桑葚—五味子复合发酵酒工艺研究-农产品加工及贮藏工程专业论文.docx

Abstract Schisandra is a traditional Chinese herbal medicines，and it has been listed in the ― materials can be used in health food‖by the Ministry of Health. Mulberry is a popular fruit because it is not only sweet but also juicy sauvignon. Through the research of fermentation process of schisandra , mulberry and schisandra –mulberry,this experiment used the antioxidant capacity as the key indicators to exploit a health fruit wine with good taste and high antioxidant ability. The results showed that the best fermentation conditions of schisandra wine with high antioxidant ability was： fermentation temperature was 24-28℃、 fermentation acidity was 10g/L、separation time was 9th day.The fermentation conditions of mulberry wine with high antioxidant ability was： fermentation temperature was 22℃、 fermentation acidity was 15g/L、separation time is 7th day.To determine the the most appropriate proportion of schisandra and mulberry,we used the antioxidant activity as the main indicator to make experiment on the basese of the their optimum fermentation conditions. The results showed that:the schisandra added amount was 15% 、 the fermentation temperature is 22 ° C 、the acidity is 10g / L、the separation time is 8th day.By sensory evaluation，the mulberry-schisandra wine had full-bodied with aroma and the colour was dark red. In this paper, chemiluminescence was used to determine the inhibition ratio of hydroxyl radical and superoxide anion of the schisandra wine , mulberry wine, wine , fig wine , mulberry-schisandra wine . The results showed that：the strength order of hydroxyl radical inhibition rate was mulberry - schisandra wine mulberry wine schisandra wine fig wine wine；the strength order of superoxide anion inhibition rate was mulberry - schisandra wine mulberry wine fig wine schisandra wine wine Key words：schisandra ; mulberry; anti-oxidation; fermentation process 目录 1 绪论 1 1.1 五味子 1 1.2 桑葚 1 1.3 果酒 1 1.4 自由基 2 1.4.