Study On Processing Technology And Quality Characteristics Of New Red Curd Chestnut Rice Wine

Rice wine,as a health-care drink,is in line with the concept of green health care for the contemporary people.This experiment uses chestnut and rice as fermentation raw materials,and red yeast is used as a fermentation strain to produce a new type of red by liquefaction,saccharification and fermentation.The chestnut and rice wine is designed to promote the sale of chestnut,enhance its use value,improve the taste of rice wine,and enrich the variety,flavor and quality of rice wine.This thesis explored the optimal saccharification conditions of red yeast rice,and obtained the best production and processing technology by the single factor and orthogonal test on the sensory score of the new red yeast chestnut rice wine.The nutrients contained in chestnut and red yeast rice were included.The secondary metabolites with health care function are transformed into chestnut rice wine as much as possible,and the new finished chestnut rice wine is analyzed and tested for the stability,antioxidant capacity,volatile aroma components and taste of red currant chestnut rice wine.The main research contents are as follows:1.Optimize the saccharification process of red yeast rice.Studies have shown that the optimum saccharification time of red yeast rice is 72 h,and the p H of the optimal saccharification environment is p H=4.Under this condition,the optimal saccharification value can reach 20%.2.In order to study the effects of different factors on the quality of red currant chestnut rice wine,single factor test and orthogonal test were carried out respectively.The results showed that the addition of red yeast rice had the most significant effect on wine quality.The brewing process of red currant chestnut rice wine is optimized,and the best combination of process parameters is: raw material ratio(chestnut: glutinous rice)is 1∶3,red yeast rice is added 1 ∶ 9,water to water ratio is 1 ∶ 4,yeast The addition amount was 0.5%,and the verification test was carried out in this proportion and production process.The total sugar of red currant chestnut rice wine was 10g/L,the highest alcohol content was 12.9% vol,and the total acid content was 4g/L.The content of the substance was 23.2 g/ L.3.In order to explore the antioxidant capacity of red currant chestnut rice wine,the DPPH free radical scavenging ability of red currant chestnut rice wine was tested.The DPPH free radical scavenging rate of the new red currant chestnut rice wine was up to 57.3%.It has certain anti-oxidation application value and lays a certain green health foundation for enriching the varieties of red yeast rice wine in the market.At the same time,the photothermal stability of red currant chestnut rice wine was tested.It was found that red curd chestnut rice wine had little effect on light and heat and was relatively stable.Normal storagewould not affect its appearance change,thus shortening the shelf life.4.GC-MS was used to detect 43 volatile aroma components from red currant chestnut rice wine,mainly alcohols,esters,acids,etc.These substances were coordinated,superimposed and restricted by species,content and mutual The effect makes the red currant chestnut rice wine show a unique flavor.5.Using the electronic tongue to detect the taste of the new red currant chestnut rice wine,compared with the ordinary red yeast rice wine purchased from Fujian,it was found that the sour taste value of the red currant chestnut rice wine was more obvious,and the abundance(fresh aftertaste)value increased.It can be concluded that the flavor of red currant chestnut rice wine is richer.