Study On The Processing Technology Of Yam Sake

Yam sake was developed by using yam as main raw material,rice as auxiliary material and homemade purebred koji,active dry yeast used as saccharifying ferments,Select the semi-solid fermentation.Aspergillus oryzae and Rhizopus were produced rice-koji and bran-koji,according to the size of enzyme activity and select Aspergillus oryzae produced purebred rice-koji as yam sake brewing koji.The Aspergillus oryzae starter-making optimum process conditions were as follows:1%inoculation quantity of Aspergillus oryzae,the water content of rice control between 40?50%,The temperature control between 33?35 ?,the time control between 60?72h.The yam sake brewing process conditions were determined as folIows:The ratio of raw material scheme was determined:The yam addition of 51%,the rice addition of 34%and the koji addition of 15%;The ratio of rice and water was 1:1.2;The active dry yeast inoculum concentration of 0.8‰;The optimum fermentation temperature was at 20?,the main fermentation time for 7d,after fermentation time for 15?20 d.The experiment compared bentonite,chitosan,gelatin,casein,diatomaceous earth and activated carbon on the clarification decolorization effect of yam sake.Select JT-450 activated carbon as the best clarification decolorantand.The yam sake optimum clarification decolorant process conditions were determined as follows:The activated carbon content was 3‰,treatment temperature was 40?and treatment time was 8 h.Using GC-MS to analyze the flavor ingredients in yam sake and preliminary identified 37 kinds of flavoring substance.Including 12 kinds of esters,8 kinds of alcohols,4 kinds of acids,4 kinds of ethers,4 kinds of hydrocarbons,2 kinds of aldehydes,2 kinds of phenolics and 1 kind of ketone.The highest relative content of alcohols,esters and acids followed.proportion of the total content of the order of 49.67%,26.08%and 6.68%.The alcohols and esters accounted for 75.55%of total content in yam sake of flavor substances,its constitute the main source of yam sake aroma components.Determination of yam sake of nutrients and functional ingredients to obtain amino acid content,total flavonoid content and polysaccharide content respectively were 4.341 mg/mL,205.48 ?g/mLand 12.77 mg/mL,determination of blank liquor samples(pure rice)of amino acid content,total flavonoid content and polysaccharide content respectively were 3.839 mg/mL,47.80 mu g/mL and 8.43 mg/mL,respectively were 47.80 ?g/mL,8.43 mg/mL.By contrast,yam sake of amino acid content increased by 13.07%,total flavonoids content increased by 329.87%,polysaccharide content increased by 51.48%.The results show brewing wine made from yam than ordinary rice has more nutrition and health care function.An analysis of the basic physical and chemical index product wine:the alcohol content was 14.90%vol,the total sugar(glucose)content was 5.80 g/L,the total acid(lactic acid)3.71 g/L,the amino nitrogen was 0.49 g/L,the sugar solids content was 17.50 g/L.