| Pharmaceutical application in starter-making has many benefits, such as providing microbials nutrient, promoting microbials growth, inhibiting microorganisms, and also causing changes during the fermentation of wine in total acid, reducing sugar, alcohol etc, and plays an important role in maintaining the stability of the traditional liqueur starter and enhancing the sweet flavor, nutrition and efficacy. In this study, the effects of three kinds of Chinese herbal medicine as mulberry leaf, Polygonum hydropiper L, cassia on physico-chemical quality indicators in herbal starter’s main microbes were studied. Besides that, optimization of starter making, starter quality indicators and the aroma components of sweet rice wine were measured and analyzed. Main research results were as follows:1. Using traditional methods,the sweet rice wine starter which was added with herbs of the mulberry leaf, Polygonum hydropiper L. or cassia and without herb. Four kinds of starters qualities were comparative analysised. The results showed that yeasts in Polygonum hydropiper L.counted up to 1.4x108 CFU/g, the total number of bacteria in cinnamon tune was the smallest, was 1.1x105 CFU/g, the mold count changed little in the distiller’s yeast; The saccharifying power, sweet rice wine quality indicatorsindexes and sensory score of distillr’s yeast added with Polygonum hydropiper L. or the mulberry leaf were increased significantly(P<0.05), and the saccharifying power was higher when compared to the other starters, was 224.3 mg/g.h; Volatile components analysis showed that there were 32 species of volatile components and contained 60.78% ester compounds in the rice wine fermented with the mulberry leaf starter, 27 species of volatile components and 17.14% ester compounds in Polygonum hydropiper L. rice wine and 36 species of volatile components and 39.31% ester compounds in cassia rice wine.2. The study on the growth and fermentation characteristics of Rhizopus which was isolated from Qingqu starter showed that Polygonum hydropiper L. and the mulberry leaf had the ability of promoting growth of Rhizopus hypha, and conversely, cassia inhibited it. In the culture of liquid medium, mulberry leaf accelerated the saccharification of soluble starch, and 0.3% mulberry leaf addition could fully make starch degradable in 48 h, showed good ability of the saccharification. During the saccharification of starch, the content of reducing sugar was increased at first and reduced later, except for cassia, the content of reducing sugar increased slowly, 0.3% Polygonum hydropiper L., 0.7% mulberry leaf were reached highest at 48 h with the reducing sugar content of 7.23 g/L, 8.74 g/L respectively. In the determination of liquid saccharifying power of the rice culture medium, it showed best saccharifying power at 24 h and reached a maximum of 46.88 U/m L in Polygonum hydropiper L. rice culture medium.3. Study on the growth and fermentation characteristics of yeast isolated from Qingqu starter showed that compared with the control group, the amount of yeast and fermenting power were increasing significantly in whether the mulberry leaf fluid medium was or Polygonum hydropiper L. And Mulberry leaf had a significant effect on yeast fermentation, reaching 6.10g/150 m L in 0.5% mulberry leaves PLM; In Polygonum hydropiper L. and mulberry leaves PLM after 72 h fermentation, yeast count reached 2.62x108 CFU/m L and 1.62x108 CFU/m L respectively. And total ester content showed a trend of first increased and then decreased, reaching the peak at 3 d and total esters content in Polygonum hydropiper L. PLM to 0.46 g/L.4. Study on the two single factors of the mulberry leaf and Polygonum hydropiper L. like adding proportion and adding total amount on rice starter making were studied. The results showed that when the adding ratio was 1.5:1.5, saccharifying power got the best and rice wine indexes achieved an acceptable level, it was 266.4 mg/g.h, when chinese herb medicine adding total amount added up to 0.6%, saccharifying power was highest and reached 385.0 mg/g.h, with suitable sugar degree of 26.2%,alcohol of 4.87%, and total ester content of 0.60 g/L.5. Optimization of sarter making with the recipe of the mulberry leaf and Polygonum hydropiper L..adding ratio of 1.5:1.5, and adding total 0.6%, contrast to three commercial liqueur starters, like Angela, Bee brand of liqueur starter, Qingquan sweet rice wine starter, the quality comparison was taken. The results showed that optimized starter showed significant changed(P<0.05) in liqueur starter quality indicators which compared to the others. the optimized starter had wine production capacity significantly increased(4.85+0.18v/v%), reducing sugar, protein, acid, amino acids nitrogen, saccharifying power also increased, but sugar degree in the sweet rice wine had no significant changed(P> 0.05). By correlation analysis and principal component analysis, it found out 3 principal components, on behalf of the macromolecular substances degradation, generation in provide with ester compounds precursors, Rhizopus of starch saccharification respectively.6. Before and after the fermentation of optimized starter, chemical components like saponin, total amino acid and organic acid content changed significantly(P<0.05) in water soluble, with the saponins, organic acid content increased, total amino acid content decreased. Chemical components like monosaccharides, oligosaccharides and polysaccharides showed significant changed(P<0.05) in alcohol soluble. Flavonoids and alkaloids increased slightly and the content of anthraquinone slingtly reduced. Sweet rice wine samples from 3 d and 30 d were being tested by SPME-GC-MS. The result found that there were 23 and 22 kinds of aroma components respectively. Ester compounds content declined to 23.08% from 42.03% and olefin compounds reduced to 5.54% from 10.85%. It also found that palmitic acid ethyl ester, linoleic acid ethyl ester, ethyl oleate, myristic acid ethyl ester, lauric acid ethyl ester, benzene ethanol had higher content in both samples, which became the main aroma components of sweet rice wine. |
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