CN107345194A - A kind of compound selenium-enriched apple wine and preparation method thereof - Google Patents

Abstract

The invention relates to a composite selenium-enriched cider and a preparation method thereof. The invention improves the aroma and taste of the cider through the double mixing of multiple apple varieties and multiple fruits, and improves the nutritional value of the cider through the increase of the selenium content of the cider and the nutritional complementarity of different fruits. The cider uses selenium-enriched apple juice as the main ingredient, and mixes three kinds of apple juices: selenium-enriched Red Fuji juice, selenium-enriched Golden Delicious juice and selenium-enriched Granny Smith apple juice; Selenium-enriched grape juice, selenium-enriched peach juice, selenium-enriched pear juice, selenium-enriched kiwi juice, selenium-enriched persimmon juice, pineapple juice, and banana juice. The cider has a pleasing color, is clear and transparent, has a rich and unique mixed fruity and bouquet, is rich in nutrients, slightly astringent and sour, and has a good taste. Drinking this wine for a long time is good for your health.

Description

A kind of composite selenium-enriched cider and preparation method thereof

technical field

The invention belongs to a preparation method of fruit wine, in particular to a compound selenium-enriched apple wine and a preparation method thereof.

Background technique

In recent years, domestic researches on cider and its preparation methods have been more, some ciders produced by some enterprises have also been listed on the market one after another, and gradually increased, but due to the lack of large-scale cultivation of apple varieties for wine in China, manufacturers usually It is brewed with fresh apples, and as a result, the aroma and taste of its products are often relatively flat, which is also an important reason for the limited market sales of cider.

In order to improve the fragrance and mouthfeel of cider, people have done some attempts in compound cider and its preparation method again, as people such as Wang Hanping carried out apple jujube compound fruit wine and preparation method thereof (nutritional apple jujube compound fruit wine and its preparation) Method, Chinese invention patent application number CN200910023104.3), the preparation method of apple pear honey wine (a preparation method of apple pear honey wine, Chinese invention patent application number CN2009100236530) and the preparation method of apple pineapple wine (Shaanxi Agricultural Science, 2013 ) and other studies; people such as Wu Jijun are based on longan and apples as auxiliary materials, and have developed a kind of compound fruit wine (a kind of method for making compound fermented fruit wine, Chinese invention patent application number CN200510100426.5); Chen Dongliang has studied A kind of turmeric apple compound wine with health care function (a brewing process of herbal fresh fruit wine and the preparation method of a series of wine, Chinese invention patent application number CN200910061771.0); Sun Wei has developed a kind of lemon apple compound wine (one A manufacturing process of mixed lemon juice cider, Chinese invention patent application number CN20131059126.6); Yang Hui and others made a kind of dry cider with apples as the main material, thus increasing the organic content of cider The content of acid and tannin improves the taste (a kind of cider and its brewing method, Chinese invention patent application number CN201410098158.7); Wu Hongqi mixed apples, grapefruit, rice flour, wheat bran, etc. together to brew out A compound cider (a kind of rose beautifying cider, Chinese invention patent application number CN201410492890.8); Wang Guangshu mixed white wine, cider, peach wine, and medlar wine to make a compound wine (a kind of fruit wine, China Invention patent application number CN201410732153.5); Zeng Aixing and others added soybean meal and lemon juice to apple juice for fermentation to improve the nutritional value of cider (a kind of cider and its preparation method, Chinese invention patent application number CN201510878946.2) people such as Zhang Zhendong first fermented the original apple wine with concentrated apple juice, and then used the concentrated fruit juice of other fruits, food flavors, natural pigments to deploy into various tastes of cider (a method of fermenting and deploying cider from concentrated apple juice, invented in China. Patent application number CN201610261164.9); Li Changyuan fermented sour papaya juice and apple juice to improve the taste of cider (semi-sweet cider, Chinese invention patent application number CN201610372268.7); Ma Xinghong mixed bran with apple juice Fermentation to obtain a kind of cider (a kind of processing method of cider, Chinese invention patent application number CN201610491815.3); Chu Jie and others mixed and fermented apples, carrots, jujube leaves and honey, which increased the nutrition and Health care function (a kind of cider with health care function and its production method, China Invention Patent Application No. CN201610607419.2); The mixed fermentation of , black tea and Luo Han Guo improves the taste and color of cider (a kind of cider, Chinese invention patent application number CN201611212298.8). However, the above research has not yet been widely recognized by the market.

