CN102108324B - 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 the 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.
China Patent Publication No. 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, although 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 explicitly points out high production agent for increasing fragrance of wine and does not contain the wine aroma-producing active dry yeast.
Enzyme is the synthetic specific proteins with height catalytic active substance of biomass cells, 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 the 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.Be exactly to adopt saccharifying enzyme, amylase to make wine such as Chinese patent application 99119644.9.
Chinese patent application publication number CN 1865426A discloses a kind of brewed spirit flavouring novel method, the method is between traditional liquor koji and yeast phase, adopt lipase-catalyzed organic acid and ethanol to generate the 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, also the 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 drinks high-efficient flavor intensifier of the content of main body ester ethyl acetate.High-efficient flavor intensifier 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 a kind of high-efficient flavor intensifier-drinks high-efficient flavor intensifier by a certain percentage; Add during the fermentation the final effect that realizes improving total ester and main body ester content according to certain material rate.
According to an aspect of the present invention, provide a kind of drinks high-efficient flavor intensifier, this sweetener is comprised of wine brewing prozyme, esterified red yeast and aroma-producing active dry yeast.
According to drinks high-efficient flavor intensifier of the present invention, wherein, comprise 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.
According to drinks high-efficient flavor intensifier of the present invention, wherein, comprise 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.
According to drinks high-efficient flavor intensifier of the present invention, wherein, described wine brewing prozyme comprises zytase, lipase, cellulase.
According to drinks high-efficient flavor intensifier of 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.
Drinks high-efficient flavor intensifier of the present invention is a kind of white spirit flavor enhancer, it is to use during executing song in wine-making technology and stock and adjunct is had certain Decomposition, the fragrance precursor material is provided, and produces during the fermentation more main body flavour ingredient.Meet the national industry development policies, and applicable raw materials is wide, result of use is remarkable.
High-efficient flavor intensifier of the present invention has the 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 high-efficient flavor intensifier, this sweetener is combined by wine brewing prozyme, esterified red yeast and aroma-producing active dry yeast.
Drinks high-efficient flavor intensifier 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 small amount of cellulase, it be respectively by single aspergillus niger strain through liquid state fermentation, separate concentratedly, add composite forming behind the carrier.Esterified red yeast is to be formed by monascus ruber and several functions bacterium mixed culture, and SHENGXIANG yeast is by the product of multiple ester-producing yeast bacterium take wheat bran as raw material production.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, high-efficient flavor intensifier 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 liquor production by liquid fermentation.
According to drinks high-efficient flavor intensifier of the present invention, wherein, comprise 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.
According to drinks high-efficient flavor intensifier of the present invention, wherein, comprise 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.
According to drinks high-efficient flavor intensifier of the present invention, wherein, described wine brewing prozyme comprises zytase, lipase, cellulase.
According to drinks high-efficient flavor intensifier of 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.
Drinks high-efficient flavor intensifier of the present invention is a kind of white spirit flavor enhancer, and it is to use during fermentation stock and adjunct to be had certain Decomposition in wine-making technology, the fragrance precursor material is provided, and produces during the fermentation more main body flavour ingredient.Meet the national industry development policies, and applicable raw materials is wide, result of use is remarkable.
High-efficient flavor intensifier of the present invention has the 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
The below is applied to scent type distilled liquor and the experiment of liquid phase process brewing wine with raw materials with the present invention, discusses the present invention and using method and effect:
Embodiment 1-1: drinks high-efficient flavor intensifier 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% drinks high-efficient flavor intensifier 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 after finished wine (57%v/v), detect index and be 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% drinks high-efficient flavor intensifier 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 after finished wine (57%v/v), detect index and be 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% drinks high-efficient flavor intensifier 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 after finished wine (57%v/v), detect index and be 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% drinks high-efficient flavor intensifier 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 after finished wine (57%v/v), detect index and be 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% drinks high-efficient flavor intensifier 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 after finished wine (57%v/v), detect index and be 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 drinks high-efficient flavor intensifier 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 adds 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
Can find out that from top table 1 the corn finished wine that adds the embodiment 1-1 to 1-5 of drinks high-efficient flavor intensifier of the present invention is compared with the comparative example 1-1 that does not add high-efficient flavor intensifier, 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 drinks high-efficient flavor intensifier 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 drinks high-efficient flavor intensifier of the present invention embodiment 1-1 to 1-5 the corn finished wine with do not add high-efficient flavor intensifier, 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, drinks high-efficient flavor intensifier 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, by the mutual synergy of prozyme and yeast, and so that the content of the total acid of finished product, total ester and ethyl acetate significantly improve.
Embodiment 2-1: drinks high-efficient flavor intensifier of the present invention is used for flow process, using method and the effect of stalk Chinese sorghum liquor solid state process wine-making technology:
Its processing step is: bubble grain → just steam → multiple steaming → Shi Qu → fermentation → distillation
The operation of stalk sorghum-brewed wine 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% drinks high-efficient flavor intensifier 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 after finished wine (57%v/v), detect index and be 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 stalk Kaoliang spirit among the identical routine 2-1 to 2-4 of mode comparision of production.
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
Can find out that from top table 2 the stalk Chinese sorghum finished wine that adds the embodiment 2-1 to 2-5 of drinks high-efficient flavor intensifier of the present invention is compared with the comparative example 2-1 that does not add high-efficient flavor intensifier, 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 drinks high-efficient flavor intensifier 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 drinks high-efficient flavor intensifier of the present invention embodiment 2-1 to 2-5 stalk Chinese sorghum finished wine with do not add high-efficient flavor intensifier, 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, drinks high-efficient flavor intensifier 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, by the mutual synergy of prozyme and yeast, and so that the content of the total acid of finished product, total ester and ethyl acetate significantly improve.
