Study On Fermentation Process Of Seabuckthorn And Jujube Compound Beverage And Fermentation Technology Of Seabuckthorn Ice Wine

Both sea buckthorn and jujube are adapted to grow in arid and semi-arid areas,while the production and living conditions in arid and semi-arid areas in China are poor.Most of these areas are underdeveloped,and there are more poor residents.Therefore,to encourage farmers in arid and semi-arid areas to participate in the production of seabuckthorn and jujube and join the relevant industrial chain can increase the income of such residents.Xinjiang is a suitable production area for jujube and seabuckthorn,but the development of deep processing industry of seabuckthorn and jujube is lagging behind,which is not conducive to farmers to improve their income.Therefore,the development of seabuckthorn and jujube compound beverage research can promote the development of deep processing industry of seabuckthorn and jujube,which is of great significance.Xinjiang jujube and seabuckthorn have their own unique taste and flavor.Seabuckthorn and jujube are nutritious fruits.Seabuckthorn itself is also an excellent medicinal plant.Therefore,the Seabuckthorn and jujube compound beverage,which integrates nutrition,taste and function,has great market potential.(1)In this experiment,the sensory score analysis of single factor test was used to explore the optimal compounding ratio,fermentation temperature and initial sugar content of sea-buckthorn and jujube compound drinks.The final composite ratio of sea-buckthorn and jujube compound drinks was 9:1(V/V)The sea-buckthorn jujube compound drink produced in the initial sugar content of 14oBx,containing0.03%yeast addition amount,and a fermentation temperature of 20℃ was excellent in taste,and had a pure luster and scent overflowing.Deaf,the highest sensory score reached 92 points.(2)Taking seabuckthorn juice as raw material,the effects of ratio of material to liquid,temperature,initial sugar content and yeast addition on the fermentation of seabuckthorn ice wine were considered by single factor test and response surface analysis,and the ice wine was clarified.The results showed that the optimum conditions for the fermentation of ice wine were as follows:the ratio of material to liquid was 2:1,the temperature was 24℃,the initial sugar content was 27~oBx,and the yeast addition was 0.03%.Under this process condition,the fermented ice wine had an alcohol content of 12.5%.Vol,sensory score is 96points.The effect of clarifying agent on the stability of seabuckthorn ice wine was analyzed.The results showed that the optimum conditions for the addition of clarifying agent at 25℃ were:1%gelatin addition and 2%chitosan addition.The clarity and stability of seabuckthorn ice wine at this time the best.