CN106244383A - A kind of reduce the integrated processing method of Content of Biogenic Amines in yellow wine - Google Patents
A kind of reduce the integrated processing method of Content of Biogenic Amines in yellow wine Download PDFInfo
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- CN106244383A CN106244383A CN201610890039.4A CN201610890039A CN106244383A CN 106244383 A CN106244383 A CN 106244383A CN 201610890039 A CN201610890039 A CN 201610890039A CN 106244383 A CN106244383 A CN 106244383A
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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
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0408—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of inorganic added material
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Abstract
The invention discloses and a kind of reduce the integrated processing method of Content of Biogenic Amines in yellow wine, belong to brewing yellow rice wine technical field, it is on the basis of not changing process for making yellow rice wine flow process, by the rice before fermenting to the cylinder that falls or the converted mash before alcohol fermentation add propolis and ε polylysine, laccase and copper gluconate is added in fermentation ends forward direction fermentation liquid, carry out the three-procedure of adsorption treatment through pyrophosphoric acid oxygen zirconium packed column before filling yellow wine, Content of Biogenic Amines relatively traditional handicraft in yellow wine is made to decline more than 80%, and yellow wine traditional index and local flavor etc. unaffected.The present invention is easy and simple to handle, whole technique environmental protection, it is not necessary to increase more equipment, be suitable to large-scale promotion application.
Description
Technical field
The invention belongs to brewing yellow rice wine technical field, be specifically related to a kind of reduce the integrated process of Content of Biogenic Amines in yellow wine
Method.
Background technology
Yellow wine is the rarity of the Chinese nation, the most the history of more than 5,000 year, with medicated beer, wine claim the world three big
Ancient wine.Yellow wine is deep because alcoholic strength is submissive, wine body is plentiful, vinosity is mellow to be liked by our people, and with its bright-coloured color and luster, solely
Special flavour, abundant nutrition and be world-famous for.Meanwhile, yellow wine is health care's good merchantable brand of Chinese tradition, is often used as Chinese medicine
The introduction taken medicine, is considered " length of hundred medicines ".Compendium of Material Medica has stated 69 kinds of medicated wine that can treat disease in detail, all with yellow wine system
Become.Therefore, day by day focusing on the society now of health care, the market prospect of yellow wine is the most wide.But, protect paying close attention to yellow wine
While health-care function, the safety of product is paid attention to by people the most further.The fermentation production process complicated difficult control of yellow wine, is easily generated
Some potential harmful substances, in the middle of this, biogenic amine receives extensive concern.Biogenic amine is the nitrogenous base of a class low-molecular-weight
The general name of property organic compound.By its chemical constitution, biogenic amine can be divided into aliphatic (putrescine, cadaverine, spermine, spermidine), virtue
Fragrant race's (tyramine, phenethylamine) and heterocyclic (histamine, tryptamines).Forefathers' research shows, putrescine is the primary biological amine in yellow wine, its
Secondary is tyramine.
Biogenic amine, as the potential risk factor in yellow wine product, is objective reality and can not be ignored.At present, for Huang
The origin cause of formation of biogenic amine in wine, following two aspects of main employing control Content of Biogenic Amines: 1) improve production technology, such as patent of invention
" yellow wine production technology of a kind of low yield biogenic amine " (publication number: CN 104694332A) is by during the rice dipping of pre-treatment
Inoculating lactic acid bacterium reduces biogenic amine yield, strengthens leaven consumption in the primary fermentation stage and is aided with low temperature fermentation, on after fermentation rank
Section adds forced ventilation and stirring grows with lactic acid bacteria inhibiting, and pasteurization is used in sterilizing instead；2) improvement relevant bacteria species, such as patent of invention
" strain can reduce the saccharomyces cerevisiae of biogenic amine in yellow wine and construction method thereof and application " (publication number: CN 104046572A) leads to
Cross and knock out peptide gene before the PEP4 of saccharomyces cerevisiae, it is thus achieved that the saccharomyces cerevisiae engineered yeast of low protease A vigor, and be applied to send out
Ferment produces in the yellow wine of low biogenic amine content.But these methods are just for some technological process, the most comprehensively, the most relatively
For practicality and reliability the strongest.Meanwhile, carrying out building genetic engineering bacterium for the microorganism producing biogenic amine, its safety has
Treat to investigate further.The present invention on the basis of not changing process for making yellow rice wine flow process, integrated utilization control bacteria growing, enzymic degradation
With the means such as physical absorption, formed and a set of reduce the process technique of Content of Biogenic Amines in yellow wine efficiently, easily.
