阅读说明：本技术 一种高花青素含量和风味增强型全发酵型黑米酒酿造方法 (Brewing method of high-anthocyanin-content and flavor-enhanced fully-fermented black rice wine ) 是由 彭帮柱 张铭 汤奥星 于 2021-09-03 设计创作，主要内容包括：本发明属于黑米酒加工技术领域,提供了一种高花青素含量和风味增强型全发酵型黑米酒酿造方法。该方法以黑米和黑米稻苗粉为原辅料,通过微生物发酵制得一种富含花青素且风味增强型的黑米酒。本发明以冷藏或冷冻处理的黑米作为原料,能有效降低酒体油脂含量并降低酸败风险；通过碾磨黑米既提高了黑米糖化效率,避免了浸泡所导致损失的花青素；通过加入蒸汽加热处理的黑米糠皮参与发酵过程,有效促进了花青素的溶出和风味物质的释放；将热风烘培处理的稻苗粉以辅料添加到黑米酒发酵中,不仅增加了花青素来源,而且丰富了黑米酒风味,符合绿色可持续发展和生物资源利用价值最大化的理念,同时促进了黑米酒产品多元化发展。(The invention belongs to the technical field of black rice wine processing, and provides a method for brewing a full-fermentation type black rice wine with high anthocyanin content and enhanced flavor. The method takes black rice and black rice seedling powder as raw and auxiliary materials, and prepares the anthocyanin-rich and flavor-enhanced black rice wine through microbial fermentation. The invention takes the black rice which is refrigerated or frozen as the raw material, can effectively reduce the oil content of the wine body and the risk of rancidity; the black rice is milled, so that the saccharification efficiency of the black rice is improved, and anthocyanin loss caused by soaking is avoided; the black rice bran subjected to steam heating treatment is added to participate in the fermentation process, so that the dissolution of anthocyanin and the release of flavor substances are effectively promoted; the rice seedling powder subjected to hot air baking treatment is added into black rice wine fermentation by using auxiliary materials, so that the anthocyanin source is increased, the flavor of the black rice wine is enriched, the concepts of green sustainable development and maximum utilization value of biological resources are met, and the diversified development of the black rice wine product is promoted.)

1. A method for brewing a full-fermentation type black rice wine with high anthocyanin content and enhanced flavor is characterized by comprising the following steps:

(1) grinding and peeling: removing impurities from high-quality black rice subjected to refrigeration or freezing treatment, and immediately grinding and peeling by using a rice polisher to obtain peeled black polished rice and black rice bran;

(2) pretreatment of raw materials: separating the black polished rice and the black rice bran peel obtained in the step (1), and taking the black polished rice and the black rice bran peel as initial raw materials, wherein the dosage ratio of the black polished rice to the black rice bran peel in the raw materials is 1 (0.05-0.3);

(3) pasting raw materials: cleaning and soaking the black polished rice, cooking at high temperature for gelatinization, and cooking, wherein the peeled black rice is full in water absorption, has swelling crack, has no raw core in the black rice and is soft and cooked but not greasy;

(4) and (3) a yeast mixing and saccharifying stage: spreading the gelatinized black polished rice, cooling, adding yellow wine yeast and cool boiled water, mixing, placing into a jar, building a dimple, keeping a semi-sealed state, and saccharifying at 28-30 deg.C for 40-72 h;

(5) and (3) alcohol fermentation stage: after saccharification, adding the black rice bran subjected to high-temperature steam treatment, adding black rice seedling powder accounting for 2-4% of the total mass of the initial raw materials, adding activated Angel yellow wine yeast and clear water, and fermenting for 96-130h in a semi-sealed state in a constant-temperature incubator at 28 ℃ while stirring and harrowing for 2-3 times;

(6) filter pressing and centrifuging: filtering under pressure to obtain wine, pouring wine tank into gauze, filtering, centrifuging to obtain supernatant, filtering with oil-absorbing paper for the second time, and bottling to obtain wine;

(7) and (3) decocting wine and storing: heating and sterilizing boiling water bath until the temperature of the wine body reaches 85 deg.C, stopping heating immediately, sealing, and ageing in shade.

2. The method for brewing the fully fermented black rice wine with high anthocyanin content and enhanced flavor according to claim 1, wherein the specific parameter of the cold storage treatment in the step (1) is cold storage at 4 ℃ for one week, and the specific parameter of the freezing treatment is freezing at-18 ℃ for 3 days.

3. The method for brewing the fully fermented black rice wine with high anthocyanin content and enhanced flavor according to claim 1, wherein the specific parameters of the rice polisher for milling and peeling in the step (1) are as follows: 120g of black rice was milled for 13 s.

4. The method for brewing the fully fermented black rice wine with high anthocyanin content and enhanced flavor according to claim 1, wherein the peeled black polished rice is washed in the step (3), and then is soaked in clear water at the temperature of 24-26 ℃ for 20-30 h; the parameters of the cooking gelatinization of the black polished rice after cleaning and soaking are as follows: steaming at 100-102 deg.C for 55-65min at 20-30min interval, and sprinkling clear water 10-15% of the total weight of the peeled black polished rice.

5. The brewing method of the fully fermented black rice wine with high anthocyanin content and enhanced flavor according to claim 1, wherein in the step (4), the peeled black polished rice after being cooked and gelatinized at high temperature is spread for cooling and radiating heat to 27-30 ℃, yellow wine yeast accounting for 1.5-3% of the total mass of the initial raw materials is added, cooled boiled water accounting for 15-25% of the total mass of the initial raw materials is added, and the heat preservation and saccharification are carried out at 28-30 ℃ for 40-56 hours.

6. The method for brewing the fully fermented black rice wine with high anthocyanin content and enhanced flavor according to claim 1, wherein the black rice bran added in the step (5) is obtained by introducing hot steam into the black rice bran separated in the step (2) and steaming the black rice bran for 40-70min in a closed environment.

7. The method for brewing the fully fermented black rice wine with high anthocyanin content and enhanced flavor according to claim 1, wherein the black rice seedling powder in the step (5) is prepared by crushing the rice seedlings of the regenerated black rice and then baking the crushed rice seedlings with hot air, and the baking technical parameters are as follows: the drying temperature is 60-70 ℃, and the drying time is 4-5 h.

8. The method for brewing the fully fermented black rice wine with high anthocyanin content and enhanced flavor according to claim 7, wherein the regenerated black rice is obtained from the regeneration tillering of the stubble after the first season of the black rice crop is harvested.

9. The method for brewing the fully fermented black rice wine with high anthocyanin content and enhanced flavor according to claim 1, wherein the Angel yellow rice wine yeast in the step (5) is activated according to the following technical parameters: based on the total mass of the initial raw materials, the yeast dosage is 0.1 percent, the anhydrous glucose is 0.02 percent, the water consumption for yeast activation is 15 times of the yeast dosage, and the yeast is activated for 20min at 36 ℃.

10. The method for brewing the fully fermented black rice wine with high anthocyanin content and enhanced flavor according to claim 1, wherein in the step (5), the raw materials are as follows: calculating the total water consumption according to the mass ratio of 1:1.8, subtracting the water absorption of cooked rice and the water used for mixing the yeast to obtain the final quality of the added clear water, and ensuring that the temperature of the clear water added with the wine mash is controlled at 27-35 ℃.

Technical Field

The invention belongs to the technical field of black rice wine processing, and particularly relates to a method for brewing a black rice wine which is rich in anthocyanin and enhanced in flavor by taking black rice and black rice seedling powder as raw and auxiliary materials and performing microbial fermentation.

