Study On Process Optimization,Flavor Quality And Antioxidant Activity In Vitro Of Self-made Millet Wine In Dalat Banner

Rice wine is a kind of beverage wine made from one or more of rice,glutinous rice,millet,etc.,fermented by adding koji,mildew saccharification,yeast fermentation,etc.It has unique flavor,rich nutrition,with preventing hypertension and other effects.In this experiment,rice millet was used as th e main raw material to optimize the fermentation process of millet wine,and the main aroma components and in vitro antioxidant activity of millet wine were analyzed.The main results are as follows:(1)Using alcohol,sugar and total acidity as the measurement indicators,combined with sensory evaluation,a single-factor experimental study was conducted on the production process of millet wine.The results showed that the addition amount of koji in the millet wine process was 0.8%,and the ratio of material to liquid It is 1:2,the saccharification time is 36 h,the saccharification temperature is 29?,the fermentation time is 64 h,and the fermentation temperature is 29?.(2)Select 4 factors such as the addition amount of koji,the ratio of material to liquid,fermentation time,fermentation temperature and other factors that have a great influence on the quality of the finished product,and carry out the orthogonal experiment of 4 factors and 3 levels L9(34)to optimize the production process of rice wine:Amount of 0.8%,material-to-liquid ratio 1:2.5,saccharification temperature 29?,saccharification time 36 h,fermentation temperature 29?,fermentation time 52 h The wine has a bright yellow color,clear and translucent,and has the unique fragrance of millet,with a soft taste and unique flavor.(3)Determination of physical and chemical indexes and nutritional components in millet wine:the alcohol content of rice wine is 9.45%,the sugar content is 9.31%,the total acidity is 0.27 g/100mL,the protein content is 1.63 g/100mL,the ash content is 0.16 g/100mL The polyphenol content is 439.08 mg/L.(4)A total of 43 types of aroma components were detected in 8 types of millet wine,including 7 types of alcohols,10 types of esters,5 types of aldehydes,4 types of carboxylic acids,8 types of alkenes,3 types of alkanes,and 3 types of ketones Species,other 3 species.These aroma components work together to form the unique flavor of millet wine in the Dalat Banner area.(5)The antioxidant activity of millet wine at different concentrations was investigated,and the results showed that the total antioxidant value of rice wine,ABTS.clearance rate,DPPH.The clearance rate of the product is better than that of commercial rice wine at the same concentration.