CN107279940A - A kind of cooking wine brewage process - Google Patents
A kind of cooking wine brewage process Download PDFInfo
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- CN107279940A CN107279940A CN201710706669.6A CN201710706669A CN107279940A CN 107279940 A CN107279940 A CN 107279940A CN 201710706669 A CN201710706669 A CN 201710706669A CN 107279940 A CN107279940 A CN 107279940A
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- 238000010411 cooking Methods 0.000 title claims abstract description 58
- 238000000034 method Methods 0.000 title claims abstract description 24
- 230000008569 process Effects 0.000 title claims abstract description 20
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 109
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 109
- 239000007788 liquid Substances 0.000 claims abstract description 32
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 27
- 239000013055 pulp slurry Substances 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 244000068988 Glycine max Species 0.000 claims abstract description 18
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 18
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 17
- 235000009566 rice Nutrition 0.000 claims abstract description 17
- 239000000463 material Substances 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 11
- 238000000855 fermentation Methods 0.000 claims abstract description 10
- 230000004151 fermentation Effects 0.000 claims abstract description 10
- 108091005508 Acid proteases Proteins 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 239000004382 Amylase Substances 0.000 claims abstract description 6
- 108010065511 Amylases Proteins 0.000 claims abstract description 6
- 102000013142 Amylases Human genes 0.000 claims abstract description 6
- 235000019418 amylase Nutrition 0.000 claims abstract description 6
- 108010089934 carbohydrase Proteins 0.000 claims abstract description 6
- 240000007594 Oryza sativa Species 0.000 claims abstract 4
- 101800000263 Acidic protein Proteins 0.000 claims abstract 2
- 108090000790 Enzymes Proteins 0.000 claims abstract 2
- 102000004190 Enzymes Human genes 0.000 claims abstract 2
- 108010058643 Fungal Proteins Proteins 0.000 claims abstract 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- 239000002002 slurry Substances 0.000 claims description 18
- 238000002360 preparation method Methods 0.000 claims description 16
- 238000011049 filling Methods 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 5
- 239000002893 slag Substances 0.000 claims description 5
- 230000008859 change Effects 0.000 claims description 4
- 239000007921 spray Substances 0.000 claims description 3
- 238000003801 milling Methods 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 9
- 230000035764 nutrition Effects 0.000 abstract description 6
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 5
- 238000004332 deodorization Methods 0.000 abstract description 4
- 238000002347 injection Methods 0.000 abstract description 4
- 239000007924 injection Substances 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 230000002269 spontaneous effect Effects 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 37
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 18
- 241000209094 Oryza Species 0.000 description 13
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 11
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 10
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 9
- 229930003268 Vitamin C Natural products 0.000 description 9
- 239000011718 vitamin C Substances 0.000 description 9
- 235000019154 vitamin C Nutrition 0.000 description 9
- 150000001413 amino acids Chemical class 0.000 description 7
- 235000015165 citric acid Nutrition 0.000 description 7
- 239000003205 fragrance Substances 0.000 description 7
- 239000002253 acid Substances 0.000 description 6
- 239000004310 lactic acid Substances 0.000 description 6
- 235000014655 lactic acid Nutrition 0.000 description 6
- 229910052757 nitrogen Inorganic materials 0.000 description 5
- 239000000284 extract Substances 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 241001076976 Aroma aroma Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- 102100034279 Calcium-binding mitochondrial carrier protein Aralar2 Human genes 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 108010084210 citrin Proteins 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000020094 liqueur Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- -1 mouthfeel Substances 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
- A23L27/13—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils from citrus fruits
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of cooking wine brewage process, comprise the following steps：1), Feedstock treating：Be milled to obtain mixed material after soya bean and rice are mixed, and the liquefaction that adds water is obtained；2), liquefy：PH to 5.8 6.2 is adjusted, amylase is added, injection liquefaction at a certain temperature 30 50 minutes；3), it is saccharified：After having liquefied, 60 65 DEG C are cooled to, pH to 4.5 5.0 is adjusted, carbohydrase is added, saccharification obtains saccharified liquid；4), ferment：3) saccharified liquid obtained is cooled to 30 35 DEG C, Limon pulp slurry, yeast and acidic protein enzyme fermentation is added and obtains fermented wine, filters to obtain fermented wine clear liquid；5), allocate：Lemon juice is added into fermented wine clear liquid and edible salt obtains lemon cooking wine.The present invention is starched, yeast and acid protease carry out spontaneous fermentation, then be seasoned acquisition lemon wine with lemon juice using soya bean and rice as raw material by adding Limon pulp, by adding lemon, the effect not only with deodorization seasoning, and rich in nutrition content.
