The Pilot Of Fermented Cider Process And Its Haccp Quality Control

Facing cider practices in China the enological techniques were studied of using dessert apple as raw material. The test primarily solved the technical problems including selection of yeast starter, improvement of must for fermentation, optimal fermentation temperature, clarification technique of raw cider after fermentation, racking and pasteurization with Red Fuji fruits as raw material. The experimental results showed that a yeast product with the brand Sauternes produced in France was distinctly better than other Saccharomyces cerevisiae, that the cider made from the clarifying must after adding 50 mg/L pectinase ( product name: MULTIZYM ) and 50 mg/L SO2 was superior to the raw apple juice, that the cider made from apple juice with sugar concentration adjusted to 15Bx and acidity to 0.4%(calculated according to malic acid) could contain 7% - 8% alcohol ( v/v ), possess tender flavor, pleasantly aroma and pure harmonic taste, that fermenting optimal temperature was 15 ℃ - 18 ℃. After being deposited with clearing agents as expanded clay and gelatin, filtered with diatomite, treated at -3.5℃ for 30 -45 d and filtered through membrane the cider could be clarified and its bacteria number could accord with requirements. After one-year maturation the quality of the cider could be remarkably improved.Further, the test revealed that the prepared cider due to low alcohol degree needs low-temperature pasteurization after clarification with its flavor not being affected.The comprehensive comparison and evaluation according to fuzzy mathematical principles revealed that the factors affecting the fermentation in an order from intensely to slightly were double sugaring, yeast No1, yeast No2, treatment without pectinase, treatment with pectinase, yeast No4, yeast No3 and single sugaring. After pre-production experiment the enological process of the cider was developed which suited the cider brewery in medium and small scale. In accordance with the quality control system of the hazardanalysis of critical control point (HACCP) and the protocols of sanitary standard operation programs (SSOP) for existing foods the critical control points of cider should include quality control of apple, its washing and selection, squeezing, disinfecting, enzymolysis, filtering, primary fermentation, racking, secondary fermentation, deposition via protein, packaging and pasteurization and so the HACCP quality control system for fermented type of cider was laid down. To play a supporting role in the implementation of HACCP quality control system a series of SSOP plan were worked out for cider brewery. The result of this test created an ideal way to delicately processing of apple and solutions to industrialization of cider production in Shaanxi province.