【正文】 develop fermentation technology in order to process Chinese Jujube．Chinese Jujube wine is a novel fruit wine，made by fermentation of Chinese jujube．Chinese Jujube wine has unique advantages over other fruit wine． Firstly， the fermentable sugar contained in the Chinese jujube is three or four times higher thanin grape and apple,etc． from which a high alcohol content may be made．Secondly， the functional ponents such as saccharine and rutin contained in the Chinese Jujube， through further dissolution by fermentation，may raise the nutrition value of the Chinese jujube ． The aim of this work was to study fermentation technology of Chinese jujube wine，in order to produce a superior quality wine and to develop improved fermentation technology to produce Chinese jujube wine on a large scale through industrialization．Materials and MethodsMaterialsThe Chinese Jujube was col1ected on 15 Oct．， 2022 in the Jia County of ShaanxiProvince； the following fermentation strains were used：Saccharomyces ellipsodieus，Saccharomyces cerevisiae var．， Saccharomyces cerevisiae var．， Saccharomyces pombalinda， Saccharomyces cerevisiae， pectic enzyme (Switzerland) and wort culture medium. Apparatus Fermenter (self—ma de)， sterilization boiler (Shanghai)， aseptic operating platform (Jiangsu)，constant temperature incubator (Shanghai)，manual saccharometer (Shangha i)， scale (Germany)， revolving thin film evapo—rating apparatus (Shanghai)， HP3398A gas chromatograph (U S A)，722 spectrophotometer(Shanghai)，1ow speed 25 / 28centrifuge (Chongqing)．Exprement methords Chinese Jujube wine productiont Technological process：Collection of Chinese jujube→washing→homogenizing→ juice extraction→regulating sugar and acid→ sterilization→addition of SO 2 →inoculating yeast→ main infermentation→separating residue→post fermentation→clarification→adjusting→pasteurization→packaging．Operating key points： (1)Chinese jujube showing signs of mildew or rot were sorted out and were homogenized by adding 5 times volume of water and extracting the Juice． A second extraction was Performed using 3 times volume of water．The Juice from both extractions was bined． (2) The sugar content and acidity in the Juice were metered and regulated using fermentable sugarand citric acid to 20％ soluble solid con—tent (SSC)，acidity 7g H2SO4 L 2 ． (3) TheJuice was steri1ized at 100℃ for 15 min and cooled． NaHSO 3，and 3％ yeast were added to the Juice．The steps for strains activation were as follows： Yeast cultivated in wort slant culture for 48 h，cultivated in wort in the triangle bottle for 24 h，activated in the Chinese Jujube Juice of 5％ SSC for 24 h． (4) The main fermentation took place for 10 d at 21—25 。 C ．After fermen—tation， the wine was separated from sediment and stored in oak barrels for ageing．The buckets were replaced two times with old brewage added each time． (5) The old wine brewed from the Chinese Jujube，was subsided， filtered， and pasteurizated after 6 months．