Study On The Technology Of Fermented Chinese Koji Fen-flavor Liquor Using Amaranthus Caudatus Seeds

In this thesis,a new type of Chinese koji fen-flavor liquor was developed with Amaranthus caudatus,which was planted in Wenning County of Guizhou Province.After researching the planting to processing system of Amaranthus caudatus,the following results were obtained:1.The physicochemical indexes of the panicle blast grains were measured.The total starch content in the grains of the panicle reached 67%.Through the comparison of the four characteristics of distiller's yeast and fermentation results,it was found that Yufeng brand fresh and cooked distiller's yeast was used as a fermented distiller's yeast,the fermentation speed was moderate,and the yield of liquefied liquor produced by distillation is high,and the overall taste and physical and chemical indicators were ideal,Therefore,Yufeng's amphibious raw and cooked yeast is chosen as the best wine koji for fermented Chinese koji fen-flavor liquor with Amaranthus caudatus seeds.2.Results of raw material pretreatment process.The grain-drying of Amaranthus caudatus seeds was used as a method of puffing,and its expansion rate was 85%.Then adding water for gelatinization after drying out broken dander and the ratio of raw material to water was 1:3.Due to the high starch content of Amaranthus caudatus seeds,Chinese koji fen-flavor liquor was fermented in solid state and liquid state respectively.The results showed that the liquid wine yield was 11.6% higher than the solid state,and the fragrance was outstanding.Therefore,Amaranthus caudatus seeds are suitable for liquid fermentation of liquor.3.The saccharification and hydrolysis of Amaranthus caudatus seeds were performed with saccharifying enzyme,and the effect of saccharifying enzyme of starch was determined by measuring the liquor yield.In this paper,the The two-factor and three-level orthogonal test method was selected to optimize the process of fermenting Amaranthus caudatus seeds fen-flavor liquor.The experimental results showed that the best brewing process parametersof saccharification-hydrolyzed puffed panicle grains were saccharification temperature of58°C,saccharifying enzyme dosage of 0.30%,and saccharification.At the time of 2 hours,the saccharification effect of Amaranthus caudatus seeds was the best,and the liquor yield rate was 51.6%.The optimum brewing process conditions were:yeast inoculum size 0.60%,saccharification temperature 58°C,glucoamylase dosage 0.30%,fermentation temperature30°C,fermentation time 15 days.The wine body is clear and transparent with soft aroma and it has the typical aroma of white liquor.It has the typical aroma of white liquor.After testing,the alcohol volume fraction is about ?52%,the total ester content(based on ethyl acetate)is?0.60g/L,the total acid(calculated on the basis of acetic acid)is ?0.30g/L,and the methanol is ?0.60g/L.which met the requirements of GB/T1078.2-2006 Liquor Analysis Method.4.Based on the brewing process and parameters for Chinese koji fen-flavor liquor using Amaranthus caudatus seeds determined by the laboratory small-scale test,a pilot test and optimization of brewing were conducted at the factory,and the key control technical indicators for the production of fen-flavor liquor by medium-sized and small-sized liquor enterprises were finally determined.The results of the pilot test were as follows: The yield of fen-flavor liquor product was 45.4%(due to poor heat preservation in the fermentation chamber of the factory,fermentation temperature was 21°C),production cycle was 30 days,alcoholicity was 55%vol,and it had typical flavor of liquor,Physical and chemical characteristics test results: total ester(based on ethyl acetate): 0.65g/L;total acid(based on acetic acid): 0.66g/L;ethyl acetate: 0.30g/L;methanol: 0.20g/L.