Taking Asparagus and glutinous rice as main raw materials, a new type of compounded rice wine was brewed. The processing parameters were optimized by single factor experiments and orthogonal experiments as follows: the ratio of asparagus to glutinous rice was 1∶9(g∶g). After cooking and gelatinization, 1% angel flavored wine was added with the ratio of material to water was 1∶1, followed by fermenting at 30 ℃ for 5 d. The aspartame rice wine prepared according to the optimal processing condition had 8.8% vol alcohol, 7.2 g/L total acid, 126.6 g/L total sugar, 25.4 g/L reducing sugar, 494.6 mg/L amino acid nitrogen, and 4.85 mg/L total biogenic amines. The wine was clear and transparent with obvious asparagus fragrance. The wine body was round, plump, and elegant. Through antioxidant experiments, the scavenging rate of ·OH in asparagus rice wine was 15.23%, and the clearance rate of superoxide anions was 18.28%, which was higher than that of ordinary rice wine without asparagus. It was verified that asparagus rice wine had stronger free radical clearance ability, reducing ability, and good anti-oxidant ability. The total amounts of amino acids in asparagus rice wine reached 1 721.642 nmol/mL, which was 62% higher than that in ordinary rice wine without asparagus. Additionally, this constituted the unique nutritional ingredients of asparagus rice wine.
LIU Mingming
,
ZHOU Yangzi
,
YUAN Lemei
,
SHUI Junrui
,
XIONG Li
,
BIAN Minghong
. Asparagus new type rice wine brewing and its quality analysis[J]. Food and Fermentation Industries, 2019
, 45(1)
: 137
-144
.
DOI: 10.13995/j.cnki.11-1802/ts.018083
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