Analysis of wine pos SSC was analyzed by manual refractometre． Reducing sugar was analyzed using Fehling reagent．Alcohol content was analyzed using an alcohol densimeter． Methanol and fusel oi1 were analyzed by gas chromatography．Color value， the extinction value may be mensured with spectrophotometer at 425 nm． The extinction value is the color value． Transmittance by spectrophotometer method at 635nm.紅棗酒發(fā)酵工藝質(zhì)量控制研究摘要：研究棗果的發(fā)酵工藝，目的是要提高中國棗酒的質(zhì)量。結(jié)果表明，用烘干棗、鮮棗發(fā)酵的酒質(zhì)量相近，但紅棗過度烘干可抑制正常發(fā)酵，棗酒質(zhì)量下降；紅棗汁采用酶解提取法，則還原糖含量比加熱提取法的高，但用酶解提取的紅棗汁經(jīng)主發(fā)酵后酒中甲醇含量增加，用酶解和加熱相結(jié)合的方法提取紅棗汁更適于棗酒的發(fā)酵；用紅棗真空濃縮汁發(fā)酵較在提取汁中直接添加蔗糖和葡萄糖的發(fā)酵效果好；葡萄酒酵母菌適于紅棗酒的發(fā)酵．接種量 3％為宜；SO2 適宜添加量為 40 mg/l ，過多延長主發(fā)酵期，過少使酒中酸度增加，雜菌滋生；主發(fā)酵溫宦 2l～25℃為宜；陳釀可提高紅棗酒質(zhì)量，用橡木桶盛酒效果最好；紅棗酒宜用 4．5％ 的硅藻土澄清過濾。關(guān)鍵字：紅棗；發(fā)酵酒；工藝前言紅棗(Zizyphus jujuba Mil1)系中國的特產(chǎn)果品，因富含營養(yǎng)和保健成分而享譽(yù)中外。近年來隨國家退耕還林政策的實(shí)施，棗樹在黃河流域作為生態(tài)和經(jīng)濟(jì)兼用樹種，栽培面積和紅棗產(chǎn)量急劇增加，2022年紅棗栽培面積近33萬公頃，年產(chǎn)紅棗量11億千克，占全世界紅棗總產(chǎn)量的95％。紅棗26 / 28的深加工增值技術(shù)研究已成為紅棗產(chǎn)業(yè)化亟需解決的問題。紅棗酒是以紅棗為原料經(jīng)過發(fā)酵生產(chǎn)的一種新型果酒。紅棗較其它水果釀酒具有獨(dú)特優(yōu)勢。其一，紅棗含有的可發(fā)酵性糖是葡萄、蘋果等水果的3～4倍，可生產(chǎn)高酒度的果酒；此外，紅棗中的多糖、蘆丁等功能成分經(jīng)過發(fā)酵進(jìn)一步溶解，可提高紅棗酒營養(yǎng)價(jià)值，但有關(guān)這方面的研究尚未見報(bào)道。本文通過研究紅棗發(fā)酵酒加工工藝，以期為工業(yè)化大規(guī)模生產(chǎn)紅棗酒提供理論依據(jù)。材料與方法材料紅棗：陜西省佳縣油棗，2022年l0月15日采摘；發(fā)酵菌種：葡萄酒酵母菌(Saccharomyces ellipsoideus)、橢圓啤酒酵母菌(S．cerevisiae var．)、小橢圓啤酒酵母菌(S．cerevisiae Vat．)、粟酒裂殖酵母菌(S．pombalinda)和K氏酵母菌(S．cerevisiae)；果膠酶(瑞士產(chǎn))；麥芽汁培養(yǎng)基。儀器發(fā)酵罐(自制)、滅菌鍋(上海)、無菌操作臺(江蘇)、恒溫培養(yǎng)箱(上海)、手持糖量計(jì)(上海)、天平(德國)、旋轉(zhuǎn)薄膜蒸發(fā)儀(上海)、3398A型氣相色譜儀(惠普)、722分光光度計(jì)(上海)和低速離心機(jī)(重慶)。試驗(yàn)方法紅棗酒發(fā)酵方法工藝流程：紅棗一清洗一破碎一提汁一糖酸調(diào)整一殺菌一添加sO 一接種發(fā)酵一主發(fā)酵一酒渣分離一后發(fā)酵一澄清一調(diào)配一巴氏殺菌一包裝。操作步驟如下：(1)干紅棗經(jīng)過挑選、剔除霉?fàn)€、變質(zhì)果實(shí)后，用粉碎機(jī)將紅棗破碎，熱水提汁(先加棗重5倍的水，提汁，然后再往渣中加干棗重3倍水提汁)，兩次提取的汁液合并。(2)測定紅棗汁含糖量和酸度，分別用蔗糖和檸檬酸調(diào)整糖度至可溶性固形物(SSC)20％ 、酸度7 g/L（以硫酸計(jì)）。(3)紅棗汁100％殺菌15min，冷卻，添加NaHS03，接入3％葡萄酒酵母菌種。菌種的活化步驟為：酵母菌→芽汁斜面菌種→麥芽汁三角瓶培養(yǎng)（這個(gè)過程要48小時(shí)）→SSC 5％的紅棗汁培養(yǎng)（這個(gè)過程要24小時(shí)）→接種（這個(gè)過程要24小時(shí)）(4)主發(fā)酵溫度21～25℃ ，時(shí)間10小時(shí)左右，待發(fā)酵結(jié)束后，分離酒中沉淀物，并換罐，將酒盛放于橡木桶中，裝滿陳釀，期間換桶2次，每次換桶后用陳釀酒將桶補(bǔ)滿。(5)紅棗酒陳釀約6個(gè)月后，澄清、過濾、巴氏殺菌、裝瓶。成分測定可溶性固形物(SSC)測定：手持折光儀法；還原糖測定：斐林試劑法；酒度測定：酒精比重計(jì)法；甲醇測定：氣相色譜法；雜醇油(異丁醇和戊醇)測定：氣相色譜法；色值測定：用分光光度計(jì)在425 nm測定吸光值，吸光值即為色值；透光率測定：用分光光度計(jì)在635 nm測定。附件 2滄州（市）河間（市/縣）東崔村小棗發(fā)展?fàn)顩r調(diào)查27 / 28調(diào)查地點(diǎn)：河間市東崔村調(diào)查時(shí)間：2022 年 2 月 3 日——2022 年 2 月 6 日調(diào)查員：杜興華調(diào)查目的：了解小棗產(chǎn)業(yè)發(fā)展現(xiàn)狀，為論文提供數(shù)據(jù)支持戶主姓名 教育程度 家庭有 人，子女 人，子 人，教育程度 女 人，教育程度 。耕地 畝，棗樹 畝，棗樹 棵，其中棗樹于作物間作的有 畝，棗園 畝。主要作物 。家庭主要收入來源（ ） A、農(nóng)業(yè) B、打工收入 C、做生意 D、其他收入家庭中年收入 元，其中農(nóng)業(yè)收入 元，農(nóng)業(yè)收入中棗果收入 元。用于棗樹的年支出主要有哪些？ ，共計(jì) 元。用于其他作物的年支出有哪些？ ，共計(jì) 元。用于棗樹的農(nóng)藥類型（ ） A、高毒、有害、高殘留 B、低毒、低殘留、剩余農(nóng)藥以及空瓶處理（ ）A、 掛在樹上 B、隨手扔掉 C、收集起來，妥善處理?xiàng)椆N售方式（ ）A、 賣給棗果加工廠 B、自己加工后出售 C、自己消費(fèi) D、其他 1棗樹平均單株產(chǎn)量 斤，年共計(jì)產(chǎn)量 斤。