CN106987493A - Method for fermenting yellow wine by double-enzyme saccharification and honey conjugal yeast - Google Patents
Method for fermenting yellow wine by double-enzyme saccharification and honey conjugal yeast Download PDFInfo
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- 235000012907 honey Nutrition 0.000 title claims abstract description 65
- 238000000034 method Methods 0.000 title claims abstract description 37
- 235000014101 wine Nutrition 0.000 title abstract description 16
- 240000004808 Saccharomyces cerevisiae Species 0.000 title abstract description 4
- 238000000855 fermentation Methods 0.000 claims abstract description 64
- 230000004151 fermentation Effects 0.000 claims abstract description 64
- 241000235017 Zygosaccharomyces Species 0.000 claims abstract description 63
- 230000001476 alcoholic effect Effects 0.000 claims abstract description 36
- 241000209094 Oryza Species 0.000 claims abstract description 27
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 27
- 235000009566 rice Nutrition 0.000 claims abstract description 27
- 102000004139 alpha-Amylases Human genes 0.000 claims abstract description 23
- 108090000637 alpha-Amylases Proteins 0.000 claims abstract description 23
- 229940024171 alpha-amylase Drugs 0.000 claims abstract description 23
- 238000002360 preparation method Methods 0.000 claims abstract description 17
- 229940088598 enzyme Drugs 0.000 claims abstract description 12
- 102000004190 Enzymes Human genes 0.000 claims abstract description 11
- 108090000790 Enzymes Proteins 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000019991 rice wine Nutrition 0.000 claims description 56
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 29
- 235000015097 nutrients Nutrition 0.000 claims description 26
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 23
- 108010089934 carbohydrase Proteins 0.000 claims description 19
- 238000009835 boiling Methods 0.000 claims description 10
- 239000002054 inoculum Substances 0.000 claims description 8
- 239000008103 glucose Substances 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 238000007598 dipping method Methods 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 11
- 230000001954 sterilising effect Effects 0.000 abstract description 5
- 229940100486 rice starch Drugs 0.000 abstract description 4
- 238000000926 separation method Methods 0.000 abstract description 2
- 238000002791 soaking Methods 0.000 abstract 2
- 238000013124 brewing process Methods 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 241000894006 Bacteria Species 0.000 description 10
- 239000002609 medium Substances 0.000 description 10
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- 238000005516 engineering process Methods 0.000 description 3
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- 241000256844 Apis mellifera Species 0.000 description 1
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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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- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
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- C12N1/16—Yeasts; Culture media therefor
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- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
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Abstract
The invention relates to the technical field of yellow wine preparation, and particularly discloses a method for fermenting yellow wine by combining double-enzyme saccharification and honey zygosaccharomyces. The method comprises the following steps: (1) rice soaking and cooking: cleaning black glutinous rice, soaking in water, and steaming to obtain cooked black glutinous rice; (2) preparing sugar liquor: firstly adding alpha-amylase into the cooked black glutinous rice for liquefaction, and then adding saccharifying enzyme for saccharification to obtain sugar liquor; (3) alcohol fermentation: inoculating a honey zygosaccharomyces culture solution into the sugar solution for alcoholic fermentation; (4) and (3) sterilization and separation: after the alcoholic fermentation is finished, sterilizing and separating the alcoholic fermentation product to obtain the yellow wine. The yellow wine prepared by the method has low total sugar content, high alcohol degree and good taste; in addition, the method adopts the step of adding alpha-amylase and saccharifying enzyme to saccharify the black glutinous rice starch to replace the yeast mixing stage in the traditional brewing process, and can obviously shorten the fermentation period.
Description
Technical field
The present invention relates to yellow rice wine preparing technical field, and in particular to a kind of double enzymes saccharification collaboration honey Zygosaccharomyces fermentation is yellow
The method of wine.
Background technology
China's history of 5,000 years is of extensive knowledge and profound scholarship, of long standing and well established, creates many precious works, influences to generations
The Diet lifestyle of Chinese, wherein, yellow rice wine is exactly outstanding representative.Yellow rice wine integrates minuent, nutrition, health care, its
Wine body is mellow, often drink yellow rice wine improve a poor appetite, stimulate circulation, helping digest, skin care and the effects such as dispelling fatigue.It is yellow
Wine contains abundant nutriment and possesses numerous health functionses, therefore turns into " liquid cake " by industry.Yellow rice wine
Have rich in nutriments such as amino acid, vitamin, organic acid, polysaccharide.
