Production Technology Optimization,Antioxidant Activity Research And Quality Analysis Of Mulberry Honey Wine

Mulberry is a mature flower and fruit of the same medicine and food.This article takes the mulberry provided by Jiangsu Academy of Agricultural Sciences as the material.The optimal enzymatic hydrolysis process of mulberry was determined by response surface methodology.On the basis of this,the fermentation conditions of honey-mulberry compound wine were optimized,the Biologically active ingredient in the fermentation process were studied.The artificial aging technology and clarification stabilization technology of mulberry honey wine were studied.Study on nutrient composition,active ingredient analysis and antioxidant activity of mulberry honey wine.Compare the aroma components and flavor substances of mulberry juice,honey mulberry juice,mulberry wine and honey mulberry wine.The main research contents and results are as follows:(1)Taking the mulberry juice rate as the response value,the response surface method was used to optimize the enzymatic hydrolysis process of mulberry honey wine.The optimal conditions for enzymatic hydrolysis of mulberry juice were 0.4% pectinase,1.0% cellulase,the enzymatic hydrolysis time was 120? and the temperature was 55 min.(2)The fermentation process of mulberry honey wine was optimized with the alcohol content as the response value.The results showed that the optimum fermentation conditions were 0.5% inoculation,12 days fermentation time and the fermentation temperature was 28?.From this,the alcohol content of the mulberry honey wine was 12.8%.The wine is clear and transparent,with a purple-red color.It has a unique aroma of mulberry and honey.It has a mellow taste and a sensory score.The physicochemical indexes of mulberry honey wine were detected,and the changes of biological active components during fermentation were investigated.The results showed that the content of total phenol,anthocyanin,flavonoids and vitamin C in the raw juice of the mulberry honey wine were 1530.19 mg/L,77.15 mg/L,72.56 mg/L and 191.33 mg/L,respectively.The content of anthocyanins,flavonoids and vitamin C decreased after 6 days offermentation,and the total phenolic content increased.After 14 days of fermentation,the total phenolic content,anthocyanin,flavonoids and vitamin C content decreased.(3)Artificial aging of mulberry honey wine was carried out by three physical methods:hot and cold,microwave and ultrasonic treatment.The optimal conditions of the three kinds of aging methods were compared with the original wines.The results showed that the sensory scores of ultrasonic aged mulberry wine were higher.With the protein content(Y1)and Light transmittance(Y2)as the response value,the clarification process parameters of the mulberry honey wine were optimized.The results showed that the optimum clarification conditions were: gelatin addition 1.2%,tannin addition 0.3%,clarification time 6d,clarification temperature 20°C,The protein content of the mulberry honey wine is 98.372 mg/L,and the light transmittance is 81.3%.Stabilization treatment and stability test of the optimized mulberry wine clarification process,the results showed that the clarified mulberry honey wine can reduce protein breakage and pigmentation.The electronic nose technique was used to analyze the flavor characteristics of mulberry wine in different periods.The results showed that the mulberry wine in different periods was salty and fresh,and the richness was full.(4)The changes of amino acids,organic acids and aroma components of mulberry honey wine before and after fermentation were analyzed by HPLC and GC-MS.The bioactive components and antioxidant activity of mulberry honey wine before and after fermentation were also investigated.(5)The results showed that honey mulberry juice,mulberry wine,honey mulberry wine and mulberry juice all contain 17 kinds of amino acids.The total amino acid content(TAA)of honey mulberry wine is the highest,and the total amino acid content(TAA)of mulberry juice is the lowest.The organic acid content of mulberry honey wine is higher than that before fermentation,and the addition of honey contributes to the formation of flavor substances.After fermentation,the anthocyanins,flavonoids,total phenols and vitamin C content of mulberry honey wine decreased,the anthocyanin content decreased by 40.8 mg/m Lbefore fermentation;the flavonoid content before fermentation was 72.56 mg/m L,and the content after fermentation was 32.6 mg/m L;total phenolic content decreased by 59.9 mg/m L before fermentation.The total antioxidant capacity,anti-superoxide anion ability and hydroxyl radical inhibiting ability of mulberry honey wine were 42.9%,38.7% and 19.5% higher than those before fermentation,respectively.DPPH free radical scavenging effect is not obvious.The use of supplemental honey helps to improve the esters in the mulberry wine.The mulberry honey has a richer aroma and better sensory quality.