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Cider

A cider and apple technology, applied in the field of alcoholic beverages, can solve problems such as thin taste, restricting the development of cider, and unpleasant fruit.

Inactive Publication Date: 2017-03-29
重庆星湖茶酒厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main problem is that most of the cider breweries in my country are imitating the brewing technology of wine, and the composition of apples and grapes is quite different. Blindly using the brewing technology of wine to brew cider will restrict the technological development of cider. The problems are: poor clarity, brownish color, and poor aesthetics; in addition, the main cultivated apple varieties in my country are mainly high-sweet apples, but the acidity and tannin content of this kind of apples are low. When used to make cider, its taste is relatively thin
[0005] The combination of Haihong fruit and apple can play a complementary role, and the obtained cider has a mellow taste. However, Haihong fruit is a unique variety in Shaanxi, and the acidity of this fruit is high, so it is not suitable for eating as a fruit. For the brewing of cider, the planting of sea red fruit is far behind the speed of cider brewing, which restricts the development of cider
In addition, the problem of clarity and color of cider still needs to be dealt with in a very complicated way, and the cost is relatively high

Method used

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Embodiment Construction

[0017] A kind of cider of the present invention, the quality of each raw material in its embodiment is as shown in table 1, unit kg:

[0018] Table 1

[0019]

[0020] Now with Example 1 as an example, the preparation method of the present invention is specifically described, and the operation steps are as follows:

[0021] 1. Take 52kg of red Fuji apples, clean them, and remove the core; take 0.5kg of astringent persimmons, wash, peel, and remove the cores, then put the red Fuji apples and astringent persimmons in a juicer, and use the juicer to extract the juice Filter to obtain apple astringent persimmon juice;

[0022] 2. Take 0.5kg of oolong black tea, brew it with 2.3kg of water at a temperature of 75-85°C for 5 minutes, and then filter it with a filter cloth to obtain a black tea solution with a transmittance of at least 90 at 660nm;

[0023] 3. Take 0.4kg of Luo Han Guo, soak it in 1.5 kg of water at a temperature of 80-90°C for 10 minutes, and filter to obtain th...

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Abstract

The invention discloses cider. The cider is composed of, by mass, 50-60 parts of red Fuji apples, 0.5-1 part of a persimmon, 1.5-3 parts of dark tea solution and 0.5-1 part of momordica grosvenori solution. The invention aims at solving the technical problem by providing the cider which is full in taste, good in wine body clarity and attractive in colors.

Description

technical field [0001] The invention relates to the field of alcoholic beverages, in particular to an apple alcoholic beverage. Background technique [0002] Apple cider is a popular fruit juice drink at present, because it has the effect of slimming and beautifying, it is loved by most young people. It is a kind of fermented low-alcohol beverage that uses apples as raw materials and undergoes processes such as crushing, juicing, fermentation, and clarification. Cider is rich in 7 essential amino acids, more than 20 trace elements and vitamins. Apple cider has antioxidant effect, can prevent cardiovascular and cerebrovascular diseases, and can help digestion. According to the sugar content in the wine, the existing commercial cider can be divided into dry wine: sugar content below 0.4g / 100ml; semi-dry wine: sugar content in 0.4-1.2g / 100ml; semi-sweet wine: sugar content in 1.2-5g / 100ml; sweet wine: sugar content above 5g / 100ml. my country is the world's largest apple pro...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 张胜伟
Owner 重庆星湖茶酒厂
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