Studies On Technique Of Fermenting Glutinous Rice And The Exploitation Of Glutinous Rice Wine

Glutinous rice wine was a kind of traditional low alcohol health beverage in China. It was brewed through socking rice, steaming rice, saccharifying, fermenting etc., by using glutinous rice as material. It was in glucose, maltose, amino acid, vitamin, organic acid and polysaccharose, and was a fine nourishing product with high nutritive value. But the traditional brewing skill was always according to experience, there was not unified standard so the qualities were different and the properties of final product were unsteady that it cound produce in big scale. Therefore, it was studied on the saccharifying conditions, fermenting processing, glucoamylase immobilizing, the using of stabilizer and sterilizing condition, and the processing and technique were researched about typical glutinous rice turbid wine (lentinus edodes and glutinous rice turbid wine), thick wine (Babao glutinous rice thick wine) and clear wine (ginko glutinous rice clear wine). Following achievements were obtained.By contrast with traditional saccharifying method, the process parameter was standard to make the defect of single mouth feel of traditional product improve and the saccharifying time shortened from 72h to 48h. The best saccharifying conditions were: the temperature 27～30℃, the mixing proportion of Rhizopus and Aspergillus 1:1, added ratio 0.2%, the time 48h to be good for industry processing.Adopting adsorption and cross-linked method, the technique of glucoamylase immobilization and its properties were studied in the process of glutinous rice wine, using oxidize aluminum and glutaric dialdehyde. The activity recoveries of enzyme were 79.00% and 86.86% when the quantity of enzyme was 180IU/ml and the glutaric dialdehyde was 1.5%.Besides,the optimum pH of immobilized glucoamylase was 4.5 and temperature was 55℃. The application of immobilized glucoamylase in glutinous rice wine shortened the saccharifying time and improved the utilization ratio of equipment and installations, and it was easy to separate the enzyme from the product and the could use again and again.The different fermentation conditions had important influence on the quality of glutinous rice thick. So it was important to stabilize the fermentation conditions in order to improve the quality in big scale processing. The experiments showed that the best fermentation conditions were: added ratio of mold starter 5%, water 1.5times, the fermenting temperature 29℃.The stabilizer could increase efficiently the stability of product. The compound stabilizers were not only better but also cheaper. The test indicated that the Xanthan gum was 0.06%, CMC 0.15% and Sodium alginate was 0.09% and the stable time was above three months.The best sterilizing condition of glutinous rice wine were: water bath 80℃, time 30min. The lentinus edodes and glutinous rice turbid wine had good flavor by using the single fermenting and then blending. The processing parameter were: ADY1‰, sweet vinum 1.5%, sucrose 10% and fermentation broth of lentinus edodes was (1～2):1.The third proportion of fermented liquid and Babao guidance material was better through the fuzzy judgment. The flavor of Babao glutinous rice thick wine was good and the nutrition was high. The sterilizing temperature of finished product was 90～95℃ and the time was 20min.The ginkgo glutinous rice clear wine was function product. Its alcoholicity was 6%, pH was 4.0 and the sugar was 2.5% and the flavonoid was 16.2mg/100ml.