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Abstract ［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 peoples health concepts and is suitable for drinking.
Key words Tartary buckwheat; Rice wine; Process optimization; Taste
Received: March 9, 2021 Accepted: May 10, 2021
Weixin WANG (1976-), female, P. R. China, associate professor, devoted to research about processing of agricultural products.
*Corresponding author. E-mail: Wangweixin1009@qq.com.
Tartary buckwheat is a traditional grain crop in southwestern China and northern plateau areas, and it is the main food source and feed material for residents in these areas［1］. Studies have shown that tartary buckwheat has high edible value and health-care effects［2-5］, and is a kind of functional food material with great development potential.
Rice wine is prepared generally with glutinous rice as a raw material by traditional fermentation technology, in which glutinous rice is steamed and mixed with distillers yeast. Under the combined action of microorganisms in distillers yeast, various macromolecular nutrients are decomposed, and a variety of metabolites during the fermentation process together form the unique flavor and taste of rice wine. Rice wine has high nutritional value and contains a variety of ingredients beneficial to the human body. As a low-ethanol wine, it is suitable for people of all ages. At present, the development of various new types of rice wine is in full swing［6-8］. In this study, tartary buckwheat was used to replace part of glutinous rice and fermented to produce a new type of tartary buckwheat rice wine using traditional techniques. It not only improves the utilization of tartary buckwheat resources, but also enriches the varieties of rice wine products and further promotes the development of the rice wine industry.
Materials and Methods
Experimental materials and equipment
Experimental materials
Tartary buckwheat: Tianjin Port Free Trade Zone Aixin Food Co., Ltd.; glutinous rice: commercially available, purchased at Huangzhou Huangshang Supermarket; Angel rice leaven: Angel Yeast Co., Ltd.
Experimental equipment
SPX-150 biochemical incubator: Zhongyi Guoke (Beijing) Technology Co., Ltd.; ACS type electronic weighing scale: METTLER TOLEDO (Changzhou) Weighing Equipment System Co., Ltd.; C2214 induction cooker: Zhongshan Galanz Life Electrical Appliances Co., Ltd.; spectrophotometer: Shanghai Qimin Biological Technology Co., Ltd.; distiller: Jiangsu Sanaisi Scientific Instrument Co., Ltd.; alcohol meter: Hangzhou Lohand Biological Technology Co., Ltd.
Technological process
Tartary buckwheat was prepared through screening, washing and soaking, steaming, and spreading and cooling. Glutinous rice was prepared through screening, washing and soaking, steaming, and spreading and cooling. Then, the prepared tartary buckwheat and glutinous rice were mixed with Angel rice leaven, and fermented, filtered and sterilized, giving the finished product.
Operating points
① Raw material treatment: Tartary buckwheat and glutinous rice were screened to remove broken rice and impurities, and full and complete rice grains were selected. The glutinous rice was washed repeatedly until there was no obvious turbidity. The tartary buckwheat was slightly washed to minimize the loss of nutrients. After washing, the materials were soaked at room temperature for about 24 h. The soaked tartary buckwheat and glutinous rice could be gently entwisted by hands, showing no obvious hard core inside, and powdery preferably.
② Steaming: The fully soaked tartary buckwheat and glutinous rice were put into steamers covered with gauze which was pricked to form several holes after being laid. They were boiled for 30-40 min, and simmered in the steamers for 10 min after stopping heading. The rice was steamed until the rice grains were not half-cooked, loose but not sticky, soft but chewable, and the texture was uniform. ③ Spreading and cooling: The steamed glutinous rice and tartary buckwheat were cooled by the spreading and cooling method.
④ Mixing with Angel rice leaven: After being cooled completely, the tartary buckwheat and glutinous rice were mixed evenly in a certain proportion, added with a certain amount of Angel rice leaven and a certain amount of cold boiled water, and repeatedly turned to mix the three thoroughly. After being completely mixed, the tartary buckwheat and glutinous rice were compacted and flattened, leaving a dimple in the middle. On the one hand, it was to increase the air contact area and promote the fermentation, and on the other hand, it was convenient to observe the juice.
⑤ Fermentation: The fermentation temperature was 30 ℃, and the fermentation situation was monitored to ensure the smooth progress of the fermentation.