Now Guangdong rice wine production is generally artificially on the market plus alcohol terminates and ferments and improve alcoholic strength, wherein greatly
Sugar fails to be converted into alcohol, and sugar content is high, causes product sweet, influences sales volume.Low-sugar type yellow rice wine is deep by consumer in recent years
Favor, is relatively adapted to people seeking beauty, the elderly and drinks, have effects that certain health care to human body, meet people couple
The pursuit of healthy living.Therefore on the basis of traditional handicraft modified technique, produce a kind of mellow in taste, nutritious low-sugar type
Yellow rice wine, makes it be more suitable for modern Man's Demands.
Chinese patent CN105400656A discloses a kind of brewing method of yellow rice wine, though the total sugar content of its obtained yellow rice wine
So more traditional yellow rice wine is low, but total sugar content remains at 70~100g/L.Chinese patent CN106350356A discloses one kind
The method that honey Zygosaccharomyces collaboration root arrhizus fermentation prepares yellow rice wine, its yellow rice wine Alcohol degree a height of 13% or so prepared,
It is in good taste, but residual sugar content remained between 90~110g/L, it is impossible to further reduction residual sugar content.(Zhao Xu, Soviet Union such as Zhao Xu
Big, Wen Fei waits carbohydrase to cooperate with microorganism to brewage black glutinous rice wine technique and probes into [J] food science and technologies, 2016, (2):287-291)
Using black glutinous rice as raw material, microorganism brewing technique is cooperateed with to be improved the traditional handicraft that black glutinous rice wine is brewageed by carbohydrase,
Obtained yellow rice wine alcoholic strength is 15.7%, but total sugar content is still up to 68.46g/L.Develop a kind of Alcohol degree high, sugar content is low
Though yellow rice wine with wide market prospects, need researcher further pay painstaking effort go research.
The content of the invention
The technical problems to be solved by the invention are can not further to reduce Huang to overcome in existing brewing yellow rice wine technology
The method of the not enough yellow rice wine that fermented there is provided a kind of double enzymes saccharification collaboration honey Zygosaccharomyces of total sugar content in wine.By party's legal system
Not only total sugar content is low for standby obtained yellow rice wine, and Alcohol degree is high and in good taste；In addition, this method is using addition alpha-amylase
The mixed song stage in traditional fermentation technique is replaced with saccharification enzymatic conversion black glutinous rice starch, can significantly shorten fermentation period, subtract
Destabilizing factor between the varied bacteria growing of few fermentation stage, reduction finished wine batch.
Above-mentioned technical problem to be solved by this invention is achieved by the following technical programs：
A kind of method of double enzymes saccharification collaboration honey Zygosaccharomyces fermentation yellow rice wine, is comprised the following steps：
(1) rice dipping, boiling：Black glutinous rice is cleaned and soaked, the black glutinous rice that then boiling must be cooked；
(2) preparation of liquid glucose：Alpha-amylase is first added in the black glutinous rice being cooked to be liquefied, then adds carbohydrase progress
Be saccharified to obtain liquid glucose；
(3) alcoholic fermentation：Honey Zygosaccharomyces nutrient solution is inoculated with liquid glucose and carries out alcoholic fermentation；
(4) sterilize, separate：After alcoholic fermentation terminates, alcoholic fermentation product is sterilized, separates and produces yellow rice wine.
The honey Zygosaccharomyces is that (English is entitled by honey Zygosaccharomyces LGL-2：Zygosaecharomyces mellis
LGL-2), its deposit number is CCTCC NO：M 2016787.The bacterial strain is preserved in Chinese Typical Representative on December 26th, 2016
Culture collection (address：Chinese Wuhan Wuhan Universitys).
The bacterial strain is screened by the following method to be obtained：
1. the honey for diluting 10-1000 times is poured into the culture dish equipped with wort agar culture medium, at 25-30 DEG C
1.5-3d is cultivated under constant temperature, the growing state of bacterial strain, picking single bacterium colony, in micro- Microscopic observation, according to saccharomycete is observed
Morphological feature, filter out saccharomycete.
