A method of making a fumigated cider

Abstract

The present application belongs to the technical field of fruit wine preparation, and particularly relates to a preparation method of smoked and steamed cider, comprising the following steps: S1: washing, removing core, cutting and naturally airing apples to obtain apple pieces; S2: washing and steaming yellow rice until cooked; S3: cooling the cooked yellow rice, adding saccharifying enzyme for saccharification, and obtaining saccharified grains after saccharification; S4: dividing the saccharified grains into two portions after being mixed with wine starter; S5: mixing the apple pieces with the first portion of saccharified grains to obtain fruit grains; S6: filling the saccharified grains and fruit grains into a fermentation tank 1 for fermentation, wherein the saccharified grains and fruit grains are placed in an alternating layered manner, and the saccharified grains are used as the top layer; and S7: adding bran to the mixed raw materials after fermentation, mixing uniformly, and then distilling the wine. The present application does not require complex equipment, and only needs to add a simple structure to solve the problem of fruit grain separation, and the operation is standardized, which can be adapted to the existing yellow rice solid-state brewing production line, and has a good industrialization popularization prospect.

Description

Technical Field

[0001] This invention belongs to the field of fruit wine preparation technology, specifically relating to a method for preparing fumigated apple wine. Background Technology

[0002] Solid-state brewing with millet has a long history, but it rarely adds fruity flavors. Current technologies include methods that process grains and fruits separately before co-fermentation. This involves first crushing the grains, then juicing and sterilizing the fruit, mixing the juice with the grains, steaming, and finally saccharification and fermentation. However, this method exposes the juice directly, making it easier for vitamin C and polyphenolic antioxidants to be destroyed during processing and subsequent fermentation, resulting in flavor loss.

[0003] Adding small pieces of apple can reduce the loss of flavor compounds. However, as fermentation progresses, the sugar in the apple is broken down into alcohol and carbon dioxide, and the fermentation liquid increases. The apple pieces become less dense and gradually float to the surface, failing to fully contact the fermentation liquid, resulting in low utilization of the apple pieces and a weaker flavor. Therefore, there is an urgent need for a fermentation method that can both ensure the formation of multi-layered fruit aromas and enhance the body of the wine, while also ensuring a stable fermentation process. Summary of the Invention

[0004] In order to solve the problems existing in the prior art, the present invention provides a method for preparing fumigated cider. The cider prepared by this method has a multi-layered fruity aroma and increases the mellowness of the wine.

[0005] A method for preparing fumigated cider includes the following steps:

[0006] S1: Wash 10 apples, remove the cores, cut them into pieces, and let them air dry to obtain apple pieces with a diameter of 2-3 cm;

[0007] S2: Wash and steam 1 portion of millet;

[0008] S3: Cool the steamed millet to 20-25℃, add 0.3% of the amount of saccharifying enzyme to saccharify it, and the saccharified grain is obtained.

[0009] S4: Mix the saccharified grains with 1% of the amount of yeast in the amount of millet, and then divide the mixture into two portions. The first portion of saccharified grains is used to prepare fruit grains, and the second portion of saccharified grains is reserved for later use.

[0010] S5: Add apple chunks to the first batch of saccharified grains and mix well to obtain fruit grains;

[0011] S6: Fill the saccharified grains and fruit grains into the fermentation tank and ferment at 25-30℃ for 7-15 days; the saccharified grains and fruit grains are laid in alternating layers and sealed with saccharified grains.

[0012] S7: Add 50% of the washed rice bran to the fermented mixed raw materials, mix well, and then distill the liquor.

[0013] The saccharifying enzyme is Aspergillus niger saccharifying enzyme, and the yeast is a light-aroma low-temperature yeast.

[0014] The thickness ratio of the saccharified grains to the fruit grains is 1:10.

[0015] The fermentation tank is equipped with fermentation trays, and multiple sets of fermentation trays are stacked one on top of the other inside the fermentation tank. Fruits and grains are placed in the fermentation trays and are alternately layered with saccharified grains along with the fermentation trays.

