The Study On Male Silk Moth Wine-Makinng By Biological Fermentation

The male silk moth was used as the raw material in this experiment, and then the optimal Aspergillus was choosen from As3.042, As3.350, UE336, UE336-2, As3.811, aspergillus usamii by the neutral proteinase enzyme activity index, the influences of time and temperature of koji-making, moisture content of koji, carbon source and the additive amount, and the inoculum amount on the koji-making were studied. The optimized koji-making conditions were confirmed by Single-factor and orthogonal experiment. And then The koji was soaked by the wine, conditions of the extraction such as soaking time, extracted times and solid-liquid ratio were studied as guided by amino nitrogen to optimize the soaked technique. Following, the mineral elements, free amino acid, alcoholicity were measured. The produced wine was separated by Sephadex G-25 and the molecular weight of polypeptide was measured. Then the prepared Lycium barbarum L, longan etc were soaked in the produced wine. Swirled the wine every third day, filtration and centrifugation were used to clarify the produced wine after 15 d.The results showed that:the optimal aspergillus was UE336. The optimized koji-making conditions were as follows:the time and temperature of koji-making were 60h and 30℃, the moisture content of koji was 55%, the inoculum amount was 8%, take lactose as the carbon source and its additive amount was7%. Under the best conditions of koji-making, the neutral protease activity reached 7307.2 U/g, and the amino nitrogen was 0.77 g/100g. The optimized soaked condition was as follows:the ratio of solid-liquid was 1:18, extraction twice, once 6d. Under the optimized soaked condition, the amino nitrogen is 0.171 g/100mL.Three constituents were separated by Sephadex G-25, and the molecular weight was 11057.5 Da, 450.8 Da,72.05 Da separately. The mineral elements in the produced wine were as follows:K: 0.156 g/mL, Mn:0.0133 g/mL, F:0.24 g/mL, Z:0.048 g/mL. The alcoholicity was 52.9 V/V, and the produced wine was dark red, clear, mellow.