Description
Technical field
The present invention relates to cooking wine technology and brewing technology, and in particular to a kind of cooking wine brewage process.
Background technology
Wine is used exclusively for the wine of Cooking Seasoning, according to SB/T10416-2007 standards, and flavourings cooking wine is with fermented wine, steamed
It is main body, addition edible salt (can add plant spice), the liqueur of formulated to evaporate wine or edible alcohol composition
Product.It is another kind of be for primary raw material, through boiling plus bent, sugar with rice etc. according to QB/T2745-2005 cooking yellow wine standards
Change, ferment, squeezing, decocting wine, storage, adding what edible salt (can add natural plant spice) was blent, for culinary art
Brewed wine.
With the increasingly fierceness of market competition, the quality competition of brand cooking wine has become the main flow of current cooking wine development,
Develop first choice of the cooking wine as enterprise being possessed of good qualities with peculiar flavour.
The content of the invention
It is an object of the invention to provide a kind of cooking wine brewage process, the cooking wine brewageed by technique of the present invention, no
Only there is the effect of deodorization seasoning, rich in nutrition content, unique flavor, the fragrance with lemon.
The present invention is achieved through the following technical solutions：
A kind of cooking wine brewage process, comprises the following steps：
1), Feedstock treating：Milling obtains mixed material after soya bean and rice are mixed, and the liquefaction that adds water obtains slurry；
2), liquefy：By step 1) obtain slurry regulation pH to 5.8-6.2, add amylase, spray at a certain temperature
Liquefaction, is maintained 30-50 minutes at a certain temperature；
3), it is saccharified：After having liquefied, 60-65 DEG C is cooled to, pH to 4.5-5.0 is adjusted, carbohydrase is added, be saccharified 30-
50min obtains saccharified liquid；
4), ferment：3) saccharified liquid obtained is cooled to 30-35 DEG C, Limon pulp slurry, yeast and acid protease is added
Fermentation obtains fermented wine for 3-5 days, filters to obtain fermented wine clear liquid；
5), allocate：Lemon juice is added into fermented wine clear liquid and edible salt obtains lemon cooking wine.
Lemon of the present invention, rich in vitamin C and citrin, can strengthen and be used in blood vessel elasticity and toughness, canteen
Seafood, the seasoning of meat, except smelling removal and peculiar smell, pure and fresh taste is brought to food materials.
The present invention is starched, yeast and acid protease carry out nature using soya bean and rice as raw material by adding Limon pulp
Fermentation, then is seasoned acquisition lemon wine with lemon juice, by adding lemon, not only local flavor it is delicious it is unique, with deodorization seasoning
Effect, and rich in nutrition content.
Technique of the present invention is not added with food additives, Limon pulp contains more sugar, is used for using lemon fermented
Fermentation can make it be fully converted into wine, and bring the fragrance of lemon, green and healthy.
Further, it is further comprising the steps of：
Deployed lemon cooking wine is sterilized 10-30min under 400-600Mpa pressure；Carry out filling after sterilizing, obtain
Lemon cooking wine finished product.
Deployed lemon cooking wine is sterilized using ultrahigh-pressure cold, the purpose sterilized using ultrahigh-pressure cold is abundant kills
Miscellaneous bacteria, due to not heating, ensure that local flavor, mouthfeel, fragrance and the vitamin of lemon, is cooked beneficial to the later stage to greatest extent
Raw meat, render palatable, flavouring.
The present invention uses ultrahigh-pressure cold sterilization process, it is ensured that local flavor, nutrition are not destroyed.
4), lemon is handled：Limon pulp slurry and lemon juice is made in lemon；
Further, step 4) described in Limon pulp slurry, the addition of yeast and acid protease be respectively 20-
30%th, 0.1-0.3% and 0.05-0.1%, the addition is by step 1) in mixed material weight in terms of.
