CN102994318B - Method for producing millet wine by using lactobacillus fementation - Google Patents
Method for producing millet wine by using lactobacillus fementation Download PDFInfo
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Abstract
The invention discloses a method for producing millet wine by using lactobacillus fementation. The method comprises steps of primary fermentation and secondary fermentation, and the secondary fermentation is that lactic acid bacteria are added in wine liquid to ferment, adding proportion of the lactic acid bacteria is 105-109CFU/mL, and the lactic acid bacteria are compositions of any one or more than two of lactic acid bacteria of oenococcus, lactic acid bacteria of lactobacillus, lactic acid bacteria of leuconostoc and lactic acid bacteria of pediococcus. The lactic acid bacteria are externally planted in the method, lactic acid and antibacterial peptide produced by the lactic acid bacteria can restrain movement of other bacteria, so that the lactic acid and the antibacterial peptide have inbibitional effects on rancidity, problems of reduced wine yield and damaged end product wine flavor of caused by rancidity are avoided, flavor of the obtained millet wine is special, and the method is favorable for product stability in an after-ripening process of the millet wine.
Description
Technical field
The present invention relates to the production technical field of yellow rice wine, particularly a kind of method of applying lactobacillus-fermented production yellow rice wine.
Background technology
Yellow rice wine is that to take the agricultural-food of rice, milled glutinous broomcorn millet, corn, millet or the high-content of starch such as wheat, Ipomoea batatas be main raw material, through boiling, add song, saccharification, fermentation, squeezing, clarification, filter, decoct wine, store and blend the brewing wine formed.In prior art, the technique of brewing yellow wine is only used yeast and mold, manually adds any thalline, and technical process is referring to Fig. 1.
Acid is the important taste compound of yellow rice wine, with other taste compounds, jointly forms the distinctive fragrant local flavor of yellow rice wine.Acid in yellow rice wine exists with the organic acid form, and as saturated carboxylic acid, unsaturated carboxylic acid, aromatic acid etc., every kind of organic acid all has its unique local flavor, acid can effectively strengthen the dense sense of yellow rice wine, reduce sugariness, and there is shock absorption, assist other flavour ingredients.The wine that acid content is few, vinosity is boring; But tart flavour is excessive, can affect quality and the local flavor of wine.And the effect of buffering and seasoning is played in appropriate acid in yellow rice wine, and progressively form aromatic ester in storage process.In brewing process, the organic acid variation is the important indicator of estimating the yellow rice wine quality.Organic acid, particularly lactic acid, extremely important for flavor formation.In the grape wine making, lactic fermentation process is most important to the formation of finished wine local flavor.In storage process, organic acid can progressively form aromatic ester.Organic acid in yellow rice wine mainly comprises succsinic acid, lactic acid, acetic acid, tartrate, oxysuccinic acid, citric acid, oxalic acid, pyruvic acid, α-ketoglutaric acid, fumaric acid etc.The Determination of Organic Acids In Millet Wine content that prior art makes is low, and lactic acid content is lower.In prior art, owing to organic acid content suitably not being controlled, Determination of Organic Acids In Millet Wine content is low, and sugar content is high, is not suitable for modern's mouthfeel, acetic acid content is high, and lactic acid content is low, unfavorable to mouthfeel, and mouthfeel is more dull, although the activity of milk-acid bacteria is extremely important for the local flavor of yellow rice wine, but also often because the amount reproduction of milk-acid bacteria causes organic acid to generate in a large number, yeast is suppressed and causes making wine unsuccessfully, be that what is called is become sour, be in production process of yellow rice wine, lactobacillus in fermentation liquid and extraneous harmful bacteria raised growth breeding of invading, produce excessive lactic acid and other organic acids, cause the acidity of karusen to rise, suppress normal yeast fermentation and produce alcohol, not only reduced the yield of liquor, and damaged the local flavor of finished wine, make the vinosity variation, even can't drink, be called and become sour.In addition, because milk-acid bacteria in the fermenting process of prior art is to be brought into unintentionally in karusen, its value volume and range of product all has larger randomness, if the kind of milk-acid bacteria is improper or excessive breeding, or carry out heterolactic fermentation and generate the compositions such as excessive acetic acid, local flavor is had to detrimentally affect on the contrary.
