CN102433253A - Biological ageing-accelerating adjuvant for yellow wine - Google Patents
Biological ageing-accelerating adjuvant for yellow wine Download PDFInfo
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- CN102433253A CN102433253A CN2011104336855A CN201110433685A CN102433253A CN 102433253 A CN102433253 A CN 102433253A CN 2011104336855 A CN2011104336855 A CN 2011104336855A CN 201110433685 A CN201110433685 A CN 201110433685A CN 102433253 A CN102433253 A CN 102433253A
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Abstract
The invention relates to the field of food and discloses a biological ageing-accelerating adjuvant for a yellow wine. The biological ageing-accelerating adjuvant comprises the following components by weight percent: 0.5-8.5% of total nitrogen content based on the weight of dry base, 1-93% of polysaccharide in a sum of glucosan and mannose, 4-85% of mannan-oligosaccharide, less than or equal to 6.0% of moisture and less than or equal to 8.0% of ash content. The components are prepared into a 2% aqueous solution the pH value of which is 2.5-5.0. The invention also provides a preparation method of the biological ageing-accelerating adjuvant.
Description
Technical field
The present invention relates to field of food, particularly a kind of yellow rice wine is urged old auxiliary agent with biology.
Background technology
Yellow rice wine is to be raw material with rice, and a kind of grain wine that leads to through the comprehensive action of mould, yeast and bacterium is the national special product of China, existing more than the 5000 year history of its development.Yellow rice wine occupies critical role in the world's three big brewing wines (yellow rice wine, wine, beer), be typical case's representative and model that the boundary is brewageed in east, and the wheat koji rice wine that wherein with the shao-hsing rice wine is representative is the longest, most representative product in the yellow rice wine history.
Yellow rice wine is different from liquor, and through distillation, ethanol content is not lower than 20% for its, and different types of yellow rice wine color also demonstrates different cream-coloured, tawny or reddish-brown; Yellow rice wine contains abundant nutrition; Contain 21 seed amino acids; Comprising several unknown amino acids are arranged; And human body self can not synthesize and must rely on 8 kinds of indispensable amino acid yellow rice wine of ingestion of food all to possess, so yellow rice wine also is described as " liquid cake ", becomes the low wine degree alcoholic drink that the Eastern countries people like.
The yellow rice wine taste of new brew is coarse, and fragrance is not enough, and strong impulse property smell is arranged, and owes soft, and inharmonious, result of the above problems is except process modification, and the most frequently used way is exactly " ageing ".The yellow rice wine of new brew is through the storage ageing of several years, and the yellow rice wine aroma after the ageing is strong fragrant, and taste is done suitable, soft, and wine body stability strengthens, and this process is called the nature ageing also becomes " ageing ", " after-ripening ".Long natural ageing meeting causes the loss through volatilization of wine, also need take a large amount of storage receptacles and parking space, increases the storage cost of enterprise, has increased the turnround of brewery's fund, the development and the scale of restriction brewery.
A large amount of for many years technician are seeking aging method fast and effectively, like 1. ultra-high voltage, and the 2. microwave method of accelerating the ripening; 3. accelerate the ripening method, 4. magnetic handling method, 5. ultra-sonic oscillation method or the like of ray; Though these methods have certain effect; But aforesaid method all belongs to single method, and effect is general, and " returning life " phenomenon is arranged more.
CN101962610A discloses a kind of preparation method of large vol ageing promoter yellow rice wine, belongs to technical field of bioengineering.The ageing wine jar that this preparation method adopts has liner, ageing wine jar be the metaphenylene resin as structured material, liner is a Vinylite; Ageing wine jar and liner all have light transmission, and light wave is urged Chen Yinzi as yellow rice wine, utilize the different time light wave to get into the graded of wine body; Be that growing from weak to strong of tank body printing opacity arrived weak process again; The optical throughput that forms tank body is variant, owing to the degree difference of each point physical-chemical reaction under the gradient illuminance, has formed the power of mass transfer; The material of strengthening on the molecular level associates, and promotes the synthetic of aromatoising substance.