Summary of the invention
It is an object of the invention to provide and a kind of reduce the integrated processing method of Content of Biogenic Amines in Monas cuspurpureus Went yellow wine, it can have
Effect reduces Content of Biogenic Amines in yellow wine, significantly improves the edible safety of yellow wine product.
For achieving the above object, the present invention adopts the following technical scheme that
A kind of reduce the integrated processing method of Content of Biogenic Amines in yellow wine, including following three partial contents: one is to the cylinder fermentation that falls
Converted mash before front rice or alcohol fermentation adds propolis and epsilon-polylysine；Two is at fermentation ends forward direction fermentation liquid
Middle interpolation laccase and copper gluconate；Three is before filling the container through pyrophosphoric acid oxygen zirconium packed column, gained yellow wine to be carried out adsorption treatment.
Described fall cylinder fermentation be the cylinder fermentation procedure that falls that solid fermentation produces in yellow rice wine production techniques；Described alcohol fermentation is liquid
Alcohol fermentation operation in fermenting and producing yellow rice wine production techniques.
Described propolis is natural propolis or commercially available pure propolis, and its addition is rice or the 3 of converted mash weight～5%.
The addition of described epsilon-polylysine is rice or the 0.1 of converted mash weight～0.3 ‰.
Before yellow wine solid fermentation terminates 5～7d are specifically referred to or before yellow wine liquid fermentation terminates before described fermentation ends
24～36h.
The addition of described laccase is 10000～25000U/kg；The addition of described copper gluconate is 0 ~ 10mg/kg.
The preparation method of described pyrophosphoric acid oxygen zirconium packed column is pyrophosphoric acid oxygen zirconium powder to be in NaCl and NaOH concentration
The aqueous solution of 0.01M soaks 8h, after filtering and washing, gained powder is filled in lucite post, stand 2 ~ 3h, then use
20wt% ethanol solution washing 1h, forms the pyrophosphoric acid oxygen zirconium that ratio of height to diameter is 16～20:1 and fills fixed bed.
When using pyrophosphoric acid oxygen zirconium packed column to carry out adsorption treatment, the flow velocity of yellow wine is 220～400mL/h.
Present invention rice before the cylinder fermentation that falls or the converted mash before alcohol fermentation add propolis and epsilon-polylysine, can
Effectively control the growth of miscellaneous bacteria in fermentation system, particularly prevent infecting of thing amine microorganism, thus reduce biogenic amine
Metabolism synthesizes；Laccase and copper gluconate is added, in the activation of copper gluconate in fermentation ends forward direction fermentation liquid
Under, utilize the oxidation reaction of Laccase Catalyzed part biological amine, thus degradable fermented during the biogenic amine that formed；And before filling the container
Gained yellow wine employing pyrophosphoric acid oxygen zirconium packed column is carried out adsorption treatment, the available pyrophosphoric acid distinctive pore passage structure of oxygen zirconium and
Intermolecular active force absorbed portion biogenic amine.
Compared with prior art the present invention has the effect that
(1) means such as the present invention integrated utilization control bacteria growing, enzymic degradation and physical absorption, define a set of efficient, easy
Reducing the process technique of Content of Biogenic Amines in yellow wine, it can make Content of Biogenic Amines relatively traditional handicraft decline more than 80% in yellow wine, and
Overcome the shortcoming that conventional single perfecting by stage technique exists in terms of practicality and reliability.
