Study And Optimization On Fermentation Technology Of Hawthorn Leaf Wine

Hawthorn leaves contain a variety of amino acids, vitamins, organic acids andtrace elements, etc.The main functional component is flavonoids, its content is20~120times of hawthorn.In recent years, with the improvement of the extractiontechnology and test methods,the study of hawthorn leaf has made greatprogress,especially its effective treatment care role in cardiovascular system andanti-aging effect,make it to get the favour of people.Since the early1980s,It has all kinds of drugs containing hawthorn leaf extractwas developed successfully,and was widely used in clinical cardiovascular andcerebrovascular diseases.The same time as further research on hawthorn leaves,moreand more hawthorn leaf health products on the market gradually emerge,but not seenany listed hawthorn leaves fermented wine and their related reports.In this paper, through a series of single factor experiment, the response surfaceoptimization test and verification test,determine the key in the process of thehawthorn leaf wine production process and the best process parameters,and toproduce the wine that slightly acidic cleaner, full-bodied and natural, taste sweetly,alcohol stimulation slightly, with little extraction of hawthorn fruit.get the mainconclusions are as follows:Based on the determination of hawthorn leaves flavonoids content in leachingsolution,the best technology of microwave-assisted extraction conditions weredetermined as follows: microwave power400W, microwave time120S, solid-liquidratio of33:1(ml/g),75℃reflux extraction2times.Extraction of total flavonoidscontent of the degree of influence from strong to weak order of A> C> B,thatmicrowave power> liquid to solid ratio> microwave time.Through the determination of alcohol content in the process offermentation,determine the optimum conditions for the main fermentation:pH5.5,fermentation temperature21℃, active dry yeast inoculum1.0g/L, initial sugarcontent of22%.The impact of alcohol from strong to weak A> C> B,that fermentationtemperature>pH> active dry yeast inoculum.Based on the sensory identification score of hawthorn leaves fermentedwine,determine the best recipe for fermented hawthorn leaves: total sugar content of 95g/L, total acid content4.0g/L,8%alcohol.Sensory evaluation rated the degree ofimpact on the hawthorn leaves fermented from strong to weak A> C> B,that totalsugar content> Alcohol> total acid content.