ZizipHus Jujuba Fruit Wine Fermentation Process Optimization Research

Jujube is the mature fruit of plants of the genus ZizipHus jujuba,seabuckthorn elaeagnus section of the genus hippopHae,two fruit variety is widely distributed and has a high nutritional value.In the current context of natural food good,this study attempts to devise a way to both compound fermentation of compound fruit wines,unique taste and high nutritional value.Can be alleviated to a certain extent in recent years not only dates and Sea-buckthorn fruit in a dilemma of growing saturated,can also be reduced to a certain extent due to the high acidity of the Sea buckthorn juice during the process of fermentation Sea-buckthorn wine alone,need to join a large number of sugar as well as assurance of seabuckthorn fruit wine taste bitter added to the fermenting mash-but a lot of reducing acid reagent,reducing production costs.This study of seabuckthorn jujube juice by enzymatic hydrolysis test of seabuckthorn compound jujube wine alcohol fermentation,clarification of seabuckthorn compound jujube fruit wine test made from seabuckthorn compound jujube wine the best processes and process parameters,and seabuckthorn compound fermented red jujube fruit seabuckthorn compound and preparation of Red jujube fruit wine of differences in aroma.By testing the conclusion:(1)Single-factor test to determine the amount of the enzyme,enzymes,enzymatic hydrolysis temperature for jujube mixed juice enzymolysis effects of seabuckthorn,determine the amount of the enzyme 0.2%,enzyme 3h,optimum processing temperature is 45 degrees centigrade.Selecting effective on date Sea-buckthorn juice enzymolysis effects;three factors determine the level of response surface:enzyme concentration 0.1%-0.5%enzyme solution:1h-5h;temperature:30-50 c.Box-Behnken by central composite design and response surface analysis,using statistical software Design expert,to optimize the date parameter of enzymatic hydrolysis of Sea buckthorn juice.This experiment concluded that the best enzymatic hydrolysis conditions for enzymatic hydrolysis temperature 30 ℃,enzymolysis time is 1h,the enzyme concentration is 0.3%.Optimal extraction process of soluble solid content is:13.7%.(2)Were determined by single-factor initial soluble solids,initial PH value,temperature and Sea buckthorn juice and jujube pulp volume ratio influencing on the dates and Sea-buckthorn compound fermentation,soluble solids were determined for the 20%,initial PH values of 4,fermentation temperature at 25 ℃,and jujube fruit pulp of seabuckthorn juice volume ratio of 1:3.Selecting effective on date Sea-buckthorn juice enzymolysis effects of these four factors,determine the level of response surface:soluble solids as 10～30%,initial PH value for 1～8,fermentation temperature was 10～35 ℃,and jujube fruit pulp of seabuckthorn juice volume ratio is 1:1～1:6.Box-Behnken by central composite design and response surface analysis,using statistical software Design expert,jujube and Sea-buckthorn compound optimization of cider fermentation parameters.This experiment concluded that the best enzymatic hydrolysis conditions for:soluble solids of 22.43%,initial PH value of 3.81,fermentation temperature was 24.77,and jujube fruit pulp of seabuckthorn juice volume ratio of 1:3.Optimal conditions for alcohol extraction process:15.8239%.(3)In order to reduce the red dates and Sea-buckthorn compound fermentation occur during the storage process at the end of the non-biological turbidity and precipitation,avoiding its oxidation reaction occurs,with pHysical and chemical indicators for:alcohol,15%,residual sugar 8.9g/L,total acidity 7.8g/L of seabuckthorn compound jujube wine as raw material,natural clarification and centrifugal clarification clarification clarify the clarification effects of three clarification.Which,natural clarified by with of time more long and clarified effect poor,clarified Hou of light rate only for 60.91%,than initial of light rate rose has just 1.6%;centrifugal clarified although clarified time short,but clarified effect also poor,clarified Hou of light rate for 63.58%,than initial of light rate rose has 4.27%,although effect is better than natural clarified but still not ideal;clarified agent clarified not only clarified time more short and clarified effect obviously is better than natural clarified and centrifugal clarified,Gelatin clarification clarify jujube transmittance of seabuckthorn compound after the wine is 91.52%,transmitted light up 21.83%than the original,with Chitosan as clarificant clarify jujube transmittance of hybrid fruit wine is 93.09%,transmitted light up 23.4%than the original.Considering the cost of production,with gelatin or Chitosan as clarificant clarifying effect and not only save production cost has some economic significance.(4)By solid pHase micro-extraction method using GC-MS instrument,the preparation of seabuckthorn compound fermented red jujube fruit extract and analysis of aroma components in them,that aroma of fermented fruit wine type and content of a preparation of a type of higher.