Some preservatives in bottled fruit cider are more or less common in people’s lives, but some of the ingredients in bottled fruit cider are not safe. Here are the ingredients, methods and steps for making cider.
Cider accelerates bowel movements. If there is abnormal bowel movement, cider can produce a fire in the intestines. If the intestines are irritated by food, drink regular cider or concentrated cider and water to reduce the irritation. We can make our own cider at home, but we should drink it as soon as it is made into cider.
Fresh cider contains important vitamins A and C! You can mix fruits and vegetables (such as carrots, tomatoes, cucumbers or various melons) to make a unique fruit cider. Your new fruit wine blend will give you more nutrients from other fruits and vegetables.
Apples can provide energy because they contain sugar. Fresh apple cider tastes great and is very popular with babies and children. Therefore, cider has become the ideal drink for young people. There are two types of cider: cloudy cider and clear cider. The basic process is the same, except that cloudy cider is homogenized and clear cider is clarified and filtered. Cider accelerates bowel movements. If there is abnormal bowel movement, cider can produce fire in the intestine. If the intestine is irritated by food, drink regular cider or concentrated cider and water to reduce irritation. We can make our own cider at home, but we should drink it as soon as it is made into cider.
Through experimental research overseas, it has been found that prostate fluid contains a certain amount of antibacterial material. Further research has shown that this antibacterial material is a zinc-containing protein whose main component is zinc and whose antibacterial effect is similar to that of penicillin. Therefore, an antimicrobial component is known as the prostatic fluid antimicrobial factor. In chronic prostatitis, zinc levels are significantly lower and difficult to increase.
An overseas clinical study found that apple cider was surprisingly effective in treating zinc deficiency. This study is known as the “apple cure”. Compared to commonly used zinc-containing medications, cider is more effective than medications high in zinc and is safe, easily digested and absorbed, and easily accepted by patients. In addition, the effectiveness of the “apple therapy” is directly proportional to the strength of the cider. The stronger the cider, the better the effect. Therefore, regular consumption of apples is very beneficial to patients with chronic prostatitis.
The basic ingredient in most ciders is concentrated pulp. The use of pulp concentrate saves on transportation costs because water is available everywhere and can be used to dilute it into cider. The process is roughly as follows: First, the ripe apples are cut into small pieces and then further processed into apple puree. Fermentation enzymes are then added to dissolve the cell walls of the pulp cells into liquor, thus increasing the processing efficiency of the raw material. Then different types of filtering equipment are used. After several stages, one can separate out the coarse pulp residue, the fine jam and then the wine. Finally, both clear and viscous liquids are sent to the evaporator to concentrate the pulp. As the aromatic components evaporate with the water, they must be collected separately and re-extracted.
The unflavored pulp concentrate has become the raw material for the “cider” we drink. Every company can make a “brand name” cider by adding new flavors and diluting them with water. However, the fruit wine processed in this process is still clear and does not have any “natural pulp turbidity”. This is solved by adding a special turbidity substance to the wine, which has the added advantage of not forming the much-vaunted bottom sediment.
So how does it get there? For example, one grinds the filtered pulp filtrate and homogenizes it through a technical process so that it becomes a turbidity that can be suspended in the fruit wine. This not only saves the cleaning of the waste generated during the treatment process, but also satisfies the wishes of the customer. Because they are smaller and lighter than true pulp turbidity, they can stay suspended in the liquid for longer periods of time with little to no sediment forming at the bottom of the bottle. If this doesn’t quite work, do you need to add a lot of standardization?
