| Yellow millet wine is a traditional wine in China and is also the huaxia treasure and the wine treasure. As an auxiliary material, polygonatum and buckwheat were used to make broomcorn millet buckwheat yellow wine (BBYW) with traditional yellow millet wine production process combined with new technology in this study, which makes the functional component of buckwheat polygonatum and meddler into yellow wine. The study used different methods to contrast,including fuzzy mathematics, comprehensive judgment,singl-factor experiment and orthogonal test. We have got the optimum manufacturing technology, technical parameters, and raw material ration. We have measured the functional component, flavor component, microelement content. It has laid a good foundation for next health wine products study. It has solved many problems in producing fermentation products, such as the lack of variety, taste bland, and the lack of nutriments.The main results of the study are as follows:(1) The change of iodine color as an index, the liquefaction temperature, the liquefaction time and the additive amount of liquefaction enzyme were be measured. The result showed that the liquefaction parameters of BBYW the additive amount of liquefaction enzyme is 2%,the liquefaction temperature is 100 ?,the liquefaction time is 12 min. With this treatment, the starch from raw material has turned into dextrin and oligosaccharide.(2) Jinshu 8 is a better raw material. The best formula for broomcorn millet with buckwheat millet ratio is 4:1. pepper water concentration is 1.0g/kg and adding 7% dry products.(3) According to the volume of mixed millet, the distiller's yeast was needed 10%, the glycation enzyme was needed 0.02%, the time of glycation was 12-20h and the glycation temperature was 28-30 ?.The wine yeast was needed 10%-30%, product temperature was controlled under 20?, stirred once a day and needed 15d, and then the static fermentation time was 15-25d. The acidity of the beverage was 4, and the alcohol content was 8.9%.(4) The sensory index, physicochemical index and health index of BBYWwere in line with the traditional type of sweet Yellow Wine GB. It was meaning that broomcorn millet and tartary buckwheat seeds which were mixed and fermented can produce high-quality broomcorn millet lowalcohol drink.Major innovation points:(1)This experiment have combined the nutritional characteristics of broomcorn millet with tartary buckwheat's, especially with rutin, quercetin, factor D-chiral inositol and other physiological functions, which can regulate the blood sugar effectively and improve health conditions from three tenors crowd. Flavonoid content in broomcorn millet was 1.18 lutin·mg·g-1, polyphenol content was 23 GAC·mg·g-1; flavonoids in fermented products was 90.08 Mg-L-1, the polyphenol content was 21.01 GAC·G··L-1; The medlar as auxiliary material, which was medicinal and edible food, it has improved the quality, including sweet, flavor, color, nutrition, which made products have health care function and strong mellow characteristics.(2)The unique bioengineering technology and the unique distiller's yeast made the product have special sense-organ quality,high clarity, better color and more sweet smells. With low alcohol degree, low consumption of grain, high nutrition, etc.(3)The production combined the modern food processing technology with bioengineering technology, which paid attention to the study of mechanical applications and could store without precipitation for a long time and the effect was more ideal.The production which broke the traditional technology and had less time, less labor and was more environmental can prolong the shelf life through sterilization. Later,it will have lower alcohol and more sweet. |
PDF Full Text Request