2. the saccharomycete that will be screened through step 1, is trained in equipped with sugar-containing concentration for 68-75% (w/v) wort agar
Support in the culture dish of base and rule, the 1.5-3d under 25-30 DEG C of constant temperature, and observe the growing state of bacterial strain；By what is grown
Bacterium colony picking single bacterium colony line separation 1-3 times, until isolating single bacterium colony；Single bacterium colony is placed in micro- Microscopic observation again, according to
Honey Zygosaccharomyces (Zygosaecharomyces mellis) LGL-2 morphological feature, filters out pure honey Zygosaccharomyces
(Zygosaecharomyces mellis)LGL-2。
The strain morphology is characterized as：Cell morphological characteristic is circle, and multiterminal budding is obvious, carries out asexual reproduction；Bacterium colony is special
Levy as bacterium colony projection is less than normal in solid medium, to grow, partially dry, colony edge smooth compared with slow, milky, surface neat, flat
Plate has aroma.
Present invention employs completely newly screening obtained honey Zygosaccharomyces LGL-2 to be fermented, sent out using the yeast
Total sugar content can be greatly reduced while having in ensureing yellow rice wine compared with high alcohol content in ferment.In addition, this method is using addition α-shallow lake
Powder enzyme and saccharification enzymatic conversion black glutinous rice starch replace the mixed song stage in traditional fermentation technique, can significantly shorten fermentation week
Phase, reduce the destabilizing factor between the varied bacteria growing of fermentation stage, reduction finished wine batch；The mixed song stage of traditional yellow rice wine needs
Spend 2~more than 3d time fermented before saccharification, and the present invention by add alpha-amylase and be saccharified enzymatic conversion only need
28~30h time achieves that saccharification, can substantially shorten fermentation period.
Preferably, the liquefied actual conditions of addition alpha-amylase progress in step (2) is：The addition of alpha-amylase is
30~40U/g, condensing temperature is 78~85 DEG C, and liquefying time is 150~250min.
The addition of alpha-amylase is the alphalise starch that 30~40U/g refers to add 30~40U in the black glutinous rice being cooked by 1g
Enzyme is calculated.
It is further preferred that the liquefied actual conditions of addition alpha-amylase progress in step (2) is：Alpha-amylase adds
Dosage is 32~35U/g, and condensing temperature is 80~85 DEG C, and liquefying time is 200~240min.
Preferably, the actual conditions that addition carbohydrase is saccharified in step (2) is：Carbohydrase addition be 160~
180U/g, saccharification temperature is 55~65 DEG C, and saccharificatinn period is 20~30h.
Carbohydrase addition is the carbohydrase that 160~180U/g refers to add 160~180U in the black glutinous rice being cooked by 1g
Calculate.
It is further preferred that the actual conditions that addition carbohydrase is saccharified in step (2) is：Carbohydrase addition is
170~180U/g, saccharification temperature is 60~65 DEG C, and saccharificatinn period is 25~30h.
It is the liquid added before honey Zygosaccharomyces LGL-2 that addition alpha-amylase, which is liquefied and added carbohydrase and carries out saccharification,
Change saccharification step, it provides suitable fermentation condition for honey Zygosaccharomyces LGL-2；Liquefy and the selection of saccharification condition is to ensure
Subsequent fermentation can obtain the key factor of high alcohol content, low sugar content and yellow rice wine in good taste；Liquefaction and saccharification condition do not have
Control, honey Zygosaccharomyces LGL-2 does not have suitable yeasting, therefore can not also give play to optimal fermenting property.
The present invention using be that a kind of brand-new honey Zygosaccharomyces LGL-2 is fermented, above-mentioned liquefaction and saccharification condition is inventor
The optimum condition of the suitable honey Zygosaccharomyces LGL-2 come fermentations, random change liquefaction and sugar are found out by many experiments
Change condition can all cause alcoholic strength, sugar content and mouthfeel of yellow rice wine for subsequently obtaining etc. to deteriorate.