⑥ Juice extraction and sterilization: The tartary buckwheat rice wine obtained after filtration was added into a 250 ml clean glass bottle, which was covered and sterilized in a water bath at 90-95 ℃ for 15-20 min, and then cooled to room temperature with cold water to get the finished tartary buckwheat rice wine.
Sensory evaluation standard
According to the sensory requirements of the rice wine standard NY/T 1885-2017, the sensory evaluation standard table of tartary buckwheat rice wine was developed from four aspects of color, smell, taste, and tissue state to score the tartary buckwheat rice wine. The sensory evaluation team consisted of seven members. The samples were randomly numbered, using a hundred-mark system. The evaluation team members objectively scored the tartary buckwheat rice wine, and the calculated results were averaged. The specific sensory evaluation criteria are shown in Table 1.
Single factor test
Effect of material ratio (glutinous rice: tartary buckwheat) on the sensory quality of tartary buckwheat rice wine
With 120 g of glutinous rice as the standard, under the conditions of rice leaven 0.5%, ratio of material to water 1∶0.4 (g/ml), fermentation time 72 h and fermentation temperature 30 ℃, the material ratio was set to 1∶0.1, 1∶0.2, 1∶0.3, 1∶0.4, and 1∶0.5 (g/g) for fermentation, respectively. According to the sensory evaluation standard of tartary buckwheat rice wine, the obtained tartary buckwheat rice wine was scored, and the effect of material ratio on the sensory quality of tartary buckwheat rice wine was analyzed.
Effect of the amount of rice leaven added on the sensory quality of tartary buckwheat rice wine Based on 120 g of glutinous rice, under the conditions of material ratio 1∶0.3 (g/g), ratio of material to water 1∶0.4 (g/ml), fermentation time 72 h, and fermentation temperature 30 ℃, the amount of rice leaven added was 0.3%, 0.4%, 0.5%, 0.6% and 0.7%, respectively. According to the sensory evaluation standard table of tartary buckwheat rice wine, the obtained tartary buckwheat rice wine was scored, and the effect of rice leaven added on the sensory quality of tartary buckwheat rice wine was analyzed.
Effect of the ratio of material to water on the sensory quality of tartary buckwheat rice wine
Based on 120 g of glutinous rice, under the conditions of material ratio 1∶0.3 (g/g), rice leaven addition 0.5%, fermentation time of 72 h, and fermentation temperature of 30 ℃, the ratio of material to water was 1∶0.2, 1∶0.3, 1∶0.4, 1∶0.5 and 1∶0.6 (g/ml) for fermentation, respectively. According to the sensory evaluation standard table of tartary buckwheat rice wine, the obtained tartary buckwheat rice wine was scored, and the effect of the ratio of material to water on the sensory quality of tartary buckwheat rice wine was analyzed.
Effect of fermentation time on the sensory quality of tartary buckwheat rice wine
Based on 120 g of glutinous rice, under the conditions of material ratio 1∶0.3 (g/g), rice leaven addition of 0.5%, material-to-water ratio 1∶0.4 (g/ml), and fermentation temperature 30 ℃, the fermentation time was 48, 60, 72, 84, and 96 h, respectively. According to the sensory evaluation standard table of tartary buckwheat rice wine, the obtained tartary buckwheat rice wine was scored, and the effect of fermentation time on the sensory quality of tartary buckwheat rice wine was analyzed.
Orthogonal test
Taking sensory evaluation as the standard, and on the basis of single factor test, a four-factor three-level orthogonal test was carried out to determine the optimal levels of fermentation time (A), rice leaven addition (B), material ratio (C), material-to-water ratio (D), so as to obtain the optimal tartary buckwheat rice wine fermentation plan.
