CN103074191A - Low-ethyl carbamate Hakka mother wine and production method thereof - Google Patents
Low-ethyl carbamate Hakka mother wine and production method thereof Download PDFInfo
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- CN103074191A CN103074191A CN2013100223429A CN201310022342A CN103074191A CN 103074191 A CN103074191 A CN 103074191A CN 2013100223429 A CN2013100223429 A CN 2013100223429A CN 201310022342 A CN201310022342 A CN 201310022342A CN 103074191 A CN103074191 A CN 103074191A
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Abstract
The invention discloses a low-ethyl carbamate Hakka mother wine and a production method thereof. The method comprises the steps as follows: soaking sticky rice with clear water at first; steaming the soaked sticky rice with steam until the centers of rice grains are not white; cooling; adding wheat yeast which is equivalently 0.2-0.5% of the sticky rice, red yeast which is equivalently 3-8% of the sticky rice and wine yeast which is equivalently 0.2-0.5% of the sticky rice; uniformly stirring and feeding into a vat; pre-fermenting at the temperature of 32-38 DEG C, adding lactic acid bacteria and uniformly mixing; fermenting for two days in a sealed way; adding white wine with the alcohol content of 40-50 degrees for post-fermenting; and taking out after one month, adjusting the pH value, adding acid urease, treating for 48-60 h, adding acid urease again, stirring for 48-60 h, and finally clearing, decocting, ageing, blending, sterilizing and filtering to obtain the Hakka mother wine as a finished product. The low-ethyl carbamate Hakka mother wine is red brown, glittering, translucent, sweet, mellow, rich in fragrance, fresh, tasty, long in aftertaste and high in drinking safety.
Description
Technical field
The present invention relates to a kind of production method of the low urethanum ma of the Hakkas wine, be specifically related to a kind of method that milk-acid bacteria is fermented and utilizes the low ma of the urethanum the Hakkas wine of enzyme process for producing of adding.
Background technology
The ma of Guangdong the Hakkas wine claims again the Hakkas's yellow rice wine, is an important branch of China's yellow rice wine, and the history in existing more than 5,000 year is the elite that the Hakkas's ancient culture and spirits culture combine, and is the south of the Five Ridges one band Hakka folk tradition fermented type yellow rice wine.Its sorrel is glittering and translucent, and wine body glycol gives off a strong fragrance, and fresh and sweet tasty and refreshing, pleasant impression is long; Be rich in multiple amino acids, organic acid, oligose, polyphenol, biological polypeptide, γ-aminobutyric acid, the functional ingredient such as Monacolin K.
Urethanum (Ethyl Carbamate, EC) is a kind of multidigit point carcinogens, can cause the various diseases such as lung cancer, lymphatic cancer, liver cancer and skin carcinoma, and international cancer institute is classified as 2B group to EC to the mankind's carcinogenic toxicity.Comprise the EC that all contains trace in the fermented drink of the ma of the Hakkas wine and the leavened food.EC content is at 176.15-345.53 μ g/kg in the ma of the Hakkas wine, seriously surpassed the mandatory limit standard of EC content (100 μ g/L) in the Japanese sake of Canadian health and prevention department regulation, greatly affected its security of drinking.
Summary of the invention
The object of the invention is to overcome the defective of prior art, a kind of production method of the low urethanum ma of the Hakkas wine is provided, thereby ferments and utilize acid urease to remove urethanum precursor urea and produce the low ma of urethanum the Hakkas wine by adding milk-acid bacteria.The prepared ma of the Hakkas wine is nutritious, and mouthfeel is good, gives off a strong fragrance, and is safe.
The contriver studies discovery, and urea concentration, alcohol concn etc. is to affect ethyl carbamate in yellow wine to form topmost influence factor.90% urethanum is generated by ethanol and urea reaction in the yellow rice wine.Conduct in-depth research for the method that reduces urethanum in the wine, the present invention rationally controls the urea content in the wine not affecting on the ma of the Hakkas wine quality basis, even removes urea, can reach the purpose of the cruel content of control urethane.
