Effect Of Electron Beam Irradiation On Quality Of Rice Wine Induced By Mutant Aspergillus Niger

At present,the research and application of electron beam radiation in the field of microbiology and food science at home and abroad are mostly used for sterilization and food preservation,mutagenesis breeding a new field,and there are very few basic researches at home and abroad.From the current research results,it is an efficient crop breeding technology.Electron beam radiation mutagenesis has the characteristics of low radiation damage,high frequency of induced mutation and wide mutation spectrum.It is a new mutagenesis source with great development potential.In this paper,Aspergillus niger mutant strain and Aspergillus niger original strain with high yield glucoamylase induced by electron beam irradiation mutagenesis were used to prepare rice wine saccharification koji,and glutinous rice wine and glutinous corn wine were prepared on the basis of optimizing the preparation technology of rice wine.At the same time,the quality of rice wine was studied in order to find out the effect of the mutant Aspergillus niger with high-yield glucoamylase induced by electron beam irradiation on the quality of rice wine.The research results show that:(1)The optimum technological parameters for the preparation of glycation distiller's yeastOriginal strain glycation distiller's yeast: starter-making temperature is 33.97?,starter-making time is 69.14 h,the inoculum size is 1.31%,the pH is 4.71,the glucoamylase vigour is 672.32u/mL.Mutant strain glycation distiller's yeast: the starter-making temperature is 32.89?,the starter-making time is 73.38 h,the inoculum size is 1.26%,the pH is 4.62,the glucoamylase vigour is 1355.17u/mL.(2)Preparation of glutinous rice wineMutant strains,the saccharification temperature is 59.2°C,the saccharifying time is 3.17 h,the inoculum size is 0.57%,the amount of water added is 61.2%,the reducing sugar content is 33.81%.Fermentation process researchMutant strain: the fermentation temperature is 29.49?,the fermentation time is 4.12 h,the yeast inoculation quantity is 0.38%,the amount of water added is 65.56%,sensory evaluation up to 92.13 points.The wine of glutinous rice wine has a pleasant taste,a strong aroma and excellent palatability.(3)Preparation of corn wineSaccharification process research:Mutant strain,the saccharification temperature is 59.83?,the saccharifying time is 3.15 h,the inoculum size is 0.55%,the amount of water added is 62.72%,the reducing sugar content is 32.76%.Fermentation process research:Mutant strain: the fermentation temperature is 29.98?,the fermentation time is 4.96 h,the yeast inoculation quantity is 0.37%,the amount of water added is 66.13%,sensory evaluation up to 90.40 points.The wine of glutinous corn wine has a pleasant taste,a strong corn aroma and excellent palatabilit.Effect of Aspergillus niger mutant of high-yield glycosylase by electron beam irradiation on rice wine qualityGC-MS analysis showed that the content of flavors such as alcohols and lipids in rice wine showed.Glutinous rice wine and glutinous corn wine brewed from the original strain of Aspergillus niger,the alcoholic content were 70.121% and 61.378%,respectively.The lipid content was 13.59% and 2.55%.Glutinous rice wine and glutinous corn wine brewed from the mutant strain of Aspergillus niger,the alcoholic content were 67.35% and 66.751%,respectively.The lipid content was 17.442% and 5.668%.The phenylethyl alcohol content of glutinous rice wine and glutinous corn wine brewed by the original strain of Aspergillus niger was 7.318% and 6.230%,respectively,while the phenylethyl alcohol content of glutinous rice wine and glutinous corn wine brewed by Aspergillus niger mutant strain was 8.355% and 6.581%,respectively.The increase was 1.037% and 0.351% respectively.The ethyl acetate content of glutinous rice wine and glutinous corn wine produced by the original strain of Aspergillus niger was 8.719% and 1.389%,respectively,while the ethyl acetate content of glutinous rice wine and glutinous corn wine brewed by mutant strain koji was 12.047% and 2.310% respectively.The increase was 3.328% and 0.921% respectively.The content of ethyl palmitate in the original strain of Aspergillus niger glutinous rice wine was 0.232%,and the content of ethyl palmitate in the mutant strain koji of Aspergillus niger glutinous rice wine was 0.630%.No ethyl palmitate was detected in the glutinous corn wine.The content of phenylethyl acetate in the glutinous corn wine brewed by the original strain of Aspergillus niger was 0.309%,and the content of phenylethyl acetate in the glutinous corn wine brewed by Aspergillus niger mutant strain was 0.590%.No phenylethyl acetate was detected in the glutinous rice wine.