Nutritional Components of Baccaurea ramiflora and the Processing Technology Research of B. ramiflora Wine

Abstract

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.

Keywords

• baccaurea ramiflora
• determination of nutritional components
• fruit wine
• fermentation
• antioxidant activity
• processing technology