Development And Antioxidant Analysis Of Black Quinoa And Hawthorn Wine

Quinoa is an alkaline food with whole grain,total nutrition and complete protein.It is rich in flavonoids,polyphenols,saponins and other active components.It has antioxidant,antibacterial,anti-inflammatory,weight loss and other functional characteristics,and its antioxidant activity will increase with the deepening of seed coat color.Hawthorn is rich in nutrients,can be used as medicine and food,rich in flavonoids,polysaccharides,organic acids and triterpenoid acids,and has good antioxidant activity.However,its fruit pectin content is high,and its juice yield is low.In addition to being sold as fresh fruit,it is mostly used for the production of preserved fruit products.In recent years,with the change of people's consumption concept and the improvement of living standards,food with health care effect is gradually favored by people.In this experiment,Qinghai plateau black quinoa and Weifang big hawthorn fruit were used as raw materials,and mixed bacteria liquid fermentation was adopted to produce a kind of black quinoa hawthorn wine with antioxidant activity.The sensory and physicochemical indexes were studied to provide a theoretical basis for the development of compound products of black quinoa and hawthorn.The main research contents and results are as follows:1.Liquefying and saccharifying technology of black quinoaTaking black quinoa as raw material,the liquefying and saccharifying technology of its starch were studied,and the optimal liquefying conditions were determined as follows:?-amylase dosage was 16 U/g,liquefying time was 45 min,liquefying temperature was60 ?.The results showed that the optimal saccharification conditions were as follows:saccharifying enzyme dosage was 400 U/g,saccharification time was 1.5 h,saccharification temperature was 60 ? and pH value was 4.5.2.Optimization of processing conditions of black quinoa and hawthorn wine.In this experiment,black quinoa and hawthorn were used as raw materials,the starch in black quinoa was hydrolyzed by ?-amylase and glucoamylase to produce black quinoa saccharified thick pulp,the pectin was degraded by compound pectinase to produce Hawthorn enzymatic hydrolysate,and the two were mixed in a certain proportion to obtain black quinoa and Hawthorn compound juice,the black quinoa hawthorn wine was made.(1)Screening of Saccharomyces cerevisiae for ethanol fermentation of black quinoa and hawthorn wine and determination of mixed proportionTen kinds of Saccharomyces cerevisiae were selected for ethanol fermentation with black quinoa and hawthorn compound juice as the initial sugar solution.Three kinds of Saccharomyces cerevisiae suitable for ethanol fermentation of black quinoa and hawthorn wine were screened by sugar content,alcohol content,reducing sugar content and DPPH radical scavenging rate,and they were angel brewer's yeast CN36(B),lamand winery fruit wine yeast(F)and lamand 71 B yeast(H).On this basis,according to Angel beer yeast cn36: lamand winery wine yeast: lamand 71 B yeast = 1:1:1,2:1:1,1:2:1,1:1:1,the optimal ratio of Saccharomyces cerevisiae for alcohol fermentation of black quinoa hawthorn wine was determined.The proportion of bacteria was 2:1:1.(2)Optimization of alcohol fermentation process conditions of black quinoa and hawthorn wineWith black quinoa and hawthorn compound juice initial sugar into alcohol fermentation liquid,choose Angela beer yeast CN36,lamand winery wine yeast: lamand71 B yeast(mixed ratio of 2:1:1)strains for fermentation,alcohol and DPPH free radicals clearance as comprehensive index,the black quinoa and hawthorn wine fermentation conditions for single factor and orthogonal test optimization research.The optimum fermentation conditions were as follows: fermentation temperature was 30 ?,pH value was 4.5,yeast inoculation amount was 0.25%,initial sugar content was 17 °Bx,and fermentation time was 5 days.The black quinoa and hawthorn wine brewed according to the above process conditions is clear and transparent,golden yellow,fruity,harmonious,sweet and sour,with the typical flavor of black quinoa and hawthorn,with a sensory score of 84.2;5.93 %vol;total sugar 5.74 °Bx;reducing sugar content is 3.74 g/m L;total acid content is 2.64 g/L;pH is 3.87;light transmittance is 80.72%;total phenol content is 276.24mg/L;the amino nitrogen content is 17.42 mg/L;total number of colonies ?1500CFU/m L;Escherichia coli ?3 MPN/100 m L;no cause is detected Germs.