Research On The Production Technology And Quality Index Of Coix Seed Wine

Coix Seed is a traditional Chinese medicine, and a kind of fine edible material. In recent years, greater numbers of studies on nutritional components, active constituents and pharmacological effect about coix seed have been reported by domestic and foreign scholars. The results showed that coix seed and its extract have many pharmacological activities, such as anti-cancer, anti-inflammatory, anti-allergy and so on. With the improvement of people’s living standard, health food has been received more and more attention by people. Therefore, as an excellent raw material of health care products, coix seed has a very broad space for development. At present, coix seed are used mainly in medicinal and edible, deep processing is still in the primary stage. There are many reports on the production technology of biscuits, yogurt, compound beverage, fermentation beverage when research on low-grade coix seed wine is not only very little but not perfect.Using coix seed as raw materials, fermentation technology including starch liquefaction and saccharification conditions, coix seed wine fermentation conditions and strains selected were optimized. The physical and chemical indexes and aroma component changes during fermentation were investagated. The quality evaluation system of coix seed wine products were also builded. The conclusions were as follows:(1) Based on the results of single factor and orthogonal experiments, the best conditions of enzymatic hydrolysis of coix seed liquid has been determined. The gelatinized coix seed after beating, were liquefied by the α-amylase in the condition of a-amylase addition2%, pH6.5, hydrolysis temperature60℃and hydrolysis time3h. Then the liquid DE value was22.55%, and the filtered solution was clear and transparent which had light yellow color. Saccharified by the glucoamylase in the condition of saccharification time2.5h, glucoamylase addition2.5%, saccharification temperature60℃and pH4.0. The reducing sugar content and DE value in the final hydrolysis was6.87g/100mL and76.44%respectively.(2) Through the experimental study on screening of active dry yeast, powebb yeast was finally determined as the best yeast for coix seed alcohol fermentation. Adopted modern microbial fermentation technology, based on the single-factor test, optimization for alcohol fermentation was done using response surface methodology. Then the best fermentation technical parameters of coix seed wine was determined, which was ratio of material to water1:4, fermentation temperature30℃, addition of yeast2.2%, pH5.1(the optimization results of the response surface test). Under these conditions, sensory scores, flavonoid and alcohol content was88,138.97mg/L and9.84%(v/v).(3) Through the fermentation tank test results, laboratory experiments to optimize the fermentation conditions of the basic applied to medium fermentor, and the preliminary parameters of coix seed wine fermentation was obtained:temperature30℃, the speed of200rpm, pH5.1, dissolved oxygen was0, the acid was0.5mL/min, the alkali was0.5mL/min.(4) On the fermentation of coix seed wine during the fermentation were studied. Results showed that during the whole fermentation process, the content of polysaccharide in fermentation liquid gradually reduced; alcohol content, acidity and extract content increased by degrees and tends to stable; flavonoid content increased firstly and then decreased in the fermentation broth. On the contrary, the content of amino nitrogen along with the fermentation process decreased firstly and then slightly increased.(5) Through the determination of the physicochemical indexes and chromatic aberration in the aging process, physicochemical indexes had changed but the changes were not great. Chroma with aging time prolonged significantly enhanced.(6) According to the results of examination of coix seed wine aroma components in different fermentation period, the aroma components of coix seed wine which had just been brewed was39, aged one month was57, aged two months was80, aged three months was82, mainly included the type of alcohol, esters, acids, ketones and phenols.