The object of the invention is achieved through the following technical solutions:
A kind of production method of the low urethanum ma of the Hakkas wine is characterized in that comprising the steps:
(1) soaks rice: after the sticky rice washing impurity elimination, at room temperature soak 17-20h;
(2) steamed rice: the glutinous rice after will soaking is not the white heart with 100-121 ℃ steam boiling to rice grain;
(3) street pedlar: add the 15%-20% clear water that is equivalent to glutinous rice weight at the rice that cooks and be cooled to 32-38 ℃;
(4) mix song: in the rice of cooling, add and be equivalent to 2 ‰ of glutinous rice weight-5 ‰ wheat koji, the red colouring agent for food, also used as a Chinese medicine of 3%-8%, 2 ‰-5 ‰ distiller's yeast is mixed thoroughly;
(5) enter cylinder fermentation: will mix bent rice and under 32-38 ℃ of temperature condition, carry out primary fermentation, and reach two of rice height/for the moment, add the milk-acid bacteria that is equivalent to glutinous rice weight 0.1%-0.5%, mixing to the wine liquid level; Then be controlled at 25-30 ℃ of temperature lower seal fermentation two days; Add the 40-50 degree liquor that is equivalent to glutinous rice weight 3/8-5/8 and carry out secondary fermentation one month;
(6) enzyme-added: that the wine of secondary fermentation is squeezed, clarification, adjust the pH value to 3.8-4.4, amount according to every liter of wine 30-50mg adds acid urease, behind stir process 48-60h under 60-100r/min, the 35-40 ℃ condition, amount according to every liter of wine 30-50mg adds acid urease, stir process 48-60h under 60-100r/min, 35-40 ℃ condition again;
(7) fry in shallow oil wine: after the wine after the enzyme-added processing is carried out clarifying treatment, fry in shallow oil wine;
(8) ageing: through the wine of ageing again through blending, being finished product after the sterilization, filtration, packing.
For further realizing the object of the invention, described pH value is preferably regulated by lactic acid solution and sodium hydroxide solution.A nearlyer step ground, the concentration of described lactic acid solution is preferably 1～3mol/L, and concentration of sodium hydroxide solution is preferably 1～3mol/L.Described step (5) secondary fermentation temperature is 10-15 ℃, step (7) fry in shallow oil wine preferably at 95-100 ℃, carry out under the 3-5min condition.
A kind of low urethanum ma of the Hakkas wine that aforesaid method is produced.
Compared with the prior art, the present invention has following advantage and beneficial effect:
(1) add milk-acid bacteria and ferment, the urea that can utilize milk-acid bacteria metabolite removal yeast metabolism to produce, thus reduce the urethane ester content, and do not affect organic acid in the wine, amino acid and volatile aroma become the to grade content of flavour substances.
(2) owing to there being the material of passivation acid urease enzymic activity in the ma of the Hakkas wine wine, these materials meetings and acid urease are attached together, and along with the prolongation in treatment time, the activity of enzyme constantly descends under the effect of these factors of influence.The method of adding enzyme by magnetic agitation and secondary can overcome this defective, significantly improves the effect of enzymolysis.
Embodiment
The invention will be further described below in conjunction with specific embodiment, but the present invention's scope required for protection is not limited to the scope that embodiment explains.
Embodiment 1
Selected 1000g glutinous rice at room temperature soaks 17h through after cleaning impurity elimination; Remove slurry with the clear water pouring after pulling out, steam boiling to the rice grain with 100 ℃ behind the drain well is not the white heart.Steamed rice is cooled to 32 ℃ with the 15% clear water trickle that is equivalent to glutinous rice weight.(Lishui City is made every effort to overcome bio tech ltd production to add the wheat koji that is equivalent in glutinous rice weight 2 ‰ in the glutinous rice of cooling, brand: make every effort to overcome distiller's yeast), (Supreme Being source, Gutian Area, Fujian Province county red colouring agent for food, also used as a Chinese medicine factory produces 3% red colouring agent for food, also used as a Chinese medicine, model: DY116, brand name: the Supreme Being source), 2 ‰ distiller's yeast (the wide imperial industry and trade in Nanning limited liability company produces brand: Nanning is dragon extensively) is mixed thoroughly; Under 32 ℃ of temperature condition, carry out primary fermentation with mixing bent glutinous rice, reach two of rice height/for the moment, add the milk-acid bacteria (model: CH-1 is produced by Ke Hansen company limited) that is equivalent to glutinous rice weight 0.1%, mixing to the wine liquid level; Be controlled at 26 ℃ of temperature lower seal fermentations two days.Then add the 50 degree liquor be equivalent to glutinous rice weight 3/8 (
Huidong County closes emerging Brewery), carry out secondary fermentation one month at 10 ℃.The wine of secondary fermentation is squeezed, clarification, adjust pH value to 3.8, amount according to every liter of wine 30mg adds acid urease (NAGAPSIN, biochemical company limited produces by Baofeng, Shanghai) behind stir process 60h under 100r/min, the 35 ℃ of conditions, again add acid urease (NAGAPSIN, biochemical company limited produces by Baofeng, Shanghai) stir process 60h under 100r/min, 35 ℃ of conditions according to the amount of every liter of wine 30mg.After wine after the enzyme-added processing carried out clarifying treatment, under 95 ℃, fry in shallow oil wine 5min.Through 1 year wine of ageing again through blend, at 100 ℃ of sterilization 1min, be finished product after then filtering, packing.
