Research On Optimization Of Production Process And Quality Improvement Of Mulberry Fruit Wine

Mulberry fruit wine is a new type of fruit wine that integrates natural,nutritional and health care.It has the functions of enhancing immunity,lowering blood pressure,lowering blood sugar,preventing cancer,anti-cancer,and improving the coldness of women's hands and feet.The development prospect is good,but due to the company's existing technology,the non-standardization of mulberry fruit wine causes serious loss of functional ingredients,brown color,and poor flavor in the production of mulberry fruit wine.This paper mainly conducts comprehensive research from the aspects of standardization of the existing production process of mulberry fruit wine,improvement of fermentation process and exploration of quality improvement,analysis of aroma components and establishment of standard system,it aims to realize the standardized production of the mulberry fruit wine industry and provide basic data and technical support for the production of high-quality mulberry fruit wine.The main research results are as follows:?1?Optimization of the existing technology of mulberry wineIn view of the shortcomings of the existing technology in the production of mulberry fruit wine,the alcohol content,reducing sugar,total acid and anthocyanin retention rate are measured indicators.Through single factor and orthogonal test,the yeast inoculation amount and K₂S₂O₅are added in the production of mulberry fruit wine.The amount,sugar addition method and fermentation temperature are optimized to determine the best process conditions for mulberry fruit wine:yeast inoculation amount is 300 mg/L,K₂S₂O₅addition amount is 160 mg/L,fermentation temperature is 24?,the way of adding sugar is to add 50%sucrose in the form of sugar solution before fermentation and on the third day of fermentation.The result of verifying the scale-up of the optimized process shows that the optimized process of this experiment can not only ensure the normal fermentation of mulberry fruit wine,but also reduce the loss of anthocyanin during the fermentation process,indicating that the standardized research on the existing production process is effective.?2?Research on the quality improvement of mulberry fruit wineOn the basis of standardizing the existing production process,a series of mulberry fruit wine quality improvement studies are conducted.First,analyze the differences in the quality of mulberries at different maturities,and determine that the purple-black mulberries are the most suitable for mulberry fruit wine production;then optimize the mulberry juice extraction process,and find that secondary juice extraction and enzyme-assisted juice extraction can increase the mulberry juice extraction rate In addition,the enzyme-assisted juice extraction has a better juice extraction effect.When the concentration of the pulp enzyme is 125 mg/kg,the juice extraction rate is the highest,and the fermentation process and functional components of the mulberry fruit wine are also less affected.The effects of raw material fermentation,slag fermentation and lysozyme addition on the fermentation and functional components of mulberry fruit wine show that:compared with the existing process,CECA yeast and RW yeast are used to replace LA-DE yeast,and the mulberry juice is divided into 3 Sub-feeding without supplementing yeast for feed fermentation,slag fermentation with a juice residue ratio of 5:5 and fermentation with70 mg/L lysozyme instead of SO₂can not only ensure the smooth fermentation of mulberry fruit wine,but also improve the flower.The retention rate of functional ingredients such as penicillin,polyphenols and flavones is conducive to improving the quality of mulberry fruit wine.?3?Analysis of quality and aroma components of mulberry fruit wineBased on the previous research results,further analyze the effects of different treatment methods on the quality and aroma components of mulberry fruit wine,by measuring the content of methanol,selenium and resveratrol in mulberry fruit wine,combine with sensory evaluation and volatile components.The analysis shows that the addition of lysozyme,pectinase,RW yeast,CECA yeast and feed fermentation have little effect on the quality of mulberry fruit wine,while the fermentation with residue and the optimization of the process to replace the existing process of the enterprise have a selenium Resveratrol and methanol content have a greater impact,but generally can improve the quality of mulberry fruit wine;further analysis of aroma components,the results show that:aroma components in mulberry fruit wine fermented by different treatment methods have greater similarity,but the relative content of the main aroma components has certain differences.Among them,the optimized process replaces the existing process of the enterprise,the lysozyme replaces the SO₂,and the RW yeast replaces the existing LA-DE yeast of the enterprise.Phases of main aroma components such as 3-methyl-1-butanol,ethyl acetate,ethyl caprate,ethyl caprylate in fruit wine content,can enhance the flavor of mulberry wine.?4?Establishment of standard system of mulberry wineBased on the previous research results,combine with the actual production of mulberry fruit wine,based on the current production standards and quality requirements of fruit wine,from the production process and key control points,sensory indicators,physical and chemical indicators,health indicators,quality requirements and inspection methods,inspection rules,as well as signs,labels,packaging,transportation and storage specifications,a standard system for mulberry fruit wine is established to provide standards and basis for the industrial production of mulberry fruit wine.