Technical Study On The Preparation Process Of Pumpkin Healthy Wine With Immobilized Yeast

Pumpkin, calabash section (Cucurbitaceae) of Cucurbita (Cucurbita), is a kind ofcommon and ancient vegetable, it can be taken as both food and medicine. It is easy to begrown, has high yield, has a lot of nutrition components and has many functions such asreducing blood sugar, helping digestion, anti-inflammatory, enhancing immunity andhealth. With the deep understanding of pumpkin, more and more people made research onexploitation and utilization of pumpkin at home and abroad, and produced a lot kind offood such as pumpkin powder, pumpkin pie. Although our country has a lot of pumpkin,the processing technique of pumpkin backward, the product form of pumpkin is simple,the added value is low. So scientists and consumers concern on improve the processingtechnology of pumpkin, enrich the range of products, and expand its use.Through a series of single factor and orthogonal experiment, the paper studytechnology on the preparation process of pumpkin health wine with immobilized yeast.First, use the juice yield, the content of reducing sugar and soluble solids as assessmentindex, and optimized pumpkin juice enzymolysis mixed enzyme formula andtechnological condition of enzymolysis. Second, use calcium alginate as immobilizedcarrier, and make analysis on activity influence of immobilized yeast by a series of factor,and determine the optimum immobilization conditions. Finally, use immobilized yeast onpumpkin juice under different conditions of fermentation, use the wine color, taste andaroma as the main index to determine the optimum technological conditions withimmobilized yeast fermentation.The pumpkin healthy wine uses Chinaese pumpkin as raw material in this study. Itretained the nutritional content of the pumpkin, increased the sweetness of pumpkin, andlow alcohol, good taste, and play an important role in promote human health and improvethe quality of people’s lives.In this study, the main research results were as follows:(1) The best ratio of the mixture of enzymes in pumpkin pulp enzymatic was pectinase0.08%, cellulase1.00%and glucoamylase0.25%;(2) Pumpkin pulp optimal conditions of enzymatic hydrolysis was: pH of mixedenzyme solution4.5, enzyme treatment temperature60°C, enzymed treatment time3hours;(3) The optimum immobilization conditions were: CaCl2concentration2.0mol/L,concentration of sodium alginate3%, fixed temperature20°C, concentration of yeast cells 108cfu/mL;(4) The fermentation conditions of immobilized yeast fermented pumpkin wine were:the filling amount of the immobilized yeast4%, Brix of pumpkin juice20%, pH4.5,fermentation temperature25°C, fermentation time5days.The work above laid the foundation for the industrialization realization of thepreparation pumpkin healthy wine with immobilized yeast.