CN105420031A - Method for improving baijiu quality through biocatalysis of fat - Google Patents
Method for improving baijiu quality through biocatalysis of fat Download PDFInfo
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Abstract
The invention provides a method for improving the baijiu quality through biocatalysis of fat and belongs to the field of enzyme engineering and fermentation engineering. The method includes the following steps that a, 60-75 weight parts of starch, 8-12 weigh parts of protein, 1-5 weight parts of fibers and 3-7 weight parts of fat are taken as raw materials, water with the weight being 55-80% of the weight of the raw materials is added for wetting grains after coarse crushing, rice husks with the weight being 4-8% of the weight of the raw materials is taken and placed into a pot to be steamed while grain wetting is performed, and mixed cooling is performed according to the weight part ratio of the sum of the wet grains and the steamed rice husks to baijiu vinasse being 1:3 to 1:7; b, when the grain fermentation temperature in the step a is 30-40 DEG C, traditional yeast for making hard liquor with the weight being 20-40% of the weight of the raw grains, yeast mouldy bran with the weight being 2-8% of the weight of the raw grains, and lipase with the weight being 1-4%o of the weight of the raw grains are added and evenly mixed to be put into a pond to be fermented for 30-60 d at 20-40 DEG C, wherein the lipase is prepared from by lipolysis enzyme, easter synthesizing enzyme and transesterification enzyme according to the weight part ratio of 3: (0.98-1.03): (0.4-0.6); c, after fermentation in the b step ends, layered distillation is performed, and raw baijiu is obtained.
Description
Technical field:
The present invention relates to and utilize the biocatalysis of lipase to improve a kind of novel method of white wine quality on the basis of traditional liquor technique, belong to enzyme engineering and bioengineering field, especially a kind of by conventional solid-state fermentation with advanced person fatty concerted catalysis technology merge the method improving distilled spirit fragrance component mutually.
Background technology:
White wine has history of more than one thousand years in China, and its Particular craft can be rated as the great pioneering work of working people in ancient times.It is loved by the people with transparent outward appearance, quiet and tastefully laid out fragrance, mellow mouthfeel.But liquor production still continues to use traditional production technique in many aspects, its shortcoming is that consumption grain is high, and liquor ratio of raw material is low, and the production cycle is long.Along with the development of enzymology and the exploitation of micro-organism enzyme preparation, the solution of the problems referred to above is made to have had guarantee.The metabolism of four large materials (starch, protein, Mierocrystalline cellulose, fat) in raw material, be improve yeast of white wine, improve quality liquor rate, enriching the key of distilled spirit fragrance material, is also foothold and the starting point of opening up more aromatic white spirits.
Ester is the extremely important flavour substances of a class in China white wine brewing process, is the basis of former wine layering deciding grade and level.Because the compound lipases content brewageed in environment is low, and the parcel of other compositions to be unfavorable for that the reasons such as lipase decomposition cause fat utilization rate very low, have impact on the content of Ester in white wine and enrich degree.Therefore, select lipolytic ferment, Lipase absobed enzyme, transesterification enzyme to add in brewing system, improve esterifying power, improve the content of all kinds of ester material, enrich distilled spirit fragrance component, be given to good local flavor of sampling wine; Also improve quality liquor rate simultaneously, solve the contradiction of vinosity and the yield of liquor preferably; Be conducive to process stabilizing, enhance productivity.
Summary of the invention:
The object of this invention is to provide a kind of method utilizing the biocatalysis of fat to produce white wine, improve fat utilization rate by interpolation lipolytic ferment, Lipase absobed enzyme, transesterification enzyme, thus improve Ester content and enrich degree.Meanwhile, improve white wine quality liquor rate, the quality of white spirit of every batch is more stable.