Results and Analysis
Results and analysis of single factor test
Effect of material ratio on the sensory quality of tartary buckwheat rice wine
The effect of material ratio on the sensory quality of tartary buckwheat rice wine is shown in Fig. 1. When the proportion of tartary buckwheat was relatively low, the fermented tartary buckwheat rice wine had a lighter color, no tartary buckwheat aroma, and the wine had little aroma and slight sweet taste. With the increase of the proportion of tartary buckwheat, the color of tartary buckwheat rice wine got darker and brighter, the color was bright and light yellow overall, the fragrance of tartary buckwheat became more obvious, the special fermented flavor formed by the wine was more and more coordinated, and the taste was moderately sweet and sour. After exceeding 1∶0.3, as the material ratio increased, the sensory score of tartary buckwheat rice wine began to show a sharp decrease trend. The liquor of tartary buckwheat rice wine was not transparent but turbid, and had a greater acidity and an astringent taste. Therefore, fermentation was more suitable when the material ratio was 1∶0.3. Weixin WANG et al. Development of a Kind of Tartary Buckwheat Rice Wine
Effect of the amount of rice leaven added on the sensory quality of tartary buckwheat rice wine
The effect of rice leaven addition on the sensory quality of tartary buckwheat rice wine is shown in Fig. 2. When the addition amount of rice leaven was 0.3%, the tartary buckwheat rice wine was sweeter and had almost no wine aroma, but with the increase of the amount of rice leaven added, the juice yield of the tartary buckwheat rice wine increased, and the aroma was stronger. When the addition amount of rice leaven reached 0.6%, the tartary buckwheat rice wine was bright in color, moderately sweet, and rich in aroma. After the addition amount of rice leaven exceeded 0.6%, the tartary buckwheat rice wine contained too much ethanol and the taste was too irritating. Therefore, it was more appropriate to add rice leaven to 0.6%.
Effect of the ratio of material to water on the sensory quality of tartary buckwheat rice wine
The effect of the ratio of material to water on the sensory quality of tartary buckwheat rice wine is shown in Fig. 3. When the ratio of material to water was 1∶0.2, the juice yield of tartary buckwheat rice wine obtained by fermentation was less, and the taste was slightly sweet. As the ratio of material to water increased, the juice yield of tartary buckwheat rice wine also increased, and the color was a quite good light yellow. When the ratio of material to water exceeded 1∶0.3, as the ratio of material to water increased, the taste of tartary buckwheat rice wine was diluted and the wine aroma was weak. Therefore, the fermentation was more suitable when the ratio of material to water was 1∶0.3.
Effect of fermentation time on the sensory quality of tartary buckwheat rice wine
The effect of fermentation time on the sensory quality of tartary buckwheat rice wine is shown in Fig. 4. When the fermentation time was 48 h, the juice of tartary buckwheat rice wine was less, the taste was thin, and the wine aroma was lighter, indicating that the fermentation time was too short, the saccharification was incomplete, and the fermentation broth and glucose content were less. With the increase of the fermentation time, the taste of tartary buckwheat rice wine changed from sweet to moderately sweet and sour, and the wine aroma also changed from light to rich. After 72 h of fermentation, due to the prolonged fermentation time, the ethanol content of tartary buckwheat rice wine increased, resulting in a strong alcohol taste, and the taste was slightly sour, making the sensory score of the tartary buckwheat rice wine decrease sharply. Analysis of orthogonal test results
Through the four-factor three-level orthogonal test on the tartary buckwheat rice wine, the sensory score was used as an indicator to analyze the order of the primary and secondary factors of the tartary buckwheat rice wine, and the optimal process conditions were obtained. From the orthogonal test table in Table 3, it can be seen that the range R of each factor ranked as B>C>A>D, that is, the primary and secondary order of the various factors that affected the sensory quality of tartary buckwheat rice wine was: rice leaven addition>material ratio>fermentation time>material-to-water ratio. It can be obtained the factor from the four factors that had the greatest effect on the sensory quality of tartary buckwheat rice wine: the amount of rice leaven added, followed by the material ratio, then the fermentation time, and the factor that had the least impact was the material-water ratio. It was determined that the optimal combination of tartary buckwheat rice wine was A2B1C1D3, that is, the material ratio of 1∶0.2, the addition amount of rice leaven of 0.5%, the material-water ratio of 1∶0.4, and the fermentation time of 72 h. Since this test combination did not appear in the orthogonal test, a verification test was carried out. The tartary buckwheat rice wine obtained under these conditions was light yellow, clear, and translucent, and had a moderately sweet and sour taste, with the fragrance of tartary buckwheat, and a wine aroma. The final sensory score was 81 points.
