Study On The Development Of Honey Non-alcoholic Fermentation Beverage

Aroma-producing yeast were screened and identified from honey. The brewingtechnology of fermentation for non-alcoholic honey beverage, as well as itsclarification test were studied. The results were summarized as follows:(1) Four aroma-producing yeast strains were screened from logan honey, whichshowed shorter starting time of fermentation, and higher ability of producing alcoholand ester. Based on the study of acid-resistant, sugar tolerance, morphogenesis andAPI20C AUX_identification of the strains, the most suitable aroma-producing yeaststrain for fermentation was found It's Candida utilis, growing well under Brix10-30%of sugar concentration, pH3-6.(2) The study of the strain in physiological characterization showed the bestgrowing conditions were26℃, pH4.5.(3) Through single factors and orthogonal experiments, strain domesticationconditions were studied and the optimum conditions of dominant fermentation wereas follows: Lb and St culture proportion of1:1, the initial honey of50%, temperatureof42℃, inoculum of6%.(4) A regression orthogonal rotary method based on single factors tests wasdesigned to optimize the cultivation of lactic acid producing. The empiricalmathematical model about sugar concentration (X₁), amount ofinoculum (X₂),temperature (X₃), initial pH degree (X₄),overall acid (Y) was:Y=1.41127-0.02123X₁+0.02061X₂-0.04909X₁²-0.03543X₂²-0.04511X₃²-0.03203X₄²-0.01156X₁X₃+0.01080X₁X₄+0.01080X₂X₃-0.01156X₂X₄.the overall acid reached tothe highest value of14.1g/L from the initial sugar concentration of Brix12%,inoculum concentration of6%,40℃,initial pH6.5.(5) By comparing the character of organoleptic evaluation and ester value ofT1(Candida utilis),T2(Saccharomyces cerevisiae),and T3(grape wine yeast), weconcluded that T1was the best yeast for honey fermentation.(6) Through single factor and orthogonal experiments, the optimum yeast conditions of dominant fermentation were as follows: T1inoculation quantity at6%,temperature=28℃, pH4.5, lasting16h.(7) The best wavelength for clarification test was680nm, which was certified bythe successive determination of non-alcoholic honey beverage absorption at the rangeof400-780nm. Further more, the clarification effects of pectinase, diatomaceousearth, chitosan, gelatin and agar was studied. The results showed the clarity ofpectinase as0.3%, diatomaceous earth was0.1%, chitosan was0.15%, gelatin was0.2%and agar was0.05%.The clarification ability of each clarifier under best uselevel were as follow: chitosan>diatomaceous earth>agar>pectinase>gelatin. In thisexperiment, the best clarifier was chitosan,which received95.2%transmittance as itwas0.15%.