Summary of the invention
The object of the invention is to, a kind of method that lactobacillus-fermented is produced yellow rice wine of applying is provided, improve the local flavor of yellow rice wine, suppress the problem of becoming sour.
For solving above technical problem, technical scheme of the present invention is:
A kind ofly apply the method that lactobacillus-fermented is produced yellow rice wine, comprise the step of primary fermentation and secondary fermentation, described secondary fermentation is: to adding milk-acid bacteria in wine liquid, fermented, the adding proportion of milk-acid bacteria is: 10
5-10
9cFU/mL, any one in the milk-acid bacteria of the milk-acid bacteria that described milk-acid bacteria is wine coccus, lactobacillus, the milk-acid bacteria of leuconos toc, Pediococcus or two or more compositions.
Preferably, after primary fermentation, wine liquid is squeezed, carried out secondary fermentation after clarifying treatment again.
Preferably, after primary fermentation, wine liquid is squeezed, is clarified, decocted the wine processing and carried out again secondary fermentation.
Preferably, in the secondary fermentation process, wine liquid is decocted to wine to stop fermentation, described process of decocting wine is: wine liquid is carried out under normal pressure to heat-sterilization.Preferably, Heating temperature is 80 ℃-95 ℃.More preferably, Heating temperature is 82 ℃-88 ℃.
Preferably, in the secondary fermentation process, wine liquid is decocted to wine to stop fermentation, described process of decocting wine is: add fungistat in wine liquid after, wine liquid is carried out under normal pressure heat-sterilization.Preferably, Heating temperature is 80 ℃-95 ℃.More preferably, Heating temperature is 82 ℃-88 ℃.
Preferably, after primary fermentation, tunning is squeezed, clarified, obtain wine liquid, in wine liquid, add oxysuccinic acid, make wine liquid pH be down to 3.0～3.5, add the cold water of cleaning sterile simultaneously, make alcoholic strength be reduced to 10～14 degree, then decoct wine, decoct and carry out after drinking secondary fermentation, described process of decocting wine is: wine liquid is heated, and Heating temperature is 80 ℃-95 ℃.More preferably, Heating temperature is 82 ℃-88 ℃.
While preferably, decocting wine, wine liquid is heated 8 minutes～12 minutes.
Preferably, after primary fermentation, tunning is squeezed, clarified, obtained wine liquid, in wine liquid, added oxysuccinic acid, make wine liquid pH be down to 3.0 ~ 3.5, added the cold water of cleaning sterile simultaneously, make alcoholic strength be reduced to 10 ~ 14 degree, then carried out secondary fermentation.
Preferably, the leavening temperature of secondary fermentation is 14 ℃ ~ 30 ℃.More preferably, the leavening temperature of secondary fermentation is 20 ℃.
Preferably, the leavening temperature of primary fermentation is 25 ℃ ~ 30 ℃.More preferably, the leavening temperature of primary fermentation is 28 ℃.
Preferably, add oxysuccinic acid after primary fermentation, and utilize the milk-acid bacteria of access to carry out malo-lactic fermentation, oxysuccinic acid is converted into to lactic acid.
Compared with prior art, application lactobacillus-fermented of the present invention is produced the method for yellow rice wine, due to the step that comprises primary fermentation and secondary fermentation, adopt the mode of adding lactobacillus-fermented in the secondary fermentation step, by this bacterial classification and the controlled mode of bacterium amount, can effectively control the organic acid content in yellow rice wine, make the organic acid content appropriateness in yellow rice wine increase, thereby increase or improve the local flavor of yellow rice wine product, the rice wine flavor uniqueness made is good, for existing yellow rice wine product has increased new variety.The present invention is by external milk-acid bacteria, the metabolites such as the lactic acid produced due to milk-acid bacteria and bacteriostatic peptide can suppress the activity of other bacteriums, therefore restraining effect is arranged for becoming sour, avoid the yield of liquor that causes because becoming sour to reduce the problem that problem and finished wine local flavor damage, be conducive to the stable of product in the yellow rice wine After-ripening simultaneously.