(2) present invention is easy and simple to handle, practicality and highly reliable, does not change the original local flavor of yellow wine and quality, whole technique
Environmental protection, it is not necessary to increase more equipment, be suitable to large-scale promotion application.
Detailed description of the invention
Present example is chosen the batch that in several production process of yellow rice wine, biogenic amine total amount is more and is carried out thing amine test of being born,
Do not suggest that these batch Content of Biogenic Amines represent industry biogenic amine level.
Embodiment 1: the preparation of pyrophosphoric acid oxygen zirconium packed column
Pyrophosphoric acid oxygen zirconium powder is at room temperature soaked in NaCl and NaOH concentration is in the aqueous solution of 0.01M, electromagnetic agitation
After 8h with distilled water filtering and washing to eluate electrical conductivity with distillation electrical conductivity of water consistent, then will process after Jiao
Zirconium phosphate oxygen powder is filled in lucite post, stands 2～3h, then uses 20wt% under conditions of flow velocity 220～400mL/h
Ethanol solution washing 1h, forms pyrophosphoric acid oxygen zirconium that ratio of height to diameter is 16～20:1 filling fixed bed.
Embodiment 2: a kind of reduce the method for biogenic amine in solid-state fermentation process brew Monas cuspurpureus Went yellow wine
(1) by patent " production technology of a kind of cool-type low-alcohol rice wine " (CN 101691533A) described content, solid-state is used to send out
Ferment method produces Monas cuspurpureus Went yellow wine, by obtained wine thereby sample after tubular membrane ultrafiltration as a control group.
(2) on the basis of matched group technological process, fall cylinder fermentation before Oryza glutinosa and Semen oryzae sativae in add its gross weight 5%
Commercially available pure propolis and the epsilon-polylysine of 0.1 ‰；In fermentation ends first 5 days, add by the amount of 25000U/kg in karusen
Add laccase, add copper gluconate by the amount of 8mg/kg；Finally by the wine sample after tubular membrane ultrafiltration with 220～400mL/h stream
The pyrophosphoric acid oxygen zirconium packed column that speed is prepared by embodiment 1, obtained wine thereby sample is as experimental group.
(3) document " high efficiency liquid phase chromatographic analysis method of 9 kinds of biogenic amine in yellow wine " (Cao Lirui etc., " Food Science " are pressed
.2016,37 (4): 103-107) described condition, use HPLC that wine sample is detected, each Content of Biogenic Amines is shown in Table 1.
Content of Biogenic Amines (unit: mg/L) in table 1 solid-state fermentation process brew Monas cuspurpureus Went yellow wine
Through evaluating, two groups of wine samples are at the aspect no significant difference such as local flavor, mouthfeel, and from table 1, biogenic amine in experimental group wine sample
Content relatively matched group reduces 88.00%.
Embodiment 3: a kind of reduce the method for biogenic amine in liquid-state fermentation technology brew Monas cuspurpureus Went yellow wine
(1) list of references " exploitation of liquefaction process brewing yellow rice wine new technology " (Sheng Fengyun. Southern Yangtze University, 2013:5) described content,
Malt yeast changing into Monas cuspurpureus Went, uses liquid fermentation method brew Monas cuspurpureus Went yellow wine, obtained wine thereby sample is as a control group.
(2) on the basis of matched group technological process, the converted mash before alcohol fermentation adds the natural of its weight 3%
Propolis and the epsilon-polylysine of its weight 0.3 ‰；36h before alcohol fermentation terminates, is added by the amount of 10000U/kg in karusen
Add laccase；Finally the pyrophosphoric acid oxygen zirconium that canned front wine sample is prepared by embodiment 1 with the flow velocity of 220～400mL/h is filled
Post, obtained wine thereby sample is as experimental group.
(3) document " high efficiency liquid phase chromatographic analysis method of 9 kinds of biogenic amine in yellow wine " (Cao Lirui etc., " Food Science " are pressed
.2016,37 (4): 103-107) described condition, use HPLC that wine sample is detected, each Content of Biogenic Amines is shown in Table 2.
