Food and Fermentation Industries >

2021 , Vol. 47 >Issue 7: 168 - 174

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025623

Biological acidification of soaking rice and the utilization of rice milk in Chinese rice wine production

  • ZHANG Bo ,
  • XIE Guangfa ,
  • LI Guolong ,
  • SUN Guochang ,
  • JIN Jianming ,
  • ZHU Weijun ,
  • LIU Ju
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  • 1(Zhejiang Economic and Trade Polytechnic,Hangzhou 310018,China)
    2(College of Biology and Environmental Engineering,Zhejiang Shuren University,Shaoxing 312028,China)
    3(College of Shaoxing Huangjiu,Shaoxing 312028,China)
    4(Shaoxing Jianhu Brewing Co.Ltd.,Shaoxing 312000,China)
    5(Kuaijishan shaoxing wine Co.Ltd.,Shaoxing 312000,China)

Received date: 2020-09-09

  Revised date: 2020-09-29

  Online published: 2021-05-20

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Abstract

In the traditional brewing process of rice wine, the soaking of rice takes time and the treatment of rice milk costs a lot afterward.In this study, 65 strains of bacteria were isolated from the rice milk prepared naturally in traditional processing.A strain of lactic acid bacteria D3 was potentially applicable for the biological acidification in the rice soaking process, according to the production of acid and biogenic amine.The strain was identified as Lactobacillus plantarum by 16S rDNA sequencing.L.plantarum D3 was applied to the biological acidification of soaking rice.Compared with the natural rice soaking, the biologically acidized water had a favorable flavor and decreased soaking time from 5 days to 3 days.The total acid, pH, and OD600 were basically stable with the accumulation of lactic acid in the recycling process of rice soaking water, with a reusing ratio of 30%.The biologically acidizing rice was used in the rice wine brewing process, and the fermentation process was conducted smoothly.All the physical and chemical indexes of the rice wine were met the requirements of the national standard of Shaoxing rice wine (GB/T 17946—2008).Compared with the rice wine brewed with the traditionally soaked rice, the alcohol content of rice wine brewed with biological acidification insreased and the sensory evaluation was higher.The sensory evaluation of the wine was scored even higher than that of traditional soaking.The results show that biologically acidizing soaking rice is potentially a feasible way to recycle rice milk.

Key words： Chinese rice wine; rice milk; lactic acid bacteria; biological acidification; biogenic amine

Cite this article

ZHANG Bo , XIE Guangfa , LI Guolong , SUN Guochang , JIN Jianming , ZHU Weijun , LIU Ju . Biological acidification of soaking rice and the utilization of rice milk in Chinese rice wine production[J]. Food and Fermentation Industries, 2021 , 47(7) : 168 -174 . DOI: 10.13995/j.cnki.11-1802/ts.025623

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