| In recent years,with the growing area of blueberry growing continuously,the output also presents a trend of increasing year by year.On the market,there is an oversupply of blueberries,and a large number of blueberry fruits are used for processing into fruit juice,fruit wine,dried fruits and other foods,resulting in the annual increase of blueberry processing waste.Blueberry soaking wine is a kind of health-preserving wine,which is made by Soaking,extracting,mixing and sterilizing with Blueberry.The processing waste of blueberry soaking wine is easy to pollute the soil and water resources because of containing alcohol and other materials,which seriously affects the ecological environment.Our research found that the waste blueberry wine soaked fruit still contains anthocyanin,protein and other nutrients.Therefore,how to make better use of the processing waste of blueberry soaking wine and realize the resource and harmless utilization of the processing waste of blueberry soaking wine is an important means to solve the pollution of blueberry soaking wine.In this paper,the effects of hot air temperature and loading on the moisture content,moisture ratio and drying rate of blueberry soaking wine were studied by using the processing waste of blueberry soaking wine as raw material（mainly blueberry soaking wine fruit）,the dynamic model of hot-air drying of blueberry-soaked wine fruit was established,and the anthocyanin of blueberry-soaked wine fruit was extracted by ultrasonic-assisted ethanol extraction,through single factor and orthogonal experiment to optimize the extraction process parameters of Anthocyanin from blueberry-soaked wine,and then take dried blueberry-soaked wine residue as solid fermentation medium,the feed was fermented by Bacillus subtilis（BS）,lactobacillus plantarum（LP）and thermophilic bacteria（TB）.The changes of crude protein of the products before and after fermentation were compared to determine the most suitable fermentation strain,then different factors experiments were carried out to determine the optimal technological parameters of fermented feed from blueberry-soaked wine residue.The specific results are as follows:（1）blueberry-soaked wine fruit has typical drying curve characteristics,and the hot-air drying model of blueberry soaking wine fruit accords with the Page equation,the model equation is:MR=exp（-KtN）in the formula:K=0.6429-2.928×10-2×T+3.41×10-4×T2,N=1.575-9.3×10-3×T+3.41×10-5×T2.（2）the nutritional components of dried fruit were higher than that of dried fruit,and the contents of protein,total sugar,total acid and alcohol were 0.75%,5.25%,5.07g/kg and 11.2%respectively The contents of protein,total sugar,total acid and alcohol were 5.69%,43.6%,23.93 g/kg and 0.05%,respectively.（3）the results of orthogonal experiment showed that the amplitude of ultrasonic wave was the most important factor,the volume fraction of ethanol was the next,and the temperature was the last.（4）The thermophilic bacteria（TB）is the dominant strain among the three single strains（bacillus subtilis（BS）,lactobacillus plantarum（LP）and thermophilic bacteria（TB））. |
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