Content of Biogenic Amines (unit: mg/L) in table 2 liquid-state fermentation technology brew Monas cuspurpureus Went yellow wine
Through evaluating, two groups of wine samples are at the aspect no significant difference such as local flavor, mouthfeel, and from table 2, biogenic amine in experimental group wine sample
Content relatively matched group reduces 84.43%.
Embodiment 4: a kind of reduce the method for biogenic amine in solid-state fermentation process brewing yellow wine
(1) press document " brewing yellow rice wine process biogenic amine Changing Pattern and producing bacterial strain research " thereof (Luan Tongqing. Southern Yangtze University,
2013:25-26) described content, uses solid state fermentation to produce yellow wine, and obtained wine thereby sample is as a control group.
(2) on the basis of matched group technological process, in the rice of tank fermentation forward direction spreading for cooling that falls, its weight 5% is added
Natural propolis and the epsilon-polylysine of its weight 0.2 ‰；Before after fermentation terminates 7 days, in karusen, press the amount of 20000U/kg
Add laccase；Finally before dress altar, the pyrophosphoric acid oxygen zirconium that wine sample is prepared by embodiment 1 with the flow velocity of 220～400mL/h is filled out
Filling post, obtained wine thereby sample is as experimental group.
(3) document " high efficiency liquid phase chromatographic analysis method of 9 kinds of biogenic amine in yellow wine " (Cao Lirui etc., " Food Science " are pressed
.2016,37 (4): 103-107) described condition, use HPLC that wine sample is detected, each Content of Biogenic Amines is shown in Table 3.
Content of Biogenic Amines (unit: mg/L) in table 3 solid-state fermentation process brewing yellow wine
Through evaluating, two groups of wine samples are at the aspect no significant difference such as local flavor, mouthfeel, and from table 3, biogenic amine in experimental group wine sample
Content relatively matched group reduces 83.10%.
Embodiment 5: a kind of reduce the method for biogenic amine in liquid-state fermentation technology brewing yellow wine
(1) press the document research of yellow wine " the full liquefied produce " (Yue Chun, Wei Hongchun. food industry science and technology, 2002,23 (8):
70-72) described content, uses liquid fermentation method to produce yellow wine, and obtained wine thereby sample is as a control group.
(2) on the basis of matched group technological process, the converted mash before alcohol fermentation adds the natural of its weight 3%
Propolis and the epsilon-polylysine of its weight 0.3 ‰；24h before alcohol fermentation terminates, is added by the amount of 15000U/kg in karusen
Add laccase, add copper gluconate by the amount of 2mg/kg；Finally canned front wine sample is passed through with the flow velocity of 220～400mL/h
The pyrophosphoric acid oxygen zirconium packed column of embodiment 1 preparation, obtained wine thereby sample is as experimental group.
(3) document " high efficiency liquid phase chromatographic analysis method of 9 kinds of biogenic amine in yellow wine " (Cao Lirui etc., " Food Science " are pressed
.2016,37 (4): 103-107) described condition, use HPLC that wine sample is detected, each Content of Biogenic Amines is shown in Table 4.
Content of Biogenic Amines (unit: mg/L) in table 4 liquid-state fermentation technology brewing yellow wine
Through evaluating, two groups of wine samples are at the aspect no significant difference such as local flavor, mouthfeel, and from table 4, biogenic amine in experimental group wine sample
Content relatively matched group reduces 86.05%.
The foregoing is only presently preferred embodiments of the present invention, all impartial changes done according to scope of the present invention patent with
Modify, all should belong to the covering scope of the present invention.
Claims (8)
1. one kind is reduced the integrated processing method of Content of Biogenic Amines in yellow wine, it is characterised in that: include following three partial contents: one
It is that the rice before the cylinder fermentation that falls or the converted mash before alcohol fermentation add propolis and epsilon-polylysine；Two is in fermentation ends
Forward direction fermentation liquid adds laccase and copper gluconate；Three is to be entered through pyrophosphoric acid oxygen zirconium packed column by gained yellow wine before filling the container
Row adsorption treatment.
