Study On The Key Production Technology Of Instant Sweet Rice Wine

The sweet rice wine was a kind of traditional low alcohol health beverage in China.It was brewed through socking rice.steaming rice, saccharifying.fermenting etc..by using glutinous rice as material.It was inglucose.maltse.aminoacid.vitamin.organicacid and polysaccharose.and was a fine nourishing product with high nutritive value.But the traditional brewing skill was accoding to experience,there was not unified standard so the qualities were different and the properties of final product were unsteady.The instant sweet rice wine developed in this paper was easy to eat.It just need.add warmer water into instant rice and ferment one or two days at suitabe temperature.The key technology of instant sweet rice wine was sysmatic studied.The results as following:1The technology for or a-instant rice is discussed and the results showed that the most suitable condition for rice soaking was40min at60℃; steaming under the temperature of108℃for30min, using100℃hot water separatin for5min and drying at100℃for2.5hours.2Strain A12which was suite for producting of instant sweet rice wine,was isolated and purificated from traditional Liqueur Koji. Morphological and molecular identification of strain A12was done in this paper.The rsult showed that:Stain A12was Rhizopus oryzae.3The common potato medium was optimized by single factor and orthogonal test The best ratio of PDA medium was0.35%beef extract,0.45%yeast extract.3.5%corn juice.The results showed that the glucoamylase activity of Rhizopus oryzae cultured by the improved PDA was1374u/g, in contrast to1190u/g which was cultured by common PDA. The glucoamylase activity of was signally improved.4The orthogonal method was employed as the experimental design method for the optimization process parameters including fermentation temperature, inoculation size, fermentation time and the ratio of rice to water. The results suggested that the optimal performance for brewing of instant sweet rice wine was achieved under the conditions of the1:2.0ratio of rice to water,1%(W/W) of inoculation level and fermentation at30℃for48hours. Nutrients contained in the instant sweet rice wine had no difference with the tradtional sweet rice wine.5Introduction for the instant sweet rice wine:just put100g of the instant rice which cantains starters into suitable container.add about200mL water at the temperature of55℃, Fermented at30℃for48hours.Then it can be eat.