| Hazelnut yellow wine is a traditional Chinese food.It is a fermented wine made by fermenting yeast together with yeast and so on.Hazelnut yellow wine is rich in various nutrients and biological activities and is a functional health care product.However,the development of the yellow wine industry in China is slow,and the leading role is still small workshops and home-made,low-volume industrialization and automation.Studying the fermentation process of hazelnut yellow wine and analyzing the quality characteristics of hazelnut yellow wine will undoubtedly have important practical significance for promoting the production of hazelnuts and industrial development.In this study,the optimal liquefaction parameters were determined by the liquefaction process optimization of scorpion.The optimum saccharification parameters were determined by the saccharification process optimization of scorpion.The optimal fermentation parameters were determined by the optimization of scorpion rice wine brewing process,which provided a theoretical reference for the industrial production of medlar yellow wine.The study draws the following main conclusions:(1)The best liquefaction conditions of hazelnut yellow wine showed that the order of influence of temperature,the temperature had the greatest influence,amylase.In the middle of influence,the influence of pH is the smallest,and the optimized combination is A1B3C2.From the practical situation and economic benefits,the suitable conditions for liquefaction of scorpion liquefaction temperature is 70 °C,pH is 6,amylase is 28 u / g.(2)The results of the optimal saccharification conditions of scorpion rice wine showed that the orthogonal test results of scorpion saccharification were obtained by the method of range analysis.The influence of temperature,the saccharification temperature has the greatest influence,the pH influences the second,and the saccharification enzyme has the least influence.The suitable conditions for saccharification of hazelnut are 60°C,pH 3,and saccharification enzyme 100 u / g.(3)The optimum fermentation conditions of hazelnut yellow wine were studied by using alcohol,reducing sugar content and pH value as indicators to study the fermentation effects of different temperature and different proportions of radon tweezers and different red yeast rice varieties on hazelnut yellow wine.The effects of the three-factor and three-level orthogonal tests on the different ratios of the scorpion scorpionscorpion,the fermentation temperature and the amount of red koji were obtained.The ratio of sputum sputum was 1:2,and 10% red koji was added at 27°C.It is best to ferment rice wine for 20 days.(4)The absorbance values of hazelnut yellow wine were measured by colorimetric method,and the total flavonoids and total phenol content were determined by the correlation curve of standard curve to be 1436.58mg/mL and 734.56mg/mL,respectively;The total flavonoids and total phenol content of the commercially available rice wine 1 was 1021.01 mg/L,699.08 mg/L,the flavonoids and phenol of the commercially available rice wine 2,1132.01 mg/L and 704.45 mg/mL.The content of flavonoids and polyphenols in hazelnut yellow wine is higher than that of commercially available rice wine.The FRAP value of the scorpion experiment rice wine is higher than that of the market rice wine 1 and the market rice wine 2.The ABTS removal rate of the medlar experiment rice wine is higher than the two kinds of rice wine sold in the market.The DPPH clearance rate of the scorpion experimental rice wine is higher than the two kinds of rice wine sold in the market.The ABTS ability,DPPH ability and total antioxidant capacity of Gardenia rice wine are stronger than the commercially available rice wine.This study provides a reference for the antioxidant research of gardenia rice wine. |
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