Optimization of Extraction Process of Polyphenols from Chrysanthemum morifolium and the Development of Chrysanthemum Rice Wine

[Objectives]This study was conducted to provide a theoretical basis for the extraction and comprehensive utilization of functional active components of Chrysanthemum morifolium polyphenols.[Methods]With C.morifolium as a raw material,polyphenols were extracted by water extraction.The extraction process of polyphenols were optimized by single factor tests on solid-liquid ratio,extracting time and times.Old rice wine selected as the base wine was added with C.morifolium polyphenol extract,honey,citric acid and other auxiliary materials to prepare a kind of chrysanthemum old rice wine.Through sensory analysis combined with fuzzy mathematics comprehensive evaluation method,the optimal formula of chrysanthemum old rice wine was determined,and the corresponding physicochemical indicators of the obtained chrysanthemum old rice wine were tested.[Results]The optimal soaking process for C.morifolium was as follows:extraction time of 20 min,a solid-liquid ratio of C.morifolium to warm water at 1:40,extraction times of 3 times.The physical and chemical indicators of the chrysanthemum wine obtained from the above optimal formula were as follows:sugar content 5%,ethanol content 11%,and pH value 4.04.The chrysanthemum old rice wine obtained was clear and transparent,and the fragrance of chrysanthemum was coordinated with the mellow aroma of rice wine.The taste was refreshing and suitable for the vast majority of people to drink.[Conclusions]The new type of chrysanthemum old rice wine combines the polyphenolic active substances in C.morifolium with the low ethanol content of old rice wine,which not only improves the utilization rate of C.morifolium,but also strengthens the health function of old rice wine products,improves the quality of old rice wine,and promotes the healthy and rapid development of the old rice wine industry.

Effect of yellow rice wine on anti-aging ability in aged mice induced by D-galactose

The present study is focused on investigation of the health protective effect of yellow rice wine(YRW)in mice and the potential underlying mechanism.Symptoms of aging were induced in mice by using Dgalactose(D-gal),and different doses of YRW(4,8,and 12 mL/kg BW)were orally administrated to D-galtreated mice for a period of six weeks.The in vivo data obtained in the present study preliminary indicated that YRW markedly increased the activity of antioxidant enzymes and reduced the concentration of MDA both in the brain and liver.Furthermore,a forced swim test showed that moderate intake of YRW(8 mL/kg BW)significantly decreased the duration of immobility,reduced the blood content of urea nitrogen and lactic acid,and increased hepatic glycogen storage.Besides,results from the Morris water maze test suggested that YRW significantly reversed cognitive impairment and also alleviated neuroapoptosis in the experimental mice by regulating the gene expressions of Bax/Bcl-2 and caspase-3.The above results indicated YRW has a potential anti-aging effect in mice and provided us certain molecular evidence for this action.

The setereoselective preparation ofβ-keto esters using baker's yeast in the presence of rice wine koji

By the addition of rice wine koji, enhancement of the reactivity was observed for the baker＇s yeast reduction of β-keto esters into （S）-β-hydroxy esters with high enantiomeric purity （73-98%）.

Development of a Kind of Tartary Buckwheat Rice Wine

[Objectives]This study was conducted to improve the utilization of tartary buckwheat resources,enrich the varieties of rice wine products,and further promote the development of the rice wine industry.[Methods]With tartary buckwheat and glutinous rice as raw materials for mixed fermentation and sensory score as an evaluation indicator,the effects of four factors of material ratio,rice leaven addition,material-to-water ratio and fermentation time on the quality of tartary buckwheat rice wine were investigated.The optimal technological conditions of tartary buckwheat rice wine were determined by an orthogonal test.[Results]The optimal process conditions were as follows:the material ratio of 1∶0.2(g/g),the addition amount of rice leaven of 0.5%,the material to water ratio of 1∶0.4(g/ml),and the fermentation time of 72 h.The obtained tartary buckwheat rice wine product was light yellow,clear and bright,and tasted moderately sweet and sour.[Conclusions]The tartary buckwheat rice wine product has good color,fragrance and taste,and is a healthy drink that conforms to people s health concepts and is suitable for drinking.

