Concentrated Apple Juice Fermented Cider, Process Optimization And Different Cider Fermentation Matrix Composition Analysis

The crisis of China’s apple juice concentrated (AJC) industry is over dependent to export. Developing products about AJC and enlarging the domestic demand promotes the healthy and steady development of AJC industry. Cider is the second largest fruit wine. Cider ferment by AJC just need simple equipments, which is the better choice of AJC products.Initial sugar degree, acidity, temperature, Thiamine,(NH4)2HPO4and inoculation amount which influence fermentation deeply were optimized. According to single-factor experiment, initial sugar degree, acidity, temperature, inoculation amount were optimized by orthogonal experiment. According to polyphenol’s contents in cider fermented by AJC was obviously lower than that fermented by fresh apple juice, apple meat pomace or apple peel pomace was added to increase polyphenol’s contents. The influence of adding apple pomace before fermentation or after fermentation to polyphenol content and colority were reaseched. QZJ was fermented by clear fresh apple juice. QJJ was fermented by fresh apple pulp. AJCJ was fermented by concentration apple juice. PAJC was fermented by concentration apple juice adding apple pomace. Fermentograph, colority change, physicochemical index and sensory quality of QZJ, QJJ, AJCJ, PAJCJ were compared. Polyphenol, free amino acid and aroma in raw metrial and in different cider were detected by HPLC, Automatic amino acid analyzer, SPME-GS-MS. Difference of polyphenol, amino acid and aroma in cider and change of these parameters in fermentation were analyzed.The optimal fermentation condition was190g/L initial sugar degree,5g/L acidity, tempreture21℃, without yeast nutrient,0.05g/L inoculation amount. Enlarging the fermentation experiment under this condition, alcohol content of this cider was9.0%v/v, residual sugar was4.4g/L, acidity was4.7g/L, colourity was6.45EBC, polyphenol’s contents was109.70mg/L. The cider was clear and straw yellow with sense fresh, and has a typical refreshing raste.Adding apple pomace had notable effects to with polyphenol’s content and cider’s colority. Optimal concentration was5g/L apple peel pomace. This concentration significantly increased the polyphenol’s content and the influence colority was not significant.Total polyphenol content varies obviously in different cider. Polyphenol’s contents in cider produced by fresh apple was about250mg/L, that in cider produced by AJC was110mg/L. Main polyphenols detected in cider were catechol, chlorogenic acid.Cider was abundant in free amino acid. Free amino acid in AJCJ was3times more than cider fermented by fresh apple. Essential amino acid in AJCJ was6times more than in cider fermented by fresh apple. Total free amino acid content wasn’t change in fermentation process. But kinds of free amino acid change largely. Amino acid in cider was more balance than that in raw material. The proportion of essential amino acid in cider was higher. The flavor characteristic of amino acid in fresh apple juice and AJC were fresh and sweet. The flavor characteristic of amino acid QZJ and QJJ were bit and sweet, but the flavor characteristic of amino acid in AJCJ and PAJCJ were bit, sweet and fresh.Main aroma compounds in cider were alcohols and esters. These two types of aroma compounds were mainly produced by fermentation. Characteristic aroma compounds in Cider fermented by different raw material was similar. Main alcohol aroma compounds were isoamyl alcohol,2-benzyl ethanol and2,3-butyl glycol, which occupied90%of alcohol aroma content in cider. Main ester aroma compounds were ethyl caprilate,9-ethyl caprinoylene acid, ethyl decylate, ethyl laurate, ethyl myristate,9-ethyl hexadecenate, which occupied70-81%of ester aroma content in cider. Characteristic aromas compounds in cider fermented by fresh apple were isopentyl decanoate, ethyl (9E,12E)-9,12-octadecadienoate. Characteristic aromas compounds in cider fermented by AJC were i-pentanol, carbonic acid methy pentyl-ester, isopentyl alcoholacetate, ethyl2-phenylethate, ethyl E-11-hexadecenoate, ethyl-14-metyl hexadecanoate, and i-proyl hexadecanoate. Adding apple peel pomace could significantly enhance the contents of aroma in AJCJ.