Integrated processing method the most according to claim 1, it is characterised in that the cylinder that falls described in: fermentation is that solid fermentation produces Huang
The cylinder fermentation procedure that falls in wine technique；Described alcohol fermentation is the alcohol fermentation operation that liquid fermentation produces in yellow rice wine production techniques.
Integrated processing method the most according to claim 1, it is characterised in that: described propolis is natural propolis or commercially available pure
Clean propolis, its addition is rice or the 3 of converted mash weight～5%.
Integrated processing method the most according to claim 1, it is characterised in that: the addition of described epsilon-polylysine is rice
Or the 0.1 of converted mash weight～0.3 ‰.
Integrated processing method the most according to claim 1, it is characterised in that: specifically refer to yellow wine before described fermentation ends solid
5～7d or yellow wine liquid fermentation before state fermentation ends terminate before 24～36h.
Integrated processing method the most according to claim 1, it is characterised in that: the addition of described laccase be 10000～
25000U/kg；The addition of described copper gluconate is 0 ~ 10mg/kg.
Integrated processing method the most according to claim 1, it is characterised in that: the preparation side of described pyrophosphoric acid oxygen zirconium packed column
Method is that in NaCl and NaOH concentration, pyrophosphoric acid oxygen zirconium powder is in the aqueous solution of 0.01M immersion 8h, by institute after filtering and washing
Obtaining powder to be filled in lucite post, stand 2 ~ 3h, then wash 1h with 20wt% ethanol solution, forming ratio of height to diameter is 16～20:
The pyrophosphoric acid oxygen zirconium of 1 fills fixed bed.
Integrated processing method the most according to claim 1, it is characterised in that: during adsorption treatment the flow velocity of yellow wine be 220～
400mL/h。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106754057A (en) * | 2016-12-30 | 2017-05-31 | 浙江工业大学 | A kind of health care red starter glutinous wine and preparation method thereof |
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| CN1737103A (en) * | 2005-05-18 | 2006-02-22 | 新疆芳草湖制药有限公司 | Propolis wine |
| CN101701203A (en) * | 2009-11-27 | 2010-05-05 | 南京农业大学 | Lactobacillus plantarum and application thereof |
| CN101724591A (en) * | 2009-11-27 | 2010-06-09 | 南京农业大学 | Lactobacillus plantarum strain and application thereof |
| US20110097464A1 (en) * | 2009-10-22 | 2011-04-28 | Ge Healthcare Bio-Sciences Ab | Method for liquid processing |
| CN102984961A (en) * | 2010-06-11 | 2013-03-20 | 诺维信公司 | A method to reduce biogenic amine content in food |
| CN104388329A (en) * | 2014-09-15 | 2015-03-04 | 中国食品发酵工业研究院 | Application of lactobacillus plantarum in degradation of biogenic amines in wine making |
-
2016
- 2016-10-13 CN CN201610890039.4A patent/CN106244383B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1737103A (en) * | 2005-05-18 | 2006-02-22 | 新疆芳草湖制药有限公司 | Propolis wine |
| US20110097464A1 (en) * | 2009-10-22 | 2011-04-28 | Ge Healthcare Bio-Sciences Ab | Method for liquid processing |
| CN101701203A (en) * | 2009-11-27 | 2010-05-05 | 南京农业大学 | Lactobacillus plantarum and application thereof |
| CN101724591A (en) * | 2009-11-27 | 2010-06-09 | 南京农业大学 | Lactobacillus plantarum strain and application thereof |
| CN102984961A (en) * | 2010-06-11 | 2013-03-20 | 诺维信公司 | A method to reduce biogenic amine content in food |
| CN104388329A (en) * | 2014-09-15 | 2015-03-04 | 中国食品发酵工业研究院 | Application of lactobacillus plantarum in degradation of biogenic amines in wine making |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106754057A (en) * | 2016-12-30 | 2017-05-31 | 浙江工业大学 | A kind of health care red starter glutinous wine and preparation method thereof |
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