Conclusions and Discussion
With tartary buckwheat and glutinous rice as raw materials, single-factor tests were carried out on the material ratio of tartary buckwheat rice wine, the amount of rice leaven added, the ratio of material to water, and the fermentation time, to study the effects of various factors on the sensory quality of tartary buckwheat rice wine. On the basis of single factor tests, an orthogonal test was used to optimize the technological conditions, and the optimal technological conditions of tartary buckwheat rice wine were obtained. The results of the orthogonal test showed that the primary and secondary factors affecting the sensory quality of tartary buckwheat rice wine were: amount of rice leaven added>material ratio>fermentation time>material-to-water ratio. Among them, the amount of rice leaven added had a significant impact on the sensory quality of tartary buckwheat rice wine. The optimal process conditions were as follows: the material ratio of 1∶0.2, the addition amount of rice leaven of 0.5%, the material to water ratio of 1∶0.4, and the fermentation time of 72 h. The obtained tartary buckwheat rice wine product was light yellow, clear and bright, tasted moderately sweet and sour, and had delicate fragrance of tartary buckwheat and a strong aroma, and the taste was overall coordinated. References
［1］ WU LG, QU LB, WANG AN, et al. Research progress of functional characteristics of buckwheat and development of its products［J］. Science and Technology of Cereals, Oils and Foods, 2018, 26(3): 41-44. (in Chinese)
［2］ HU XJ, LIU Y. Optimization of fermentation conditions for tartary buckwheat rice wine［J］. Food Research and Development, 2013, 34(3): 43-47. (in Chinese)
［3］ Beijing University of Agriculture. Tartary buckwheat barley rice wine［P］. China: CN201310176257. 8, 2014-07-16. (in Chinese)
［4］ GAO JX, ZHANG GQ, FANG SY, et al. Effects of mix on the physiochemical properties of buckwheat starch and wheat starch［J］. Food Research and Development, 2017, 38(20): 25-30. (in Chinese)
［5］ NIE W, LI ZG. Nutritional components and prophylactic values of tartary buckwheat［J］. Science and Technology of Cereals, Oils and Foods, 2016, (1): 40-45. (in Chinese)
［6］ NIU JQ, ZHOU J, SHI T, et al. Flavoring components in monascus millet wine［J］. Liquor-Making Science & Technology, 2016, (11): 92-94. (in Chinese)
［7］ NI B, YU JS, HU J, et al. Production of walnut rice wine［J］. Liquor-Making Science & Technology, 2017, (9): 84-86, 90. (in Chinese)
［8］ LIU ZQ, YU M. Research on brewing technology of Cordyceps militaris sweet rice wine［J］. China Brewing, 2017, 36(9): 177-181. (in Chinese)
［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 peoples health concepts and is suitable for drinking.
Key words Tartary buckwheat; Rice wine; Process optimization; Taste
Received: March 9, 2021 Accepted: May 10, 2021
Weixin WANG (1976-), female, P. R. China, associate professor, devoted to research about processing of agricultural products.
*Corresponding author. E-mail: Wangweixin1009@qq.com.
Tartary buckwheat is a traditional grain crop in southwestern China and northern plateau areas, and it is the main food source and feed material for residents in these areas［1］. Studies have shown that tartary buckwheat has high edible value and health-care effects［2-5］, and is a kind of functional food material with great development potential.
Rice wine is prepared generally with glutinous rice as a raw material by traditional fermentation technology, in which glutinous rice is steamed and mixed with distillers yeast. Under the combined action of microorganisms in distillers yeast, various macromolecular nutrients are decomposed, and a variety of metabolites during the fermentation process together form the unique flavor and taste of rice wine. Rice wine has high nutritional value and contains a variety of ingredients beneficial to the human body. As a low-ethanol wine, it is suitable for people of all ages. At present, the development of various new types of rice wine is in full swing［6-8］. In this study, tartary buckwheat was used to replace part of glutinous rice and fermented to produce a new type of tartary buckwheat rice wine using traditional techniques. It not only improves the utilization of tartary buckwheat resources, but also enriches the varieties of rice wine products and further promotes the development of the rice wine industry.
Materials and Methods
Experimental materials and equipment
Experimental materials
Tartary buckwheat: Tianjin Port Free Trade Zone Aixin Food Co., Ltd.; glutinous rice: commercially available, purchased at Huangzhou Huangshang Supermarket; Angel rice leaven: Angel Yeast Co., Ltd.
