CN106754019A - A kind of method of utilization anchovy fermenting and producing alec wine - Google Patents
A kind of method of utilization anchovy fermenting and producing alec wine Download PDFInfo
- Publication number
- CN106754019A CN106754019A CN201611161500.9A CN201611161500A CN106754019A CN 106754019 A CN106754019 A CN 106754019A CN 201611161500 A CN201611161500 A CN 201611161500A CN 106754019 A CN106754019 A CN 106754019A
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- wine
- anchovy
- sorghum
- quality
- 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
- C12G3/02—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
- 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 method of utilization anchovy fermenting and producing alec wine, belong to marine product exploitation and wine field.The inventive method comprises the following steps：Anchovy is crushed and adds water and protease to be digested, enzymolysis liquid accesses the delicate fragrance type wine 20d of koji fermentation 15 after being mixed with the sorghum of saccharification, obtains first fermentation fermented grain；Add ginger to be further continued for 2 3d that ferment, obtain final fermenting grain；Final fermenting grain is distilled, is segmented and plucks wine, more than 65 degree of alcoholic strength be head wine, 45 65 degree be stage casing wine, less than 45 degree be tail wine；Take a wine and stage casing wine by volume 4.5 5.5:30 35d of storage obtain alec wine after 2.7 3.3 ratio is deployed.The alec wine wine body that the present invention is obtained is soft, there is the light fishy smell of fish and the flavour of wine body note taste, and entrance is comfortable, different from the existing wine body of in the market.The present invention has expanded anchovy product development and application, improves the economic worth of anchovy.
Description
Technical field
The invention belongs to marine product exploitation and wine field, and in particular to a kind of side of utilization anchovy fermenting and producing alec wine
Method.
Background technology
Anchovy yield in ocean is high, but its small volume, it is not easy to be processed into the fish product of cleaning.Anchovy is while band
There is certain fishy smell, this also limits its product development and application significantly.Application to anchovy at present focuses primarily upon minced fillet system
The development and application of product.Because 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 substantial amounts 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 as the nitrogen source of microbial growth and metabolism.Many researchs necessarily cover raw meat it has been found that alcohol has
The effect of taste.
The content of the invention
It is an object of the invention to expand anchovy product development and application, there is provided one kind utilizes anchovy fermenting and producing alec
The method of wine and the alec wine obtained by the method.
The purpose of the present invention is achieved through the following technical solutions：
A kind of method of utilization anchovy fermenting and producing alec wine, comprises the following steps：
（1）Anchovy enzymolysis
Water and protease are added after anchovy is ground into anchovy powder, enzymolysis is mixed, supernatant liquid, lower floor are removed after static layering
Liquid is enzymolysis liquid.
（2）Sorghum is saccharified
Sorghum boiling again after abundant immersion in water, adds carbohydrase to carry out the height being saccharified after the sorghum spreading for cooling of boiling
Fine strain of millet.
（3）Fermentation
The sorghum of saccharification and enzymolysis liquid in mass ratio 100:The ratio of 7-10 is well mixed, and then accesses delicate fragrance type wine song, mixes
Even after fermentation 15-20d, obtains first fermentation fermented grain.
（4）Deodorization after fermentation
Ginger is added toward first fermented wine unstrained spirits, ferment 2-3d, obtains final fermenting grain.
（5）Distillation
Final fermenting grain is distilled, is segmented and plucks wine, more than 65 degree of alcoholic strength be head wine, 45-65 degree be stage casing wine, less than 45 degree
It is tail wine.
（6）Allotment
Take a wine and stage casing wine 4.5-5.5 by volume:The ratio allotment of 2.7-3.3, deployed rear storage 30d fishes derived above
Sauce wine.
Step（1）Described in anchovy powder be preferably added to cutmixer by by the ice cube of anchovy and its quality 1/5-1/4
In, 5000-6000r/m crushes 20-30min and obtains.
Step（1）Described in protease be preferably compound protease Protamex；The temperature of enzymolysis is preferably 50-60
℃；The time of static layering is preferably 20-30min.
Step（1）Preferably：The ice cube of anchovy and its quality 1/5-1/4 is added in cutmixer, 5000-6000r/m powder
Broken 20-30min obtains anchovy powder.Anchovy powder and water in mass ratio 1:1-1.3 mixing and stirrings, then toward in mixed liquor plus
Enter the compound protease Protamex of its quality 1-2%, 8-10h, static layering 20-30min are digested at 50-60 DEG C, remove upper strata
Liquid, obtain the enzymolysis liquid of lower floor.