Preferably, the actual conditions of inoculation honey Zygosaccharomyces LGL-2 nutrient solutions progress alcoholic fermentation is in step (3)：
The inoculum concentration of honey Zygosaccharomyces LGL-2 nutrient solutions be 15~22%, fermentation temperature be 26~30 DEG C, fermentation time be 8~
15d。
The inoculum concentration of honey Zygosaccharomyces LGL-2 nutrient solutions refers to honey Zygosaccharomyces LGL-2 nutrient solutions for 15~22%
Volumetric usage account for the 15~22% of honey Zygosaccharomyces nutrient solution and liquid glucose cumulative volume.
It is further preferred that inoculation honey Zygosaccharomyces LGL-2 nutrient solutions carry out the specific bar of alcoholic fermentation in step (3)
Part is：The inoculum concentration of honey Zygosaccharomyces LGL-2 nutrient solutions is 20~22%, and fermentation temperature is 28~30 DEG C, and fermentation time is 8
~10d.
Preferably, the preparation method of honey Zygosaccharomyces LGL-2 nutrient solutions is in step (3)：Picking honey Zygosaccharomyces
The rings of LGL-2 1~2 are in 8~15ml malt mediums, and the incubated 36~60h of shaking table under the conditions of 28~30 DEG C, shake up；
Then the malt medium containing honey Zygosaccharomyces LGL-2 is inoculated into 80~150ml malt mediums, equally in 28~30
Incubated 16~the 48h of shaking table under the conditions of DEG C；The composition of the malt medium is：Glucose：Malt medium：Sterilized water=
120~150g：10~15g：100ml.
It is further preferred that the preparation method of honey Zygosaccharomyces LGL-2 nutrient solutions is in step (3)：Picking honey connects
The rings of yeast LGL-2 1~2 are closed in 8~10ml malt mediums, and the incubated 48h of shaking table under the conditions of 28 DEG C, shake up；So
The malt medium containing honey Zygosaccharomyces LGL-2 is inoculated into 80~90ml malt mediums afterwards, equally in 28 DEG C of conditions
The lower incubated 20~44h of shaking table；The composition of the malt medium is：Glucose：Malt medium：Sterilized water=130~
140g：13~15g：100ml.
What inventor also needed to be explained further is that honey Zygosaccharomyces LGL-2 addition and fermentation condition also determine
The mouthfeel of alcoholic strength, total sugar content and yellow rice wine in yellow rice wine, random addition honey Zygosaccharomyces LGL-2 or change fermentation bar
Part, can equally cause the mouthfeel of the alcoholic strength, total sugar content and yellow rice wine of yellow rice wine to deteriorate；Above-mentioned honey Zygosaccharomyces LGL-2's
Addition and fermentation condition are that inventor finds out the optimal conditions of fermentation come through many experiments.
In addition, the present invention also provides a kind of yellow rice wine prepared by the above method.
Beneficial effect：(1) the invention provides a kind of preparation method of brand-new yellow rice wine, this process employs brand-new honeybee
Sweet Zygosaccharomyces LGL-2 is fermented, and total sugar content can be greatly reduced while having in ensureing yellow rice wine compared with high alcohol content, makes
It is standby to have obtained low-sugar type yellow rice wine；Embodiment data display, the yellow rice wine alcohol content prepared by this method 12.6%vol with
On, total sugar content is down to 50g/L；(2) yellow rice wine taste prepared by this method is good, sensory evaluation scores height (yellow rice wine outward appearance, perfume (or spice)
The aspect of gas, taste etc. 4)；(3) this method replaces traditional fermentation work using alpha-amylase and saccharification enzymatic conversion black glutinous rice starch is added
It in the mixed song stage in skill, can significantly shorten fermentation period, reduce between the varied bacteria growing of fermentation stage, reduction finished wine batch
Destabilizing factor.
Embodiment
The present invention is explained further below in conjunction with specific embodiment, but embodiment does not do any type of limit to the present invention
It is fixed.
Unreceipted actual conditions person in embodiment, the condition advised according to normal condition or manufacturer is carried out.Wherein, it is used
Reagent or the unreceipted production firm person of instrument, being can be by the conventional products of acquisition purchased in market.
