Study On The Production Technology Of Hawthorn Rice Wine

Hawthorn is rich in nutrition,it has almost all the nutrients of fruit.Especially organic acids,flavonoids and vitamins are relatively high.With the improvement of people's living standard and health care consciousness,hawthorn products' research and development is attracting more and more attention.The brewing technology of hawthorn and rice wine was studied in this paper,The main contents include:Analysis of main ingredients of Hawthorn raw materials?Optimization of the Rhizopus Koji brewing technology of hawthorn and rice wine.Comparison the different saccharifying and fermenting agents for the production of hawthorn and yellow rice wine and Improvement of flavone content in Hawthorn and rice wine.(1)The total flavonoid content of Hawthorn samples in different regions was 43.8?61.2 g/kg by chemical analysis.A high performance liquid chromatography external standard method was established for the quantitative determination of four main substances,including chlorogenic acid,Vitex,rutin and quercetin in hawthorn.The total content of three main flavonoids in Hawthorn samples is 420.47?897.80 mg/kg.The content of chlorogenic acid is 726.13?757.02 mg/kg.Compared with the results of chemical analysis,the gap is large.The main organic acids of Hawthorn samples are malic acid,succinic acid and citric acid,Total content is between 19.37?21.65%.Polysaccharides are mainly composed of glucose and fructose,The content of polysaccharides was 26.30?32.00%by HPLC.The results of chemical analysis for polysaccharide were 23.50?30.75%.The quality of Hawthorn raw materials in different areas has a great difference.(2)Optimization of the fermentation technology of Rhizopus Koji hawthorn and yellow rice wine,We have optimized:The way of adding hawthorn,The degree of hawthorn comminution,The steaming time of hawthorn,Selection of grain raw materials,Optimum fermentation temperature,The proportion of Hawthorn added,Optimum ratio ofmaterial to water,Selection of yeast strains.The best fermentation technology of pure Rhizopus Koji and hawthorn rice wine was determined.Hawthorn and rice are mixed fermentation,The proportion of hawthorn and rice is 1:4,the rice steamed and spread cold.Mixing in 1%of the Rhizopus.At 30 ?,microorganism was cultured 24 h for saccharification.Adding steamed 30min hawthorn fine powder.Replenish water to 120%total raw material weight.The inoculation amount of yeast is 6 million/ml,hawthorn rice wine are fermented at 20 ? for 14 days.Under this condition the Hawthorn rice wine fermentation alcohol content is 17.4%(V/V).The content of flavonoids is 46.51 mg/L.It is rich in nutrition and harmonious in taste,and has the unique flavor of Hawthorn wine.(3)The Hawthorn rice wine made by different saccharifying and fermenting agents is compared.Comparison of the alcohol:Rhizopus Koji,Xiangshan koji,Red Monascus,Mixed fermentation of Monascus and Rhizopus Hawthorn rice wine have higher liquor rate.Wu Yi Monascus fermentation liquor was the highest 18.1%(V/V).Comparison of the flavonoids:Rhizopus Koji,Xiangshan koji,Red Monascus,Mixed fermentation of Monascus and Rhizopus Monascus have no decomposition effect of hawthorn rice wine on flavonoids.The content of the main flavonoids was higher than 40 mg/L.Comparison of the synthesis of esters,Hunan Koji has the strongest ester ability.The total ester is 214.91 mg/L.Rhizopus and Wuyi Monascus ester production are weaker,The total ester content is 65.93mg/L and 51.24mg/L,respectively.(4)Adding hawthorn leaf fermentation and add the wine from distiller's grains can effectively improve the content of flavonoids in the hawthorn rice wine.Adding 3%Hawthorn Leaves during the fermentation process,The content of main flavonoids in Hawthorn rice wine can improve to 125.59 mg/L.It's 2.3 times as much as the control.The taste of the hawthorn rice wine is harmony.After the end of the main fermentation,we add the wine from distiller's grains adjusting the alcohol to 28%(V/V),start the post fermentation.Aging time is about 28 d,The content of the main flavonoids reached 63.97 mg/L.The mobility increased from 45.79%to 81.56%.