Nutritional Components of Baccaurea ramiflora and the Processing Technology Research of B. ramiflora Wine
Using three varieties of Baccaurea ramiflora as raw material, the nutritional components of pericarp, pulp, and stone were respectively determined. The processing technology of B.ramiflora wine was investigated by single-factor experiments and orthogonal experiments. The results showed that the mois...
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| Format: | Article |
| Language: | English |
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Academy of National Food and Strategic Reserves Administration
2022-07-01
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| Series: | Liang you shipin ke-ji |
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| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20220421?st=article_issue |
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| author | LI Qiu-qi YANG Jing-juan JIANG Ding-hong WU Yue LU Shu-yu LIU Xiao-li ZHANG Xi |
| author_facet | LI Qiu-qi YANG Jing-juan JIANG Ding-hong WU Yue LU Shu-yu LIU Xiao-li ZHANG Xi |
| author_sort | LI Qiu-qi |
| collection | DOAJ |
| description | Using three varieties of Baccaurea ramiflora as raw material, the nutritional components of pericarp, pulp, and stone were respectively determined. The processing technology of B.ramiflora wine was investigated by single-factor experiments and orthogonal experiments. The results showed that the moisture and flavonoids contents on pericarp of the white pericarp B.ramiflora grown in Thailand the artificial cultivated B.ramiflora and the wild B.ramiflora grown in Kunming-Xishuangbanna were higher than 85% and 13.18 mg/g, respectively. The pericarp polyphenols and pulp polysaccharide of B.ramiflora artificially cultivated in Xishuangbanna were 46.95 mg/g and 743 mg/g, respectively. The Vitamin C content in pulp of Thailand varitywas 5.63 mg/100 g. The best conditions for fermentation were fermentation temperature of 27 ℃, fermentation time of 6 days, initial sugar concentration of 24 % vol, liquid-material ratio of 1∶1 (w/v) and yeast inoculation quantity of 0.2% (w/w). Under the optimum conditions, the alcohol content of B.ramiflora wine was 12.3%vol, sensory score was 86.5, DPPH free radical scavenging rate was 13.84 mg/mL, ferric ion reducing antioxidant power (FRAP) was 14.32 mg/mL, leading the wine to be intensely fruity with a refreshing aftertaste. |
| first_indexed | 2024-04-10T00:14:52Z |
| format | Article |
| id | doaj.art-dc9d128ca37845b3b0781a7f2e716cd2 |
| institution | Directory Open Access Journal |
| issn | 1007-7561 |
| language | English |
| last_indexed | 2024-04-10T00:14:52Z |
| publishDate | 2022-07-01 |
| publisher | Academy of National Food and Strategic Reserves Administration |
| record_format | Article |
| series | Liang you shipin ke-ji |
| spelling | doaj.art-dc9d128ca37845b3b0781a7f2e716cd22023-03-16T06:25:12ZengAcademy of National Food and Strategic Reserves AdministrationLiang you shipin ke-ji1007-75612022-07-0130413614210.16210/j.cnki.1007-7561.2022.04.018Nutritional Components of Baccaurea ramiflora and the Processing Technology Research of B. ramiflora WineLI Qiu-qi0YANG Jing-juan1JIANG Ding-hong2WU Yue3 LU Shu-yu4LIU Xiao-li5ZHANG Xi6College of Traditional Chinese Medicine, Yunnan University of Traditional Chinese Medicine, Kunming, Yunnan 650500, ChinaCollege of Traditional Chinese Medicine, Yunnan University of Traditional Chinese Medicine, Kunming, Yunnan 650500, ChinaCollege of Traditional Chinese Medicine, Yunnan University of Traditional Chinese Medicine, Kunming, Yunnan 650500, ChinaCollege of Traditional Chinese Medicine, Yunnan University of Traditional Chinese Medicine, Kunming, Yunnan 650500, ChinaCollege of Traditional Chinese Medicine, Yunnan University of Traditional Chinese Medicine, Kunming, Yunnan 650500, ChinaCollege of Traditional Chinese Medicine, Yunnan University of Traditional Chinese Medicine, Kunming, Yunnan 650500, ChinaCollege of Traditional Chinese Medicine, Yunnan University of Traditional Chinese Medicine, Kunming, Yunnan 650500, ChinaUsing three varieties of Baccaurea ramiflora as raw material, the nutritional components of pericarp, pulp, and stone were respectively determined. The processing technology of B.ramiflora wine was investigated by single-factor experiments and orthogonal experiments. The results showed that the moisture and flavonoids contents on pericarp of the white pericarp B.ramiflora grown in Thailand the artificial cultivated B.ramiflora and the wild B.ramiflora grown in Kunming-Xishuangbanna were higher than 85% and 13.18 mg/g, respectively. The pericarp polyphenols and pulp polysaccharide of B.ramiflora artificially cultivated in Xishuangbanna were 46.95 mg/g and 743 mg/g, respectively. The Vitamin C content in pulp of Thailand varitywas 5.63 mg/100 g. The best conditions for fermentation were fermentation temperature of 27 ℃, fermentation time of 6 days, initial sugar concentration of 24 % vol, liquid-material ratio of 1∶1 (w/v) and yeast inoculation quantity of 0.2% (w/w). Under the optimum conditions, the alcohol content of B.ramiflora wine was 12.3%vol, sensory score was 86.5, DPPH free radical scavenging rate was 13.84 mg/mL, ferric ion reducing antioxidant power (FRAP) was 14.32 mg/mL, leading the wine to be intensely fruity with a refreshing aftertaste.http://lyspkj.ijournal.cn/lyspkj/article/abstract/20220421?st=article_issuebaccaurea ramifloradetermination of nutritional componentsfruit winefermentationantioxidant activityprocessing technology |
| spellingShingle | LI Qiu-qi YANG Jing-juan JIANG Ding-hong WU Yue LU Shu-yu LIU Xiao-li ZHANG Xi Nutritional Components of Baccaurea ramiflora and the Processing Technology Research of B. ramiflora Wine Liang you shipin ke-ji baccaurea ramiflora determination of nutritional components fruit wine fermentation antioxidant activity processing technology |
| title | Nutritional Components of Baccaurea ramiflora and the Processing Technology Research of B. ramiflora Wine |
| title_full | Nutritional Components of Baccaurea ramiflora and the Processing Technology Research of B. ramiflora Wine |
| title_fullStr | Nutritional Components of Baccaurea ramiflora and the Processing Technology Research of B. ramiflora Wine |
| title_full_unstemmed | Nutritional Components of Baccaurea ramiflora and the Processing Technology Research of B. ramiflora Wine |
| title_short | Nutritional Components of Baccaurea ramiflora and the Processing Technology Research of B. ramiflora Wine |
| title_sort | nutritional components of baccaurea ramiflora and the processing technology research of b ramiflora wine |
| topic | baccaurea ramiflora determination of nutritional components fruit wine fermentation antioxidant activity processing technology |
| url | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20220421?st=article_issue |
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