CN1091468 discloses a kind of ageing accelerator for wine, and it includes the Mn compound of 4 to 7 valencys, H
2O
2, KClO
3, SiO
2, gac regulating YIN and YANG ion exchange resin only need put it into during use in the wine container that former wine is housed or needs purifying and stir, is mixed, and then can leave standstill, through Mn compound, H
2O
2, KClO
3Oxidizing reaction takes place with aldehyde in the wine, methyl alcohol, phenol or the like, and by SiO
2, the former wine of gac regulating YIN and YANG ion exchange resin filtration, purification.Because in use all there is residual and security risk in the sorbent material that it adopts chemical substance to form, and input is bigger, is difficult in actual production, applying.
Summary of the invention
The purpose of this invention is to provide a kind of biology and urge old auxiliary agent, this product is rich in multiple amino acids, polysaccharide, and is harmless to human non-toxic, and its composition analysis is the result see the following form:
| Total nitrogen (in butt) | 0.5～8.5％ |
| Polysaccharide (always adding up to) with VISOSE and seminose | 1～93％ |
| Mannooligo saccharide | 4～85％ |
| Moisture | ≤6.0％ |
| Ash content | ≤8.0％ |
| PH value (2% aqueous solution) | 2.5-5.0 |
It is that a kind of natural, safe, nontoxic biology is urged old product that biology provided by the invention is urged old auxiliary agent, is rich in the nutritive substance of tens kinds of needed by human body, nontoxic; It can play redox in wine, the esterification polymerization, and effects such as absorption emulsification have special ageing effect to new wine manufacture-yellow drinking utensils.Need to be applied to 2-5 week in the yellow rice wine of ageing, to be equivalent to the effect more than yellow rice wine nature ageing half a year to one year, the soft sweet-smelling of the wine of ageing, new vinosity, different assorted flavor disappear, and pungency reduces, and wine body stability strengthens, and does not return life.This invention safety, efficient, quick helps shortening the production cycle, reduces production costs and labour intensity, quickens turnover of funds, guarantees quality product, particularly in the application of novel process yellow rice wine, more can demonstrate its unique effect.
The present invention also provides said biology to urge the preparation method of old auxiliary agent, comprises following steps:
Step 1: with the yeast is raw material, the yeast cells wall suspension-s of preparation dry substance concentration 5-15%;
Step 2: cell walls suspension-s is warming up to 70-95 ℃, insulation 3～5h; The re-adjustment temperature is transferred pH to 6.2-7.6 to 40-50 ℃, enzyme-added 0.2-1.5%, and 13～18h is handled in insulation;
Step 3: it is centrifugal that the enzyme that goes out is handled the back, collects supernatant, vacuum concentration, and drying is dusted.
As preferably, said yeast is a yeast saccharomyces cerevisiae.
More preferably, said enzyme is a Sumizyme MP.
As preferably, the said enzyme that goes out is treated to be warming up to more than 85 ℃ and keeps more than the 30min.Centrifugally be 5000 rev/mins and carry out continuous flow centrifuge and carry out separating treatment.
As preferably, said vacuum concentration is the 40-50% of supernatant concentration to original volume.
The present invention also provides said biology to urge old auxiliary agent to urge the application in old at yellow rice wine.Biology according to the invention urges old auxiliary agent can make new brewing yellow wine, and sharp flavor, bitter taste, different assorted flavor reduce or disappear in a short time; Reduce the pungency of new wine, strengthen soft sense, the yellow rice wine fragrance that adds this product is mellow, aftertaste is clean; Mouthfeel is soft; The wine body is strong fragrant, and stability strengthens, and does not have " returning life " phenomenon; Nantural non-toxic is harmless, and human body can absorb fully; Simple to operate, consumption is few, only 0.01-0.1%.
Add yellow rice wine according to the invention and urge yellow rice wine behind the old auxiliary agent because storage time is short, and the loss of wine degree is few, and volatile acid is basicly stable with biological, sensory evaluation reaches the yellow rice wine effect of storage more than 1 year, has high using value.Yellow rice wine according to the invention urges old auxiliary agent to promoting the ageing potential quality of yellow rice wine with biological, and the effect that improves mouthfeel and fragrance aspect is obvious.