Selenium is an indispensable trace element for the human body. It has very important physiological functions and health care functions. Wait for the reputation. It is mainly used as a prosthetic group of glutathione peroxidase, which has an important antioxidant effect in eliminating hydrogen peroxide and lipid peroxidation and preventing lipid peroxidation of biofilms, and can enhance the antioxidant effect of vitamin E Participate in the synthesis of coenzyme Q and coenzyme A; it can regulate and improve the body's immunity, and has anti-cancer, anti-cancer, and anti-aging effects; it can lower blood lipids and blood pressure, prevent atherosclerosis, reduce thrombosis, and shrink the myocardium Infarct area; can prevent viral hepatitis, liver cirrhosis, liver cancer, fatty liver, alcoholic liver, etc.; can remove body garbage, eliminate toxins and heavy metal poisons in the body; can protect eyesight, prevent male and female infertility; can prevent Kashin-Beck disease and Mountain disease; also has anti-viral, anti-allergic, anti-inflammatory and other effects. Modern medicine has proved that more than 40 kinds of diseases that threaten human health and life are all related to the lack of selenium in the human body, and the human body needs selenium supplementation for life. However, more than two-thirds of my country's areas are selenium-deficient areas, and at least 700 million people are selenium-deficient. Therefore, vigorously developing selenium-enriched food is just more urgent and imperative. At present, there is no selenium-enriched cider on the market.

Contents of the invention

One of the purposes of the present invention is to improve the aroma and mouthfeel of cider, to provide a kind of cider with richer fruity aroma and fuller mouthfeel and its preparation method; the second purpose is to improve the nutritional value of cider.

The compound selenium-enriched cider and its preparation method provided by the present invention are characterized in that the fragrance and mouthfeel of the cider are improved by a double mixing method, that is, by mixing a plurality of apple varieties and a variety of fruits.

The invention provides a compound selenium-enriched cider and a preparation method thereof, which is characterized in that the nutritional value of the cider is improved through the increase of the selenium content of the cider and the nutritional complementarity of different fruits.

A compound selenium-enriched cider and a preparation method thereof, characterized in that the cider uses apples as the main ingredient, and preferably Red Fuji with high sugar content and strong aroma, Golden Delicious with strong aroma and sour Australian Green Three varieties of apples are used for mixed fermentation.

A compound selenium-enriched cider and a preparation method thereof, characterized in that the aroma of the cider is increased by adding other fruit juices with rich aroma to the selenium-enriched apple juice.

A composite selenium-enriched cider and a preparation method thereof, characterized in that the mouthfeel of the cider is improved by adding organic acids or other fruit juices with higher tannin content to the selenium-enriched apple juice.

Preferably, the selenium-enriched apple juice is added with selenium-enriched grape juice, selenium-enriched peach juice, selenium-enriched pear juice, selenium-enriched kiwi juice, selenium-enriched persimmon juice, pineapple juice, banana juice and honey.

Preferably, in the said selenium-enriched apple juice, the mass ratio of Red Fuji apple juice, Golden Delicious apple juice and Granny Smith apple juice is: 4.0-6.0:1.5-2.0:1.0-1.5.

Preferably, the above-mentioned selenium-enriched apple juice, selenium-enriched grape juice, selenium-enriched peach juice, selenium-enriched pear juice, selenium-enriched kiwi fruit juice, selenium-enriched persimmon juice, pineapple juice, and banana juice are respectively 60 to 90 parts by mass , 10-15 parts, 5-10 parts, 5-10 parts, 10-15 parts, 5-10 parts, 5-15 parts, 5-10 parts.

The composite selenium-enriched cider of the present invention is realized through the following technical solutions.

