Research on the Change of Organic Acids Content in Rice Milk during the Process of Chinese Rice Wine Production

In this study,the content of organic acids in rice milk in the production process of rice wine was studied. The content of organic acids in rice milk was determined by ion chromatography with conducting detection. The effects of different rice producing areas,packaging ways,and soaking time on the organic acid content in rice milk were studied and analyzed. The results showed that the method had good linearity(R²≥0.9995),detection limit(less than 0.1037 mg/L),recovery rate(90.23%~97.43%)and repeatability(RSD≤3.76%). The content of organic acids in rice milk produced by different areas was different. The content of organic acid in Jiangsu was higher than that in Jilin. Different packaging methods had a great influence on organic acid content. The organic acid content of packaged rice was significantly higher than that of bulk rice. With the extension of soaking time,the content of organic acids in rice milk increased first and then decreased. When the temperature was controlled at 20~22 ℃,the peak content of five organic acids was acetic acid 10746.03 mg/L,acetic acid 237.31 mg/L,formic acid 17.26 mg/L,malic acid 31.32 mg/L,and oxalic acid 1706.82 mg/L.