Processing Technology Of Low Methanol Jujube Wine And The Utilization Of Red Jujube Polysaccharide

Red date is rich in nutrients and functional active ingredients,especially high sugar content,easy to alcohol fermentation,is a high quality fruit wine production raw material.However,because jujube is rich in polysaccharides and the hydrolysis of jujube polysaccharide in the fermentation process,a large amount of methanol will be produced,resulting in the excessive methanol content of jujube wine,thus limiting the development of jujube wine industry.Therefore,based on the red jujube polysaccharide methoxy hydrolysis produce methanol this principle,this paper to dry red jujube as raw material,the first using water alcohol sedimentation separation of red jujube polysaccharide,inoculation yeast alcohol fermentation,obtain low methanol alcohol jujube wine at the same time and the comprehensive utilization of jujube polysaccharide research,in order to provide technical reference for the development and utilization of red jujube resources.The following conclusions are mainly obtained from the study:1.Research on the process of low-methanol date wineThis experiment was used to reduce the methanol content in jujube wine.Study the production process of low methanol date wine,First,the dried dates were soaked in 1:5 liquid ratio(g: ml)for 12 h at room temperature,Raw jujube juice is obtained after beating the pulp and filtration,When the vacuum is concentrated to 1 / 2 of the original volume,According to the ratio of concentrated jujube juice and 95%edible alcohol(1:4.5)(volume ratio),Isolation to obtain the jujube crude polysaccharide and supernatant,Then the supernatant was distilled at 35℃ to obtain jujube flavor wine and jujube juice,Jujube juice was inoculated at 0.35 g / L,Fermentation at 25℃ for 7d,To obtain the fermented date wine,The distilled liquor was obtained by distillation at 35℃.The study found that based on 1 kg of jujube,26.70 g of jujube crude polysaccharide can be obtained by this process,11.25 L of edible alcohol should be consumed,11 L of jujube wine(recovered edible alcohol)and 2 L of fermented jujube wine.The methanol content of the raw wine and distilled wine before and after polysaccharide removal were 456.67 mg/L,735.60 mg/L,110.11 mg/L and 2100.33 mg / L,respectively,which could not only solve the methanol problem of jujube wine,but also obtain jujube polysaccharides with various functional activities.On the basis of obtaining low methanol jujube wine,the flavor of jujube wine is improved by roasting.When the baking temperature is 130℃ and the baking time is 40 min,the sensory and total phenol and flavonoids content are high.Under this condition,the sensory score,flavonoids and total phenol content are also high.2.Preparation of red jujube fudgeUsing the jujube crude polysaccharide isolated in the production process of low methanol jujube wine as raw material,we used single factors(gelatin,agar,citrate acid,sucrose)and orthogonal optimization test.The optimal formulation of jujube polysaccharide software was obtained,namely,gelatin 15 g,agar 5 g,27.5 g sucrose,citrate 3 g and jujube crude polysaccharide 2 g.The jujube polysaccharide fudge prepared under this formula had high sensory score,good elasticity and masticability.