Step（2）Described in the addition of carbohydrase be preferably the 1-5% of sorghum weight in wet base；The condition of saccharification is preferably 30-
40 DEG C of saccharification 6-9h.
Step（2）Preferably：Sorghum is added in the 70-80 DEG C of warm water of 3-4 times of its quality and soaks 8-10h, Ran Hou
100 DEG C of boiling 2-3h, place spreading for cooling at room temperature.After spreading for cooling 10-12h, the carbohydrase of sorghum weight in wet base 1-5% is added, stirring mixing is equal
It is even, it is incubated 6-9h, the sorghum being saccharified at 30-40 DEG C.
Step（3）Described in the bent access amount of delicate fragrance type wine be preferably saccharification sorghum quality 1-6%；Described
The temperature of fermentation is preferably 20-23 DEG C.
Step（4）Described in the addition of ginger be preferably the 3-8% of first fermentation fermented grain quality；Described fermentation
Temperature is preferably 18-20 DEG C.
Step（5）Described in the temperature of distillation be preferably 80-90 DEG C.
Preferably, the method for described utilization anchovy fermenting and producing alec wine comprises the following steps：
（1）Anchovy enzymolysis
The ice cube of anchovy and its quality 1/5 is added in cutmixer, 5000r/m crushes 20min and obtains anchovy powder.Anchovy powder
With water in mass ratio 1:1 mixing and stirring, then toward the compound protease Protamex of its quality 1% is added in mixed liquor, 50
DEG C enzymolysis 8h, static layering 20min, remove upper strata liquid, obtain the enzymolysis liquid of lower floor.
（2）Sorghum is saccharified
Sorghum is added in 70 DEG C of warm water of 3 times of its quality and soaks 8h, then in 100 DEG C of boiling 2h, place spreading for cooling at room temperature.
After spreading for cooling 10h, the carbohydrase of sorghum weight in wet base 1% is added, be uniformly mixed, 6h, the sorghum being saccharified are incubated at 40 DEG C.
（3）Fermentation
The sorghum of saccharification and enzymolysis liquid in mass ratio 100:7 ratio is well mixed, and then accesses the sorghum quality 5% of saccharification
Delicate fragrance type wine is bent, and ferment 15d after mixing at 23 DEG C, obtains first fermentation fermented grain.
（4）Deodorization after fermentation
The ginger of its quality 3% is added toward first fermented wine unstrained spirits, ferment 2d at 20 DEG C, obtains final fermenting grain.
（5）Distillation
Final fermenting grain is distilled, is segmented and plucks wine, and the temperature in distillation still is maintained at 80-90 DEG C, and more than 65 degree of alcoholic strength is
Head wine, 45-65 degree be stage casing wine, less than 45 degree be tail wine.
（6）Allotment
Take a wine and stage casing wine by volume 5:3 ratio allotment, deployed rear storage 30d obtains alec wine.
A kind of alec wine, is obtained by the above method.
The invention has the advantages that and beneficial effect：With anchovy as raw material, fermentation obtains a kind of alec wine to the present invention, its
Wine body is soft, there is the light fishy smell of fish and the flavour of wine body note taste, and entrance is comfortable, different from the existing wine body of in the market.
The present invention has expanded anchovy product development and application, improves the economic worth of anchovy.
Specific embodiment
With reference to embodiment, the present invention is described in further detail, but embodiments of the present invention not limited to this.
Embodiment 1
1st, material
Anchovy：Purchased from the industrial group in Zhoushan.Protease：Novi believes compound protease Protamex.Delicate fragrance type wine is bent：Shan Dongliang
Shan Xufang Daqu Co., Ltd.Fully automatic high-speed cutmixer：Weir machinery.
2nd, method
（1）Anchovy is crushed
Anchovy adds the ice cube of its quality 1/5 when crushing, 20 jin of each inventory is crushed 20min, obtained with cutmixer 5000r/m
To anchovy powder.
（2）Anchovy enzymolysis
Anchovy powder and water in mass ratio 1:1 mixing, stirs, then toward adding its quality in mixed liquor（Anchovy powder and water
Mixed liquor quality）1% compound protease Protamex, 8h is digested at 50 DEG C.Static layering 20min, removes the liquid on upper strata
Body, obtains the liquid of lower floor（Enzymolysis liquid）.
（3）Sorghum is saccharified
Sorghum is added in 70 DEG C of warm water of 3 times of its quality and soaks 8h, then in 100 DEG C of boiling 2h, place spreading for cooling at room temperature.
After spreading for cooling 10h, carbohydrase is added, the addition of carbohydrase is the 1% of sorghum weight in wet base, is uniformly mixed, and 6h is incubated at 40 DEG C,
The sorghum being saccharified.
