A Study Of Brewing Technics Of Health Wine From Common Buckwheat Sprouting Seeds And Golden Buckwheat Fermented Leaf Tea

This study systematically investigated the brewing technics of buckwheat health wine using germinated common buckwheat. The suitable parameters of brewing process for buckwheat health wine including buckwheat germination, buckwheat drying, saccharification, fermentation, sterilization, clarification, and further saccharification and fermentation after adding fermented tea of golden buckwheat leaves to germinated common buckwheat was investigated. The main results are as follows:1.The most suitable parameter for baking process of germinated common buckwheat was drying at 60 oC for 24 hours. The best shelled sieving mesh of the powder of germinated common buckwheat was 40 mesh. Angel Yeast Distiller’s Yeast was the most suitable starter.2.The optimum saccharification technological conditions of germinated common buckwheat were proposed based on the present results, that the concentration for saccharifying enzyme was 5%, the saccharifying p H was 4.5, the saccharification time was 40 minute, the saccharification temperature was 65 oC. The impact order on saccharification was followed by saccharification temperature > p H > saccharifying enzyme concentration > saccharification time.The optimum parameters for the germinated common buckwheat flour was determined, that is, the ratio of buckwheat flour and water was 1:4, the requisite amount yeast was 0.6%, the fermentation temperature was 30 oC, and the fermentation time was 8 days. The ratio of buckwheat flour and water was the most important indicator that determined alcohol, followed was the fermentation temperature. The ethanol yield was effected less by the amount of yeast and fermentation time.4.The optimum amount of golden buckwheat leaf flour was 20% for tea fermenting. The optimal technological parameters for saccharification were investigated, that the temperature was found to be 65.63 oC, the p H was 4.63, and the amount of saccharifying enzyme was 5.15%. The impact that these 3 factors has on reducing sugar content was followed by saccharification temperature > saccharification p H > amount of saccharifying enzyme. Then, a mathematical model: Y = 24.62 + 1.53 A + 1.15 B + 0.55C- 0.13AB- 0.28AC- 0.17BC- 5.77A2- 2.17B2- 1.52C2 was established using saccharification temperature, p H and amount of saccharifying enzyme as the independent variables, and reducing sugar content as the dependent variable. The theoretical value of reducing sugar content was 24.90%. Defining saccharification temperature, glycosylated p H value,quantity of saccharifying enzyme as independent variable,meanwhile,the content of reducing sugar as dependent variable, the mathematical model was designedas follows: Y = 24.62 + 1.53 A + 1.15 B + 0.55C- 0.13AB- 0.28AC- 0.17BC- 5.77A2- 2.17B2- 1.52C2. By the calculation, the theoretical content of reducing sugar was 24.9049%, the actually value was 24.83% under the optimum process.The interaction between temperature and p H value of saccharification was obviously.Similarlythe interaction between saccharification temperature and adding amount of enzyme was also strong. Otherwise, the interaction between saccharification p H and adding amount of enzyme was weak.5.The optimum fermentation process of adding fermented tea buckwheat leaves powder in common buckwheat germination see powder was as follow: fermentation temperature was 28 oC, the ratio of material and water was 1:4, the amount of yeast was 0.5%, 8 days to fermentation.The significant factors on alcohol content was the material and water ratio, the fermentation, and the amount of yeast. The influence of fermentation time to the result was unsignificant. The influence orderly: the ratio of material and water>fermentation temperature>amount of yeast> fermentation time.6.The most suitable clarification process of buckwheat wine was combination the thermal denaturation centrifugation and egg white powder adsorption method. First, sealing buckwheat wine 10 min at 90~95 oC. Cooling cooling centrifuge to 5000 rpm centrifuge for 30 minutes afer floc. Take the supernatant and add egg whiter powder to the proportion of 1.2g/L, then reaction 5 days. Then centrifugal at 5000 rpm for 30 minutes and take supernatant.7.Best method of sterilization to buckwheat wine was treating at 121 oC for 12 mins.8.The third party testing organizations test that buckwheat wine containing potassium 917mg/kg, magnesium 604 mg/kg, zinc 2.0 mg/kg, manganese 2.9 mg / kg; amino nitrogen content is 1g/L, total sugar content of 0.7 g / L, total acid for 3.7g/ L, arsenic content is 0.024 mg/L, lead content for 0.007mg/L,contents of cadmium is 0.001mg/L.Mercury content for 0.003mg/L,methanol, staphylococcus aureus, salmonella, nitrite were not detected, aflatoxin B1 content is 0.36 g / kg.The colour of buckwheat wine obtained by the above best procedure was brown. It looks clear and transparent. It taste like Yellow Wine, a little acid with a slightly sweet, and has a unique and rich aroma of grain. This product with lower alcohol liquor content was good for both young and old.