The measure of alcoholic strength：Distilled spirit meter method, is performed with reference to GB/T 13662-2008.
The measure of total reducing sugar：Fehling method, is performed with reference to GB/T 13662-2008.
The sensory evaluation of yellow rice wine：The yellow rice wine examination by sensory organs in GB/T13663-2008 is quoted in this experiment, respectively from outward appearance, perfume (or spice)
Gas, four aspects of taste and style are evaluated to the yellow rice wine of this experiment.Choose 100 yellow rice wine drinking persons to evaluate, score takes
Average mark.
(1) ocular estimate
Will be equipped with wine sample comments wineglass to be placed in bright and clear place, and cheer Qi Mei, the clarity, transparent of wine in observation cup
Spend and whether have aggregation and sediment etc., carry out detailed record.
(2) fragrance and taste appraisal
Wineglass is commented in holding, and slowly wineglass is placed in below nostril, its fragrance that volatilizees of smelling, slowly shakes wineglass, smelling is fragrant
Gas.With holding wineglass belly 2min, after shake, then smelling fragrance.According to said procedure, judgement is raw material or other an unusually sweet smell,
Write out comment.
A small amount of wine sample (about 2mL) is drunk in mouth, and gustatory area is uniformly distributed in as far as possible, mouthfeel is carefully judged, has and clearly feels
Feel under posterior phraynx, then aftertaste mouthfeel and rear taste, record taste characteristics.
(3) Style Evaluation
According to yellow rice wine outward appearance, fragrance, taste feature, the style and typicalness degree of overall merit wine sample write out evaluation
Conclusion.
(4) sensory evaluation scores table
The yellow rice wine sensory evaluation scores table of table 1
The preparation of the yellow rice wine of embodiment 1
(1) rice dipping, boiling：Black glutinous rice is cleaned and 18h is soaked, the boiling at 121 DEG C is then placed in autoclave
40min, the black glutinous rice that must be cooked；
(2) preparation of liquid glucose：Alpha-amylase is first added in the black glutinous rice being cooked to be liquefied, then adds carbohydrase progress
Be saccharified to obtain liquid glucose；
The addition of the alpha-amylase is 32U/g, and condensing temperature is 80 DEG C, and liquefying time is 200min；
The carbohydrase addition is 170U/g, and saccharification temperature is 60 DEG C, and saccharificatinn period is 25h.
(3) alcoholic fermentation：Honey Zygosaccharomyces LGL-2 nutrient solutions are inoculated with liquid glucose and carry out alcoholic fermentation；
The inoculum concentration of the honey Zygosaccharomyces LGL-2 nutrient solutions is 20%, and fermentation temperature is 28 DEG C, and fermentation time is
8d；The preparation method of the honey Zygosaccharomyces LGL-2 nutrient solutions is：The rings of picking honey Zygosaccharomyces LGL-2 2 are in 10ml wheats
In bud culture medium, and the incubated 48h of shaking table under the conditions of 28 DEG C, shake up；Then by the wheat containing honey Zygosaccharomyces LGL-2
Bud culture medium inoculated is to 90ml malt mediums, the incubated 20~44h of shaking table equally under the conditions of 28 DEG C；The malt culture
The composition of base is：Glucose：Malt medium：Sterilized water=138g：13g：100ml.
(4) sterilize, separate：After alcoholic fermentation terminates, alcoholic fermentation product is sterilized, separates and produces yellow rice wine；It is described
Sterilising conditions are：121 DEG C of temperature, maintains 30min.
After testing, the alcoholic strength for the yellow rice wine that the present embodiment is prepared can reach 14.3%vol, and total sugar content is
40.5g/L, sensory evaluation scores are 89 points (wherein outward appearance 22,23 points of fragrance, 24 points of taste, style 20).
The preparation of the yellow rice wine of embodiment 2
(1) rice dipping, boiling：Black glutinous rice is cleaned and 18h is soaked, the boiling at 121 DEG C is then placed in autoclave
40min, the black glutinous rice that must be cooked；
(2) preparation of liquid glucose：Alpha-amylase is first added in the black glutinous rice being cooked to be liquefied, then adds carbohydrase progress
Be saccharified to obtain liquid glucose；
The addition of the alpha-amylase is 35U/g, and condensing temperature is 85 DEG C, and liquefying time is 250min；The saccharification
Enzyme addition is 180U/g, and saccharification temperature is 65 DEG C, and saccharificatinn period is 30h.
