CN102108324A - Liquor high-efficient flavor intensifier and application of flavor intensifier in production of white liquor or liquor making with uncooked materials - Google Patents
Liquor high-efficient flavor intensifier and application of flavor intensifier in production of white liquor or liquor making with uncooked materials Download PDFInfo
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Abstract
The invention relates to a liquor high-efficient flavor intensifier, an application thereof in production of white liquor through the solid method or liquor making with uncooked materials through the liquid method, as well as the white liquor or distilled liquor manufactured by utilizing the flavor intensifier. The flavor intensifier is combined by a liquor-making compound enzyme, esterified red koji and aroma-producing active dry yeast according to a certain proportion and applicable to the liquor-making process through the solid method, the semi-solid method and the liquid method, and the using quantity is 0.1-5% of the feeding quantity. By using the flavor intensifier, fermentation total esters of the solid delicate fragrance type Xiaoqu white liquor can achieve 260-270mg/100ml, and ethyl acetate achieves 150-160mg/100ml. The high-efficient flavor intensifier has the advantages of small using amount, significant flavor intensification effect, excellent flavor and taste of a liquor body, a wide range of applications and the like.
Description
Technical field
The present invention relates to the sweetener that uses in a kind of wine industry, the application of this sweetener in white spirit by solid state method production or liquid phase process brewing wine with raw materials, and the liquor that utilizes this sweetener to make.In addition, this sweetener also is applicable to solid-state, semi-solid state and liquid phase process wine-making technology.
Background technology
At present, country adjusts the liquor industry policy, forbid in finished wine, to add flavour ingredient with the rich liquor body, encourage brewery to increase wine body note flavor composition by the regulation and control of fermenting process, and wine industry, especially little song of vast scent type and brewing wine with raw materials enterprise, since backward in technique, the very difficult content that improves flavour ingredient in the wine in fermentation.
Chinese patent publication number CN 1137062A discloses a kind of high production agent for increasing fragrance of wine, disclosed high production agent for increasing fragrance of wine is by alcohol active dried yeast in this patent, giving birth to fragrant (ester) active dry yeast and saccharifying enzyme combines, in this patent application, though mention yeast used with saccharifying enzyme and can improve liquor ratio of raw material, can improve the content of total ester, but in this patent application and not mentioned yeast use the content that can improve main body ester ethyl acetate with prozyme, and the also not mentioned prozyme of will making wine, esterified red yeast, aroma-producing active dry yeast is used in combination and can improves traditional liquor and brewage middle total ester content, especially the content of main body ester ethyl acetate.In addition, this patent spells out high production agent for increasing fragrance of wine and does not contain the wine aroma-producing active dry yeast.
Enzyme is the specific proteins that the biomass cells synthetic has the height catalytic active substance, is a kind of biological catalyst.The enzyme of widespread use mainly is saccharifying enzyme, liquefying amylase, cellulase, proteolytic enzyme etc. in the wine industry, has advantages such as enzyme activity is strong, consumption is few, easy to use, and an amount of interpolation can improve the yield of liquor and liquor quality.As Chinese patent application 99119644.9 is exactly to adopt saccharifying enzyme, amylase to make wine.
Chinese patent application publication number CN 1865426A discloses a kind of brewed spirit flavouring novel method, this method is between traditional liquor koji and yeast phase, adopt lipase-catalyzed organic acid and ethanol to generate ester class fragrance matters such as ethyl hexanoate, ethyl acetate, thereby ester class fragrance matter content in the raising liquor, the quality of raising liquor.The ethyl acetate content of application finished product is up to 3800mg/ml in this patent.In this patent application, the also not mentioned prozyme of will making wine, esterified red yeast, aroma-producing active dry yeast are used in combination and can improve traditional liquor and brewage middle total ester content, especially the content of main body ester ethyl acetate.
Summary of the invention
The inventor has solved the above-mentioned problems in the prior art by studying for a long period of time.
The object of the present invention is to provide a kind of traditional liquor that can improve to brewage middle total acid, total ester content, especially the efficient sweetener of the drinks of the content of main body ester ethyl acetate.Efficient sweetener of the present invention is specially adapted in scent type distilled liquor and the liquid phase process brewing wine with raw materials raising of total ester and main body ester content.
