The Breeding Of Low Fruit And Vegetable Drinks Special Yeast And Fermentation Technology Research

Low fruit and vegetable drinks is the scent of fruits and vegetables original feeling,and gives the alcohol drinks with unique flavor, fermentation had a good flavor andtaste. At the same time, low fruit and vegetable drinks are rich in a variety of vitaminsand amino acids, and have more superior health care function, cardiovascular andcerebrovascular diseases, aging brain function degradation caused by such aremarkable role in prevent and improve. In this paper, the main research contents andconclusions are as follows:(1) The breeding of low fruit and vegetable drinks special yeast fermentation andidentification. From natural fermentation to produce the purpose of berry aromas,pointed out suitable for low fruit and vegetable drinks fermentation of yeast strains,screening to yeast on morphology, research performance and fermented flavor fromthe product gas, and screened strains fermentation speed and good yeast flavor C7,and carries on the physiological and biochemical identification and molecularidentification, appraisal result for C7saccharomyces cerevisiae.(2) Low fermentation pumpkin beverage alcohol technology research. Mainlyincludes through single factor experiments and orthogonal design experiment,fermented beverage ingredients, processing conditions and fermentation conditions ofresearch, and the acidity, pH, soluble solids, sensory score four index as evaluationstandard, which determine the fermentation pumpkin low alcohol drink, the bestfermentation technology for: pumpkin concentration30%,30℃fermentationtemperature, fermentation time,48h, cane sugar12%, quantity of10%, thesterilization conditions of108℃for20min.（3）Low fermentation pumpkin beverage alcohol flavor material research. Yeastfermentation were analyzed by using HPLC to pumpkin low alcohol drinks during theprocess of fermentation, acetic acid, citric acid, pyruvic acid, glucose, sucrose,fructose and the change of alcohol. In the process of fermentation, cane sugar,glucose content showed a trend of decline, but the content of fructose is showing arising trend; Citric acid and pyruvic acid content in the12h after fermentation shows obvious rising trend, acetic acid content in fermentation is on the rise, between0h to16h after maintain almost no change in the scope of a smooth. Alcohol contentpresent a tendency of increasing along with the fermentation time. By SPME-GC-MS method for determining pumpkins can be volatile flavor substances, of lowalcohol drink in this experiment C7pumpkin yeast fermentation under the conditionof low alcohol drink, has identified26kinds of flavor components, including10kindsof ester compounds and acid compounds9kinds,1kind of alcohol,1kind ofhydrocarbon compounds. Including content of aroma components in the top ten are:benzoic acid, myristic acid ethyl ester, decanoic acid, hexadecanoic acid,2-isopropyl-2-phenyl acetic acid, lauric acid, octylic acid-2-ethyl benzene, eight four methylsiloxane,9-16carbon olefine acid ethyl ester and15acid.