Background

The black rice is a colored rice variety rich in 8 essential amino acids and anthocyanidin required by human body, and has the curative effects of nourishing yin and tonifying kidney, strengthening spleen and warming liver, tonifying spleen and stomach, tonifying qi and activating blood and the like. The black rice wine brewed by the black rice can fully exert the nutritive value. Various amino acids, microelements and anthocyanin and other nutritional ingredients in the black rice can be fully released into the wine body along with the brewing process, so that the health care effect of the wine is improved. Especially, anthocyanin rich in the black rice has strong capacity of eliminating free radicals and resisting oxidation, so that the black rice wine not only has good physiological effect, but also has attractive mauve color and luster, and simultaneously can influence the microbial flora structure in the brewing process and promote the wine body to form mellow and full-bodied flavor. However, 98% of anthocyanins are present in the seed coat of black rice, and the traditional process causes a great amount of anthocyanins to be lost or degraded due to the procedures of soaking and the like, so that the anthocyanins content in the finished wine is low. Based on the problem, the inventor develops a brewing method of the anthocyanin-rich black rice wine through a large number of experiments in the earlier stage, namely, black rice is milled into black polished rice and black rice bran through a rice milling process, and then the black rice wine is fermented in batches to prepare the anthocyanin-rich black rice wine.

At present, black rice is generally added into yellow wine fermentation by using auxiliary materials in the market, for example, CN109576115A discloses a brewing process of black wine, which is to separately ferment seed garlic, black medlar and sorghum, and then mix and distill the fermented product to obtain the black wine, wherein the fermentation time of the process is about 4 months, and the processing time is too long. CN107502505A discloses a health yellow wine and a preparation method thereof, the yellow wine is prepared by taking rice as a main material and red date, medlar, rhizoma polygonati, black rice and Chinese yam as auxiliary materials through fermentation. CN106281855A discloses a brewing method of health-care yellow wine, which comprises black rice, black beans, soybeans, black sesame seeds and oats. CN110396461A belongs to the technical field of wine making, and provides a black grain wine and a brewing method thereof. The invention provides a black grain wine which comprises the following components in parts by weight: 30-50 parts of sorghum, 5-10 parts of black glutinous rice, 5-10 parts of black rice, 3-8 parts of black corn, 1-5 parts of triticale, 0.5-3 parts of black date, 0.5-3 parts of black sesame, 0.5-2 parts of watermelon peel, 3-8 parts of red bean, 1-5 parts of waxberry and 0.1-1 part of tamarind. The invention belongs to the field of wine brewing, and particularly relates to buckwheat and black cereal health-care rice wine and a preparation method thereof. The buckwheat and black cereal health-care rice wine is prepared by fermenting the following raw materials in parts by weight: 900-1100 parts of tartary buckwheat, 200-400 parts of black rice, 200-400 parts of black beans, 50-100 parts of black sesame and 6-10 parts of distiller's yeast. In addition, some documents use black rice as raw material to brew black rice wine, for example, CN109207305A discloses a method for brewing flavor black rice wine, which comprises selecting high-quality black rice as main raw material, and adding hulled black tartary buckwheat and black millet as auxiliary materials in proportion. CN105482971A discloses a method for brewing black rice wine, which comprises soaking black rice in distilled liquor to obtain filtrate rich in pigment of black rice, fermenting black rice to obtain semi-finished product, and blending with the filtrate to obtain black rice wine.

The above technologies all have the following disadvantages:

(1) black rice as an auxiliary material: the complex raw and auxiliary materials easily cause unstable fermentation to reduce the quality of finished wine, and simultaneously, the cost for controlling the stability of the raw and auxiliary materials is increased, so that the problems of difficult large-scale production and the like exist. The black rice is added in the form of auxiliary materials, so that the nutritional ingredients and unique flavor substances of the black rice are not fully and effectively utilized, and the resource waste is caused.

(2) Black rice is used as a raw material: CN109207305A is a flavor black rice wine prepared by fermenting black rice as raw material, but the health efficacy of the black rice is not highlighted, especially rich anthocyanin functional factors. CN105482971A improves the content of anthocyanin in the finished wine, but the anthocyanin does not participate in the fermentation process, so that the flavor lacks uniqueness and mellowness.

Therefore, a product which can remarkably highlight the health efficacy (rich in anthocyanin) of the black rice wine and has a prominent flavor is in the market at present.

Disclosure of Invention

Aiming at the defects and shortcomings in the prior art, the invention aims to provide the method for brewing the fully fermented black rice wine which is complete in manufacturing process, simple to operate and rich in anthocyanin.

In order to achieve the technical purpose, the inventor further improves the quality of the black rice wine from two aspects on the basis of the original brewing process, namely improves the content of anthocyanin and enriches the flavor of the black rice wine. The inventor finds that the regenerated black rice seedling is a good auxiliary material resource through long-term experimental research, the regenerated black rice is a second crop obtained from the regeneration tillering of the harvested stubble of the first crop through a certain cultivation management measure, and the transcription factor regulates and controls the biosynthesis of anthocyanin of the regenerated black rice seedling by regulating the space-time expression of the structural gene. The leaves and leaf sheaths of the rice seedlings are purple, the anthocyanin is rich, the content of the anthocyanin can reach 1200mg/kg, and the regenerated rice seedlings have the advantages of short growth period, high resource utilization efficiency, environmental friendliness and the like. The leaves and the leaf sheaths are ground into powder after being frozen and dried, so that the rice seedling powder is obtained, and has faint scent of matcha. The rice seedling powder is added into the black rice wine fermentation by the auxiliary materials, so that the anthocyanin source is increased, the flavor of the black rice wine is enriched, the concept of green sustainable development and maximum utilization value of biological resources is met, and the diversified development of the black rice wine product can be promoted.

Based on the exploration and research, the inventor adopts a green and environment-friendly brewing method, the refrigerated or frozen black rice is ground into black polished rice appropriately, the black polished rice is soaked and steamed, then microbial fermentation is carried out, and the steamed black rice bran and the black rice seedling powder baked by hot air are added at the same time in the stage of alcoholic fermentation, so that the black rice fermented wine with the similar dry red wine color, mellow taste and fresh flavor is brewed.

Specifically, the technical scheme adopted by the invention comprises the following steps: a method for brewing a full-fermentation type black rice wine with high anthocyanin content and enhanced flavor comprises the following steps:

(1) grinding and peeling: removing impurities from high-quality black rice subjected to refrigeration or freezing treatment, and immediately grinding and peeling by using a rice polisher to obtain peeled black polished rice and black rice bran;

(2) pretreatment of raw materials: separating the black polished rice and the black rice bran peel obtained in the step (1), and taking the black polished rice and the black rice bran peel as initial raw materials, wherein the dosage ratio of the black polished rice to the black rice bran peel in the raw materials is 1 (0.05-0.3), and the further preferable dosage ratio is 1 (0.08-0.13);

(3) pasting raw materials: cleaning and soaking the black polished rice, cooking at high temperature for gelatinization, and cooking, wherein the peeled black rice is full in water absorption, has swelling crack, has no raw core in the black rice and is soft and cooked but not greasy;

(4) and (3) a yeast mixing and saccharifying stage: spreading the gelatinized black polished rice, cooling, adding yellow wine yeast and cool boiled water, mixing, placing into a jar, building a dimple, keeping a semi-sealed state, and saccharifying at 28-30 deg.C for 40-72 h;

(5) and (3) alcohol fermentation stage: after saccharification, adding the black rice bran subjected to high-temperature steam treatment, adding black rice seedling powder accounting for 2-4% of the total mass of the initial raw materials, adding activated Angel yellow wine yeast and clear water, and fermenting for 96-130h in a semi-sealed state in a constant-temperature incubator at 28 ℃ while stirring and harrowing for 2-3 times;

(6) filter pressing and centrifuging: filtering under pressure to obtain wine, pouring wine tank into gauze, filtering, centrifuging to obtain supernatant, filtering with oil-absorbing paper for the second time, and bottling to obtain wine;

(7) and (3) decocting wine and storing: heating and sterilizing boiling water bath until the temperature of the wine body reaches 85 deg.C, stopping heating immediately, sealing, and ageing in shade.

