Effect of steaming pretreatment on the quality of fermented Polygonatum cyrtonema rice wine
In order to investigate the effects of two preprocessing methods,high pressure steaming(HPS)and atmospheric pressure steaming(APS),on the quality of fermented Polygonatum cyrtonema rice wine,the quality of fermented P.cyrtonema rice wine was evaluated comprehensively using the coefficient of variation method,with rice wine without P.cyrtonema(RW)and with unsteaming(US)raw P.cyrtonema flour as controls.The results showed that after HPS preprocessing,the contents of total sugar,reducing sugar,polysaccharides and diosgenin in fermented P.cyrtonema rice wine were 382.18 mg/ml,342.49 mg/ml,35.70 mg/ml and 0.41 mg/ml,respectively,the amino acid and organic acid contents decreased by 3.70 mg/100 g and 2.48 mg/ml,respectively,and the DPPH and ABTS free radical scavenging rates were 43.15％and 93.16％,respectively.On the other hand,after APS preprocessing,the fermented P.cyrtonema rice wine had the highest sensory score of 86 points,the contents of polyphenols and flavonoids were 20.79 mg/100 ml and 9.60 mg/100 ml,respectively,the amino acid and organic acid contents decreased by 5.34 mg/100 g and 0.82 mg/ml,respectively,and a total of 48 volatile flavor substances were detected,with more alcohols and esters.The comprehensive evaluation results showed that APS(0.189)＞HPS(0.187)＞RW(0.029)＞US(-0.405).Therefore,atmospheric pressure steaming was a preferred pretreatment method.
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