The present invention can fully be fermented by rationally controlling Limon pulp slurry, yeast and the ratio of acid protease,
Nutriment in big soya bean and rice is extracted, and Limon pulp slurry can be made to be fully converted into wine, and brings lemon
Fragrance.
The application is proved by lot of experiments：Fermented using aforementioned proportion, nutritional ingredient in the lemon cooking wine of preparation
Content it is more.
Further, the preparation method of Limon pulp slurry is：Lemon is eluted with water, and peels lemon peel, lemon off with peeling machine
The meat beater of mango breaks into slurry, obtains Limon pulp slurry.
Further, the preparation method of lemon juice：Lemon is eluted with water, and peels lemon peel off with peeling machine, and lemon peel is used
Pulverizer is crushed, and the water for adding 1-3 times soaks 3-5h in 60-70 DEG C, and lemon juice is obtained with strainer filtering lemon peel slag.
Lemon peel contains vitamin, lemon extract, and fragrance can be fully dissolved out by soak extraction, and lemon is brought for allocating
The fragrance of cooking wine, reaches deodorization when cooking, Titian, for enhancing flavor function.
Further, step 5) described in the addition of lemon juice and edible salt be respectively 10-15%, 0.1-0.15%,
The addition is with the stereometer of fermented wine clear liquid.
Further, regulation pH uses citric acid.
Further, maintained 30-50 minutes in 90-95 DEG C in 98-105 DEG C of injection liquefaction during liquefaction.
Further, the weight ratio of the soya bean and rice is 1:3-5.
The addition of the soya bean can improve amino-acid state, the solid content of wine, increase the mouthfeel of wine.
By my aforementioned proportion of the ratio setting of soya bean and rice, amino-acid state, solid content can either be increased, again will not
Cover the nutritional ingredient of rice release.
Further, the addition for removing water during liquefaction is 3-5 times of mixed material.
The present invention compared with prior art, has the following advantages and advantages：
1st, the present invention is by using soya bean and rice as raw material, carrying out spontaneous fermentation with Limon pulp slurry, obtaining lemon cooking wine；
This method has fully ensured that the local flavor, color and luster, mouthfeel of lemon cooking wine, and the lemon cooking wine nutrition produced is more rich, lighter color
Yellow transparent, local flavor is delicious unique, and product competitiveness is strong.
2nd, the present invention uses ultrahigh-pressure cold-sterilization technique, it is ensured that the nutrition such as local flavor, vitamin C is not destroyed.
Embodiment
For the object, technical solutions and advantages of the present invention are more clearly understood, with reference to embodiment, to present invention work
Further to describe in detail, exemplary embodiment and its explanation of the invention is only used for explaining the present invention, is not intended as to this
The restriction of invention.
Embodiment 1：
A kind of cooking wine brewage process, comprises the following steps：
1), Feedstock treating：100kg soya beans and 300kg rice are levigate by flour mill, add the mixing of 1200kg water and are expected
Slurry, it is standby；
2), liquefy：By step 1) obtain slurry lemon acid for adjusting pH to 5.8, add amylase, in 98 DEG C spray liquid
Change, 90 DEG C maintain 50 minutes；
3), it is saccharified：After having liquefied, 60 DEG C are cooled to, with lemon acid for adjusting pH to 4.5, carbohydrase is added, be saccharified 50min
Obtain saccharified liquid；
4), ferment：3) saccharified liquid obtained is cooled to 30 DEG C, 80Kg (the 20% of mixed material) Limon pulp is added
Slurry, 0.4Kg (the 0.1% of mixed material) yeast and 0.2Kg (the 0.05% of mixed material) acid protease, stir, and send out
Ferment obtains fermented wine in 3 days, filters to obtain fermented wine clear liquid, the preparation method of the Limon pulp slurry：Lemon is eluted with water, with stripping
Skin machine peels lemon peel off, and Limon pulp breaks into slurry with beater, obtains Limon pulp slurry；
5), allocate：Into fermented wine clear liquid, the lemon juice and 0.1% edible salt of addition 10% obtain lemon cooking wine, lemon
The addition of lemon juice and edible salt is with the stereometer of fermented wine clear liquid, the preparation method of the lemon juice：Lemon is eluted with water,
Peel lemon peel off with peeling machine, lemon peel is crushed with pulverizer, the water for adding 1 times extracts 5h in 60 DEG C, uses strainer filtering lemon
Skin slag obtains lemon juice；
6), ultrahigh-pressure cold sterilizes：Deployed lemon cooking wine sterilizes 30min under 400Mpa pressure；
7) it is, filling：Go filling after sterilizing, that is, obtain lemon cooking wine finished product.