Further preferably, the method for brewing the fully fermented black rice wine with high anthocyanin content and enhanced flavor as described above comprises the following steps (1) of refrigerating the black rice: refrigerating at 4 deg.C for one week or-18 deg.C for 3 days to reduce activity of lipoxidase in fructus Zizaniae Caduciflorae, thereby reducing rancidity of fat in fructus Zizaniae Caduciflorae after oxidation by lipoxidase in rice milling and peeling process, and further bringing into wine mash to affect quality; the specific parameters of the rice polisher for milling and peeling are as follows: 120g of black rice was milled for 13 s.

Further preferably, the method for brewing the fully fermented black rice wine with high anthocyanin content and enhanced flavor comprises the following steps of (3) cleaning peeled black polished rice, and soaking the cleaned rice in clear water at the temperature of 24-26 ℃ for 20-30 h; (more preferably, soaking at 25 ℃ for 22-26 h); the parameters of the cooking gelatinization of the black polished rice after cleaning and soaking are as follows: steaming at 100-102 deg.C for 55-65min at 20-30min interval, and sprinkling clear water 10-15% of the total weight of the peeled black polished rice.

Further preferably, in the method for brewing the fully fermented black rice wine with high anthocyanin content and enhanced flavor, the peeled black polished rice after being cooked and gelatinized at high temperature is spread for cooling and radiating heat to 27-30 ℃, yellow wine yeast accounting for 1.5-3% of the total mass of the initial raw materials is added, cooled boiled water accounting for 15-25% of the total mass of the initial raw materials is added, and the temperature is kept at 28-30 ℃ for saccharification for 40-56h (preferably, the temperature is kept at 30 ℃ for saccharification 48 h).

Further preferably, in the method for brewing the fully fermented black rice wine with high anthocyanin content and enhanced flavor, the black rice bran added in the step (5) is obtained by introducing hot steam into the black rice bran separated in the step (2) and steaming the black rice bran for 40-70min in a closed environment. The high-temperature steam treatment is to introduce hot steam into rice bran to increase the water content of the rice bran in a closed environment, and water is used as a heat transfer medium, so that the higher the water content is, the poorer the heat resistance of enzyme in the rice bran is. The rice bran is stabilized by high-temperature steam, so that the heating time is short and uniform, and the passivation effect is good; and simultaneously has the sterilization effect.

Preferably, in the brewing method of the fully fermented black rice wine with high anthocyanin content and enhanced flavor, the black rice seedling powder in the step (5) is prepared by crushing the rice seedlings of the regenerated black rice and then baking the crushed rice seedlings with hot air, and the baking technical parameters are as follows: the drying temperature is 60-70 ℃, and the drying time is 4-5 h. During the hot air baking process, the black rice seedling powder is exposed in hot air, the quality of the rice seedling powder is affected by the process of transferring heat from the surface to the inside, polysaccharide substances and part of protein are subjected to thermal cracking under the action of heat, and meanwhile, non-enzymatic browning is carried out to generate pyrazine, pyran and quinoline compounds, so that the proportion of aroma is coordinated, and the finished black rice wine is endowed with special aroma; meanwhile, the hot air baking has the sterilization effect, and the influence of microorganisms carried by the black rice seedling powder on the brewing process of the black rice wine is reduced.

Further preferably, in the method for brewing the fully fermented black rice wine with high anthocyanin content and enhanced flavor as described above, the Angel yellow wine yeast in the step (5) is activated according to the following technical parameters: based on the total mass of the initial raw materials, the yeast dosage is 0.1% (W/W), the anhydrous glucose is 0.02% (W/W), the water consumption for yeast activation is 15 times (W/W) of the yeast dosage, and the yeast is activated for 20min at 36 ℃.

Further preferably, the method for brewing the fully fermented black rice wine with high anthocyanin content and enhanced flavor as described above comprises the following steps (5) according to the initial raw materials: calculating the total water consumption according to the mass ratio of 1:1.8, subtracting the water absorption of cooked rice and the water used for mixing the yeast to obtain the final quality of the added clear water, and ensuring that the temperature of the clear water added with the wine mash is controlled at 27-35 ℃.

Further preferably, in the method for brewing the fully fermented black rice wine with high anthocyanin content and enhanced flavor, after the post-fermentation in the step (6), the fermented mash is squeezed and filtered by using a 200-mesh gauze to obtain the wine, the wine is centrifuged at 8000r/min for 20min, the supernatant is taken, and secondary filtration is carried out by using oil absorption paper, and the wine is filled into a bottle.

Compared with the prior art, the black rice wine brewing method provided by the invention has the following advantages and remarkable progress:

(1) the invention takes the black rice and the black rice seedling powder as the raw and auxiliary materials, so that the black rice and the rice resources are fully utilized, and the trend mode that the food returns to nature and nature is met.

(2) The black rice raw material can effectively reduce the oil content of wine body and reduce the risk of rancidity after being refrigerated or frozen.

(3) The black rice wine has unique faint scent, the fragrance of the black rice wine is further released after the hot air baking treatment, the black rice wine enriches the wine body flavor when being added into the black rice wine brewing, the taste is fuller and more comfortable, the black rice wine is greatly improved compared with the black rice wine brewed by the traditional process, the color is similar to dry red wine, the black rice wine is mellow and sweet, the typical fragrance of the black rice wine is realized, and the unique and rich faint scent of the black rice seedling powder is also realized.

(4) Because the black rice seedling powder is rich in anthocyanin, the invention further improves the anthocyanin content in the finished wine. The milled black rice improves the saccharification efficiency of the black rice, avoids anthocyanin loss caused by soaking, effectively promotes the dissolution of the anthocyanin by adding the bran of the black rice to participate in the fermentation process, and further improves the anthocyanin content of the wine body by continuously dissolving the anthocyanin in the rice seedling powder. Researches show that the high-anthocyanin-content wine mash is beneficial to microorganisms to generate more aroma substances such as ethyl acetate and the like, so that the wine body is mellow and soft. Meanwhile, the complicated extraction and concentration steps are saved, the quality of the black rice wine is improved, a feasible path is provided for producing the black rice wine with excellent quality, and the anthocyanin content of the black rice wine fermented for 5 days can reach 115.03 mg/L.

(5) The black rice bran can play a role in sterilization after being subjected to steam heating treatment, so that the problem of contamination of wine caused by microorganisms carried by raw materials is reduced; meanwhile, the steam heating treatment can also effectively promote the formation of flavor substances, thereby increasing the richness of the aroma of the wine body.

(6) The raw materials and auxiliary materials required by the invention all have sterilization procedures, so that the pollution of mixed bacteria is reduced, and the fermentation stability is improved. The process flow is simple, the fermentation time is shortened, the mechanized automation of factories is facilitated, and the cost required by manpower, machinery and raw materials is greatly reduced.

