Development Of Waxy Corn Rice Rine Products And Their Quality Analysis

Rice wine is a traditional fermented food in China.It is not only rich in nutrients,but also can effectively stimulates the secretion of digestive glands,enhances appetite,regulates body immunity,nourishes the face,and improves blood circulation.The traditional rice wine brewing production method has higher energy consumption and large amount of raw materials,resulting in waste of resources.With the development of enzyme engineering and biotechnology,the technology and mechanism of raw starch hydrolysis have gradually matured,and the uncooked material brewing technology has been continuously improved and improved.Waxy corn is a special type of corn originating from China.It is rich in nutrients.Black waxy corn is rich in selenium,water-soluble melanin,anthocyanins and polyphenols.It removes free radicals from the body and also has special effects such as antiinflammatory and anti-oxidation.Studying sweet waxy corn rice wine can provide new ideas for the deep processing of waxy corn,and also provide a basis for the industrial production and processing of sweet waxy corn rice wine.In this paper,waxy corn is used as the raw material for brewing,and Aspergillus oryzae Su-16,Aspergillus niger AS3.1858 and Rhizopus sp.Q303 are used as the brewing bacteria.The bran,wheat,glutinous rice and rice are used as raw materials for the production of liquor Qu.The sweet waxy corn rice wine was brewed by traditional cooking method and liquid raw material method.The mashing fermentation process of sweet waxy corn rice wine was optimized,and the quality analysis of glutinous corn sweet rice wine brewed by two methods was carried out.The main research results are as follows:1.The differences of nutrients and starch types of different varieties of waxy corn and glutinous rice were compared.The results showed that Waxy corn is rich in nutrients,moderate in protein and fat,and rich in starch.The glutinous rice sweet rice wine was brewed by traditional cooking method.The saccharification and fermentation process of glutinous rice sweet rice wine was optimized by using the reducing sugar content and alcohol content in the sweet rice wine.The results showed that the traditional cooking method was used to brew glutinous rice sweet rice wine.The optimum process conditions were:saccharification fermentation time 72 h,saccharification fermentation temperature 32 ?,and koji addition 1.2%.2.Bran,wheat,rice and glutinous rice were selected as raw materials for making lipour qu.The saccharification power and liquefaction capacity of lipour qu were used as evaluation indexes.Three strains of Aspergillus oryzae Su-16,Aspergillus niger AS3.1858 and Rhizopus Q303 were studied.A suiTab.le lipour qu material shows that the best koji material for Aspergillus oryzae Su-16 and Aspergillus niger AS3.1858 is bran,and the best koji material for Rhizopus Q303 is wheat;the amount of CO2 released from the fermentation broth The reducing sugar content was used as the evaluation index,and the optimal addition amount of three kinds of lipour qu of Aspergillus oryzae Su-16,Bacillus niger AS3.1858,and Rhizopus Q303 was optimized.The results showed that the addition of Aspergillus oryzae Su-16 bran lipour qu is 4%,the amount of Aspergillus niger AS3.1858 bran lipour qu is 2%,and the amount of Rhizopus Q303 wheat lipour qu is 6%.3.The liquid raw meal method was used to brew glutinous rice sweet rice wine.The reducing sugar content and alcohol content in glutinous corn sweet rice wine were used as evaluation indexes,and the optimal saccharification and fermentation conditions for brewing glutinous corn sweet rice wine by liquid raw material method were optimized.The results showed that the optimal saccharification and fermentation conditions for the production of waxy sweet rice wine by liquid raw meal method were as follows:the ratio of material to liquid was 1:2.5,the fermentation time of saccharification was 78 h,and the fermentation temperature of saccharification was 30?.4.The physicochemical quality of glutinous corn sweet rice wine brewed by two different processes was analyzed.The results showed that the physical and chemical indicators of the glutinous corn sweet rice wine brewed by the two processes were in line with national standards and local standards.The main nutrients such as reducing sugar,amino acid nitrogen,alcohol content and total acid in the sweet waxy corn rice wine produced by the liquid raw meal method are higher than the waxy sweet rice wine brewed by the traditional cooking method.The taste and odor of sweet waxy corn rice wine brewed by two different processes were analyzed by electronic nose and electronic tongue.The results showed that the taste and odor of sweet waxy corn rice wine brewed by the two processes had certain similarities,but there were also some differences.The results of electronic tongue showed that the sour taste and sweetness response of the sweet waxy corn rice wine produced by the two processes were higher.The sour taste response of the sweet waxy corn rice wine brewed by the uncooked waxy corn was higher than that of the traditional method of brewing sweet waxy corn rice wine because The content of lactic acid in raw material brewed rice wine is high;the results of electronic nose test indicate the response of seven sensors of electronic nose PA/2,LY2/LG,T70/2,P40/1,P10/2,P10/1,T30/1.The higher value indicates that the content of volatile flavors such as alkanes,ethanol,organic amines and aromatic compounds in corn sweet rice wine is higher.5.HS-SPEM-GC/MS was used to analyze the volatile flavors of sweet waxy corn rice wine brewed by two different processes.The results showed that the most volatile flavor substances in the volatile flavors of the two sweet waxy corn rice wines were mainly Alcohols and esters,the relatively high content of alcohols are ethanol,isoamyl alcohol and phenylethyl alcohol.The relatively high esters in the sweet waxy corn rice wine brewed by uncooed materal are mainly ethyl palmitate,isoamyl acetate and sodium ethoxide.Ester,ethyl oleate,ethyl linoleate,etc.,the most abundant esters in traditional brewed rice wine are ethyl palmitate,isoamyl acetate,ethyl oleate,ethyl oleate,phenylethyl acetate Ethyl octanoate,etc.,and a small amount of ethyl laurate and ethyl myristate were detected in both wines.Comparing the alcohol-ester ratios of two different waxy sweet rice wines,the results showed that the ratio of alcohols and esters in the sweet waxy corn rice wine brewed by uncooked materal was moderate,the flavor was moderate,and the esters are relatively high in content and have a fragrant ester aroma in the the waxy corn rice wine brewed by traditional steamed nethod.