The accompanying drawing explanation
The process flow sheet that Fig. 1 is brewing method of yellow wine in prior art;
Fig. 2 is that the present invention utilizes lactobacillus-fermented to produce the process flow sheet of the embodiment of the method one of yellow rice wine;
Fig. 3 is that the present invention utilizes lactobacillus-fermented to produce the process flow sheet of the embodiment of the method two of yellow rice wine;
Fig. 4 is that the present invention utilizes lactobacillus-fermented to produce the process flow sheet of the embodiment of the method three of yellow rice wine.
Embodiment
Basic conception of the present invention is, a kind of method of utilizing lactobacillus-fermented to produce yellow rice wine is provided, after primary fermentation-yeast zymamsis completes, the milk-acid bacteria of external appropriate amount carries out milk-acid bacteria pure culture secondary fermentation, can increase organic acid to improve rice wine flavor on the one hand, the activity that the lactic acid produced due to milk-acid bacteria on the other hand and bacteriostatic peptide can suppress other bacteriums, therefore have restraining effect for becoming sour, and is conducive to the stable of product in the yellow rice wine After-ripening.Primary fermentation of the present invention is the yeast zymamsis, adopts existing technique to carry out liquefying-saccharifying and the zymamsis of raw material, at the fermentation liquid alcoholic strength, is 10-20 while spending, and finishes alcoholic fermentation process, also completes primary fermentation.
Implementation process of the present invention is described by the following examples, but interest field of the present invention is not limited to following example.
Embodiment mono-
As shown in Figure 2, the method for utilizing lactobacillus-fermented to produce yellow rice wine in the present embodiment comprises the steps:
1, material choice
Choose starch content high, protein, the glutinous rice that lipid content is low, produce to reach that wine is many, wine-gas scent, assortedly distinguish the flavor of less, the purpose of liquor quality stability.Endosperm structure is loose, and water suction is lacked soon, and volumetric expansion is little.In starch granules, amylopectin ratios is high, is easy to boiling gelatinization and diastatic fermentation, makes to produce wine many, and waste matter is few, and oligose residual in wine liquid is more, mellow.
2, rice dipping
At room temperature soak approximately one day, by washing the rice operation, remove chaff, dust and other impurity that is attached to grain of rice surface.
3, steamed rice
During boiling, rice will cook thoroughly, ripe and do not stick with paste, thoroughly and not rotten, outer soft, evenly loose in hard.Can cut rice grain with blade, observe the gelatinization degree that the meal heart detects rice.The purpose of steamed rice is that the starch after gelatinization is subject to diastatic hydrolysis and is converted into sugar or asccharin in order to make starch pasting; And by heating kill rice with various microorganisms, guarantee normally carrying out of fermentation; Can also vapor away the assorted flavor of monster of raw material, make the local flavor of yellow rice wine pure.
4, stand meal
The hot quick-meal stall cooked is placed on to clean place, relies on wind that meal is cooled to temperature required.Can utilize cooled meal temperature to regulate the mixing temperature of material in fermentor tank, make it to meet the fermentation requirement.
5, the distiller's yeast cylinder that falls, carry out primary fermentation
, put in corresponding container to room temperature until ripe quick-meal stall, drop into successively appropriate distiller's yeast, mix thoroughly, sealing, put into 28 ℃ of isoperibols and ferment.This step in the present embodiment can adopt leavening temperature of the prior art to be fermented.
6, squeezing, clarification
Use polyamide fabric squeezing yellow rice wine, install in appropriate containers, then sealing natural sedimentation one day under the low temperature of 10 ℃ of left and right, what then discard yellow rice wine bottom contains the muddy wine liquid such as amylodextrin, Mierocrystalline cellulose, insoluble protein, suspended particles for the yellow rice wine surface, also can pass through cottonseed cake, diatomite or other media filtrations, make the transparent light of wine liquid.
7, decoct wine
First supplement oxysuccinic acid, make wine liquid pH be down to 3.0～3.5, add the cold water of cleaning sterile simultaneously, make alcoholic strength be reduced to 12 degree left and right, then decoct wine, decoct the wine temperature and select in the scope of 80 ℃-90 ℃, preferably select 82 ℃ ~ 88 ℃, specifically can be 83 ℃, 84 ℃, 85 ℃, 86 ℃, 87 ℃.Decoct by this effect that wine step can play sterilizing, remove miscellaneous bacteria, for follow-up secondary fermentation provides more pure environment.Supplementary oxysuccinic acid can suppress the activity of other milk-acid bacterias, simultaneously, supplement oxysuccinic acid or for the secondary fermentation step in the milk-acid bacteria that adds carry out malo-lactic fermentation, malo-lactic fermentation refers to the process that oxysuccinic acid is changed into to lactic acid under the effect of lactic-acid-bacterium, this fermentation makes the mouthfeel of yellow rice wine, and more horn of plenty is pleasant, more characteristic.Malo-lactic fermentation can also strengthen the biologically stable of yellow rice wine simultaneously.In other embodiments, also can add again after drinking oxysuccinic acid decocting.