The objective of the invention is such realization: wine brewing prozyme and esterified red yeast, the aroma-producing active dry yeast that will contain zytase, lipase, cellulase are combined into the efficient sweetener of a kind of efficient sweetener-drinks by a certain percentage; Add the final effect that realizes improving total ester and main body ester content during the fermentation according to certain material rate.
According to an aspect of the present invention, provide a kind of drinks efficient sweetener, this sweetener is made up of wine brewing prozyme, esterified red yeast and aroma-producing active dry yeast.
The efficient sweetener of drinks according to the present invention wherein, comprises wine brewing prozyme 10-35 gram, esterified red yeast 15-40 gram, aroma-producing active dry yeast 25-55 gram in per 100 gram sweetener.
In the specific embodiment of the present invention, preferably comprise wine brewing prozyme 15-30 gram, esterified red yeast 20-40 gram, aroma-producing active dry yeast 30-50 gram in per 100 gram sweetener.
The efficient sweetener of drinks according to the present invention wherein, comprises wine brewing prozyme 5-25 gram, esterified red yeast 15-45 gram, aroma-producing active dry yeast 30-60 gram in per 100 gram sweetener.
In the specific embodiment of the present invention, preferably comprise wine brewing prozyme 10-20 gram, esterified red yeast 20-45 gram, aroma-producing active dry yeast 35-60 gram in per 100 gram sweetener.
The efficient sweetener of drinks according to the present invention, wherein, described wine brewing prozyme comprises zytase, lipase, cellulase.
The efficient sweetener of drinks according to the present invention, wherein, the content of zytase is that the content of 50-70%, lipase is that the content of 25-45%, cellulase is 5-20% in the described wine brewing prozyme.
According to another aspect of the present invention, provide a kind of liquor that utilizes above-mentioned sweetener to make, wherein, the charging capacity of described sweetener is 0.1-0.5% based on raw grain weight.
According to the embodiment of the present invention, in the process of the liquor that utilizes above-mentioned sweetener to make, the charging capacity of described sweetener is preferably 0.3-0.5% based on raw grain weight.
According to a further aspect of the invention, provide the application of above-mentioned sweetener in white spirit by solid state method production or liquid phase process brewing wine with raw materials.
The efficient sweetener of drinks of the present invention is a kind of white spirit flavor enhancer, it is to use during executing song in wine-making technology and raw material and auxiliary material are had certain Decomposition, the fragrance precursor material is provided, and produces more main body flavour ingredient during the fermentation.Meet the national industry development policies, and applicable raw materials is wide, result of use is remarkable.
Efficient sweetener of the present invention has advantages such as consumption is few, and the flavouring effect is remarkable, and wine body flavor taste is good, and purposes is wide.
Use the finished wine of sweetener production of the present invention and the finished wine of not using sweetener of the present invention to make, the finished wine that only adds esterified red yeast and aroma-producing active dry yeast, the finished wine that adds lipase, esterified red yeast and aroma-producing active dry yeast, perhaps add compound enzymic preparation do not add aroma-producing active dry yeast with esterified red yeast finished wine and compare, the content of the total acid of finished wine, total ester and ethyl acetate significantly improves.
Embodiment
Hereinafter, will enumerate drinks sweetener of the present invention, those skilled in the art should understand that following specific descriptions are for the ease of understanding the present invention, not being used for limiting protection scope of the present invention.
According to an aspect of the present invention, provide a kind of drinks efficient sweetener, this sweetener is combined by wine brewing prozyme, esterified red yeast and aroma-producing active dry yeast.
The efficient sweetener of drinks of the present invention is to be combined by wine brewing prozyme, esterified red yeast, aroma-producing active dry yeast.Combination is to adopt mechanical stirring or hand mixing, and its standard is as the criterion with absolute standard.Described wine brewing prozyme is with zytase, and lipase is main, and comprises a spot of cellulase, it be respectively by single aspergillus niger strain through liquid state fermentation, separate to concentrate, add composite forming behind the carrier.Esterified red yeast is to be formed by monascus ruber and multiple function yeast mixed culture, and SHENGXIANG yeast is to be the product of raw material production with the wheat bran by multiple ester-producing yeast bacterium.Their viable cell content is generally hundred million/g of 15-80.Make up and raw materials usedly all can buy by the commercial channel.
