Optimization of Processing Technology of Compound Dandelion Wine
Exploring dandelion food has been the concern in fields of the food processing and pharmaceutical industry for playing exact curative effect on high-fat-diet induced hepatic steatosis and diuretic activity. Few dandelion foods including drinks and microencapsulation were explored and unilateral dand...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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EDP Sciences
2016-01-01
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| Series: | MATEC Web of Conferences |
| Online Access: | http://dx.doi.org/10.1051/matecconf/20166202005 |
| _version_ | 1818438143041339392 |
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| author | Wu Jixuan Sun Guangren Cao Xiuli Han Yuting Sun Xuesong Zhang Huan Zhang Lei Dang Ataer |
| author_facet | Wu Jixuan Sun Guangren Cao Xiuli Han Yuting Sun Xuesong Zhang Huan Zhang Lei Dang Ataer |
| author_sort | Wu Jixuan |
| collection | DOAJ |
| description | Exploring dandelion food has been the concern in fields of the food processing and pharmaceutical industry for playing exact curative effect on high-fat-diet induced hepatic steatosis and diuretic activity. Few dandelion foods including drinks and microencapsulation were explored and unilateral dandelion wine were less carried out for its bitter flavour. In tis paper, to optimize the processing technologies of fermented compound wine from dandelion root, the orthogonal experiment design method was used to composite dandelion root powder with glutinous rice and schisandra fruit and optimize the fermenting parameters. Four factors with dandelion content, schisandra content, acidity and sugar content were discussed. The acidity factor was firstly confirmed as 7.0 g/L. The other three factors were confirmed by a series experiments as dandelion 0.55%, schisandra 0.5%, sugar 22%. With nine step processing of mixing substrate, stirring with water, cooking rice, amylase saccharification, pectinase hydrolysis, adjusting juice, fermenting with yeast, fitering, aging, sterilization, a light yellow wine with the special taste with flavour of dandelion, schisandra and rice and less bitter, few index were determined as 14.7% alcohol, 6.85 g/L acidity. A dandelion fermented compound wine with suitable flavour and sanitarian function was developed for enriching the dandelion food. |
| first_indexed | 2024-12-14T17:35:52Z |
| format | Article |
| id | doaj.art-7f50113d16ca4df5ad7fe9f5e541cb16 |
| institution | Directory Open Access Journal |
| issn | 2261-236X |
| language | English |
| last_indexed | 2024-12-14T17:35:52Z |
| publishDate | 2016-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | MATEC Web of Conferences |
| spelling | doaj.art-7f50113d16ca4df5ad7fe9f5e541cb162022-12-21T22:53:00ZengEDP SciencesMATEC Web of Conferences2261-236X2016-01-01620200510.1051/matecconf/20166202005matecconf_iccfe2016_02005Optimization of Processing Technology of Compound Dandelion WineWu Jixuan0Sun Guangren1Cao Xiuli2Han Yuting3Sun Xuesong4Zhang Huan5Zhang Lei6Dang Ataer7Department of Food Science & Engineering, Beihua UniversityDepartment of Food Science & Engineering, Beihua UniversityDepartment of Food Science & Engineering, Beihua UniversityDepartment of Food Science & Engineering, Beihua UniversityDepartment of Food Science & Engineering, Beihua UniversityDepartment of Food Science & Engineering, Beihua UniversityDepartment of Food Science & Engineering, Beihua UniversityDepartment of Food Science & Engineering, Beihua UniversityExploring dandelion food has been the concern in fields of the food processing and pharmaceutical industry for playing exact curative effect on high-fat-diet induced hepatic steatosis and diuretic activity. Few dandelion foods including drinks and microencapsulation were explored and unilateral dandelion wine were less carried out for its bitter flavour. In tis paper, to optimize the processing technologies of fermented compound wine from dandelion root, the orthogonal experiment design method was used to composite dandelion root powder with glutinous rice and schisandra fruit and optimize the fermenting parameters. Four factors with dandelion content, schisandra content, acidity and sugar content were discussed. The acidity factor was firstly confirmed as 7.0 g/L. The other three factors were confirmed by a series experiments as dandelion 0.55%, schisandra 0.5%, sugar 22%. With nine step processing of mixing substrate, stirring with water, cooking rice, amylase saccharification, pectinase hydrolysis, adjusting juice, fermenting with yeast, fitering, aging, sterilization, a light yellow wine with the special taste with flavour of dandelion, schisandra and rice and less bitter, few index were determined as 14.7% alcohol, 6.85 g/L acidity. A dandelion fermented compound wine with suitable flavour and sanitarian function was developed for enriching the dandelion food.http://dx.doi.org/10.1051/matecconf/20166202005 |
| spellingShingle | Wu Jixuan Sun Guangren Cao Xiuli Han Yuting Sun Xuesong Zhang Huan Zhang Lei Dang Ataer Optimization of Processing Technology of Compound Dandelion Wine MATEC Web of Conferences |
| title | Optimization of Processing Technology of Compound Dandelion Wine |
| title_full | Optimization of Processing Technology of Compound Dandelion Wine |
| title_fullStr | Optimization of Processing Technology of Compound Dandelion Wine |
| title_full_unstemmed | Optimization of Processing Technology of Compound Dandelion Wine |
| title_short | Optimization of Processing Technology of Compound Dandelion Wine |
| title_sort | optimization of processing technology of compound dandelion wine |
| url | http://dx.doi.org/10.1051/matecconf/20166202005 |
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