Study On The Optimization Of The Formulation Process Of Musalais And The Changes Of Phenolic Substances During Storage

Based on the previous research,this experiment used Hetian Red as raw material to prepare Musalais base wine,added the homologous plant of medicine and food to the base wine,and selected the optimal formula by single factor test.Process optimization of the research,study the effect of ultrasound on phenolic substances in Musalais and the changes of phenolic content and antioxidant activity during the storage process.By measuring the basic physical and chemical indicators,active ingredient index and aroma components of Musalais,combined with quantitative description and analysis,the optimal ultrasonic solubilization process and storage conditions were determined.The comprehensive analysis results are as follows:(1)Based on the single factor experiment,the response surface design was used to optimize the effects of the amount of dried apricots,alfalfa,roses and musk on the total flavonoid content and sensory score of Musalais.The results showed that the quality of the four factors on the quality of Musalais was the amount of alfalfa added,the amount of dried apricots,the amount of rose added,and the amount of musk added.After optimization,the optimal combination was the amount of dried apricots 12 g/L.The amount of eucalyptus added was 10 g/L,the amount of rose added was 5 g/L,and the amount of musk added was 0.40 g/L.The mulberry flavonoid content under this condition was 0.80 g/L,and the sensory score was 88.67.The physical and chemical indicators such as total phenol,tannin,total sugar,flavonoids and total acid increased significantly compared with the base wine.The verification test shows that the results of the response surface design are accurate and reliable,and can be used to guide the prediction of the dissolution effect of flavonoids during the processing of Musalais.(2)Through the single factor and response surface optimization experiments,the best conditions for the ultrasonic-promoted mulsamine phenolic process were as follows:liquid-solid ratio 180:1,soaking days 9 d,ultrasonic power 270 W,ultrasonic time 46 min,Under these conditions,the content of flavonoids in Musalais was 1.39 g/L,and the total phenolic content was 2.61 g/L.The regression model obtained was well fitted to the experiment,indicating that the results obtained from the response surface design were accurate and reliable.The model can be used not only for the analysis and prediction of the dissolution effect of phenolic substances in the processing process of Musalais,but also for cultivating aging Musalais,and improving the quality of Musalais.(3)The Musalais base wine was brewed by two kinds of concentration methods,and compared with the addition of the auxiliary materials,the difference of the quality and the aroma components of the four treatment methods was studied,and the QDA statistical analysis was carried out.The results showed that the total sugar,reducing sugar,soluble solids,clarity and bioactivity index of Musalais were significantly higher than those of the heat-concentrated Musalais group.A total of 116 aroma components were detected in the four types of Musalais,and the same volatile components were 12 kinds.Statistical analysis showed that the four kinds of alcohol samples had the largest variety of esters,up to 65 kinds,which were the main aroma substances.The relative content of esters in cold-rich Musalais is the highest,accounting for 48.77%of the total volatile matter content.QDA statistics show that:cold and rich Musalais color is bright and uniform,smooth and smooth,sweet and sour taste,with obvious floral and fruity aroma,and long aftertaste and aftertaste.It has the highest sensory evaluation and the best flavor.(4)With the increase of storage time,the phenolic substances and antioxidant active ingredients in Musalais under different conditions showed a downward trend.During the whole storage period,it was beneficial to slow down the changes of phenolic substances and antioxidant activities in Musalais under low temperature and dark conditions.And the change of antioxidant activity makes the quality of Musalais relatively stable,while the active ingredients of Musalais at normal temperature and natural light conditions are relatively easy to be decomposed,chemical properties are easy to change,and its stability and antioxidant activity are poor.Therefore,it is recommended to store at low temperature and protected from light,which can better maintain its phenolic content and antioxidant activity,and improve the quality of the collection of Musalais.