Be detected as the own ester content of carboxylamine in the body of sampling wine by GC-MS, after testing, be down to the 35.42 μ g/kg of the present embodiment from 231.14 μ g/kg by the ma of the Hakkas wine (the same the present embodiment of basic raw material is without milk-acid bacteria, acid urease etc.) of existing method preparation, reduced by 84.68%; Meet Canadian health and prevention department the regulation Japanese sake in the mandatory limit standard of EC content (Japanese sake and Chinese rice wine raw materials technology are basic identical, thus select this standard, and the domestic standard that there is no).Add urase in the finished wine after squeezing is processed, after processing, certain hour when frying in shallow oil wine, utilize high temperature to destroy acid urease (NAGAPSIN, biochemical company limited produces by Baofeng, Shanghai) remaining vigor, so the method does not affect the quality of the normal production technique of the Hakkas's ma's wine and wine.Detecting the wine body of finding the present embodiment preparation is that sorrel is glittering and translucent, and wine body glycol gives off a strong fragrance, and fresh and sweet tasty and refreshing, pleasant impression is long, without bad mouthfeel and assorted flavor.
Embodiment 2
Selected 1000g glutinous rice at room temperature soaks 18h through after cleaning impurity elimination; Remove slurry with the clear water pouring after pulling out, steam boiling to the rice grain with 105 ℃ behind the drain well is not the white heart.Steamed rice is cooled to 34 ℃ with the 16% clear water trickle that is equivalent to glutinous rice weight.(Lishui City is made every effort to overcome bio tech ltd production to add the wheat koji 3 ‰ that is equivalent in glutinous rice weight in the glutinous rice of cooling, brand: make every effort to overcome distiller's yeast), (Supreme Being source, Gutian Area, Fujian Province county red colouring agent for food, also used as a Chinese medicine factory produces red colouring agent for food, also used as a Chinese medicine 4%, model: DY116, brand name: the Supreme Being source), distiller's yeast 3 ‰ (the wide imperial industry and trade in Nanning limited liability company produces brand: Nanning is dragon extensively) is mixed thoroughly; Under 34 ℃ of temperature condition, carry out primary fermentation with mixing bent glutinous rice, reach two of rice height/for the moment, add the milk-acid bacteria (model: CH-1 is produced by Ke Hansen company limited) that is equivalent to glutinous rice weight 0.2%, mixing to the wine liquid level; Be controlled at 27 ℃ of temperature lower seal fermentations two days.Then add the 46 degree liquor (emerging brewery is closed by Huidong County) that are equivalent to glutinous rice weight 1/2 and carry out secondary fermentation one month at 11 ℃.The wine of secondary fermentation is squeezed, clarification, adjust pH4.0, amount according to every liter of wine 35mg adds acid urease (NAGAPSIN, biochemical company limited produces by Baofeng, Shanghai) behind stir process 56h under 85r/min, the 36 ℃ of conditions, again add acid urease (NAGAPSIN, biochemical company limited produces by Baofeng, Shanghai) stir process 56h under 85r/min, 36 ℃ of conditions according to the amount of every liter of wine 30mg.After wine after the enzyme-added processing carried out clarifying treatment, under 96 ℃, fry in shallow oil wine 4min.Through 1 year wine of ageing again through blend, at 100 ℃ of sterilization 1min, be finished product after then filtering, packing.
