Study On The Technology Of Cyanide,Methanol And HACCP In Compound Fruit Wine Brewing

Libo County,located in Qiannan prefecture of Guizhou Province,is a good place to visit and is known as the emerald on the belt of the Earth.Libo is rich in green plums,honey pomelos and raisins.Local wine companies make use of them to make a compound wine with full body,attractive color,soft and refreshing taste,rich fruit aroma and pleasant wine aroma,which is popular with tourists(Luo Guanglin,2018).With the improvement of people's life quality,the awareness of product quality and safety is increasing day by day.In order to provide consumers with food with low safety risk and high product quality,it is of more practical significance to adopt a corresponding safety control system for compound wine industry in Guizhou.In this paper,the food safety indexes of Libo characteristic compound wine in the process of raw material planting environment,brewing and packaging were studied.Through the analysis of the research results,the evaluation system of quality safety risk prevention and control measures in the production process of Libo characteristic compound wine was established,sweet pomelos and deep insight into raisins growing environment and conditions in the process of production and processing,to explore the key factors affect Libo characteristic compound fruit wine quality and safety,for such complex fruit wine raw materials plant,production processing and safety control provides scientific basis and technical support,so as to improve the economic benefits of agricultural products,the crucial contribution strength for Libo technology strength help farmers out of poverty.Its main conclusions are as follows:(1)By Libo characteristic compound fruit wine brewing quality security risks in the process of hazard analysis,determined the raw material acceptance,toxic and harmful substances in the process of production and the complex fruit wine microbiological hazards risk three critical control points,and set up HACCP plan table,to evaluate the risk control point in time,deviation,reduces the risk of food quality andsafety,ensures the qualified rate of products,and reduces the economic investment in quality management.(2)Heavy metals(lead,cadmium,mercury,arsenic)and pesticide residues(66)were detected in the environment and raw materials of the fermentation of compound fruit wine.But in order to avoid in the process of planting fruit of illegal use of fertilizers,herbicides,and pesticides such as growth hormone,to strengthen the training of growers and requirements,ensure the fermentation raw material conform to the requirements of the green food to grow,do not use chemical fertilizer,to ban the use of herbicides,including organochlorine,organophosphorus pesticides,to prevent pollution in the process of planting fermentation raw material.(3)Plum wine and sweet pomelos wine in the brewing process of cyanide and high methanol content would happen,this study selected powder activated carbon and natural zeolite and other two kinds of adsorbent of cyanide and methanol in fruit wine processing depth research,investigation adsorbent acting time and usage,the effect of temperature on the cyanide and methanol content,and the effects on wine sensory score.On the basis of single-factor test,Box-Behnken response surface test was adopted to determine the optimal process with the amount of adsorbent,action time and action temperature as response factors and the sensory score of fruit wine as response value.The results showed that 6.5g powder activated carbon was used for every 100 mL of the original solution of green plum wine,the action time was 1.8h,the action temperature was 35?,the cyanide content in the fruit wine was 6.6mg/L,and the sensory score was 90.8 points.When 12 g of natural zeolite was used for every100 mL of pomelo liquor stock solution,the action time was 3h and the action temperature was 35 ?,the content of methanol in fruit wine was 0.9g/L and the sensory score was 92.5 points.Under this condition,the content of cyanide and methanol in green plum wine and pomelo wine after treatment conforms to the requirements of GB2757 distilled Wine and Prepared Wine and Q/LBCH Green Plum Wine,and the sensory evaluation is good,which are the key parameters of the best control process.(4)Through the experimental research on the tunnel sterilization process conditions of 12% voL fruit wine,the results show that the sensory score of fruit wine is 92.4 when the sterilization temperature is 85? and the sterilization time is 15 min.The indicators meet the national standards,which not only meet the sterilization requirements of the national standards,but also preserve the taste and quality of fruit wine.