Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Two-stage fermentation method of cider

A fermentation method and two-stage technology, which are applied in microorganism-based methods, preparation of alcoholic beverages, biochemical equipment and methods, etc., can solve the problems of thin aroma and limited volatile components, reduce losses, and achieve rich and prominent aroma. , the effect of reducing the probability of infection

Pending Publication Date: 2021-06-25
SICHUAN UNIV
View PDF14 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Saccharomyces cerevisiae is an important microorganism in the process of fruit wine brewing, and plays a decisive role in ethanol fermentation, but the volatile components formed by a single Saccharomyces cerevisiae are limited, and the aroma is relatively weak

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Two-stage fermentation method of cider
  • Two-stage fermentation method of cider
  • Two-stage fermentation method of cider

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The process steps of using Schizosaccharomyces pombe and Saccharomyces cerevisiae to sequentially ferment apple concentrate in two stages include:

[0030] 1) Apple juice preparation: Antibacterial and clarification operations are carried out on the concentrated apple juice. The antibacterial operation is to add food-grade sodium metabisulfite to the concentrated apple juice to make the effective SO in the concentrated apple juice 2 The content range is 60-80mg / L. The clarification operation is to add pectinase to the concentrated apple juice, and the amount of pectinase added is 55-65mg / L; by adding drinking water to the concentrated apple juice, the concentrated apple juice The sugar content is 18-22°Brix, adjusted by adding citric acid or edible baking soda to the concentrated apple juice, so that the pH is 3.6-4.0, and then standing for 20-24h.

[0031] 2) Inoculation fermentation: inoculate the activated Schizosaccharomyces pombe into the concentrated apple juice o...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a two-stage fermentation method of cider, and relates to the technical field of food brewing. According to the method, a non-saccharomyces cerevisiae and saccharomyces cerevisiae sequential inoculation method is used for cider fermentation, the two saccharomycetes are respectively a Schizosaccharomce spombe strain CICC 1757 and a Saccharomyces cerevisiae strain CICC 1750, and the Schizosaccharomce spombe and the Saccharomyces cerevisiae are subjected to synergistic fermentation, so that the advantage of synergistic fermentation of multiple strains is fully played, the taste of the cider is effectively improved, the aroma quality of the cider is improved, and a certain economic value is achieved.

Description

technical field [0001] The invention belongs to the technical field of food brewing, and in particular relates to a two-stage fermentation method for cider. Background technique [0002] Apple is a common fruit with rich nutrition and sweet taste, which is widely planted in our country. The annual output of apples in my country is huge, which is much higher than the domestic demand, which leads to problems such as lower apple prices and unsalable fresh apples. In order to increase the additional utilization value of apples, apples are often made into deep-processed products such as apple juice, concentrated apple juice, apple cider vinegar, and apple wine after they are picked. [0003] Concentrated apple juice is made from apples squeezed into raw juice and then concentrated in a low-temperature vacuum to evaporate water. Compared with apple juice, it has less water content and is easy to transport and store. Apple cider is a fermented low-alcohol juice drink with a clear...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): C12G3/024C12R1/865C12R1/645
CPCC12G3/024Y02E50/10
Inventor 高鸿王诺亚钟凯吴艳萍黄毅娜
Owner SICHUAN UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com