Biology of the present invention urges old auxiliary agent to verify through laboratory lab scale, pilot scale and big production, and the application test checking of product process brewery, and this product can significantly improve the ageing potential quality of new brewing yellow wine.Through judging evaluation, the yellow rice wine fragrance that this invention is handled is pure, mouthfeel is soft, and the wine body is strong fragrant, and stability strengthens, and the wine product marketable value promotes greatly.
Embodiment
The invention discloses a kind of biology and urge old auxiliary agent, those skilled in the art can use for reference this paper content, suitably improve processing parameter and realize.Special needs to be pointed out is that all similarly replace and change apparent to those skilled in the art, they all are regarded as and are included in the present invention.Product of the present invention and application are described through preferred embodiment; The related personnel obviously can change or suitably change and combination methods and applications as herein described in not breaking away from content of the present invention, spirit and scope, realizes and use technology of the present invention.
In order to make those skilled in the art understand technical scheme of the present invention better, the present invention is done further detailed description below in conjunction with specific embodiment.
Embodiment 1: yellow rice wine according to the invention is urged the old agent producing process that helps with biology
This product is raw material with the yeast, and the yeast cells wall suspension-s of preparation dry substance concentration 5-15% is warming up to 70-95 ℃ with cell walls suspension-s, insulation 3～5h; The re-adjustment temperature is to 40-50 ℃; Transfer pH to 6.2-7.6; Add Sumizyme MP 0.2-1.5%, 13～18h is handled in insulation, and 5000 rev/mins are carried out continuous flow centrifuge and carry out separating treatment behind the enzyme that goes out; Collect supernatant and carry out vacuum concentration, clear liquid is concentrated into 40-50% and dusts and promptly obtain biology according to the invention and urge old auxiliary agent.
Yellow rice wine according to the invention uses biology to urge old auxiliary agent to be raw material with yeast, and broken wall decomposes, separates removal of impurities, the clear liquid dry extraction that concentrates, dusts and forms under the effect of specific enzymes preparation, is rich in tens kinds of nutritive ingredients to the human body beneficial.Its composition analysis is following:
| Total nitrogen (in butt), % | 0.5～5.8 |
| Polysaccharide (always adding up to) with VISOSE and seminose, % | 20～93 |
| Mannooligo saccharide, % | 5～89 |
| Moisture, % | ≤6.0 |
| Ash content, % | ≤8.0 |
| PH value (2% aqueous solution) | 2.5-5.0 |
Embodiment 2: yellow rice wine according to the invention is urged the old agent producing process that helps with biology
With the yeast saccharomyces cerevisiae is raw material, and the yeast cells wall suspension-s of preparation dry substance concentration 5% is warming up to 70 ℃ with cell walls suspension-s, insulation 5h; Re-adjustment temperature to 40 ℃; Transfer pH to 6.2, add Sumizyme MP 0.2%, 18h is handled in insulation; Be warming up to and keep 30min above more than 85 ℃ with the enzyme that goes out; Go out behind the enzyme 5000 rev/mins centrifugal 3 minutes, collect supernatant and carry out vacuum concentration, clear liquid is concentrated into 50% and dusts and promptly obtain biology according to the invention and urge old auxiliary agent.
Yellow rice wine according to the invention uses biology to urge old auxiliary agent to be raw material with yeast, and broken wall decomposes, separates removal of impurities, the clear liquid dry extraction that concentrates, dusts and forms under the effect of specific enzymes preparation, is rich in tens kinds of nutritive ingredients to the human body beneficial.Its composition analysis is following:
| Total nitrogen (in butt), % | 0.5 |
| Polysaccharide (always adding up to) with VISOSE and seminose, % | 20 |
| Mannooligo saccharide, % | 5 |
| Moisture, % | ≤6.0 |
| Ash content, % | ≤8.0 |
| PH value (2% aqueous solution) | 5.0 |
Embodiment 3: yellow rice wine according to the invention is urged the old agent producing process that helps with biology
This product is raw material with the yeast saccharomyces cerevisiae, and the yeast cells wall suspension-s of preparation dry substance concentration 15% is warming up to 95 ℃ with cell walls suspension-s, insulation 3h; Re-adjustment temperature to 50 ℃; Transfer pH to 7.6; Add Sumizyme MP 1.5%, 13h is handled in insulation, is warming up to behind the enzyme that keeps more than 85 ℃ going out more than the 30min 5000 rev/mins and carries out continuous flow centrifuge and carry out separating treatment; Collect liquid phase and carry out concentration, concentration reaches and gets final product drying treatment 40% or more and obtain biology according to the invention and urge old auxiliary agent.