In addition, efficient sweetener of the present invention has two types because the content of wine brewing prozyme, esterified red yeast and aroma-producing active dry yeast is different, and concrete composition and content are as follows:
The I type: per 100 restrain product includes wine brewing prozyme 10-35 gram, esterified red yeast 15-40 gram, aroma-producing active dry yeast 25-55 gram.Usage quantity is the 0.2-0.5% of charging capacity, is applicable to white spirit by solid state method production.
The II type: per 100 restrain product includes wine brewing prozyme 5-25 gram, esterified red yeast 15-45 gram, aroma-producing active dry yeast 30-60 gram.Usage quantity is the 0.1-0.6% of charging capacity, is applicable to white wine of liquid production.
The efficient sweetener of drinks according to the present invention wherein, comprises wine brewing prozyme 10-35 gram, esterified red yeast 15-40 gram, aroma-producing active dry yeast 25-55 gram in per 100 restraint product.
In the specific embodiment of the present invention, preferably comprise wine brewing prozyme 15-30 gram, esterified red yeast 20-40 gram, aroma-producing active dry yeast 30-50 gram in per 100 restraint product.
The efficient sweetener of drinks according to the present invention wherein, comprises wine brewing prozyme 5-25 gram, esterified red yeast 15-45 gram, aroma-producing active dry yeast 30-60 gram in per 100 restraint product.
In the specific embodiment of the present invention, preferably comprise wine brewing prozyme 10-20 gram, esterified red yeast 20-45 gram, aroma-producing active dry yeast 35-60 gram in per 100 restraint product.
The efficient sweetener of drinks according to the present invention, wherein, described wine brewing prozyme comprises zytase, lipase, cellulase.
The efficient sweetener of drinks according to the present invention, wherein, the content of zytase is that the content of 50-70%, lipase is that the content of 25-45%, cellulase is 5-20% in the described wine brewing prozyme.
According to another aspect of the present invention, provide a kind of liquor that utilizes above-mentioned sweetener to make, wherein, the charging capacity of described sweetener is the 0.1-0.5% of raw grain weight.
According to the embodiment of the present invention, in the process of the liquor that utilizes above-mentioned sweetener to make, the charging capacity of described sweetener is preferably the 0.3-0.5% of raw grain weight.
According to a further aspect of the invention, provide the application of above-mentioned sweetener in white spirit by solid state method production or liquid phase process brewing wine with raw materials.
The efficient sweetener of drinks of the present invention is a kind of white spirit flavor enhancer, and it is to use during fermentation raw material and auxiliary material to be had certain Decomposition in wine-making technology, the fragrance precursor material is provided, and produces more main body flavour ingredient during the fermentation.Meet the national industry development policies, and applicable raw materials is wide, result of use is remarkable.
Efficient sweetener of the present invention has advantages such as consumption is few, and the flavouring effect is remarkable, and wine body flavor taste is good, and purposes is wide.
Use the finished wine of sweetener production of the present invention and the finished wine of not using sweetener of the present invention to make, the finished wine that only adds esterified red yeast and aroma-producing active dry yeast, the finished wine that adds lipase, esterified red yeast and aroma-producing active dry yeast, perhaps add compound enzymic preparation do not add aroma-producing active dry yeast with esterified red yeast finished wine and compare, the content of the total acid of finished wine, total ester and ethyl acetate significantly improves.
Embodiment
Be applied to scent type distilled liquor and the experiment of liquid phase process brewing wine with raw materials with the present invention below, discuss the present invention and using method and effect:
Embodiment 1-1: the efficient sweetener of drinks of the present invention is used for flow process, using method and the effect of corn liquor solid state process wine-making technology:
Its processing step is: bubble grain → just steam → multiple steaming → Shi Qu → fermentation → distillation
The raw material of producing the corn liquor through after the bubble grain → just steam → steam step again, in executing bent step, is added 0.3% the efficient sweetener of drinks of the present invention of raw grain weight.In the sweetener of embodiment 1-1, comprise zytase 15 grams, lipase 10 grams, cellulase 5 grams, esterified red yeast 30 grams, aroma-producing active dry yeast 40 grams in per 100 gram sweetener goods.At last, will product temperature drop to 30 ℃ about, and pinch back finished wine (57%v/v) detects index and is shown in the following table 1.
