CN104911067B - 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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- CN104911067B CN104911067B CN201510383662.6A CN201510383662A CN104911067B CN 104911067 B CN104911067 B CN 104911067B CN 201510383662 A CN201510383662 A CN 201510383662A CN 104911067 B CN104911067 B CN 104911067B
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- rice
- acid nitrogen
- wine
- containing amino
- wheat koji
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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, more particularly to a kind of yellow rice wine containing amino-acid nitrogen high and preparation method thereof.
Background technology
Yellow rice wine is the alcoholic beverage of China's most national characters, is one of three most ancient big brewed wines of the world.Yellow rice wine wine
Property is submissive, and wine body is plentiful, the wine is mellow, nutritious, is brewageed in the world and taken the course of its own in history.Early in before more than 4000 years, we
Ancestors have just brewed original yellow rice wine, and its unique brewage process and spirits culture of long standing and well established make it in Chinese wine industry
Take the course of its own.Yellow rice wine be with cereal (south be mainly glutinous rice, and the north be mainly milled glutinous broomcorn millet and corn) be primary raw material, using wine
The common diastatic fermentation effect of the multiple-microorganism contained by medicine, wheat koji or meter Qu, the low wine degree fermented wine brewed,
Production technology is generally rice dipping, steamed rice, the cylinder that falls, fermentation, squeezing, pan-fried wine, envelope altar and ageing.Exactly Chinese rice wine is this unique
Brewage process, has finally achieved mellow, the nutritious feature of soft yellow rice wine wine body, elegant fragrance, implication, deep to receive vast consumption
Person's likes.
It is nutritious containing rich in protein, amino acid etc. in yellow rice wine.Amino acid be not only the Major Nutrient of yellow rice wine into
/ mono-, it is also the flavor substance or flavor precursor material of yellow rice wine, the local flavor to yellow rice wine has important contribution mostly important
It is that fermentation rice wine contains multiple proteins, more than 20 kinds of amino acid, and can not synthesize including human body must take the photograph by food
The 8 kinds of essential amino acids for taking, are described as being " liquid cake ".The total amino acid content of fermentation rice wine is in 4.6g/L~5.9g/L.
There is middle benefit gas QI invigorating, tonifying Qi beauty treatment；Can more help digestion diuresis, adjust human immune system, wash away in blood vessel formed
Thrombus, resist angiocardiopathy 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, ammonia
The content of base acid is higher, and the content of the amino-acid nitrogen in existing yellow rice wine is relatively low, it is impossible to meet demand of the human body to amino acid.
In sum, there is provided a kind of yellow rice wine containing amino-acid nitrogen high and preparation method thereof, amino acid nitrogen in rice wine is made
Content expand 1000 times, it appears it is increasingly important.
The content of the invention
The technical problems to be solved by the invention are, for deficiency of the prior art, there is provided a kind of high containing amino acid
Yellow rice wine of state 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
Demand.
In order to solve the above problems, the invention provides a kind of yellow rice wine containing amino-acid nitrogen high and preparation method thereof, should
With rice as raw material, wheat koji consumption is the 5-8% of Raw Materials Rice weight to method, and it is Raw Materials Rice weight to be combined enzyme dosage
0.10-0.20%, feeding temperature is 25-27 DEG C.
Further, the wheat koji be new wheat koji, the wheat koji 35 DEG C, pH be 4.6 under the conditions of liquefaction power and saccharification
Power is respectively 8.54u/g and 912.3u/g, and the wheat koji is 0.27u/g in 30 DEG C of fermenting power.
Further, the wheat koji 40 DEG C, pH be 4.0 under the conditions of prolease activity only 19.06u/g.
Further, the complex enzyme is the mixing of one or more in protease, cellulase, hemicellulase
Thing.
