Study On Processing Technology Of Mulberry Fermented Wine And Preserved Fruits

Mulberry is one of the most featured fruits in our country.It has been recorded since ancient times.Mulberry fruit is good in taste,sweet,sour,and nutritious,and is used as both of food and drug,which is favored by more and more people.In this study,the mulberry was used as the raw material,a series of experiments about alcoholic fermentation was studied,the conclusions are as follows:(1)Pitaya and mulberry was used as raw materials to ferment complex wine.The effect of rate of pitaya and mulberry,and color fixatives on the quality of the wine was studied.The best concentration of pitaya puree was 0.4 g/L.According to the content of alcohol,soluble sugar,titratable acid,methanol,higher alcohols and the volatile flavor component,and pH value of pitaya and mulberry fermented individually,the optimum fermentation of mass ratio of pitaya and mulberry was 8: 2.On this ratio,the wine was bright and stable,and accompanied by fresh and harmonious flavor.(2)Using the dried mulberry fruit,we developed mulberry wine,optimized winemaking process parameters,and investigated the key factors and their interaction.According to the alcohol content,the optimum process conditions for fermentation were as follows: the initial sugar content was 24%,the yeast inoculation was 0.2 g/L;pH value was 3.0,and the fermentation temperature was 25?.In the winemaking process parameters,the factors that affect the finished alcohol content were A > D > C > B,which were initial sugar content > fermentation temperature > pH value > yeast inoculation.(3)Dried mulberry as material with three additives as transglutaminase,amino acids and sucrose produced sugar-preserved mulberry.To optimize the usage amount of three additives to improve the quality of Sugar-preserved mulberry,the effects of three additives on texture and total sugar content of sugar-preserved mulberry was investigated by intuitionistic analysis and variance analysis of orthogonal experiment.The results showed that addition of transglutaminase significantly decreased springiness and total sugar content of sugar preserved mulberry.With the increased of amino acids,the springiness,hardness and chewiness of sugar preserved mulberry increased significantly except total sugar content.Then the addition of sucrose has a significant effect on adhesiveness and total sugar content.The optimal usage amount of three additives were as follows: 2g/L transglutaminase,3g/L amino acids and 500g/L sucrose.