APPETIZING AND SUMMER HEAT RELIEVING TANGXIN RAW CIDER AND HIGH-EFFICIENCY DEEP PROCESSING TECHNOLOGY THEREOF

Abstract

The disclosure relates to an appetizing and summer heat relieving tangxin raw cider and a high-efficiency deep processing technology thereof. The high-efficiency deep processing technology comprises the following steps: (1) preparing raw pulp; (2) detoxifying patulin; (3) inoculating and precisely fermenting; (4) performing enzymolysis of residues; (5) clarifying and filtering; (6) ageing; and (7) canning after adsorbing and clarifying. According to the disclosure, aiming at a phenomenon that cider is muddy after being stored, it is solved by adsorption with a multi-stimuli responsive nano fiber modified resin. Exterior stimuli include change in environment temperature or acidity-basicity (pH value), light, electric field, magnetic field or specific molecules. In response to exterior stimuli, nano fiber may include physicochemical properties such as size, hydrophilicity and hydrophobicity, refractive index, transmittance, mechanical strength, color or conductivity.

Claims

1. A high-yield fermentation process of appetizing and summer heat relieving tangxin raw cider, comprising the following steps: (1) preparing raw pulp selecting apple fruits after flowers drop, artificially removing young fruits, getting rid of mildew parts, washing and removing surface dirts, drying, slitting, removing kernels, pulping in a ratio of water to fruit of 8:5, simultaneously adding 1.2% Vc and 0.05% NaCl to protect color and prevent browning; then culturing in a 25° C. incubator, performing expanding propagation on a skin with wild yeast for 24 hours, sticking 1 mL of fermentation broth every 2 h and diluting the fermentation broth with distilled water into 30 times of liquid, transferring the diluted fermentation broth to a 0-3° C. refrigerator for later use when the total number of yeast in each ml of fermentation liquid reaches 10.sup.4 order of magnitude; (2) detoxifying patulin biologically detoxifying the apple pulp: inoculating plant lactic acid bacteria (ATCC 8014) into the pulp, stirring and detoxifying for 20-24 h at 20-30° C. and under the condition of adjusting pH 3-7, and then adsorbing and filtering with a carboxylated nano multi-wall, carbon-neutral aluminum oxide filter screen plate for three times; (3) inoculating and precisely fermenting: inoculating Saccharomyces cerevisiae (ATCC) 9080) into the raw pulp amplified by wild yeast in an inoculation amount of 8-12%, and precisely controlling decompression and variable temperature fermentation, wherein the pressure of a decompression fermentation tank is 0.08±0.01 Mpa, the temperature-variable fermentation manner is as follows: the temperature is controlled at 25±0.05° C. on the first 1-2 days of fermentation, the temperature is controlled at 15±0.05° C. on the days 3-5 of fermentation, and the temperature is controlled at 20±0.05° C. on the days 6-10 of fermentation, ending main fermentation when the sugar content dropped to be below 0.5%, feeding the supernatant into a closed fermentation barrel for post-fermentation during which nitrogen is filled every two days for disturbance fermentation of liquor, maintaining the normal temperature and low pressure of 0.08±0.01 MPa, and fermenting for 10-15 d after normal temperature and low pressure of 0.08±0.01 MPa are maintained to obtain the raw wine; (4) performing enzymolysis of residues: adding 50 mg/L-70 mg/L of pectinase and 85 mg/L-100 mg/L of cellulase to the filtered residues, stirring for 24 h, and decomposing pectin and cellulose in the residues into monosaccharide and oligosaccharide for later cyclic fermentation; (5) clarifying and filtering: filtering using a clarifier which includes one or several mixtures of bentonite, gelatin and chitosan, with the addition amount of 1.5 g/L-2.5 g/L; (6) ageing: after residual wine in blended liquor is removed with a siphoning method, ageing, at 18-20° C. for 45-60 days, during which, on the 30th day, changing the fermentation barrel once and sealing for preservation; (7) adsorbing and clarifying: adsorbing with multi-stimulus responsive nanofiber modified resin; and (8) aseptic canning: pasteurizing the adsorbed and clarified liquor for 20-30 min at 68-70° C., and then performing aseptic canning to obtain the finished product.

2. The appetizing and summer heat relieving tangxin raw cider according to claim 1, wherein the structure of the filter screen plate is as follows: the filter screen has five layers of structures, the first layer is a sieve plate with a pore size of 5-10 meshes; the second layer is carboxylated nano multi-wall carbon with a particle size of 3-5 nm; the third layer is macroporous adsorption resin; the fourth layer is neutral aluminum oxide with a particle size of 50-70 μm; the fifth layer is a sieve plate with a pore size of 5-10 meshes; the pulp containing solute with a particle size of less than 3 mm can pass through the adsorption filter screen plate.

