| Traditional Chinese Jujube Brandy is brewed with Jujube, according to the traditionalsolid-state fermentation process by alcoholic fermentation and distillation to obtain.Theproduction of jujube brandy has a history of thousands of years,according to the traditionalsolid-state fermentation process to produce,the methanol content is6.1~7.3g/L in jujubebrandy. Much higher than GB2757-2012"distilled spirits and liqueur" set forth in themethanol content2.00g/L (in100%Alcohol) of the standard. In order to reduce themethanol content in jujube brandy. In this study, candied processing byproducts-the pitwith with partial jujube meat as the main raw material jujube. With crushed corn stalks asaccessories, using solid state fermentation method brewed jujube brandy. Study the effectsof heat treatment of raw materials on methanol and higher alcohols content, the impact ofheat treatment of raw materials and pectinase treatment on the pectin content in jujube.Aims to explore the formation mechanism of methanol and higher alcohol formation law injujube. Provide a theoretical basis for the industrial production of jujube brandy. The mainresults are as follows:1. Establish a method for the simultaneous determination of methanol, ethanol andhigher alcohol content in jujube brandy.The content of methanol,ethanol and higher alcohols were measured in wine samplesby this detection method.This test adopts GC-FID (60mTG-WAXMS polar capillarycolumn) method for separation and determination of sample components,in a certaintime,this method can be determined the methanol,ethanol and higher alcohol content inwine samples by direct injection.The standard curve of methanol, ethanol, n-propanol,isobutanol and isoamyl alcohol content are y=390.6x-12.006(r2=0.999); y=231.21x+968.03(r2=0.9962);y=714.94x-2.4264(r2=0.999);y=839.78x-2.9278(r2=0.999);y=845.1x-1.7075(r2=0.999),linear relationship is good.Standard addition of methanol, ethanol,n-propanol, isobutanol and isoamyl alcohol led to excellent recoveries of101.8%,101.1%,101.4%,102.5%and101.8%respectively.With this method,wine samples can becompleted determinated without any pre-treatment and the injection analysis time for asingle sample was27minutes.2. Completed brandy jujube methanol and higher alcohol content material impact pilotstudy heat treatment significantly reduced the jujube brandy methanol content. In order to study the effects of heat treatment on the methanol,ethanol and higheralcohols content in jujube brandy, In this experiment, the production of candied pit as rawmaterials in the small workshop winery, the3600Kg pit were divided into two equalparts,one heated pit30min,the other non-heated,two mixing equal amounts of cornstalks,into a volume of6m3fermentation tank fermentation,and after the fermentationsampled and analysed the wine samples by GC-FID.The results showed that:Comparedwith the conditions control group,The heating treatment can significantly reduce theisobutanol and methanol content,while the heating treatment significantly increased theisoamyl alcohol content in jujube brandy, however,the heating treatment has notsignificantly impact on the ethanol and n-propanol content in the jujube brandy;Themethanol content in the jujube brandy samples obtained through heating treatment is2.2g/L(100%, v/v),Close to the methanol content as defined in the2.00g/L(100%, v/v)inthe liqueur and distilled spirits of GB2757-2012food safety standards.Heating treatmentand different sampling times both have a significant effect on the methanol,isobutanol andisoamyl alcohol content in the jujube brandy,but have no significant effect on n-propanolcontent in the jujube brandy. Heating treatment with different layers has no significantlyeffect on the methanol,n-propanol,isobutanol and isoamyl alcohol content in the jujubebrandy.Therefore,heating treatment and sampling processing time can effectively controlthe content of methanol in jujube brandy.3.Preliminary study the effects of pectinase treatment and heating treatment on thepectin content variation in jujube, providing a theoretical basis for further study ofmethanol formation mechanism.In order to study the effects of pectinase treatment and heating treatment on the pectincontent in jujube, the tests in the lab with Cangzhou Jinsixiaozao as raw material, dividedinto two equal parts, one immersing, the other non-immersion, each divided into fourtreatments, namely, blank treatment, heating treatment, pectinase treatment, pectinase andheating together,determination the changes of pectin content in jujube.Furthermore,6KgJinsixiaozao crushed,added6Kg water,mixed with rice husk1Kg,were divided into fourtreatment, yeast fermentation,sampling,determination the changes of methanol in jujubebrandy.The results were as follows: heating treatment can significantly reduce themethanol content, but pectinase treatment can significantly improve the content ofmethanol.Secondly, Optimum conditions obtained by optimizing the determination of thepectin of jujube, further studies of the effects of heat treatment and pectinase treatment onpectin content in jujube, draw different treatment trends of pectin content in jujube areconsistent,followed by heating treatment> Blank Processing> pectinase treatment>pectinase and heating treatment;compared with non-immersion,the pectin content reducedin four treatments after immersion.Accordingly, heating reduces the activity ofpectinase,inhibits the decomposition of pectin,causing the methanol content decreased. |
PDF Full Text Request