8, lactobacillus-fermented and termination
Lactobacillus-fermented: in the wine liquid of clarification, add certain inoculum size (the bacterium liquid added and bacterium powder, making milk-acid bacteria concentration in wine liquid is 10
6the CFU/mL left and right) milk-acid bacteria, sealing, constant temperature culture, should be controlled at temperature 18 ℃ ~ 22 ℃ during constant temperature culture, preferably is controlled at 20 ℃ of left and right.
Lactic fermentation terminating method: again decocted wine, heat 10 minutes at the temperature of 80 ℃-95 ℃, preferably select the temperature of 82 ℃ ~ 88 ℃, specifically can be 83 ℃, 84 ℃, 85 ℃, 86 ℃, 87 ℃, kill microorganism wherein by heating, be beneficial to the product standing storage.Also can before heating, add nisin, also can play the purpose that stops fermentation.
Before decocting wine, can add as required clean pure water to reduce product ethanol content or acid content, or add other compositions that meet corresponding food hygiene law and adjust products taste.
9, the after-ripening of yellow rice wine
The wine liquid of heat-sterilization, after cooling to room temperature, is preserved after-ripening under the low temperature of 10 ℃ of left and right, makes the yellow rice wine taste more mellow, soft.
In above step, the corresponding steps in the yellow rice wine making method in prior art all can be selected in step 1 ~ 6,9, is not limited to the implementation in the present embodiment.
Embodiment bis-
Referring to Fig. 3, different from embodiment mono-, in the method for the present embodiment after primary fermentation, the step of not decocting wine before secondary fermentation, all the other steps are identical with embodiment mono-, repeat no more herein.
In the present embodiment, the step of after primary fermentation, before secondary fermentation, not decocting wine, but add oxysuccinic acid that wine liquid pH is down to below 3.5 before secondary fermentation, and reduce alcoholic strength, and still in secondary fermentation, stop fermentation by decocting wine to a certain extent the time.
Embodiment tri-
Referring to Fig. 4, different from embodiment mono-, do not have in the present embodiment to adopt and decoct the fermentation termination that wine carries out secondary fermentation, but adopt fungistat lactic acid bacteria inhibiting activities such as directly adding nisin in wine liquid, need not decoct wine, also can play the effect that stops fermentation; All the other steps are identical with embodiment mono-, repeat no more herein.
Embodiment tetra-
Method in the present embodiment is:
Choosing glutinous rice is that raw material carries out boiling with ordinary method, the bent consumption of rice wine is that to take 1000g rice be heavily standard to 8.0g(), primary fermentation (yeast zymamsis) 5 days, secondary fermentation (fermentation of wine coccus) 15 days, in secondary fermentation, the add-on of the milk-acid bacteria of wine Coccus is 10
6cFU/mL.The primary fermentation temperature is 28 ℃, and the temperature of secondary fermentation is 18 ℃, and decocting the wine temperature is 85 ℃, and decocting the wine time is 10min, and clarifying temp is 4 ℃, and storage temperature is 15 ℃.The yellow rice wine obtained is light yellow, limpid transparent, glossy, the aromatising flavour of one pleasant is arranged, unique style.
Embodiment five
Method in the present embodiment is:
Choosing glutinous rice is that raw material carries out boiling with ordinary method, the bent consumption of rice wine is that to take 1000g rice be heavily standard to 8.0g(), primary fermentation (yeast zymamsis) 4.5 days, secondary fermentation (fermentation of wine coccus) 20 days, in secondary fermentation, the add-on of the milk-acid bacteria of wine Coccus is 10
7cFU/mL.The primary fermentation temperature is 27 ℃, and the temperature of secondary fermentation is 19 ℃, and decocting the wine temperature is 90 ℃, and decocting the wine time is 8min, and clarifying temp is 5 ℃, and storage temperature is 16 ℃.The yellow rice wine obtained is light yellow, limpid transparent, glossy, the aromatising flavour of have-burst pleasant, unique style.
