| Polygonatum is the traditional Chinese medicine, which is the plants drying tuber ofthe liliaceous. It has the function of tonifying spleen, runfei, invigorating qi and nourishingyin, and used to cure the disease of nourish Yin deficiency, dryness of lung, dry cough,deficiency of the kidney, thirst, deficiency of the spleen and stomach and so on. Modernpharmaceutical research prove that it can enhance immunity, reduce the blood lipids andglucose level, antibacterial, antitumor, antiviral and so on.In the future, Polygonatum willhave wide application prospect in the drug and health products.This paper studied on the fermentation wine that made by the Polygonatum andglutinous rice, mainly research on the extraction method of Polygonatum, the way of theglutinous rice liquefaction and saccharifying processing, fermentation conditions,clarification, and the analysis of the principal ingredient, the main results are as follows:Polygonatum was extracted with the method of cellulase enzyme under ultrasonicwave, by single factor and orthogonal experiments, the optimum extraction conditions asfollows: the quality ratio of enzyme to substrate1%, ultrasonic time40min, ultrasonictemperature55℃, extraction pH5.5, ultrasonic power300W. Compared with thetraditional extraction method, the method of cellulase enzyme under ultrasonic waveextraction had the advantages of saving time and high efficiency.For greater efficiency using glutinous rice, the starch was hydrolyzed by enzyme, theresult showing that the optimal addition of amylase was0.03%, the temperature70℃, pH6.5; the optimal addition of saccharification enzyme was0.4%, the temperature60℃, pH4.3, and the saccharification processing time was about one hour.In the pre-fermentation, the total water addition was determined first, then with singlefactor experiment and the response surface experiments, the optimum fermentationconditions as follows: the weight of water was3times to dry glutinous rice (subtract theweight water of Polygonatum extracted), yeast addition amount4.7%, Polygonatumproportion12.4%, temperature24℃.In the post-fermentation experiments, base on the best conditions of pre-fermentation,kept the post-fermentation experiments under15℃, tested the trend of several main indexparameters in the fermentation process and determine the optimal pre-fermentation andpost-fermentation time for6days and15days respectively.Fermentation experiments add different amount of wheat koji on the best condition,compared the several main index parameters. The results showed that the biggest difference was the nitrogen content of amino acid, comprehensive analysis of all possiblefactors, the wheat koji appropriate adding was5%.Six clarifiers including diatomite, chitosan, bentonite, casein, PVPP and gelatin wereapplied separately in the clarifying treatment of Polygonatum wine, the values of Light andmain index parameters were detected, the result showed that the appropriate clarify wasbentonite, and the adding0.1g/100mL, time16h.The amino acids and aroma in the wine that adding wheat koji, no wheat koji andclarified by bentonite were detected by the method of HPLC Accq.Tag and GC-MS. Theresults showed that,(1) The amino acids species was very rich in Polygonatum wine andthe17kinds of amino acids all were detected, the content of amino acids in adding wheatkoji wine was8.18times than have no wheat koji, and by clarified with bentonite, thecontent had a certain loss. In the flavor amino acids, mainly with sweet and bitter, wasgiven priority total of nearly90%.(2) The aroma kinds in adding wheat koji wine was12less than that have no wheat koji, including mainly esters, alcohols and acid, but the formeraroma content was much higher than the latter, and was3.14times,3.26times and5.20times respectively. By clarified with bentonit, the aroma composition and content havegreatly reduced, and have great influence on the flavor of Polygonatum wine.The wine that having no adding tasted sour prominent, by adding2-2.5%sugar, canmake the palate harmonious. |
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