(1) Clean the sorted ripe apples, peaches, pears and astringent persimmons, break them separately, protect the color with ascorbic acid solution, squeeze out apple juice, peach juice, pear juice, persimmon juice, pasteurized After sterilization, store separately at low temperature for later use;

(2) Ripe grapes are cleaned, destemmed, then crushed into grape pulp, color-protected, pasteurized and stored at low temperature for subsequent use;

(3) Ripe kiwi fruit is cleaned, then peeled, cut into pieces, squeezed juice, color protection, pasteurized and stored at low temperature for subsequent use;

(4) After the ripe pineapple is cleaned, remove the core of the pineapple with a peeler, then crush, protect the color, squeeze the juice, store it at low temperature for subsequent use after pasteurization;

(5) Ripe bananas are cleaned, peeled, squeezed, and color-protected, and stored at low temperature for subsequent use after pasteurization;

(6) Mix selenium-enriched red Fuji apple juice, selenium-enriched Golden Delicious apple juice, and selenium-enriched Granny Smith apple juice according to the above ratio;

(7) Mix selenium-enriched apple juice with selenium-enriched grape juice, selenium-enriched peach juice, selenium-enriched pear juice, selenium-enriched kiwi fruit juice, selenium-enriched persimmon juice, pineapple juice, and banana juice according to the above ratio, and use 0.1 ~0.5g/L of pectinase enzymolysis, separation after clarification;

(8) Adjust the sugar content of the mixed fruit juice with honey to make it reach 18-26g/L, then adjust its acidity with citric acid to make it reach 4-6g/L;

(9) Add 45-105 mg/L of SO2 and 150-600 _mg /L of activated dry yeast Saccharomyces cerevisiae to the mixed fruit juice, and carry out airtight static fermentation under the condition of 10-25 ° C. When the total sugar content of the fermentation liquid reaches respectively Fermentation was terminated when the Brix index of sweet, semi-sweet, off-dry and dry ciders was reached.

(10) Use the bentonite method to clarify the wine liquid, coarsely filter with a plate and frame filter, finely filter with a diatomaceous earth filter, then finely filter with a membrane filter, pack in cans, and pasteurize to obtain the finished compound selenium-enriched product cider;

Four compound selenium-enriched ciders were prepared through the above-mentioned technical scheme: sweet type, semi-sweet type, semi-dry type and dry type.

The prepared composite selenium-enriched cider has an alcohol content of 5.0-12.0%, a total acid content of 4-6 g/L, a volatile acid content of ≤0.9 g/L, and a free SO2 content of 20-50 _mg /L. _The SO2 content is ≤200mg/L, and the selenium content is 0.075mg/kg. The cider has a pleasing color, is clear and transparent, has a strong and unique mixed fruit aroma and bouquet, and the cider is rich in nutrition through complementary nutritional components, slightly astringent and sour, and has a good taste. Drinking this wine for a long time is good for your health.

detailed description

The present invention will be described in further detail below in conjunction with several embodiments, but the present invention is not limited to these embodiments.

Example 1:

Concrete preparation method of sweet compound selenium-enriched cider

Harvest apples, peaches, pears and astringent persimmons that are ripe and have a strong aroma, and sort out the fruits without rot, pollution, and mechanical damage; oxidize the four sorted fruits with 1% to 1.5% hydrogen respectively Clean the sodium solution; remove the stems, cores, and seeds, and then crush them; use 0.15% to 0.30% ascorbic acid solution to protect the color of the crushed pulp; squeeze apple juice, peach juice, pear juice, Persimmon juice, pasteurized and stored at a low temperature of 4°C to 10°C for later use.

Ripe grapes are cleaned, destemmed and crushed into grape pulp, color-protected, pasteurized and stored at low temperature for later use;

Ripe kiwi fruit is cleaned, then peeled, cut into slices, squeezed for juice, color-protected, pasteurized and stored at low temperature for later use;

After cleaning the pineapple that has matured and formed a strong fragrance, remove the core of the pineapple with a peeler, then crush, preserve the color, squeeze the juice, pasteurize and store at low temperature for later use;

Clean the bananas that are ripe and have a strong aroma, peel them, squeeze the juice, protect the color, pasteurize them and store them at low temperature for later use;

Mix selenium-enriched Red Fuji apple juice, selenium-enriched Golden Delicious apple juice, and selenium-enriched Granny Smith apple juice in a ratio of 6:2:1;