A kind of method for preparing the yellow rice wine containing amino-acid nitrogen high, using traditional feeding technique, comprises the following steps：
S1, rice dipping：Rice soaks 24-36h by eluriating with cold water, drains rear standby；
S2, steamed rice：Rice after draining is cooked, and spreading for cooling is divided into two parts to 28 DEG C, and a part is used for nest, one
Dividing is used for feeding；
S3, the cylinder that falls take pot：Nest rice and yeast for brewing rice wine in step S2 are stirred, nest；
S4, feeding：The new wheat of Raw Materials Rice gross weight 5-8% is accounted for addition in the rice for feeding in step S2
Song, is fermented after turning uniformly in input cylinder, and feed temperature is 25-27 DEG C；Then Raw Materials Rice gross weight is accounted for input in cylinder
The complex enzyme of 0.10-0.20% is measured, feed temperature is 25-27 DEG C；
S5, squeezing：The material that will be fermented carries out separation of solid and liquid on squeezer, until clear；
After S6, squeezing wine liquid is sterilized, old storage：Stored more than 1 year in 20 DEG C of environment；
S7, hook tune：Hook tune pol, wine degree and acidity；
S8, sterilization, packaging, obtain finished product.
Further, rice of the rice in the step S1 from national standard reference.
Further, the squeezer in the step S5 is plate and frame squeezer, the pressure of the expressing process for 4~
6Mpa。
Further, during the sterilization packaging in the wine liquid sterilization and step S8 in the step S6, using Pasteur
Bactericidal assay, sterilization temperature is 80~85 DEG C, and the time is 10~15 minutes.
The beneficial effects of the invention are as follows：
1) present invention substantially increases ammonia in yellow rice wine by changing wheat koji consumption, addition complex enzyme and control feeding temperature
The growing amount of base acid-state nitrogen, the content of amino-acid nitrogen expands 1000 times；
2) wheat koji of present invention addition is the new area of wheat, and its liquefaction power, saccharifying power and fermenting power are higher than Chen Maiqu；
3) the acid starch enzyme activity of the new wheat koji of present invention addition is 6.54u/g, in disclosure satisfy that production process of yellow rice wine
Decomposition to starchy material；
4) prolease activity in new wheat koji of the invention is relatively low, and substantial amounts of protein is still contained in lees of yellow wine, passes through
The addition of complex enzyme, improves the content of amino acid nitrogen in rice wine after protein decomposition rate and fermentation；
5), using the fermentation of cylinder formula and traditional feeding technique, fermentation process is simple, be easy to operation for the present invention.
6) present invention uses orthogonal experiment to this 3 the 3 of factor levels of compound enzyme dosage, wheat koji consumption and feeding temperature
It is analyzed, orthogonal experiment is reasonable, experimental result reliability.
Specific embodiment
The technical scheme in this real inventive embodiments is clearly and completely described below, it is clear that described implementation
Example is only a part of embodiment of the invention, rather than whole embodiments.Based on the embodiment in the present invention, this area is common
The every other embodiment that technical staff is obtained on the premise of creative work is not made, belongs to present invention protection
Scope.
Embodiment 1：
Yellow rice wine life of the invention specifically includes following steps still using traditional feeding technique：
S1, rice dipping：Rice soaks 24-36h by eluriating with cold water, drains rear standby；
S2, steamed rice：Rice after draining is cooked, and spreading for cooling is divided into two parts to 28 DEG C, and a part is used for nest, one
Dividing is used for feeding；
S3, the cylinder that falls take pot：By in step S2 be used for nest rice and yeast for brewing rice wine stir, nest；
S4, feeding：The new wheat of Raw Materials Rice gross weight 5-8% is accounted for addition in the rice for feeding in step S2
Song, is fermented after turning uniformly in input cylinder, and feed temperature is 25-27 DEG C；Then Raw Materials Rice gross weight is accounted for input in cylinder
The complex enzyme of 0.10-0.20% is measured, feed temperature is 25-27 DEG C；
S5, squeezing：The material that will be fermented carries out separation of solid and liquid on plate and frame squeezer, until clear, squeezing
The pressure of process is 4~6Mpa；
After S6, squeezing wine liquid is sterilized, old storage：Stored more than 1 year in 20 DEG C of environment, sterilization process uses Pasteur
Bactericidal assay, 80~85 DEG C of sterilization temperature, the time is 10~15 minutes；
S7, hook tune：Hook tune pol, wine degree and acidity；
S8, sterilization, packaging, obtain finished product, and sterilization process uses pasteurization, 80~85 DEG C of sterilization temperature, and the time is
10~15 minutes.
By experiment, the influence factor of amino-acid nitrogen growing amount is studied.This experiment is using the fermentation of cylinder formula, i.e., front and rear hair
Ferment is carried out all in cylinder, and feed intake 100 kilograms of rice (including feeding) per cylinder, rice of the rice from national standard reference.It is first
Quality (table 1) first to new wheat koji and old wheat koji, enzyme system (table 2), vinasse composition (table 3) and ammonia under wheat koji usage amount different situations
The content (table 4) of base acid-state nitrogen is analyzed.
