Study On The ProcessingTechnology Of Rhodiola Composite Fermented Health Wine

Rhodiola (Rhodiold sachalinensis A. Bor), from Crassuaceae family, is a kind of perennial berbaceous herb. Many studies indicated thai the plant has the functions of strengthening the body resistance and consolidating the constitutions. Its function of developing immunity is about 2 times as strong as Ginseng. Main ingredients of Rhodiold Sachlinensis are including Salidroside, Tyrosol, 18 kinds of amino acid, polysacchaiide and 21 kinds of inorganic elements such as iron, sodium, magnesium and selenium in Rhodiola's components. Pharmacological studies show Rhodiola has anti-fatigue and anti-anoxia, anti-aging, and promote the body protein metabolism, anti-inflammatory, cardiac, Anti-tumor efficacy. As a health food resources and national resources, it has been recognized because of its non-toxic, non-addictive drugs.In this study, Rhodiola and glutinous rice for raw materials developed health fermented wine. It not only makes full use of starch in the glutinous rice, transfers the nutrients in glutinous rice to the wine, and forms a new nutritional ingredients in the fermentation process, but also keeps the Rhodiola salidroside, Flavonoids and other nutritional components of the activity through fermentation or enzymatic hydrolysis using microbial fermentation bacteria, and enable to increase nutrients or functional factor.This article, based on processing high-quality health. Rhodiola glutinous rice wine, mainly studys the conditions for saccharifinca-tion, membrane filtration test and the deployment of experimental, fermentation process parameters identification, Afterf ermentation temperature setting, stability test, Nutrition Analysis System, and other aspects. The results showed: (1) Through glycosylated orthogonal test, When the substrate concentration is 1:2, glycosylated temperature is 60℃, the enzyme dosage is 0.5%and glycosylated time is 6 hours, glycosylating was at best, and the sugar concentration was 33% (2) through fermentation orthogonal test, when adding the yeast is 2.0%, proportion of Rhodiola and glutinous rice is 1:1, the temperature is 28℃, and fermentation time is seven days, alcoholicity of the wine was the highest and sensory evaluation was the best.. (3) By fermentation experiment, when the temperature is 10-15℃in after fermentation, the wine was clarified and the sensory evaluation was the best; (4) stability analysis of for Rhodiola rice wine learned: liquor have slightly floc below-6℃, the main cause of muddy sediments is protein in liquor. (5) wine samples used different membrane filtration do frozen tests, the natural conditions testing, and sensory evaluation, Finally, this study determines that the pore size membrane is 0.15um. At this moment, liquor keeps clarification, a minor component of wine losses few, and sensory quality improved significantly.