Research On Key Technology Of Seasoning Wine Based On Tartary Buckwheat And Oryza Glutinosa Fermentation

In this study,buckwheat rice and glutinous rice with high and complete nutritional value were used as raw materials,and yellow wine was brewed through fermentation as the wine base of seasoning wine.The spice granularity,extraction medium,extraction temperature and extraction time of spice were selected through single factor and orthogonal experiments to determine the best extraction of spice extraction liquid.Finally,tartary buckwheat glutinous rice yellow wine is processed into seasoning wine through blending.This new seasoning wine not only has the effect of common seasoning wine,that is,it can remove the fishy smell and greasy taste of dishes,and play the roles of adding freshness,aroma and flavor,but also has rich nutrition and unique flavor.The main research of this experiment is as follows:1.Brewing buckwheat glutinous rice wine: buckwheat and glutinous rice(mass ratio: 1:1)are used as raw materials.Through single factor and orthogonal experiments,the best fermentation process of buckwheat yellow rice wine is obtained as follows: dosage of wine medicine 0.5%,dosage of wheat koji 7%,alcohol dosage 50%vol,ratio of alcohol dosage to raw materials 1:1(V:m),fermentation temperature 27℃,main fermentation time 8 days.Then squeezing and frying the wine to obtain the finished yellow wine,and storing the yellow wine for three months to serve as the wine base of seasoning wine.2.Extraction of spice extract: select spices that meet the national standards according to the traditional formula ratio,through single factor and orthogonal experiments,the best extraction process of spice extract is as follows: the extraction medium is water,the mass ratio of material to water is 1:20,the spice passes through a 4-mesh sieve,the granularity is 4.75 mm,the extraction temperature is 40℃,the extraction time is 14 h,the spice extract obtained after the process of extraction is subjected to coarse filtration and diatomite filtration,has strong fragrance,and the flavoring liquor prepared by the spice extract is not easy to become turbid.3.The blending process of flavoring wine: after a series of tests,the best blending process of the flavoring wine is as follows: 15% flavoring extract,80% buckwheat glutinous rice yellow wine,5% drinking water,1.2% salt based on the total liquid,and 0.06% caramel color.Each index of the seasoning wine prepared by this process meets the requirements of SB/T 10416-2007 “Seasoning wine” and is the best in physical,chemical and sensory evaluation.4.Sterilization process: The sterilization temperature and sterilization time were tested in combination and comprehensively evaluated through sensory evaluation and microbial detection.The optimal sterilization process parameters were obtained as follows: sterilization temperature 85℃,sterilization time 10 min.