Development And Research Of Sea Buckthorn Sparkling Wine

In this paper, with the sea buckthorn juice as main raw material, by adding other ingredients, using biological fermentation technology, created a new type of fermented sea buckthorn sparkling wine products. Aroma substances of sea buckthorn sparkling wine was analysed, and develop the product quality standard.The sea buckthorn juice degreasing methods are studied, respectively using chitosan method, active carbon method and centrifugal method for the processing of sea buckthorn juice, mensurated the fat content, the best degreasing methods is chitosan method, process parameters is:The addition of 7 g/L chitosan,20 ℃,20 min. At this point the fat content was 0.016%, grease removal rate reached 98.462%.Clarification process of sea buckthorn juice are studied, the reaction conditions of pectinase degumming is studied, process parameters is:pectinase addition amount of 0.5‰, and time is 2h, the temperature is 50 ℃, light transmittance reached 82.4%; respectively by diatomite, gelatin mensurated etermination of light transmittance of liquid material after processing, the best method is diatomite method, process parameters:diatomite addition amount of 7%o, time is 2.5 h, light transmittance reached 96.1%.The formula of sea buckthorn sparkling wine was studied, the sea buckthorn juice, sucrose, glucose, malt juice and rice saccharification liquid additives were studied with single factor experiment and response surface optimization, the optimum formulation parameters of sea buckthorn sparkling wine is:Sea buckthorn juicel8%, sugar8%, glucose4%, malt juice (sugar degree of 13°) 4%, rice saccharification liquid (sugar degree of 11°) 3.5%.3 different yeasts A, B, C had been screened separately, three grades of fermentation ability and cohesion were used as selective conditions, and yeast C was selected as the best strain for seabuckthorn fruit wine.Fermentation parameters of seabuckthorn fruit wine were studied. Single factor experiments were carried out to study 3 factors including innoclution amount, fermentation temperature and fermentation time. Based on single factor experiments, L9(34) orthogonal test was designed. By 3 main evaluation indicator, the optimum technology of seabuckthorn fruit wine was confirmed:innoclution amount 3%, fermentation temperature 20 ℃, and fermentation time 7 d.Study on the sterilization conditions of sea buckthorn sparkling wine, respectively study the sterilization temperature and the temperature of sterilization, use sensory evaluation of the product after sterilization and total count of bacteria as index, choose the best sterilization conditions:65 ℃,20 min.The product of seabuckthorn fruit wine produced by the formula and process route determined above was detected to get the main type and content of aromatic substances.The main functional components of seabuckthorn fruit wine before and after the fermentation were measured, found that the content of VC decreased 59% and total flavonoid content increased slightly after fermentation.The paper also establish a primary quality standard for the product of seabuckthorn fruit wine. And the initial completion of the product technology roadmap and equipments selection.