CN106591072B - A method of promoting anchovy seafood wine flavour - Google Patents
A method of promoting anchovy seafood wine flavour Download PDFInfo
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- CN106591072B CN106591072B CN201611162332.5A CN201611162332A CN106591072B CN 106591072 B CN106591072 B CN 106591072B CN 201611162332 A CN201611162332 A CN 201611162332A CN 106591072 B CN106591072 B CN 106591072B
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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
- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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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
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Abstract
The invention discloses a kind of methods for promoting anchovy seafood wine flavour, belong to marine product exploitation and wine field.The method of the present invention includes the following steps: anchovy crushing addition water and protease digests, and access delicate fragrance type wine obtains first fermentation fermented grain with koji fermentation 14-17d after the sorghum of enzymolysis liquid and saccharification mixes, and adds ginger fermentation 2-3d and obtains final fermenting grain；Rice and delicate fragrance type wine koji fermentation 4-5d are added into final fermenting grain, then accesses the raw fragrant pressure raw meat fermented grain that rhodotorula glutinis fermentation 2-3d is obtained；Raw fragrant pressure raw meat fermented grain and Maotai-flavor vinasse are mixed into fermentation 2-3d and obtain the final fermenting grain of anchovy, distilled, plucked wine and take 65 degree 5:3-4 is deployed by volume with top wine and 45-65 degree middle section wine, storage 30d alec wine derived above.The alec wine that the present invention obtains, wine body is soft, there is the light delicate flavour of fish and the flavour of wine body note taste, there is picometre fragrance, pure and mild paste flavor taste, and entrance is comfortably long.
Description
Technical field
The invention belongs to marine product exploitation and wine fields, and in particular to a method of promote anchovy seafood wine flavour.
Background technique
Anchovy yield in ocean is high, but its is small in size, is not easy to be processed into clean fish product.Anchovy while band
There is certain fishy smell, this also limits its product development and application significantly.Minced fillet system is focused primarily upon to the application of anchovy at present
The development and application of product.Since the meat and taste of anchovy are relatively poor compared with other fish, so the fish developed by anchovy
Meat competitiveness is relatively weak.
Contain a large amount of protease in anchovy body, partial hydrolysis can be carried out to the albumen of itself；And anchovy contain it is rich
Rich protein, can be used as the nitrogen source of microbial growth and metabolism.Many researchs are it has been found that yeast has certain deodorant
Effect, alcohol also have the effect of centainly covering fishy smell.With the alec wine that anchovy produces, fishy smell is excessively obvious, to some consumption
Person is less accustomed to, it is therefore desirable to increase the fragrance of alec wine.
Summary of the invention
It is an object of the invention to overcome shortcoming and deficiency of the existing technology, a kind of promotion anchovy seafood aroma is provided
The method of taste and the alec wine obtained by this method.
The purpose of the invention is achieved by the following technical solution:
A method of anchovy seafood wine flavour is promoted, is included the following steps:
(1) anchovy enzymolysis
Water and protease is added after anchovy is ground into anchovy powder, mixes enzymatic hydrolysis, removes supernatant liquid after static layering,
Lower liquid is enzymolysis liquid.
(2) sorghum is saccharified
Boiling again after sorghum is sufficiently impregnated in water is added carbohydrase and is saccharified after the sorghum spreading for cooling of boiling
Sorghum.
(3) it ferments
The sorghum of saccharification and the enzymolysis liquid ratio of 100:7-9 in mass ratio are uniformly mixed, and are then accessed delicate fragrance type wine and are used
Song mixes post-fermentation 14-17d, obtains first fermentation fermented grain.
(4) deodorization post-fermentation
Ginger is added into first fermented wine unstrained spirits, ferment 2-3d, obtains final fermenting grain.
(5) raw fragrant pressure raw meat third time is fermented
Rice is added into final fermenting grain and delicate fragrance type wine is bent, is uniformly mixed post-fermentation 4-5d, then access and glue red ferment
Female bacterium solution fermentation 2-3d, the raw fragrant pressure raw meat fermented grain obtained.The additional amount of the rice is the 1/30-1/ of final fermenting grain quality
10。
(6) fermentation promotes Sauce flavor
The ratio of raw fragrant pressure raw meat fermented grain and Maotai-flavor vinasse 4-5:1 in mass ratio is mixed, ferment 2-3d, obtains anchovy most
Whole fermenting grain.