Drawings

FIG. 1 is a curve showing the change of anthocyanin content during the fermentation process of black rice wine;

FIG. 2 is a curve showing the content of reducing sugar in the black rice wine fermentation process;

FIG. 3 is a curve showing the change of total acid content during the fermentation of black rice wine;

FIG. 4 is a curve showing the variation of alcohol content during the fermentation of black rice wine;

FIG. 5 is a photograph showing the appearance of the finished wines of example 1 (left) and comparative example 1 (right);

FIG. 6 is a GC-MS total ion diagram for volatile aroma component detection of the finished wine of example 1;

FIG. 7 is a GC-MS total ion diagram for volatile aroma component detection of the finished wine of comparative example 2;

FIG. 8 is a GC-MS total ion diagram for volatile aroma component detection of the finished wine of comparative example 3;

FIG. 9 is a GC-MS total ion diagram for volatile aroma component detection of the wine product of comparative example 4.

Detailed Description

The invention takes black rice and black rice seedling powder as raw and auxiliary materials, and prepares the black rice wine brewing method which is rich in anthocyanin and enhanced in flavor by microbial fermentation, thereby fully utilizing the black rice resources. The following are specific examples of the method for brewing fully fermented black rice wine with high anthocyanin content and enhanced flavor according to the present invention, and further describe the technical scheme and technical effects of the present invention, but the scope of the present invention is not limited to these examples. All changes, modifications and equivalents that do not depart from the spirit of the invention are intended to be included within the scope thereof.

Example 1

1. Treating raw materials, washing, soaking, steaming, and gelatinizing

1.1, carrying out pretreatment such as dust and dreg removal, color selection and the like on black rice which is refrigerated for one week at the temperature of 4 ℃ (or refrigerated for 3 days at the temperature of-18 ℃), keeping particles complete, wherein the specific parameters of black rice grinding are that every 120g of black rice is ground for 13s, the grinding degree of the black rice is 13%, and black rice bran only containing seed coats is obtained by a 40-mesh screen and a wind separation screening method; the weight of the peeled black polished rice is 1000g, and the weight of the used black rice bran is 100 g. Cleaning black rice seedling with clear water, vacuum freeze drying, pulverizing with universal pulverizer, and sieving with 40 mesh sieve.

1.2, weighing 1000g of peeled black polished rice, placing the black polished rice in an edible stainless steel basin, washing once with clear water at about 20-25 ℃, draining, placing the black polished rice in a constant-temperature incubator at 25 ℃ for soaking for 24 hours, and quickly fishing and washing with clear water after soaking to prepare steamed rice for later use.

1.3, putting the soaked peeled black polished rice into a cooking bag, putting the cooking bag into a steamer, starting an electromagnetic oven, adjusting the working power to 2100w, cooking for 60min at a timing after steaming on the top of the steamer, cooking for 60min after steaming, wherein 100ml of clean water needs to be splashed at an interval of 30 min; the steamed rice requires that peeled black rice grains absorb water fully, have swelling cracks, have no raw cores inside, and are soft and cooked but not greasy.

2. Mixing with yeast, saccharifying, and feeding into fermentation tank

2.1, placing the steamed black polished rice on a stainless steel plate for cooling, and accelerating cooling by using an electric fan to reduce the central temperature of the black polished rice to 27-30 ℃.

2.2, according to the raw materials: angel yellow wine yeast AN01 (the manufacturer is Angel Yeast GmbH, Inc., with specification of 1000g) is added at a ratio of yellow wine yeast (1 kg: 20 g). Adding Angel yellow wine yeast AN01 into 300ml of cold boiled water at about 30 deg.C, stirring continuously under sterile and clean state to make the central temperature close to 28 deg.C after the dimple is built up, maintaining the fermentation tank in semi-sealed state, and saccharifying at 30 deg.C in constant temperature incubator for 48 h.

3. Alcohol fermentation stage

3.1, black rice bran treatment: weighing 100g of black rice bran and 180g of clear water, uniformly stirring in a stainless steel basin, putting in a steamer for steaming for 60min, and cooling for later use.

3.2, pretreating black rice seedling powder: and (3) carrying out hot air baking treatment on 30g of rice seedling powder at the drying temperature of 60 ℃ for 4h, and cooling for later use.

3.3, alcoholic fermentation: putting the black rice bran subjected to high-temperature steam treatment, the black rice seedling powder subjected to hot air baking treatment, the special Angel yellow wine brewing high-activity dry yeast (the manufacturer is Angel yeast GmbH, 500g in specification) and a certain amount of clear water into a fermentation tank. High-activity dry yeast needs to be activated in advance, wherein the yeast is 0.1 percent of the raw material, the anhydrous glucose is 0.02 percent, the water consumption for yeast activation is 15 times of that of the yeast, and the high-activity dry yeast is activated for 20min at 36 ℃; according to the initial raw materials: calculating the total water consumption according to the mass ratio of 1:1.8, subtracting the water absorption of cooked rice and the water used for mixing the yeast to obtain the final quality of the added clear water, and ensuring that the temperature of the clear water added with the wine mash is controlled at 27-35 ℃. And finally, adjusting the constant temperature incubator to 28 ℃, fermenting in a semi-sealed state for the first 48 hours, fermenting in a sealed state for the second 72 hours, and stirring and harrowing for 2-3 times in the period.

4. Filter-pressing centrifugation and liquor-decocting storage

4.1, filter pressing and centrifugation: squeezing the fermented mash with 200 mesh gauze, filtering to obtain wine, centrifuging at 8000r/min for 20min to obtain supernatant, filtering with oil absorbing paper, and bottling to obtain wine to be decocted because the squeezed fermented liquid is turbid.

4.2, storage of the decocted wine: boiling water bath until the wine temperature reaches 85 deg.C (wherein harmful alcohol substances volatilize), stopping heating immediately, sealing, naturally cooling, and ageing in shade.

Comparative example 1

A brewing method of black rice wine is different from the embodiment 1 in that: the raw material is black rice stored at normal temperature, and the method comprises the following steps:

(1) pretreatment of raw materials: the black rice stored at normal temperature is pretreated by removing dust and dregs, selecting color, keeping the particles intact, grinding the black rice into black polished rice and black rice bran, and the grinding parameters, the screen and the wind screening operation are the same as those in example 1.

(2) Soaking: weighing 1000g of peeled black rice, placing the black rice in an edible stainless steel basin, washing the black rice once with clear water at the temperature of about 20-25 ℃, draining, placing the black rice in a constant-temperature incubator at the temperature of 25 ℃ for soaking for 24 hours, and quickly washing the black rice with clear water after soaking to prepare steamed rice for later use.

(3) Steaming: putting the soaked peeled black rice into a cooking bag, putting the cooking bag into a steamer, starting an induction cooker, adjusting the working power to 2100w, steaming for 60min after steaming on the top of the steamer, wherein 100ml of clear water needs to be splashed at an interval of 30 min; the steamed rice requires that peeled black rice grains absorb water fully, have swelling cracks, have no raw cores inside, and are soft and cooked but not greasy.

(4) And (3) cooling: placing the steamed black rice on a stainless steel plate for cooling, accelerating cooling with an electric fan, placing a thermometer probe in the middle of the flattened rice, and cooling to 27-35 deg.C.

(5) Mixing with yeast and saccharifying: according to the raw materials: angel yellow wine yeast AN01 was added at a ratio of yellow wine yeast (1 kg: 20 g). Adding Angel yellow wine yeast AN01 into 400ml of cooled boiled water at about 30 deg.C, stirring continuously under sterile and clean state to make the central temperature close to 28 deg.C after the dimple is built up, maintaining the fermentation tank in semi-sealed state, and saccharifying at 30 deg.C in constant temperature incubator for 48 h.

