| Kiwi is a kind of fruit, which riches in nutrition and is called of “the king offruit”.It contains more than ten kinds of amino acid such as leucine, phenylalanine, aswell as abundant of other nutrition such as protein, sugar, fatty, acid, calcium, phosphor-us, iron, etc; Besides, it also contains ample vitamin C. Fresh Kiwi and its products canclear the heat of body, inhibit the growth of cancer cells, enhance the immunity of thehuman body and decrease the occurance rates of coronary heart disease, hypertension,cardiovascular disease and so on. In this paper, the study on the processing technologyof kiwi fruit brandy was done. First, the brewing process conditions of kiwi brandywere optimized and the optimal brewing process conditions were obtained. On this basis,the special flavor compounds in kiwi brandy were investigated and the productionindexes of kiwi brandy were estabished, which could provide the basis for the industrialproduction and the development of new products. By discussing and researching, theconclusions obtained in this thesis are listed as follows.(1) According to the results of single factor tests, the optimal brewing processconditions were obtained by using the methord of Box-Behnken response surfaceanalysis, which includs initial pH3.58, initial sugar concentration27.73%andinoculation0.53%. On this basis,3sets of parallel experiments were conducted. Theresults shows that the average alcohol strength and the total flavor substances are13.67°and1.572g/L, which were similar to the predicted values13.84°and1.696g/L. Thisindicated that the the model could predict the experimental results. Effects of pH, sugarconcentration, acid concentration, alcoholic strength, Vc contration during the processesof kiwi fermentation for brandy production were investigated and it was founded thatthe alcoholic strength gradually increased and concentrations of sugar and Vc decreasedduring fermentation, meanwhile, the pH value of the fermentation medium firstdecreased, then went up.(2)5different kinds of kiwi brandy were produced by different fermentionalconditions and many flavor substances such as alcohols, ketones, esters, acids andaldehydes in kiwi brandy were respectively detected by the methord of GC-MS. Themain flavor components including utyl alcohol，propionic acid,acetic acid,3-methyl-1-propanol,1-pentanol,Butyl alcohol,2-amyl alcohol, ethyl-2-furoate,ethyl Oleate,ethylacetate,monoethyl succinate,thyl heptanoate,ethyl caprate,valeric acid, etc were respectively confirmed in kiwi brandy by using principal component analysis. Theseresults could provide a theoretical guidance for sensation evaluation.(3) Compared with the aroma components from six kinds of grape brandy, there aremany kinds of aroma components in kiwi brandy including: esters unique such as2-Butyl Propionate, Propionate, Ethyl isobutyrate, Propyl acetate, Ethyl succinate, Furoate,Ethyl lactate, Ethyl nutmeg, Ethyl palmitate;alcohols unique such as3-methyl-1-butanol,Propanol,2-pentanol; acids unique such as Propionate, Decanoate.etc; Aldehydes andketones unique such as Acetal,2-methyl butanal,3-methyl-butyraldehyde,2,3-butanedione,2-pentanone, Hexanal,3-hydroxy-2-butanone. These can be seemed asthe unique aroma components of kiwi brandy.(4) The product standards of kiwi brandy are: have a clear and transparentappearance, no suspension and precipitation; have a color of golden yellow; densefragrance of alcohol and with pure taste; Besides, the alcohol content remained at about36%(20℃,V:V), the total sugar concentration(g/L，glucose)2.0～4.0, pH value3.0～4.0, the total ester（mg/L)≥7.8, total alcohol（mg/L)≥9.0, total acid（mg/L)≥6.6, totalaroma components（mg/L)≥23.5, Cyanide（mg/L）≤3, Methanol（g/L)≤0.72Copper（mg/L)≤2.0, Lead（mg/L）≤0.6, Manganese（mg/L）≤1.2. |
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