Studies On The Processing Technology Of Light-type Rice Wine Of Min School With Low Alcohol

Rice wine is Chinese specialty, as one of the three most ancient wine products in the world, it wins the honor of "State Wine". However, the rice wine industry development was restricted because the traditional wine tasted mellow and dryness-heat in the summer. It should innovate the process of traditional fermentation for the taste of wine can adapt to consumers needs. The subject was based on the traditional rice wine brewing process of Min School, which was uesd the two grains(round shaped rice and sticky rice)as main material and lotus seed as the excipient material. The quality of rice wine was improved by adding raw lotus slurry and gutian monascus as saccharification during the saccharification and fermentation.1,The quality of rice wine was improved by adding lotus seed excipient on the base of the traditional rice wine brewing process of Min School. Three groups included the rice group (control group), raw lotus seed group and cooked lotus seed group were tested. By comparing the changes of physicochemical index and sensory qualities of the three test groups during the fermentation period. The sensory index was evaluated on the three liquor samples after fermentation and filtration. The improving technology was finally determined that the raw lotus slurry was added during the saccharification and fermentation, which was based on the traditional rice wine brewing process of Min School.2,The spiral flat membrane ultrafiltration equipment was researched on the rice wine ultrafiltration. Comprehensive the effects of ultrafiltration property, physicochemical index and sensory qualities and total bacteria counts, which was based on the four kinds of ultrafiltration membranes:PS(polysulfone)membrane,PVC(polrvinyl chloride) membrane,CA(cellulose acetate)membrane,PES(polyether sulfone)membrane. It was finally determined the PES membrane as the ultrafiltration membrane of rice wine. Different membrane pore size(molecular weight cutoff):10000Da,30000Da,50000Da,80000Da of PES membrane was chose to ultrafiltration experiment for further optimization of membrane materials. It was finally determined the PES membrane pore size of 50000Da as the best ultrafiltration membrane of rice wine, which was comprehensive by the effects of physicochemical index, sensory qualities scores and total bacteria counts. And the best ultrafiltration condition:ultrafiltration pressure for 0.30 MPa, ultrafiltration temperature for 35. degrees Celsius, ultrafiltration for 13 minutes was finally determined. A kind of ideal light-type rice wine with low alcohol was allocated by adding sweet Xiangxue wine, honey and coordinating the proportion of total sugar, alcohol content and total acidity content.3,Polyphenol content in Light-type Rice Wine was determined by Folin-Ciocalteu method, and it was found there was large amount of polyphenol substances in the wine. Functions of scavenging hydroxyl radical and antioxidation were studied,,and ability of SOD was studied as well. The results showed that Scavenging hydroxyl radical ability of rice wine was 78.41U/mL, equivalent to 55.56% that of BHA, and 50.00% of BHT. SOD ability of rice wine was 54.56U/mL, equivalent to76.87% that of BHA, and 65.14%of BHT. Antioxidation ability of rice wine was 10.69U/mL, equivalent to 63.52% that of BHA, and 57.72% of BHT.