Embodiment six
Method in the present embodiment is:
Choosing glutinous rice is that raw material carries out boiling with ordinary method, the bent consumption of rice wine is that to take 1000g rice be heavily standard to 9.0g(), primary fermentation (yeast zymamsis) 6 days, secondary fermentation (fermentation of wine coccus) 10 days, in secondary fermentation, the add-on of the milk-acid bacteria of wine Coccus is 10
5cFU/mL.The primary fermentation temperature is 29 ℃, and the temperature of secondary fermentation is 17 ℃, and decocting the wine temperature is 88 ℃, and decocting the wine time is 11min, and clarifying temp is 5 ℃, and storage temperature is 17 ℃.The yellow rice wine obtained is light yellow, limpid transparent, glossy, the aromatising flavour of have-burst pleasant, unique style.
Embodiment seven
Method in the present embodiment is:
Choosing glutinous rice is that raw material carries out boiling with ordinary method, the bent consumption of rice wine is that to take 1000g rice be heavily standard to 8.5g(), primary fermentation (yeast zymamsis) 5.5 days, secondary fermentation (fermentation of wine coccus) 20 days, in secondary fermentation, the amount added of the milk-acid bacteria of wine Coccus is 10
8cFU/mL.The primary fermentation temperature is 27 ℃, and the temperature of secondary fermentation is 20 ℃, and decocting the wine temperature is 83 ℃, and decocting the wine time is 12min, and clarifying temp is 5 ℃, and storage temperature is 17 ℃.The yellow rice wine obtained is light yellow, limpid transparent, glossy, the aromatising flavour of have-burst pleasant, unique style.
Embodiment eight
Method in the present embodiment is:
Choose faint-hearted rice and carry out boiling for raw material with ordinary method, rice wine song consumption is that to take 1000g rice be heavily standard to 11g(), primary fermentation (yeast zymamsis) 6 days, secondary fermentation (fermentation of wine coccus) 10 days, in secondary fermentation, the add-on of the milk-acid bacteria of wine Coccus is 10
9cFU/mL.The primary fermentation temperature is 29 ℃, and the temperature of secondary fermentation is 20 ℃, and decocting the wine temperature is 86 ℃, and decocting the wine time is 12min, and clarifying temp is 5 ℃, and storage temperature is 17 ℃.The yellow rice wine obtained is light yellow, limpid transparent, glossy, the aromatising flavour of one pleasant is arranged, unique style.
In above embodiment, in the secondary fermentation process, after the pH value of wine liquid is stable or the termination of can fermenting after reaching requirement of wine liquid local flavor.
In implementation process, milk-acid bacteria can be selected any one or the two or more compositions in the milk-acid bacteria of milk-acid bacteria, Pediococcus of milk-acid bacteria, the leuconos toc of milk-acid bacteria, the lactobacillus of wine Coccus.The milk-acid bacteria adopted can be selected commercially available product, also can cultivate voluntarily preparation, and wherein the cultivation of wine coccus can adopt following methods:
Substratum one (ATB substratum): glucose 10g/L, peptone 10g/L, yeast extract 5g/L, sal epsom 0.2g/L, manganous sulfate 0.05g/L, Cys hydrochloride 0.5g/L, tomato juice 250g/L.With hydrochloric acid soln or sodium hydroxide solution, the pH value is adjusted to 4.8 (solid medium adds the agar of 18g/L).
Substratum two (MRS substratum): 10g peptone, 10g extractum carnis, 5g yeast extract, the 2g dipotassium hydrogen phosphate, the 2g disodium citrate, 20g glucose, 1mL tween 80,0.58g magnesium sulfate heptahydrate, 0.25g four water manganous sulfates, 15g agar, be settled to 1000mL, regulate pH to 6.2～6.4, obtain the MRS nutrient solution after dissolving; MRS is cultivated based on high-pressure sterilizing pot to 121 ℃ of moist heat sterilization 15min;
Purifying agaric: make substratum → autoclaving → be down flat plate → diluted lactic acid bacterium powder → coating method and draw bacterium → put into biochemical cultivation case and cultivate the pure single bacterium colony → bacterial classification pure culture that obtains of 48h → line → divide.
