Optimization on fermentation conditions and the antioxidant characteristics of Chinese quinoa rice wine

Authors

ZHANG Wengang, Academy of Agriculture and Forestry Sciences, Qinghai University, Xining, Qinghai 810016, China; Key Laboratory of Qinghai Province Tibetan Plateau Agric-Product Processing, Qinghai Academy of Agriculture and Forestry, Xining, Qinghai 810016, China; State
ZHANG Jie, Academy of Agriculture and Forestry Sciences, Qinghai University, Xining, Qinghai 810016, China; Key Laboratory of Qinghai Province Tibetan Plateau Agric-Product Processing, Qinghai Academy of Agriculture and Forestry, Xining, Qinghai 810016, China; State
DANG Bin, Academy of Agriculture and Forestry Sciences, Qinghai University, Xining, Qinghai 810016, China; Key Laboratory of Qinghai Province Tibetan Plateau Agric-Product Processing, Qinghai Academy of Agriculture and Forestry, Xining, Qinghai 810016, China; State
YANG Xijuan, Academy of Agriculture and Forestry Sciences, Qinghai University, Xining, Qinghai 810016, China; Key Laboratory of Qinghai Province Tibetan Plateau Agric-Product Processing, Qinghai Academy of Agriculture and Forestry, Xining, Qinghai 810016, China; State

Abstract

Conditions for the production of Chinese quinoa rice wine by liquefaction method were optimized using Qingli 2 as raw material, and the changes of antioxidant characteristics of the fermentation liquid were studied. Results showed that quinoa optimized liquefaction parameters were: high temperature α-amylase dosage of 6 U/g, liquefaction temperature 95 ℃, time 50 min. The optimal saccharification processes for quinoa was saccharification enzyme dosage of 100 U/g, saccharification temperature of 70 ℃ and saccharification time of 150 min. The best main fermentation conditions of the quinoa saccharide were: material to water ratio of 1∶4 （g/mL）, yeast addition amount of 4.0%, and the fermentation temperature of 30 ℃. The phenolic compounds increased first and then decreased during the main fermentation period, and the total phenolic and total flavonoids content reached the maximum of 163.75 and 14.00 μmol/100 g·DW, respectively. During the fermentation period of 1~8 d, polypeptide content also increased first and then decreased, and further tended to be stabilized. The maximum polypeptide content of 4.95 g/L was obtained at fermentation 4th day. DPPH and ABTS⁺ free radicals scavenging activity of the quinoa fermentation liquid were the highest at the 3rd and 4th day, respective-ly. While it’s FRAP iron reducing power remained at a high level at the first 1~3 d, and decreased to 12.86 μmol/100 g·DW at 7~8 d and tented to be stable. Dynamic changes of these active substances might be the important material basis for the formation of Chinese quinoa rice wine anti-oxidation activity.

Publication Date

12-28-2019

First Page

174

Last Page

178,226

DOI

10.13652/j.issn.1003-5788.2019.12.032

Recommended Citation

Wengang, ZHANG; Jie, ZHANG; Bin, DANG; and Xijuan, YANG (2019) "Optimization on fermentation conditions and the antioxidant characteristics of Chinese quinoa rice wine," Food and Machinery: Vol. 35: Iss. 12, Article 32.
DOI: 10.13652/j.issn.1003-5788.2019.12.032
Available at: https://www.ifoodmm.cn/journal/vol35/iss12/32

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