The wheat koji quality analysis results of table 1
The wheat koji enzyme system analysis result of table 2
The lees of yellow wine table of table 3
Amino-acid nitrogen (AN values) content table under the wheat koji usage amount different situations of table 4
Wherein, liquefy unit of force：At 35 DEG C, under the conditions of pH4.6,1g over dry song 1h can liquefy 1g starch for 1 unit, symbol
Number be U, represented with " gram every gram of hour (g/gh) ".
Saccharification unit of force：At 35 DEG C, under the conditions of pH4.6,1g over dry song 1h conversion soluble starch generation 1mg glucose is
1 unit, symbol is U, is represented with " every gram of hour (mg/gh) of milligram ".
Fermentation unit of force：At 30 DEG C, 0.5g distiller's yeasts are 1 using the 1g carbon dioxide produced by fermentable saccharide in 72h
Unit, symbol is U, is represented with " gram every 0. 5 grams 72 hours (g/0.5g72h) ".
Acid starch enzyme activity unit：1g solid kojis in 40 degree of temperature, under the conditions of pH4.0,1h liquefaction 1g soluble starches
As 1 enzyme activity unit, is represented with u/g.
Acid starch enzyme activity unit：1g solid kojis in 40 degree of temperature, under the conditions of pH4.0,1h liquefaction 1g soluble starches
As 1 enzyme activity unit, is represented with u/g.
As can be seen from Table 1 and Table 2, new song liquefaction power in raw wheat koji, saccharifying power, fermenting power is and ripe all than Chen Qugao
Saccharifying power, the liquefaction power of wheat koji are all not as good as raw wheat koji；Because amylase is beaten containing substantial amounts of visiing in Testa Tritici, additionally by wheat
Inulinase system analyzes, to the catabolic enzyme of starchy material Neng Gou Full foots rice wine production the need for, protease is substantially not enough, causes egg
White matter decomposes not enough, and amino nitrogen content is low in wine after causing to ferment, and wheat koji cellulase, hemicellulose Mei No are detected,
These SNSPs can to a certain extent influence the release of starch, so as to directly affect the conversion of starch during yellow wine fermentation
Rate.
From table 3 it is observed that also there are a large amount of protein substances not being utilized in vinasse, wheat koji is further illustrated
Middle prolease activity is relatively low.As can be seen from Table 4, the increase of wheat koji consumption is not notable to the generation effect of amino-acid nitrogen.
In sum, it is necessary to carry out wheat koji the reinforcement of enzyme, that is, add complex enzyme to ensure the ratio of first-grade products of base liquor.
Orthogonal test is carried out according to above-mentioned analysis result：
The influence of the consumption (A), wheat koji consumption (B), feeding temperature (C) of complex enzyme to amino-acid nitrogen is inquired into.Experiment
Scheme is according to orthogonal arrage L9 (34) carry out, factor level table is shown in Table 5, and experimental result expands 1000 times with the content of amino-acid nitrogen
It is index, as a result as described in Table 6.
The orthogonal test factor level table of table 5
The result of the orthogonal test of table 6
Can be drawn from the analysis directly perceived of orthogonal test：The consumption (A) of complex enzyme, wheat koji consumption (B), feeding temperature (C)
In three factors, the influence of the consumption of complex enzyme to amino-acid nitrogen growing amount is maximum, is secondly wheat koji consumption and feeding temperature.
Influence size of each factor to index is evaluated by the size of extreme difference R, the big working condition of amino-acid nitrogen growing amount is：
A3B2C3, that is, it is 0.20% to be combined enzyme dosage, and wheat koji consumption is 8%, and feeding temperature is 27 DEG C.