Be detected as the own ester content of carboxylamine in the body of sampling wine by GC-MS, after testing, be down to the 37.91 μ g/kg of the present embodiment from 258.67 μ g/kg by the ma of the Hakkas wine (the same the present embodiment of basic raw material is without milk-acid bacteria, acid urease etc.) of existing method preparation, reduced by 85.34%; Meet Canadian health and prevention department the regulation Japanese sake in the mandatory limit standard of EC content.Add urase in the finished wine after squeezing is processed, after processing, certain hour when frying in shallow oil wine, utilize high temperature to destroy acid urease (NAGAPSIN, biochemical company limited produces by Baofeng, Shanghai) remaining vigor, so the method does not affect the quality of the normal production technique of the Hakkas's ma's wine and wine.Detecting the wine body of finding the present embodiment preparation is that sorrel is glittering and translucent, and wine body glycol gives off a strong fragrance, and fresh and sweet tasty and refreshing, pleasant impression is long, without bad mouthfeel and assorted flavor.
Embodiment 3
Selected 1000g glutinous rice at room temperature soaks 19h through after cleaning impurity elimination; Remove slurry with the clear water pouring after pulling out, steam boiling to the rice grain with 110 ℃ behind the drain well is not the white heart.Steamed rice is cooled to 36 ℃ with the 17% clear water trickle that is equivalent to glutinous rice weight.(Lishui City is made every effort to overcome bio tech ltd production to add the wheat koji 4 ‰ that is equivalent in glutinous rice weight in the glutinous rice of cooling, brand: make every effort to overcome distiller's yeast), (Supreme Being source, Gutian Area, Fujian Province county red colouring agent for food, also used as a Chinese medicine factory produces red colouring agent for food, also used as a Chinese medicine 6%, model: DY116, brand name: the Supreme Being source), distiller's yeast 4 ‰ (the wide imperial industry and trade in Nanning limited liability company produces brand: Nanning is dragon extensively) is mixed thoroughly; Under 36 ℃ of temperature condition, carry out primary fermentation with mixing bent glutinous rice, reach 1/2nd of rice height to the wine liquid level, add the milk-acid bacteria (model: CH-1 is produced by Ke Hansen company limited) that is equivalent to glutinous rice weight 0.4%, mixing; Be controlled at 28 ℃ of temperature lower seal fermentations two days.Then add the 45 degree liquor (emerging brewery is closed by Huidong County) that are equivalent to glutinous rice weight 9/16 and carry out secondary fermentation one month at 13 ℃.The wine of secondary fermentation is squeezed, clarification, adjust pH4.2, amount according to every liter of wine 40mg adds acid urease (NAGAPSIN, biochemical company limited produces by Baofeng, Shanghai) behind stir process 52h under 75r/min, the 38 ℃ of conditions, again add acid urease (NAGAPSIN, biochemical company limited produces by Baofeng, Shanghai) stir process 52h under 75r/min, 38 ℃ of conditions according to the amount of every liter of wine 40mg.After wine after the enzyme-added processing carried out clarifying treatment, under 98 ℃, fry in shallow oil wine 3min.Through 1 year wine of ageing again through blend, at 100 ℃ of sterilization 1min, be finished product after then filtering, packing.
