Optimization Of Brewing Process And Quality Evaluation Of Fermented Polygonatum Sibiricumis Glutinous Rice Wine

Polygonatum sibiricumis a high-value nutritional product,which is rich in polysaccharides,saponins,flavones and other functional ingredients,and has important pharmacological activities and health effects.In this subject,polygonatum sibiricumis was used as a nutritional supplement to develop two types of fermented polygonatum sibiricumis glutinous rice wine,and its functional components and in vitro antioxidant properties were preliminarily analyzed.The findings are as follows:?1?Optimization of brewing process of traditional polygonatum sibiricumis glutinous rice wine.The optimal pre-fermentation temperature was determined to be28?through single-factor experiments.The optimal process parameters of traditional fermentation of traditional polygonatum sibiricumis glutinous rice wine were determined by response surface optimization experiments and verification as follows:the liquid-material ratio was 1.28 m L/g,the amount of polygonatum sibiricumis added was 6.68%,the amount of yeast added was 2.83%,and the pre-fermentation time was 5.5 d.Under the condition of post-fermentation temperature of 15?,the post-fermentation time is 15 d.The traditional polygonatum sibiricumis glutinous rice wine fermented under the optimal conditions has an alcohol content of 12.3%vol,total sugar?calculated as glucose?10.51 g/L,total acid?calculated as lactic acid?6.36 g/L,p H 4.30,amino state The nitrogen is0.46 g/L.?2?Optimization of hydrolysis process of polygonatum sibiricumis.Polygonatum sibiricum is hydrolyzed through two steps:high-speed shearing and ultrasonic enzymatic hydrolysis.The single-factor experiment determined the shear rate to be 14000 r/min,and the orthogonal process and verification were used to determine the optimal process parameters for high-speed shear hydrolysis of polygonatum sibiricumis raw material.The shear time was 50 min,the shear p H was2,and the ratio of material to liquid was 1:50 g/m L.Ultrasonic enzymatic hydrolysis of the residue of the raw material after high-speed shear hydrolysis.Orthogonal experiments and verifications confirmed that the optimum technological parameters of the ultrasonic enzymatic hydrolysis of the filter residue:cellulase content was 3.0%,ultrasonic power was 250 w,solid-liquid ratio was 1:25 g/m L,and ultrasonic time was 60 min.Polygonatum sibiricum through two steps of hydrolysis,which is the final polysaccharide dissolution rate of 52.5%,and the hydrolysis rate reached 81.3%.?3?Study on the brewing of hydrolyzed polygonatum sibiricumis glutinous rice wine.Based on the traditional fermentation process of polygonatum sibiricumis glutinous rice wine,the ratio of hydrolyzed glutinous rice wine was 75%,and the fermentation time was 7 d.The hydrolyzed polygonatum sibiricum glutinous rice wine was 11.2%vol,total sugar?Calculated as glucose?11.15 g/L,total acid?calculated as lactic acid?6.32 g/L,p H 4.40,amino nitrogen 0.39 g/L,moderately sweet and sour,mellow taste.?4?The analysis in the functional components of two types of fermented polygonatum sibiricumis glutinous rice wine.The polysaccharides,saponins and flavonoids was analyzed the traditional and hydrolyzed polygonatum sibiricumis glutinous rice wine and traditional glutinous rice,which is the polysaccharide concentrations in the liquor were 1.90,5.01,1.11 mg/m L,the saponin concentrations were 0.561,1.375,0.140 mg/m L,and the flavonoid concentrations were 0.066,0.063,and 0.025 mg/m L,respectively.The concentration of polysaccharides,saponins,and flavones in the prepared rice wine was higher than that of the traditional rice wine.Compared with the rice wine brewed from pure glutinous rice,the new rice wine brewed with polygonatum sibiricumis and glutinous rice has higher nutritional ingredients and health care effects.?5?Study on the in vitro antioxidant function of two types of fermented polygonatum sibiricumis glutinous rice wine.By measuring the scavenging ability of two types of fermented polygonatum sibiricumis glutinous rice wine to DPPH,O₂-·,·OH free radicals and the reducing ability to potassium ferricyanide,the two brewing methods of polygonatum sibiricumis raw materials rice wine has strong antioxidant capacity in vitro,and with the increase of the volume of liquor,the antioxidant capacity in vitro gradually increases.