| Waxy corn, originated in China, is made up of ordinary maize mutation and then through artificial selection into a new type. Fresh waxy corn grain contain rich nutrients, which the starch content is 70~75%, protein content is more than 10%, fat content is 4~5%. The VA, VB1 and VB2 in waxy corn grain are more than those in rice. The waxy corn contains both good edible value and the unique value of nutrition and health care, which become the consumers, favorites. A lot of waxy corns are used for processing all liquor, starch, and all kinds of canned food, etc.The fermented wine is a kind of fermentation broth through alcoholic fermentation by yeast, which can be directly drunk or through filtration, mixing and storage and contain wine, yellow rice wine, beer, fruit wine and other fermented wine. Recently, the development of fermented wine go towards nutrition and health care and diversification of varieties. Those can make the fermented wine industry steps into a new stage.The waxy corn was used as raw materials in the test. after beating, liquefaction, saccharification, fermentation on fresh waxy maize, with highly active special wine yeast in France for fermentation, and the waxy corn fermented wine was clarified and prepared, then the fermented wine which embodies pure color, delicate taste, full-bodied, lingering aftertaste was made up. The technological parameter of liquefaction, saccharification, fermentation and the screening of Saccharomyces cerevisiae, the selection of clarificant were studied in the paper. The results are as follows:1. The liquefaction conditions of corn steep liquor was determined as follows: alphs amylase content was 0.3%, liquefaction time was 2.5h; the p H value was 5.02. The saccharification conditions of corn steep liquor were as follows: the p H value of 4.2, saccharifying enzyme addition amount was 180 U, saccharification temperature was 60 oC, saccharification time was 4.0h.3. The Dan polly highly active dry yeast was determined as the optimum Saccharomyces cerevisiae to ferment the corn juice.4. The saccharomyces cerevisiae of waxy corn was fermented and the optimum fermentation process was that the fermentation temperature was 27 oC, yeast additon was 0.9%, initial p H value was 4.6, fermentation time was 6d.5. Through the comparison test of different clarification methods, the 0.2% bentonite was determined as the best clarifying agent to the waxy corn fermented wine. And through the orthogonal test, when the alcoholic degree was 11%, citric acid addition was 0.3%, total sugar content was 11%, the effect of blending waxy corn fermented wine reached the best.The change of basic composition in the storage period(60d),the polyphenol content in waxy corn fermented wine and antioxidant capacity and amino aced content were analyzed;6.The polyphenols content of the clarified waxy corn fermented was 0.571mg/ml,with a DPPH clearance of 65.69%/ml.7.After a storage period of 60 d, the total sugar content, p H and alcohol content in waxy corn fermented wine slightly changed. With the extension of storage period, the alcohol content increased. And the p H declined with the extension of storage period.8. The determination on the sorts and content of amino acids: There were 18 kinds of amino acids in waxy corn fermended wine, with a total content of 5.051%. Among them, the content of glutamic acid was highest and the methionine was lowest. |
PDF Full Text Request