Object of the present invention realizes by following technical measures:
The method is carried out in accordance with the following steps:
A. the fat getting the starch of 60 ~ 75 weight parts, the albumen of 8 ~ 12 weight parts, the fiber of 1 ~ 5 weight part and 3 ~ 7 weight parts is raw material, the water profit grain of raw material weight 55 ~ 80% is added after coarse crushing, on the rice husk getting raw material weight 4 ~ 8% while profit grain, pot carries out rice husk steaming, then according to (profit grain+rice husk steaming): grain unstrained spirits is made in the weight mixing heat radiation of Chinese liquor distiller grains=1:3 ~ 1:7;
B. when the grain unstrained spirits temperature of a step is 30 DEG C ~ 40 DEG C, add again traditional Daqu of raw grain weight 20 ~ 40%, 2 ~ 8% yeast wheat bran, 1 ~ 4 ‰ by lipolytic ferment: Lipase absobed enzyme: transesterification enzyme=3:(0.98 ~ 1.03): the lipase that (0.4 ~ 0.6) weight is mixed into, mixes rear 20 DEG C ~ 40 DEG C pit entry fermentation 30 ~ 60d;
C., after b step fermentation ends, white spirit original wine is distilled to obtain in layering.
Object of the present invention also realizes by following technical measures:
The water that profit grain described in a step adds is 65 ~ 80 DEG C, and the profit grain time is 9 ~ 12h; The rice husk steaming time described in a step is 70 ~ 120min, then vexed 10 ~ 40min; Raw material described in a step is the fat of the starch of 65 ~ 70 weight parts, the albumen of 9 ~ 10 weight parts, the fiber of 3 ~ 4 weight parts and 4 ~ 5 weight parts; Raw material described in a step is Chinese sorghum, barley, wheat, corn, rice, millet, glutinous rice, sweet potato or pea; The water that profit grain described in a step adds is 70 ~ 75% of raw material weight; Raw material described in a step is barley or glutinous rice.
Raw material appropriateness pulverized, 65 ~ 80 DEG C of water profit grains, moisture twice interpolation, first adds 40% ~ 60%, adds residue water again after two hours.Material moistening steams rice husk simultaneously, and rear airing is to tasteless, and this object to be mixed taste for removing rice husk.Then grain unstrained spirits is made with vinasse mixing heat radiation; After temperature drops to 30 ~ 40 DEG C, add the lipase that traditional Daqu, yeast wheat bran, lipolytic ferment and Lipase absobed enzyme and transesterification enzyme are mixed into, after mixing, pit entry fermentation; Go out pond after fermentation ends, then adopt layering to distill former wine, store;
The present invention is the process for making wine that integrated traditional liquor zymotechnique is integrated with advanced biological enzyme concerted catalysis technology, and the former wine that method of the present invention obtains is after sensory evaluation and trace ingredients are analyzed, and result is as follows:
The white wine ester that method of the present invention is produced is obviously fragrant, and band grain is stuck with paste fragrant, comparatively alcohol and, pleasant impression is long, stores aromatic strongly fragrant, and in raw material, the utilization ratio of fat improves 100 ~ 300% compared with original zymotechnique, improves raw grain utilization ratio; Esterifying power improves 2 ~ 3 times, and the content of Ester improves obviously, and kind is abundanter; Each batch experiment result stability improves.Quality liquor rate improves 10 ~ 30%, and quality liquor rank is higher, and economic benefit is obvious; Former wine is through trace ingredients analysis, and total ester content improves 10 ~ 20%, total acid content improves 15 ~ 25%, higher alcohols content improves 15 ~ 30%.The method significantly improves the utilization ratio of fat in liquor-making raw material, improves the rank of quality liquor, and distilled spirit fragrance component is abundanter simultaneously, and quality of white spirit stability improves obviously.
Present invention process is applicable to brewageing of aromatic Chinese spirit, fen-flavor type white spirit and Maotai-flavor liquor.
Embodiment:
Following examples further illustrate content of the present invention, but should not be construed as limitation of the present invention.Without departing from the spirit and substance of the case in the present invention, the amendment do the inventive method, step or condition or replacement, all belong to scope of the present invention.
Embodiment 1:
The barley of a. getting the fat of the starch of 60 weight parts, the albumen of 12 weight parts, the fiber of 1 weight part and 7 weight parts is raw material, the water profit grain 9h of the raw material weight 55% of 65 DEG C is added after coarse crushing, moisture twice interpolation, first add 60%, residue water is added again after two hours, on the rice husk getting raw material weight 8% while profit grain, pot carries out rice husk steaming 120min, then vexed 10min, then according to (profit grain+rice husk steaming): grain unstrained spirits is made in the weight mixing heat radiation of Chinese liquor distiller grains=1:3;
B. when the grain unstrained spirits temperature of a step is 30 DEG C, add again traditional Daqu of raw grain weight 40%, 2% yeast wheat bran, 4 ‰ by lipolytic ferment: Lipase absobed enzyme: the lipase that transesterification enzyme=3:0.98:0.6 weight is mixed into, mixes rear 40 DEG C of pit entry fermentation 30d;
C., after b step fermentation ends, white spirit original wine is distilled to obtain in layering.