3. An high-efficiency deep processing technology of appetizing and summer heat relieving tangxin raw cider according to claim 1, wherein 3-10% of Chinese herbal medicine extract having a function of clearing heat and reliving summer heat is added in the wine, and the preparation process of the extract is as follows: the Chinese herbal medicine having a function of heat clearing and reliving summer heat comprises the following ingredients: 1-2 parts of mint, 2-3 parts of wild chrysanthemum, 1-2 parts of red cortex, 1-2 parts of red peony, 1-2 parts of Andrographis paniculata, 2-3 parts of liquorice, 1-2 parts of isatis root, 1-2 parts of Indigo naturalis, 1.5 parts of Smilax glabra, 1-2 parts of wild buckwheat, 1-2 parts of purslane, 2-3 parts of honeysuckles; the main technical points of decompression ultrasonic assisted enzymatic extraction comprises: extraction pressure of 0.05-0.08 Mpa, 2% complex enzyme, ultrasonic power of 165 W, ultrasonic temperature of 40° C.′>, and twice ultrasonic extraction, 30 min each time.

4. The high-efficiency deep processing technology of appetizing and summer heat relieving tangxin raw cider according to claim 3, wherein the preparation method of multi-stimuli responsive nano fiber modified resin is as follows: the multi-stimuli responsive nano fiber modified resin is prepared by using a polymer having multi-stimuli response and through an electrospinning process, specifically, by copolymerizing multiple monomers, comprising photosensitizer nanorod (AuNRs), temeperature-response N-isoproply acrylamide (NIPAM), 4-acrylaminobenzo-15-crown ether 5 group (having recognition response to glucose molecule), Fe3O4 nano particles (magnetic response), azobenzene modified polylactone (PCL), for synthesizing different stimuli-response polymers to form a copolymer, then adding PVP powder with absolute ethyl alcohol as a solvent to be prepared into 30% PVP solution, adding 5%-10% of copolymer to form spinning solution, stirring and dissolving at 20° C. until homogenous solution is formed, standing for 30 min, then adding to a pouring device of an electrostatic spinning apparatus for electrostatic spinning, wherein the pressure is set as 20 KV, a distance between a nozzle and a reception plate is 10 cm, the liquid supply speed is 0.1 mm/min, and a reception screen is ion exchange resin.

Description

DESCRIPTION OF THE DRAWINGS

[0048] FIG. 1 is a picture of cider prepared according to the disclosure.

DETAILED DESCRIPTION OF PREFERRED EMBODIMENTS

[0049] Next, the disclosure will be further described in detail, and the following examples are only illustrative but not limiting, and cannot hereby limit the protective scope of the disclosure.

[0050] An appetizing and summer heat relieving tangxin raw cider comprises the following steps:

[0051] (1) Preparing Raw Pulp:

[0052] selecting apple fruits after flowers drop, artificially removing young fruits, getting rid of mildew parts, washing and removing surface dirt, drying, slitting, removing kernels, pulping in a ratio of water to fruit of 8:5, simultaneously adding 1.2% Vc and 0.05% NaCl to protect color and prevent browning; then culturing in a 25° C. incubator, performing expanding propagation on the skin with wild yeast for 24 hours, sucking 1 mL of fermentation broth every 2 h and diluting the fermentation broth with distilled water into 30 times of liquid, transferring the diluted fermentation broth to 0-3° C. refrigerator for later use when the total number of yeast in each ml of fermentation liquid reaches 10.sup.4 order of magnitude;

[0053] (2) Patulin Detoxifying Treatment:

[0054] biologically detoxifying the apple pulp: inoculating plant lactic acid bacteria (ATCC 8014) into the pulp, stirring and detoxifying for 20-24 h at 20-30V and under the condition of adjusting pH 3-7, and then adsorbing and filtering with a carboxylated nano multi-wall carbon-neutral aluminum oxide filter sieve plate for three times. Detoxification effect (detection of detoxification residues) is as shown in Table 1.

[0055] The structure of the filter screen plate is as follows: the filter screen has five layers of structures, the first layer is a sieve plate with a pore size of 5-10 meshes; the second layer is carboxylated nano multi-wall carbon with a particle size of 3-5 nm; the third layer is macroporous adsorption resin; the fourth layer is neutral aluminum oxide with a particle size of 50-70 μm; the fifth layer is sieve plate with a pore size of 5-10 meshes; the pulp containing solute with a particle size of less than 3 mm can pass through the adsorption filter screen plate.

[0056] (3) Inoculating and Precise Fermentation:

[0057] inoculating Saccharomyces cerevisiae (ATCC 9080) into the raw pulp amplified by wild yeast in an inoculation amount of 8-12%, and precisely controlling decompression and variable temperature fermentation, wherein the pressure of a decompression fermentation tank is 0.08±0.01 Mpa, the temperature-variable fermentation manner is as follows: the temperature is controlled at 25±0.05° C. on the first 1-2 days of fermentation, the temperature is controlled at 15±0.05° C. on the days 3-5 of fermentation, and the temperature is controlled at 20±0.05° C. on the days 6-10 of fermentation, ending main fermentation when the sugar content dropped to be below 0.5%, feeding the supernatant into a closed fermentation barrel for post-fermentation during which nitrogen is filled every two days for disturbance fermentation of liquor, maintain the normal temperature and low pressure of 0.08±0.01 MPa, and fermenting for 10-15 d after normal temperature and low pressure of 0.08±0.01 MPa are maintained to obtain the raw wine;

[0058] (4) Performing Enzymolysis of Residues:

[0059] adding 50 mg/L-70 mg/L of pectinase and 85 mg/L-100 mg/L of cellulase to the filtration residues, stirring for 24 h, and decomposing pectin and cellulose in the residues into monosaccharide and oligosaccharide for later cyclic fermentation;

[0060] (5) Clarifying and Filtering:

[0061] filtering using a clarifier which includes one or several mixtures of bentonite, gelatin and chitosan, with the addition amount of 1.5 g/L-2.5 g/L.

