Effect Of Monascus On Quality And Antioxidant Activities In Guangdong Hakka Rice Wine

In this paper, effect of monascus on the quality and antioxidant activity of Guangdonghakka rice wine during fermentation was studied. The fermentation performance betweendifferent yeast seed was detected. Under the effect of different yeast seed, changes of totalsugar, organic alcohol, pH, total acid and amino acids nitrogen was observered, and thedifference of organic acids, amino acids, GABA and antioxidantactivity was evaluated. Themain results were as follows:(1) The results showed that the fermentation performance of monascus was better thanChinese yeast and wheat koji. The saccharifying power, esterifying power, strong vitality ofacid protease of monascus was strong. Traditional Guangdong hakka rice wineusingmonascus, Chinese yeast and wheat koji mixed in fermentation to increase the utilization rateof raw materials. The content of total sugar and amino nitrogen of it in the fermented grainswere higher, but the content of total acid was low, the hakka rice wine mellow was given, softflavor and rich in nutritional. The basic physicochemical indexes of hakka rice wine duringfermentation were more stable. It was more easy to control the quality of hakka rice wine, anda good environment for microbial metabolism was provided.(2) The quality of traditional Guangdong hakka rice wine was obviously better than thesample with monascus. Adding Chinese yeast and wheat koji during fermentation, which wasbeneficial to reduce the amount of organic acids in hakka yellow rice wine, to improve thenon-volatile organic acid content, to maintain the balance of the flavor, to enhance the tastesense; which could improve the total amino acids, especially the content of7kinds ofessential amino acids. The total amino acid and essential amino acid content of traditionalhakka rice wine was2.79g/L and1.16g/L respectively, which was significantly higher thanmonascus alone and only Chinese yeast and wheat koji. The freshness and sweetness of aminoacid content was higher, at12.79%and27.81%respectively, and the bitterness andastringency amino acid ratio was lower; which could improve the content of GABA in hakkarice wine, increasing health care efficacy.(3) When adding appropriate amount in traditional Guangdong hakka rice wine, theeffect of monascus was more noticeable. It could increase the amount of organic acids, non-volatile organic acid, amino acids, essential amino acids and total content of GABA. Itwas conducive to enhance the nutritional value, flavour and health benefits of the hakka ricewine.(4) Traditional Guangdong hakka rice wine had the soft palate, rich aroma and uniquestyle, its product quality was best. The sample of monascus alone and only Chinese yeast andwheat koji had each characteristics, but the quality remains to be promoted. Reduce theamount of monascus, colour and aroma decreased significantly, taste was indifference.Increase the amount of monascus, hakka rice wine was more bright-coloured color, aromawas more sufficient, but the soft palate was not enough. It showed that monascus wasnecessary of hakka rice wine during fermentation. Using mixed sort of starter duringfermentation could improve the quality of hakka rice wine. Traditional brewing formula hadobvious advantages in terms of sensory quality.(5) Guangdong hakka rice wine of different starter in four different antioxidant of vitromodel, which were total antioxidant capacity, DPPH radical scavenging ability and reducingpower (potassium ferricyanide and FRAP method), showed the different levels of antioxidanteffect. Hakka rice wine with three starters mixed and a high proportion of monascus had thestrongest antioxidant capacity, followed by traditional formula. The effect of using onlyChinese yeast and wheat koji was the worst. The result was in conformity with the totalphenol content, and the monascus addition amount was a positive correlation. Therefore,monascus may be the main contribution in antioxidant activity of hakka rice wine. Addition ofmonascus, antioxidant activity of hakka rice wine also increased, but the anti lipidperoxidation effect was not obvious.