The white wine adding multiple lipase compared with original technique in raw material the utilization ratio of fat improve 189%, esterifying power improves 2.5 times, and quality liquor rate improves 22%; Former wine is through trace ingredients analysis, and total acid content improves 17.8%, higher alcohols content improves 17.7%, total ester content improves 18.3%.Wherein, part ester class content is as following table:
Embodiment 2:
A. the fat getting the starch of 75 weight parts, the albumen of 8 weight parts, the fiber of 5 weight parts and 3 weight parts is raw material, the water profit grain 12h of the raw material weight 55% of 80 DEG C is added after coarse crushing, moisture twice interpolation, first add 40%, residue water is added again after two hours, on the rice husk getting raw material weight 4% while profit grain, pot carries out rice husk steaming 70min, then vexed 40min, then according to (profit grain+rice husk steaming): grain unstrained spirits is made in the weight mixing heat radiation of Chinese liquor distiller grains=1:7;
B. when the grain unstrained spirits temperature of a step is 40 DEG C, add again traditional Daqu of raw grain weight 20%, 8% yeast wheat bran, 1 ‰ by lipolytic ferment: Lipase absobed enzyme: the lipase that transesterification enzyme=3:1.03:0.4 weight is mixed into, mixes rear 20 DEG C of pit entry fermentation 60d;
C., after b step fermentation ends, white spirit original wine is distilled to obtain in layering.
The white wine adding multiple lipase compared with original technique in raw material the utilization ratio of fat improve 230%, esterifying power improves 2 times, and quality liquor rate improves 24.5%; Former wine is through trace ingredients analysis, and total acid content improves 23.5%, higher alcohols content improves 25%, total ester content improves 12.6%.Wherein, part ester class content is as following table:
Embodiment 3:
A. the fat getting the starch of 68 weight parts, the albumen of 10 weight parts, the fiber of 3 weight parts and 5 weight parts is raw material, the water profit grain 10h of the raw material weight 70% of 72 DEG C is added after coarse crushing, moisture twice interpolation, first add 50%, residue water is added again after two hours, on the rice husk getting raw material weight 6% while profit grain, pot carries out rice husk steaming 90min, then vexed 25min, then according to (profit grain+rice husk steaming): grain unstrained spirits is made in the weight mixing heat radiation of Chinese liquor distiller grains=1:5;
B. when the grain unstrained spirits temperature of a step is 35 DEG C, add again traditional Daqu of raw grain weight 30%, 6% yeast wheat bran, 2.5 ‰ by lipolytic ferment: Lipase absobed enzyme: the lipase that transesterification enzyme=3:1:0.5 weight is mixed into, mixes rear 30 DEG C of pit entry fermentation 45d;
C., after b step fermentation ends, white spirit original wine is distilled to obtain in layering.
The white wine adding multiple lipase compared with original technique in raw material the utilization ratio of fat improve 260%, esterifying power improves 3 times, and quality liquor rate improves 28%; Former wine is through trace ingredients analysis, and total acid content improves 21.2%, higher alcohols content improves 24%, total ester content improves 15.4%.Wherein, part ester class content is as following table:
Embodiment 4:
The barley of a. getting the fat of the starch of 70 weight parts, the albumen of 9 weight parts, the fiber of 4 weight parts and 4 weight parts is raw material, the water profit grain 9h of the raw material weight 70% of 65 DEG C is added after coarse crushing, moisture twice interpolation, first add 40%, residue water is added again after two hours, on the rice husk getting raw material weight 8% while profit grain, pot carries out rice husk steaming 120min, then vexed 10min, then according to (profit grain+rice husk steaming): grain unstrained spirits is made in the weight mixing heat radiation of Chinese liquor distiller grains=1:6;
B. when the grain unstrained spirits temperature of a step is 30 DEG C, add again traditional Daqu of raw grain weight 40%, 2% yeast wheat bran, 4 ‰ by lipolytic ferment: Lipase absobed enzyme: the lipase that transesterification enzyme=3:1:0.5 weight is mixed into, mixes rear 40 DEG C of pit entry fermentation 40d;
C., after b step fermentation ends, white spirit original wine is distilled to obtain in layering.
