| Tea is a kind of health drink that people drink every day,mainly manifested in that there are substances with strong antioxidant activity in tea,such as catechins are effective in antioxidant activity;flavonoids rutin has the effect of scavenging free radicals;phenylpropanoids in tea-rich polyphenols have also been widely concerned in terms of antioxidant activity.At present,the intensive processing of tea by-products has become a hot spot of tea research.Sweet wine brewing,as a traditional food in China,is rich in nutrition and sweet in taste.In recent years,sweet wine brewed with Radix Pseudostellariae,Pueraria lobata,Chinese wolfberry and other food co-fermented health food has also been more and more recognized by the public.In this paper,80 mesh "Fuding Dabai" summer and autumn tea powder was used as the main raw material,Aspergillus Q303 as strain,and glutinous rice was added into glutinous rice to obtain a new industrial product-tea glutinous rice mixed sweet wine brewing.The technological process ratio,physicochemical composition and function of tea glutinous rice mixed sweet wine were studied comprehensively.The purpose of this paper is to develop a sweet wine brewed food with flavonoids,polyphenols and catechins as one.The main results of the study are as follows:1 Study on fermentation Technology of Tea and glutinous Rice mixed Sweet WineIn the process of sweet wine fermentation,summer and autumn green tea powder was added to co-fermentation with glutinous rice,and the effects of tea ultra-fine powder,koji inoculation,fermentation temperature(°C)and fermentation time on the fermentation of mixed sweet wine were studied.Sensory evaluation was used as the evaluation index,and the total sugar content,total acid content(in terms of lactic acid)and alcohol content were determined.The results showed that the optimum addition of tea powder was 2.5% by single factor test,the single factor test showed that the optimum inoculation amount of liquor koji was 0.5%,single factor test showed that the optimum fermentation time was 60 hours,the single factor test showed that the fermentation temperature was 30 ℃.The orthogonal test of 4 factors and 3 levels was carried out on the basis of single factor test,the primary and secondary order of the effects of the four factors on the sensory score of tea glutinous rice sweet wine was fermentation temperature > fermentation time > koji inoculation > tea powder addition.The optimal fermentation parameters of tea glutinous rice mixed sweet wine were as follows: tea powder 2.5%,koji 0.4%,fermentation time 56 h,fermentation temperature 32 ℃.2 Determination of Standard components of Tea and glutinous Rice mixed Sweet WineAccording to the national standard,the physical and chemical components of teaglutinous rice mixed sweet wine were determined.The results showed that alcohol content 1.7%vol,total sugar 30.0g/100 g,lead content 0.128mg/kg,total acid 0.18g/kg,inorganic arsenic 0.051 mg / kg,Staphylococcus aureus,salmonella,aflatoxin B1 were not detected,Escherichia coli < 10 CFU max g,the total number of colonies was 56CFU/g.The above physical and chemical indexes are up to the national standard.3 Determination of functional components of Tea and glutinous Rice mixed Sweet WineFurthermore,by comparing the contents of tea-glutinous rice mixed sweet wine with those of sweet wine without tea powder,it was found that in the sweet wine control group without tea powder,soluble sugar: 143.4 ±0.02;free amino acids: 2.4 ±ND;caffeine: 30.7 ±ND;polyphenols: 72.1 ±0.08.In the finished product of tea-glutinous rice mixed sweet wine,soluble sugar: 105.1 ±0.01;amino acid: 7.2 ±ND;caffeine: 36.0±0.01;polyphenols: 199.0 ±0.06(ND is undetected standard deviation).It can be seen that the content of soluble sugar in sweet wine fermented with tea powder decreased,and the content of soluble sugar was positively correlated with sweetness and sugar,so tea glutinous rice sweet wine was more suitable for people with high blood sugar than ordinary sweet wine without tea powder,while the content of caffeine increased and the contents of amino acids and polyphenols increased significantly.The contents of rutin,catechin and chlorogenic acid were determined by ultra-high performance liquid chromatography((UPLC)).The contents of tea-glutinous rice mixed sweet wine were6.65±0.04mg/m L,10.8±0.08mg/m L and 0.25 ±0.01 mg/m L;,respectively.The contents of rutin,catechin and chlorogenic acid were not detected in sweet wine without tea powder.4 Study on the Brewing function of Tea and glutinous Rice mixed Sweet WineFive aspects of antioxidant capacity of tea-glutinous rice mixed sweet wine and sweet wine without tea powder fermentation were determined respectively,with antioxidant Vc and original sweet wine as positive control.The results showed that the antioxidation of tea-glutinous rice mixed sweet wine was better than that of ordinary sweet wine without tea powder.The scavenging effects of DPPH free radicals were as follows: tea glutinous rice mixed sweet wine > tea soup > Vc > sweet wine without tea powder fermentation.The scavenging effect of ABTS free radical was as follows: tea glutinous rice mixed sweet wine > tea soup > sweet wine without tea powder fermentation.The effect of superoxide anion clearance was as follows: Vc > tea glutinous rice mixed sweet wine brew > tea soup > sweet wine without tea powder fermentation.The scavenging effect of hydroxyl radical was as follows: Vc > tea and glutinous rice mixed sweet wine > tea > sweet wine without tea powder fermentation.The effect of iron reducing force was tea glutinous rice mixed sweet wine > Vc > tea soup > sweet wine without tea powder fermentation. |