(7) it distills
The final fermenting grain of anchovy is distilled, is segmented and plucks wine, 65 degree of alcoholic strength the above are head wine, 45-65 degree be middle section wine,
45 degree the following are tail wine.The temperature of the distillation is preferably 80-90 DEG C.
(8) it deploys
Taking wine and middle section wine, 5:3-4 is deployed by volume, and 30d alec wine derived above is stored after allotment.
Anchovy powder as described in step (1) is preferably by being added to cutmixer for the ice cube of anchovy and its quality 1/5-1/4
In, 5000-6000r/m crushes 20-30min and obtains.
Protease as described in step (1) is preferably compound protease Protamex；The temperature of enzymatic hydrolysis is preferably 50-55
℃；The time of static layering is preferably 20-30min.
Step (1) is preferred are as follows: the ice cube of anchovy and its quality 1/5-/14 is added in cutmixer, 5000-6000r/m powder
Broken 20-30min obtains anchovy powder.Anchovy powder is mixed evenly with water 1:1-1.3 in mass ratio, then adds into mixed liquor
The compound protease Protamex for entering its quality 1-2% removes upper layer in 50-55 DEG C of enzymatic hydrolysis 8-10h, static layering 20-30min
Liquid, obtain the enzymolysis liquid of lower layer.
The additional amount of carbohydrase described in step (2) is preferably the 1-2% of sorghum weight in wet base；The condition of saccharification is preferably 40-
45 DEG C of saccharification 6-8h.
Step (2) is preferred are as follows: is added to sorghum in the 70-75 DEG C of warm water of 3-3.5 times of its quality and impregnates 8-12h, then
In 100 DEG C of boiling 2-2.5h, spreading for cooling at room temperature is placed.After spreading for cooling 10-12h, the carbohydrase of sorghum weight in wet base 1-2% is added, stirring is mixed
It closes uniformly, in 40-45 DEG C of heat preservation 6-8h, the sorghum being saccharified.
The access amount of delicate fragrance type wine song described in step (3) is preferably the 1-2% for the sorghum quality being saccharified.
The additional amount of ginger described in step (4) is preferably the 3-5% of first fermentation fermented grain quality.
Rice described in step (5) is preferably the clear Lay mansion scented rice of Thailand.
The additional amount of delicate fragrance type wine song described in step (5) is preferably the 1- of final fermenting grain and rice gross mass
2%。
Rhodotorula glutinis described in step (5) is preferably rhodotorula glutinis ACCC 20030.
Rhodotorula glutinis bacterium solution described in step (5) is preferably prepared by a method comprising the following steps: after rice crushes
20 mesh sieve are crossed, the water of 4-4.5 times of quality of rice is then added, boils 20-30min, access Rhodotorula glutinis fungus, 20-22 DEG C
Culture 36-44h obtains rhodotorula glutinis bacterium solution.
The access amount of rhodotorula glutinis bacterium solution described in step (5) is preferably the 0.5- of fermented grain gross mass after fermenting 4-5d
1%。
The temperature of above steps fermentation is preferably as follows: the temperature fermented in step (3) is 20-23 DEG C；Hair in step (4)
The temperature of ferment is 18-20 DEG C；The temperature of fermentation described in step (5) is 20-22 DEG C；The temperature of fermentation in step (6) is
18-20℃。
A kind of alec wine, is obtained by the above method.
The invention has the advantages that and the utility model has the advantages that the present invention using anchovy as raw material, by raw material, strain it is preferred,
Improve the fragrance of alec wine.The alec wine that the present invention obtains, wine body is soft, have fish light delicate flavour and wine body note taste it is special
Flavor, there is picometre fragrance, pure and mild paste flavor taste, and entrance is comfortably long.
Specific embodiment
Below with reference to embodiment, the present invention is described in further detail, and embodiments of the present invention are not limited thereto.