[0016] The fermentation tray includes a porous tray and a porous cover. The diameter of the porous cover is smaller than the opening of the porous tray and it is concave. The upper layer of saccharified grain is supported on the porous cover.

[0017] The fermentation tank is equipped with an internal pressure plate, which presses against the saccharified grain that is sealed at the top.

[0018] The beneficial effects of this invention are:

[0019] This invention uses fresh fruit chunks and grains for co-fermentation. Unlike traditional juicing and sterilization processes, this invention directly uses apple chunks, avoiding contact between the juice and high temperatures or oxygen. This reduces the destruction of active ingredients such as vitamin C and polyphenols, protects the natural aroma and nutrients of the apple, and gives the wine a more distinct and natural apple flavor.

[0020] By alternately layering apple chunks and saccharified millet, and utilizing the synergistic effect of a porous tray, a concave disc-shaped porous lid, and an inner pressure plate, the problem of apple chunks floating and separating from the millet during fermentation is effectively solved. The apple chunks remain in full contact with the fermentation environment, promoting a deep integration of apple flavor with the millet fermentation system, resulting in a rich and complex fruity aroma, significantly enhancing the body and flavor harmony of the wine.

[0021] This invention requires no complex equipment; it solves the problem of separating fruit and grain simply by adding a simple structure. Moreover, the operation is standardized and can be adapted to existing millet solid-state brewing production lines, showing good prospects for industrial promotion. Attached Figure Description

[0022] Figure 1 This is a schematic diagram of the preparation process of the present invention;

[0023] Figure 2 This is a schematic diagram of the fermentation tank structure;

[0024] In the attached diagram, 1 is the fermentation tank, 2 is the perforated tray, 3 is the perforated tray cover, and 4 is the inner pressure plate. Detailed Implementation

[0025] The present invention will be further described below with reference to the accompanying drawings and specific embodiments:

[0026] Specific implementation examples Figure 1 As shown, this invention discloses a method for preparing fumigated cider, comprising the following steps:

[0027] S1: Wash 10 apples, remove the cores, cut them into pieces, and let them air dry to obtain apple pieces with a diameter of 2-3 cm;

[0028] S2: Wash and steam 1 portion of millet;

[0029] S3: Cool the steamed millet to 30-50℃, add 0.3% of Aspergillus niger saccharifying enzyme of the millet and saccharify for 48 hours. The saccharified grain is then ready.

[0030] S4: Add 1% of the amount of yellow millet to the saccharified grain and mix evenly. Then divide the mixture into two portions. The first portion of saccharified grain is used to prepare fruit grains, and the second portion of saccharified grain is reserved for later use.

[0031] S5: Add apple chunks to the first batch of saccharified grains and mix well to obtain fruit grains;

[0032] S6: Spread the fruit and grain in the porous tray 2 of the fermentation pan, cover it with the porous pan cover 3, and then spread the fermentation pan and the second portion of saccharified grain in alternating layers into the fermentation tank 1, with the thickness ratio of saccharified grain to fruit and grain being 1:1. Finally, seal the top with saccharified grain, press the inner pressure plate 4 against the sealed saccharified grain, and ferment at 25-30℃ for 7 days.

[0033] S7: Add 50% of the washed rice bran to the fermented mixed raw materials, mix well, and then distill the liquor.

[0034] Furthermore, such as Figure 2 As shown, the fermentation tank is equipped with fermentation trays, and multiple sets of fermentation trays are stacked one on top of the other inside the fermentation tank 1. Fruits and grains are placed in the fermentation trays and are alternately layered with saccharified grains along with the fermentation trays.

[0035] Placing the fruit and grains in the porous tray 2 can restrain the apple pieces in the middle of the fermentation tank 1, preventing the apple pieces from floating to the surface of the fermentation liquid due to the increase of fermentation liquid and the decrease of their own density.