Experimental equipment
SPX-150 biochemical incubator: Zhongyi Guoke (Beijing) Technology Co., Ltd.; ACS type electronic weighing scale: METTLER TOLEDO (Changzhou) Weighing Equipment System Co., Ltd.; C2214 induction cooker: Zhongshan Galanz Life Electrical Appliances Co., Ltd.; spectrophotometer: Shanghai Qimin Biological Technology Co., Ltd.; distiller: Jiangsu Sanaisi Scientific Instrument Co., Ltd.; alcohol meter: Hangzhou Lohand Biological Technology Co., Ltd.
Technological process
Tartary buckwheat was prepared through screening, washing and soaking, steaming, and spreading and cooling. Glutinous rice was prepared through screening, washing and soaking, steaming, and spreading and cooling. Then, the prepared tartary buckwheat and glutinous rice were mixed with Angel rice leaven, and fermented, filtered and sterilized, giving the finished product.
Operating points
① Raw material treatment: Tartary buckwheat and glutinous rice were screened to remove broken rice and impurities, and full and complete rice grains were selected. The glutinous rice was washed repeatedly until there was no obvious turbidity. The tartary buckwheat was slightly washed to minimize the loss of nutrients. After washing, the materials were soaked at room temperature for about 24 h. The soaked tartary buckwheat and glutinous rice could be gently entwisted by hands, showing no obvious hard core inside, and powdery preferably.
② Steaming: The fully soaked tartary buckwheat and glutinous rice were put into steamers covered with gauze which was pricked to form several holes after being laid. They were boiled for 30-40 min, and simmered in the steamers for 10 min after stopping heading. The rice was steamed until the rice grains were not half-cooked, loose but not sticky, soft but chewable, and the texture was uniform. ③ Spreading and cooling: The steamed glutinous rice and tartary buckwheat were cooled by the spreading and cooling method.
④ Mixing with Angel rice leaven: After being cooled completely, the tartary buckwheat and glutinous rice were mixed evenly in a certain proportion, added with a certain amount of Angel rice leaven and a certain amount of cold boiled water, and repeatedly turned to mix the three thoroughly. After being completely mixed, the tartary buckwheat and glutinous rice were compacted and flattened, leaving a dimple in the middle. On the one hand, it was to increase the air contact area and promote the fermentation, and on the other hand, it was convenient to observe the juice.
⑤ Fermentation: The fermentation temperature was 30 ℃, and the fermentation situation was monitored to ensure the smooth progress of the fermentation.
⑥ Juice extraction and sterilization: The tartary buckwheat rice wine obtained after filtration was added into a 250 ml clean glass bottle, which was covered and sterilized in a water bath at 90-95 ℃ for 15-20 min, and then cooled to room temperature with cold water to get the finished tartary buckwheat rice wine.
Sensory evaluation standard
According to the sensory requirements of the rice wine standard NY/T 1885-2017, the sensory evaluation standard table of tartary buckwheat rice wine was developed from four aspects of color, smell, taste, and tissue state to score the tartary buckwheat rice wine. The sensory evaluation team consisted of seven members. The samples were randomly numbered, using a hundred-mark system. The evaluation team members objectively scored the tartary buckwheat rice wine, and the calculated results were averaged. The specific sensory evaluation criteria are shown in Table 1.
Single factor test
Effect of material ratio (glutinous rice: tartary buckwheat) on the sensory quality of tartary buckwheat rice wine
With 120 g of glutinous rice as the standard, under the conditions of rice leaven 0.5%, ratio of material to water 1∶0.4 (g/ml), fermentation time 72 h and fermentation temperature 30 ℃, the material ratio was set to 1∶0.1, 1∶0.2, 1∶0.3, 1∶0.4, and 1∶0.5 (g/g) for fermentation, respectively. According to the sensory evaluation standard of tartary buckwheat rice wine, the obtained tartary buckwheat rice wine was scored, and the effect of material ratio on the sensory quality of tartary buckwheat rice wine was analyzed.
