Fermentation Technology And Product Index A Nalysis Of Wine Fermented By Brown Rice And Sprout Brown Rice

Brown rice is the primary meters without excessive processing, itself contains nutrition ingredient is far better than the polished white rice, and after germination of husked rice sprout after its nutrition composition and the physiological activity component compared with brown rice, species more, more rich nutrition. This experiment with brown rice as raw materials, brown rice wine and rice sprout wine fermentation. Through the single factor experiment to determine the optimal process parameters. The weather chromatography-mass spectrometry meter, automatic amino acid analyzer and some conventional detection method, brown rice wine and determination of husked rice sprout wine conventional physical and chemical index changes, amino acids, varieties and contents and aroma compositions. This experiment, the main research contents and the results are as follows:With brown rice as raw material to study of husked rice wine fermentation technology, through the single factor experiment sure brown rice wine brewing and song quantity, temperature, time, saccharification saccharifying add water, yeast addition amount than, fermentation temperature and fermentation time, the result is add song for raw materials of rice1.5%, saccharification temperature28℃, saccharification time48h, add water ratio of1:1, yeast dosage as raw material m0.08%, fermentation temperature for28℃, fermentation time of4d.Rice sprout wine fermentation, and after pretreatment of husked rice will germinate after brown rice stir in a certain amount of liqueur song for saccharification and fermentation, brown rice and song to sprout quantity, saccharification, add water, time than yeast addition amount, fermentation time, through the sensory and physical and chemical analysis for the palate and organization of husked rice sprout wine in good condition. Through the single factor experiment sure sprout wine brewing and song rice is raw material m1.0%, saccharification temperature28℃, saccharification time36h, add water ratio of1:1.5, yeast dosage as raw material m0.06%, fermentation temperature28℃, fermentation time3d.Determination brown rice wine and sprout in the influence of the amino acids husked rice wine, the sprouted brown rice wine amino acid type and quality is higher than brown rice wine, brown rice sprout wine quality rice wine amino acid higher than63.12u g/ml; The essential amino acids content and the kind have different levels of increase, the germinated brown rice wine total mass concentration for31.2u g/ml higher than brown rice wine mass concentration of total18.74u g/ml; In the germination of husked rice wine detection gaba, content is2.3u g/ml. Through the GC/MS analysis brown rice wine, brown rice sprout wine aroma composition effects. Through the volatile detect the brown rice wine aroma compositions and sprout, brown rice wine detected respectively detect58kind of,56kind of aroma compositions. Most aroma compositions for alcohol, acids, lipid, hydrocarbon kind, aromatic and other compounds. One lipid brown rice wine and rice sprout wine esters kinds are not significant, but the relative contents of different ester, brown rice wine ester content of the highest for bay acid ethyl ester1.43%, brown rice sprout wine ester content of the highest for vanilla almond acid ethyl ester3.8%; Rice sprout wine in alcohol kind material, aromatic, acids and other compounds are better than the brown rice wine, these data for sensory to provide the basis.This experiment using brown rice sprout as raw materials of husked rice sprout wine to enhance the ordinary brown rice wine nutritional value, improve the brown rice wine aroma, improve the quality of the brown rice wine.