(3) alcoholic fermentation：Honey Zygosaccharomyces LGL-2 nutrient solutions are inoculated with liquid glucose and carry out alcoholic fermentation；
The inoculum concentration of the honey Zygosaccharomyces LGL-2 nutrient solutions is 22%, and fermentation temperature is 30 DEG C, and fermentation time is
15d；The preparation method of the honey Zygosaccharomyces LGL-2 nutrient solutions is：The rings of picking honey Zygosaccharomyces LGL-2 2 are in 10ml wheats
In bud culture medium, and the incubated 48h of shaking table under the conditions of 28 DEG C, shake up；Then by the wheat containing honey Zygosaccharomyces LGL-2
Bud culture medium inoculated is to 90ml malt mediums, the incubated 20~44h of shaking table equally under the conditions of 28 DEG C；The malt culture
The composition of base is：Glucose：Malt medium：Sterilized water=138g：13g：100ml.
(4) sterilize, separate：After alcoholic fermentation terminates, alcoholic fermentation product is sterilized, separates and produces yellow rice wine；It is described
Sterilising conditions are：121 DEG C of temperature, maintains 30min.
After testing, the alcoholic strength for the yellow rice wine that the present embodiment is prepared can reach 13.2%vol, and total sugar content is
43.4g/L, sensory evaluation scores are 85 points (wherein outward appearance 20,23 points of fragrance, 22 points of taste, style 20).
The preparation of the yellow rice wine of embodiment 1
(1) rice dipping, boiling：Black glutinous rice is cleaned and 18h is soaked, the boiling at 121 DEG C is then placed in autoclave
40min, the black glutinous rice that must be cooked；
(2) preparation of liquid glucose：Alpha-amylase is first added in the black glutinous rice being cooked to be liquefied, then adds carbohydrase progress
Be saccharified to obtain liquid glucose；
The addition of the alpha-amylase is 30U/g, and condensing temperature is 78 DEG C, and liquefying time is 150min；The saccharification
Enzyme addition is 160U/g, and saccharification temperature is 55 DEG C, and saccharificatinn period is 20h.
(3) alcoholic fermentation：Honey Zygosaccharomyces LGL-2 nutrient solutions are inoculated with liquid glucose and carry out alcoholic fermentation；
The inoculum concentration of the honey Zygosaccharomyces LGL-2 nutrient solutions is 15%, and fermentation temperature is 26 DEG C, and fermentation time is
8d；The preparation method of the honey Zygosaccharomyces LGL-2 nutrient solutions is：The rings of picking honey Zygosaccharomyces LGL-2 2 are in 10ml wheats
In bud culture medium, and the incubated 48h of shaking table under the conditions of 28 DEG C, shake up；Then by the wheat containing honey Zygosaccharomyces LGL-2
Bud culture medium inoculated is to 90ml malt mediums, the incubated 20~44h of shaking table equally under the conditions of 28 DEG C；The malt culture
The composition of base is：Glucose：Malt medium：Sterilized water=138g：13g：100ml.
(4) sterilize, separate：After alcoholic fermentation terminates, alcoholic fermentation product is sterilized, separates and produces yellow rice wine；It is described
Sterilising conditions are：121 DEG C of temperature, maintains 30min.
After testing, the alcoholic strength for the yellow rice wine that the present embodiment is prepared can reach 12.6%vol, and total sugar content is
45.5g/L, sensory evaluation scores are 82 points (wherein outward appearance 20,22 points of fragrance, 20 points of taste, style 20).
