Optimization Of Preparation Technology Of Anli(Pyrus Ussuriensis Maxim.) Liquor

Objective:Taking the Anli?Pyrus ussuriensis Maxim.?of Jixian County as the research object,?1?the enzymolysis conditions of Anli juice were systematically investigated to screen out the best enzymolysis process.?2?Fully optimize the different fermentation conditions of Anli liquor,and plan to establish the best fermentation preparation process of Anli liquor.?3?Combined with the medicinal activity,we explored the effects of different preparation conditions on the ability of Anli juice and liquor to scavenge DPPH free radicals,and laid the foundation for screening out the most suitable main fermentation conditions.?4?Explore the changes of organic acid content in liquor during enzymatic hydrolysis and fermentation,and reveal the correlation between liquor quality and its organic acid.?5?Based on the main fermentation,the influence of different clarification methods on the quality of liquor was investigated,the clarification conditions were screened,and plan to establish the best clarification preparation process of Anli liquor.Method:?1?Using chroma,hue,clarity,p H value,total acid,soluble solids,reducing sugar and juice yield as the test indicators,the single-factor and orthogonal experiments were used to investigate the pectinase addition amount,enzymatic hydrolysis time,and enzymatic hydrolysis temperature on the influence of Anli juice,and combined with sensory analysis to screen enzymatic hydrolysis conditions.?2?Using alcohol as the main indicator,supplemented by relevant evaluation indicators,the effects of yeast type,yeast addition amount,fermentation time,enzymatic hydrolysis temperature,initial p H value on liquor were investigated through single factor and orthogonal experiments,combined with organic acid and antioxidant orthogonal experimental screening was conducted to establish the optimal fermentation preparation conditions for Anli liquor.?3?Taking VC as a positive control,the IC₅₀ value of DPPH free radical scavenging by fruit juice and liquor was determined,and the effect of different factors on the anti-oxidation of Anli liquor was evaluated.?4?HPLC-UV method was used to determine the content of 7 organic acids including oxalic acid in fruit juice and liquor under different factors,which revealed the changing law of organic acids under the influence of different factors.?5?Screen the best clarification process based on the degree of clarity and related evaluation indicators,combined with antioxidant properties and organic acid content.Results:?1?The added amount of pectinase will affect the clarity,hue and chroma of the juice,and reduce the total acid content of the juice;the order of influence of different factors on the enzymatic hydrolysis of the juice is:enzymatic hydrolysis temperature>added amount of pectinase>enzymatic hydrolysis time,the optimal enzyme hydrolysis process is A₂B₃C₁,that is,the hydrolysis time is 20 h,the hydrolysis temperature is 22°C,and the pectinase addition amount is 0.12 g/L.?2?Investigate 6 kinds of commercially available liquor yeast,it is known that Angel yeast SY is suitable for the fermentation of Anli liquor;the fermentation process will increase the total acid content;the higher the initial p H value,the higher the alcohol content of the wine,the lower the clarity;the alcohol content and clarity of the wine increased with the increase of yeast addition,fermentation time,and fermentation temperature;combined with antioxidant and organic acid analysis,the fermentation condition that the initial p H value of3.60,yeast inoculation amount of 0.12‰,fermentation temperature of 25?,fermentation time of 84 h,is suitable for the fermentation of Anli liquor.?3?The enzymatic hydrolysis process has a certain effect on the antioxidant capacity of the juice.In the concentration range of 0.06 g/L,the antioxidant capacity of juice decreases with the increase of pectinase addition,and slightly increases as the concentration continues to increase;within 20 h,the antioxidant capacity of the juice decreases with the increase of the enzymolysis time increases;the antioxidant capacity of the juice increases with the decrease of the enzymolysis temperature;among the 6 kinds of commercially available liquor yeast,2 kinds of Dibos yeast and Angel fruit wine special yeast SY fermented liquor have a strong ability to remove DPPH free radicals;the ability of the liquor to remove DPPH free radicals decreases with the initial p H value of fermentation;within the range of 0.28‰,as the amount of yeast increases,the antioxidant capacity of the liquor increase;in the 84 h range,the longer the fermentation time was,the stronger the oxidation resistance was;the fermentation resistance of liquor fermented at 18?is the weakest.?4?During the enzymatic hydrolysis,the temperature increases,the oxalic acid content increases and the malic acid content decreases;when the enzymatic hydrolysis time increases,the oxalic acid,tartaric acid,malic acid,and citric acid content increase;the more pectinase added,the more oxalic acid content.Succinic acid is produced during the fermentation process,the more yeast added in the range of 0.28‰,the less the content of tartaric acid and malic acid,and the more the content of oxalic acid,shikimic acid and succinic acid;both fermentation temperature and fermentation time can affect the content of organic acids.?5?Centrifuge for 4 min,the clarification effect of liquor is better,and it has little effect on the oxidation resistance and sugar content of liquor;the clarification effect of ZTC1+1 natural clarifier is better,and it is the best clarifier.The order of affecting the clarification effect is:clarification temperature>clarification ratio>clarification time,the best clarification process of Anli liquor is as follows:clarification temperature is 40?,ZTC1+1 natural clarifier ratio is A4%-B3%,clarification time is 4 d,the wine have good clarity,strong antioxidant activity and low total acid content.Conclusion:?1?Pectinase was added at a concentration of 0.12 g/L and enzymolysis treatment at 22°C for 20 h,the turbid juice is easy to filter,the resulting juice was clear and transparent,and the aroma and flavor were good.It was the optimal enzymolysis process.?2?The Angel special yeast SY for fruit wine is more suitable for the fermentation of Anli liquor;adjust the initial p H to 3.60,the yeast inoculation amount is 0.12‰,the fermentation temperature is 25?,and the fermentation time is 84 h,which is the best fermentation process for the preparation of Anli liquor.?3?The antioxidant capacity of fruit juice decreases slightly with the increase of pectinase addition amount,enzymolysis time and enzymolysis temperature;the liquor fermented with Angel liquor special yeast SY has strong antioxidant property and is suitable for preparing liquor;the oxidation resistance of liquor decreases with the increase of initial p H value,and increases with the increase of yeast concentration,the extension of fermentation time and the increase of temperature.?4?There are differences in the contents of7 kinds of organic acids under different enzymatic hydrolysis and fermentation conditions,therefore,according to the taste quality requirements of liquor,different fermentation conditions are selected to increase the content of beneficial organic acids to improve the taste of liquor.?5?Centrifugation for 4 min can quickly obtain clarified liquor,which can be used as a clarification treatment method for Anli liquor;ZTC1+1 natural clarifier is suitable for the preparation of clarified Anli liquor;the optimum clarification conditions were as follows:clarification temperature 40?,ZTC1+1 natural clarifying agent proportion of A4%-B3%,clarification for 4 d.The obtained wine had good clarity,good antioxidant activity and low total acid content,which could be used as the preparation method of Anli liquor.