Study On The Fermentation Process And Antioxidant Properties Of Truffle Win

In this study,India truffle and glutinous rice for raw materials were developed truffle fermented wine.The processing technology of truffle fermented wine was optimized,including the saccharification techniques of glutinous rice,the main fermentation and the clarification process of truffle fermented wine.Basic nutrition composition and aroma components of truffle fermented wine were also determined,compared antioxidant activity of truffle fermented wine and truffle soaked wine and glutinous rice wine.1.The saccharification techniques optimization of glutinousIn the process of saccharification techniques of glutinous rice,the effects of three factors on saccharification techniques were studied,which included saccharification time,saccharification temperature and dosage of glucoamylase.Optimnm technological condition combination of saccharification was detemined by orthogonal test design:the saccharification time of glutinous rice was 6h,the additive volume of glucoamylase was 0.3%,and the saccharification temperature was 60℃.The content of reducing sugar was 56.45g/100mL through verification test at the optimnm parameters.2.The main fermentation process of truffle fermented wineThe effects of four factors on main fermentation process were studied in the fermentation,which included the main fermentation temperature and initial sugar content and yeast inoculation quantity and fermentation time.Optimnm technological condition combination of the main fermentation process of truffle fermented wine was detemined by orthogonal test design:the initial sugar content was 210g/L,the fermentation temperature was 24℃,the fermentation time was 6 days,the yeast inoculation amount was 1%.The composite score of truffle fermented wine was 90 under the condition of combination.The alcohol of base wine was 10.2%,solids content was 5.4%.Truffle fermented wine was clear and transparent,red and yellow,uniform,typical outstanding,and it had special aroma and taste of truffle and glutinous rice.3.The clarification process of truffle fermented wineSeveral clarification methods were used to studythe effect of clarification of truffle wine.It turned out that the best clarification effect was clarification of bentonite,but dosage of bentonite should not be too large,otherwise the color value of the truffle wine would have a greater influence.We suggested that dosage of bentonite controlled between 0.06%and 0.1%.The optimal dosage of chitosan clarification was 0.01%.The clarity of truffle wine was 93.5%at the dosage of chitosan.4.Basic composition and aroma components of truffle fermented wineTruffle fermented wine was clear and transparent,red and yellow,uniform,taste of soft and mellow,slightly acidic.The alcohol of base wine was 12%,solids content was 4.8%,the polysaccharide content was 1.06g/L,the tatal acid content was 4.03g/L,the free amino acid content was 31.46mg/100mL,the total amino acid content was 153.14mg/100mL.The truffle wine contained 17 kinds of amino acids,in which including 7 kinds of essential amino acids.They reached 34.47%of total amino acids content.The truffle fermented wine was analyzed by gas chromatography-mass spectrometry and a total of 49 kinds of aroma components were identified,including alcohols 12,esters 16,acids 9,aldehydes 5,ketones 5 and two kinds of others.The alcohol and ester were the main aroma components of the truffle fermented wine.5.The antioxidant tests in vitro of truffle fermented wineAs DPPH,the hydroxyl radical scavenging capacity,antioxidant activity of truffle fermented wine,truffle soaked wine and glutinous rice wine were determined.The results showed that truffle fermented wine had good DPPH scavenging capacity,which EC50 value was 0.047mL.Next was truffle soaked wine and glutinous rice wine was the worst.The hydroxyl radical scavenging capacity of truffle soaked wine was relatively good,followed by was truffle fermented wine.Three samples all had dose-dependent,with the increase of dose the activity strengthening.