Study Of Maillard Action In Jar-sealed Rice Wine And Its Stability Research

Jar-sealed rice wine is one kind of rice wine,its full of many nutrition and has some medicine value and healthy function.The main contents of this article include:the confirmation of maillard action in the jar-sealed rice wine,the connection of maillard action with the precipitate and the flavor content,analysis of precipitation components and the stability research of the jar-sealed rice wine.The conclusion are as follows:By testing and analyzing the amino acids, reducing sugars, absorbance, and anti-oxidation of the new rice wine and different years sealed rice wine product in jiang xi rui lan jar-sealed rice wine corporation,the result shows that the maillard action happened during the aging in the jar-sealed rice wine.By changing the temperature, pH, Na2SO3, metal ions, reducing sugars and amino acids which affect maillard reaction rate in the flash rice wine, test the absorbance and luminousness at 490 nm and 800 nm,analysis the relationship between maillard action and the precipitation. results show that the maillard reaction and the generation of precipitation are positively correlated.To speed up the maillard reaction in the flash rice wine by heating,adding lysine,adding glucose. Analysis the volatile components in the samples by SPME and GC-MS and compare to the 5-year jar-sealed rice wine,the result shows that the maillard in the rice wine can product furfural, 2,4-dimethyl benzene, formaldehyde, 3,5-dimethyl benzene formaldehyde.Centrifuging the 5year jar-sealed rice wine in the high-speed centrifuge at 6000r/min of 30 min to get the sediment.Testing the Protein, total phenol, reducing sugar, dextrin and iron ion content after vacuum drying.Precipitation component analysis results show that protein content accounted for 67.4%,17.85% for the total phenol content, reducing sugar account for 9.8%, the iron content is 0.38%,and no dextrin was found.Using bentonite, kaolin, chitosan, phytic, gelatin-tannin,pvpp and papain as the fining agent to clarify the 5 year jar-sealed rice wine, comparing the clarify effect,result shows that gelatin-tannin is the best fining agent, but the color changes a lot after the clarification; phytic acid and bentonite clarified take second place, the luminousness of clarified wine can reach more than 94%, the best dosage of phytic acid and bentonite are respectively 0.4 g/L and 0.5 g/L;Kaolin and chitosan clarification effect is general,the luminousness of clarified wine is about 93%.PVPP and papain clarification effect is poor.The orthogonal experiment results show that the mixed clarifying agent obviously improved the luminousness of jar-sealed rice wine, the luminousness can reach 98.2%;Compound clarifying agent affect the absorbance a lot,however, the clarified wine still keep the original colour of the jar-sealed rice wine.Sensory score shows that the optimal group is A2B1C2, namely the dosage of phytic acid is 0.4 g/L, bentonite is 0.4 g/L, gelatin-tannin is 0.1 g/L.Stability experiment shows that the jar-sealed rice wine which was dealt with the best clarifying agent combination have a good stability.