Study On The Technology And Quality Of Black Glutinous Rice Health Wine

Using black glutinous rice,wolfberry,yam,raspberry and other 12 kinds of medicine and food homologous substances as raw materials to ferment the black glutinous rice health wine.The functional activity of black glutinous rice Bushen wine was investigated through mouse experiments.The chemical components related to their functional activity of black glutinous rice health wine were analyzed by gas chromatography-mass spectrometry and liquid chromatography-mass spectrometry.And accelerated the precipitation of black glutinous rice kidney wine separating out with low temperature.After improving the fermentation process according to the factory production environment,the stability of black glutinous rice Bushen wine was investigated with accelerated experiments.The main results are as follows:(1)The brewing process of black glutinous rice health wine was optimized by single factor and orthogonal experiment.So as to determine the best fermentation process parameters of black glutinous rice health wine.The results showed that the optimum conditions were 1.5% of mixed medicine,0.2% of wine,6 d of fermentation time and 27 ?of fermentation.Under this condition,the black glutinous rice health wine with a sensory score of 85 and a total flavonoid content of 32.2 ?g/mL was obtained.(2)Fifty KF mice were divided into kidney model group and blank control group,and were fed black glutinous rice health wine at different doses and distilled water for 45 days.The weight changes,low temperature swimming time,kidney index and serum indicators of renal function(Urea nitrogen(BUN),creatinine(Cr),calcium(Ca),phosphorus(P))were measured.After gavaging of mice with black glutinous rice health wine,the weight gain of the mice in the high and middle dose groups was significantly higher than that in the kidney deficiency control group(P < 0.01).The high and middle dose groups of black glutinous ricehealth wine significantly prolonged the swimming survival time of mice(P < 0.01).Compared with the kidney deficiency control group,the content of urea nitrogen(BUN)and creatinine(Cr)in the rats serum of the high and middle dose groups of black glutinous rice health wine were significantly lower than those in the control group(P < 0.05).This study found that black glutinous rice health wine can promote healthy mice weight gain,prolong the low temperature swimming time,and effectively regulate the level of renal function serum indicators.This shows that black glutinous rice health wine has the effect of tonifying kidney.(3)Gas chromatography-mass spectrometry(GC-MS)and high performance liquid chromatography-mass spectrometry(UHPLC-QE-MS)were used to compare the qualit y of black glutinous rice wine and black glutinous rice health liquor.GC/MS detected46 kinds of aroma substances in black glutinous rice health wine.The main chemica l constituents were alcohols and ketones,their relative contents accounted for 39.519%and 19.467% of the total volatile components.Among the larger amounts are ethanol,1,3-dihydroxyacetone,2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-ketone.The black glutinous rice health wine was detected by high performance liquid chromatographymass spectrometry(UHPLC-QE-MS).The specific ingredients were equol,daidzein,an d glycyrrhizic acid.The kidney-reinforcing effect of black glutinous rice health wine has obvious correlation with the above-mentioned compounds.The mechanism of the specific compound for kidney-yang deficiency still needs further study.(4)Studied on the stability of black glutinous rice healthy wine by accelerated test.The same batch of black glutinous rice health wine were placed 3 months at a temperature of40 ? ± 2 ?,relative humidity of 75%±5%.The contents of traits,alcohol,microbiological limits and total flavonoids were tested in the first,second and third months of the experiment.The fuzzy sensory evaluation combined with electronic tongue technique was used to analyze the taste of black glutinous rice wine.The results showed that there was no significant difference in total flavonoid content,alcohol content and fuzzy sensory score of black glutinous rice health wine in three storage periods.Through the principal component analysis(PCA),the electronic tongue could distinguish the black glutinous rice health wine of variousstorage periods,and the result was consistent with the fuzzy sensory evaluation.The evaluation model of taste tolerance of black glutinous rice wine was established by partial least-squares analysis(PSL),the correlation coefficient is 0.97789 which could be a good prediction of different storage period of black glutinous rice health wine taste flavor.The results of the determination of the indicators showed that black glutinous rice health wine wine is stable in nature,the process is feasible,can be used for factory production.