Research On Brewing And Antioxidant Activity Of Letinous Edodes Red Rice Wine

Rice wine is chinese original wine which ranked first among the three old wine.After the reform and opening up,with the continuous development of chinese economy,People's income level has been continuously improved and the power of cnsumption has been continuously strengthened.This has effectively stimulated consumer demand of Chinese residents for rice wine.Healthy Rice Wine in the production process was added fungal polysaccharide,microbial metabolic intermediate and so on.Healthy Rice Wine with anti-aging,beauty,disease prevention and other effects can perfect combine with modern people's pursuit of green health lifestyle.In this study,Monascus and Lentinula edodes were isolated and purified from red yeast rice and Lentinula edodes.Based on the biomass and the comprehensive evaluation,the production process and antioxidant activity of Lentinula edodes fermentation broth were studied respectively by single factor and orthogonal test.The main research contents include the following:1.The technological conditions for the preparation of lentinan from Lentinus edulis by liquid fermentation were studied by single factor test and orthogonal experiment.The results showed that the amount of liquid was the most influential to the biomass in the fermentation broth,followed by the fermentation time,the least amount of inoculation and temperature.Based on this,the fermentation process is optimized.The optimum conditions were as follows: the temperature was 24 ?,the fermentation time was 8 days,the volume of liquid was 120 m L / 250 m L,the inoculation amount was 12%.The polysaccharide content of the fermentation broth was 4.552 mg / m L.2.In order to study the effect of different factors on the quality of Letinous Edodes Red Rice Wine,the single factor test and orthogonal test were carried out respectively.The results showed that the effect of adding the amount of wine on the quality of wine was the most significant,and the amount of yeast was the most obvious.The optimum conditions were as follows: the amount of yeast was 3.5%,the amount of fermentation broth was 12%,the amount of yeast was 0.12%,The combination is not in the orthogonal table,conduct a validation test,brewed wine polysaccharide content of1.035 mg / mL,alcohol 12.5%,total acid 5.7g / L,ammonia nitrogen 0.42 g / L.It wasfound that the ratio of the fermentation of Lentinus edodes fermentation before and after the main fermentation was influenced by the ratio of 3: 1 in the process of brewing of rice wine,and the appearance and flavor of the wine were the best.At the same time,it was found that there was a small amount of floc in the rice wine at 0 ?,at 20?and 35?,,the nature of the rice wine was basically stable.3.The antioxidant activities of crude polysaccharides and Letinous Edodes Red Rice Wine were studied.It was found that the clearance rate of superoxide anion radical and hydroxyl radical at the same concentration in the same concentration range was positively correlated with the concentration of the sample at different concentrations,at the concentration of 0.4mg / mL,the removal rate of the two free radicals of Lentinus edodes was 34.5% and 53.2%,respectively.However,whether this law applies to higher or lower concentrations,whether the antioxidant activity of purified polysaccharides is consistent with this law remains to be further studied.At the same time,the antioxidant activities of the mushroom red yeast rice were 1.44-5.74 times and 1.68-3.18 times of the antioxidant activity of homemade rice wine and flower bud,it has a certain application value,for the rich market of health wine varieties laid a certain foundation.