Research On The Production Process Of Shanxi Taigu HuPing Jujube Wine

Jujube was traditionally considered as healthy fruit for its high nutritional value.It has always been well viewed by consumers as truly Queen of Fruit.Red jujube cultivation has a long history in our country, and it’s rich in resources.However,the value was reduced by its backward processing methods and simplex product form concurrently,especially in the fermentation aspect.Because of the ineffective processing technology.red jujube wine was rare on the market and furthermore greatly restricted the development of date-liquor and affected the processing and utilization of jujube resources and the conversion of resource advantages.Key processing technology of Shanxi Taigu HuPing jujube wine was studied,providing a wide field for jujube resources utilization in China. It will increase the economic value of the red jujube at the same time,solve the difficulty in selling dates and enrich the variety of fruit wine.The extraction process of jujube juice,process parameters of main fermentation,condition of post-fermentation,technology and parameters of clarification and debittering methods are researched.The main results are as following:1.Through single factor and orthogonal experimental design,the jujube extraction technology was researched.The results showed that combination of hot water extraction(water volume:4 times.extraction temperature 90 ℃.extraction time 60min) and enzymatic extraction with pectinase(addition of pectinase 0.1%,temperature 50℃,time 3h) was the best method of the extraction of jujube juice.2.The optimal process parameters of main fermentation of red jujube wine were:time 7d,the amount of yeast 0.4%,temperature 20℃.Under these conditions,the alcohol degree of fermented jujube wine was 9.8% and it has rich fragrance and coordinate alcohol.3.Based on the comparative of alcohol degree,soluble solids,light transmittance,color value and post-fermentation period under different aging temperature.it showed that the optimal process parameters of post-fermentation of red jujube wine were:temperature 15℃,time 40d.4.Through single factor and orthogonal experimental design,the clarification process of red jujube wine was researched.The optimal clarification method of red jujube wine was pectinase-agar clarification(pectinase 0.011%,agar 0.06%).The light transmittance of red jujube wine after clarification was 90.3%.5.The bitter components of jujube wine was analyzed by GC-MS and the debittering technology was researched.The reslts showed that the bitterness value of red jujube wine after β-cyclodextrin embedding was significantly reduced and physicochemical quality was almost unaffected.The debittering effect of β-cyclodextrin on red jujube wine was better than polymeric adsorbent AB-8 and white sugar.The optimal amount of β-cyclodextrin was 1.5%.