Researching Fermentation Technology And Developmenting New Product Of Dense Wine

Dense 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 diferent and the properties of final product were unsteady that it unease produce in big scale. Therefore, the liquefaction condition,saccharifying conditions, fermenting processing, the using of stabilizer and sterilizing condition, and the processing and technique were researched for new dense wine.The following achievements were obtained.1.The best liquefying reaction was conducted by 1.0%а-amylase at 40℃for 120min by the single-factor experiments2. The best saccharification reaction was conducted by 0.5%β-amylase at 30℃for 24h optimized by the single-factor experiments.3. The best ingredient of the yeast complex were consisted of 0.8% liqueur koji,0.05% yellow rice wine yeast and 0.1% grapte wine yeast optimized by orthogonal experiments.4. The best fermentation conditions were 1 to1 of rice to water, 0.64%, 0.04% and 0.08% of the three yeasts, at 30℃for 72h optimized by orthogonal experiments. The unique flavor and pure spirit of wine had been made by those optimized technology.5. Composite the protease and stabilizer could increase efficiently the stability of opacity dense wine.The best quality indicated that treating with 10ml/kL papain at pH 4.6, 60°C for 3h firstly, then adding 0.04% xanthan gum, and being incubated at 75℃-80℃for 30-40min . The best sterilizing condition of opacity dense wine was obtained,6. The best clarification methods wascold treatment at 5℃for 24h, adding the 0.04% xanthan gum in supernatant. The best sterilizing condition of clarification dense wine was water bath 80℃-85℃for 30-40min.7. The series dense wine beverage were made by adding the lotus leaf extract, bamboo leaves extract and reed leaves extract into clarification dense wine respectively. The best composition of lotus leaf dense wine beverage were:54% dense wine,30%lotus leaf extract,10% honey which mass fraction was 40%,1% citric acid which mass fraction was 1.0%.The best composition of bamboo leaves dense wine beverage were:51.5% dense wine,32.5% bamboo leaves extract,15% honey which mass fraction was 40%,1% citric acid which mass fraction was 1.0%.The best composition of reed leaves dense wine beverage were:45.8% dense wine,35% reed leaves extract,18% honey which mass fraction was 40%,1.2% citric acid which mass fraction was 1.0%.8. The production process of osmanthus fragrans dense wine was reseached, combineing with the traditional ones and some innovation methods. The test results had been gotten by addition 6.25% sugaring osmanthus fragrans, reflux extracting at 75℃for 2.5h, and filtrating though the screen .9. A new kind of dense wine product was developed by adding the black tea. The test results was: addition 0.8% black tea, reflux extracting at 80℃for 30min, and filtrating though the screen .