Phthalates in Commercial Chinese Rice Wines: Concentrations and the Cumulative Risk Assessment to Adult Males in Shanghai

The concentrations of 16 phthalates in 164 commercial Chinese rice wines （CRW） were detected by GC-MS, and consumption data on CRW in different packaging types was investigated from 634 adult males in Shanghai using a food frequency questionnaire. Based on the prinq：iples of probabilistic modelling and cumulative risk assessment, the exposure and health risk of phthalates from CRW to adult males in Shanghai was evaluated. DMP, DEP, DIBP, DnBP, BBP, and DEHP were detected in the samples, thE： range of detection frequency of individual phthalates varied from 6.10% for BBP to 15.24% for DIBP, and the detected concentrations were 51.06-200.34 ng/mL. All the respondents consumed CRW, 90.69% of them consumed CRW 0.01-49.9 mL/d, the minimum value of the average daily intake of CRW was 6.25 mL/d, the median was 13.72 mL/d and the maximum was 300 mL/d. The median exposure level of the 6 detected Phthalates to adult males in Shanghai were 6.58-7.10 ng/（d.kg）, and the maximum exposure level were 137.38-540.47 ng/（d.kg）. The cumulative exposure health risk index （HI） based on the median and maximum exposure level of the 6 Phthalates （DMP, I~）EP, DIBP, DnBP, BBP, and DEHP） were 0.001147 ancl 0.063396, both were far less than 1. In conclusion, CRW were generally consumed by the adult males in Shanghai.

Study on Production Process of Roselle Rice Wine

[Objectives]This study was conducted to more systematically explore the traditional brewing process of roselle rice wine. [Methods] With local high-quality white glutinous rice and sun-dried roselle as raw materials for brewing rice wine, on the premise of extensive research on traditional rice wine technology in China, the addition amount of roselle extract, the addition amount of distiller’s yeast, the variation range of after-fermentation temperature and the starting time of after-fermentation were investigated. [Results] The best traditional processing and brewing parameters were the ratio of glutinous rice and roselle extract(mass to volume ratio) at about 1∶1.55, the addition amount of distiller’s yeast of 0.55%, and the fermentation temperature at 30 ℃, and the starting time at 72 h. The sensory quality of the high-quality roselle rice wine that was produced under the best brewing conditions was about(87.7±2.45) points. [Conclusions] A number of hygiene inspection technical indexes in the product all met the current relevant national safety standards in China, providing another technical research direction for the development of a variety of new green healthy beverage projects.

Preparation of Alkali-soluble Pachymaran Rice Wine

[Objectives] This study was conducted to determine the optimum process conditions for the preparation of alkali-soluble pachymaran rice wine. [Methods] A new type of alkali-soluble pachymaran rice wine was prepared by mixing and fermenting alkali-soluble pachymaran and glutinous rice as raw materials. The sensory score was used as the evaluation index to investigate the effects of three factors including the amount of alkali-soluble pachymaran, inoculation amount and fermentation temperature on the quality of the alkali-soluble pachymaran rice wine. The fermentation process of the rice wine was then optimized by an orthogonal experiment. [Results] With the proportion of the alkali-soluble pachymaran added of 0.4%, the inoculation amount of 0.6% and the fermentation temperature at 30 ℃, the sensory score of the prepared rice wine was the highest, which was 93.5 points. The alkali-soluble pachymaran rice wine prepared under above conditions was rich in flavor and tasted sweet and sour. [Conclusions] The production of the new rice wine and the understanding of the development history of rice wine will provide reference for the future development of rice wine industry, and provide research directions for the development of new health drinks.

