Study On Growth Characteristics Of Rice Wine Starter And Its Application In Fermentation Of Dairy Products

In recent years, there is an increasing demand for rice wine and rice wine productiondevelops form home-made level to large-scale industrial production. Under such a trend, thetechnology of rice wine manufacturing is supposed to be enhanced to cope with the fiercecompetition in the market. Therefore, the research is designed to explore the features andapplications of rice wine starter with the intention to establish a solid foundation fortechnology innovation for rice wine production. The study is divided into two parts. In thefirst part, the researcher records the changes of Bacteria counts and spontaneously total sugar,exterior sugar, total acid, alcohol content, and rennet activity are determined in the process.Then, through the study on growth characteristics of rice wine starter, the researcher analyzesthe cause of changes for all factors involved in the process of fermentation. This study showsthat metabolism of microorganisms significantly improves the flavor of rice wine. Theresearch also explores for the improvement of rice wine technology. The findings of theresearch are as follows: the best temperature of whole fermentation in rice wine is28℃;saccharification time is48hours; the starter added is2.0%. In addition, the test showed thatbath processing can be employed to the sterilization of refined rice wine under95℃for15mins, with which method, sterilization results are satisfied and the taste is perfect.The second part of this study explores the liquor of rice wine, which affects the growthcharacteristics of lactic acid bacteria and does nutrition analysis of rice wine and dairyproduct, aiming to improve the technology of producing nutritious set-style yogurt by addingliquor of rice wine. Sterilization condition of rice wine liquor is determined as heat treatmentunder95℃for5mins. Acidity of rice wine yogurt, viscosity, syneresis rate, lactic acidbacterial count, bacteria ratio between streptococcus thermophilus and lactobacillusbulgaricus are examined and through orthogonal test of L8(27), the researcher finds theoptimum technology. The experiment shows the contradistinction between the yogurt withaddition of rice wine and common yogurt without any addition. Liquor of rice wine has asubstantial influence on the growth characteristics of lactic acid bacteria. The addition ofliquor of rice wine provides a variety of benefits: reducing the amount of addition of sucroseapproximately producing ordinary set-style yoghurt; reducing the amount of starter, shortenthe fermentation time to certain degree. Eventually, data are processed in range and varianceanalysis and the following are the optimum process combination of set-style yogurt of ricewine: sucrose addition7%; rice wine addition18%; the inoculation1%; fermentation temperature42℃; fermentation time4h. It is concluded that amount of rice wine additionmay have a notable influence on the quality of rice wine yogurt.