (b) peeling and crushing the pretreated apples to obtain apple crumbs, adding pectinase in an amount of 0.1‰ of the mass of the apple crumbs, mixing the apple crumbs, standing for 12 hours, squeezing the juice, and filtering with sterilized gauze to obtain apple juice;

[0047] (c) adjusting the sugar content of apple juice to 18% and the acidity to 0.5% using flash distillation technology and malic acid;

[0048] (d) Sulfur dioxide gas was introduced into the apple juice at a concentration of 70 × 10 -6 , and then inoculate brewer's yeast for main fermentation treatment, and after the main fermentation treatment is completed, the post-fermentation treatment is carried out, wherein the brewer's yeast inoculation concentration is 0.06g / L; the fermentation temperature of the main fermentation treatment is 25-30℃, the time is 5d, and the fermentation is stirred once every 12h; the fermentation temperature of the post-fermentation treatment is 15-18℃, and the fermentation time is 30d;

[0049] (e) After the post-fermentation treatment is completed, the fermentation product is filtered, aged for 5 months, blended, and bottled to obtain the orchid-flavored cider.

[0050] Comparative Example 1

[0051] This comparative example is a brewing production process of orchid-flavored cider, and the brewing production process of orchid-flavored cider comprises the following steps:

[0052] (a) apples are soaked and washed with 1% dilute hydrochloric acid solution, rinsed with clean water and dried in the air, and the apples are Aksu apples;

[0053] (b) peeling and crushing the pretreated apples to obtain apple crumbs, adding pectinase in an amount of 0.1‰ of the mass of the apple crumbs, mixing the apple crumbs, standing for 12 hours, squeezing the juice, and filtering with sterilized gauze to obtain apple juice;

[0054] (c) adjusting the sugar content of apple juice to 18% and the acidity to 0.5% using flash distillation technology and malic acid;

[0055] (d) Sulfur dioxide gas was introduced into the apple juice at a concentration of 70 × 10 -6 , and then inoculate brewer's yeast for main fermentation treatment, and after the main fermentation treatment is completed, the post-fermentation treatment is carried out, wherein the brewer's yeast inoculation concentration is 0.06g / L; the fermentation temperature of the main fermentation treatment is 25-30℃, the time is 5d, and the fermentation is stirred once every 12h; the fermentation temperature of the post-fermentation treatment is 15-18℃, and the fermentation time is 30d;

[0056] (e) After the post-fermentation treatment is completed, the fermentation product is filtered, aged for 5 months, blended, and bottled to obtain the orchid-flavored cider.

[0057] Comparative Example 2

[0058] This comparative example is a brewing production process of orchid-flavored cider, and the brewing production process of orchid-flavored cider comprises the following steps:

[0059] (a) washing apples with a 1% dilute hydrochloric acid solution, rinsing with clean water and air-drying the apples, wherein the apples are Aksu apples and Aksu Wanglin apples with a mass ratio of 7:3;

[0060] (b) peeling and crushing the pretreated apples to obtain apple crumbs, adding pectinase in an amount of 0.1‰ of the mass of the apple crumbs, mixing the apple crumbs, standing for 12 hours, squeezing the juice, and filtering with sterilized gauze to obtain apple juice;

[0061] (c) adjusting the sugar content of apple juice to 22% and the acidity to 0.5% using flash distillation technology and malic acid;

[0062] (d) Sulfur dioxide gas was introduced into the apple juice at a concentration of 70 × 10 -6 , and then inoculate brewer's yeast for main fermentation treatment, and after the main fermentation treatment is completed, the post-fermentation treatment is carried out, wherein the brewer's yeast inoculation concentration is 0.06g / L; the fermentation temperature of the main fermentation treatment is 25-30℃, the time is 5d, and the fermentation is stirred once every 12h; the fermentation temperature of the post-fermentation treatment is 15-18℃, and the fermentation time is 30d;

[0063] (e) After the post-fermentation treatment is completed, the fermentation product is filtered, aged for 5 months, blended, and bottled to obtain the orchid-flavored cider.

[0064] Experimental example

[0065] The sensory evaluation of orchid-flavored cider brewed by different brewing methods was conducted, and the evaluation results are shown in Table 1;

[0066] Table 1

[0067]

[0068]

[0069] From Table 1, we can see that:

[0070] Compared with the comparative example, the orchid-scented cider brewed in the embodiment of the present application has better sensory experience and can better meet market demand.

[0071] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein by equivalents. These modifications or replacements do not make the essence of the corresponding technical solutions deviate from the scope of the technical solutions of the embodiments of the present invention, and they should all be included in the scope of the claims and specification of the present invention.

Claims

1. A brewing production process for orchid-flavored cider, characterized in that: The brewing production process of the orchid-flavored cider comprises the following steps: (a) pre-treating apples; (b) peeling and crushing the pretreated apples to obtain apple crumbs, adding pectinase to the apple crumbs, mixing and standing, squeezing and filtering to obtain apple juice; (c) adjusting the sugar content of the apple juice to 15% to 20% and the acidity to 0.4% to 0.6%; (d) introducing sulfur dioxide gas into the apple juice, then inoculating brewer's yeast to perform a primary fermentation process, and performing a post-fermentation process after the primary fermentation process is completed; (e) After the post-fermentation treatment is completed, the fermentation product is filtered, aged, blended, and bottled to obtain the orchid-flavored cider.

2. The brewing process of orchid-flavored cider according to claim 1, characterized in that: In the step (a), the pretreatment includes soaking the apples in a 1% to 2% dilute hydrochloric acid solution, rinsing with clean water and drying them.

3. The brewing process of orchid-flavored cider according to claim 1, characterized in that: In the step (a), the apples are Aksu apples and Aksu Wanglin apples, and the mass ratio of Aksu apples to Aksu Wanglin apples is (5-8):(2-4).

4. The brewing process of orchid-flavored cider according to claim 1, characterized in that: In the step (b), the amount of pectinase added is 0.05‰ to 0.2‰ of the mass of the apple crumbs.

5. The brewing process of orchid-flavored cider according to claim 1, characterized in that: In the step (b), the standing time is 10 to 12 hours.

6. The brewing process of orchid-flavored cider according to claim 1, characterized in that: In the step (d), the concentration of sulfur dioxide gas introduced is (60-80)×10 -6 ; The inoculation concentration of brewer's yeast is 0.05-0.07 g / L, the brewer's yeast is Angel's wine and fruit wine special yeast SY, and the number of viable bacteria in each gram of brewer's yeast is 20-30 billion cfu.

7. The brewing process of orchid-flavored cider according to claim 1, characterized in that: In the step (d), the fermentation temperature of the main fermentation treatment is 25-30° C., the time is 4-6 days, and the fermentation is stirred once every 10-14 hours.

8. The brewing process of orchid-flavored cider according to claim 1, characterized in that: In the step (d), the fermentation temperature of the post-fermentation treatment is 15-18° C., and the fermentation time is 28-32 days.

9. The brewing process of orchid-flavored cider according to claim 1, characterized in that: In the step (e), the aging time is 3 to 6 months.

10. Orchid-flavored cider produced by the brewing process for orchid-flavored cider according to any one of claims 1 to 9.

Images