Embodiment 1
1, material
Anchovy: it is purchased from the industrial group in Zhoushan.Protease: Novi believes compound protease Protamex.Delicate fragrance type wine is bent: mountain
Eastern Liangshan Xu Fang yeast Co., Ltd.Fully automatic high-speed cutmixer: Weir is mechanical.Rhodotorula glutinis: rhodotorula glutinis ACCC 20030.
Rice: the commercially available clear Lay mansion scented rice of Thailand.Maotai-flavor vinasse: Renhuai City original pond vinasse sell Co., Ltd.
2, method
(1) anchovy crushes
The ice cube of its quality 1/5 is added in anchovy when crushing, 20 jin of each inventory is crushed with cutmixer 5000r/m
20min obtains anchovy powder.
(2) anchovy enzymolysis
Anchovy powder is mixed with water 1:1 in mass ratio, is stirred evenly, then its quality (anchovy powder is added into mixed liquor
With the mixed liquor quality of water) 1/100 compound protease Protamex, in 50 DEG C of enzymatic hydrolysis 8h.Static layering 20min, in removal
The liquid of layer, obtains the liquid (enzymolysis liquid) of lower layer.
(3) sorghum is saccharified
Sorghum is added in 70 DEG C of warm water of 3 times of its quality and impregnates 8h, then in 100 DEG C of boiling 2h, placed at room temperature
Spreading for cooling.After spreading for cooling 10h, carbohydrase is added, the additional amount of carbohydrase is the 1% of sorghum weight in wet base, is uniformly mixed, protects at 40 DEG C
Warm 6h, the sorghum being saccharified.
(4) it ferments
The sorghum of saccharification and the enzymolysis liquid ratio of 100:7 in mass ratio are uniformly mixed, and then access delicate fragrance type wine song, clearly
Fragrant distiller's yeast access amount is the 1% of the sorghum quality of saccharification, in 23 DEG C of fermentation 15d after mixing, obtains first fermentation fermented grain.
(5) deodorization post-fermentation
Fresh ginger is cleaned up with tap water, and then ginger is cut into block, block size about 2cm × 3cm × 3cm.In ancient times
The ginger of its quality 3% is added in secondary fermentation fermented grain, after mixing in 20 DEG C of fermentation 2d, obtains final fermenting grain.
(6) raw fragrant pressure raw meat third time is fermented
Rice is added into final fermenting grain, ratio is final fermenting grain: rice=20:1(mass ratio), it adds final
The delicate fragrance type wine of fermenting grain and rice gross mass 1% is bent, after mixing in 20 DEG C of fermentation 4d.Then rhodotorula glutinis kind is accessed
Sub- liquid, rhodotorula glutinis seed liquor access amount are 0.5% of fermented grain gross mass after fermenting 4d, are uniformly mixed, in 22 DEG C of fermentation 2d, obtain
Raw fragrant pressure raw meat fermented grain.
The preparation of rhodotorula glutinis seed liquor: rice smashes it through 20 mesh sieve, and 4 times of quality of rice then are added originally
Water boils 20min, accesses rhodotorula glutinis slant strains, and access amount is 2 rings/100mL, and 22 DEG C of culture 36h obtain rhodotorula glutinis kind
Sub- liquid.
(7) fermentation promotes Sauce flavor
Raw fragrant pressure raw meat fermented grain mix with Maotai-flavor vinasse, and mixing mass ratio perfume of making a living presses raw meat fermented grain: Maotai-flavor vinasse=5:1,
18 DEG C of fermentation 2d, obtain the final fermenting grain of anchovy.
(8) it distills
The final fermenting grain of anchovy is distilled, is segmented and plucks wine, and the temperature in distillation still is maintained at 80-90 DEG C, plucks the wine of wine
Precision is divided into 65 degree of wine or more, middle section wine 45-65 degree, 45 degree of tail wine or less.
(9) it deploys
Wine and middle section wine are taken, by volume 5:3(wine: middle section wine) allotment, storage at room temperature is placed after deployed
30d obtains alec wine.
