Optimization Of Liquefaction And Process Bacteriostatic Technology Of Broomcorn Millet Huang Jiu

This paper selected broomcorn millet huang jiu and natural spices as the research object,mainly on millet rice wine brewing process parameters optimization,antibacterial content was studied,the results are as follows:(1)Optimization of liquefaction parameters of broomcorn millet huang jiu.The results were as follows: the liquefaction enzyme,the main fermentation temperature all had certain effects on the quality of broomcorn millet huang jiu.The main and secondary order of the three factors affecting the alcohol content of broomcorn millet huang jiu was as follows: main fermentation temperature > type of liquefaction enzyme > content of rice wine yeast.The fermentation temperature was 26℃,the liquefaction enzyme was medium temperature amylase,and the addition amount of rice wine yeast was 0.6%.The liquefaction of broomcorn millet was sufficient and the subsequent fermentation could be carried out smoothly.(2)Study on the bacteriostatic technology of broomcorn millet huang jiu.The effects of cinnamon,anise and oregano extracts on harmful bacteria were studied after the main fermentation of broomcorn millet huang jiu.First,the harmful microorganisms were identified by RNA sequencing and isolated,and then the bactericidal test was carried out to obtain the best bactericidal spice and the minimum bactericidal concentration.The results were as follows: the contaminated strain during the post-fermentation period was an unknown bacillus,and the unknown bacilli could be killed by adding spice extracts to ensure that the basic physicochemical indexes and microbial detection indexes of millet rice wine met the national standards,and reduced the content of ethyl carbamate(EC)in broomcorn millet huang jiu.The broomcorn millet huang jiu with the highest score by sensory evaluation was broomcorn millet huang jiu treated with cinnamon extract antimicrobial treatment.The wine body was golden and bright,and the aroma of cinnamon and wine were perfectly integrated,and the sensory score was 77 points.(3)Effect of antibacterial technology on flavor of broomcorn millet huang jiu.The aroma components and seven kinds of organic acids of millet rice wine made by antibacterial technology were determined and analyzed,the flavor substances were determined and the best technological process was obtained.The results showed that there were 18 main aroma components of rice wine added with anise extract.The main aroma components of rice wine with cinnamon and oregano extract were 14 and 15,respectively,and the main aroma components of broomcorn millet huang jiu treated by decocting wine technology were 12.The highest content of organic acids was lactic acid,which contributed the most to the taste of rice wine.