Research And Development Of A Functional Rice Wine Rich In Isomaltooligosaccharide

Rice wine,a kind of Chinese traditional wine,is a famous wine in the world and treasure of China.Rice Wine is China’s national specialty products,and beer,wine and called the three major ancient wines in the world.As the improvement of living standards and the enhancement of people’s own health care consciousness,functional healthy rice wine has become today’s wine direction of development and the development has important practical significance and broad market space.In this paper,Aspergillus niger strains with enhanced acid a-amylase activity and Yeast strains wtih enhanced a-glucosidase activity were screened through protoplast preparation and UV mutagenesis,which were used to make Xiaoqu.The fermenting conditions of rice wine were optimized and the rice wine rich in isomaltooligosaccharide.The main results were as follows:(1)Aspergillus Niger(JC6191)was used as original strain,the optimum conditions for formation and regeneration of protoplast were obtained using single-factor experiment,Plackett-Burman design and analysis of response surface as follows:seed age of 72 h,stabilization of the osmotic pressure using 0.85 mol/L mannitol,spore concentration of 7.5×105CFU/mL,and hydrolysis of cell walls with a mixture of snailase(10 g/L),cellulose(10 g/L)and lysozyme(10 g/L)at 37 ℃ for 2 h.The protoplast was treated by Ultra Violet(UV),one strain(JC-UV9)with an acid ca-axnylase of 184.66U/mL which was 54.6%higher than the parent strain was screened.(2)Yeast(ATCC9080)was used as original strain,the optimum conditions for formation and regeneration of protoplast were as follows:seed age of 18h,stabilization of the osmotic pressure using 0.6 mol/L NaCl,and hydrolysis of cell walls with a mixture of snailase(20 g/L),cellulose(5 g/L)and lysozyme(5 g/L)at 25℃ for 1.5 h.The protoplast was treated by Ultra Violet(UV),one strain(SC-UV8)with a-glucosidase of 77.59U/mL which was36.6%higher than the parent strain was screened.(3)Xiaoqu were produced by mutant strains JC-UV9 and SC-UV8.The enzyme activity and total viable were as the indicators.The optimum conditions for producing Xiaoqu by Aspergillus niger brewing as follows:25%of water,10%Aspergillus niger at 32 ℃ in Oh～72h and 28 ℃ after.And the other Xiaoqu brewing by Yeast with 20%water,12%Yeast at 28 ℃ in 0-18h and 25 ℃ after 18h.Activity of acid stable a-amylase was 102.87U/g and the a-glucosidase was 116.82U/g.(4)The wine volume and the content of isomaltooligosaccharide were as the indicators of the rice wine.The optimum conditions for producing rice wine were as follows:60%water,rice with 20h soaking,10%Xiaoqu(1/3 by Aspergillus niger and 2/3 by Yeast)at 28 ℃in 6 days.The amount of alcohol in rice wine was 16.97%,isomaltooligosaccharide was 8.2mg/mL and carbohydrate was 14.3g/mL.The rice wine was one of sweet rice wine.In summary,with superior strains and updating brewing conditions,some of the excess sugar was converted into isomaltooligosaccharide in the fermentation process.The rice wine rich in isomaltooligosaccharide obtained has important functional meaning and provides theoretical basis and practical basis for brewing rice wine.