(10) wine body flavor
Alec wine is tasted, mouthfeel evaluation is carried out.Wine body flavor: wine body is soft, there is the light delicate flavour and wine body note taste of fish
Flavour, there is picometre fragrance, pure and mild paste flavor taste, and entrance is comfortably long.
Comparative test 1
Without deodorization post-fermentation, remaining operates the alec wine wine body flavor finally obtained with embodiment 1: there is fishy smell, it is difficult
Entrance.
Comparative test 2
In addition to anchovy digests 6h with compound protease Protamex, remaining operates the alec wine finally obtained with embodiment 1
Wine body flavor: having pico- bitter taste, and wine body is not soft.
Comparative test 3
It ferments without the fragrant pressure raw meat third time of life, remaining operates the alec wine wine body flavor finally obtained with embodiment 1:
Wine body is micro- dry and astringent, there is light fishy smell.
Comparative test 4
Sauce flavor is promoted without fermentation, remaining operates the alec wine wine body flavor finally obtained with embodiment 1: wine
Body is soft, there is the light fishy smell of fish and the flavour of wine body note taste, there is picometre fragrance, not pure and mild paste flavor taste, and entrance relaxes
It fits long.
Comparative test 5
It is carrying out not accessing rhodotorula glutinis seed liquor when raw fragrant pressure raw meat third time is fermented, remaining operation is with embodiment 1, finally
Obtained alec wine wine body flavor: wine body is soft, there is the light delicate flavour of fish, there is picometre fragrance, pure and mild paste flavor taste, and fragrance is micro-
Micro- deficiency, entrance be not soft.
The above embodiment is a preferred embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, other any changes, modifications, substitutions, combinations, simplifications made without departing from the spirit and principles of the present invention,
It should be equivalent substitute mode, be included within the scope of the present invention.
Claims (10)
1. a kind of method for promoting anchovy seafood wine flavour, characterized by the following steps:
(1) anchovy enzymolysis
Water and protease are added after anchovy is crushed, mixes enzymatic hydrolysis 8-10h, removes supernatant liquid, lower liquid after static layering
For enzymolysis liquid；
(2) sorghum is saccharified
The height that carbohydrase is saccharified is added in boiling again after sorghum is sufficiently impregnated in water after the sorghum spreading for cooling of boiling
Fine strain of millet；
(3) it ferments
The sorghum of saccharification and the enzymolysis liquid ratio of 100:7-9 in mass ratio are uniformly mixed, and are then accessed delicate fragrance type wine song, are mixed
Post-fermentation 14-17d obtains first fermentation fermented grain；
(4) deodorization post-fermentation
Ginger is added into first fermented wine unstrained spirits, ferment 2-3d, obtains final fermenting grain；
(5) raw fragrant pressure raw meat third time is fermented
Rice is added into final fermenting grain and delicate fragrance type wine is bent, is uniformly mixed post-fermentation 4-5d, then access sticky red rhodotorula
Liquid fermentation 2-3d, the raw fragrant pressure raw meat fermented grain obtained；The additional amount of the rice is the 1/30-1/10 of final fermenting grain quality；
(6) fermentation promotes Sauce flavor
The ratio of raw fragrant pressure raw meat fermented grain and Maotai-flavor vinasse 4-5:1 in mass ratio is mixed, ferment 2-3d, obtains anchovy and finally sends out
Ferment unstrained spirits；
(7) it distills
The final fermenting grain of anchovy is distilled, is segmented and plucks wine, and 65 degree of alcoholic strength are middle section wine, 45 degree the above are head wine, 45-65 degree
The following are tail wine；
(8) it deploys
Taking wine and middle section wine, 5:3-4 is deployed by volume, and 30d alec wine derived above is stored after allotment.
2. the method according to claim 1 for promoting anchovy seafood wine flavour, it is characterised in that: step (1) are as follows: by anchovy
And its ice cube of quality 20-25% is added in cutmixer, 5000-6000r/m crushes 20-30min；Smashed anchovy is pressed with water
Mass ratio 1:1-1.3 is mixed evenly, then the compound protease Protamex, In of its quality 1-2% are added into mixed liquor
50-55 DEG C of enzymatic hydrolysis 8-10h, static layering 20-30min remove the liquid on upper layer, obtain the enzymolysis liquid of lower layer.
