CN104911067A - High amino acid nitrogen yellow wine and preparation method - Google Patents
High amino acid nitrogen yellow wine and preparation method Download PDFInfo
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Abstract
The invention belongs to the field of wine-brewing technology, and discloses a high amino acid nitrogen yellow wine and a preparation method, which use rice as raw materials, and use a traditional feeding process, wherein the dosage of wheat cojic is 5-8% of the weight of the raw material rice, the dosage of compound enzyme is 0.10-0.20% of the weight of the raw material rice, and the feeding temperature is 25-27 DEG C. The high amino acid nitrogen yellow wine enlarges content of amino acid nitrogen 1000 times, and meets the demands of human bodies for amino acids.
Description
Technical field
The present invention relates to brewing technical field, particularly relate to a kind of high yellow rice wine containing amino-acid nitrogen and preparation method thereof.
Background technology
Yellow rice wine is the alcoholic beverage of China's most national characters, is one of the most ancient three large brewing wines in the world.Yellow rice wine alcoholic strength is submissive, and wine body is plentiful, the wine is mellow, nutritious, brewages in history take the course of its own in the world.Before more than 4000 years, our ancestors have just brewed original yellow rice wine, and the making method of its uniqueness and spirits culture of long standing and well established make it take the course of its own in Chinese wine industry.Yellow rice wine is that (south is glutinous rice mainly with cereal, and the north mainly milled glutinous broomcorn millet and corn) be main raw material, utilize the common diastatic fermentation effect of the multiple-microorganism contained by yeast for brewing rice wine, wheat koji or meter Qu, the low wine degree fermented wine of institute's brew, production technique is generally rice dipping, steamed rice, the cylinder that falls, fermentation, squeeze, decoct wine, envelope altar and ageing.The making method of this uniqueness of Chinese rice wine just, has finally achieved the feature that yellow rice wine wine body is soft, elegant fragrance, implication are mellow, nutritious, dark liking by consumers in general.
Containing rich in protein, amino acid etc. in yellow rice wine, nutritious.One of amino acid main nutrient composition being not only yellow rice wine, also be flavour substances or the flavor precursor material of yellow rice wine, important contribution is had to the local flavor of yellow rice wine. most importantly, fermentation rice wine contains multiple proteins, the amino acid of more than 20 kinds, can not synthesize 8 kinds of indispensable amino acids that must rely on ingestion of food comprising human body, being described as is " liquid cake ".The total amino acid content of fermentation rice wine is at 4.6g/L ~ 5.9g/L.There is effect of Wen Zhongyi gas, tonifying Qi beauty treatment; More can help digestion diuresis, adjust human immune system, wash away formed in blood vessel thrombus, resist cardiovascular disorder etc.
Amino-acid nitrogen refers to the nitrogen element content existed with amino acid form, and the growing amount of amino-acid nitrogen is higher, and amino acid whose content is higher, and the content of the amino-acid nitrogen in existing yellow rice wine is lower, cannot meet human body to amino acid whose demand.
In sum, a kind of high yellow rice wine containing amino-acid nitrogen and preparation method thereof is provided, makes the content of amino acid nitrogen in rice wine expand 1000 times, seem especially important.
Summary of the invention
Technical problem to be solved by this invention is, for deficiency of the prior art, provides a kind of high yellow rice wine containing amino-acid nitrogen and preparation method thereof, makes the content of amino acid nitrogen in rice wine expand 1000 times, to meet human body to amino acid whose demand.
In order to solve the problem, the invention provides a kind of high yellow rice wine containing amino-acid nitrogen and preparation method thereof, the method take rice as raw material, and wheat koji consumption is the 5-8% of Raw Materials Rice weight, prozyme consumption is the 0.10-0.20% of Raw Materials Rice weight, and feeding temperature is 25-27 DEG C.
Further, described wheat koji is new wheat koji, described wheat koji 35 DEG C, pH is that liquefaction power under 4.6 conditions and saccharogenic power are respectively 8.54u/g and 912.3u/g, described wheat koji is 0.27u/g at the fermenting power of 30 DEG C.
Further, described wheat koji 40 DEG C, pH is that proteinase activity under 4.0 conditions is only 19.06u/g.
Further, described prozyme is the mixture of one or more in proteolytic enzyme, cellulase, hemicellulase.
