Optimization of Preparation Technology of Germinated Grown Rice Wine Tea Compound Beverage by Response Surface Method

In order to make full use of the nutritional and functional value of brown rice and provide new ideas for the deep processing of brown rice, this study fermented germinated brown rice wine with germinated brown rice as raw material, and then mixed it with the extract of Gabaron tea to get a new germinated brown rice wine tea compound beverage rich in γ-aminobutyric acid. On the basis of single factor experiment, response surface methodology (RSM) was used to investigate the effects of water-tea ratio, tea soup and wine compounding ratio, xylitol and citric acid addition amount on sensory score of germinated brown rice wine tea compound beverage, and the precipitation rate was used as an index to explore the optimal stabilization process of the wine tea compound beverage. The results showed that the influence of the four factors on sensory score of beverage was in the order of tea soup and wine compounding ratio > citric acid addition > xylitol addition > water-tea ratio. The optimal technological parameters of germinated brown rice wine tea compound beverage were as follows: The ratio of water to tea was 91.64:1 mL/g, and the compounding ratio of tea soup to wine was 4.28:1, xylitol addition was 5.79 g/100 mL and citric acid addition was 0.066 g/100 mL. At this time, the theoretical maximum sensory evaluation score of the compound beverage was 89.996. The sensory score of the optimal combination verification experiment was 90.7, and the error was within the allowable range. The results show that when 0.1% xanthan gum was added, the precipitation rate of tea wine compound beverage was the lowest. At the same time, the GABA content and polyphenol content of germinated brown rice wine tea compound beverage produced under these conditions were 358.68 mg/kg and 805.71 mg/kg, respectively, which had good flavor effect.