Embodiment 2：
A kind of cooking wine brewage process, comprises the following steps：
1), Feedstock treating：100kg soya beans and 400kg rice are levigate by flour mill, add the mixing of 2000kg water and are expected
Slurry, it is standby；
2), liquefy：By step 1) obtain slurry lemon acid for adjusting pH to 6.0, add amylase, in 100 DEG C injection
Liquefaction, 93 DEG C maintain 40 minutes；
3), it is saccharified：After having liquefied, 62 DEG C are cooled to, with lemon acid for adjusting pH to 4.8, carbohydrase is added, be saccharified 40min
Obtain saccharified liquid；
4), ferment：3) saccharified liquid obtained is cooled to 33 DEG C, 125Kg (the 25% of mixed material) Limon pulp is added
Slurry, 1.0Kg (the 0.2% of mixed material) yeast and 0.4Kg (the 0.08% of mixed material) acid protease, stir, and send out
Ferment obtains fermented wine in 4 days, filters to obtain fermented wine clear liquid, the preparation method of the Limon pulp slurry：Lemon is eluted with water, with stripping
Skin machine peels lemon peel off, and Limon pulp breaks into slurry with beater, obtains Limon pulp slurry；
5), allocate：Into fermented wine clear liquid, the lemon juice and 0.12% edible salt of addition 12% obtain lemon cooking wine, lemon
The addition of lemon juice and edible salt is with the stereometer of fermented wine clear liquid, the preparation method of the lemon juice：Lemon is eluted with water,
Peel lemon peel off with peeling machine, lemon peel is crushed with pulverizer, the water for adding 2 times extracts 4h in 65 DEG C, uses strainer filtering lemon
Skin slag obtains lemon juice；
6), ultrahigh-pressure cold sterilizes：Deployed lemon cooking wine sterilizes 20min under 500Mpa pressure；
7) it is, filling：Go filling after sterilizing, that is, obtain lemon cooking wine finished product.
Embodiment 3：
A kind of cooking wine brewage process, comprises the following steps：
1), Feedstock treating：100kg soya beans and 500kg rice are levigate by flour mill, add the mixing of 3000kg water and are expected
Slurry, it is standby；
2), liquefy：By step 1) obtain slurry lemon acid for adjusting pH to 6.2, add amylase, in 105 DEG C injection
Liquefaction, 95 DEG C maintain 30 minutes；
3), it is saccharified：After having liquefied, 65 DEG C are cooled to, with lemon acid for adjusting pH to 5.0, carbohydrase is added, be saccharified 30min
Obtain saccharified liquid；
4), ferment：3) saccharified liquid obtained is cooled to 35 DEG C, 180Kg (the 30% of mixed material) Limon pulp is added
Slurry, 1.8Kg (the 0.3% of mixed material) yeast and 0.6Kg (the 0.1% of mixed material) acid protease, stir, and ferment
Obtain fermented wine within 5 days, filter to obtain fermented wine clear liquid, the preparation method of the Limon pulp slurry：Lemon is eluted with water, and uses peeling
Machine peels lemon peel off, and Limon pulp breaks into slurry with beater, obtains Limon pulp slurry；
5), allocate：Into fermented wine clear liquid, the lemon juice and 0.15% edible salt of addition 15% obtain lemon cooking wine, lemon
The addition of lemon juice and edible salt is with the stereometer of fermented wine clear liquid, the preparation method of the lemon juice：Lemon is eluted with water,
Peel lemon peel off with peeling machine, lemon peel is crushed with pulverizer, the water for adding 3 times extracts 3h in 70 DEG C, uses strainer filtering lemon
Skin slag obtains lemon juice；
6), ultrahigh-pressure cold sterilizes：Deployed lemon cooking wine sterilizes 10min under 600Mpa pressure；
7) it is, filling：Go filling after sterilizing, that is, obtain lemon cooking wine finished product.
