| Monascus jujube wine is a fresh fruit or juice as raw material,after all or part of the fermentation prepared from the lower alcoholic fermentation liquor,long-term drinking wine can improve cardiovascular and cerebrovascular function,promote the body’s metabolism and blood circulation,improve their own immunity,with the effect of physical fitness.In this paper,from the Monascus wine preparation process,in the fermentation of raw materials to add a certain amount of jujube juice,developed a new type of Monascus jujube wine,and Monascus jujube wine production process optimization;Through the headspace solid phase microextraction technology from the Monascus jujube wine extract aroma substances,GC-MS was used to qualitatively and quantitatively analyze the volatile components.The Monascus ZC307 strain with strong red yeast pigment was screened from Monascus ZL307 by UV mutagenesis.The ability to produce Monascus pigment at the 10th day of fermentation was 83.89U/mL,which was 39%higher than that of the original strain.The results showed that ZC307 metabolites the ability to produce Monascus pigment showed good stability.The preparation of red yeast rice is rice,mature red yeast rice with a unique smell,the color was purple.The amylase activity in the fermentation process reached a maximum of 1009.6 U/g on the 5th day.Finished red yeast rice in the red color price of 927.5 U/g,Monacolin K content of 1.64mg/g.The best technological scheme for the fermentation of red yeast rice was as follows:silk seedling rice,red rice rice,jujube juice mixture,saccharification and sterilization,inoculation of Monascus for 48h,and then adding yeast respectively to regulate the ratio of raw material to fermentation.On the basis of single factor experiment,the amount of red yeast extract,the amount of jujube juice,yeast inoculation amount,fermentation temperature,ratio of material to water and fermentation time were determined.Orthogonal test to determine the best process conditions:the ratio of material to water was 1:3,the inoculation amount of Monascus was 3%,the temperature was 28℃,the amount of yeast was 5‰,the amount of jujube was 40%,the amount of red yeast rice was 10%and the time was 12 days.In this process conditions brewing out of the highest quality of Monascus jujube wine,sensory evaluation score of 90 points.Monascus jujube wine in the fermentation process,the alcohol from the third day began to grow rapidly,fermentation to 12d alcohol reached 10.8%vol;The total sugar content in the fermentation process gradually decreased,when the fermentation reached the 13th day,the total sugar content in the fermentation broth was 11.4g/L;As a result of the addition of red rice,the initial value of color price is 1.7U/mL,from the 3d to the 10th day of the increase trend,then basically stable at 2.47U/mL;The total acid content in the fermentation process gradually increased,the acid content increased to 5.1g/L at the 14th day;The content of Monacolin K in jujube during fermentation was gradually increased,and It was reached 24.3 mg/L at the 10th day.Some of the literature reported that MonacolinK has a health function.The volatiles in the Monascus jujube wine were analyzed by GC-MS by headspace solid-phase microextraction.The results showed that the method could be used as an effective method to study the aroma components in the Monascus jujube wine.The three highest levels of compounds in the Monascus jujube wine are esters,alcohols and acids,accounting for 85.56%of the relative content.The aroma components of the esters are:ethyl butyrate,ethyl acetate,ethyl caproate,ethyl octanoate,ethyl palmitate;alcohol flavor components are:phenylethyl alcohol,benzyl alcohol,1-nonanol;acid substances in the main components are:propionic acid,palmitic acid,capric acid.The aroma types of the Monascus jujube wine are mainly esters,alcohols,acids,these three kinds of substances,through the other components of the common role between the Monascus jujube wine has its own unique aroma type. |
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