[0062] (6) Blending Ingredients:

[0063] the Chinese herbal medicine having a function of heat clearing to refresh comprises the following ingredients: 1-2 parts of mint, 2-3 parts of wild chrysanthemum, 1-2 parts of red cortex, 1-2 parts of red peony, 1-2 parts of Andrographis paniculata, 2-3 parts of liquorice, 1-2 parts of isatis root, 1-2 parts of Indigo naturalis, 1.5 parts of Smilax glabra, 1-2 parts of wild buckwheat, 1-2 parts of purslane, and 2-3 parts of honeysuckles.

[0064] The main technical points of decompression ultrasonic assisted enzymatic extraction comprises: extraction pressure of 0.05-0.08 mpa, 2% complex enzyme, ultrasonic power of 165 W, ultrasonic temperature of 40° C., and twice ultrasonic extraction, 30 min each time.

[0065] (7) Ageing:

[0066] after residual wine in blended liquor with a siphoning method, ageing at 18-20° C. for 45-60 days, during which, on the 30th day, changing the fermentation barrel once and sealing for preservation.

[0067] (8) Adsorbing and Clarifying:

[0068] adsorbing with multi-stimuli responsive nanofiber modified resin. The preparation method of stimulus responsive PVPP electrospinning nano fiber is as follows: the multi-stimuli responsive nano fiber modified resin is prepared by using a polymer having multi-stimuli response as a fiber forming polymer and through an electrospinning process, specifically, by copolymerizing multiple monomers, comprising photosensitizer nanorod (AuNRs), temeperature-response N-isoproply acrylamide (NIPAM), 4-acrylaminobenzo-15-crown ether 5 group (having recognition response to glucose molecule), Fe3O4 nano particles (magnetic response), azobenzene modified polylactone (PCL), for synthesizing different stimuli-response polymers to form a copolymer, then adding PVP powder with absolute ethyl alcohol as a solvent to be prepared into 30% PVP solution, adding 5%-10% of copolymer to form spinning solution, stirring and dissolving at 20° C. until homogenous solution is formed, standing for 30 min, then adding to a pouring device of an electrostatic spinning apparatus for electrostatic spinning, wherein the pressure is set as 20 KV, a distance between a nozzle and a reception plate is 10 cm, liquid supply speed is 0.1 mm/min, and a reception screen is ion exchange resin.

[0069] The adsorption resin with specific stimulus response is prepared. The filtration flow rate of cider is 2 By/h, which ensure the daily average change rate of color value (dT440/d)<1.0. Loss of the most amino acid substances in cider treated by a single ion exchange resin is avoided. Polyvinylpyrrolidone (PVPP) nanofibers with stimulus response on the surface is adopted for multi-stage adsorption, thereby effectively removing the substances such as gum, protein, phenols, metal ions and tannins that lead to secondary precipitation.

[0070] (9) Aseptic Canning:

[0071] pasteurizing the adsorbed and clarified liquor for 20-30 min at 68-70° C., and then performing aseptic canning to obtain the finished product.

TABLE-US-00001 TABLE 1 Detection of residues in patulin toxin Detoxify Carboxylated nano Detoxifica- Apple with plant multi-wall carbon tion with raw lactic acid and aluminum oxide combination Method stock bacteria adsorption of both Detection >75-90 4.6-5.7 24-33 0.9-1.5 of residue μg/kg μg/kg μg/kg μg/kg amount Note: The sanitary standard for the limit of patulin in China (gb14974-1994) does not exceed 50 μg/kg.

TABLE-US-00002 TABLE 2 Nutrient ingredient list (content in 100 g of cider) Energy (kJ) 531 Protein (g) 1.2 Fat (g) 0 Saturated fatty acid 0 Carbohydrate (g) 4.3 Cholesterol (mg) 0 Dietary fiber (g) 2.5 Vitamin A (ug) 2.7 Carotene (ug) 0.4 Retinol (ug) 57.3 Sodium (mg) 2 Vitamin D (ug) 0.1 Thiamine (mg) 0.05 Riboflavin (mg) 0.05 Niacin (mg) 0.5 Vitamin C (mg) 12 Vitamin E (mg) 3.23 K (mg) 121 Ca (mg) 7 Mg (mg) 6 Fe (mg) 0.9 Mn (mg) 0.01 Zn (mg) 0.21 P (mg) 9 Se (mg) 0.19 F (mg) 0