(6) Black rice bran treatment: adding water into the black rice bran obtained in the step (1) for high-temperature steam treatment, wherein the parameters are as follows: the material-liquid ratio is 1:1.8, the time is 60 min; and cooling for later use.

(7) Pretreating black rice seedling powder: and (3) carrying out hot air baking treatment on 30g of rice seedling powder at the drying temperature of 60 ℃ for 4h, and cooling for later use.

(8) Alcohol fermentation: putting the black rice bran subjected to high-temperature steam treatment, 30g of black rice seedling powder subjected to hot air baking treatment, special Angel yellow wine brewing high-activity dry yeast (the manufacturer is Angel yeast GmbH, 500g in specification) and a certain amount of clear water into a fermentation tank. High-activity dry yeast needs to be activated in advance, wherein the yeast is 0.1 percent of the raw material, the anhydrous glucose is 0.02 percent, the water consumption for yeast activation is 15 times of that of the yeast, and the high-activity dry yeast is activated for 20min at 36 ℃; according to the initial raw materials: calculating the total water consumption according to the mass ratio of 1:1.8, subtracting the water absorption of cooked rice and the water used for mixing the yeast to obtain the final quality of the added clear water, and ensuring that the temperature of the clear water added with the wine mash is controlled at 27-35 ℃. And finally, adjusting the constant temperature incubator to 28 ℃, fermenting in a semi-sealed state for the first 48 hours, fermenting in a sealed state for the second 72 hours, and stirring and harrowing for 2-3 times in the period.

(9) Filter pressing and centrifuging: squeezing the fermented mash with 200 mesh gauze, filtering to obtain wine, centrifuging at 8000r/min for 20min to obtain supernatant, filtering with oil absorption paper, and bottling.

(10) And (3) decocting wine and storing: boiling the wine bottle in water bath until the temperature of the wine reaches 85 ℃, immediately stopping heating, sealing, naturally cooling, and ageing in shade.

Comparative example 2

A brewing method of black rice wine is different from the embodiment 1 in that: the method does not add black rice seedling powder and comprises the following steps:

(1) pretreatment of raw materials: the black rice refrigerated at 4 ℃ for one week is pretreated by removing dust and dregs, color sorting, etc., and the particles are kept intact, the black rice is milled into black polished rice and black rice bran, and the milling parameters, the screen and the wind screening operation are the same as those of example 1.

(2) Soaking: weighing 1000g of peeled black rice, placing the black rice in an edible stainless steel basin, washing the black rice once with clear water at the temperature of about 20-25 ℃, draining, placing the black rice in a constant-temperature incubator at the temperature of 25 ℃ for soaking for 24 hours, and quickly washing the black rice with clear water after soaking to prepare steamed rice for later use.

(3) Steaming: putting the soaked peeled black rice into a cooking bag, putting the cooking bag into a steamer, starting an induction cooker, adjusting the working power to 2100w, steaming for 60min after steaming on the top of the steamer, wherein 100ml of clear water needs to be splashed at an interval of 30 min; the steamed rice requires that peeled black rice grains absorb water fully, have swelling cracks, have no raw cores inside, and are soft and cooked but not greasy.

(4) And (3) cooling: placing the steamed black rice on a stainless steel plate for cooling, accelerating cooling with an electric fan, placing a thermometer probe in the middle of the flattened rice, and cooling to 27-35 deg.C.

(5) Mixing with yeast and saccharifying: according to the raw materials: angel yellow wine yeast AN01 was added at a ratio of yellow wine yeast (1 kg: 20 g). Adding Angel yellow wine yeast AN01 into 400ml of cooled boiled water at about 30 deg.C, stirring continuously under sterile and clean state to make the central temperature close to 28 deg.C after the dimple is built up, maintaining the fermentation tank in semi-sealed state, and saccharifying at 30 deg.C in constant temperature incubator for 48 h.

(6) Black rice bran treatment: adding water into the black rice bran obtained in the step (1) for high-temperature steam treatment, wherein the parameters are as follows: the material-liquid ratio is 1:1.8, the time is 60 min; and cooling for later use.

(7) Alcohol fermentation: putting the black rice bran subjected to high-temperature steam treatment, special Angel yellow wine brewing high-activity dry yeast (the manufacturer is Angel yeast GmbH, 500g in specification) and a certain amount of clear water into a fermentation tank. High-activity dry yeast needs to be activated in advance, wherein the yeast is 0.1 percent of the raw material, the anhydrous glucose is 0.02 percent, the water consumption for yeast activation is 15 times of that of the yeast, and the high-activity dry yeast is activated for 20min at 36 ℃; according to the initial raw materials: calculating the total water consumption according to the mass ratio of 1:1.8, subtracting the water absorption of cooked rice and the water used for mixing the yeast to obtain the final quality of the added clear water, and ensuring that the temperature of the clear water added with the wine mash is controlled at 27-35 ℃. And finally, adjusting the constant temperature incubator to 28 ℃, fermenting in a semi-sealed state for the first 48 hours, fermenting in a sealed state for the second 72 hours, and stirring and harrowing for 2-3 times in the period.

(8) Filter pressing and centrifuging: squeezing the fermented mash with 200 mesh gauze, filtering to obtain wine, centrifuging at 8000r/min for 20min to obtain supernatant, filtering with oil absorption paper, and bottling.

(9) And (3) decocting wine and storing: boiling the wine bottle in water bath until the temperature of the wine reaches 85 ℃, immediately stopping heating, sealing, naturally cooling, and ageing in shade.

Comparative example 3

A brewing method of black rice wine is different from the embodiment 1 in that: adding black rice seedling powder which is not baked by hot air, comprising the following steps:

(1) pretreatment of raw materials: the black rice refrigerated for one week at 4 ℃ is pretreated by removing dust and dregs, color sorting and the like, the particles are kept complete, the black rice is ground into black polished rice and black rice bran, and the grinding parameters, the screen and the wind power screening operation and the black rice seedling treatment are the same as those in the example 1.

(2) Soaking: weighing 1000g of peeled black rice, placing the black rice in an edible stainless steel basin, washing the black rice once with clear water at the temperature of about 20-25 ℃, draining, placing the black rice in a constant-temperature incubator at the temperature of 25 ℃ for soaking for 24 hours, and quickly washing the black rice with clear water after soaking to prepare steamed rice for later use.

(3) Steaming: putting the soaked peeled black rice into a cooking bag, putting the cooking bag into a steamer, starting an induction cooker, adjusting the working power to 2100w, steaming for 60min after steaming on the top of the steamer, wherein 100ml of clear water needs to be splashed at an interval of 30 min; the steamed rice requires that peeled black rice grains absorb water fully, have swelling cracks, have no raw cores inside, and are soft and cooked but not greasy.

(4) And (3) cooling: placing the steamed black rice on a stainless steel plate for cooling, accelerating cooling with an electric fan, placing a thermometer probe in the middle of the flattened rice, and cooling to 27-35 deg.C.

(5) Mixing with yeast and saccharifying: according to the raw materials: angel yellow wine yeast AN01 was added at a ratio of yellow wine yeast (1 kg: 20 g). Adding Angel yellow wine yeast AN01 into 400ml of cooled boiled water at about 30 deg.C, stirring continuously under sterile and clean state to make the central temperature close to 28 deg.C after the dimple is built up, maintaining the fermentation tank in semi-sealed state, and saccharifying at 30 deg.C in constant temperature incubator for 48 h.

