Author: Hai Kang Zhou Li Si technology for a long time Since ancient times, the folks and the ruling and opposition of our country have circulated the sayings of the four happy events of life: the long drought and the rain, the hometown is known, the caves are in the night, and the gold medals are the title. In the event of a happy event, the Chinese always love to go to three or five friends and drink a few cups to celebrate. Although the long drought will lead to crop failure and food reduction, but after a long drought, the rain suddenly came, and the people saw the hope of harvesting. Even if they were ashamed, they would buy a few shochu and celebrate with family or friends. But the bitterness of liquor is too heavy, and many people can't stand it. And the degree of liquor is higher, a little more drink, it is easy to dizzy, can cause disease or injury. Therefore, it is now popular to drink low-alcohol. Hawthorn wine is a kind of fruit wine, which is not only low in degree, but also has good nutritional and health value, in line with the trend of healthy consumption. Because of the low alcohol content, the bactericidal and antibacterial ability of Hawthorn wine is weaker than that of white wine, once it is contaminated by bacteria, it will also have deterioration problems, affecting the quality and shelf life of Hawthorn wine. Zhou Jiang, chief engineer of Shanghai Kangjiu Disinfection Technology Co., Ltd. , believes that the use of HACCP food safety management system and ozone disinfection technology can prevent microbial contamination of hawthorn wine and avoid the deterioration of hawthorn wine, thus prolonging the shelf life of hawthorn wine. The AORODO ozone disinfection machine plays an important role in extending the shelf life of the mountain wine. The brief production process of hawthorn wine is as follows - 1. Raw material selection. Choose non-rotted, red pure, fresh and ripe hawthorn fruit for brewing. The selected hawthorn should be soaked in clean water for 3 to 5 minutes for washing. Then put it into the washing tank, wash it with running water, and clean the surface dirt. In order to avoid unsanitary water contamination of hawthorn fruit by microorganisms, " double-nuclear ozone water " can be used to clean hawthorn fruit, production equipment, production equipment, workshop walls, floors, and the like. The dual-core ozone water itself has a bactericidal and disinfecting effect, which is beneficial to improving the safety and quality of food. 2. Broken . The washed hawthorn is broken by a machine. In this process, do not crush the hawthorn nucleus and separate the flesh from the nucleus. 3. Soak. In the crushed hawthorn meat, add 4% deodorized alcohol, soak in soft water, and add 80 mg / liter of sulfur dioxide to inhibit the growth and reproduction of harmful bacteria. If the concentration of sulfur dioxide is too high, yeast growth and fermentation will be strongly inhibited, affecting wine production and wine. On the contrary, if the concentration of sulfur dioxide is too low, the flavor of the wine is poor, and the taste is poor. Therefore, a suitable concentration of sulfur dioxide should be selected to suppress the contamination of the bacteria and the oxidation of the original wine. 4. Add pectinase. Add 40 to 60 mg / L pectinase diluted with warm water , stir well, and allow to effect for 24 hours. Pectinase can be used to decompose pectin substances in pulp into water-soluble pectin or small-molecule galacturonic acid, which can release juice, which is beneficial to increase the juice yield of hawthorn and also make unstable macromolecules Substances and particles precipitate faster, which is good for clarification. 5. Main fermentation. Determine the amount of sugar in the hawthorn mixture, calculate the sugar content of 1.7% of the alcohol required to produce 1 degree alcohol , and add half of the required white sugar and 6.0% of the artificial culture yeast liquid according to the alcohol requirement of the finished dry type hawthorn wine. At 28 °C, ferment until the sugar content drops to 6% to 7% , then add the remaining sugar. The fermentation temperature is generally controlled at about 25 °C. At this time, the fermentation wine production, fermentation cycle and wine quality are ideal. Although high-temperature fermentation has a short fermentation cycle, the wine production rate is low, the original wine tastes rough, bitter, and the quality is poor ; the low-temperature fermentation has a long production cycle. The quality of hawthorn wine depends largely on the yeast used. It should be adapted to the characteristics of hawthorn juice ( such as strong acid resistance, high sucrose invertase activity, etc. ) , high anti-sulphur dioxide capacity and yeast quality. 6. Post-fermentation. When the fermentation enthalpy is reduced to 1.015 to 1.025 after about 1 week , the hawthorn raw wine is released and sent to a closed stainless steel fermentation tank to continue the post-fermentation. At this time, the product temperature is controlled at 16 to 20 °C, and after 25 to 30 days of post-fermentation, the sugar content of the dried red hawthorn raw wine is below 3 g / L, and the fermentation is finished, and the pool is separated. 7. Turn the pool. The original wine is stored and aged for a period of time, and the pool is changed in time to separate the liquor and the wine feet. Hawthorn fermented wine total acid content is generally 8.0 to 11.0 g / L, total acid tasting places from 5.0 to 6.0 g / liter good, it must be moderate wine deacidification, calcium carbonate may be added to produce calcium citrate precipitate Filter to remove the precipitate and reduce the acidity of the original wine. 8. Supplement sulfur dioxide. The sulfur dioxide in the original wine undergoes the main fermentation, post-fermentation and other processes, and the content is gradually reduced. In order to maintain the quality of the wine and prevent microbial contamination, the raw wine should be added with sulfur dioxide in time to make the sulfur dioxide content reach a certain concentration, and then continue to store for a period of time to avoid the formation of voids in the wine cell. In the process, the same type of original wine should be replenished at regular intervals to maintain the full pool state. 