Be detected as the own ester content of carboxylamine in the body of sampling wine by GC-MS, after testing, be down to 36.19 μ g/kg from 262.94 μ g/kg by the ma of the Hakkas wine (the same the present embodiment of basic raw material is without milk-acid bacteria, acid urease etc.) of existing method preparation, reduced by 86.23%; Meet Canadian health and prevention department the regulation Japanese sake in the mandatory limit standard of EC content.Add urase in the finished wine after squeezing is processed, after processing, certain hour when frying in shallow oil wine, utilize high temperature to destroy acid urease (NAGAPSIN, biochemical company limited produces by Baofeng, Shanghai) remaining vigor, so the method does not affect the quality of the normal production technique of the Hakkas's ma's wine and wine.Detecting the wine body of finding the present embodiment preparation is that sorrel is glittering and translucent, and wine body glycol gives off a strong fragrance, and fresh and sweet tasty and refreshing, pleasant impression is long, without bad mouthfeel and assorted flavor
Embodiment 4
Selected 1000g glutinous rice at room temperature soaks 20h through after cleaning impurity elimination; Remove slurry with the clear water pouring after pulling out, steam to the rice grain with 121 ℃ behind the drain well is not the white heart.Steamed rice is cooled to 38 ℃ with the 20% clear water trickle that is equivalent to glutinous rice weight.(Lishui City is made every effort to overcome bio tech ltd production to add the wheat koji 5 ‰ that is equivalent in glutinous rice weight in the glutinous rice of cooling, brand: make every effort to overcome distiller's yeast), (Supreme Being source, Gutian Area, Fujian Province county red colouring agent for food, also used as a Chinese medicine factory produces red colouring agent for food, also used as a Chinese medicine 8%, model: DY116, brand name: the Supreme Being source), distiller's yeast 5 ‰ (the wide imperial industry and trade in Nanning limited liability company produces brand: Nanning is dragon extensively) is mixed thoroughly; Under 38 ℃ of temperature condition, carry out primary fermentation with mixing bent glutinous rice, reach two of rice height/for the moment, add the milk-acid bacteria (model: CH-1 is produced by Ke Hansen company limited) that is equivalent to glutinous rice weight 0.5%, mixing to the wine liquid level; Be controlled at 30 ℃ of temperature lower seal fermentations two days.Then add the 40 degree liquor (emerging brewery is closed by Huidong County) that are equivalent to glutinous rice weight 5/8 and carry out secondary fermentation one month at 15 ℃.The wine of secondary fermentation is squeezed, clarification, adjust pH4.4, amount according to every liter of wine 40mg adds acid urease (NAGAPSIN, biochemical company limited produces by Baofeng, Shanghai) after stir process under 60r/min, the 40 ℃ of conditions, again add acid urease (NAGAPSIN, biochemical company limited produces by Baofeng, Shanghai) stir process 48h under 60r/min, 40 ℃ of conditions according to the amount of every liter of wine 40mg.After wine after the enzyme-added processing carried out clarifying treatment, under 100 ℃, fry in shallow oil wine 2min.Through 1 year wine of ageing again through blend, at 100 ℃ of sterilization 1min, be finished product after then filtering, packing.
Be detected as the own ester content of carboxylamine in the body of sampling wine by GC-MS, after testing, from the ma of the Hakkas wine (the same the present embodiment of basic raw material by existing method preparation, without milk-acid bacteria, acid urease etc.) 245.75 μ g/kg be down to the 28.23 μ g/kg of this present embodiment, reduced by 88.51%; Meet Canadian health and prevention department the regulation Japanese sake in the mandatory limit standard of EC content.Add urase in the finished wine after squeezing is processed, after processing, certain hour when frying in shallow oil wine, utilize high temperature to destroy acid urease (NAGAPSIN, biochemical company limited produces by Baofeng, Shanghai) remaining vigor, so the method does not affect the quality of the normal production technique of the Hakkas's ma's wine and wine.Detecting the wine body of finding the present embodiment preparation is that sorrel is glittering and translucent, and wine body glycol gives off a strong fragrance, and fresh and sweet tasty and refreshing, pleasant impression is long, without bad mouthfeel and assorted flavor.
