Appetizing and summer heat relieving tangxin raw cider and high-efficiency deep processing technology thereof

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 104 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.