Effect of the amount of rice leaven added on the sensory quality of tartary buckwheat rice wine Based on 120 g of glutinous rice, under the conditions of material ratio 1∶0.3 (g/g), ratio of material to water 1∶0.4 (g/ml), fermentation time 72 h, and fermentation temperature 30 ℃, the amount of rice leaven added was 0.3%, 0.4%, 0.5%, 0.6% and 0.7%, respectively. According to the sensory evaluation standard table of tartary buckwheat rice wine, the obtained tartary buckwheat rice wine was scored, and the effect of rice leaven added on the sensory quality of tartary buckwheat rice wine was analyzed.
Effect of the ratio of material to water on the sensory quality of tartary buckwheat rice wine
Based on 120 g of glutinous rice, under the conditions of material ratio 1∶0.3 (g/g), rice leaven addition 0.5%, fermentation time of 72 h, and fermentation temperature of 30 ℃, the ratio of material to water was 1∶0.2, 1∶0.3, 1∶0.4, 1∶0.5 and 1∶0.6 (g/ml) for fermentation, respectively. According to the sensory evaluation standard table of tartary buckwheat rice wine, the obtained tartary buckwheat rice wine was scored, and the effect of the ratio of material to water on the sensory quality of tartary buckwheat rice wine was analyzed.
Effect of fermentation time on the sensory quality of tartary buckwheat rice wine
Based on 120 g of glutinous rice, under the conditions of material ratio 1∶0.3 (g/g), rice leaven addition of 0.5%, material-to-water ratio 1∶0.4 (g/ml), and fermentation temperature 30 ℃, the fermentation time was 48, 60, 72, 84, and 96 h, respectively. According to the sensory evaluation standard table of tartary buckwheat rice wine, the obtained tartary buckwheat rice wine was scored, and the effect of fermentation time on the sensory quality of tartary buckwheat rice wine was analyzed.
Orthogonal test
Taking sensory evaluation as the standard, and on the basis of single factor test, a four-factor three-level orthogonal test was carried out to determine the optimal levels of fermentation time (A), rice leaven addition (B), material ratio (C), material-to-water ratio (D), so as to obtain the optimal tartary buckwheat rice wine fermentation plan.
Results and Analysis
Results and analysis of single factor test
Effect of material ratio on the sensory quality of tartary buckwheat rice wine
The effect of material ratio on the sensory quality of tartary buckwheat rice wine is shown in Fig. 1. When the proportion of tartary buckwheat was relatively low, the fermented tartary buckwheat rice wine had a lighter color, no tartary buckwheat aroma, and the wine had little aroma and slight sweet taste. With the increase of the proportion of tartary buckwheat, the color of tartary buckwheat rice wine got darker and brighter, the color was bright and light yellow overall, the fragrance of tartary buckwheat became more obvious, the special fermented flavor formed by the wine was more and more coordinated, and the taste was moderately sweet and sour. After exceeding 1∶0.3, as the material ratio increased, the sensory score of tartary buckwheat rice wine began to show a sharp decrease trend. The liquor of tartary buckwheat rice wine was not transparent but turbid, and had a greater acidity and an astringent taste. Therefore, fermentation was more suitable when the material ratio was 1∶0.3. Weixin WANG et al. Development of a Kind of Tartary Buckwheat Rice Wine
Effect of the amount of rice leaven added on the sensory quality of tartary buckwheat rice wine
The effect of rice leaven addition on the sensory quality of tartary buckwheat rice wine is shown in Fig. 2. When the addition amount of rice leaven was 0.3%, the tartary buckwheat rice wine was sweeter and had almost no wine aroma, but with the increase of the amount of rice leaven added, the juice yield of the tartary buckwheat rice wine increased, and the aroma was stronger. When the addition amount of rice leaven reached 0.6%, the tartary buckwheat rice wine was bright in color, moderately sweet, and rich in aroma. After the addition amount of rice leaven exceeded 0.6%, the tartary buckwheat rice wine contained too much ethanol and the taste was too irritating. Therefore, it was more appropriate to add rice leaven to 0.6%.
Effect of the ratio of material to water on the sensory quality of tartary buckwheat rice wine
The effect of the ratio of material to water on the sensory quality of tartary buckwheat rice wine is shown in Fig. 3. When the ratio of material to water was 1∶0.2, the juice yield of tartary buckwheat rice wine obtained by fermentation was less, and the taste was slightly sweet. As the ratio of material to water increased, the juice yield of tartary buckwheat rice wine also increased, and the color was a quite good light yellow. When the ratio of material to water exceeded 1∶0.3, as the ratio of material to water increased, the taste of tartary buckwheat rice wine was diluted and the wine aroma was weak. Therefore, the fermentation was more suitable when the ratio of material to water was 1∶0.3.
