In recent years, the rapid development of the apple planting industry and the contradiction of oversupply of products have become increasingly prominent. How to do a good job of Apple's deep processing and improve economic efficiency, all parties are very concerned about. Based on the current drinking habits of the majority of consumers in China, this article proposes a technology that uses apple as raw material to produce semi-sweet apple cider, for reference by relevant parties. First, the process apple → sorting → washing → crushing → pressing → add sulfur dioxide, pectinase → standing → separation → low temperature fermentation → transfer pool → add sulfur dioxide → alcohol → storage → deployment → soap soil under plastic → filter → Frozen → filter → aseptic filling → outer packaging → finished product. Second, production requirements 1, sorting. How is the quality of apples, and it has a great influence on the quality of the products it produces. Apple varieties suitable for high-end semi-sweet apple cider should be brittle, while cotton apples should not be used. Mid-maturing varieties can be mainly "new red stars", and later "Fuji" apples. Apples entering the factory are required to be fully natural and mature, so that they can enter the factory and process in an orderly manner to avoid the phenomenon of fruit backlog. The fruit, fruit, rotten fruit, and unripe ripe fruit should be removed, and then washed by a fruit washer and dried. 2, take juice. Most of the moisture in apples is bound by hydrocolloids such as protein, pectin, and trace amounts of starch. There are very few juices that can be separated from each other. Therefore, it is necessary to pressurize the broken pulp (particle size 0.3 to 0.4 cm). Fruit juice. However, it should be noted that the nucleus cannot be crushed, otherwise it will give the juice an unusual taste; at the same time, it is necessary to control the juice yield to be 60% to 70%. If the juice yield is too high, the resulting sweet apple cider taste Rough, quality is not guaranteed. 3, add sulfur dioxide, pectinase. Apple juice into the fermentation tank, the need to add 70 to 90 mg / liter of sulfur dioxide and 40 ~ 60 mg / liter of enzyme, vitality unit can be 20,000 pectinase powder, and mix thoroughly, let stand for 24 hours. The methods for adding sulphur dioxide in apple juice include: 1 using a high-pressure liquid sulphur dioxide cylinder, using a weight reduction method, and controlling the amount of sulphur dioxide required by the valve; 2 adding liquid sulphurous acid, adding the sulphur dioxide content directly to the apple juice according to the product; 3 adding Partial weight of potassium sulfite (first dissolved with water 10 times), generally calculated according to the effective content of 50%, such as the calculation of the addition of sulfur dioxide to A g, the need to add potassium sulfite to 2A grams. The role of sulfur dioxide is: on the one hand, it can accelerate colloidal coagulation and assist the impurities in apple juice; on the other hand, it can inhibit the growth of wild yeasts, bacteria, molds and other microorganisms in apple juice and avoid these harmful microorganisms. The destruction of apple juice; In addition, the phenolic compounds in apple juice are prone to oxidation reaction, resulting in deterioration of the juice. In the presence of free sulphur dioxide in apple juice, sulphur dioxide can react with oxygen to prevent apple juice from being oxidized. It plays an antioxidant role. The role of pectinase is to decompose the pectin in apple juice to decompose it to produce galacturonic acid and pectic acid, which causes the viscosity of apple juice to decrease, and the solids originally found in apple juice lose their support and settle. Down, enhance clarification. In this way, by minimizing the content of impurities in the apple juice before fermentation, it is possible to prevent the apple juice from being involved in the fermentation due to the presence of impurities and thus produce undesirable components that affect the quality of the mouthfeel. The use of pectinase is: Accurately weigh pectinase powder into a container, dilute it evenly with 4 to 5 times warm water (40 to 50°C), place it for 1 to 2 hours, and add it to apple juice. 4, fermentation. After the separated apple juice is filled with 90% of the volume of the tank, 0.03% to 0.05% of active dry yeast for fermentation of fruit wine is added. The method of adding is: add 10% of active dry yeast to warm water at 35-42°C, and mix carefully. Let stand for rehydration and activate, gently stir every 10 minutes, after 20 to 30 minutes (at this activation temperature up to no more than 30 minutes) yeast has been rehydration activated, and then directly added to apple juice and stirred for 1 hour . Because of the heat generated during the subsequent fermentation process, the temperature of the phlegm will rise. For this purpose, cooling measures are required. At this time, the yeast and other yeasts have already settled. In this case, the apple wine to be fermented must be transferred. The pool was separated and supplemented with 60 mg/L of sulphur dioxide and a moderate amount of edible alcohol, so that the alcohol content of apple wine reached about 12% (V/V) to enhance the liquor's ability to resist microbial infestation. The added alcohol must be deodorized when necessary. The method is: adding 0.01% to 0.015% of potassium permanganate in alcohol for 12 hours, adding 0.08% to 0.09% of sodium hydroxide for 4 hours, and then distilling to 7.5% of the wine head and tail. Distillate part of the reserve; or add 0.02% to 0.04% of powdered activated carbon in alcohol to stir well, let stand for 7 to 10 days until all the activated carbon precipitates, and then extract the upper alcohol. By such a deodorizing measure, components such as fusel oil, aldehydes and the like that have a serious influence on the quality of the liquor contained in the alcohol can be removed.
Goji, goji
berry, or wolfberry is the fruit of either the name of
Lycium or barbarum , two closely related species of boxthorn in
the nightshade family, Solanaceae.
The majority of
commercially produced goji comes from Ningxia and Xinjiang in Northwestern
China, where they are grown on plantations totaling 200,000 acres. In Zhongning County, Ningxia, wolfberry
plantations typically range between 40 and 400 hectares in area. Ningxia goji has been cultivated
along the fertile floodplains of the Yellow River for more than 700 years and have
earned a reputation throughout Asia for premium quality sometimes described
commercially as "red diamonds". Government releases of annual
wolfberry production, premium fruit grades, and export are based on yields from
Ningxia, the region recognized with-
·
the largest annual harvest in
China, accounting for 45% of the nation's total yield of wolfberries (50,000
tons, 2013)
·
formation of an industrial
association of growers, processors, marketers, and scholars of wolfberry
cultivation to promote the berry's commercial and export potential
·
the nation's only source of
superior grade wolfberries used by practitioners of traditional Chinese medicine.
Goji Berry
Goji Berry Non-Gmo,No Pesticide Goji Berry,Nutrition Goji Berry,Goji Fruit
Ningxia Toyo Trade Co.,Ltd , http://www.toyogoji.com