Fermentation Process Of Black Glutinous Rice Wine By Enzyme In Synergy With Microorganisms

Used black glutinous rice as raw materials, on the basis of traditional process,added a certain amount of glucoamylase and microbial to brew black glutinous rice wine. Adopted Electronic tongue and GC/MS to improve technology and analyzed the quality of black glutinous rice wine brewed by traditional crafts, to achieve the purpose of improving the quality. The hydrochloride ethanol(V ethanol: V hydrochloric acid: V water = 635: 225: 140) was used as the extraction agent,extracted anthocyanin of black glutinous rice wine in various stages of brewing process by Ultrasonic, used common anthocyanin standards in 6 species(Pg, Cy, Dp,Pn, Pt and Mv) as controls, explored the content of anthocyanin in the various stages of the brewing process by HPLC. Determined the content of anthocyanins in black glutinous rice wine with p H differential method; extracted anthocyanins in black glutinous rice wine with 75% acidified ethanol, got crude anthocyanin after concentrated, centrifuged, freeze-dried. The weak luminescence analyzer was to determinate superoxide anion, hydroxyl radical, DNA damage and DPPH scavenging activity of anthocyanin extract. The main results are as follows:(1) After optimizing, the optimal parameters of brewing black glutinous rice wine were as follows: Glucoamylase amount of 0.4%, Q303 Rhizopus song amount of0.15%, Fermentation time 4 days at 30?. Black rice alcohol of optimum brewing process was improved from 7.3% by the traditional process to 15.75% by new technology. Soluble solids is the important indicators in the process of Ferment.Compared with the traditional process, the amount of Soluble solids decreased from36.08 g/L to 13.52 g/L, from the result of Sensory evaluation, we can centrain that the quality of Black glutinous rice wine is improved by Process Improvement.(2) We use Mimic human taste system(electronic tongue) to evaluate theimprovement process and traditional process of Ferment, and compared to the traditional process, improvement process of Umami, salty, sour is consistent,but Bitterness and astringency are decreased; Determination aftertaste dimensional analysis indicates Significantly reduce process improvements brewed black glutinous rice wine astringency and bitterness interaction.we measured and analysis Black glutinous rice wine flavor ingredients by GC/MS, Both processes fermented black glutinous rice wine aroma components of a total of 55 kinds, the amount of alcohol is hightest. Process improvements aroma components 52 species, compared with 50 kinds of traditional craft in terms of aroma components of the total class more,Complex and diverse composition, wherein the improvement brewing black glutinous rice wine unique aroma ingredients are butyrolactone, guaiacol, 4-chlorohydroxybutyrate, bornyl acetate, stearic acid; while substantially undetectable traditional crafts rice wine brewed black portion savor substances, such as2,4,5-trimethyl-1,3-dioxolane, 2-methyl-1-butanol, 5-hydroxymethyl-2-furyl formaldehyde.(3) Extracted anthocyanin in brewing process of black glutinous rice wine by ultrasonic method, extracted anthocyanins from five stages: the raw material, wash the rice, run food, steam food, cold cream, mash(fermented mash), analyzed the changes by HPLC. The results showed that three anthocyanins delphinium pigment(Dp), cyanidin(Cy), peony pigment(Pn) were detected in brewing process of black glutinous rice wine; they had the highest content in raw material of black glutinous rice, Dp, Cy, Pn content as high as 161.16 ± 2.44 mg/Kg, 1525.11 ± 3.23 mg/Kg,53.95 ± 2.18 mg/Kg in raw material. It had been detected that anthocyanin loss of Dp,Cp, Pn was 13.44 ± 0.40 mg/Kg, 32.81 ± 1.20 mg/Kg, 2.15 ± 0.20 mg/Kg in washing the rice, running food and colding cream. In late saccharification and fermentation,content of anthocyanin reduced extremely significant, thus in the finished black glutinous rice wine, the detection rate of anthocyanins was very low. Dp?Cy?Pn was0.15±0.07 mg/Kg?1.51±0.16 mg/Kg?0.33±0.12 mg/Kg respectively.(4) Determined the content of anthocyanin in black glutinous rice wine by p H differential method, the content of anthocyanin in black glutinous rice wine brewedby traditional craft was 1.50 mg/L while the content of anthocyanin in black glutinous rice wine brewed by Optimal Process was 4.51 mg/L. Different concentrations of anthocyanins in vitro antioxidant activity test by weak chemiluminescence analyzer Chemiluminescence showed that with the gradual increase of anthocyanins concentration, clearance rate increased, there was a dose-effect relationship between them. In removing superoxide anion test, when the concentration of anthocyanin was50 mg/m L, ?O2- inhibition rate was 63.60%, IC50 was 39.63 mg/m L; in clearing hydroxyl radical experiment, when the concentration of anthocyanin was 50 ?g/m L,the clearance rate of ?OH was 55.01%, IC50 was 19.72 ?g/m L, the clearance rate of anthocyanin effect is the most significant for hydroxyl free radical; in DNA damage protection trial, when the concentration of anthocyanin was 20 mg/m L, inhibition rate of DNA damage was 55.80%, IC50 was 19.43 mg/m L. Absorbance method was used to determine the scavenging rate of anthocyanins to DPPH, when the concentration of anthocyanins was 200 mg/m L, the inhibition rate was 64.51%.