Yellow rice wine according to the invention uses biology to urge old auxiliary agent to be raw material with yeast, and broken wall decomposes, separates removal of impurities, the clear liquid dry extraction that concentrates, dusts and forms under the effect of specific enzymes preparation, is rich in tens kinds of nutritive ingredients to the human body beneficial.Its composition analysis is following:
| Total nitrogen (in butt), % | 5.8 |
| Polysaccharide (always adding up to) with VISOSE and seminose, % | 93 |
| Mannooligo saccharide, % | 89 |
| Moisture, % | ≤6.0 |
| Ash content, % | ≤8.0 |
| PH value (2% aqueous solution) | 2.5 |
Embodiment 4: yellow rice wine according to the invention is with biological effect test of urging old auxiliary agent
Yellow rice wine according to the invention is urged old auxiliary agent to can be applicable to various needs with biology and is accelerated the ripening in the aged yellow rice wine, and consumption 0.01-0.1% adds 2-3 after week, and to promoting the ageing potential quality of yellow rice wine, the effect that improves mouthfeel and fragrance aspect is obvious.The laboratory applications effect is following:
Test materials: test wine appearance, product of the present invention;
TP: get 2 of test bottles, each adorns 500ml wine appearance, numbering 1#, 2#; 1# does blank test, and 2# adds the biology of the arbitrary preparation of embodiment 1-3 and urges old auxiliary agent, addition 0.02%; 1#, 2# seal and deposit 1 month then; Storage condition is identical, after one month two wine appearance is carried out sensory evaluation, repeats this experiment.
Test-results:
| Wine appearance | Addition | Experimental result |
| Blank 1# | 0 | The vinasse flavor is obvious, and it is dull that fragrance shows slightly, and it is more rough to distinguish the flavor of. |
| Contrast 2# | 0.02% | Pungency reduces, gives off a strong fragrance, and the mellow exquisiteness of mouthfeel, pure and sweet plentiful. |
In general, yellow rice wine according to the invention urges old auxiliary agent to promoting the ageing potential quality of yellow rice wine with biological, and the effect that improves mouthfeel and fragrance aspect is obvious.
Embodiment 5: yellow rice wine according to the invention with biology urge old auxiliary agent be applied to 2 week of new brewing yellow wine the back with brewery's ageing yellow rice wine contrast effect more than 1 year
Experiment material: newly go out yellow rice wine, the yellow rice wine in 1 year of ageing
TP: get two jars of new brewing yellow wines; Numbering 1#, 2#; 1# does blank; 2# adds the yellow rice wine according to the invention of 0.03% the arbitrary preparation of embodiment 1-3 and urges old auxiliary agent to stir with biology, 1#, 2 week of 2# storage the back and factory stored that yellow rice wine 3# does sensory evaluation more than 1 year, three groups of wine appearance are cooked wine degree, total acid, total reducing sugar, real sugar, volatile acid check and analysis.The result is following:
Above-mentioned application shows, adds yellow rice wine according to the invention and urges yellow rice wine behind the old auxiliary agent because storage time is short, and the loss of wine degree is few, and volatile acid is basicly stable with biological, and sensory evaluation reaches the yellow rice wine effect of storage more than 1 year, has high using value.
Embodiment 6: yellow rice wine according to the invention urges old auxiliary agent to protein stabilized influence test with biological
Experiment material: finished product yellow rice wine
TP: get two of 500ml triangular flasks, measure 300ml sample wine respectively and add in the triangular flask numbering 1# and 2#; 1# is a blank; The product of the present invention that 2# adds 0.03% the arbitrary preparation of embodiment 1-3 stirs, respectively to 1#, 2# do heat treated (85 ℃, 30min); 24h is left standstill in cooling, and record precipitates as follows:
| Wine appearance | Addition | The deposition situation |
| Blank 1# | 0 | ++++ |
| Contrast 2# | 0.03％ | + |
Above-mentioned application shows that yellow rice wine according to the invention urges old auxiliary agent can significantly strengthen the stability of yellow rice wine wine body with biological.
