Study On The Fermentation Process Conditions And Anti-Oxidation And Anti-Bacterial Properties Of Glutinous Rice Sake

Glutinous rice(Oryza sativa L.Var.),also known as Jiangmi,is the hulled kernel of gramineous rice(glutinous rice).It is rich in protein,carbohydrates,fat,mineral elements,vitamins and amino acids and other nutrients.It has the function of nourishing deficiency,nourishing blood,strengthening spleen and warming stomach.Efficacy,often used to make fermented wine.Sake is made by steaming,koji,saccharification,fermentation,filtration,decolorization,decoction,and storage of rice.Glutinous rice sake is made from glutinous rice using yeast fermentation technology.It has a soft and sour taste.Sweet and suitable and other advantages.Because the cost of glutinous rice is higher than that of rice,the current research on the fermentation conditions and physiological activities of glutinous rice sake is basically blank.Therefore,this paper studies the fermentation conditions of glutinous rice sake,and determines the temperature,polishing degree of glutinous rice and yeast types during the fermentation process to improve the quality of glutinous rice sake.Fermentation conditions.At the same time,the physiological activity of the glutinous rice sake fermented under this condition was studied,and the anti-oxidation and antibacterial properties were studied,filling the market vacancy with glutinous rice sake,it also provides people with new ideas for sake selection.This study selects fermentation temperature(12,15 and 18?),milling degree of glutinous rice(0,5,7 and 10 DM(0,50,70 and 100%milling of the bran part of glutinous rice brown rice))And the types of yeast(F33,F5 and ST)were used as control conditions to make glutinous rice sake.The p H value,total acid,total sugar,alcohol content changes and sensory evaluation scores during the fermentation process under different conditions were determined to determine the highest value of glutinous rice sake.Suitable fermentation conditions;component analysis of glutinous rice and glutinous rice sake(general components,polyphenol and total flavonoid content,amino acid content and volatile aroma components);antioxidation of glutinous rice sake(DPPH·removal rate,ABTS·~+removal rate,Iron ion reduction ability)and antibacterial properties(antibacterial properties against Escherichia coli,Staphylococcus aureus and Streptococcus mutans).The results of the study were as follows:1.Research on the fermentation conditions of glutinous rice sake.The most suitable fermentation conditions for glutinous rice sake had been obtained from the test results:the fermentation temperature was 15?;the milling degree was 7 DM;the yeast selects F5.The glutinous rice sake fermented under this condition had the advantages of translucent color,soft taste,pleasant aroma and unique flavor according to sensory evaluation.2.Composition analysis of glutinous rice sake.The general components of glutinous rice were 12.94±0.79%moisture content,7.98±0.54%crude protein content,0.76±0.08%crude fat content,0.81±0.13%crude ash content,and carbohydrate content.The content of polyphenols and total flavonoids in glutinous rice sake were 259.94±0.79 mg/100 m L and 0.24±0.07 mg/100m L,respectively;16 kinds of amino acids were detected in glutinous rice sake,and the total amount was 513.298 mg/100 g,including 7 kinds of essential amino acids;39 kinds of aroma components were detected in glutinous rice sake,including 13 kinds of esters,accounting for19.17%of the total relative content;8 kinds of alcohols,accounting for the total relative content of 65.08%;11 kinds of acid substances,accounting for 9.47%of the total relative content;4kinds of ketone aldehyde substances,accounting for the total relative content of 6.01;and 3 other aroma components,accounting for the total relative content of 0.27%.3.Research on the antioxidant and antibacterial properties of glutinous rice sake.When the amount of glutinous rice sake was 300?L,the DPPH·removal rate was 37.11%;when the amount was 300?L,the ABTS·~+removal rate was 44.14%;When the addition amount was 250?L,the iron ion reduction capacity was 2.01.The petroleum ether layer,ethyl acetate layer and water layer of the freeze-dried glutinous rice sake powder had no antibacterial properties against Staphylococcus aureus and Streptococcus mutans,but the ethyl acetate layer had obvious antibacterial properties against Escherichia coli,and its minimum inhibitory concentration(MIC)was 128?g/m L.