Embodiment 3-1: drinks high-efficient flavor intensifier 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% drinks high-efficient flavor intensifier 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 paddy wine among the identical routine 3-1 to 3-4 of mode comparision of production.
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
Can find out that from top table 3 the paddy finished wine that adds the embodiment 3-1 to 3-5 of drinks high-efficient flavor intensifier of the present invention is compared with the comparative example 3-1 that does not add high-efficient flavor intensifier, 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 drinks high-efficient flavor intensifier 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 drinks high-efficient flavor intensifier of the present invention embodiment 3-1 to 3-5 the paddy finished wine with do not add high-efficient flavor intensifier, 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, drinks high-efficient flavor intensifier 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, by the mutual synergy of prozyme and yeast, and so that the content of the total acid of finished product, total ester and ethyl acetate significantly improve.
Embodiment 4: drinks high-efficient flavor intensifier of the present invention is used for flow process, using method and the effect of rice raw material flavour passage wine-making technology:
Concrete operation 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 upper 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 divides 12% wine tail acid adjustment.After mixing, treat that the product temperature is sprinkled into 5% II type drinks high-efficient flavor intensifier under 30 ℃, mix evenly rear 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 subsequently steaming: pour the raw material fermentation wine with dregs into the bottom of a pan, then will discriminate on the fragrant unstrained spirits of solid state fermentation according to routine operation, through heating the 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 drinks high-efficient flavor intensifier 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 adds 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
Can find out from top table 4, the rice raw material flavour passage finished wine that adds the embodiment 4-1 to 4-5 of drinks high-efficient flavor intensifier of the present invention is compared with the comparative example 4-1 that does not add high-efficient flavor intensifier, 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 drinks high-efficient flavor intensifier 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 drinks high-efficient flavor intensifier of the present invention embodiment 4-1 to 4-5 rice raw material flavour passage finished wine with do not add high-efficient flavor intensifier, 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, drinks high-efficient flavor intensifier 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, by the mutual synergy of prozyme and yeast, and so that the content of the total acid of finished product, total ester and ethyl acetate significantly improve.
In addition, the above results shows, has good synergy between the wine brewing prozyme of the contained zytase of drinks high-efficient flavor intensifier of the present invention, lipase, cellulase and esterified red yeast, the aroma-producing active dry yeast, so that use the content of total acid, total ester and the ethyl acetate of the finished product that drinks high-efficient flavor intensifier of the present invention makes to significantly improve.
Although the main I type drinks high-efficient flavor intensifier that uses owing to have identical composition, therefore uses II type drinks high-efficient flavor intensifier also can obtain similar effect in above-described embodiment and comparative example, no longer is repeated in this description herein.
The raw material that the present invention adopts all is 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, drinks high-efficient flavor intensifier 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 drinks high-efficient flavor intensifier 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 for the particularly preferred scope that obtains 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.
Although describe by specific embodiment and the present invention be described, should be appreciated that for a person skilled in the art, in 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 (6)
1. drinks high-efficient flavor intensifier, it is characterized in that: combined by wine brewing prozyme, esterified red yeast and aroma-producing active dry yeast, it 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, perhaps 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, and wherein said wine brewing prozyme comprises zytase, lipase and cellulase.
2. drinks high-efficient flavor intensifier according to claim 1 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.
3. drinks high-efficient flavor intensifier according to claim 1 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.
4. the according to claim 1 application of each described sweetener in white spirit by solid state method production or liquid phase process brewing wine with raw materials in 3.
5. one kind is utilized the liquor that each described sweetener is made in the claim 1 to 3, and wherein, the charging capacity of described sweetener is 0.1-0.5% based on raw grain weight.
6. liquor according to claim 5, wherein, described liquor is liquor.
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| CN105420031A (en) * | 2016-01-08 | 2016-03-23 | 袁建国 | Method for improving baijiu quality through biocatalysis of fat |
| CN105779239B (en) * | 2016-04-21 | 2019-04-02 | 天津酿源生物科技发展有限公司 | A kind of new method producing liquor bran koji |
| CN106010873B (en) * | 2016-07-26 | 2020-08-04 | 湖北枝江酒业股份有限公司 | Method for producing Luzhou-flavor liquor in liquid state |
| CN106085764B (en) * | 2016-08-24 | 2019-10-22 | 西藏月王生物技术有限公司 | A kind of barley monascus prepared wine and its preparation process |
| CN106906106B (en) * | 2016-12-22 | 2022-06-28 | 福建师范大学 | Preparation method of esterified red yeast rice for brewing wine |
| CN108624444B (en) * | 2018-05-15 | 2021-07-13 | 南阳师范学院 | Brewing method of nutritional and health-care kiwi fruit wine |
| CN109576243B (en) * | 2018-12-30 | 2022-07-05 | 武汉新华扬生物股份有限公司 | Compound enzyme preparation for brewing white spirit and preparation method thereof, white spirit and brewing method thereof |
| CN113136287B (en) * | 2021-05-14 | 2022-08-16 | 襄阳市竹林翠峰茶业有限责任公司 | White spirit brewed by mixing green tea seeds and grains and brewing method thereof |
| CN115074206B (en) * | 2022-07-04 | 2023-09-01 | 山西紫林醋业股份有限公司 | Method for preparing acetified esterified liquid by using vinegar residues and application of acetified esterified liquid |
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