Study On The Fermented Chinese Yam Wine Via Compound Enzymatic Hydrolysis And Its Clarification Process

This subject use the Chinese yam as raw material，research the brewing porcessof one kind of Chinese yam wine and its clarification process，open up a new way forthe development of Chinese yam product.First of all，we study the preparation of freshyam slurry and the protective coloration technology of it；Second，study on theprocess parameters of viscosity reduction of fresh yam slurry via compoundenzymatic hydrolysis，and high quality yam fermented liquid were prepared.Then，based on the single factor experiments，explore the best fermented process parametersfor the yeast of brewing the Chinese yam wine by using the orthogonal experimengdesign；Finally，study on the5kinds of clarifiers and compound clarifiers formed bythemselves to clarify the effect of the yam wine，select a best scheme to clarify theyam wine.The mai achievements of this research as follows：1：Studies on the protective coloration technology on the fresh yam slurry：Theoptimal anti-browning composition of the fresh yam slurry was NaCl1.9%，citric acid1.0%，VC0.5%and L-lysine0.12%.The optimum temperature of anti-borwingcomposition is15℃andthe optimum time is1.5h.2：Preparation of yam fermented liquid via compound enzymatic hydrolysis：Theeffects of the compound enzymatic hydrolysis on degradation of yam mucilage is bestwhen the proportion of compound enzyme (Cellulase:Mannase)2:1,enzyme amount1.0%， the enzymatic hydrolysis time100mins and the enzymatic hydrolysistemperature50℃.The optimum dosag of α-amylase solution is0.2%and theoptimum dosag of glucoamylase solution is0.15%.3：Optimization of fermatation conditions：The experiments study on4factors toeffect on the Chinese yam wine quality for the amount of yeast inoculation,the initialpH value，the additive amount of (NH4)2SO4and the fermatation temperature.Theoptimization of fermentation conditions is the amount of yeast incoulation9%，zheinitial pH value of yam fermented liquid3.7，the additive amount of (NH4)2SO44mg/L and the fermatation temperature20℃.In this fermatation conditions，thecomprehensive evaluation of the original Chinese yam wine is more than90pointsand experts recognized the Chines yam wine taste.4：Study on the clarification process：The study found the optimum additionquanitity of5kinds of a single clarify is chitosan0.20%，the bentonite0.25%，the glutin0.40%，the diatomite0.8%and the egg white2.5%.The best combinationof the compound clarifiers is chitosan-bentonite-diatomite and the light transmissionrate of the Chinese yam wine can reach95.3%.After clarification by the compoundclarifiers，the Chinese yam wine was golden yellow，clear and transparent，fragranceis strange，delicate and elegant，sweet and sour suitable，the taste is harmonious andthe wine had a typical style.The alcohol content for11.1°，total acid for4.35g/L，totalamount of sugar for1.6g/100mL.The health indicators are as follows:total sulfurdioxide for eaual or lesser than150ppm，total number of bacterial onlonies for equalor lesser than30cells per milliliter，coliform group for equal or lesser than2cells perone hundred milliliter.Pathogens are not checked out.