(6) Black rice bran treatment: adding water into the black rice bran obtained in the step (1) for high-temperature steam treatment, wherein the parameters are as follows: the material-liquid ratio is 1:1.8, the time is 60 min; and cooling for later use.

(7) Alcohol fermentation: putting the black rice bran subjected to high-temperature steam treatment, 30g of black rice seedling powder which is not subjected to hot air baking treatment, special Angel yellow wine brewing high-activity dry yeast (the manufacturer is Angel yeast GmbH, Inc., with the specification of 500g) and a certain amount of clear water into a fermentation tank. High-activity dry yeast needs to be activated in advance, wherein the yeast is 0.1 percent of the raw material, the anhydrous glucose is 0.02 percent, the water consumption for yeast activation is 15 times of that of the yeast, and the high-activity dry yeast is activated for 20min at 36 ℃; according to the initial raw materials: calculating the total water consumption according to the mass ratio of 1:1.8, subtracting the water absorption of cooked rice and the water used for mixing the yeast to obtain the final quality of the added clear water, and ensuring that the temperature of the clear water added with the wine mash is controlled at 27-35 ℃. And finally, adjusting the constant temperature incubator to 28 ℃, fermenting in a semi-sealed state for the first 48 hours, fermenting in a sealed state for the second 72 hours, and stirring and harrowing for 2-3 times in the period.

(8) Filter pressing and centrifuging: squeezing the fermented mash with 200 mesh gauze, filtering to obtain wine, centrifuging at 8000r/min for 20min to obtain supernatant, filtering with oil absorption paper, and bottling.

(9) And (3) decocting wine and storing: boiling the wine bottle in water bath until the temperature of the wine reaches 85 ℃, immediately stopping heating, sealing, naturally cooling, and ageing in shade.

Comparative example 4

A brewing method of black rice wine is different from the embodiment 1 in that: the black rice bran is added with water and subjected to high-temperature steam treatment for 30min, and the method comprises the following steps:

(1) pretreatment of raw materials: the black rice is refrigerated for one week at 4 ℃, pretreated by removing dust and dregs, color sorting and the like, the particles are kept complete, the black rice is ground into black polished rice and black rice bran, and the grinding parameters, the screen and the wind power screening operation and the black rice seedling treatment are the same as those in the example 1.

(2) Soaking: weighing 1000g of peeled black rice, placing the black rice in an edible stainless steel basin, washing the black rice once with clear water at the temperature of about 20-25 ℃, draining, placing the black rice in a constant-temperature incubator at the temperature of 25 ℃ for soaking for 24 hours, and quickly washing the black rice with clear water after soaking to prepare steamed rice for later use.

(3) Steaming: putting the soaked peeled black rice into a cooking bag, putting the cooking bag into a steamer, starting an induction cooker, adjusting the working power to 2100w, steaming for 30min after steaming on the top of the steamer, and sprinkling 100ml of clear water; the steamed rice requires that peeled black rice grains absorb water fully, have swelling cracks, have no raw cores inside, and are soft and cooked but not greasy.

(4) And (3) cooling: placing the steamed black rice on a stainless steel plate for cooling, accelerating cooling with an electric fan, placing a thermometer probe in the middle of the flattened rice, and cooling to 27-35 deg.C.

(5) Mixing with yeast and saccharifying: according to the raw materials: angel yellow wine yeast AN01 was added at a ratio of yellow wine yeast (1 kg: 20 g). Adding Angel yellow wine yeast AN01 into 400ml of cooled boiled water at about 30 deg.C, stirring continuously under sterile and clean state to make the central temperature close to 28 deg.C after the dimple is built up, maintaining the fermentation tank in semi-sealed state, and saccharifying at 30 deg.C in constant temperature incubator for 48 h.

(6) Black rice bran treatment: adding water into the black rice bran obtained in the step (1) for high-temperature steam treatment, wherein the parameters are as follows: the material-liquid ratio is 1:1.8, the time is 30 min; and cooling for later use.

(7) Alcohol fermentation: putting the black rice bran subjected to high-temperature steam treatment, 30g of black rice seedling powder subjected to hot air baking treatment, special Angel yellow wine brewing high-activity dry yeast (the manufacturer is Angel yeast GmbH, 500g in specification) and a certain amount of clear water into a fermentation tank. High-activity dry yeast needs to be activated in advance, wherein the yeast is 0.1 percent of the raw material, the anhydrous glucose is 0.02 percent, the water consumption for yeast activation is 15 times of that of the yeast, and the high-activity dry yeast is activated for 20min at 36 ℃; according to the initial raw materials: calculating the total water consumption according to the mass ratio of 1:1.8, subtracting the water absorption of cooked rice and the water used for mixing the yeast to obtain the final quality of the added clear water, and ensuring that the temperature of the clear water added with the wine mash is controlled at 27-35 ℃. And finally, adjusting the constant temperature incubator to 28 ℃, fermenting in a semi-sealed state for the first 48 hours, fermenting in a sealed state for the second 72 hours, and stirring and harrowing for 2-3 times in the period.

(8) Filter pressing and centrifuging: squeezing the fermented mash with 200 mesh gauze, filtering to obtain wine, centrifuging at 8000r/min for 20min to obtain supernatant, filtering with oil absorption paper, and bottling.

(9) And (3) decocting wine and storing: boiling the wine bottle in water bath until the temperature of the wine reaches 85 ℃, immediately stopping heating, sealing, naturally cooling, and ageing in shade.

Test example 1

When the brewing methods of example 1 and comparative examples 1, 2, 3 and 4 are adopted, the anthocyanin content, the reducing sugar content, the total acid content and the alcoholic strength change in the fermentation process of the black rice wine are considered, and the taste and the related flavor analysis of the finished black rice wine are evaluated.

1. Anthocyanin content change of black rice wine in alcohol fermentation process

As can be seen from fig. 1, in example 1, comparative example 3 and comparative example 4, the anthocyanin content in the mash tends to increase as a whole based on the continuous extraction and dissolution of anthocyanin in the bran of black rice during the fermentation stage due to the addition of the black rice sprout powder during the fermentation process, and the increasing trend of anthocyanin also increases with the continuous increase of the addition amount of rice sprout powder, wherein the dissolution rate of anthocyanin in example 1 reaches the maximum at the 4 th day of fermentation, the content is 140.44mg/L, comparative example 1 is adjusted only at the storage temperature of the raw rice, the subsequent treatment and the fermentation process are completely the same, so the anthocyanin content is not significantly different, in comparative example 3, the addition of black rice sprout powder is not subjected to the baking treatment, the vacuole of the plant cell is not destroyed, and the nutrient substances such as anthocyanin therein are not completely released, the anthocyanin is not fully extracted in the wine liquid, so the total anthocyanin content is lower than that of the example 1, the anthocyanin content stored in the black rice bran is increased due to the shortened high-temperature steam treatment time of the black rice bran in the comparative example 4 with the final content of 104.20mg/L, and the anthocyanin content in the whole fermentation process is obviously higher than that of the example and other comparative examples; in the fermentation stage in the comparative example 2, the anthocyanin content in the black rice bran is slightly increased by leaching, but the anthocyanin is degraded along with the continuous growth and reproduction of yeast and the change of external environment, and meanwhile, because the anthocyanin release source is single, the content of the wine prepared in the comparative example 1 is 80.32mg/L after the wine is decocted and sterilized; in the whole, the milled black polished rice is adopted for brewing in the examples and all the comparative examples, and the fermentation process is the same, so that the whole change trend of the anthocyanin is the same.