Effect of fermentation time on the sensory quality of tartary buckwheat rice wine
The effect of fermentation time on the sensory quality of tartary buckwheat rice wine is shown in Fig. 4. When the fermentation time was 48 h, the juice of tartary buckwheat rice wine was less, the taste was thin, and the wine aroma was lighter, indicating that the fermentation time was too short, the saccharification was incomplete, and the fermentation broth and glucose content were less. With the increase of the fermentation time, the taste of tartary buckwheat rice wine changed from sweet to moderately sweet and sour, and the wine aroma also changed from light to rich. After 72 h of fermentation, due to the prolonged fermentation time, the ethanol content of tartary buckwheat rice wine increased, resulting in a strong alcohol taste, and the taste was slightly sour, making the sensory score of the tartary buckwheat rice wine decrease sharply. Analysis of orthogonal test results
Through the four-factor three-level orthogonal test on the tartary buckwheat rice wine, the sensory score was used as an indicator to analyze the order of the primary and secondary factors of the tartary buckwheat rice wine, and the optimal process conditions were obtained. From the orthogonal test table in Table 3, it can be seen that the range R of each factor ranked as B>C>A>D, that is, the primary and secondary order of the various factors that affected the sensory quality of tartary buckwheat rice wine was: rice leaven addition>material ratio>fermentation time>material-to-water ratio. It can be obtained the factor from the four factors that had the greatest effect on the sensory quality of tartary buckwheat rice wine: the amount of rice leaven added, followed by the material ratio, then the fermentation time, and the factor that had the least impact was the material-water ratio. It was determined that the optimal combination of tartary buckwheat rice wine was A2B1C1D3, that is, the material ratio of 1∶0.2, the addition amount of rice leaven of 0.5%, the material-water ratio of 1∶0.4, and the fermentation time of 72 h. Since this test combination did not appear in the orthogonal test, a verification test was carried out. The tartary buckwheat rice wine obtained under these conditions was light yellow, clear, and translucent, and had a moderately sweet and sour taste, with the fragrance of tartary buckwheat, and a wine aroma. The final sensory score was 81 points.
Conclusions and Discussion
With tartary buckwheat and glutinous rice as raw materials, single-factor tests were carried out on the material ratio of tartary buckwheat rice wine, the amount of rice leaven added, the ratio of material to water, and the fermentation time, to study the effects of various factors on the sensory quality of tartary buckwheat rice wine. On the basis of single factor tests, an orthogonal test was used to optimize the technological conditions, and the optimal technological conditions of tartary buckwheat rice wine were obtained. The results of the orthogonal test showed that the primary and secondary factors affecting the sensory quality of tartary buckwheat rice wine were: amount of rice leaven added>material ratio>fermentation time>material-to-water ratio. Among them, the amount of rice leaven added had a significant impact on the sensory quality of tartary buckwheat rice wine. The optimal process conditions were as follows: the material ratio of 1∶0.2, the addition amount of rice leaven of 0.5%, the material to water ratio of 1∶0.4, and the fermentation time of 72 h. The obtained tartary buckwheat rice wine product was light yellow, clear and bright, tasted moderately sweet and sour, and had delicate fragrance of tartary buckwheat and a strong aroma, and the taste was overall coordinated. References
［1］ WU LG, QU LB, WANG AN, et al. Research progress of functional characteristics of buckwheat and development of its products［J］. Science and Technology of Cereals, Oils and Foods, 2018, 26(3): 41-44. (in Chinese)
［2］ HU XJ, LIU Y. Optimization of fermentation conditions for tartary buckwheat rice wine［J］. Food Research and Development, 2013, 34(3): 43-47. (in Chinese)
［3］ Beijing University of Agriculture. Tartary buckwheat barley rice wine［P］. China: CN201310176257. 8, 2014-07-16. (in Chinese)
［4］ GAO JX, ZHANG GQ, FANG SY, et al. Effects of mix on the physiochemical properties of buckwheat starch and wheat starch［J］. Food Research and Development, 2017, 38(20): 25-30. (in Chinese)
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