| The fruit of sweet and sour contains a lot of active nutrients.roxburgh rose industry is one of the twelve characteristic and advantageous industries in Guizhou Province,and also an important part of the big health industry.The use of roxburgh rose sparkling wine can not only enrich the taste,but also improve the edible and medicinal value of sparkling wine.At the present stage,the soaking wine of prickly pear is mainly soaked by fresh prickly pear,while the storage time of fresh prickly pear is short,and the nutrients are easy to be damaged and lost in the storage process.The sparkling wine will not only aggravate the acidity of the wine,but also cause the alcohol content to decrease in the soaking process due to the high water content of fresh prickly pear.Dry the roxburgh pear for storage,not only can In order to prolong the storage time of roxburgh rose,and the use of dried roxburgh rose for wine can significantly reduce the acidity of wine,but there is a lack of wine process research and the quality change and analysis of the main active ingredients.This study in Guizhou fresh thorn pear and local brewing corn wine as raw material,first after different drying way to choose the best drying process,and then the thorn pear for soaking process research,and the wine in the storage quality and the main active ingredient changes,developed a thorn pear flavor outstanding,soft taste,sour and sweet taste,high active nutritional value of thorn pear wine.The main study results are presented as follows:(1)With fresh prickly pear as raw material,using natural drying,natural drying,hot air drying,explore the active ingredients and sensory quality of the change,the Vc content of91.56 mg/g,flavonoids of 8.68 mg/g,SOD content of 8564.67 U/g,sensory score of 81.2points,the thorn rose dried active ingredients and sensory score is higher,so choose natural drying after steaming is better.(2)After steaming natural dried thorn pear and corn wine as raw material,through single factors,orthogonal test and validation test to study the active nutrients and sensory quality changes,the best soaking process is: thorn pear wine 2%,corn wine alcohol 44% vol,soaking time 50 d,soaked out of the thorn pear wine active ingredient Vc content of 1055.28μg/mL,flavonoids content of 148.02 μg/mL,SOD content of 12.86 U/mL,sensory score of89.5points.The soaked and filtered roxburgh rose was centrifuged for 20 min at centrifugation at 4000 r/min.The absorbance of wine before and after centrifugation was determined by a UV spectrophotometer at a wavelength of 262 nm,and no significant change in absorbance before and after centrifugation was found.The thorn pear bubble wine is prepared,and the sensory score is taken as the judgment standard to determine that the optimal addition amount of rock sugar is 3%,and the sensory score is 91.3 points.(3)The flavoured roxburgh rose bubble wine was stored at 25℃ for 0,30,60 and 90 d for volatile flavor substances,active nutrients,antioxidant power and sensory determination.In terms of volatile ingredients,thorn pear bubble wine with the extension of storage time,the variety of volatile ingredients and quantity difference is not big,between 40-44 kinds,liquor esters and phenol is larger,esters,alcohol and phenol is larger,thorn bubble wine in the process of storage esters,aldehyde class with the increase of storage time and decreased,wine fragrance and spicy taste gradually decline,and alcohol and phenols proportion gradually increased,wine becomes more mellow and full.In terms of active nutrients,the content of Vc,flavonoids and SOD gradually decreased with the increase of storage time,but the decreasing trend was not obvious;the clearance rate of DPPH gradually decreased with the increase of storage time;OH-clearance gradually decreased slowly with the increase of storage time,but decreased significantly after 60 d.In terms of sensory score,the sensory score gradually increased with the storage time of the wine,but the increasing trend was not significant. |
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