（4）Fermentation
The sorghum of saccharification and enzymolysis liquid in mass ratio 100:7 ratio is well mixed, and then accesses delicate fragrance type wine song, access amount
It is the 5% of the sorghum quality of saccharification, ferment 15d after mixing at 23 DEG C, obtains first fermentation fermented grain.
（5）Deodorization after fermentation
Fresh ginger is cleaned up with running water, and then ginger is cut into block, block size about 2cm × 3cm × 3cm.Toward first hair
The ginger of its quality 3% is added in ferment fermented grain, ferment 2d after being well mixed at 20 DEG C, obtains final fermenting grain.
（6）Distillation
Final fermenting grain is distilled, is segmented and plucks wine, and the temperature in distillation still is maintained at 80-90 DEG C, and the alcoholic strength for plucking wine is divided into
Below more than 65 degree of wine of head, stage casing wine 45-65 degree, 45 degree of tail wine.
（7）Allotment
A wine and stage casing wine are taken, by volume 5:3（Head wine:Stage casing wine）Allotment, deployed rear placement at room temperature, stores 30d
Obtain alec wine.
（8）Wine body local flavor
Alec wine is tasted, mouthfeel evaluation is carried out.Wine body local flavor：Wine body is soft, have fish light fishy smell and wine body note taste it is special
Local flavor, entrance is comfortable.
Contrast test 1
Deodorization after fermentation is not carried out, remaining operation is with embodiment 1, the alec wine wine body local flavor for finally obtaining：There is fishy smell, difficulty enters
Mouthful.
Contrast test 2
In addition to anchovy digests 6h with compound protease Protamex, remaining operation is with embodiment 1, the alec wine wine for finally obtaining
Body local flavor：There is micro, slight bitter taste, wine body is not soft.
Above-described embodiment is the present invention preferably implementation method, but embodiments of the present invention are not by above-described embodiment
Limitation, it is other it is any without departing from Spirit Essence of the invention and the change, modification, replacement made under principle, combine, simplification,
Equivalent substitute mode is should be, is included within protection scope of the present invention.
Claims (10)
1. a kind of method of utilization anchovy fermenting and producing alec wine, it is characterised in that：Comprise the following steps：
（1）Anchovy enzymolysis
Water and protease are added after anchovy is ground into anchovy powder, enzymolysis is mixed, supernatant liquid, lower floor are removed after static layering
Liquid is enzymolysis liquid；
（2）Sorghum is saccharified
Sorghum boiling again after abundant immersion in water, adds carbohydrase to carry out the height being saccharified after the sorghum spreading for cooling of boiling
Fine strain of millet；
（3）Fermentation
The sorghum of saccharification and enzymolysis liquid in mass ratio 100:The ratio of 7-10 is well mixed, and then accesses delicate fragrance type wine song, mixes
Even after fermentation 15-20d, obtains first fermentation fermented grain；
（4）Deodorization after fermentation
Ginger is added toward first fermented wine unstrained spirits, ferment 2-3d, obtains final fermenting grain；
（5）Distillation
Final fermenting grain is distilled, is segmented and plucks wine, more than 65 degree of alcoholic strength be head wine, 45-65 degree be stage casing wine, less than 45 degree
It is tail wine；
（6）Allotment
Take a wine and stage casing wine 4.5-5.5 by volume:The ratio allotment of 2.7-3.3, deployed rear storage 30d fishes derived above
Sauce wine.
2. method according to claim 1, it is characterised in that：Step（1）Described in anchovy powder by by anchovy and
The ice cube of its quality 1/5-1/4 is added in cutmixer, and 5000-6000r/m crushes 20-30min and obtains.
3. method according to claim 1, it is characterised in that：Step（1）Described in protease be compound protease
Protamex, the temperature of enzymolysis is 50-60 DEG C.
4. method according to claim 1, it is characterised in that：Step（1）For：By anchovy and its ice of quality 1/5-1/4
Block is added in cutmixer, and 5000-6000r/m crushes 20-30min and obtains anchovy powder；Anchovy powder and water in mass ratio 1:1-
1.3 mixing and stirrings, then toward the compound protease Protamex of its quality 1-2% is added in mixed liquor, in 50-60 DEG C of enzymolysis
8-10h, static layering 20-30min, remove the liquid on upper strata, obtain the enzymolysis liquid of lower floor.
5. method according to claim 1, it is characterised in that：Step（2）Described in carbohydrase addition be sorghum
The 1-5% of weight in wet base；The condition of saccharification is 30-40 DEG C of saccharification 6-9h.
