In recent years, the contradiction of Apple's oversupply has become increasingly prominent. How to do a good job in the deep processing of apples and improve the economic benefits of fruit farmers is a problem that is of great concern to many parties. To this end, this paper proposes a technical process for producing high-grade cider from apples for reference.
Process flow
Apple→Sorting→Washing→Crushing→Squeezing→Adding SO2, Pectinase→Stilling→Separation→Low-temperature Fermentation→Transfer to Pool→Additional SO2, Alcohol→Storage→Mixing→Body Soap Substrate→Filter→Freeze→Filter→ Aseptic filling → outer packaging → finished product
Production requirements
Take juice. Most of the water in apples is bound by hydrophilic colloids such as protein, pectin and trace starch. There are few juices that can be separated by themselves. Therefore, the crushed pulp needs to be pressurized to squeeze out the juice. However, it should be noted that the core must not be crushed, otherwise it will give the juice a different taste; at the same time, it is necessary to control the juice rate of 60-70%, otherwise the juice rate is too high, which is the semi-sweet apple. The wine tastes rough and the quality is not guaranteed.
Add SO2, pectinase. When the apple juice enters the fermentation tank, 70-90 mg/l of SO2 and 40-60 mg/l of pectinase powder should be added in time, and thoroughly stirred and allowed to stand for 24 hours, so that wild yeast, bacteria, etc. in the apple juice are passed through. The activity of the apple juice is reduced to a minimum, which can prevent the apple juice from being contaminated by impurities and causing undesirable ingredients, which affects the quality of the mouthfeel.
Fermentation. After the separated apple juice is filled with 90% by volume of the tank, 0.03 to 0.05% of the wine is fermented and fermented with the active dry yeast. Because of the heat generated during the subsequent fermentation process, the temperature of the sputum product rises, and cooling measures are required for this purpose. It is necessary to maintain a low temperature of 18-20 ° C throughout the fermentation stage.
Add SO2 and alcohol. After the apple is fermented for 8-12 days, the sugar content is below 3g/l. At this time, the yeast has been coagulated. It is necessary to separate the fermented apple raw wine into the pool and add 60mg/l of SO2 and Appropriate amount of edible alcohol makes the alcohol content of apple raw wine reach about 12% (v/v) to enhance the ability of the liquor to resist microbial infection.
Provisioning. After 4-5 months of sealed storage, the apple raw wine is transferred to the pool for sugar, wine and acid, so that the proportions are kept at an appropriate ratio to make the wine body harmonious and smooth. The added sucrose should be used as a syrup. The method is: put the softened water into the sugar pot and boil, generally 200 kg of sugar can be added per 100 liters of water, and the added additional malic acid is added. After the syrup to be dissolved is cooled, it is directly added to the original apple wine.
Bentonite is glued. The prepared semi-sweet apple cider needs to be glued with 400-600mg/l bentonite. Bentonite itself has a negative charge, which can attract and combine with the positively charged protein in the liquor to form a flocculent precipitate, and precipitate fine particles suspended in the semi-sweet cider during the sinking process to make the wine clear. . When the rubber is glued, the bentonite is gradually added and stirred by 10-12 times of hot water of about 50 ° C to make it milky, and it is allowed to stand for 12-24 hours. After being expanded, it is added to the prepared semi-sweet apple cider and Stir well and let stand for 10-14 days and then filter the supernatant.
freezing. The gummed semi-sweet cider was incubated at -4.5--5.5 ° C for 7 days and filtered while cold. In this way, the taste of the semi-sweet cider can be softened, and some low-temperature insoluble substances such as malate in the liquor are precipitated and removed by filtration, thereby improving the stability of the finished high-grade semi-sweet cider.
Filling. The wine is aseptically filled by the method of steam sterilization before the wine is passed beforehand, and the bottle for the wine is processed by the bottle sterilizer, and the wine is passed through the cardboard. After the filter is sterilized and filtered, it is filled with wine by a wine filling machine, and finally sealed with a cork that has been killed, so that the heat sterilization operation which affects the quality flavor of the semi-sweet apple wine can be stopped.
Quality Standard
Sensory Index. Light yellow with green, clear and transparent appearance, no suspended sediment, pure, elegant, pleasant, harmonious fruit and wine, sweet and sour taste, full body.
Physical and chemical indicators. Alcohol (v/v, 20 ° C) 12 ± 0.5, total sugar (g/g in terms of glucose) 40-50; total acid (calculated as malic acid, g / l) 4.5 - 5.5; volatile acid (with acetic acid Calculate, g/l) ≤ 0.6; total SO2 (mg / l) ≤ 200; free SO2 (mg / l) ≤ 30; dry extract (g / l) ≥ 15; Fe (mg / l) ≤
Precautions
The brewing of high-grade semi-sweet cider is extremely strict. The production environment, storage containers, equipment pipes, etc. must be cleaned regularly, scrubbed with alcohol, and sulphur burning and disinfection. Otherwise, various natural harmful microorganisms can easily contaminate the liquor. The content of undesirable components such as volatile acids in wine increases, which affects product quality.
The whole production process must strictly prohibit the exposure of apple juice, alfalfa and wine to the air. At the same time, the process time from high-grade semi-sweet cider from raw material processing to bottle filling should not be too long, otherwise the color of the wine will gradually become too yellow and fresh. The fruity aroma is also greatly weakened. Usually the production cycle is 6-8 months.
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