The research on the change pattern of main components in the fermentation process of Musalais
Musalais is the most national characteristic and traditional healthy drink of Uygur in south of Xinjiang.Its main materials are special wine grape He Tian Hong and A Wa Ti Hong,produced by traditional process,which combines the geographical particularities,national identity and cultural inheritance and is representative of the south Xinjiang characteristic food.Its main components in the fermentation process all have changed.This paper aims to explore variation of main components in fermentation process,provide the scientific basis for guiding the production.Results indicated that content of both reducing sugars and total sugars are in decreasing trend,the speed of decline was rapid then became slow,the content of reducing sugar became stable at 33.10 g/L on the 42nd day,total sugar content became stable on the 35th day at 35.28 g/L;content of VC first rose then fell and became stable afterwards,vitamin c reached maximum value at 0.03mg/100mL on 7th day of fermentation;total acid reached maximum value at 0.03mg/100mL on 7th day;content of tannins had a decreasing trend and on 49th day became stable;content of resveratrol had an increasing trend during the early fermentation stage,and became stable on the 21st day at 0.13g/L.
国家科技期刊平台
NSTL
万方数据
维普