Prepare a method for the high yellow rice wine containing amino-acid nitrogen, adopt traditional feeding technique, comprise the following steps:
S1, rice dipping: rice, through eluriating, soaks 24-36h with cold water, drains rear for subsequent use;
S2, steamed rice: the rice after draining is boiled, spreading for cooling to 28 DEG C, be divided into two portions, a part is used for nest, and a part is used for feeding;
Pot taken by S3, the cylinder that falls: nest rice and yeast for brewing rice wine in step S2 are stirred, nest;
S4, feeding: in step S2 for adding the new wheat koji accounting for Raw Materials Rice gross weight 5-8% in the rice of feeding, turn evenly and ferment in input cylinder, feed temperature is 25-27 DEG C; Then in cylinder, drop into the prozyme accounting for Raw Materials Rice gross weight 0.10-0.20%, feed temperature is 25-27 DEG C;
S5, squeezing: the material fermented is carried out solid-liquid separation, until clear on squeezing machine;
Wine liquid sterilization after S6, squeezing, old storage: store more than 1 year in the environment of 20 DEG C;
S7, hook are adjusted: hook and adjust pol, wine degree and acidity;
S8, sterilization, packaging, obtain finished product.
Further, the rice of national standard reference selected by the rice in described step S1.
Further, the squeezing machine in described step S5 is plate and frame squeezing machine, and the pressure of described expressing process is 4 ~ 6Mpa.
Further, in the wine liquid sterilization in described step S6 and the sterilization packaging process in step S8, all adopt pasteurization, sterilization temperature is 80 ~ 85 DEG C, and the time is 10 ~ 15 minutes.
The invention has the beneficial effects as follows:
1) the present invention is by changing wheat koji consumption, adding prozyme and control feeding temperature, and substantially increase the growing amount of amino acid nitrogen in rice wine, the content of amino-acid nitrogen expands 1000 times;
2) wheat koji that the present invention adds is Xin Mai district, the height in its liquefaction power, saccharogenic power and fermenting power Jun Bichenmai district;
3) the acid starch enzyme activity of the new wheat koji of the present invention's interpolation is 6.54u/g, can meet the decomposition to starchy material in production process of yellow rice wine;
4) proteinase activity in new wheat koji of the present invention is lower, still containing a large amount of protein in lees of yellow wine, by the interpolation of prozyme, improves the content of protein decomposition rate and the rear amino acid nitrogen in rice wine of fermentation;
5) the present invention adopts cylinder formula to ferment and traditional feeding technique, and fermenting process is simple, convenient operation.
6) the present invention adopts 3 levels of orthogonal experiment to prozyme consumption, wheat koji consumption and these 3 factors of feeding temperature to analyze, and orthogonal experiment is reasonable, and experimental result is reliable.
Embodiment
Be clearly and completely described the technical scheme in this real inventive embodiments below, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, the every other embodiment that those of ordinary skill in the art obtain under the prerequisite of not making creative work, all belongs to the scope of protection of the invention.
Embodiment 1:
Yellow rice wine of the present invention is raw still adopts traditional feeding technique, specifically comprises the following steps:
S1, rice dipping: rice, through eluriating, soaks 24-36h with cold water, drains rear for subsequent use;
S2, steamed rice: the rice after draining is boiled, spreading for cooling to 28 DEG C, be divided into two portions, a part is used for nest, and a part is used for feeding;
Pot taken by S3, the cylinder that falls: the rice and yeast for brewing rice wine that are used for nest in step S2 are stirred, nest;
S4, feeding: in step S2 for adding the new wheat koji accounting for Raw Materials Rice gross weight 5-8% in the rice of feeding, turn evenly and ferment in input cylinder, feed temperature is 25-27 DEG C; Then in cylinder, drop into the prozyme accounting for Raw Materials Rice gross weight 0.10-0.20%, feed temperature is 25-27 DEG C;
S5, squeezing: the material fermented is carried out solid-liquid separation on plate and frame squeezing machine, until clear, the pressure of expressing process is 4 ~ 6Mpa;
Wine liquid sterilization after S6, squeezing, old storage: store more than 1 year in the environment of 20 DEG C, sterilization process adopts pasteurization, sterilization temperature 80 ~ 85 DEG C, and the time is 10 ~ 15 minutes;
S7, hook are adjusted: hook and adjust pol, wine degree and acidity;
S8, sterilization, packaging, obtain finished product, and sterilization process adopts pasteurization, and sterilization temperature 80 ~ 85 DEG C, the time is 10 ~ 15 minutes.
