Study On Processing Technology Of Jujube Mixed Wine And Fermented Jujube Mixed Drink

Jujube,a nutritious fruit,mainly distributed in Central Asia,North India and China.As the largest jujube producing region in China,Xinjiang is rich in jujube resources and excellent in quality.However,there are many problems in the local red date industry,such as single product form,short processing chain,low added value of products and lack of scientific and technological innovation.Research and development of jujube series fermented products can effectively improve the resource utilization and product added value of jujube and drive the economic development of the production region.The fermentation conditions of red jujube compound fermented beverage and red jujube compound sweet wine were studied and optimized in Xinjiang Ruoqiang hui jujube,Jinghe wolfberry and Shihezi Muscat grape.The changes in food composition,antioxidant activity,and volatile compounds during drink processing were investigated.The results were as follows:(1)The optimum fermentation conditions of jujube mixed sweet wine are: initial sugar degree 24 °Bx,initial pH 3.8,yeast addition 0.03%,fermentation temperature 20 ℃,,fermentation time 65 h.The precision of jujube mixed sweet wine is 8.5%vol,sensory score is 92,and the products are in accordance with national standard.(2)The optimum conditions of the jujube fermented mixed drink were as follows: the ratio of material to liquid 1:4(W/V),the initial pH 3.9,the yeast added 0.03%,the fermentation temperature 20 ℃ and the fermentation time 17 h.The sensory score of the fermented mixed drink was the highest,which was 93,and the products were in accordance with the national standard.(3)An overall increase in the antioxidant activity from the fresh jujube juice to the fermented mixed drink was observed.Total phenol content,1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging activity and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)radical cation scavenging activity of the jujube fermented mixed drink increased significantly(p<0.05)during the alcoholic fermentation.At the same time,fermentation also caused a significantly(p<0.05)in total flavonoids content.(4)Before and after the alcoholic fermentation,104 volatile compounds were identified.The concentration of alcohols and esters increased during the alcoholic fermentation,while the concentration of acids,ketones,aldehydes and heterocyclic compounds decreased,indicated that the alcoholic fermentation enriched the volatile compounds in the final products.