9. Glue. In order to shorten the production cycle, a certain amount of gelatin can be added. Before sizing, the gelatin should be immersed in cold water for 1 day to swell and remove impurities, and then dissolved in hot water of 50 ° C to 60 ° C 10 to 12 times and cooled. Thereafter, according to the determined dosage, the gelatin solution is slowly added to the dried red hawthorn raw wine and stirred uniformly. Gelatin dosage 100 ~ 150 mg / liter, after 1 week of oxygen separation, separation and filtration. If you want to mix the hawthorn wine, you can do it before the clarification process to improve the quality of the wine and ensure the long-term stability of the wine. 10. Freeze and filter. The original wine is cooled to minus 4 ° C to accelerate the precipitation of the precipitate, and then kept for about 5 days, and filtered. 11. Sterilization and filling. The frozen and filtered hawthorn wine is filled with a fruit wine filling machine, sealed, and then sent to a pressurized continuous sterilizer for sterilization and cooling. 12. Inspection and storage. According to the safety standards of related alcoholic foods, the quality of the sensory, heavy metals and microorganisms of Hawthorn wine is tested. The qualified hawthorn wine is stored as a finished product and stored in the warehouse for sale. Hawthorn wine is a kind of low-alcoholic nutritious wine. It is rich in nutrients. Once it is contaminated by microorganisms, it is easy to cause problems such as excessive microbes and spoilage, which affects food safety and the reputation of liquor companies. Zhou Jiang , chief engineer of Shanghai Kangjiu Disinfection Technology Co., Ltd., believes that in the production process of hawthorn wine, AORODO ozone disinfection technology can effectively disinfect and reduce microbial pollution, thereby improving the safety quality of hawthorn wine and prolonging the shelf life of hawthorn wine . Ozone is a highly effective fungicide with strong disinfection and sterilization, and sterilization is rapid and thorough. At the same time of disinfection and sterilization, ozone can be reduced to oxygen by itself, leaving no traces, no secondary pollution, and environmental protection and safety. At the same time, the use of ozone sterilization can also avoid the shortcomings of low ultraviolet disinfection energy efficiency and chemical fumigation pollution. AORODO ozone disinfection technology is suitable for the process of storage, preservation and disinfection of raw materials and finished products of food production enterprises. For example, it can be used for: cold storage sterilization; sterilization and purification of air in food production workshops such as fruit wine; processing and storage of fruits and vegetables and Anti-mildew preservation; mineral water sterilization and quality; food production water, production tools, production containers, packaging, etc.; help food manufacturers to pass the food industry's GMP and HACCP system certification. The sterilization equipment developed by AORODO ozone disinfection technology is called " AORODO ozone disinfection machine ". Applied in the production process of hawthorn wine, AORODO ozone disinfection machine has the characteristics of rapid sterilization, remarkable sterilization effect, convenient use, high cost performance, reasonable price and low use cost, which can significantly improve the safety quality of fruit wine such as hawthorn wine. Hawthorn is a kind of food material with unique taste, good nutrition and health function. In addition to processing into hawthorn wine, it can be processed into other kinds of foods such as hawthorn slices, hawthorn tea, hawthorn strip, hawthorn fruit, hawthorn cake, hawthorn sugar, Hawthorn biscuits, hawthorn juice, etc. The use of AORODO ozone disinfection machine and the whole process of food quality control measures can effectively block the way microbial contamination of food and extend the shelf life of hawthorn food. This article is provided by Shanghai Kangjiu Disinfection Technology Center We would like to exchange the methods of “prolonging the shelf life of food†and “sterilization and disinfectionâ€, welcome, call, email or post. Coarse grain usually refers to rice, wheat, corn, soybean and potato five crops other than the grain and bean crops. The main are: sorghum, millet, buckwheat (sweet buckwheat, buckwheat), oats (naked oats), barley, millet, barley millet, barley millet, grain amaranth and beans (kidney beans), mung beans, adzuki beans (adzuki beans, adzuki beans), broad beans, peas, cowpea, lentils (soldier beans), black beans and so on. It is characterized by short growing period, small planting area, special planting area, low yield, and generally contain rich nutrients. The ancient Chinese medicine book "Huangdi Neijing" records that "five grains are for raising, five fruits are for helping, five livestock are for benefiting, and five vegetables are for filling". Some trace elements, such as iron, magnesium, zinc and selenium, are more abundant in coarse grains than in refined grains. The value of these trace elements to human health is considerable. Coarse grains are also richer in potassium, calcium, vitamin E, folic acid and bioflavonoids than refined grains. 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Whole Grains are rich in nutrients. Oats, for example, are rich in protein; Millet is rich in tryptophan and carotene. Beans are high in quality protein; Sorghum is rich in fatty acids and iron; Tubers contain carotene and vitamin C. In addition, coarse grain still has the effect of reducing weight. Such as corn also contains a lot of magnesium, magnesium can strengthen intestinal wall peristalsis, promote the excretion of body waste, is very beneficial to weight loss.