Comparative example 1：
The preparation technology of cooking wine comprises the following steps：
1), allocate：Edible alcohol (content 95%) 110L/KL, edible salt 10kg/KL, monosodium glutamate 5kg/KL, burnt sugar coloring 1kg/
KL；
2), sterilize：Deployed cooking wine, sterilizes through 125 DEG C of high-temperature instantaneous, 15S；
3) it is, filling：It is finished product that the cooking wine sterilized is filling through bottle placer.
Comparative example 2：
This comparative example is based on embodiment 2, and the difference with embodiment 2 is：
Without soya bean, raw material only has rice 500Kg.
Comparative example 3：
This comparative example is based on embodiment 2, and the difference with embodiment 2 is：
Soya bean and rice are 250Kg (1:1).
Comparative example 4：
This comparative example is based on embodiment 2, and the difference with embodiment 2 is：Starched in fermentation process without Limon pulp.
Comparative example 5：
This comparative example is based on embodiment 2, and the difference with embodiment 2 is：Without Limon pulp slurry, tune in fermentation process
Without lemon juice during matching somebody with somebody.
Comparative example 6：
This comparative example is based on embodiment 2, and the difference with embodiment 2 is：The addition of Limon pulp slurry is 50Kg
(10%).
Comparative example 7：
This comparative example is based on embodiment 2, and the difference with embodiment 2 is：The addition of Limon pulp slurry is 25Kg
(5%).
Comparative example 8：
This comparative example is based on embodiment 2, and the difference with embodiment 2 is：The addition of Limon pulp slurry is 150Kg
(30%).
By embodiment 1 to embodiment 3, cooking wine prepared by comparative example 1 to comparative example 8 is detected, testing result such as table 1,
Shown in table 2：
Table 1
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | Comparative example 2 |
| Amino-acid nitrogen, g/L | 0.55 | 0.60 | 0.60 | 0.25 | Nothing |
| Vitamin C, % | 10 | 10.5 | 10.8 | Nothing | 40 |
| Citric acid, mg/100ml | 0.25 | 0.28 | 0.28 | Nothing | 0.25 |
| Lactic acid, mg/100ml | 0.15 | 0.18 | 0.15 | Nothing | 0.14 |
| Local flavor | Lemon wine aroma | Lemon wine aroma | Lemon wine aroma | Aroma | Lemon aroma |
Table 2
From the data of table 1, table 2：
1st, from the comparison of embodiment 1 to embodiment 3 and comparative example 1：
Embodiment 1 to the indices of embodiment 3 are all higher than comparative example 1, and the amino-acid nitrogen of embodiment 1 to embodiment 3 contains
Amount is higher；Vitamin C, citric acid, lactic acid all contain；Embodiment 1 is to embodiment 3 except there is aroma to also have the fragrance of lemon, wind
Taste is unique.
2nd, from the comparison of embodiment 1 to embodiment 3 and comparative example 2- comparative examples 3：
Embodiment 1 to the indices of embodiment 3 are all higher than comparative example 2- comparative examples 3, and the amino-acid nitrogen of comparative example 2 is free of
Have, when not containing soya bean in raw material, contain amino-acid nitrogen in the middle part of the cooking wine of preparation, when soya bean is not in scope of the present invention
Interior (when content is less than of the present invention), the content of amino-acid nitrogen can be relatively low.
3rd, from the comparison of embodiment 1 to embodiment 3 and comparative example 4：
Embodiment 1 to the indices of embodiment 3 are all higher than comparative example 4, and the vitamin C of comparative example 4 and lactic acid content are below
Embodiment 1-3, when being starched in fermentation process without Limon pulp, vitamin C and lactic acid content can be relative in the cooking wine of preparation
It is relatively low.
