Research On The Brewing Process Of Lycium Barbarum Rice Wine

Rice wine, a kind of Chinese traditional wine, is a famous in the world and considered as treasure of China. Lycium barbarum used both as food and medicine contains lots of biologic active components, of which Lycium barbarum polysaccharide is the most valuable.Lycium rice wine in this research is a kind of functional rice wine fermented in a traditional way.In this paper,Lycium barbarum was utilized as auxiliary material for brewing Chinese rice wine which has function actvivity of Lycium barbarum.In this study, the brewing process and the color-protecting method of the rice wine was investigated. What's more the functional components were determined as well.Single-factor experiment, orthogonal design and analysis of response surface were used to optimal the fermentation condition and color-protecting method of Lycium barbarum rice wine condition, at the same time, changes of reducing sugar and alcoholicity were dermined.At last,the molecular weight distribution and content of Lycium barbarum polysaccharide and the amino acid were determined.The main results were as follows:The optimal ration of Lycium barbarum is 9% of the rice.Wheat koji is a quite important material.The higher the amylase activity and saccharoid power is,the higher the wine's alcoholicity is.The best Lycium barbarum rice wine can be brewed by 16% of wheat koji and 0.1% of yeast at 28℃in 7 days.Adding color-protective ingredient can protect the color of Lycium barbarum rice ine.The more,the better till the concentration of antiscorbutic vitamin and citric acid reaches 0.6g/L and 3.0g/L respectively.Rising temperature and time of sterilizing does harm to the wine's color.The optimal result of color-protecting was optained by using 0.6g/L of antiscorbutic vitamin and 4.0g/L of citric acid with the rice wine sterilized at 82.71℃for 15.78min.Lycium barbarum polysaccharide in Lycium barbarum rice ine is remarkably more than in the contrast rice wine by over 30%.As Lycium barbarum itself contains abundant amino acid ,total amino acid amount in Lycium barbarum rice wine has 54% more than in the control rice wine.The molecular weight of 61.6% of polysaccharide in Lycium barbarum rice wine is between 3130 and 95936 and the Mw is 15949.