| Seabuckthorn (Hippophae rhamnoides Linn)is Elaeagnaceae, Hippophae rhamnoides genus perennial deciduous shrubs or small arbor, also known as acid thorn、hippophae rhamnoides、yellow acid thorn、black thorn、sea buckthorn. China is the world’s that seabuckthorn plants group the most widely distributed country, also has the largest amount of sea buckthorn resources,rich reserves of resources for seabuckthorn’s utilization and development provide adequate and good raw material. Seabuckthorn fruits contain a variety of material for human body required nutrients and biological active substances, such as vitamins, organic acids, carbohydrate, minerals, flavonoid compounds, research shows that, seabuckthorn play a more visible role on prevention and treatment of certain diseases, such as enhanced immunity, promote digestion, anti-aging, have some medicinal value. At present, the International organization has been the sea buckthorn listed as the first choice of21st century human health and longevity plants food.In general, the acid of sea buckthorn fruit content for3%-4%, acidity higher. Liquor raw material acidity on wine quality influence, making fruit wine raw material acidity great influence on wine quality, it plays an important role on seabuckthorn wine the color, stability, taste and others. When use high acidity of seabuckthorn original liquor adjust suitable acidity of an alcoholic beverage, making product content the low seabuckthorn juice, the low nutritional compositions of seabuckthorn fruit wine, effect of seabuckthorn wine body state, including seabuckthorn wine characteristics flavor, color, taste and reduces the seabuckthorn wine quality, do not meet the marketing and consumer’s expectations and requirements. This thesis from the start of biological reduced acidity technology, use microbial reduced seabuckthorn fresh juice’s acidity, to solve sea buckthorn juice acidity is too high resulting in the seabuckthorn wine quality dropped difficult problem. The results are as follows:1. Through determination of juice yield of seabuckthorn, determine the seabuckthorn’s optimum enzymatic hydrolysis of process conditions is:add the pectic enzyme is0.1%, enzymatic hydrolysis temperature is40℃, enzymatic hydrolysis time is3h.In the process conditions of hippophae rhamnoides were enzymatic hydrolysis to make juice, effects of seabuckthorn juice yield primary and secondary factors is A>B>C, that is, add the pectic enzyme> enzymatic hydrolysis temperature> enzymatic hydrolysis time, juice yield of seabuckthorn is77.6%.2. The properties of the strains experiments show that, tolerance to sugar is600g/L, tolerance to temperature is60℃, optimum add of sugar is5%. In the reducing acidity process determination of acidity every day, determine the optimum sea buckthorn juice reducing the acidity of the process conditions is:add reducing acidity yeast is4%, reducing acidity temperature is30℃, reducing acidity is5d. Sea buckthorn juice reducing acidity processing conditions of effect in product acidity reduction rate of primary and secondary factors is A>B>C, that is, add reducing acidity yeast> reducing acidity temperature> reducing acidity time, acid reduction rate is51.59%.3. In the fermentation process by determination of alcohol every day, determine the Seabuckthorn ferment wine optimal conditions of primary fermentation is:dry yeast inoculum is0.08%, the fermentation temperature is28℃, the SO2inoculum is80mg/L. In the fermentation process, effect in product of alcohol primary and secondary factors is:A>B>C, that is, yeast inoculum> main fermentation temperature>SO2added, alcohol content is11.7%(v/v).4. By single-factor test to determine seabuckthorn ferment wine the best post-fermentation temperature is12℃-15℃,time is40d.5. Through two methods of clarification and three clarification agents on clarification of seabuckthorn ferment wine, to clarify the effect of chitosan for the best, dosage is0.08%, clarification time is7days, light transmission rate is85%. |
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