Embodiment 1-2
With with embodiment 1-1 in identical mode produce the corn liquor, difference is: in executing bent step, add 0.3% the efficient sweetener of drinks of the present invention of raw grain weight.In the sweetener of embodiment 1-2, comprise zytase 20 grams, lipase 14 grams, cellulase 1 gram, esterified red yeast 15 grams, aroma-producing active dry yeast 50 grams in per 100 gram sweetener goods.At last, will product temperature drop to 30 ℃ about, and pinch back finished wine (57%v/v) detects index and is shown in the following table 1.
Embodiment 1-3
With with embodiment 1-1 in identical mode produce the corn liquor, difference is: in executing bent step, add 0.3% the efficient sweetener of drinks of the present invention of raw grain weight.In the sweetener of embodiment 1-3, comprise zytase 7 grams, lipase 2 grams, cellulase 1 gram, esterified red yeast 35 grams, aroma-producing active dry yeast 55 grams in per 100 gram sweetener goods.At last, will product temperature drop to 30 ℃ about, and pinch back finished wine (57%v/v) detects index and is shown in the following table 1.
Embodiment 1-4
With with embodiment 1-1 in identical mode produce the corn liquor, difference is: in executing bent step, add 0.3% the efficient sweetener of drinks of the present invention of raw grain weight.In the sweetener of embodiment 1-4, comprise zytase 20 grams, lipase 12 grams, cellulase 3 grams, esterified red yeast 40 grams, aroma-producing active dry yeast 25 grams in per 100 gram sweetener goods.At last, will product temperature drop to 30 ℃ about, and pinch back finished wine (57%v/v) detects index and is shown in the following table 1.
Embodiment 1-5
With with embodiment 1-1 in identical mode produce the corn liquor, difference is: in executing bent step, add 0.3% the efficient sweetener of drinks of the present invention of raw grain weight.In the sweetener of embodiment 1-5, comprise zytase 20 grams, lipase 12 grams, cellulase 3 grams, esterified red yeast 25 grams, aroma-producing active dry yeast 40 grams in per 100 gram sweetener goods.At last, will product temperature drop to 30 ℃ about, and pinch back finished wine (57%v/v) detects index and is shown in the following table 1.
Comparative example 1-1
With with embodiment 1-1 in identical mode produce the corn liquor, difference is: do not add the efficient sweetener of drinks of the present invention in comparative example 1-1.
Comparative example 1-2
With with embodiment 1-1 in identical mode produce the corn liquor, difference is: the sweetener that is added in comparative example 1-2 does not comprise compound enzymic preparation.
Comparative example 1-3
With with embodiment 1-1 in identical mode produce the corn liquor, difference is: only comprise lipase in the sweetener in comparative example 1-3.
Comparative example 1-4
With with embodiment 1-1 in identical mode produce the corn liquor, difference is: do not comprise living smoked bean curd yeast in the sweetener in comparative example 1-4.
When the total acid of the corn finished wine that detects embodiment 1-1 to 1-5 and comparative example 1-1 to 1-4, total ester and ethyl acetate content, obtained the result shown in the table 1.In table 1, show the detection index of finished wine (57%v/v).
Table 1: corn finished wine (57%v/v) composition analysis is unit: mg/100ml as a result
From top table 1 as can be seen, the corn finished wine that adds the embodiment 1-1 to 1-5 of the efficient sweetener of drinks of the present invention is compared with the comparative example 1-1 that does not add efficient sweetener, and the content of the total acid of finished wine, total ester and ethyl acetate obviously improves.In addition, add corn finished wine and the comparative example 1-2 that only adds esterified red yeast and aroma-producing active dry yeast of embodiment 1-1 to 1-5 of the efficient sweetener of drinks of the present invention and the comparative example 1-3 that adds lipase, esterified red yeast and aroma-producing active dry yeast, perhaps add compound enzymic preparation do not add aroma-producing active dry yeast with esterified red yeast comparative example 1-4 and compare, the content of the total acid of finished wine, total ester and ethyl acetate significantly improves.
