Study On Aromatic Taro Wine

Taro,also known as colocasia esculenta,belongs to the genus Dendrobium.It is native to tropical wetlands in China and India.Citron has a certain edible value and medicinal value.In recent years,the demand for citron in the market has soared,resulting in the rising price of citron.Some of the first processed products with citron as raw materials have appeared on the market,but in general,there are still fewer products processed by citron.There are very few companies that use the citron as a raw material to make wine.Therefore,the research on the deep processing of the camphor has become more important..The raw materials of this research are taken from Jiangyong County,Yongzhou City,and Xiangxi is the national agricultural product geographical indication product of Jiangyong County.This research mainly includes three aspects: optimization of process conditions for preparation of camphor wine,analysis of product safety and analysis of flavor substances of products.Optimize the process in the preparation of the camphor wine.Firstly,the process conditions of the preparation of camphor wine were optimized by single factor test and orthogonal test with alcohol content,methanol content and sensory evaluation as indicators.Then,the safety of the product was studied in detail by chemical detection method,weighing method,alcohol meter method,gas chromatography method and inductively coupled plasma optical emission spectroscopy.Finally,the product flavor was analyzed by gas chromatography-mass spectrometry.It provides a new way of thinking and method for the development of the camphor in the field of liquor.The test results are as follows:(1)The optimum fermentation process conditions are: the ratio of the camphor rice is 2:3,the inoculum size is 0.6%,the ratio of material to liquid is 1:1,the fermentation time is 6 days,and the fermentation temperature is 28 °C.The optimum conditions for the hemp-reducing process are: sodium bicarbonate concentration of 3%,soaking time of 9 h,and soaking temperature of 25 °C.The optimum conditions for the tailing of the steamed bread are: 6% of the tail of the steamed bread,8 minutes of the previous distillation time,and the previous distillation temperature of 71 °C.(2)Produce the camphor wine with the optimized process,and then analyze the physical and chemical indicators and safety of the product.The total acid of the product was determined to be well below the standard limit of 1.5 g/L with an average content of 0.51 g/L.The total ester content is higher than the standard,and it is a product with a high content of esters,and the average value is 0.82 g/L.The average solid content was 0.14 g/L.Alcohol is greater than 20% vol,with an average of 26.5% vol,which is a good low-alcohol liquor.Due to the superiority of the raw materials of the camphor,it is also up to standard in the detection of safety indicators.The distilled alcohol has a methanol content of less than 1200 mg/L,while the highest methanol content is sample 5,and the test result is 14.294 mg/L.The average methanol concentration of the five samples is 13.925 mg/L,which is far below the limit.It is a safe distilled liquor product.The highest lead content is 0.007 mg/L and the average content is 0.005 mg/L.No cyanide was detected.Overall,the use of camphor wine has certain safety advantages.(3)Citron wine has a high content of flavor substances and has a unique flavor.The flavor substance detected by liquid direct injection method was lower than that of headspace solid phase microextraction gas chromatography-mass spectrometry.A total of 54 flavor substances were detected by the two methods.Among the substances measured by the headspace direct injection method,there were 29 kinds of esters,accounting for 88.68% of the total content.It can be seen that the flavor of the citron wine is relatively large,which makes the citron wine have a unique flavor.The content of ethyl hexanoate is 29.35%,which is mainly characterized by aroma and has the characteristics of strong-flavor liquor.Compared with a well-known Luzhou-flavor liquor,the content and type of esters of camphor wine are much higher than that of Luzhou-flavor liquor,and also have a small amount of functional ingredients such as cedarene and ?-lanine.It can be seen that the citron wine is an excellent product worth promoting.