New Making Technologt And Functional Component Research Of Millet Wine

Millet Wine is Chinese national specialty and traditional foods, which is based on milletas the main raw, using Chinese yeast,koji or Aspergillus microorganism contained in the jointaction of a variety of brewing fermentation of the original wine. In recent years, it found thatmillet wine is rich in biological active peptides, oligosaccharides, phenolic compounds,GABA and other functional compounds, which is high in nutritional value. But thedevelopment of rice wine is relatively slow and its industrialization and automation level isnot high. The manual mill of traditional production remained dominant currently. This articleresearch start with the pretreatment of raw materials and then study at the parameter control ofnew process and rice wine functional ingredients and flavor substances.Main contents and the experimental results：a）Breeding and the glucoamylase conditions optimization of excellent glycosylatedspecies. screenning80saccharification bacteria from eight kinds of wine yeast, and thenrescreening a strains D-57with higher ability of enzyme-producing. Its physiological andbiochemical and genetics was identification. Determine the strain as aflatoxin D-57, withoutproducing toxins.Optimization the capacity of aflatoxin D-57glucoamylase production, weget the optimum culture conditions: temperature32℃, time3d, add4%the corn flour. thehighest activity of Aflatoxin D-57glucoamylase production is1015.3mg/h.g-1.b) The study of physical and chemical properties about Millet before and after treat.Microscopy and electron microscopy results show that there are significant changes aboutMillet by roasting. The crystal structure of some starch granules disappeared, the surfacerupture and smaller, loose structure. Millet starch solubility increased with temperatureincreasing after roasting. The millet starch swelling degree increased with temperatureincreasing before and after roasted. But roasted millet starch swelling degree is lower than theraw millet starch as a whole. Millet starch paste viscosity increased with temperaturedecreasing, but roasted millet starch paste viscosity increased more slowly than raw milletstarch. The affected roasted millet starch viscosity is little by pH, so roasted millet starch hasa few acid resistance which adapted to the fermentation.c) Determining various parameters of liquefaction, saccharification and fermentation in Millet Wine production. Using α-amylase, glucoamylase instead of the traditional mix of songcraft in order to quantify the various parameters of the liquefaction, saccharification,fermentation and provide a theoretical basis for industrial production. Take DE value as theinvestigated parameters of liquefaction and saccharification, determining the liquefactionconditions of the millet is: temperature of75°C, addition of α-amylase24U/g, time60min,pH6.5; The best saccharification conditions of millet: time25h, temperature60°C, pH3.5,addition of glucoamylase120U/g; Taking wine, total acid, reducing sugar as the evaluationindicators of fermentation results, we determine the millet fermentation conditions: Adding0.1%yeast, fermentation5d, steamed rice25min, fermentation temperature26°C.d) The study of functional ingredients and flavor substances in Millet Wine. The total of18amino acids in millet Wine、roasted millet wine、Shaoxing wine are7.83g/L,4.34g/L,and4.48g/L.The polyphenol content in three kinds of rice wine measured by colorimetrywere：millet wine105.708mg/100mL、the roasted millet wine17.618mg/100mL、little milletwine29.36mg/100mL. The types of aroma components in millet wine are four kinds，whichare ethyl acetate, hexyl ethyl, benzene, ethanol and iso amyl; The types of aroma componentsin roasted millet wine are five kinds, which are ethyl acetate, isoamyl, phenylethyl alcohol,diethyl succinate, and hexyl ethylShaoxing rice wine has only two kinds, which are dipenteneand diethyl succinate, and the aroma components is only3%of the total volatile substances.The two kinds of Millet Wine aroma substances are five times of the content in Shaoxing ricewine.