Optimization of rice wine fermentation process based on the simultaneous saccharification and fermentation kinetic model

Chinese rice wine making is a typical simultaneous saccharification and fermentation(SSF) process.During the fermentation process,temperature is one of the key parameters which decide the quality of Chinese rice wine.To optimize the SSF process for Chinese rice wine brewing,the effects of temperature on the kinetic parameters of yeast growth and ethanol production at various temperatures were determined in batch cultures using a mathematical model.The kinetic parameters as a function of temperature were evaluated using the software Origin8.0.Combing these functions with the mathematical model,an appropriate form of the model equations for the SSF considering the effects of temperature were developed.The kinetic parameters were found to fit the experimental data satisfactorily with the developed temperature-dependent model.The temperature profile for maximizing the ethanol production for rice wine fermentation was determined by genetic algorithm.The optimum temperature profile began at a low temperature of 26 °C up to 30 h.The operating temperature increased rapidly to 31.9 °C,and then decreased slowly to 18 °C at 65 h.Thereafter,the temperature was maintained at18 °C until the end of fermentation.A maximum ethanol production of 89.3 g·L^(-1)was attained.Conceivably,our model would facilitate the improvement of Chinese rice wine production at the industrial scale.

Fast Determination of 22 Pesticides in Rice Wine by Dispersive Solid-Phase Extraction in Combination with GC-MS

A rapid method was developed for the determination of 22 pesticides in rice wine. The procedure involved an extraction with acetonitrile and a cleanup step using dispersive solid-phase extraction (d-SPE), and primary-secondary amine (PSA) and octadecylsilane (ODS) were used as sorbents. D-SPE had some advantages over some traditional prepara- tions, especially in time and cost. Both the extraction and cleanup only cost about 15 min per a sample. Then the GC-MS was used for quantitative and qualitative analysis. Matrix-matched standards solution and analyte protectant were compared to decrease the matrix effect, and the former showed a better efficacy. Acceptable linearity was achieved in the range of 0.05 - 0.30 mg/L. After matrix-matched standards calibration, recoveries were between 60 and 140%. For the most of pesticides, precision and repeatability were less than 10% and 16%, respectively. The result indicated that the developed method was suitable for the determination of the multi-pesticides in rice wine.

Chemical Composition of Special Glutinous Rice and Its Effect on the Quality of Brewed Wine

The chemical composition of 8 different special glutinous rice varieties was analyzed,and its effects on the physical and chemical properties of the wines brewed were investigated. The correlations between major chemical constituents and quality of glutinous rice were analyzed. The results show that the contents of the major chemical constituents in the special glutinous rice varieties were not much different,and they all ranked as starch’s > protein’s > fat’s. After 4-8 weeks of fermentation,the total acidity decreased with time( excepting Heixiangnuo),the total residual sugar reduced significantly,and the alcohol content increased significantly. The correlations between starch content of glutinous rice and physical and chemical indices and sensory quality of its brewed wine were not significant. There are positive correlations between protein content and various indices,and the correlation with total acidity reached the significant level. Fat content was negatively correlated with alcohol content,and positively correlated with sensory quality.

正交试验结合主成分分析法优化薄荷紫米酒工艺

以紫米、薄荷为主要原料,采用液化工艺制备薄荷紫米酒。在单因素试验的基础上,采用正交试验结合主成分分析法优化薄荷紫米酒的制备工艺,并对其抗氧化活性进行测定。结果表明:薄荷紫米酒的最佳工艺条件为紫米与纯净水质量比1∶2.5、发酵时间15 d、薄荷液添加量8%(以紫米与纯净水总质量计),在此条件下制备的薄荷紫米酒口感丰富、气味清香,具有一定的抗氧化活性。

黄精黑糯米酒酿造工艺优化及其品质分析

以黑糯米为主要原料,黄精提取液为辅料制备黄精黑糯米酒。以感官评分为评价指标,通过单因素试验和正交试验优化液态法发酵黄精黑糯米酒酿造工艺条件,并对其理化指标及活性成分进行测定。结果表明,最佳酿造工艺条件为酒曲与酵母质量比1:1、发酵时间6 d、黄精提取液添加量28%、料液比(糯米与水)1.0:7.0(g:mL)。在此优化条件下,黄精黑糯米酒的酒体澄清透亮、呈紫红色、酒香醇厚、具有黄精风味,感官评分为87分,酒精度达12.0%vol,总糖、还原糖、总酸、氨基酸态氮、花色苷和总黄酮含量分别为4.13 g/100 mL、3.74 g/100 mL、6.32 g/L、0.22 g/L、37.9 mg/L、0.023 g/100 mL。