3. the method according to claim 1 for promoting anchovy seafood wine flavour, it is characterised in that: step (2) are as follows: by sorghum
It is added in the 70-75 DEG C of warm water of 3-3.5 times of its quality and impregnates 8-12h, then in 100 DEG C of boiling 2-2.5h, place at room temperature
Spreading for cooling；After spreading for cooling 10-12h, the carbohydrase of sorghum weight in wet base 1-2% is added, is uniformly mixed, in 40-45 DEG C of heat preservation 6-8h, obtains
To the sorghum of saccharification.
4. the method according to claim 1 for promoting anchovy seafood wine flavour, it is characterised in that: described in step (3)
The access amount of delicate fragrance type wine song is the 1-2% of the sorghum quality of saccharification.
5. the method according to claim 1 for promoting anchovy seafood wine flavour, it is characterised in that: described in step (4)
The additional amount of ginger is the 3-5% of first fermentation fermented grain quality.
6. the method according to claim 1 for promoting anchovy seafood wine flavour, it is characterised in that: described in step (5)
The additional amount of delicate fragrance type wine song is the 1-2% of final fermenting grain and rice gross mass.
7. the method according to claim 1 for promoting anchovy seafood wine flavour, it is characterised in that: described in step (5)
Rhodotorula glutinis is rhodotorula glutinis ACCC 20030.
8. the method according to claim 1 for promoting anchovy seafood wine flavour, it is characterised in that: described in step (5)
Rhodotorula glutinis bacterium solution is prepared by a method comprising the following steps: rice smashes it through 20 mesh sieve, and rice 4-4.5 is then added
The water of times quality boils 20-30min, accesses Rhodotorula glutinis fungus, and 20-22 DEG C of culture 36-44h obtains rhodotorula glutinis bacterium solution；It is viscous
The access amount of rhodotorula bacterium solution is the 0.5-1% of fermented grain gross mass after fermenting 4-5d.
9. the method according to claim 1 for promoting anchovy seafood wine flavour, it is characterised in that: ferment in step (3)
Temperature is 20-23 DEG C；The temperature fermented in step (4) is 18-20 DEG C；The temperature of fermentation described in step (5) is 20-22
℃；The temperature of fermentation in step (6) is 18-20 DEG C.
10. a kind of alec wine, it is characterised in that: obtained by the described in any item methods of claim 1-9.
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| CN108165417B (en) * | 2018-02-28 | 2021-02-12 | 普安县应宏酒厂 | Wine making method for improving aroma of strong aromatic white wine |
| CN113317482B (en) * | 2021-06-09 | 2023-04-14 | 佛山市海天(宿迁)调味食品有限公司 | Black bean flavor oyster sauce, oyster sauce base stock, oyster sauce and production methods thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1542118A (en) * | 2003-11-07 | 2004-11-03 | 孙克满 | Fish wine and its making process |
| KR20090007015A (en) * | 2007-07-13 | 2009-01-16 | 유제숙 | Seafood liquor without adding sugar and a preparation method thereof |
| CN102660436A (en) * | 2012-05-24 | 2012-09-12 | 中国海洋大学 | Oyster yellow wine |
| CN105062801A (en) * | 2015-09-24 | 2015-11-18 | 湖北工业大学 | Production method of Fen-Maotai-flavor liquor |
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2016
- 2016-12-15 CN CN201611162332.5A patent/CN106591072B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1542118A (en) * | 2003-11-07 | 2004-11-03 | 孙克满 | Fish wine and its making process |
| KR20090007015A (en) * | 2007-07-13 | 2009-01-16 | 유제숙 | Seafood liquor without adding sugar and a preparation method thereof |
| CN102660436A (en) * | 2012-05-24 | 2012-09-12 | 中国海洋大学 | Oyster yellow wine |
| CN105062801A (en) * | 2015-09-24 | 2015-11-18 | 湖北工业大学 | Production method of Fen-Maotai-flavor liquor |
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