CN107779371A - Specificity removes the method for dimerization alpha amylase inhibitor and class avenin in yellow rice wine - Google Patents
Specificity removes the method for dimerization alpha amylase inhibitor and class avenin in yellow rice wine Download PDFInfo
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- CN107779371A CN107779371A CN201711097231.9A CN201711097231A CN107779371A CN 107779371 A CN107779371 A CN 107779371A CN 201711097231 A CN201711097231 A CN 201711097231A CN 107779371 A CN107779371 A CN 107779371A
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- rice wine
- yellow rice
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- green persimmon
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0416—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material
Abstract
The invention discloses specificity to remove the method for dimerization alpha amylase inhibitor and class avenin in yellow rice wine, belongs to yellow wine production technology field.Blue or green persimmon tannin is added in the wine liquid that shao-hsing rice wine has been blent by the present invention, specific absorption yellow rice wine muddiness sensitive Protein --- dimerization alpha amylase inhibitor and class avenin, the compound of generation separates out formation precipitation at low temperature from wine liquid, is removed by the method for filtering.The protein stability of the bottled shao-hsing rice wine handled by blue or green persimmon tannin is significantly improved, and turbidity is consistently lower than 1.5EBC within the shelf-life, is formed without obvious macroscopic dregs, improves the quality of yellow rice wine, and certain economic benefit is brought for enterprise.
Description
Technical field
The present invention relates to specificity to remove the method for dimerization alpha-amylase inhibitor and class avenin in yellow rice wine, belongs to yellow
Wine production technology field.
Background technology
Yellow rice wine is developed so far, requirement more and more higher of the consumer to its quality, and the yellow rice wine of clarification is easier to be received.But
Albumen muddiness is still one of yellow rice wine industry quality problems urgently to be resolved hurrily.Protein, polysaccharide, polyphenol, metal ion in yellow rice wine
Presence Deng material makes turbidity mechanism relative complex, but according to current result of study, it is believed that protein is to cause the non-life of yellow rice wine
The main reason for thing muddiness.In the sediment of yellow rice wine, protein occupies larger ratio, typically 50% or so.
, may be special with the class of certain in wine but yellow rice wine protein stability does not have direct causality with total protein
Different protein is relevant, and our this albuminoid is referred to as muddy sensitive Protein.It is that raising yellow rice wine is protein stabilized to remove muddy sensitive Protein
The optimal path of property.Research team where inventor is it has been proved that two poly- alpha-amylase inhibitors and class avenin are yellow
Main component (Sun Junyong, Fan Shiying, Xie Guangfa, Lu Jian in wine protein muddiness.The separation identification of shao-hsing rice wine opacity protein
And its amino acid composition, secondary structure analysis, food and fermentation industries, 2016,42 (2):1-6).
It is general to use and the experience of reference process for beer production and method reduce and controlled Huang in yellow wine production technology
The protein of wine is muddy.By adding various fining agent Adsorption partially proteins or separating out protein coagulating, to reach
The purpose for improving stability is the most frequently used method.But research shows, the opacity protein in opacity protein and beer in yellow rice wine
It is far different that (beer haze albumen is the alcohol soluble protein of Pro-rich, and yellow rice wine opacity protein is mainly the suppression of dimerization alpha-amylase
Preparation and class avenin), moreover, different tannin have during removing protein is removed to different types of albumen it is totally different
Effect, winemaker must select source and the species of tannin with caution.The tannin of different sources is because of raw material, the difference of processing technology,
Its molecular size range differs greatly, and the tannin of different molecular weight size can go the ability of removing protein also to differ.
Gao Enli (Gao Enli.The raising [D] of stability of yellow rice wine：[master thesis].Wuxi：Southern Yangtze University's biology work
Journey institute, 1998) it is all fine to action effect to domestic tannin and Japanese tannin, the clearance of iron and polyphenol is reached
65%th, more than 40%, more than 30% is reached to the clearance of macromolecule protein, it is that a kind of effectively yellow rice wine is clear to illustrate tannin
Clear agent.Bai Shaoyong (Bai Shaoyong.The research [D] of the PRECIPITATION MECHANISM of protein and processing method in yellow rice wine：[master thesis].