By test, the influence factor of research amino-acid nitrogen growing amount.This test adopts the fermentation of cylinder formula, and namely, fermentation is all carried out in cylinder, and every cylinder feeds intake 100 kilograms of rice (comprising feeding), and the rice of national standard reference selected by this rice.First the content (table 4) of amino-acid nitrogen under the quality (table 1) of new wheat koji and old wheat koji, enzyme system (table 2), vinasse composition (table 3) and wheat koji usage quantity different situations is analyzed.
Table 1 wheat koji quality analysis results
Table 2 wheat koji enzyme system analytical results
Table 3 lees of yellow wine table
Under table 4 wheat koji usage quantity different situations, amino-acid nitrogen (AN value) is containing scale
Wherein, liquefaction power unit: at 35 DEG C, under pH4.6 condition, the bent 1h of the 1g over dry 1g starch that can liquefy is 1 unit, and symbol is U, represents with " gram every gram hour (g/gh) ".
Saccharogenic power unit: at 35 DEG C, under pH4.6 condition, it is 1 unit that the bent 1h of 1g over dry transforms Zulkovsky starch generation 1mg glucose, and symbol is U, represents with " milligram every gram hour (mg/gh) ".
Fermenting power unit: at 30 DEG C, the 1g carbonic acid gas that in 72h, 0.5g distiller's yeast utilizes fermentable saccharide to produce is 1 unit, and symbol is U, represents with " gram every 0. 5 grams 72 hours (g/0.5g72h) ".
Acid starch enzyme activity unit: 1g solid koji is in 40 degree of temperature, and under pH4.0 condition, 1h liquefaction 1g Zulkovsky starch is 1 enzyme activity unit, represents with u/g.
Acid starch enzyme activity unit: 1g solid koji is in 40 degree of temperature, and under pH4.0 condition, 1h liquefaction 1g Zulkovsky starch is 1 enzyme activity unit, represents with u/g.
As can be seen from Table 1 and Table 2, new bent liquefaction power in raw wheat koji, saccharogenic power, fermenting power is all than Chen Qugao, and the saccharogenic power of ripe wheat koji, liquefaction power are all not as good as raw wheat koji; Because beat amylase containing a large amount of visiing in Testa Tritici, analyze additionally by wheat koji enzyme system, to the needs of the lytic enzyme of starchy material Neng Gou Full foot rice wine production, proteolytic enzyme is obviously not enough, causes breaks down proteins not enough, and after causing fermenting, in wine, amino nitrogen content is low, wheat koji cellulase, hemicellulose Mei No detects, these non-starch polysaccharides can affect the release of starch to a certain extent, thus the transformation efficiency of starch when directly affecting yellow wine fermentation.
As can be seen from Table 3, also there is the protein substance be not utilized in a large number in vinasse, further illustrate proteinase activity in wheat koji lower.As can be seen from Table 4, the generation effect of increase to amino-acid nitrogen of wheat koji consumption is not remarkable.
In sum, need reinforcement wheat koji being carried out to enzyme, namely add prozyme, guarantee the ratio of first-grade products of base wine.
Orthogonal test is carried out according to above-mentioned analytical results:
The consumption (A) of prozyme, wheat koji consumption (B), feeding temperature (C) are inquired into the impact of amino-acid nitrogen.Experimental program is according to orthogonal table L9 (3
4) carry out, level of factor table is in table 5, and experimental result expands 1000 times for index with the content of amino-acid nitrogen, and result is as described in Table 6.
Table 5 orthogonal test level of factor table
The result of table 6 orthogonal test
Can draw from the intuitive analysis of orthogonal test: the consumption (A) of prozyme, wheat koji consumption (B), feeding temperature (C) three factors, secondly consumption the having the greatest impact to amino-acid nitrogen growing amount of prozyme be wheat koji consumption and feeding temperature.Evaluate each factor by the size of extreme difference R and affect size to index, the working condition that amino-acid nitrogen growing amount is large is: A3B2C3, and namely prozyme consumption is 0.20%, and wheat koji consumption is 8%, and feeding temperature is 27 DEG C.
The invention has the beneficial effects as follows:
1) the present invention is by changing wheat koji consumption, adding prozyme and control feeding temperature, and substantially increase the growing amount of amino acid nitrogen in rice wine, the content of amino-acid nitrogen expands 1000 times;
2) wheat koji that the present invention adds is Xin Mai district, the height in its liquefaction power, saccharogenic power and fermenting power Jun Bichenmai district;
3) the acid starch enzyme activity of the new wheat koji of the present invention's interpolation is 6.54u/g, can meet the decomposition to starchy material in production process of yellow rice wine;
4) proteinase activity in new wheat koji of the present invention is lower, still containing a large amount of protein in lees of yellow wine, by the interpolation of prozyme, improves the content of protein decomposition rate and the rear amino acid nitrogen in rice wine of fermentation;
5) the present invention adopts cylinder formula to ferment and traditional feeding technique, and fermenting process is simple, convenient operation.