Claims (10)
- A kind of method of yellow rice wine 1. double enzymes saccharification collaboration honey Zygosaccharomyces ferments, it is characterised in that comprise the following steps：(1) rice dipping, boiling：Black glutinous rice is cleaned and soaked, the black glutinous rice that then boiling must be cooked；(2) preparation of liquid glucose：Alpha-amylase is first added in the black glutinous rice being cooked to be liquefied, then adds carbohydrase is saccharified Obtain liquid glucose；(3) alcoholic fermentation：Honey Zygosaccharomyces nutrient solution is inoculated with liquid glucose and carries out alcoholic fermentation；(4) sterilize, separate：After alcoholic fermentation terminates, alcoholic fermentation product is sterilized, separates and produces yellow rice wine；Honey Zygosaccharomyces described in step (3) is honey Zygosaccharomyces LGL-2, and its deposit number is CCTCC NO：M 2016787。
- 2. according to the method described in claim 1, it is characterised in that the addition alpha-amylase in step (2) carries out liquefied tool Concrete conditions in the establishment of a specific crime is：The addition of alpha-amylase be 30~40U/g, condensing temperature be 78~85 DEG C, liquefying time be 150~ 250min。
- 3. method according to claim 2, it is characterised in that the addition alpha-amylase in step (2) carries out liquefied tool Concrete conditions in the establishment of a specific crime is：The addition of alpha-amylase be 32~35U/g, condensing temperature be 80~85 DEG C, liquefying time be 200~ 240min。
- 4. according to the method described in claim 1, it is characterised in that the specific bar that addition carbohydrase is saccharified in step (2) Part is：Carbohydrase addition is 160~180U/g, and saccharification temperature is 55~65 DEG C, and saccharificatinn period is 20~30h.
- 5. method according to claim 4, it is characterised in that the specific bar that addition carbohydrase is saccharified in step (2) Part is：Carbohydrase addition is 170~180U/g, and saccharification temperature is 60~65 DEG C, and saccharificatinn period is 25~30h.
- 6. according to the method described in claim 1, it is characterised in that inoculation honey Zygosaccharomyces LGL-2 nutrient solutions in step (3) Carry out alcoholic fermentation actual conditions be：The inoculum concentration of honey Zygosaccharomyces LGL-2 nutrient solutions is 15~22%, and fermentation temperature is 26~30 DEG C, fermentation time is 8~15d.
- 7. method according to claim 6, it is characterised in that inoculation honey Zygosaccharomyces LGL-2 nutrient solutions in step (3) Carry out alcoholic fermentation actual conditions be：The inoculum concentration of honey Zygosaccharomyces LGL-2 nutrient solutions is 20~22%, and fermentation temperature is 28~30 DEG C, fermentation time is 8~10d.
- 8. according to the method described in claim 1, it is characterised in that the system of honey Zygosaccharomyces LGL-2 nutrient solutions in step (3) Preparation Method is：The rings of picking honey Zygosaccharomyces LGL-2 1~2 are in 8~15ml malt mediums, and under the conditions of 28~30 DEG C Incubated 36~the 60h of shaking table, shakes up；Then the malt medium containing honey Zygosaccharomyces LGL-2 is inoculated into 80~ 150ml malt mediums, the incubated 16~48h of shaking table equally under the conditions of 28~30 DEG C；The composition of the malt medium For：Glucose：Malt medium：Sterilized water=120~150g：10~15g：100ml.
- 9. method according to claim 8, it is characterised in that the system of honey Zygosaccharomyces LGL-2 nutrient solutions in step (3) Preparation Method is：The rings of picking honey Zygosaccharomyces LGL-2 1~2 are in 8~10ml malt mediums, and the shaking table under the conditions of 28 DEG C Incubated 48h, shakes up；Then the malt medium containing honey Zygosaccharomyces LGL-2 is inoculated into the training of 80~90ml malt Support base, the incubated 20~44h of shaking table equally under the conditions of 28 DEG C；The composition of the malt medium is：Glucose：Malt is trained Support base：Sterilized water=130~140g：13~15g：100ml.
- 10. the yellow rice wine that the method described in any one of claim 1~9 is prepared.
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| CN110714039A (en) * | 2019-12-03 | 2020-01-21 | 仲恺农业工程学院 | Preparation method of trehalose |
| CN113621462A (en) * | 2021-07-23 | 2021-11-09 | 仲恺农业工程学院 | Clausena lansium fruit wine and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113621462B (en) * | 2021-07-23 | 2023-06-16 | 仲恺农业工程学院 | Wampee fruit wine and preparation method thereof |
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