Hangzhou：Department of chemistry of Zhejiang University, 2005.) using the stability of a variety of fining agents raising yellow rice wine, finally draw tannin, carragheen
Absorption to protein is very strong.But this kind of fining agent facture has the drawback that fining agent to removing muddy sensitive egg
There is no specific aim in vain, dosage is difficult to control, and adds few, DeGrain, dosage is more, can remove other kinds of in yellow rice wine
Non-haze albumen.
Generally speaking, although being related to the thing Quality Research that these fining agents are adsorbed, still can not be effectively
Illustrate whether the specific protein of muddy sensitivity obtains special removal, and some fining agents by the protein classes in yellow rice wine and
The influence of the factors such as quantity, wine liquid physical and chemical index, specificity be not strong.Yellow rice wine is handled using the not strong fining agent of specificity,
When removing yellow rice wine opacity protein, it is also possible to while eliminate other unrelated with muddiness in wine body but beneficial to yellow rice wine quality eggs
In vain.Therefore, according to the characteristic of yellow rice wine product, the fining agent that specificity two poly- alpha-amylase inhibitors of removal are capable of in exploitation is solution
The certainly optimal path of yellow rice wine turbidity and precipitation problem.
The content of the invention
In order to solve the above problems, the invention provides a kind of yellow rice wine fining agent, contain can with yellow rice wine wine liquid
Muddy sensitive Protein-dimerization alpha-amylase inhibitor and class avenin combine, form precipitation, so as to remove muddy sensitive egg
In vain, the blue or green persimmon tannin of yellow rice wine protein stability is improved.
The molecular size range of the blue or green persimmon tannin is 1370Da --- 1710Da.The preparation method of the blue or green persimmon tannin be by
Blue or green persimmon is with water according to mass ratio (1:4)~(1:5) ratio mixing, is extracted 2 hours in boiling water bath, and precipitation is removed through centrifugation,
Supernatant is through being dried to obtain blue or green persimmon tannin powder.
The method for removing yellow rice wine muddiness sensitive Protein using the blue or green persimmon tannin, is blending in shao-hsing rice wine production process
Blue or green persimmon tannin is added after the completion of process, wine liquid is then quickly cooled to -5 DEG C, is stopped more than 48 hours, it is filtered, gone
Except yellow rice wine muddiness sensitive Protein --- the yellow rice wine of dimerization alpha-amylase inhibitor and class avenin.
The addition of the blue or green persimmon tannin is 30-70mg/L.
The yellow rice wine prepared using the method for the invention, wine body is limpid, stably.
Beneficial effects of the present invention：
The present invention's provides a kind of blue or green persimmon tannin, and it is used to produce shao-hsing rice wine, can it is specific with yellow rice wine in
Dimerization alpha-amylase inhibitor and class avenin are reacted to form compound, and generation is finally separated out at low temperature from wine liquid
Precipitation, removed by the method for filtering.The bottled shao-hsing rice wine handled by blue or green persimmon tannin has high protein stability, is guaranteeing the quality
Its turbidity is consistently lower than 1.5EBC in phase, in limpid state, is formed without obvious macroscopic dregs, improves and continue
The quality of emerging yellow rice wine.
Brief description of the drawings
Fig. 1 is the analysis note of the species of the albumen of blue or green persimmon tannin absorption：M-Marker；1- yellow rice wine opacity proteins, 2- green grass or young crops persimmons
Tannin.
Embodiment
Turbidity detection method：
The sample of preparation is slowly poured into the standard drink of WGZ-2-PJ type digital display transmissometers, put it into nephelometer and survey
Fixed direct reading, unit are represented with EBC.