Culture condition: the wine coccus adopts the respective liquid substratum such as ATB, and 20 ℃ of standing cultivations in left and right, treat that the thalline number reaches 10
9during CFU/mL, (in nutrient solution, thalline reaches maximum opacity and a small amount of bacterial sediment is arranged) finishes to cultivate in order to inoculation use.
Be below only the preferred embodiment of the present invention, it should be pointed out that above-mentioned preferred implementation should not be considered as limitation of the present invention, protection scope of the present invention should be as the criterion with the claim limited range.For those skilled in the art, without departing from the spirit and scope of the present invention, can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (10)
1. apply the method that lactobacillus-fermented is produced yellow rice wine for one kind, it is characterized in that, comprise the step of primary fermentation and secondary fermentation, described secondary fermentation is: to adding milk-acid bacteria in wine liquid, fermented, the adding proportion of milk-acid bacteria is: 10
5-10
9cFU/mL, the milk-acid bacteria that described milk-acid bacteria is the wine Coccus.
2. application lactobacillus-fermented according to claim 1 is produced the method for yellow rice wine, it is characterized in that, after primary fermentation, wine liquid is squeezed, adds milk-acid bacteria to carry out secondary fermentation after clarifying treatment again.
3. application lactobacillus-fermented according to claim 1 is produced the method for yellow rice wine, it is characterized in that, after primary fermentation, wine liquid is squeezed, clarifies, decocts the wine processing and add milk-acid bacteria to carry out secondary fermentation again.
4. application lactobacillus-fermented according to claim 1 is produced the method for yellow rice wine, it is characterized in that, in the secondary fermentation process, wine liquid is decocted to wine to stop fermentation, and described process of decocting wine is: wine liquid is carried out under normal pressure to heat-sterilization.
5. application lactobacillus-fermented according to claim 1 is produced the method for yellow rice wine, it is characterized in that, in the secondary fermentation process, wine liquid is decocted to wine to stop fermentation, described process of decocting wine is: add fungistat in wine liquid after, wine liquid is carried out under normal pressure heat-sterilization.
6. application lactobacillus-fermented according to claim 1 is produced the method for yellow rice wine, it is characterized in that, after primary fermentation, tunning is squeezed, clarifies, obtain wine liquid, add oxysuccinic acid in wine liquid, make wine liquid pH be down to 3.0～3.5, add the cold water of cleaning sterile simultaneously, make alcoholic strength be reduced to 10 degree～14 degree, then decoct wine, decoct and carry out after drinking secondary fermentation, described process of decocting wine is: wine liquid is carried out under normal pressure to heat-sterilization, Heating temperature is 80 ℃-95 ℃.
7. according to the method for claim 4 or 5 or 6 described application lactobacillus-fermenteds production yellow rice wine, it is characterized in that, while decocting wine, wine liquid is heated 8 minutes～12 minutes.
8. application lactobacillus-fermented according to claim 1 is produced the method for yellow rice wine, it is characterized in that, after primary fermentation, tunning is squeezed, clarified, obtain wine liquid, add oxysuccinic acid in wine liquid, make wine liquid pH be down to 3.0～3.5, add the cold water of cleaning sterile simultaneously, make alcoholic strength be reduced to 10 degree～14 degree, then carry out secondary fermentation.
9. application lactobacillus-fermented according to claim 1 is produced the method for yellow rice wine, it is characterized in that, the leavening temperature of secondary fermentation is 14 ℃～30 ℃.
10. application lactobacillus-fermented according to claim 1 is produced the method for yellow rice wine, it is characterized in that, adds oxysuccinic acid after primary fermentation, and utilizes the milk-acid bacteria of access to carry out malo-lactic fermentation, and oxysuccinic acid is converted into to lactic acid.
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| CN101889073A (en) * | 2007-12-28 | 2010-11-17 | 三得利控股株式会社 | Method of producing distilled spirit |
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| CN101654643A (en) * | 2009-09-25 | 2010-02-24 | 浙江嘉善黄酒股份有限公司 | Production method of rice wine |
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