According to the mass ratio of 65 parts, 10 parts, 7 parts, 6 parts, 10 parts, 5 parts, 8 parts and 10 parts, selenium-enriched apple juice, selenium-enriched grape juice, selenium-enriched peach juice, selenium-enriched pear juice, selenium-enriched Mix kiwi juice, selenium-enriched persimmon juice, pineapple juice, and banana juice, then enzymolyze with 0.1-0.5g/L pectinase, clarify and separate; use honey to adjust the sugar content of the mixed juice to 18-26g/L , then adjust its acidity with citric acid to make its acidity reach 4g/L;

Add 50mg/L SO ₂ and 300mg/L activated dry yeast Saccharomyces cerevisiae to the mixed fruit juice, leave it to ferment at 15°C-25°C, and stop the fermentation when the total sugar content of the fermentation liquid reaches 45-50g/L;

Use the bentonite method to clarify the wine liquid, then use a plate and frame filter for coarse filtration, diatomaceous earth filter for fine filtration, membrane filter for fine filtration, and pasteurize after canning to obtain the finished product.

Example 2:

Specific preparation method of semi-sweet composite selenium-enriched cider

According to the steps of Example 1, apples, peaches, pears and astringent persimmons were sorted, cleaned, crushed, color-protected, juiced, pasteurized, and stored at low temperature for later use;

Ripe grapes are cleaned, destemmed, crushed into grape pulp, color-protected, pasteurized, and stored at low temperature for later use; ripe kiwis are cleaned, then peeled, cut, squeezed, and color-protected. After sterilization, store at low temperature for later use; after cleaning the pineapple that has matured and formed a strong aroma, use a peeler to remove the core of the pineapple, then crush, protect the color, squeeze the juice, pasteurize and store at low temperature for later use ; Clean the bananas that are ripe and form a strong aroma, peel them, squeeze the juice, protect the color, pasteurize them, and store them at low temperature for later use.

Mix selenium-enriched Red Fuji apple juice, selenium-enriched Golden Delicious apple juice, and selenium-enriched Granny Smith apple juice in a ratio of 5:2:1.5;

According to the mass ratio of 75 parts, 12 parts, 10 parts, 10 parts, 10 parts, 6 parts, 9 parts, 8 parts, selenium-enriched apple juice, selenium-enriched grape juice, selenium-enriched peach juice, selenium-enriched pear juice, selenium-enriched Mix kiwi juice, selenium-enriched persimmon juice, pineapple juice, and banana juice, then enzymolyze with 0.1-0.5g/L pectinase, clarify and separate; use honey to adjust the sugar content of the mixed juice to 18-26g/L , and then adjust its acidity with citric acid to make its acidity reach 5g/L.

Add 55mg/L of SO2 and 400mg/L of activated dry yeast Saccharomyces cerevisiae to the mixed fruit juice, _leave it to ferment at 15°C-25°C, and stop the fermentation when the total sugar content of the fermentation liquid reaches 20-25g/L;

Use the bentonite method to clarify the wine liquid, then use a plate and frame filter for coarse filtration, diatomaceous earth filter for fine filtration, membrane filter for fine filtration, and pasteurize after canning to obtain the finished product.

Example 3:

Concrete preparation method of dry composite selenium-enriched cider

According to the steps of Example 1, apples, peaches, pears and astringent persimmons were sorted, cleaned, crushed, color-protected, juiced, pasteurized, and stored at low temperature for future use;

Ripe grapes are cleaned, destemmed, crushed into grape pulp, color-protected, pasteurized, and stored at low temperature for later use; ripe kiwis are cleaned, then peeled, cut, squeezed, and color-protected. After sterilization, store at low temperature for later use; after cleaning the pineapple that has matured and formed a strong aroma, use a peeler to remove the core of the pineapple, then crush, protect the color, squeeze the juice, pasteurize and store at low temperature for later use ; Clean the bananas that are ripe and form a strong aroma, peel them, squeeze the juice, protect the color, pasteurize them, and store them at low temperature for later use.