The preparation method of 1 blue or green persimmon tannin of embodiment
By blue or green persimmon and water according to mass ratio 1:5 ratio mixing, extracts 2 hours in 100 DEG C of boiling water bath, is gone through centrifugation
Except precipitation, supernatant is through being dried to obtain blue or green persimmon tannin powder.Determined through gel filtration chromatography, the molecular weight of the blue or green persimmon tannin is
1370Da——1710Da。
Embodiment 2
Blue or green persimmon tannin is configured to 1% (g/100mL) solution, then tanning solution is added into wine sample to be clarified, makes most
Whole tannin concentration reaches 30mg/L, stirs and evenly mixs, and then using quickly cooling machine, wine liquid is cooled into -5 DEG C, stop 48 hours with
On, take supernatant to filter, obtain removing yellow rice wine muddiness sensitive Protein --- the Huang of dimerization alpha-amylase inhibitor and class avenin
Wine, it is finally filling to obtain the shao-hsing rice wine of high protein stability.Natural storage 12 months, turbidity 1.1EBC, and produced without muddiness
Raw, the control wine sample turbidity for not adding tannin is 2.88EBC, and protein stability is significantly better than control wine sample.
Embodiment 3
Blue or green persimmon tannin is configured to 1% (g/100mL) solution, then tanning solution is added into wine sample to be clarified, makes most
Whole tannin concentration reaches 50mg/L, stirs and evenly mixs, and then using quickly cooling machine, wine liquid is cooled into -5 DEG C, stop 48 hours with
On, take supernatant to filter, obtain removing yellow rice wine muddiness sensitive Protein --- the Huang of dimerization alpha-amylase inhibitor and class avenin
Wine, it is finally filling to obtain the shao-hsing rice wine of high protein stability.Natural storage 12 months, turbidity 0.9EBC, and produced without muddiness
Raw, the control wine sample turbidity for not adding tannin is 2.88EBC, and protein stability is significantly better than control wine sample.
Embodiment 4
Blue or green persimmon tannin is configured to 1% (g/100mL) solution, then tanning solution is added into wine sample to be clarified, makes most
Whole tannin concentration reaches 70mg/L, stirs and evenly mixs, and then using quickly cooling machine, wine liquid is cooled into -5 DEG C, stop 48 hours with
On, take supernatant to filter, obtain removing yellow rice wine muddiness sensitive Protein --- the Huang of dimerization alpha-amylase inhibitor and class avenin
Wine, it is finally filling to obtain the shao-hsing rice wine of high protein stability.Natural storage 12 months, turbidity 0.6EBC, and produced without muddiness
Raw, the control wine sample turbidity for not adding tannin is 2.88EBC, and protein stability is significantly better than control wine sample.
Embodiment 5
Certain tannin product on the market and blue or green persimmon tannin are taken, is configured to 1% (g/100mL) solution respectively, to
Two kinds of tanning solutions are added in wine sample to be clarified respectively, it is 70mg/L to make final tannin concentration, is stirred and evenly mixed, then using speed
Cold device, wine liquid is cooled to -5 DEG C, stops more than 48 hours, takes supernatant to filter.Natural storage 12 months, blue or green persimmon tannin processing
Yellow rice wine turbidity be 0.6EBC, and produced without muddiness, the wine sample turbidity of certain tannin sample treatment is 1.58EBC, at blue or green persimmon tannin
The protein stability of the yellow rice wine of reason is significantly better than the yellow rice wine wine sample of certain tannin product treatment on the market.
The electrophoretic analysis for the protein classes that 5 blue or green persimmon tannin of embodiment removes
Blue or green persimmon tannin is added in the yellow rice wine without stable processing, wine liquid is cooled to -5 DEG C, stopped more than 48 hours,
The protein that blue or green persimmon tannin is adsorbed is collected by centrifugation, after 2% ammonia solvent, through 20% TCA- acetone soln removing impurity by means of precipitation
Afterwards, the albumen adsorbed using Tricine-SDS-PAGE gel methods to blue or green persimmon tannin carries out electrophoresis and identification, and is mixed with yellow rice wine
Turbid albumen is compared.
