The Development Of Five Grain Rice Wine And Analysis Of Its Functional Component

With the development of the society, people’s health consciousness is increasingly strengthening and the requirement for the taste and nutritional value of yellow wine is constantly rising. In order to satisfy the modern people to the high requirement of the nutrition, make full use of the advantage of rich nutrient content for Shanxi grains, increase the kinds of yellow wine variety, and prepare nutritional health wine to meet high requirements, in this study, health yellow wine was prepared under the certain condition of fermentation using the buckwheat, oats and millet as the main raw material, supplementing daqu made by peas and barley. Test design contained process parameters design and mixing formula design. In process parameters design, single factor experiment, Plackett-Burman experiment and the response surface experiment was using to determine the optimal levels of various factors. Content of each component was determined in mixing formula design. According to the national standard method, physical and chemical indicators, health index of yellow rice wine were determined, in the test for measuring contents of functional composition, the aroma components was determined using the method of GC-MS and the content of Amino acids was measured using the amino acid analyzer. At last, its antioxidant capacity was analyzed. This study provided basis for producing more nutrition and health of yellow rice wine. The results showed:1. Five grain rice wine technology research. In this study, the processing technologies of yellow wine containing 5 grains included raw material selection, steeping, takikomi gohan, cooling, chilling, mashing, fermented, squeezing, preliminary clarification, fine clarification, disinfecting and encapsulation. Single factor experiment is used to determine the optimal levels of various factors:the adding of glucoamylase was 1.0%, saccharification time was 48 h, the amount of added daqu was 10%, the amount of added yellow rice wine saccharomyces was 0.12%, the proportion of material and water was 1:1, fermentation temperature was 32.5 ℃, fermentation time was 7 d. Significant factors of affecting 5 grain yellow wine preparation screened by using Plackett-Burman analysis was the ratio of material and liquid, yeast temperature and the amount of added yellow wine saccharomyces. Using the response surface test experiment optimized the notable factors, the conclusion followed: the proportion of material and water was 1:1.25, fermentation temperature was 32℃, the amount of added yellow rice wine saccharomyces was 0.094%. Using mixing material design formula experiment and sensory fuzzy analysis we had the result: when the amount of added oats ,buckwheat,and millet was 40%, 30% and 30%, The highest product of sensory evaluation.2. We studied the 5 grain yellow wine showed: the total sugar content was 4.4 g/L, the nonstarch sugar solid content was 29.3 g/L, the alcohol content of 10% vol, the pH was 4.42, the total acid content was 5.85 g/L, the content of amino acid nitrogen was 1.9 g/L. Aerobic bacterial count, the number of coliform groups and pathogenic bacteria meet the commercial sterilization standards. The flavonoids content was 0.0884 mg/mL, the polyphenol content was 0.842 mg/mL,β-dextran content was0.725mg/L, the amino acid content was 6mg/mL. The aroma components of 5 grain yellow wine has 67 species.3. We studied polyphenol content and the ability of oxidation resistance for the 5 grain yellow wine, having the results: the 5 grain yellow wine had deoxidize ability, metal chelating ability and ability of eliminating DPPH ·, O2-·, and OH·free radicals. Compared with Guyue Longshan yellow wine and Daixian yellow wine, the polyphenol in 5 grain yellow wine was higher, and the antioxidant index of 5 grain yellow wine, such as the deoxidize ability, metal chelating ability and the ability of eliminating DPPH ·, O2-·, and OH · free radicals is better.