The beneficial effects of the invention are as follows：
1) present invention substantially increases ammonia in yellow rice wine by changing wheat koji consumption, addition complex enzyme and control feeding temperature
The growing amount of base acid-state nitrogen, the content of amino-acid nitrogen expands 1000 times；
2) wheat koji of present invention addition is the new area of wheat, and its liquefaction power, saccharifying power and fermenting power are higher than Chen Maiqu；
3) the acid starch enzyme activity of the new wheat koji of present invention addition is 6.54u/g, in disclosure satisfy that production process of yellow rice wine
Decomposition to starchy material；
4) prolease activity in new wheat koji of the invention is relatively low, and substantial amounts of protein is still contained in lees of yellow wine, passes through
The addition of complex enzyme, improves the content of amino acid nitrogen in rice wine after protein decomposition rate and fermentation；
5), using the fermentation of cylinder formula and traditional feeding technique, fermentation process is simple, be easy to operation for the present invention.
6) present invention uses orthogonal experiment to this 3 the 3 of factor levels of compound enzyme dosage, wheat koji consumption and feeding temperature
It is analyzed, orthogonal experiment is reasonable, experimental result reliability.
The above is the preferred embodiment of the present invention, it is noted that for those skilled in the art
For, under the premise without departing from the principles of the invention, some improvements and modifications can also be made, these improvements and modifications are also considered as
Protection scope of the present invention.
Claims (7)
1. a kind of yellow rice wine containing amino-acid nitrogen high, with rice as raw material, it is characterised in that new wheat koji consumption is Raw Materials Rice weight
The 5-8% of amount, it is the 0.10-0.20% of Raw Materials Rice weight to be combined enzyme dosage, and feeding temperature is 25-27 DEG C；
The preparation method of the yellow rice wine containing amino-acid nitrogen high, using traditional feeding technique, comprises the following steps：
S1, rice dipping：Rice soaks 24-36h by eluriating with cold water, drains rear standby；
S2, steamed rice：Rice after draining is cooked, and spreading for cooling is divided into two parts to 28 DEG C, and a part is used for nest, and a part is used
In feeding；
S3, the cylinder that falls take pot：By in step S2 be used for nest rice and yeast for brewing rice wine stir, nest；
S4, feeding：The new wheat koji of Raw Materials Rice gross weight 5-8% is accounted for addition in the rice for feeding in step S2, is turned over
Fermented in input cylinder after mixing uniformly, feed temperature is 25-27 DEG C；Then Raw Materials Rice gross weight is accounted for input in cylinder
The complex enzyme of 0.10-0.20%, feed temperature is 25-27 DEG C；
S5, squeezing：The material that will be fermented carries out separation of solid and liquid on squeezer, until clear；
After S6, squeezing wine liquid is sterilized, old storage：Stored more than 1 year in 20 DEG C of environment；
S7, hook tune：Hook tune pol, wine degree and acidity；
S8, sterilization, packaging, obtain finished product.
2. a kind of yellow rice wine containing amino-acid nitrogen high according to claim 1, it is characterised in that the new wheat koji is 35
DEG C, pH be liquefaction power and saccharifying power respectively 8.54u/g and 912.3u/g under the conditions of 4.6, hair of the new wheat koji at 30 DEG C
Ferment power is 0.27u/g.
3. a kind of yellow rice wine containing amino-acid nitrogen high according to claim 1 and 2, it is characterised in that the new wheat koji exists
40 DEG C, pH be prolease activity only 19.06u/g under the conditions of 4.0.
4. a kind of yellow rice wine containing amino-acid nitrogen high according to claim 3, it is characterised in that the complex enzyme is albumen
Two or more mixture in enzyme, cellulase, hemicellulase.
5. a kind of yellow rice wine containing amino-acid nitrogen high according to claim 1, it is characterised in that big in the step S1
The rice of meter Xuan Yong national standard references.
6. a kind of yellow rice wine containing amino-acid nitrogen high according to claim 5, it is characterised in that the pressure in the step S5
Crusher is plate and frame squeezer, and the pressure of the expressing process is 4~6Mpa.
7. the yellow rice wine containing amino-acid nitrogen a kind of high according to claim 5 or 6, it is characterised in that in the step S6
Wine liquid is sterilized and step S8 in sterilization packaging during, using pasteurization, sterilization temperature is 80~85 DEG C, time
It is 10~15 minutes.
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Families Citing this family (4)
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| CN106754004A (en) * | 2016-12-02 | 2017-05-31 | 上海飘香酿造股份有限公司 | A kind of rice wine and preparation method thereof |
| CN107455723B (en) * | 2017-08-10 | 2020-09-22 | 合肥工业大学 | Method for producing cooking wine with high amino acid nitrogen content by using yellow wine lees |
| 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 |
| 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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