| Abstrakt: |
Using Lonicera edulis as raw material, the low-temperature CO2 dipping process of Lonicera edulis was optimized. The effects of immersion time, immersion temperature and immersion pressure on the quality of Lonicera edulis were studied. Based on the single factor test, the sensory score of Lonicera edulis was used as the response value to optimize the design of response surface. The best dipping process is as follows: dipping time 5.6 d, dipping temperature 6°C, dipping pressure 0.1 MPa. Under these conditions, the organoleptic score of Lonicera edulis is 91, with bright red color, soft taste, strong aroma and unique flavor. Through comparative experiments, the main physical and chemical indexes of fruit wine were measured and sensory evaluation was carried out. Tests have shown that the low-temperature CO 2 dipping process can reduce the content of total acid and tannins in Lonicera edulis wine, and can ensure the effective leaching of phenolic substances such as anthocyanins. [ABSTRACT FROM AUTHOR] |