自动化立体仓库系统在黄酒业中应用

介绍了自动化立体仓库系统在黄酒行业中的应用,黄酒自动化立体仓库系统单元操作包括空瓶和包材入库、成品入库、空瓶和包材供应、试漏产品出入库、成品出库、自动化立体库取货程序、不合格品退库、自动化立体库盘点、自动化立体库查询与维护等;自动化立体仓库系统与自动化灌装线系统、自动化酒体调配系统、销售ERP系统采用无缝连接的接合技术,实现整体集成;为酿酒业的科技创新作贡献。

蜂蜜甜米酒的研制

以糯米和蜂蜜为主要原料酿制蜂蜜甜米酒,采用正交实验法以蜂蜜甜米酒的感官得分为指标,对其酿制过程中蜂蜜、酒曲以及纯净水三者的添加量进行优化,正交分析结果显示当三者添加量依次为:蜂蜜15.0g、酒曲1.5g、纯净水80.0mL时最佳,经验证实验在最佳工艺参数下酿制出的蜂蜜甜米酒酒精度6.85,感官评分均值为88.7,与正交实验结果相一致。

红曲菌与酿酒酵母组合发酵对米酒挥发性风味组分生成的影响

红曲酒是以糯米为原料,以红曲作为发酵剂酿造而成的。其中红曲菌和酿酒酵母是酿造体系中的核心微生物。本文以糯米为发酵基质,选用紫色红曲菌、红色红曲菌和高粱红曲菌分别与酿酒酵母菌进行组合发酵,研究不同组合和发酵模式(同步发酵和顺序发酵)对挥发性组分生成的影响。基于顶空固相微萃取-气质联用法,从发酵的米酒中共鉴定出89种挥发性风味化合物。热图分析发现:红曲菌与酿酒酵母组合发酵明显比红曲菌纯菌发酵产生更多的挥发性物质,顺序发酵明显比同步发酵产生更多的挥发性风味物质,尤其是紫色红曲菌、红色红曲菌与酿酒酵母组合的顺序发酵。对不同红曲菌与酿酒酵母组合发酵的挥发性风味组分进行主成分分析,紫色红曲菌和红色红曲菌与酿酒酵母在顺序发酵模式下会产生更多的挥发性风味组分且其风味组成较为接近。挥发性风味组分含量差异分析表明,异丁醇、1-庚醇、(3Z)-3-壬烯-1-醇、2-十四醇、(Z)-5-辛烯-1-醇、癸醛、辛酸乙酯、癸酸乙酯、9-癸烯酸乙酯、苯乙酸乙酯、乙酸苯乙酯、1,2-二甲氧基-4-乙烯基苯等是红曲菌与酿酒酵母组合发酵产物中的特征挥发性风味物质。本研究结果可为红曲酒工业化生产中风味品质的提升与质量控制提供一定的参考数据。