Embodiment 5:
The barley of a. getting the fat of the starch of 65 weight parts, the albumen of 10 weight parts, the fiber of 3 weight parts and 5 weight parts is raw material, the water profit grain 12h of the raw material weight 75% of 80 DEG C is added after coarse crushing, moisture twice interpolation, first add 60%, residue water is added again after two hours, on the rice husk getting raw material weight 4% while profit grain, pot carries out rice husk steaming 70min, then vexed 40min, then according to (profit grain+rice husk steaming): grain unstrained spirits is made in the weight mixing heat radiation of Chinese liquor distiller grains=1:4;
B. when the grain unstrained spirits temperature of a step is 30 DEG C, add again traditional Daqu of raw grain weight 40%, 2% yeast wheat bran, 4 ‰ by lipolytic ferment: Lipase absobed enzyme: the lipase that transesterification enzyme=3:1:0.5 weight is mixed into, mixes rear 30 DEG C of pit entry fermentation 50d;
C., after b step fermentation ends, white spirit original wine is distilled to obtain in layering.
Embodiment 6:
Substitute barley with glutinous rice, Chinese sorghum, wheat, corn, rice, millet, sweet potato or pea respectively, other is respectively with embodiment 1-5.
Claims (7)
1. utilize the biocatalysis of fat to improve a method for white wine quality, it is characterized in that the method is carried out in accordance with the following steps:
A. the fat getting the starch of 60 ~ 75 weight parts, the albumen of 8 ~ 12 weight parts, the fiber of 1 ~ 5 weight part and 3 ~ 7 weight parts is raw material, the water profit grain of raw material weight 55 ~ 80% is added after coarse crushing, on the rice husk getting raw material weight 4 ~ 8% while profit grain, pot carries out rice husk steaming, then according to (profit grain+rice husk steaming): grain unstrained spirits is made in the weight mixing heat radiation of Chinese liquor distiller grains=1:3 ~ 1:7;
B. when the grain unstrained spirits temperature of a step is 30 DEG C ~ 40 DEG C, add again traditional Daqu of raw grain weight 20 ~ 40%, 2 ~ 8% yeast wheat bran, 1 ~ 4 ‰ by lipolytic ferment: Lipase absobed enzyme: transesterification enzyme=3:(0.98 ~ 1.03): the lipase that (0.4 ~ 0.6) weight is mixed into, mixes rear 20 DEG C ~ 40 DEG C pit entry fermentation 30 ~ 60d;
C., after b step fermentation ends, white spirit original wine is distilled to obtain in layering.
2. a kind of method utilizing the biocatalysis of fat to improve white wine quality according to claim 1, it is characterized in that the water that the profit grain described in a step adds is 65 ~ 80 DEG C, the profit grain time is 9 ~ 12h.
3. a kind of method utilizing the biocatalysis of fat to improve white wine quality according to claim 1, is characterized in that the rice husk steaming time described in a step is 70 ~ 120min, then vexed 10 ~ 40min.
4. a kind of method utilizing the biocatalysis of fat to improve white wine quality according to claim 1, the raw material that it is characterized in that described in a step is the fat of the starch of 65 ~ 70 weight parts, the albumen of 9 ~ 10 weight parts, the fiber of 3 ~ 4 weight parts and 4 ~ 5 weight parts.
5. a kind of method utilizing the biocatalysis of fat to improve white wine quality according to claim 1, is characterized in that the raw material described in a step is Chinese sorghum, barley, wheat, corn, rice, millet, glutinous rice, sweet potato or pea.
6. a kind of method utilizing the biocatalysis of fat to improve white wine quality according to claim 1 and 2, is characterized in that the water that the profit grain described in a step adds is 70 ~ 75% of raw material weight.
7. a kind of method utilizing the biocatalysis of fat to improve white wine quality according to claim 1, is characterized in that the raw material described in a step is barley or glutinous rice.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110982649A (en) * | 2019-12-25 | 2020-04-10 | 四川汉碑酒业有限公司 | Multi-grain mixed wine brewing process |
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2016
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| CN110982649A (en) * | 2019-12-25 | 2020-04-10 | 四川汉碑酒业有限公司 | Multi-grain mixed wine brewing process |
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