Appetizing and summer heat relieving type sugar-core apple wine and efficient deep processing technique

Abstract

The invention relates to appetizing and summer heat relieving type sugar-core apple wine and an efficient deep processing technique. The efficient deep processing technique comprises the steps as follows: (1) preparing primary pulp; (2) performing detoxifying treatment on patulin; (3) performing inoculation and precise fermentation; (4) performing enzymatic hydrolysis on residues; (5) performing clarification filtration; (6) performing aging; and (7) performing canning after adsorption clarification. In allusion to the problem that the apple wine can be turbid in the later period of storage, multi-stimuli responsive nanofiber modified resin is employed for adsorption to solve the problem; outside stimuli include an environmental temperature or acidity and alkaline (pH value) change, light,an electric field, a magnetic field, specific molecules or the like; and physical and chemical properties changed when nanofibers respond to the outside stimuli may include a size, hydrophilcity andhydrophobicity, a refractive index, transmissivity, mechanical strength, a color, conductivity or the like.

Description

technical field [0001] The invention belongs to the technical field of fermentation, and relates to an appetizing and heat-relieving candied apple original wine and high-efficiency intensive processing technology. Background technique [0002] Apple cider is a low-alcohol fermented fruit wine produced from apples or apple juice. It is the second largest fruit wine in the world after wine. It has high nutritional content and health value. Nutrients, amino acids needed by the human body, and fruit acids unique to cider; can help the body metabolize and maintain balance. Apples also contain calcium, magnesium and many other minerals, which can help the body digest and absorb, maintain people's acid-base balance, and control the balance in the body. [0003] my country's cider production has just started, and its production mainly adopts the production process of fruit wine. The quality of the produced cider is affected by various factors such as the variety of apples, ferment...

AI Technical Summary

Problems solved by technology

The disadvantages are: (1) using the wild bacteria on the surface of apples to expand the culture and fermentation, the strain purity is low, and the fermentation yield is low; (2) using selected apples as raw materials to brew cider, the raw material utilization rate is low, and young and defective fruits It can also be used to brew cider of the same quality, but there is a potential safety hazard caused by aphthinase toxin; (3) the color, taste and nutritional value of the wine liquid produced by fermentation are difficult to meet the special needs of different groups of people

The disadvantages are: (1) The antibacterial, anti-browning and clarification effects of fruit wine are realized by adding potassium metabisulfite, and the control ability is limited, and turbidity will still appear in the later stage of storage; (2) Low-alcohol fermentation is realized by adding glucose oxidase , but lost glucose, reducing the yield of fruit wine fermentation; (3) the nutritional functionality of cider has not been strengthened and effectively developed

The disadvantages are: (1) using apple juice to ferment and make wine, the utilization rate of raw materials is low, and the fermentation yield is low; (2) adding white wine to adjust the alcohol level in the fermentation process affects the original pure flavor of apple wine and reduces the nutritional value; (3) the brewed The functionality of cider is single, and the functionality of fruit wine needs to be developed and strengthened

[0012] 2. Brewed with selected fruit, the range of raw material utilization is limited

Apple wine of the same quality can be brewed from young fruit and defective fruit, but there is a safety hazard of patulin toxin

[0013] In order to improve the taste and safety of the product, the traditional technology mostly uses selected apples as raw materials to brew fruit wine, and apples with fallen fruit after flowering and artificial thiol removal of young fruits can also be brewed with the same value of apple wine, but there are residual aphulinase toxins. potential safety hazards

[0014] 3. The functionality of fruit wine is single, and the functionality of clearing heat and relieving summer heat has not been strengthened and effectively developed

[0016] 4. Long-term storage of fruit wine will cause turbidity or precipitation

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