By the result of table 1 obviously as seen, add the efficient sweetener of drinks of the present invention embodiment 1-1 to 1-5 the corn finished wine with do not add efficient sweetener, or only the comparative example 1-1 to 1-4 of adding several compositions wherein compares, and the content of the total acid of finished wine, total ester and ethyl acetate significantly improves.This be because, the efficient sweetener of drinks of the present invention, combine by a certain percentage by wine brewing prozyme and esterified red yeast, the aroma-producing active dry yeast that will contain zytase, lipase, cellulase, act synergistically mutually by prozyme and zymic, and make the content of the total acid of finished product, total ester and ethyl acetate significantly improve.
Embodiment 2-1: the efficient sweetener of drinks of the present invention is used to obstruct flow process, using method and the effect of Chinese sorghum liquor solid state process wine-making technology:
Its processing step is: bubble grain → just steam → multiple steaming → Shi Qu → fermentation → distillation
Stalk Chinese sorghum wine brewing operation is basic identical with corn, but because stalk Chinese sorghum cortex is thick, starch structure is tight.Suction is slow, and gentle ripe slow, therefore soaked temperature must not be lower than 70 ℃, steams grain one and be to soften ripely, and wants magic flower few, but the multiple steaming proper extension time, and the cultivation temperature will rise slowly.Suede is even, and outlet is too not aging.
The raw material of producing the stalk Kaoliang spirit through after the bubble grain → just steam → steam step again, in executing bent step, is added 0.3% the efficient sweetener of drinks of the present invention of raw grain weight.In the sweetener of embodiment 2-1, comprise zytase 15 grams, lipase 10 grams, cellulase 5 grams, esterified red yeast 30 grams, aroma-producing active dry yeast 40 grams in per 100 gram sweetener goods.At last, will product temperature drop to 30 ℃ about, and pinch back finished wine (57%v/v) detects index and is shown in the following table 2.
Embodiment 2-2 to 2-5
Except bubble grain, just steam, multiple steaming, fermentation, distil process and corn wine different, respectively with embodiment 1-2 to 1-5 in stalk Kaoliang spirit among the identical mode production example 2-2 to 2-5.
Comparative example 2-1 to 2-4
Except bubble grain, just steam, multiple steaming, fermentation, distil process and corn wine different, respectively with comparative example 1-1 to 1-4 in identical mode produce stalk Kaoliang spirit among the comparative example 2-1 to 2-4.
When the total acid of the stalk Chinese sorghum finished wine that detects embodiment 2-1 to 2-5 and comparative example 2-1 to 2-4, total ester and ethyl acetate content, obtained the result shown in the table 2.In table 2, list finished wine (55%v/v) test and detected index.
Table 2: the composition analysis of stalk Chinese sorghum finished wine (55%v/v) is unit: mg/100ml as a result
From top table 2 as can be seen, the stalk Chinese sorghum finished wine that adds the embodiment 2-1 to 2-5 of the efficient sweetener of drinks of the present invention is compared with the comparative example 2-1 that does not add efficient sweetener, and the content of the total acid of finished wine, total ester and ethyl acetate significantly improves.In addition, add stalk Chinese sorghum finished wine and the comparative example 2-2 that only adds esterified red yeast and aroma-producing active dry yeast of embodiment 2-1 to 2-5 of the efficient sweetener of drinks of the present invention and the comparative example 2-3 that adds lipase, esterified red yeast and aroma-producing active dry yeast, perhaps add compound enzymic preparation do not add aroma-producing active dry yeast with esterified red yeast comparative example 2-4 and compare, the content of the total acid of finished wine, total ester and ethyl acetate significantly improves.
