Effect of Response Surface Optimization Process on Fermentation of White Meat and Fruit Wine and Establishment of Quality Standards for Fruit Wine

In the past twenty years, the industry has developed rapidly. According to the color of the flesh, the cockroaches are usually divided into red meat (red sand) and white meat (white sand). The white meat tastes better than red meat, but it is not resistant to storage. It is a climacteric fruit with no post-ripening effect and must be harvested after ripening on the tree. Especially in the early summer harvest period and high temperature and rainy, the postharvest fruit quickly deteriorates. The normal temperature is mainly due to the rapid decline of the total acid content of the fruit, the loss of the intrinsic flavor of the sweet and sour taste, and the damage of the bacteria and the large amount of decay. When stored at low temperature, the peel and pulp will stick together and it will be difficult to peel off. The flesh will be deteriorated from the soft and juicy before storage to the texture of hard, rough and less juice.

枇杷Excellent taste and lack of storage, it needs to be processed and used in a short time after picking. There have also been some reports on the deep processing of alfalfa, including fruit juice, fruit, fruit wine, functional tablets and hazelnut vinegar. In the related reports of the ginseng wine, He Zhigang, Tang Sanding, Ye Shunjun, and Boss have reported the research on brewing process, clarification and stability in the processing of citrus wine. These studies reported that the cockroaches used were all low sugar content (9%- 12%) red meat. This study combines the current direction of the country to promote the development of food wine to fruit wine and fruit liquor, and plans to use the "Huabai 1" white meat new variety with high sugar content (about 18%) and good aroma (渝品审鉴2014011) As experimental materials, the system researched its fermentation process, and established the quality standard of white meat and cider wine products, providing basic research data for broadening the deep processing of white meat.

Effect of Response Surface Optimization Process on Fermentation of White Meat and Fruit Wine and Establishment of Quality Standards for Fruit Wine

Effect of Response Surface Optimization Process on Fermentation of White Meat and Fruit Wine and Establishment of Quality Standards for Fruit Wine

Effect of Response Surface Optimization Process on Fermentation of White Meat and Fruit Wine and Establishment of Quality Standards for Fruit Wine

Effect of Response Surface Optimization Process on Fermentation of White Meat and Fruit Wine and Establishment of Quality Standards for Fruit Wine

Effect of Response Surface Optimization Process on Fermentation of White Meat and Fruit Wine and Establishment of Quality Standards for Fruit Wine

Effect of Response Surface Optimization Process on Fermentation of White Meat and Fruit Wine and Establishment of Quality Standards for Fruit Wine

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