Study On The Fermentation Brewing Process Of Herbal Coffee And Glutinous Rice Wine

In this study, herbal coffee and glutinous rice are the raw material for fermented. This study includes the following main aspects:The double enzyme hydrolysis condition of glutinous rice is studied; On the basis of research, determine the herbal coffee add methods and ratio; The excellent yeast for fermented wine; The best fermentation conditions and clarification of fermented wine are studied.l.The Preparation of glutinous rice saccharification and determination of excellent addition herbal coffee(1) The saccharification of glutinous riceOn the basis of single-factor test:time,temperature, enzyme concentration and pH are used for Orthogonal testThere are4factors affecting the hydrolysis of glutinous rice. The double enzyme hydrolysis condition of glutinous rice:the ration of enzyme ration(alpha-amylase glucoamylase) is1:2, the temperature is70℃, the hydrolysis time is8.5h, the dosage of enzyme is2.5%, the hydrolysis pH is5.0, under this condition, hydrolysis of glutinous rice is up to41.45%.(2) The determination of excellent addition of herbal coffeeBased on the character of herbal coffee, there are two methods adding for initial experiment of fermentation. The result is:glutinous rice and herbal coffee is1:1Under this condition, both the alcohol and color are up to the requirements fermentation wine shows clarification, aroma and pleasing.2.The selection of excellent yeast for fermented wineFirst comparison of4kinds of yeast fermentation properties according to the different fermentation. It needs equal time (about a week) to complete the fermentation. The3#yeast fermentation rate is the fastest, the alcohol is the highest, the lowest residual sugar, and the sensory evaluation is the best. On the basis of fermentation adverse, environ-mental of4yeast strains is studied. when the temperature up to above40℃.3#yeast is the highest alcohol, others is identical When the sugar concentration is up to40%, it is still produce8.7%of alcohol in the high concentrations of sugar experiments; the growth of4yeast is better in the range of10%-12%; When the content of alcohol is14%, the growth of yeast has declined, when it is up to16%, only2#and3is still growing. There is no growth phenomenon in the4yeast when it is up to18%.Generally, the best saccharomycete for fermenting wine of herbal coffee and glutinous rice is3#yeast.3.The selection of the main fermentation process of herbal coffee glutinous rice wineWe selected initial temperature, initial sugar content, initial pH and yeasts inoculums size to prepare orthogonal test based on the single factor. The best technologcial condition by the L9(34) orthogonal test is that:initial temperature of fermentation22℃, initial sugar content22%, initial pH4.0and5%inoculum size. Under this condition, the color of the herbal coffee glutinous rice wine is bright, the perfume of wine and coffee is delicious, good-looking, peculiarity and typicality well.4.The clarification process of the herbal coffee and glutinous rice wine5kinds of liquor clarifier are used for clarification on the original test, and combining with cold treatment. The result indicate that after using the5liquor clarifier, the bentonite and chitosan are less, PVPP takes the second place. So from the economic and clarification effects point of view, bentonite and chitosan can be used for clarification on the original test. Combining with cold treatment,add0.2%bentonite and0.25g/L chitosan, the light transmission of original wine are respectively95.6%and96.2%.