2. Reducing sugar content change of black rice wine in alcohol fermentation process

As is clear from FIG. 2, since yeast grows and grows using reducing sugar as a carbon source, the reducing sugar content reflects the growth of yeast and the production of alcohol in the stage of alcoholic fermentation. By comparing example 1 and all comparative examples, it was found that the initial reducing sugar reduction rate of comparative example 1 after 1 day of alcoholic fermentation was higher than that of example 1 and other comparative examples, and the reduction rate of example 1 was lower, indicating that the addition of the black rice seedling powder at the stage of alcoholic fermentation resulted in a further increase in anthocyanin content, and more significantly promoted the growth metabolism of yeast, resulting in a significant reduction in reducing sugar content. Meanwhile, the baking pretreatment of the black rice seedling powder effectively eliminates harmful microorganisms which are unfavorable to the fermentation process, so that the fermentation process of beneficial microorganisms such as yeast and the like is vigorously carried out. In example 1, comparative example 3 and comparative example 4, the reducing sugar decreasing rate gradually becomes slow due to the addition of the rice seedling powder, while in comparative example 2, the rice seedling powder is not added, and the subsequent reducing sugar decreasing rate is slightly higher than that of other comparative examples of the grade of example 1, it is presumed that since part of the antibacterial substance may be present in the rice seedling powder, an excessive addition amount may have an inhibitory effect on fermentation microorganisms such as yeast.

3. The total acid content of the black rice wine changes in the alcohol fermentation process

The total acid, i.e. the total content of substances which are in acid reaction, is an important flavor and taste substance of the black rice wine, and can prevent the contamination of mixed bacteria to a certain extent. Wherein the acid is derived from raw materials, such as tartaric acid, malic acid, citric acid, etc.; also produced during fermentation, such as acetic acid, butyric acid, lactic acid, succinic acid, etc. The wine contains a proper amount of acid, so that the wine body has mellow, harmonious and palatable taste, and otherwise, the wine body has uncoordinated taste. As can be seen from fig. 3, the total acid content of the example 1 and the comparative example 2 is different from that of the comparative example 1, because the anthocyanin content of the example 1 and the comparative example 4 is higher, a large amount of anthocyanin promotes the growth and reproduction of the yeast, and the acid yield of the yeast is increased, the total acid content is integrally higher than that of the comparative example 2, the baking pretreatment is added to the example 1 compared with the comparative example 3, the fermentation environment is improved due to the inhibition of harmful microorganisms, the acid yield of the fermentation is further increased, but the overall change trend is relatively stable.

4. Alcohol content change of black rice wine in alcohol fermentation process

As can be seen from FIG. 4, the alcohol contents of example 1 and comparative examples 1, 2, 3 and 4 all showed an increasing trend with the increase of fermentation time, the alcohol contents and the nutrient contents in the fermentation broth were related to the activity of yeast, and the alcohol contents of example 1 and comparative examples 1, 3 and 4 were significantly higher or slightly higher than that of comparative example 2 because the yeast of example 1 and comparative examples 1, 3 and 4 was more metabolically active for growth and the nutrient contents were slightly lower due to the absence of the black rice seedling powder in comparative example 2. Meanwhile, the antibacterial substances in the rice seedling powder inhibit the growth of yeast to a certain extent, so the rising trend of the alcoholic strength of the rice seedling powder in the example 1 and the rice seedling powder in the comparative examples 1, 3 and 4 is gradually reduced. The rice seedling powder added in the comparative example 3 is not subjected to the pretreatment of hot air baking, the change range of the total acid is large, and presumably the change of the total acid content is influenced because microorganisms attached to the rice seedling powder participate in certain physiological and biochemical reactions in the fermentation process.

5. Sensory evaluation standard of black rice wine

TABLE 1 evaluation standard table for sense of taste of black rice wine

6. Indexes of finished black rice wine

(1) Sensory indexes are as follows:

TABLE 2 organoleptic evaluation tables for different finished wines

Example 1: the color of the rice seedling powder is similar to that of dry red wine, the rice seedling powder is bright, clear, mellow, sweet and delicious, and the rice seedling powder is fresh and has rich flavor;

comparative example 1: the color is similar to that of red wine, turbid oil exists on the surface, and the rice seedling powder has special fragrance and oil peculiar smell;

comparative example 2: the color of the wine is similar to that of dry red wine, the taste is light and thin, and no special fragrance of rice seedling powder exists;

comparative example 3: the wine is similar to dry red wine in color and luster, has harmonious taste, has unique fragrance, but is not highlighted in example 1.

Comparative example 4: the color of the black rice wine is similar to that of dry red wine, the taste is coordinated, and the fragrance of the black rice wine is thin;

(2) the main physical and chemical indexes are as follows:

example 1: the alcoholic strength (20 ℃) is 13.8 vol%, the total sugar (calculated by glucose) is 8.8g/L, the total acid (calculated by lactic acid) is 8.1g/L, and the anthocyanin content (calculated by cyanidin-3-glucoside) is 107.87 mg/L.

Comparative example 1: the alcohol content (20 ℃) is 13.1 vol%, the total sugar (calculated by glucose) is 5.4g/L, the total acid (calculated by lactic acid) is 8.1g/L, and the anthocyanin content (calculated by cyanidin-3-glucoside) is 101.03 mg/L.

Comparative example 2: the alcohol content (20 ℃) is 13.3 vol%, the total sugar (calculated by glucose) is 8.6g/L, the total acid (calculated by lactic acid) is 7.6g/L, and the anthocyanin content (calculated by cyanidin-3-glucoside) is 80.32 mg/L.

Comparative example 3: the alcohol content (20 ℃) is 13.3 vol%, the total sugar (calculated by glucose) is 5.0g/L, the total acid (calculated by lactic acid) is 8.5g/L, and the anthocyanin content (calculated by cyanidin-3-glucoside) is 104.20 mg/L.

Comparative example 4: the alcohol content (20 ℃) is 13.3 vol%, the total sugar (calculated by glucose) is 5.1g/L, the total acid (calculated by lactic acid) is 8.5g/L, and the anthocyanin content (calculated by cyanidin-3-glucoside) is 141.44 mg/L.

(3) The sanitation index is as follows: all meet the relevant regulations of national food safety standard GB2758-2012 fermented wine and wine prepared therefrom.

(4) Appearance comparison of example 1 and comparative example 1 finished wine

By comparing the appearance of the wine prepared in example 1 and the wine prepared in comparative example 1 in fig. 5, a large amount of oil floats on the surface of the wine prepared in comparative example 1, but the wine prepared in example 1 is almost free of oil, which shows that the oil content of the milled and peeled black rice can be effectively reduced after the black rice is subjected to low-temperature or freezing treatment.