4th, from the comparison of embodiment 1 to embodiment 3 and comparative example 5：
Embodiment 1 to the indices of embodiment 3 are all higher than comparative example 5, and the vitamin C of comparative example 5 and citric acid are not contained, do not had
There are citris aromas, both starched in preparation process without Limon pulp, when also without lemon juice, contained in the middle part of prepared cooking wine
There are vitamin C and citric acid.
5th, from the comparison of embodiment 1 to embodiment 3 and comparative example 6- comparative examples 8：
Embodiment 1 to the indices of embodiment 3 are all higher than comparative example 6- comparative examples 8, comparative example 6-8 vitamin Cs, citric acid
And lactic acid content is below embodiment 1-3, when the addition of Limon pulp slurry is not in scope of the present invention when fermenting, institute
Nutritional ingredient and vitamin C, citric acid and lactic acid content in the cooking wine of preparation is relatively low.
Above-described embodiment, has been carried out further to the purpose of the present invention, technical scheme and beneficial effect
Describe in detail, should be understood that the embodiment that the foregoing is only the present invention, be not intended to limit the present invention
Protection domain, within the spirit and principles of the invention, any modification, equivalent substitution and improvements done etc. all should be included
Within protection scope of the present invention.
Claims (10)
1. a kind of cooking wine brewage process, it is characterised in that comprise the following steps：
1), Feedstock treating：Milling obtains mixed material after soya bean and rice are mixed, and the liquefaction that adds water obtains slurry；
2), liquefy：By step 1) obtain slurry regulation pH to 5.8-6.2, add amylase, liquid is sprayed at a certain temperature
Change, maintain 30-50 minutes at a certain temperature；
3), it is saccharified：After having liquefied, 60-65 DEG C is cooled to, pH to 4.5-5.0 is adjusted, carbohydrase is added, saccharification 30-50min is obtained
Obtain saccharified liquid；
4), ferment：3) saccharified liquid obtained is cooled to 30-35 DEG C, Limon pulp slurry, yeast and acidic protein enzyme fermentation is added
Obtain within 3-5 days fermented wine, filter to obtain fermented wine clear liquid；
5), allocate：Lemon juice is added into fermented wine clear liquid and edible salt obtains lemon cooking wine.
2. a kind of cooking wine brewage process according to claim 1, it is characterised in that further comprising the steps of：
Deployed lemon cooking wine is sterilized 10-30min under 400-600Mpa pressure；Carry out filling after sterilizing, obtain lemon
Cooking wine finished product.
4), lemon is handled：Limon pulp slurry and lemon juice is made in lemon.
3. a kind of cooking wine brewage process according to claim 1, it is characterised in that step 4) described in Limon pulp slurry,
The addition of yeast and acid protease is respectively 20-30%, 0.1-0.3% and 0.05-0.1%, and the addition is with step
1) the weight meter of mixed material in.
4. a kind of cooking wine brewage process according to claim 1, it is characterised in that the preparation method of the Limon pulp slurry
For：Lemon is eluted with water, and peels lemon peel off with peeling machine, and Limon pulp breaks into slurry with beater, obtains Limon pulp slurry.
5. a kind of cooking wine brewage process according to claim 1, it is characterised in that the preparation method of the lemon juice：It is fresh
Lemon is eluted with water, and peels lemon peel off with peeling machine, and lemon peel is crushed with pulverizer, adds 1-3 times of water in 60-70 DEG C of immersion
3-5h, lemon juice is obtained with strainer filtering lemon peel slag.
6. a kind of cooking wine brewage process according to claim 1, it is characterised in that step 5) described in lemon juice and edible
The addition of salt is respectively 10-15%, 0.1-0.15%, and the addition is with the stereometer of fermented wine clear liquid.
7. a kind of cooking wine brewage process according to claim 1, it is characterised in that regulation pH uses citric acid.
8. a kind of cooking wine brewage process according to claim 1, it is characterised in that spray liquid in 98-105 DEG C during liquefaction
Change, maintained 30-50 minutes in 90-95 DEG C.
9. a kind of cooking wine brewage process according to claim 1, it is characterised in that the weight ratio of the soya bean and rice is
1:3-5。
10. a kind of cooking wine brewage process according to claim 1, it is characterised in that the addition of water is mixed when going to liquefy
Close raw material 3-5 times.
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Application publication date: 20171024 |