Research Of Schisandra Agent

Development of new health drink use schisandra,the Chinese traditional herbal, as the main raw material, combined with craft brewing wine, beer.The main three factors Schisandra wine fermentation, namely the amount of inoculation, fermentation temperature, fermentation before Brix single factor experiment, after using three factors and three levels L9(3J) orthogonal design method to sensory evaluation score of indicators, then screening and determine the best brewing process; on this basis for further development of Schisandra fruit beer, fruit beer during the preparation of Schisandra Schisandra fruit juice dosage and amount of wort volume ratio of6:4, and determined by high performance liquid prepared Schisandra Schisandra fruit wine and beer in Schizandrin content.The best Schisandra wine fermentation temperature is29℃, inculation amount of0.5g/L. before fermentation sugar content of20%. measured by HPLC Schisandra wine in schizandrin leaching rate64.79%. Schisandra fruit preparation beer indicators have reached the experimental target and meet the national standard, determined by HPLC Schizandrin leaching was64.74%.With the use of raw materials for the research and development of Schisandra. various beneficial ingredients of raw herbs Schisandra are rich in Schisandra fruit beer and wine, blending characteristics of wine and beer and harmony inherent in the formation of a unique taste and flavor. In this study, species A, the manufacturing methods are conventional fermentation processes and the equipment that can quickly realize industrialization.