[0036] Furthermore, such as Figure 2 As shown, the fermentation tray includes a porous tray 2 and a porous cover 3. The diameter of the porous cover 3 is smaller than the opening of the porous tray 2 and it is concave. The upper layer of saccharified grain is supported on the porous cover 3.

[0037] The fruit and grains are placed in the porous tray 2. During fermentation, the fermentation liquid of the fruit and grains and the saccharified grains flows through the small holes of the porous tray 2 and the porous lid 3, ensuring the fluidity of the fermentation liquid and improving the uniformity of fermentation. Simultaneously, as fermentation progresses, the amount of fermentation liquid increases, and the apple pieces, with decreasing density, gradually float to the surface. The porous lid 3, slightly smaller than the rim, is pressed against the fruit and grains by the weight of the saccharified grains on top, thus preventing the apple pieces from separating from the millet and preserving the flavor of the fermentation. The concave shape of the porous lid 3 ensures that the saccharified grains on top remain stably above the fruit and grains, preventing the saccharified grains from falling to the bottom of the container while the fruit and grains gradually concentrate on the top.

[0038] Furthermore, such as Figure 2 As shown, the fermentation tank 1 is equipped with an inner pressure plate 4, which presses against the saccharified grains that are sealed at the top.

[0039] As fermentation progresses, the lower layer of fruit and grain remains in its proper position due to the weight of the fermenting material and the relatively poor fluidity of the material during solid-state fermentation. However, the upper layer of fruit and grain may separate from the millet due to the collapse of the fermentation material and the increase in fermentation liquid. Therefore, fermentation tank 1 uses saccharified grain as the sealing layer and presses it down with the inner pressure plate 4 to completely bury the apple pieces in the fermentation system. This allows the apples to fully extract flavor compounds during fermentation, forming a rich and complex fruit aroma and enhancing the body of the wine.

Claims

1. A method for preparing fumigated cider, characterized in that: Includes the following steps: S1: Wash 10 apples, remove the cores, cut them into pieces, and let them air dry to obtain apple pieces with a diameter of 2-3 cm; S2: Wash and steam one portion of grain; S3: Cool the steamed grain to 20-25℃, add 0.3% of the grain weight of saccharifying enzyme for saccharification, and the saccharified grain is saccharified grain. S4: Mix the saccharified grains with 1% of the amount of yeast and divide the mixture into two portions. The first portion of saccharified grains is used to prepare fruit grains, and the second portion of saccharified grains is reserved for later use. S5: Add all the apple pieces to the first batch of saccharified grains and mix well to obtain the fruit grains; S6: Fill the saccharified grains and fruit grains into the fermentation tank (1) and ferment at 25-30℃ for 7-15 days; the saccharified grains and fruit grains are laid in alternating layers and the saccharified grains are used as the top layer. S7: Add 50% of the grain weight of washed rice bran to the fermented mixed raw materials, mix well, and then distill the liquor.

2. The method for preparing fumigated cider according to claim 1, characterized in that: The grain is yellow millet.

3. The method for preparing fumigated cider according to claim 1, characterized in that: The saccharifying enzyme is Aspergillus niger saccharifying enzyme, and the yeast is a light-aroma low-temperature yeast.

4. The method for preparing fumigated cider according to claim 1, characterized in that: The thickness ratio of the saccharified grains to the fruit grains is 1:

10.

5. The method for preparing fumigated cider according to claim 1, characterized in that: The fermentation tank is equipped with a fermentation tray. Multiple sets of fermentation trays are stacked inside the fermentation tank (1). The fruit and grain are placed in the fermentation tray and are alternately layered with the saccharified grain along with the fermentation tray.

6. The method for preparing fumigated cider according to claim 5, characterized in that: The fermentation tray includes a porous tray (2) and a porous cover (3). The diameter of the porous cover (3) is smaller than the opening of the porous tray (2) and it is concave. The upper layer of saccharified grain is supported on the porous cover (3).

7. The method for preparing fumigated cider according to claim 1, characterized in that: The fermentation tank (1) is equipped with an inner pressure plate (4), which presses against the saccharified grains that are sealed at the top.

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