Research On The Brewing Technology And Antioxidant Characteristics Of Lycium Ruthenicum Mulberry Complex Wine

Lycium ruthenicum is a unique solanaceous plant in China,which is rich in anthocyanins,polysaccharides and flavonoids,with hypoglycemic,hypolipidemic and antioxidant effects.Lycium ruthenicum is mostly used for fresh food or simple processing.Its single processing technology makes it difficult for it to play a full and effective role.The fruit wine made from the combination of black wolfberry and mulberry can effectively use the various functional components in lycium ruthenicum and mulberry,making the brewing lycium ruthenicum and mulberry wine integrate nutrition,efficacy and taste.In this study,natural air dried lycium ruthenicum and fresh mulberry were used as ingredients to determination of active components in lycium ruthenicum and mulberry juice,to study enzymatic hydrolysis process and fermentation technology of lycium ruthenicum mulberry wine,and to determination changes of active constituent and antioxidative ability during fermentation and aging.The main research contents and results are as follows:1.Dried lycium ruthenicum are rehydrated,then mixed with mulberry.The effects of pectinase dosage,hydrolysis time and temperature on the lycium ruthenicum and mulberry juice yield were investigated by single factor experiment,and then combined with orthogonal experiment to optimize the enzymatic hydrolysis conditions.The optimum conditions of enzymatic hydrolysis were determined as follows:pectinase adding amount was 0.06%,enzymolysis temperature 45℃,enzymolysis time of 1.5 h.Under the enzymatic hydrolysis conditions,the lycium ruthenicum and mulberry juice yield was 71.3%,and the total phenol content was 3629.18 mg/L.2.Using sensory evaluation as the response value,single factor experiment combined with response surface methodology was used to optimize the technology of lycium ruthenicum and mulberry compound wine.According to the specific operation,the optimal fermentation process was optimized to obtain the following conditions:Y=85.40+1.25 A+1.33 B-0.67 C+1.42 D+4.00 AB+0.25 AC-0.50 AD+0.95 BC+0.00 BD+0.25 CD-3.49 A~2-4.87 B~2-6.62 C~2-4.49 D~2-1.45 C~2.After adjusting the optimized process according to the actual situation,the optimal fermentation conditions were determined as follows:the addition of yeast was 0.09%,the initial sugar concentration was 205 g/L,the fermentation temperature was 24℃,the mass ratio of lycium ruthenicum juice to mulberry was 1:2,under this process condition,the sensory score was 84.5.3.The dynamic changes of the active ingredients and antioxidant capacity of the lycium ruthenicum and mulberry compound wine within 90 days of fermentation and aging were explored.During this period,the content of total phenols,flavonoids,polysaccharides and antioxidant capacity increased,and the content of anthocyanins decreased relatively.Among them,the total phenol content is 2420.23 mg/L,the flavonoid content is 129.76mg/L,the anthocyanin content is 76.44 mg/L,and the polysaccharide content is 67.91 mg/L.At the same time,the DPPH scavenging rate of the wine reached 59.61%,and the hydroxyl radical scavenging rate reached 58.70%.It can be seen that the fermentation process can retain the active substances of the black wolfberry mulberry and has a certain antioxidant capacity.