The study on the optimum technological conditions of the fermentation of Phyllanthus emblica L. liquor and the variation of contents of nutrient elements

摘要

This paper studied the optimum technological parameters of the liquor which was fermented by using Phyllanthus emblica L. which was from Panzhihua Dry-hot valley as raw material and the variation of contents of nutrient elements during the process of fermentation. Adopted the orthogonal test to analyze the main factors and decided the optimum technological parameters, adopted Atomic absorption spectrometry to detect the contents of nutrient elements during the process of fermentation. The results demonstrated that when the volume of juice is 70%, the contents of SO2 is 60 mg·kg-1, the amount of yeast is 0.6%, and the fermentation temperature is 22°C, the concentration of alcohol can reach to 7.6%, which is the highest among the 9 test groups. The temperature is the most important factor, and the next is the volume of juice, the content of SO2 affected little. During the process of fermentation, the proportion of most of the nutrient elements exceeded 50%, and a large part of the nutrient elements such as Ca, Cu, Fe etc. was reserved.