7. Comparative summary

(1) Example 1VS comparative example 1:

the main reason for rice bran spoilage is that the rice bran is self-contained with extremely high-activity lipase, fat is rapidly decomposed into free fatty acid under the action of the lipase, so that the rancid flavor of the rice bran is deteriorated, and the rice bran is also contained with lipoxygenase, which is one of enzymes causing lipoxidation and hydrolysis. The activity of lipase can be effectively inhibited at low temperature, the black rice raw material stabilizes the rice bran by using a refrigeration device (4 ℃ or-20 ℃), the activity of the lipase in the rice bran is successfully controlled, and the lipase activity can be effectively controlled, so that the low temperature (the temperature is controlled by storing or refrigerating at the temperature of-20 ℃) is indicated, the black rice raw material is stored at room temperature, the activity of the lipoxygenase is increased along with the storage time, the surface color of the rice bran is deepened, and the deterioration speed is accelerated, therefore, the precondition of the fermentation process of adding the black rice bran into the wine is that the activity of the lipoxygenase and the lipoxygenase which are easy to cause the deterioration of the quality of the rice bran is effectively inhibited and inactivated, so that the quality of the rice bran is stable, the black rice raw material black rice is subjected to low temperature or freezing treatment in the embodiment 1, and then is milled to obtain the black rice bran, the activity of the lipoxygenase and the rice bran are effectively reduced compared with the comparative example 1, the nutritional ingredients and the functional properties of the rice bran are kept while the enzyme is inactivated, in combination with the comparison of sensory evaluation, the wine body of comparative example 1 showed fat droplets and the wine liquid showed more fat floating, whereas the wine body of example 1 showed less fat elution, and the black rice wine had a safe storage period and prevented the occurrence of fat rancidity.

(2) Example 1VS comparative example 2:

the black rice seedling powder has pleasant matcha aromatic smell, and meanwhile, the black rice seedling leaves are rich in antioxidant components such as phenols, flavonoids and the like, so that the addition of the black rice seedling powder to the fermentation process can improve the antioxidant effect of the black rice wine to a certain extent, endow the wine with higher nutritional value, enrich the aroma components of the wine and make the wine unique in taste. In the fermentation stage, on the basis of adding the same amount of black rice bran which is treated by high-temperature steam, as compared with comparative example 2, the rice seedling powder is added in the embodiment 1, wherein the anthocyanin content in the rice seedling powder is continuously dissolved out, so that the anthocyanin content is further increased, other nutrient substances in the rice seedling powder also generate more abundant metabolic substances due to fermentation microorganisms such as yeast, and the like, and the antibacterial phenolic substances in the rice seedling powder inhibit the growth of harmful flora in the fermentation process, so that the normal operation of the fermentation process is effectively promoted. From the perspective of sensory evaluation, the sensory evaluation of the example 1 and the comparative example 2 has significant difference due to the difference of the addition and pretreatment modes of the rice seedling powder, wherein the comprehensive sensory evaluation of the example 1 is the best, and the addition of the rice seedling powder enables the fermented wine to have better quality and mellow flavor, thereby having better practical production significance.

(3) Example 1VS comparative example 3:

the aroma components in the black rice seedling powder are fully released by baking the black rice seedling powder with hot air, anthocyanin and other substances in plant vacuoles of the black rice seedling powder are continuously dissolved out due to the fact that the plant vacuoles of the black rice seedling powder are damaged at high temperature, compared with comparative example 3, the characteristic aroma of the black rice seedling powder is more obvious in the wine body, the extraction degree of the anthocyanin in the black rice seedling powder in the wine body is increased, the special aroma components of the black rice seedling powder in example 1 add mellow taste and rich aroma to the black rice wine body, the aroma taste of the black rice seedling powder is coordinated with the mellow wine taste, and the taste is softer.

(4) Example 1VS comparative example 4:

the heat treatment can reduce the water content of the rice bran to inactivate lipase, while effectively destroying microorganisms and maintaining the nutrient content of the rice bran, and the lipase activity can be reversibly inhibited or permanently denatured. The wet heat method is a method in which rice bran is heated while hot steam is injected, and rice bran is indirectly heated by heat transfer of the steam. The heat treatment can kill microorganisms and worm eggs in the rice bran, the microorganisms and the worm eggs can cause the rice bran to deteriorate, and the microorganisms can generate corresponding enzymes to accelerate the rancidity of the rice bran. The time of the high-temperature steam treatment affects the quality of the rice bran and the change of the anthocyanin content in the rice bran, the loss of the anthocyanin content is increased along with the prolonging of the heat treatment time, but the Maillard reaction also occurs in the heat treatment process, more flavor substances are generated, the types of the flavor substances are increased along with the prolonging of the heat treatment time, the anthocyanin content of comparative example 4 is obviously increased compared with that of example 1, but the flavor of comparative example 4 is not abundant enough compared with that of example 1 from the comprehensive sensory evaluation and flavor analysis.

8. GC-MS analysis:

TABLE 3 GC-MS analysis results of volatile aroma component detection of example 1, comparative example 2, comparative example 3 and comparative example 4

By comparing the above five results by performing GC-MS analysis on example 1, comparative example 2, comparative example 3 and comparative example 4, it was found that the content of the aroma component was significantly higher in example 1 to which the rice shoot powder was added and which had been subjected to the baking pretreatment than in comparative example 1. 35 flavor substances are detected in the test, wherein 9 alcohol phenol substances and 15 esters are detected; aldehyde ketone and other substances are 11 in total; through the content comparison, the flavor compounds in example 1 are mainly higher than those in the comparative examples in different degrees, and the ester substances enrich the aroma components of the black rice wine, such as ethyl myristate and ethyl palmitate, and are significantly higher than those in the other three comparative examples, so that the wine bodies of the examples are endowed with mellow and full-bodied flavor; alcohol compounds are used as important volatile substances in the black glutinous rice wine, the phenethyl alcohol content in the example 1 is highest, the higher alcohols have positive influence on wine aroma, endow fruit aroma and flowers with the fruit aroma and the flowers, are important components forming inherent flavor, enable the wine body to be mellow, full and harmonious, endow the wine body with mellow aroma, and have a non-negligible effect on the formation of the overall aroma, and are good solvents of other aroma substances, so the black rice wine can be endowed with rich and elegant aroma, the black rice seedling powder is not added in the comparative example 2, so the types and the contents of flavor substances are obviously less than those in the example 1, wherein the contents of eugenol, ethyl decanoate and ethyl oleate are obviously lower than those in the example 1 and other comparative examples, the eugenol has strong clove aroma and mild spicy aroma, esters such as ethyl decanoate and ethyl oleate endow the black rice wine with rich fruit aroma, and the addition of the black rice seedling powder greatly influences the formation of the wine body, the types and the content of the aroma substances are obviously increased. Comparative example 4 has a certain reduction in the content of flavor materials compared to example 1 due to the shortened high-temperature steam treatment time of the bran of black rice, i.e., the content of benzaldehyde having a caramel taste is lower than that of example 1 and other comparative examples, while the content of flavor materials is lower than that of comparative example 1 in comparative example 3 to which the rice seedling powder not subjected to the hot-air baking treatment is added, which may be contamination of the fermentation process of black rice wine by microorganisms carried in the rice seedling powder itself, resulting in the failure of the microbial community producing flavor materials to become a dominant microbial community, thereby reducing the content of flavor materials. The results also prove that the rice seedling powder treated by hot air baking not only can be beneficial to releasing flavor substances, but also can reduce the pollution of mixed bacteria, and the taste is poor. The black rice wine has the advantages that the black rice wine is added with a certain amount of black rice seedling powder subjected to hot air baking treatment in the fermentation process of the black rice wine, the content of flavor substances of the black rice wine can be effectively improved, the components in the black rice wine are very important for forming the characteristic aroma of the black rice wine, the aroma of the black rice wine is more intense than that of the black rice wine prepared by the traditional process, the aroma of the finished product wine is harmonious with the characteristic aroma of the black rice seedling powder comprehensively, the wine is full, the sensory characteristics are excellent, and the black rice wine has a certain health care value, has stronger competitiveness in the market after being put into actual production compared with other black rice wine products, and further has wide market potential.