Mix selenium-enriched Red Fuji apple juice, selenium-enriched Golden Delicious apple juice, and selenium-enriched Granny Smith apple juice in a ratio of 4.5:1.5:2;

According to the mass ratio of 85 parts, 15 parts, 8 parts, 7 parts, 15 parts, 10 parts, 10 parts, 6 parts, selenium-enriched apple juice, selenium-enriched grape juice, selenium-enriched peach juice, selenium-enriched pear juice, selenium-enriched Mix kiwi juice, selenium-enriched persimmon juice, pineapple juice, and banana juice, then enzymolyze with 0.1-0.5g/L pectinase, clarify and separate; use honey to adjust the sugar content of the mixed juice to 18-26g/L , and then adjust its acidity with citric acid to make its acidity reach 6g/L;

Add 60mg/L of SO ₂ and 450mg/L of activated dry yeast Saccharomyces cerevisiae to the mixed fruit juice, leave it to ferment at 15℃～25℃, and stop the fermentation when the total sugar content of the fermentation liquid reaches 1.5～3.5g/L .

Use the bentonite method to clarify the wine liquid, then use a plate and frame filter for coarse filtration, diatomaceous earth filter for fine filtration, membrane filter for fine filtration, and pasteurize after canning to obtain the finished product.

The key technical indicators of the compound selenium-enriched cider of the present invention are shown in Table 1.

Table 1: Key technical indicators of compound selenium-enriched cider

Claims (11)

1. a compound type selenium-enriched cider and preparation method thereof, is characterized in that, improves the fragrance and the mouthfeel of cider by the dual mixing effect that a plurality of apple varieties mixes with multiple fruit mixes, and by increasing the selenium content of cider Adding nutritional complementarity with different fruits improves the nutritional value of cider. 2. compound type selenium-enriched cider as claimed in claim 1 and preparation method thereof, it is characterized in that, this cider is based on apples, and preferably the high sugar content, the richer red Fuji of aroma, the rich aroma Three varieties of Golden Delicious and sour Granny Smith apples are used for mixed fermentation. 3. compound type selenium-enriched cider as claimed in claim 1 and preparation method thereof, is characterized in that, increases the aroma of cider by adding other fruit juices with strong aroma in selenium-enriched apple juice. 4. composite selenium-enriched cider as claimed in claim 1 and preparation method thereof, is characterized in that, improves the mouthfeel of cider by adding organic acid or other fruit juices with higher tannin content in selenium-enriched apple juice . 5. composite selenium-enriched cider as claimed in claim 1 and preparation method thereof, is characterized in that, in selenium-enriched apple juice, be added with selenium-enriched grape juice, selenium-enriched peach juice, selenium-enriched pear juice, selenium-enriched kiwi fruit juice , selenium-enriched persimmon juice, pineapple juice, banana juice and honey. 6. composite selenium-enriched cider as claimed in claim 1 and preparation method thereof, is characterized in that the mass portion ratio of Red Fuji apple juice, Golden Delicious apple juice, and Granny Smith apple juice in the apple juice is: 4.0～6.0 : 1.5～2.0: 1.0～1.5. 7. composite selenium-enriched cider as claimed in claim 1 and preparation method thereof, is characterized in that, above-mentioned selenium-enriched apple juice, selenium-enriched grape juice, selenium-enriched peach juice, selenium-enriched pear juice, selenium-enriched kiwi fruit juice , selenium-enriched persimmon juice, pineapple juice, and banana juice are respectively 60-90 parts, 10-15 parts, 5-10 parts, 5-10 parts, 10-15 parts, 5-10 parts, 5-15 parts Servings, 5-10 servings. 8. The compound selenium-enriched cider and preparation method thereof as claimed in claim 1, characterized in that the sugar content of the mixed fruit juice is adjusted with honey to reach 18-26g/L. 9. The compound selenium-enriched cider and preparation method thereof as claimed in claim 1, characterized in that the fermentation temperature of the cider is 10-25° C.; Fermentation was terminated when the sugar index of cider, semi-dry and dry cider (respectively >40g/L, 16-40g/L, 4-15g/L, <4g/L) was reached. 10. The compound selenium-enriched cider and its preparation method as claimed in claim 1, characterized in that the alcohol content of the cider is 5.0-12.0%, the total acid content is 4-6g/L, and the volatile acid content is ≤ 0.9g/L, the content of free SO ₂ is 20-50mg/L, the content of total SO ₂ is ≤200mg/L, and the content of selenium is 0.075mg/kg. 11. Utilize the cider prepared by the compound selenium-enriched cider and preparation method thereof described in any one of claims 1 to 10.