怀远县糯米加工甜酒酿适用性研究

本论文旨在筛选适合酿造甜酒酿的糯米品种。以怀远县25种常见糯米品种为对象,分析制得甜酒酿的原料组成和理化性质,利用电子鼻、电子舌和感官评定等测定其感官品质,并通过相关性分析阐明原料组成、酒酿理化性质和感官品质的关系。结果表明,25种糯米的总淀粉含量59.0~81.0 g/100 g,直链淀粉含量1.0~3.5 g/100 g,蛋白质含量6.6~8.5 g/100 g。25种甜酒酿的酒精度0.8%vol~2.8%vol、还原糖含量15.5~31.8 g/100 g、总酸含量0.29~0.66 g/100 g,均达到米酒农业标准规定的清汁型米酒的要求。所有酒酿均具有一定的抗氧化能力;其中‘富糯628’品种制得酒酿的体外抗氧化活性最好,DPPH自由基清除率和铁离子还原能力分别达71.3%和15.7μg VC/mL。25种酒酿的感官存在明显差异;13种甜酒酿的感官品质显著优于市售孝感佬米酒,其余12种甜酒酿则与其相似。还原糖和总酸含量是影响产品感官评分的最关键因素(P<0.05);‘富糯628’制得的酒酿兼备感官品质高和抗氧化效果好的优点,具有开发新型特色风味和功能型甜酒酿的潜力。

蒸制预处理对发酵型黄精米酒品质的影响

为探明高压蒸制(HPS)和常压蒸制(APS)2种预处理方式对发酵型黄精米酒品质的影响,以未添加黄精米酒(RW)及未经蒸制(US)生黄精粉米酒为对照,运用变异系数法对发酵型黄精米酒品质进行综合评价。结果表明,经HPS预处理后发酵型黄精米酒的总糖、还原糖、多糖和薯蓣皂苷含量分别为382.18 mg/mL、342.49 mg/mL、35.70 mg/mL和0.41 mg/mL,氨基酸和有机酸含量分别降低了3.70 mg/100 g和2.48 mg/mL,DPPH和ABTS自由基清除率分别为43.15%和93.16%。经APS预处理后发酵型黄精米酒的感官评分最高为86分,总多酚和总黄酮含量为20.79 mg/100 mL和9.60 mg/100 mL,氨基酸和有机酸含量分别降低了5.34 mg/100 g和0.82 mg/mL,共检出挥发性风味物质48种,其中醇类和酯类较多。综合评价结果表明,APS(0.189)>HPS(0.187)>RW(0.029)>US(-0.405)。因此,常压蒸制是一种较优的预处理方式。

酿酒酵母和异常汉逊酵母混合发酵黄酒工艺研究

以酿酒酵母和异常汉逊酵母为黄酒发酵菌种,分别考察2种酵母对18°Bx糖化液的发酵特性,结果表明酿酒酵母产酒精(9.9%vol)能力强于异常汉逊酵母(6.8%vol),异常汉逊酵母产挥发酯(2.41 g/L)显著高于酿酒酵母(0.53 g/L)。比较混菌发酵途径,顺序混合发酵酒精度(8.1%vol)略低于同时混合发酵酒精度(8.7%vol),挥发酯含量(1.59 g/L)显著高于同时混合发酵(0.56 g/L)(P<0.05),结合发酵过程理化指标和感官评价结果,选择顺序混合发酵途径较为合适。通过单因素和Box-Benhnken中心组合试验设计,选择主发酵温度、pH值、酵母接种量3个因素对顺序混合发酵黄酒产品的挥发酯含量进行响应面优化,结果显示:顺序混合发酵黄酒的最佳参数为:发酵温度31.5℃,接种量1.0×10~7个/mL,pH 4.2。验证试验表明,在此条件下顺序混合发酵黄酒的挥发酯含量为(1.66±0.028)g/L,与预测值1.70 g/L相差不大,比酿酒酵母单独发酵提高213%。本研究为非酿酒酵母在黄酒发酵上的应用奠定了基础。

黑豆与黄酒共制女贞子炮制工艺优化

目的优化黑豆与黄酒共制女贞子炮制工艺。方法在单因素试验基础上,以蒸制时间、蒸制次数、烘制温度为影响因素,外观性状,红景天苷、特女贞苷、女贞苷G13、醇溶性浸出物含量,DPPH、ABTS自由基清除率的总评“归一值”(OD值)为评价指标,星点设计-响应面法优化炮制工艺。结果最优工艺为蒸制时间70 min,蒸制次数7次,烘制温度90℃,OD值为0.8415。结论该方法简便可靠,稳定可行,可用于黑豆黄酒共制女贞子。