Research On The Key Technology Of Brewing Wine With Lotus Episperm And Rice

Lotus, as a medicinal and edible plant, since ancient times, has always been the favor of people because of its rich nutrition and special role of nourishing effect. It is one of the raw materials in our country as well as the people of Southeast Asia’s most favorite health food. The lotus is mechanically rubbed off in the process, the red sheath because of its bitter taste, has not been well utilized for a long time, resulting in substantial resource waste and environmental pollution. In this study, according to the traditional rice wine brewing process, using the lotus episperm as the auxiliary materials, brewing new types of health lotus episperm rice wine.The relative research conclusions are as follows:1Selecting several fermented wheat koji from market, through research the reducing sugar content, the alcohol content, pH, total nitrogen content, and final the wine rate changes in its seven-day fermentation process, consolidated the results of sensory evaluation, to preliminary comparison of the effectiveness of the various koji fermentation. The test results show that, in fermentation process, ShaoXing wheat koji making starch into reducing sugars and further into ethanol capacity are higher than other kojis, the highest ability to break down proteins, higher utilization of raw rice, and its acidity was moderate. In the last day rice wine fermented by ShaoXing wheat koji,the alcohol content was15.1,total nitrogen content wasl.57%,pH was4.48and liquor yield was17.97mL/100g.The sensory evaluation showed that, Shaoxing wheat koji in appearance, taste and aroma can give a good flavor of the wine, tastes best, and it was significant differences better than in several other koji. Therefore choose Shaoxing wheat koji as this rice wine brewing koji, and laid the foundation for further study late fermentation process.2The response surface methodology was applied to optimize fermentation parameters for lotus episperm rice wine. On the basis of single factor experiments, the fermentation time, wheat koji inoculums size, and temperature on the yield of alcohol were effects. A regression model for the yield of alcohol was established using a Box-Behnken design involving the above three factors at three levels. Results showed that the optimal fermentation parameters were as follows:the fermentation time was14days, inoculums size wasl.0%, and temperature was30℃.Under these conditions, the yield of alcohol was14.2%, closed to predicted yield of14.54%. This model is reliable and could predict the contents of alcohol in the lotus episperm rice wine fermentation conditions.3Determining the total flavonoids, proanthocyanidins and polysaccharides in three batches of lotus episperm rice wine, contrast with blank ordinary rice wine. The results showed that, the content of total flavonoids, proanthocyanidins and polysaccharides in lotus episperm rice wine were further higher than ordinary rice wine. The total flavonoids of these three batches of lotus episperm rice wine were152.77μg·mL-1on average; the proanthocyanidins were55.76mg·mL-1on average; the polysaccharides contents were25.94mg·mL-1on average. The total flavonoids, proanthocyanidins and polysaccharides contents in ordinary rice wine respectively were5.02μg·mL-1,0.418mg·mL-1,10.88mg·mL-1.The lotus episperm rice wine has a significant role of in health care, opening a new avenue for the reuse of the lotus episperm and a new type of rice wine.4Blending and allocating the lotus episperm rice wine by stevioside, citric acid, and rice wine flavoring agent, the best combination was followed:rice wine flavoring agent4mL, stevioside5mg/100mL, citric acid50mg/100mL. The volatile flavor compounds of lotus episperm rice wine were analysed by SPME-GC-MS, compared with the characteristics of flavor components in commercial rice wine.The102volatile aroma compounds were identified in two kinds of rice wine, including Esters (55kinds), Alcohols(13kinds), Hydrocarbons (16kinds), Acids (5kinds), aldehydes(4kinds), Ketones (2kinds), Aethers (1kind), Anhydrides(2kinds), Other compounds (4kinds).Esters and alcohols were main flavor compounds and brought special aroma for rice wine.The lotus episperm rice wine was compared with the commercial rice wine and common rice wine for sensual evaluation from six aspects,which included:mouthfeel,fragrance,colour, acceptability,overall style,overall appereance.The result showed that:the lotus episperm rice wine was better than the common one and commercial one in terms of overall flavor.