The Process Optimization And The Product Standards’ Establishment Of The Fermented Polygonatum Wine

The active ingredient of Polygonatum sibiricum such as polysaccharide, saponin and lignans can remove oxygen free radicals in the body, and protect the body from oxidative damage and cardiovascular system, and regulate the body’s blood sugar and serum lipid, and improve the activity of the immune system and against cancer. Some of the active ingredient are soluble in water and some are only soluble in organic solvents such as ethanol. Polygonatum sibiricum wine produced by adding Polygonatum sibiricum in the fermentation process of wine. Low concentration of ethanol can better extract of rhizome polygonati active substances, while polysaccharide which is richer in Polygonatum sibiricum and produce a large number of small molecule sugar, which make rice wine taste more flavour. As the health wine, Polygonatum sibiricum rice wine has mellow taste and considerable medicinal value. At present, the production of Polygonatum sibiricum rice wine in our country is very small, production is facing some problems that production technology is not mature, quality varies and effect is not clear, so it is difficult to realize large-scale production, confined to a small market, little cost and little profit.This project firstly studied the effect of Polygonatum sibiricumr on the process of rice wine brewing, and found that Polygonatum sibiricum accelerated the growth of saccharomyces cerevisiae breeding. Our data showed that it is feasibility to product Polygonatum sibiricum rice wine. Based on this wine’s brewing process, the overall optimization parameters the ratio of raw material, distiller’s yeast manufacture, the optimization of fermentation process parameters are decided. We developed a set of functional production technology and made a product standard. The main research results are as follows1. A certain amount aqueous extract of Polygonatum sibiricum plays a promoting role in the growth of saccharomyces cerevisiae. The Polygonatum sibiricumaqueous extract contains growth factors of saccharomyces cerevisiae. When Polygonatum sibiricum added in rice wine and brewed together, it can increase the rate of precipitation active ingredients of Polygonatum sibiricum and promote the growth of yeast. It is beneficial to reduce the cycle of the rice wine fermentation and makes a more mellow taste.2. We demonstrated that it is feasible to use broken rice instead of traditional japonica rice. To get high production of glucose,5% and granularity 60 rhizoma polygonati was added in the process of brewing. Pretreatment with high pressure cooking and high pressure steaming results in the destruction of rhizoma polygonati plant cells and it promotes the active ingredient exudating into wine, which increase e amino acid content (comparing with control group). The formula of distiller’s yeast was optimized, which includes rice flour and bran oil ratio is 1:2, the ratio of mold root and yeast is 2:1. At this time, Polygonatum sibiricum rice wine tastes better. Through the single factor optimization experiment, the optimal condition is selected, which includes the wine temperature is 27-29 ℃, Time is 42-48 h, Postfermentation temperature is 29-31 ℃ and time is 4-6 d. According to the principle of Box-Behnken experiment, four factors and three levels orthogonal experiment are designed. The optimization conditions include:saccharification temperature is 29 ℃, saccharifying time is 48h and postfermentation temperature is 30℃ for 5 d. At this time, sensory evaluation of optimal flavor of Polygonatum sibiricum wine was obtained and the score is 89.3.3. Using the optimal essence of Polygonatum sibiricum rice wine to assess antioxidant capacity, we found that antioxidant capacity of Polygonatum sibiricum rice wine is increased in the process of brewing. According to the optimization of Polygonatum sibiricum rice wine raw materials, distiller’s yeast and fermentation process.4. We developed a set of functional Polygonatum sibiricum rice wine production process procedures, and drawn up the product quality standards of Polygonatum sibiricum rice wine.