Research Of Novel Technique In Rice-flavour Liquor

The experience used grinding rice as raw material through liquid fermentation technology of pure grain,and selected cooperative fermentation to brew Rice-flavour liquor among traditional sacchariferous starte(Xiaoqu and Rhizopus oryzae),yeast with high ester produced and low yield of higher alcohols and Lactobacillus casein cultured by pure culture.(1)By the test of producing acid and ethanol tolerance on the Lactic Acid Bacteria,Lactobacillus casein as strain in producing acid were obtained.The cooperative sacchariferous fermentation of Lactobacillus casein and yeast was studied in normal fermentation conditions,the results demonstrated that the yeast had influence on the acid fermentation of Lactobacillus casein,while Lactobacillus casein have influence on the growth and fermentation of yeast.The cooperative sacchariferous fermentation of pure bred culture yeast and traditional Xiaoqu was studied in the novel liquid fermentation,the results demonstrated that 1%adding pure bred cultured yeast producing high ester produced and low yield of higher alcohols on the fermenting process of traditional Xiaoqu,can obviously increase the liquor yield rate of raw material and the content of ethyl acetate and significantly decrease the content of higher alcohols.Finally,according to the cooperative effect among microorganism,test studied on aparting fermentation technology,the results demonstrated that adopting aparting fermentation technology can reduce these effect on the growth and fermentation of acid bacteriain by yeast and enhance synthesis of ethyl lactate,meanwhile can achieve the balance among flavor compounds.(2)The application of commodity enzymes in the liquid fermentation of new Rice-flavour liquor were discussed.By the single factor experiments of Liquefaction enzyme,Sacchairfying enzyme and acid protease,the optimal adding amount of enzymes in the liquid fermentation technique of pure grain with Xiaoqu or Q303 Rhizopus oryzae were obtained.The results demonstrated that the appropriate amount of enzyme preparation added in broth of fermentation which cooperated with traditional sacchariferous starte(Xiaoqu and Rhizopus oryzae),could supplement the shortage of brewing enzymes in traditional sacchariferous starte,improve the effect of Liquid-state Fermentation,and facilitate the Microbial growth as well as the formation of flavor compounds.(3)The optimal fermentation conditions on the liquid fermentation technique of pure grain with Xiaoqu was determinate:the ratio of raw materials and liquid was 1:3.2,one fermented mash addiing 0.8%traditional Xiaoqu,the other adding 0.8%traditional Xiaoqu and 1%yeast with high ester produced and low yield of higher alcohols cultured by pure culture,respective saccharifed 24 h and fermented 24 h,finally employing the cooperative fermentation rate of 7:3,the fermentation time for 11 d.Compared with pure Xiaoqu fermentation,the content of total acid and P-phenylethaol have less influence,the content of alcohol,liquor yield increased by 8%,ethyl acetate,ethyl lactate and total ethyl content respectively increased with 4.8 times,16%and 2.4 times,the content of higher alcohol drop 62%,acid milk ester ratio increased from 0.41 to 1.69,while greatly increase the total ethyl content of rice wine as follows to achieve the balance between the flavor substances and improve the quality of rice wine.(4)The optimal fermentation conditions on the liquid fermentation technique of pure grain with Rhizopus Oryzae was determinate:the ratio of raw materials and liquid was 1:3.2,the feeding capacity of Rhizopus oryzae,Lactobacillus casein and yeast was 0.3%,5%and 2%,the feeding time of Lactobacillus casein and yeast was before saccharification and after saccharification,the condition of fermentation temperature was 30 ?,the fermentation time was 13 d.Compared with traditional Rhizopus oryzae fermentation,the content of ?-phenylethaol have less influence,liquor yield increased by 2.5%,ethyl acetate,ethyl lactate and total ethyl content respectively increased with 13.8 times,6.8 times and 10.9 times respectively,higher alcohols content decreased by 59.2%,a substantial increase ofthe content of flavor substance in Rice-flavour and make liquid fermentation liquor quality meet or exceed the level of traditional fermentation liquor.