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Development And Production Technology Of Purple Rice Wine

Posted on:2023-03-10Degree:MasterType:Thesis
Country:ChinaCandidate:R L ZhengFull Text:PDF
GTID:2531306794458444Subject:Biological engineering
Abstract/Summary:PDF Full Text Request
Purple rice is a kind of colored cultivars of Oryza sativa L.,which contains stronger nutritional compounds such as protein,amino acids,mineral,anthocyanins,etc.However,purple rice was used as an ingredient in staple food,and its consumption is insufficient.The fermentation of purple rice into purple rice wine can effectively retain the nutrients in purple rice and improve the additional value of purple rice products.This thesis utilizes enzymes to completely replace the Miqu and uses pure yeast to brew purple rice wine.Through strain screening,process optimization,and analysis of finished wine,the brewing process of purple rice wine by enzymatic with non-Miqu method was established.The main findings of this thesis are as follows:Firstly,the characterization of the anthocyanin profile,functional properties and the antioxidant capacity of purple rice and white glutinous rice were carried out.Purple rice had shown higher amino acid content,anthocyanins content and stronger antioxidant capacity.The antioxidant capacity of purple rice was significantly positively correlated with its anthocyanin content.Cyanidin-3-O-glucoside was the most important anthocyanin component in purple rice.Among all purple rice varieties,Zixiangnuo had the highest amino acid content and anthocyanin content.Then,198 strains were isolated from laboratory preserved strains and Miqu samples.Through analyzing their fermentation performance and volatile flavor compounds in rice wine,the yeast strain NO.26 with excellent fermentation performance and excellent aroma characteristics was screened.Next,brewing process of purple rice wine was optimized through the single-factor experiments as follows:firstly,added protease 200 U·g-1 for 30 min in 50℃;and then,added glucoamylase 180U·g-1 for 120 min in 62~65℃.The initial sugar content was 180 g·L-1,yeast inoculum was 5.0×106CFU·m L-1,fermentation temperature was 25℃and the total sugar of the finished wine was adjusted to 17 g·L-1.Finally,the alcohol content of the purple rice wine was 10.20%(v/v),total sugar content was16.67 g·L-1,total acid content was 2.07 g·L-1,and anthocyanins content was 42.36 mg·L-1.Compared with commercial products,the lab-fermented purple rice wine had higher anthocyanin content,better antioxidant capacity,more obvious purple rice aroma,and a fresher and cleaner taste.The changes of anthocyanin content and antioxidant capacity of lab-fermented purple rice wine were significantly different during storage under different conditions.The wine with low temperature and protection from light dark can slow down the reaction of color-fading.
Keywords/Search Tags:purple rice wine, anthocyanins, yeast screening, brewing process, enzymatic with non-Miqu
PDF Full Text Request
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