Studies On The Processing Technology And Quality Of Highland Barley Monascus Purple Sweet Potato Wine

Purple sweet potatos(Ipomoea batatas(L.)Lam.)is rich in protein and anthocyanins,thus purple sweet potato is a high quality material for making wine.Monascus can not only produce a natural pigment-Monascus pigment in the growth process,but also can produce a variety of hydrolases,including protease,saccharifying enzyme and other beneficial hydrolases for liquor production,therefore solid-state fermentation of Monascus can be used as accessories in liquor production.It can not only promote the fermentation of wine,and also can make wine has unique flavor of Monuscus,what’smore,the liquid has the attractive red color.Two kinds of solid-state fermentation of five strains of Monascus were prepared in this experiment,red yeast rice and highland barley Monuscus as saccharification ferment of purple sweet potato wine brewing,and comparative analysis of its’ quality.1.Determination of the best strain of Monascus for the fermentation of Monuscus purple sweet potato wineFive kinds of Monascus strains fermented highland barley and the brewing e xperiment results showed that the water content of five kinds of fermented highla nd barley were less than 9%,the color value is all above 500,and have the acti vity of protease;experimental results showed that the GM12 strain has the highes t score of sensory evaluation,while performing better at alcohol degree、amino ac id nitrogen and anthocyanin in five species.Taking sensory evaluation and the phy sicochemical index perfpnnence,GM12 strains was selected to brewing the highla nd barley Monascus purple sweet potato wine.2.Determination of optimum condition of the liquefaction processWith alpha amylase,liquefaction time,reaction temperature,initial pH value of liquefaction factors by single factor experiment and orthogonal experiment to determine the optimum condition of the liquefaction:alpha amylase additing amount 6U/g,the liquefaction temperature of 65 ℃,purple potato initial pH value 7.0,reaction time 80min.3.Determination of optimum condition of the saccharification processWith the additing amount of glucoamylase,saccharification time,initial pH value factors by single factor experiment and orthogonal experiment to determine the optimum condition of the saccharification:saccharification time:90min,glucoamylase addition amount of 200U/g,the initial pH value 5.0.4.Determination of optimum condition of the fermentation processWith the additing amount of highland barley Monascus and yeast,fermentatio n temperature,fermentation time,initial pH value by single factor experimentand orthogonal experiment to determine the optimum condition of the fermentation pro cess is:the adding amount of highland barley 10%,the temperature of the fermen tation 20℃,the adding amount of yeast 0.2%,the initial pH value of 4.5.Quality analysis of Monuscus purple sweet potato wines made from two kinds o f Monascus fermentation(1)In the aspect of sensory evaluation,the red yeast rice purple potato wine:and the red yeast highland barley purple potato wine both have the attractive color and clear transparent wine body,which both has the flavor of Monascus and purple potato,and has the unique style of the two.The color of the red yeast rice purple potato wine is red to fuchsia while red yeast highland barley purple potato wine’s color is purple pink.(2)The main physical and chemical indicators of red yeast rice purple potato wine:degree of alcohol is 7.86%vol,total sugar content is 6.09 g/L,dry extract content is 27.1 g/L,total acid content is 4.88 g/L,volatile acid is 0.31 g/L,pH is 3.54,amino acid nitrogen is 0.47g/L,anthocyanin content is 106.03 mg/L;highland barley Monascus purple sweet potato wine:degree of alcohol is 6.51%vol,total sugar content is 8.32 g/L,dry extract content is 17.2 g/L,total acid content is 1.77 g/L,volatile acid is 0.40 g/L,pH is 4.18,amino acid nitrogen is 0.75 g/L,anthocyanin content is 128.58 mg/L.The results shows that the highland barley Monascus purple sweet potato wine has lower alcohol higher total sugar,the total acid and dry extract content is lower than the red purple sweet potato wine,amino acid nitrogen and anthocyanin was significantly higher than that of red yeast rice purple potato wine.Overall,the main physical and chemical indexes of two kinds of Monuscus purple sweet potato wine precision can meet the requirements of non-rice dry type Yellow Wine of GB/T 13662-2008 "Yellow Wine",both of two wines has a sweet and sour harmony tastes,and contains a certain amount of nutrients,is a new type of low alcohol purple sweet potato wine products.