Claims (6)
1. the production method of the one kind low urethanum ma of the Hakkas wine is characterized in that comprising the steps:
(1) soaks rice: after the sticky rice washing impurity elimination, at room temperature soak 17-20h;
(2) steamed rice: the glutinous rice after will soaking is not the white heart with 100-121 ℃ steam boiling to rice grain;
(3) street pedlar: add the 15%-20% clear water that is equivalent to glutinous rice weight at the rice that cooks and be cooled to 32-38 ℃;
(4) mix song: in the rice of cooling, add and be equivalent to 2 ‰ of glutinous rice weight-5 ‰ wheat koji, the red colouring agent for food, also used as a Chinese medicine of 3%-8%, 2 ‰-5 ‰ distiller's yeast is mixed thoroughly;
(5) enter cylinder fermentation: will mix bent rice and under 32-38 ℃ of temperature condition, carry out primary fermentation, and reach two of rice height/for the moment, add the milk-acid bacteria that is equivalent to glutinous rice weight 0.1%-0.5%, mixing to the wine liquid level; Then be controlled at 25-30 ℃ of temperature lower seal fermentation two days; Add the 40-50 degree liquor that is equivalent to glutinous rice weight 3/8-5/8 and carry out secondary fermentation one month;
(6) enzyme-added: that the wine of secondary fermentation is squeezed, clarification, adjust the pH value to 3.8-4.4, amount according to every liter of wine 30-50mg adds acid urease, behind stir process 48-60h under 60-100r/min, the 35-40 ℃ condition, amount according to every liter of wine 30-50mg adds acid urease, stir process 48-60h under 60-100r/min, 35-40 ℃ condition again;
(7) fry in shallow oil wine: after the wine after the enzyme-added processing is carried out clarifying treatment, fry in shallow oil wine;
(8) ageing: through the wine of ageing again through blending, being finished product after the sterilization, filtration, packing.
2. the production method of a kind of low urethanum ma of the Hakkas wine according to claim 1 is characterized in that, described pH value is regulated by lactic acid solution and sodium hydroxide solution.
3. the production method of a kind of low urethanum ma of the Hakkas wine according to claim 2 is characterized in that, the concentration of described lactic acid solution is 1～3mol/L, and concentration of sodium hydroxide solution is 1～3mol/L.
4. the production method of a kind of low urethanum ma of the Hakkas wine according to claim 1 is characterized in that, the temperature of secondary fermentation is 10-15 ℃.
5. the production method of a kind of low urethanum ma of the Hakkas wine according to claim 1 is characterized in that, the condition of frying in shallow oil wine is 95-100 ℃, 3-5min.
6. each described method of claim 1-5 is produced a kind of low urethanum ma of the Hakkas wine.
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| CN104194990A (en) * | 2013-06-13 | 2014-12-10 | 广东三友酿酒股份有限公司 | Low-sweetness Hakka rice wine brewing method |
| CN104531452A (en) * | 2014-12-30 | 2015-04-22 | 梅州富家酒实业有限公司 | Process for brewing Hakka winter wine |
| CN104845811A (en) * | 2015-05-12 | 2015-08-19 | 浙江大学 | Yellow wine brewing method using oenococcus oeni to degrade urethane |
| CN105462758A (en) * | 2015-12-23 | 2016-04-06 | 仲恺农业工程学院 | Production method capable of improving wine yield of brown rice yellow wine |
| CN109355146A (en) * | 2018-12-24 | 2019-02-19 | 湖北襄醉酒业有限公司 | A kind of making fresh sweet potato wine and its brewage process |
| CN110656008A (en) * | 2019-10-24 | 2020-01-07 | 浙江农林大学 | Method for reducing content of urea and ethyl carbamate in yellow wine brewing process |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104194990A (en) * | 2013-06-13 | 2014-12-10 | 广东三友酿酒股份有限公司 | Low-sweetness Hakka rice wine brewing method |
| CN104531452A (en) * | 2014-12-30 | 2015-04-22 | 梅州富家酒实业有限公司 | Process for brewing Hakka winter wine |
| CN104531452B (en) * | 2014-12-30 | 2015-12-02 | 广东富家酒实业有限公司 | The Hakkas's winter wine brewage technology |
| CN104845811A (en) * | 2015-05-12 | 2015-08-19 | 浙江大学 | Yellow wine brewing method using oenococcus oeni to degrade urethane |
| CN105462758A (en) * | 2015-12-23 | 2016-04-06 | 仲恺农业工程学院 | Production method capable of improving wine yield of brown rice yellow wine |
| CN109355146A (en) * | 2018-12-24 | 2019-02-19 | 湖北襄醉酒业有限公司 | A kind of making fresh sweet potato wine and its brewage process |
| CN110656008A (en) * | 2019-10-24 | 2020-01-07 | 浙江农林大学 | Method for reducing content of urea and ethyl carbamate in yellow wine brewing process |
| CN110656008B (en) * | 2019-10-24 | 2022-04-26 | 浙江农林大学 | Method for reducing content of urea and ethyl carbamate in yellow wine brewing process |
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|---|---|
| CN103074191B (en) | 2014-08-20 |
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