| In order to open up a new way of comprehensive utilization, aspergillus oryzae was used as saccharifying agent with broken japonica rice as main essentials, and developed a new product for the sake with the liquid ferment and the modern technology of sake brewing.And then the sake brewed was used as a alcohol-based, directly through the technique of Ultrasound-assisted extracted the active ingredients in Acanthopanax root, prepared to deploy broken japonica rice sake Acanthopanax health wine with health functions. In the processing, distiller's grains is the main by-product. It was mixed with corn flour, then they were extruded, to develop a savoury snacks with distinctive flavor.The broken japonica rice sake had the following advantages:high wine yield, transparent, clear, light-yellow and no abnormal smell. A total of 26 kinds aroma component of the sake were identified By GC/MS analysis. By peak area normalization method to calculate the relative content chemical composition in the samples, accounted for 98.76% of its total peak area.Among them, there are 7 kinds of alcohol,85.94% of total peak area; 6 kinds of esters, 3.46% of. total peak area; 8 kinds of acid,4.91% of total peak area; also contains 5 kinds of ketones, phenols, heterocycliccompounds,4.45% of total peak area. Analysis of the broken rice sake by amino acid analyzer, there are 18 kinds of amino acids, the total content is 116.78mg/100mL, which contains 7 kinds of essential amino acids of the human body. The total content is 32.67mg/100mL.Taking the yield of flavonoids from Acanthopanax as an index, utilizing orthogonal test of the ultrasonic extraction of Acanthopanax, based on the result of single factor influence. Fixing the optimum extraction technology is as follows:extraction temperature is 60℃, extraction time is 35 minutes, ultrasonic power is 72w and materialwater ratio is 1:40, respectively. There are three components were separated in the Acanthopanax health wine. Component B was identified as flavonoids in Acanthopanax.Component after a 1% ethanol solution of aluminum chloride,10% potassium hydroxide solution on the color and UV-visible spectral analysis. Component C was identified as syringin. through the UV lamp positioning and HPLC chromatographic analysis, and analysis the polysaccharides in the health wine by the phenol-sulfuric acid method. Through the listed results, the Acanthopanax health wine has flavonoids 0.0724mg/mL, syringin 0.1026mg/mL, polysaccharides 0.0414mg/mL. By GC/MS analysis identified a total of 33 kinds aroma component of the Acanthopanax health wine. It was calculated the relative content chemical composition in the samples by peak area normalization method, accounted for 99.13% of its total peak area.Among them, there are 7 kinds of alcohol, 73.12% of total peak area; 6 kinds of esters,5.56% of total peak area; 10 kinds of acid,11.14% of total peak area; In addition, it also contains methane, ethers, aldehydes, ketones, phenols, heterocyclic compounds, a total of 10 species,9.31% of total peak area.Combine with experimental results of single factor, take the material moisture content, screw speed, feed rate, barrel temperature of five districts operating parameters to the radial extrusion expansion ratio in response parameters, the combination of tests can be the center of rotationdesign.The response surface analysis inclueded three levels of each factor, a total of 29 experiments were done. Using Design-Expert7.0 software data obtained from multiple regression analysis to determine the optimal operating parameters for the material extrusion moisture 17%, screw speed 130r/min, feed rate 20r/min five areas barrel temperature 160℃, under these conditions, the radial expansion ratio of the theoretical value is 2.24, while the actual value is 2.20. The relative error is 1.8% compared with the theoretical value. Extruded snack foods is strip, brown yellow, corn fragrance, a touch of alcohol, crispy and delicious. |
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