6) the present invention adopts 3 levels of orthogonal experiment to prozyme consumption, wheat koji consumption and these 3 factors of feeding temperature to analyze, and orthogonal experiment is reasonable, and experimental result is reliable.
The above is the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention; can also make some improvements and modifications, these improvements and modifications are also considered as protection scope of the present invention.
Claims (8)
1. a high yellow rice wine containing amino-acid nitrogen, be raw material with rice, it is characterized in that, wheat koji consumption is the 5-8% of Raw Materials Rice weight, and prozyme consumption is the 0.10-0.20% of Raw Materials Rice weight, and feeding temperature is 25-27 DEG C.
2. a kind of high yellow rice wine containing amino-acid nitrogen according to claim 1, it is characterized in that, described wheat koji is new wheat koji, described wheat koji 35 DEG C, pH is that liquefaction power under 4.6 conditions and saccharogenic power are respectively 8.54u/g and 912.3u/g, described wheat koji is 0.27u/g at the fermenting power of 30 DEG C.
3. a kind of high yellow rice wine containing amino-acid nitrogen according to claim 1 and 2, is characterized in that, described wheat koji 40 DEG C, pH is that proteinase activity under 4.0 conditions is only 19.06u/g.
4. a kind of high yellow rice wine containing amino-acid nitrogen according to claim 3, it is characterized in that, described prozyme is the mixture of one or more in proteolytic enzyme, cellulase, hemicellulase.
5. prepare a high method containing amino-acid nitrogen yellow rice wine as claimed in claim 1, adopt traditional feeding technique, it is characterized in that, comprise the following steps:
S1, rice dipping: rice, through eluriating, soaks 24-36h with cold water, drains rear for subsequent use;
S2, steamed rice: the rice after draining is boiled, spreading for cooling to 28 DEG C, be divided into two portions, a part is used for nest, and a part is used for feeding;
Pot taken by S3, the cylinder that falls: the rice and yeast for brewing rice wine that are used for nest in step S2 are stirred, nest;
S4, feeding: in step S2 for adding the new wheat koji accounting for Raw Materials Rice gross weight 5-8% in the rice of feeding, turn evenly and ferment in input cylinder, feed temperature is 25-27 DEG C; Then in cylinder, drop into the prozyme accounting for Raw Materials Rice gross weight 0.10-0.20%, feed temperature is 25-27 DEG C;
S5, squeezing: the material fermented is carried out solid-liquid separation, until clear on squeezing machine;
Wine liquid sterilization after S6, squeezing, old storage: store more than 1 year in the environment of 20 DEG C;
S7, hook are adjusted: hook and adjust pol, wine degree and acidity;
S8, sterilization, packaging, obtain finished product.
6. a kind of method prepared height and contain amino-acid nitrogen yellow rice wine according to claim 5, it is characterized in that, the rice of national standard reference selected by the rice in described step S1.
7. a kind of method prepared height and contain amino-acid nitrogen yellow rice wine according to claim 6, it is characterized in that, the squeezing machine in described step S5 is plate and frame squeezing machine, and the pressure of described expressing process is 4 ~ 6Mpa.
8. a kind of method prepared height and contain amino-acid nitrogen yellow rice wine according to claim 6 or 7, it is characterized in that, in the wine liquid sterilization in described step S6 and the sterilization packaging process in step S8, all adopt pasteurization, sterilization temperature is 80 ~ 85 DEG C, and the time is 10 ~ 15 minutes.
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| CN107354062A (en) * | 2017-09-12 | 2017-11-17 | 南通白蒲黄酒有限公司 | A kind of preparation method of fermental Chinese wolferry yellow wine |
| CN107455723A (en) * | 2017-08-10 | 2017-12-12 | 合肥工业大学 | A kind of method for the cooking wine that homoamino acid state nitrogen content is produced using lees of yellow wine |
| CN108384681A (en) * | 2018-05-09 | 2018-08-10 | 会稽山绍兴酒股份有限公司 | A kind of homoamino acid state nitrogen yellow rice wine and preparation method thereof |
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| CN108384681A (en) * | 2018-05-09 | 2018-08-10 | 会稽山绍兴酒股份有限公司 | A kind of homoamino acid state nitrogen yellow rice wine and preparation method thereof |
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