Study On The Fermentation Process With Uncooked Materials And Application Of Plum Products

China is rich in fruit which has vast territory and abundant resources, it may produce alarge amount of rotten fruit and defective fruit if the weather is adverse or meet sometransport problems when the fruit become mature. the rotten fruit always take a lot ofbacterias which is more than the good ones, and the fruit can extremely easy to rot. Becausethe research work is not in place and the applicable technology is deficient, the utilization ofdefective fruit is almost in blank. Fermentation is a good way of utilizing defective fruit, theraw materials need to be sterilized when we use conventional fermentation technology, on onehand, ti is high energy consumption, on the other hand, it is difficult to process a large numberof defective fruit in a short time. Therefore, no cooking fermentation technology was studiedsystematacially in this paper, safety and brewing advantage of no cooking fermentation wasdiscussed, to solve the problems of processing raw materials mass and rapidly, and providinga effective way of processing and utilization for defective fruit.No cooking fermentation technology was studied systematacially in this paper, and theresults were as follows:(1) With no cooking fermentation technology, microorganism growth trend did notreflect any differences in fermentation system of six different raw materials, total bacteriacount decreased gradually; yeast colonies rised rapidly and then reduced; acetic acid bacteriaand lactic acid bacteria breed fast in earlier stage, and becoming stable in final; mould,actinomyces, spores,E.coli died out quickly in earlier stage, and they were not detected in late,it did not cause any damage to fermentation system, the main in the wine was microorganismsafter fermentation, and contained less lactic acid bacteria and acetic acid bacteria which are allhealthy bacteria, it is good for the safety of fermentation products.(2)The cooking fermentation and no cooking fermentation (broken, broken and addenzyme, no processing) was used to ferment the fruit wine, and all the index in the wineshowed that the index of wine samples with cooking fermentation was better than broken andadd enzyme fermentation; and the fermentation of broken and add enzyme had an outstandingadvantage than the other two technology in wine production yield, alcohol, antioxidantactivity and so on; so the fermentation of broken and add enzyme was identified as the best fermentation technology.(3)The plum wine was fermented with the preparation of broken and add enzyme process,and alcohol, total acid, soluble solids, pH value, total polyphenol, flavonoids, scavengingcapacity change of DPPH radical and reductive ability were detected during the fermentationperiod, the results showed that acidity in fermentation system showed a rising trend, pH valuedecreased gradually; the trend of alcohol was rising slowly in first, then rapidly and laterkeeping stable, soluble solids decreased gradually and verged to stable in final; the trend oftotal polyphenol and total flavonoids showed no differences, rising first and then decreasing alittle; the trend of scavenging capacity of DPPH radical was increasing and then reducing, it isconsistant with reductive ability.(4) The plum vinegar was fermented with the preparation of broken and add enzymeprocess, and alcohol, total acid, soluble solids, pH value, total polyphenol, flavonoids,scavenging capacity change of DPPH radical and reductive ability were detected during thefermentation period, the results showed that acidity in fermentation system was increasingcontinuously; alcohol presented a downtrend; the trend of total polyphenol presented adowntrend；the total flavonoids showed no differences; scavenging capacity of DPPH radicaland reductive ability presented a downtrend.