Study On The Multi-enzyme Fermentation Technology Of Barley Sake

Sake is rich in amino acids,vitamins and other essential nutrients,it’s alcohol content between 12 %vol and 16 %vol,and more suitable for the elderly and women drinking.It is a low-alcohol drink wine which is popular with consumers.The study used highland barley as raw material,match a certain proportion of glutinous rice,preliminary researched highland barley sake brewing technology.The main consequences are as follows:1.Through consulting documents,reference to traditional barley wine brewing technology and combined with modern winemaking techniques.Using barley and glutinous rice as raw material,the multi-enzymatic fermentation technology of barley sake was obtained.The test first determine the proportion of raw materials.When fermentation is over,using alcohol content,alcohol yield and the difficulty of filtering as indicators,determined the proportion of barley and glutinous rice is 1:3.0.After fermentation,it’s alcohol content is 13.2 %vol,liquor ratio is 170%,relatively easy to filter.2.Research on the liquefaction technics and fermentation techniques.On the basis of single factor experiment,the response surface optimization was carried out to determine the optimum process parameters.Single factor tests and the response surface optimization test of the ratio between material and water,the adding amount of thermostable α-amylase and saccharifying enzyme were conducted.With reducing-sugar content in the saccharification liquid after saccharification as the measurement index,the optimum liquefaction processing saccharification as the measurement index,the optimum liquefaction processing conditions were determined,which included the ratio between material and water1:4.0,the adding amount of thermostable α-amylase 20U/g,the adding amount of saccharifying enzyme 220 U/g,and as a result,the reducing-sugar concentration was 86.42 g/L.Single factor tests and the response surface optimization test of the adding amount of wheat koji,fermentation temperature before and after fermentation were carried out.With sensory scores of the sake as the measurement index,the best fermentation condition were determined,which included the main fermentation temperature 28.5 ℃,temperature after fermentation 14.5 ℃,the adding amount of wheat koji 6.5%.3.In the test barley sake was produced in liquid fermentation,the amount of wheat starer was relatively small,fermentation time was shorter.Adding the appropriate amount of acid protease can increase the content of amino acids in sake,while improving the quality of the sake in stability and flavor.Physical –chemical indicators and sensory evaluation were analyzed completely by changing the addition amount,the optimum dosage was determined as 20 U/g.4.Clarifying agent clarification was selected as the clarifying method for highland barley sake.Four common clarifying agents were selected,with their principles introduced,and the clarification effects were compared.With the light transmittance in wine samples as an index,the influences of the adding amount and clarifying time of the four clarifying agents,the activated carbon,chitosan solution and bentonite solution,on the clarification effects were respectively tested.It was found that the sake samples processing with chitosan solution were of the best stability and the best clarification effect.The light transmittance of sake samples could could be significantly improved by adding a small amount of chitosan solution,which could reach 94.4%.And this method would not affect the flavor of the sake.5.After aging the sake was identified by GC-MS,26 kinds of aroma components were found.Including 9 alcohols,6 lipids,3 acids,3 aldehydes,3 ketones and 2 alkanes.Among them,the content of alcohols was the highest.