Brewing Technology And Antioxidant Function Of Shanbei Flavor Lentinus Edodes Millet Wine

Lentinus edodes,is a kind of edible and medicinal fungus with high value.It is rich in polysaccharide,purine,polyphenol,protein,vitamin and other active ingredients.It has the functions of preventing tumor,enhancing immunity,reducing blood fat and antithrombotic.Shanbei flavor L.edodes millet wine is a kind of yellow millet wine fermented from fresh L.edodes and"Jingu 21"millet produced in Mizhi Country,Northern Shaanxi.It not only retains the effective ingredients such as shiitake polysaccharide,but also adds special flavor.This study can provide a new way for the further processing of mushroom by products,and provide a theoretical basis for the development of Shanbei flavor L.edodes millet wine.In this paper,the fermentation technology and clarification technology of Shanbei flavor L.edodes millet wine were optimized by single factor and response interview,and the physical and chemical properties of the millet wine were tested.The nutritional value,active components and antioxidant activity of Shanbei flavor L.edodes millet wine,traditional millet wine?without adding L.edodes pulp?and commercial husked millet wine?north traditional rice wine?were compared and analyzed.The main work and results are as follows:?1?Through single factor experiment,the best mixing ratio of L.edodes to millet was 1:1,the best fermentation temperature was 30?,the best addition amount of sugar was 7.0%,and the best addition amount of citric acid was 0.08%.Taking sensory score as index,the fermentation conditions of Shanbei flavor L.edodes millet wine were optimized by response surface test.The regression model was Y=95.2+1.5A+1.42B+1.83C+3.08D+0.5AB+0.5AC+1.5AD-1BC+2.25BD+0.5CD-5.23A²-4.85B²-4.97C²-4.6D².The optimal fermentation parameters were as follows:the mixing ratio of L.edodes to millet was 1:1,the temperature was 31?,the addition amount of sugar was7.5%,and the addition amount of citric acid was 0.08%.According to the optimal fermentation conditions,the quality of Shanbei flavor L.edodes millet wine was 11%vol and the content of polysaccharide was 3.28 mg/mL.?2?Through the optimization of the clarification process of Shanbei flavor L.edodes millet wine,the best parameters of using diatomite for clarification were as follows:the amount of diatomite 0.06 g/L,the clarification time 40 h,and the clarification tempera-ture 35?,and the light transmittance of the clarified millet wine could reach 90.5%.At this time,the total sugar content of the wine was 1.4 g/L,the non sugar solid content was24 g/L,the total acid content was 5.7g/L,pH was 3.8,and the amino acid nitrogen content was 2.42 g/L.All indexes met the requirements of yellow wine?GB/T13662-2008?.The content of amino acids in Shanbei flavor L.edodes millet wine,traditional millet wine and commercial husked millet wine were determined and analyzed.The results showed that the SCR?score of ratio coefficient?value of Shanbei flavor L.edodes millet wine was 69.35,which had higher nutritional value,higher proportion of flavor amino acids and was more popular.?3?The active components and antioxidant activities of Shanbei flavor L.edodes millet,traditional millet wine and commercial husked millet wine were determined and analyzed The results showed that the contents of L.edodes purine,dietary fiber,?-aminobutyric acid,polysaccharide,polyphenol and flavone in Shanbei flavor L.edodes millet wine were 56.24?g/mL,2.13g/100g,163.67 mg/L,3.28 mg/mL,283.47?g/mL and 87.23?g/mL,respectively,which were higher than those of traditional millet wine and commercial husked millet wine;and the scavenging rate of DPPH·,O₂-·and·OH was 85.43%,82.64%and 78.83%,respectivly.It was 1.41 to 2.46 times of traditonal millet wine and 1.81 to 3.02 times of commercial husked millet.The reducing power of potassium ferricyanide was strong,reaching 0.465,which was significantly higher than the latter two?p<0.01?.The chelating ability of metal was weak,the chelating rate was only 19.64%,and there was no significant difference between the three?p>0.05?.It was suggested that the addition of L.edodes pulp could significantly enhance the antioxidant capacity of Shanbei flavor L.edodes millet wine in some aspects and the millet wine had strong antioxidant capacity,which was superior to millet wine with the same technology and the same kind of millet wine.