By the result of table 2 obviously as seen, add the efficient sweetener of drinks of the present invention embodiment 2-1 to 2-5 stalk Chinese sorghum finished wine with do not add efficient sweetener, or only the comparative example 2-1 to 2-4 of adding several compositions wherein compares, and the content of the total acid of finished wine, total ester and ethyl acetate significantly improves.This be because, the efficient sweetener of drinks of the present invention, combine by a certain percentage by wine brewing prozyme and esterified red yeast, the aroma-producing active dry yeast that will contain zytase, lipase, cellulase, act synergistically mutually by prozyme and zymic, and make the content of the total acid of finished product, total ester and ethyl acetate significantly improve.
Embodiment 3-1: the efficient sweetener of drinks of the present invention is used for flow process, using method and the effect of paddy liquor solid state process wine-making technology:
Its processing step is: bubble grain → just steam → multiple steaming → Shi Qu → fermentation → distillation
The raw material of producing paddy wine through after the bubble grain → just steam → steam step again, in executing bent step, is added 0.3% the efficient sweetener of drinks of the present invention of raw grain weight.In the sweetener of embodiment 2-1, comprise zytase 15 grams, lipase 10 grams, cellulase 5 grams, esterified red yeast 30 grams, aroma-producing active dry yeast 40 grams in per 100 gram sweetener goods.
Embodiment 3-2 to 3-5
Except bubble grain, just steam, multiple steaming, fermentation, distil process and corn wine different, respectively with embodiment 1-2 to 1-5 in paddy wine among the identical mode production example 3-2 to 3-5.
Comparative example 3-1 to 3-4
Except bubble grain, just steam, multiple steaming, fermentation, distil process and corn wine different, respectively with comparative example 1-1 to 1-4 in identical mode produce paddy wine among the comparative example 3-1 to 3-4.
When the total acid of the paddy finished wine that detects embodiment 3-1 to 3-5 and comparative example 3-1 to 3-4, total ester and ethyl acetate content, obtained the result shown in the table 3.In table 3, list finished wine (50%v/v) test and detected index.
Table 3: paddy finished wine (50%v/v) composition analysis is unit: mg/100ml as a result
From top table 3 as can be seen, the paddy finished wine that adds the embodiment 3-1 to 3-5 of the efficient sweetener of drinks of the present invention is compared with the comparative example 3-1 that does not add efficient sweetener, and the content of the total acid of finished wine, total ester and ethyl acetate significantly improves.In addition, add paddy finished wine and the comparative example 3-2 that only adds esterified red yeast and aroma-producing active dry yeast of embodiment 3-1 to 3-5 of the efficient sweetener of drinks of the present invention and the comparative example 3-3 that adds lipase, esterified red yeast and aroma-producing active dry yeast, perhaps add compound enzymic preparation do not add aroma-producing active dry yeast with esterified red yeast comparative example 3-4 and compare, the content of the total acid of finished wine, total ester and ethyl acetate significantly improves.
By the result of table 3 obviously as seen, add the efficient sweetener of drinks of the present invention embodiment 3-1 to 3-5 the paddy finished wine with do not add efficient sweetener, or only the comparative example 3-1 to 3-4 of adding several compositions wherein compares, and the content of the total acid of finished wine, total ester and ethyl acetate significantly improves.This be because, the efficient sweetener of drinks of the present invention, combine by a certain percentage by wine brewing prozyme and esterified red yeast, the aroma-producing active dry yeast that will contain zytase, lipase, cellulase, act synergistically mutually by prozyme and zymic, and make the content of the total acid of finished product, total ester and ethyl acetate significantly improve.
Embodiment 4: the efficient sweetener of drinks of the present invention is used for flow process, using method and the effect of rice raw material flavour passage wine-making technology:
The concrete operations step is:
The preparation of fragrant unstrained spirits:
Press Semen Maydis powder or sorghum flour 10%, wheat bran 40%, fresh grain stillage 50% batching adds water 25% again, fully, sieves, and last Zhen steams grain, and normal pressure steamed material 1 hour.Go out to discriminate, break up and be cooled to 40 ℃, add 50,000 units/gram saccharifying enzyme 0.15% and 10% spirituosity and divide 12% wine tail acid adjustment.After mixing, treat that the product temperature is sprinkled into 5% the efficient sweetener of II type drinks under 30 ℃, mix even back in 28 ℃ of trick layer culture.The turning cooling was made thinner after 12 hours after 8 hours, covered with plastic cloth, cultivated 22 hours maturations.
