| The production of peonies and green mangoes is very significant in our country and both have a unique aroma and taste,but little research has been carried out on their further processing,especially in terms of their use in liquor flavoring.It is therefore important to develop the processing of peony and green mango and to meet the demand for liquor flavoring,and the main research content of this article is as follows.Peony fragrance extract was used as raw material to prepare the crude sample of liquor extract by condensation reflux method,and the concentration of benzene ethanol as the aroma component of the extract was used as the evaluation standard of the extraction process.Then diatomite,activated carbon,gelatin and chitosan were added to the coarse sample for clarification and decolorization,and the transmittance and chroma were taken as the evaluation criteria of the separation process.Through single factor and orthogonal experiments,the optimal extraction conditions of peony aroma was determined as follows:ratio of solid to liquid 1:20,concentration of alcohol 45%,water bath temperature 55℃,reflux time 3h,addition of diatomite 1.2g/L,standing temperature 4℃,standing time 50 h.Then,24 volatile components were identified by GC/MS,and the main components were phenyl ethanol,furfuryl alcohol,furfural,isovaleraldehyde,isobutylaldehyde and so on.Mango flavor extract was used as raw material to prepare the crude sample of liquor extract by condensation reflux method.The concentration of 5-hydroxymethylfurfural(5-HMF),the aroma component of the extract,was used as the evaluation standard of the extraction process.Then diatomite,activated carbon,gelatin and chitosan were added to the coarse sample for clarification and decolorization,and the transmittance and chroma were taken as the evaluation criteria of the separation process.Through single factor and orthogonal experiments,the optimal extraction conditions of mango aroma were determined as follows: solid-liquid ratio of 1:10,edible ethanol concentration of 60%,water bath temperature of 65℃,reflux time of 4h,diatomite content of 1.7g/L,standing temperature of4℃,standing for 30 h.Then,12 volatile components were identified by GC/MS,and the most important components were 5-HMF,1,1-diethoxyethane,furfural and 5-methylfuranal.The crude sample of liquor extract was prepared by squeezing green mango as raw material,and the total acid concentration of green mango(measured by acetic acid,%)was used as the standard to evaluate the extraction process.Then the crude samples were clarified and decolorized by adding diatomite,activated carbon,gelatin and chitosan,and the permeability and chromaticity were used as the evaluation criteria for the separation process.Through single factor and orthogonal experiments,the optimal extraction conditions of acidity of green mango were determined as follows: ratio of solid to liquid 1.5:1,95%concentration of edible ethanol,2.2g/L activated carbon and 50 h standing time.Then the content of organic acids was analyzed by HPLC.The main organic acids and their contents were 327.55g/L tartaric acid,35.16g/L malic acid and 17.94g/L citric acid.To flavor the base wine with the extract,the best adding scheme is Scheme 4,namely,the best adding proportion is: 0.045% Grosvenor fruit extract,0.015% Tangerine peel extract,0.01% FIG extract,0.015% oak extract,0.03% peony flavor extract,0.02% green mango flavor extract,0.0025% green mango sour flavor extract,0.01% ethyl acetate.The physical and chemical indexes of pure flavor liquor were tested and analyzed.The results showed that the contents of total acid and total ester increased slightly,while the contents of higher alcohol decreased.In other words,the addition of these extracts had a positive effect on the quality of pure flavor liquor. |
