Research On The Brewing Process Of Chinese Yam Red Yeast Rice Wine

Rice wine is the treasure of the Chinese nation and has five thousand years of history so far.Because of wine of supple,full-bodied,mellow,it is said the world’s three ancient wine together with beer and wine.Red Yeast also known as Dan song,is a unique purple rice koji produced by Monascus fermentation bacteria,origin distributed in Fujian,Zhejiang,Jiangsu and Taiwan Province and Fujian Province is the major producer of red yeast rice.Red yeast rice is the main saccharification and fermentation agent of production of Fujian Province.Chinese yam red yeast rice wine(dioscoea opposita)genus dioscorea,is rich in protein(including 18 amino acids),starch,sugar and vitamins(riboflavin,vitamin C,etc.),also contains saponins,choline,and other active glycoprotein substance,and has a high nutritional value,medicinal value and economic value.In this thesis,Chinese yam,rice were used as the main raw material,red yeast rice as the main saccharification and fermentation agent in order to developed a refreshing type of yam and red yeast rice wine.The main conclusions are as follows:(1)The concentration of sodium hydroxide,added amount of peeling agents,peeling time and flaking temperature were selected as four factors,the peeling rate and degree of completion were chosed as evaluation to explore the different factor levels on yam peeling effect,on this basis,using orthogonal analysis,to obtain the optimal yam peeling process parameters:NaOH concentration of 2.0%,0.4%dosage of peeling,peeling liquid temperature 60℃,peeling time 10min.Applying the above process,yam shape after peeling full,fleshy and smooth.(2)The solid-liquid ratio,a-amylase dosage,dosage of neutral protease PW100,hydrolysis time were selected as four factors,the DE value and amino nitrogen content as an indicator to explore the different factor levels on yam enzymatic effect,on the basis of the orthogonal test analysis,the optimal enzymatic hydrolysis process parameters were obtained:the natural pH,reaction temperature 60℃,the dosage of a-amylase 0.1%,neutral protease dosage 0.04%,solid-liquid ratio 1:15,reaction time 150min.(3)Mingxi yam hydrolyzate,glutinous rice as the main raw material,red yeast rice as the main saccharification and fermentation agent,and build a "double hyperbolic dual enzyme" fermentation liquor refreshing yam production process parameters:yam hydrolyzate 30%,water ratio 1:1.1,red yeast dosage of 3%,0.3%white song dosage,dosage of 0.04%glucoamylase,protease dosage of 0.01%,fermentation for 45d.(4)The main material influence Chinese yam red yeast rice wine stability is a polymer protein;chitosan,gelatin,PVPP,and bentonite has a certain effect on Chinese yam red yeast rice wine clarification,in which chitosan was the best.Chitosan and ultrafiltration clarify optimal process parameters were:25℃,the chitosan dosage 0.15g/L,3h,ultrafiltration pressure 0.20Mpa,20min.Under this condition,Chinese yam red yeast rice wine clarity highest,89.7%,chroma is 0.348.Meanwhile,the clarification treatment did not affect the main physical and chemical indicators and characteristics aroma volatile content of wine.