Go here and there steaming subsequently: pour the raw material fermentation wine with dregs into the bottom of a pan, to discriminate on the fragrant unstrained spirits of solid state fermentation according to routine operation then, through heating fragrance matters such as the alcohol of alcohol, flavour ingredient and the fragrant unstrained spirits of raw material vinasse, organic acid, ester, aldehyde are gone here and there together and to steam, increase the flavour ingredient content of liquid raw material fermentation wine.
Embodiment 4-1
In the fragrant unstrained spirits preparation process of producing rice raw material gin, comprise zytase 15 grams, lipase 8 grams, cellulase 2 grams, esterified red yeast 30 grams, aroma-producing active dry yeast 45 grams in per 100 gram sweetener goods.
Embodiment 4-2
In the fragrant unstrained spirits preparation process of producing rice raw material gin, comprise zytase 10 grams, lipase 9 grams, cellulase 1 gram, esterified red yeast 15 grams, aroma-producing active dry yeast 55 grams in per 100 gram sweetener goods.
Embodiment 4-3
In the fragrant unstrained spirits preparation process of producing rice raw material gin, comprise zytase 3 grams, lipase 1.5 grams, cellulase 0.5 gram, esterified red yeast 45 grams, aroma-producing active dry yeast 55 grams in per 100 gram sweetener goods.
Embodiment 4-4
In the fragrant unstrained spirits preparation process of producing rice raw material gin, comprise zytase 12 grams, lipase 9 grams, cellulase 1 gram, esterified red yeast 38 grams, aroma-producing active dry yeast 40 grams in per 100 gram sweetener goods.
Embodiment 4-5
In the fragrant unstrained spirits preparation process of producing rice raw material gin, comprise zytase 13 grams, lipase 10 grams, cellulase 2 grams, esterified red yeast 45 grams, aroma-producing active dry yeast 30 grams in per 100 gram sweetener goods.
Comparative example 4-1
With with embodiment 4-1 in identical mode produce rice raw material gin, difference is: do not add the efficient sweetener of drinks of the present invention in comparative example 4-1.
Comparative example 4-2
With with embodiment 4-1 in identical mode produce rice raw material gin, difference is: the sweetener that is added in comparative example 4-2 does not comprise compound enzymic preparation.
Comparative example 4-3
With with embodiment 4-1 in identical mode produce rice raw material gin, difference is: only comprise lipase in the sweetener in comparative example 4-3.
Comparative example 4-4
With with embodiment 4-1 in identical mode produce rice raw material gin, difference is: do not comprise living smoked bean curd yeast in the sweetener in comparative example 4-4.
When the total acid of the rice raw material gin that detects embodiment 4-1 to 4-5 and comparative example 4-1 to 4-4, total ester and ethyl acetate content, obtained the result shown in the table 4.In table 4, show the detection index of finished wine (57%v/v).
Table 4: rice raw material flavour passage finished wine (45%v/v) composition analysis is unit: mg/100ml as a result
From top table 4 as can be seen, the rice raw material flavour passage finished wine that adds the embodiment 4-1 to 4-5 of the efficient sweetener of drinks of the present invention is compared with the comparative example 4-1 that does not add efficient sweetener, and the content of the total acid of finished wine, total ester and ethyl acetate significantly improves.In addition, add rice raw material flavour passage finished wine and the comparative example 4-2 that only adds esterified red yeast and aroma-producing active dry yeast of embodiment 4-1 to 4-5 of the efficient sweetener of drinks of the present invention and the comparative example 4-3 that adds lipase, esterified red yeast and aroma-producing active dry yeast, perhaps add compound enzymic preparation do not add aroma-producing active dry yeast with esterified red yeast comparative example 4-4 and compare, the content of the total acid of finished wine, total ester and ethyl acetate significantly improves.