The above only is a preferred implementation of the present invention; Should be pointed out that for those skilled in the art, under the prerequisite that does not break away from the principle of the invention; Can also make some improvement and retouching, these improvement and retouching also should be regarded as protection scope of the present invention.
Claims (9)
1. a biology is urged old auxiliary agent, and become to be grouped into as follows: total nitrogen content counts 0.5～8.5% with butt, and polysaccharide always adds up to 1～93% with VISOSE and seminose; Mannooligo saccharide is 4～85%; Moisture≤6.0%, ash content≤8.0%, being formulated as 2% pH value of aqueous solution is 2.5-5.0.
2. biology is urged the preparation method of old auxiliary agent according to claim 1, it is characterized in that, comprises following steps:
Step 1: with the yeast is raw material, the yeast cells wall suspension-s of preparation dry substance concentration 5-15%;
Step 2: cell walls suspension-s is warming up to 70-95 ℃, insulation 3～5h; The re-adjustment temperature is transferred pH to 6.2-7.6 to 40-50 ℃, enzyme-added 0.2-1.5%, and 13～18h is handled in insulation;
Step 3: it is centrifugal that the enzyme that goes out is handled the back, collects supernatant, and the vacuum concentration drying is dusted.
3. biology is urged the preparation method of old auxiliary agent according to claim 1, it is characterized in that said yeast is a yeast saccharomyces cerevisiae.
4. biology is urged the preparation method of old auxiliary agent according to claim 1, it is characterized in that said enzyme is a Sumizyme MP.
5. biology is urged the preparation method of old auxiliary agent according to claim 1, it is characterized in that, the said enzyme that goes out is treated to be warming up to more than 85 ℃ and keeps more than the 30min.
6. biologically according to claim 1 urge the preparation method of old auxiliary agent, it is characterized in that, saidly centrifugally be 5000 rev/mins and carry out continuous flow centrifuge and carry out separating treatment.
7. biology is urged the preparation method of old auxiliary agent according to claim 1, it is characterized in that said vacuum concentration is the 40-50% of supernatant concentration to original volume.
8. urge old auxiliary agent like the biology of each preparing method's preparation of claim 2-7.
9. the described biology of claim 8 urges old auxiliary agent to urge the application in old at yellow rice wine.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104336855A CN102433253A (en) | 2011-12-21 | 2011-12-21 | Biological ageing-accelerating adjuvant for yellow wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104336855A CN102433253A (en) | 2011-12-21 | 2011-12-21 | Biological ageing-accelerating adjuvant for yellow wine |
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| CN2011104336855A Pending CN102433253A (en) | 2011-12-21 | 2011-12-21 | Biological ageing-accelerating adjuvant for yellow wine |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108179085A (en) * | 2018-02-27 | 2018-06-19 | 会稽山绍兴酒股份有限公司 | A kind of method for accelerating yellow rice wine production old wine perfume (or spice) old wine taste |
| CN108531353A (en) * | 2018-06-29 | 2018-09-14 | 贵州省仁怀市致和酒业有限公司 | A kind of white wine processing technology |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102051400A (en) * | 2009-11-06 | 2011-05-11 | 安琪酵母股份有限公司 | Preparation method of yeast mannose glycoprotein product |
-
2011
- 2011-12-21 CN CN2011104336855A patent/CN102433253A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102051400A (en) * | 2009-11-06 | 2011-05-11 | 安琪酵母股份有限公司 | Preparation method of yeast mannose glycoprotein product |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108179085A (en) * | 2018-02-27 | 2018-06-19 | 会稽山绍兴酒股份有限公司 | A kind of method for accelerating yellow rice wine production old wine perfume (or spice) old wine taste |
| CN108179085B (en) * | 2018-02-27 | 2021-07-20 | 会稽山绍兴酒股份有限公司 | Method for accelerating yellow wine to produce mellow wine flavor |
| CN108531353A (en) * | 2018-06-29 | 2018-09-14 | 贵州省仁怀市致和酒业有限公司 | A kind of white wine processing technology |
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Application publication date: 20120502 |