6. method according to claim 1, it is characterised in that：Step（2）For：Sorghum is added to 3-4 times of its quality
8-10h is soaked in 70-80 DEG C of warm water, then in 100 DEG C of boiling 2-3h, spreading for cooling at room temperature is placed；After spreading for cooling 10-12h, add high
The carbohydrase of fine strain of millet weight in wet base 1-5%, is uniformly mixed, and 6-9h, the sorghum being saccharified are incubated at 30-40 DEG C.
7. method according to claim 1, it is characterised in that：Step（3）Described in the bent access amount of delicate fragrance type wine
It is the 1-6% of the sorghum quality of saccharification；The temperature of described fermentation is 20-23 DEG C.
8. method according to claim 1, it is characterised in that：Step（4）Described in the addition of ginger be first hair
The 3-8% of ferment fermented grain quality；The temperature of described fermentation is 18-20 DEG C.
9. method according to claim 1, it is characterised in that：Comprise the following steps：
（1）Anchovy enzymolysis
The ice cube of anchovy and its quality 1/5 is added in cutmixer, 5000r/m crushes 20min and obtains anchovy powder；Anchovy powder
With water in mass ratio 1:1 mixing and stirring, then toward the compound protease Protamex of its quality 1% is added in mixed liquor, 50
DEG C enzymolysis 8h, static layering 20min, remove upper strata liquid, obtain the enzymolysis liquid of lower floor；
（2）Sorghum is saccharified
Sorghum is added in 70 DEG C of warm water of 3 times of its quality and soaks 8h, then in 100 DEG C of boiling 2h, place spreading for cooling at room temperature；
After spreading for cooling 10h, the carbohydrase of sorghum weight in wet base 1% is added, be uniformly mixed, 6h, the sorghum being saccharified are incubated at 40 DEG C；
（3）Fermentation
The sorghum of saccharification and enzymolysis liquid in mass ratio 100:7 ratio is well mixed, and then accesses the sorghum quality 5% of saccharification
Delicate fragrance type wine is bent, and ferment 15d after mixing at 23 DEG C, obtains first fermentation fermented grain；
（4）Deodorization after fermentation
The ginger of its quality 3% is added toward first fermented wine unstrained spirits, ferment 2d at 20 DEG C, obtains final fermenting grain；
（5）Distillation
Final fermenting grain is distilled, is segmented and plucks wine, and the temperature in distillation still is maintained at 80-90 DEG C, and more than 65 degree of alcoholic strength is
Head wine, 45-65 degree be stage casing wine, less than 45 degree be tail wine；
（6）Allotment
Take a wine and stage casing wine by volume 5:3 ratio allotment, deployed rear storage 30d obtains alec wine.
10. a kind of alec wine, it is characterised in that：Obtained by the method described in claim any one of 1-9.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611161500.9A CN106754019B (en) | 2016-12-15 | 2016-12-15 | Method for producing fish sauce wine by using anchovy fermentation |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611161500.9A CN106754019B (en) | 2016-12-15 | 2016-12-15 | Method for producing fish sauce wine by using anchovy fermentation |
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| CN106754019A true CN106754019A (en) | 2017-05-31 |
| CN106754019B CN106754019B (en) | 2020-02-14 |
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| CN101857830A (en) * | 2010-06-13 | 2010-10-13 | 福州乾龙生物科技有限公司 | Method for preparing eel polypeptide wine |
| CN104342338A (en) * | 2013-09-09 | 2015-02-11 | 浙江海洋学院 | Health-care wine with cod-fish bladder |
| CN104543934A (en) * | 2014-12-05 | 2015-04-29 | 浙江省海洋水产研究所 | Preparation method of anchovy soy sauce |
| CN105441271A (en) * | 2016-01-30 | 2016-03-30 | 湖北工业大学 | Brewing method of similar soybean-flavor baijiu |
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2016
- 2016-12-15 CN CN201611161500.9A patent/CN106754019B/en active Active
Patent Citations (6)
| 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 |
| JP2010051309A (en) * | 2008-07-29 | 2010-03-11 | Mercian Corp | Fermented alcoholic beverage suppressed in metal ion oxidation action |
| CN101857830A (en) * | 2010-06-13 | 2010-10-13 | 福州乾龙生物科技有限公司 | Method for preparing eel polypeptide wine |
| CN104342338A (en) * | 2013-09-09 | 2015-02-11 | 浙江海洋学院 | Health-care wine with cod-fish bladder |
| CN104543934A (en) * | 2014-12-05 | 2015-04-29 | 浙江省海洋水产研究所 | Preparation method of anchovy soy sauce |
| CN105441271A (en) * | 2016-01-30 | 2016-03-30 | 湖北工业大学 | Brewing method of similar soybean-flavor baijiu |
Non-Patent Citations (1)
| Title |
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| 石琼，等: "《中国经济鱼类志》", 31 January 2015, 华中科技大学出版社 * |
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