By the result of table 4 obviously as seen, add the efficient sweetener of drinks of the present invention embodiment 4-1 to 4-5 rice raw material flavour passage finished wine with do not add efficient sweetener, or only the comparative example 4-1 to 4-4 of adding several compositions wherein compares, and the content of the total acid of finished wine, total ester and ethyl acetate significantly improves.This be because, the efficient sweetener of drinks of the present invention, combine by a certain percentage by wine brewing prozyme and esterified red yeast, the aroma-producing active dry yeast that will contain zytase, lipase, cellulase, act synergistically mutually by prozyme and zymic, and make the content of the total acid of finished product, total ester and ethyl acetate significantly improve.
In addition, The above results shows, have good synergy between the wine brewing prozyme of the zytase that the efficient sweetener of drinks of the present invention is contained, lipase, cellulase and esterified red yeast, the aroma-producing active dry yeast, make the content of the total acid of the finished product that the efficient sweetener of use drinks of the present invention makes, total ester and ethyl acetate significantly improve.
Though the main efficient sweetener of I type drinks that uses owing to having identical composition, therefore uses the efficient sweetener of II type drinks also can obtain similar effects in the foregoing description and comparative example, no longer is repeated in this description herein.
The raw material that the present invention adopts all is a common raw material, buys easily on the market, and the equipment of use also is conventional equipment, is equipped with easily.
Invention has been described with reference to embodiment and embodiment.Yet, the aspect that the present invention is not limited to describe in the above-described embodiment and examples, and can carry out various distortion.For example, the efficient sweetener of drinks of the present invention not only can be used for the solid wine product, and can be used for semi-solid state wine product and liquid wine product.In addition, in the above-described embodiment and examples, only provided the application of sweetener of the present invention in corn wine, stalk Chinese sorghum, paddy finished wine and rice raw material flavour passage finished wine, but the present invention is not limited to above-mentioned application, but can be applied to the solid wine product, semi-solid state wine product and liquid wine product.
In the above-described embodiment and examples, the content about prozyme and esterified red yeast, aroma-producing active dry yeast in the efficient sweetener of drinks of the present invention is described its proper range that obtains from the result of embodiment.Yet the possibility that content can exceed above-mentioned scope is not got rid of in such description fully.That is, above-mentioned proper range is the particularly preferred scope that is used to obtain effect of the present invention.Therefore, as long as can obtain effect of the present invention, content can exceed above-mentioned scope to a certain extent.
Though describe and the present invention be described by specific embodiment, should be appreciated that for a person skilled in the art, under the situation that does not deviate from the spirit and scope of the present invention, can carry out various modifications and be equal to replacement the present invention.Therefore, the invention is not restricted to the specific embodiment described in this article.More properly, protection scope of the present invention is limited by the accompanying claims.
Claims (8)
1. the efficient sweetener of drinks is characterized in that: combined by wine brewing prozyme, esterified red yeast and aroma-producing active dry yeast.
2. the efficient sweetener of drinks according to claim 1 is characterized in that: the described sweetener of per 100 grams comprises wine brewing prozyme 10-35 gram, esterified red yeast 15-40 gram, aroma-producing active dry yeast 25-55 gram.
3. the efficient sweetener of drinks according to claim 2 is characterized in that: the described sweetener of per 100 grams comprises wine brewing prozyme 15-30 gram, esterified red yeast 20-40 gram, aroma-producing active dry yeast 30-50 gram.
4. the efficient sweetener of drinks according to claim 1 is characterized in that: the described sweetener of per 100 grams comprises wine brewing prozyme 5-25 gram, esterified red yeast 15-45 gram, aroma-producing active dry yeast 30-60 gram.
5. the efficient sweetener of drinks according to claim 4 is characterized in that: the described sweetener of per 100 grams comprises wine brewing prozyme 10-20 gram, esterified red yeast 20-45 gram, aroma-producing active dry yeast 35-60 gram.
6. according to the efficient sweetener of each described drinks in the claim 1 to 5, it is characterized in that: described wine brewing prozyme comprises zytase, lipase and cellulase.
7. according to the application of each described sweetener in white spirit by solid state method production or liquid phase process brewing wine with raw materials in the claim 1 to 6.
8. one kind is utilized liquor or the liquor that each described sweetener is made in the claim 1 to 6, and wherein, the charging capacity of described sweetener is 0.1-0.5% based on raw grain weight.
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