Study On Compositions And Turbidity Remove Method Of The Millet Rice Wine

As traditional brewing wine in China,rice wine is not only good for bones and muscles,but also rich in nutrients,that in line with the national advocacy.However,the research now was nearly all used the rice wine as raw materials,but not milet rice wine.Besides,there were some difficult problems to be solved,like the turbidity and precipitate during the storage time.This paper studied on millet rice wine in northern China,identified the variety of phenolic compounds by HPLC-Q-TOF-MS,and determined the content of protein,the total phenol the y-aminobutyric acid,and analysied the causes of the turbidity of millet rice wine.On basis,method of removing turbidity was established.The main research content and results were as follow:1.The kinds of phenolic compounds were identified by HPLC-UHD accurate mass Q-TOF MS.The content of protein,total phenol and y-aminobutyric acid was respectively determined by kjeldahl method,Folin-ciocalteu method and High Performance Liquid Chromatography(HPLC).The results showed that:the content of protein,total phenol and y-aminobutyric acid were respectively 2.0g/L,159.52mg/L and 127.13 mg/L,which were below the content of glutinous rice wine.The kinds of phenolic compounds included vitexin and Isovitexin,2,5-dihydroxy benzoic acid ethyl ester and 2,4-dihydroxy-3 and 6-trimethyl benzoic acid methyl ester,2-hydroxy benzene ethanol and 2-hydroxy benzoic acid ethyl ester.2.The main ingredients that caused the turbidity of millet yellow wine were determined by the infrared spectrum analysis and chemical analysis method.And a protein-polyphenols simulation system was established to analyze the reasons of turbidity.The result showed that:turbidity was the biggest when the proportion of protein and polyphenol was 1:4,and when the proportion was imbalanced,the turbidity and precipitation decreased.On this basis,the protein concentrate was replaced with millet rice wine,and joined the different concentration of tannic acid solution.The turbidity was reduced after the first increase trend with the increase of the concentration of tannic acid.It fully showed that Protein and polyphenol compounds of stoichiometric ratio interaction to form polymer was the main cause of millet yellow wine turbidity.3.Chitosan and water-insoluble cornstarch were respectively chosed as the best clarifying agent and filter auxiliary by investigating 4 kinds of clarifying agents and 3 kinds of filter auxiliaries.Method of removing turbidity was established on the condition of chitosan 0.005g/L,water-insoluble cornstarch 20g/L,and the placing time was 1h,filtering by the normal temperature.In addition,after treatment the millet wine was very stable:the light transmittance could be more than 99%by alternate cooling and heating or placing 1year,and the physicochemical and sensory indexes were accord with GB/T 13662-2008 standard.The method not only solved the problem of turbidity,but also kept the millet rice wine quality extremely,provided scientific basis and reference for millet rice wine production.