The yellow rice wine albumen of blue or green persimmon tannin absorption is identical with yellow rice wine opacity protein it can be seen from Fig. 1, wherein molecule
Amount is class avenin in 27kDa or so, and molecular weight is 14.4Da or so for dimerization alpha-amylase inhibitor, it was demonstrated that blue or green persimmon
Tannin can be with the opacity protein of specific adsorption yellow rice wine-dimerization alpha-amylase inhibitor and class avenin.
Influence of the addition of 6 blue or green persimmon tannin of embodiment to the muddy sensitive Protein of removal
Influence (mg/L) of the addition of 1 blue or green persimmon tannin of table to the muddy sensitive Protein of removal
From table 1 it follows that only when the addition scope of blue or green persimmon tannin is between 30-70mg/L, through green grass or young crops
The turbidity of yellow rice wine after persimmon tannin processing is just less than 1.5EBC, but is to continue with increasing the addition of blue or green persimmon tannin, to reducing yellow rice wine
Turbidity it is not helpful.
Although the present invention is disclosed as above with preferred embodiment, it is not limited to the present invention, any to be familiar with this skill
The people of art, without departing from the spirit and scope of the present invention, it can all do various change and modification, therefore the protection model of the present invention
Enclose being defined of being defined by claims.
Claims (10)
1. a kind of yellow rice wine fining agent, it is characterised in that contain blue or green persimmon tannin.
2. a kind of yellow rice wine fining agent according to claim 1, it is characterised in that the molecular size range of the blue or green persimmon tannin is
1370Da——1710Da。
A kind of 3. yellow rice wine fining agent according to claim 1 or 2, it is characterised in that the preparation method of the blue or green persimmon tannin
It is according to mass ratio (1 by blue or green persimmon and water:4)~(1:5) ratio mixing, extracts 1~2 hour in boiling water bath, is gone through centrifugation
Except precipitation, supernatant is through being dried to obtain blue or green persimmon tannin powder.
4. a kind of dimerization alpha-amylase inhibitor and/or class avenin complexing agent or chelating agent, it is characterised in that contain blue or green persimmon
Tannin.
A kind of 5. method for clarifying yellow rice wine, it is characterised in that add blue or green persimmon tannin into yellow rice wine wine liquid to be clarified.
6. a kind of method for clarifying yellow rice wine according to claim 5, it is characterised in that the addition of the blue or green persimmon tannin is
30-70mg/L, add and wine liquid is quickly cooled to -5 DEG C after blue or green persimmon tannin, stop more than 48 hours, filtered removal yellow rice wine mixes
Turbid sensitive Protein.
A kind of 7. method for improving protein stability in yellow rice wine storing process, it is characterised in that in blending for production process of yellow rice wine
Blue or green persimmon tannin is added after the completion of process, wine liquid is then quickly cooled to -5 DEG C, is stopped more than 48 hours, filtered removal yellow rice wine
Muddy sensitive Protein.
8. a kind of yellow rice wine, it is characterised in that its preparation method is included in blending for production process and adds blue or green persimmon list after the completion of process
Rather, wine liquid is then quickly cooled to -5 DEG C, stopped more than 48 hours, filtered removal yellow rice wine muddiness sensitive Protein, obtained
Wine liquid obtains finished product yellow rice wine after subsequent handling is handled.
9. a kind of yellow rice wine according to claim 8, it is characterised in that the addition of the blue or green persimmon tannin is 30-70mg/L.
10. a kind of yellow rice wine according to claim 8 or claim 9, it is characterised in that the yellow rice wine is shao-hsing rice wine.
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| CN201711097231.9A CN107779371A (en) | 2017-11-09 | 2017-11-09 | Specificity removes the method for dimerization alpha amylase inhibitor and class avenin in yellow rice wine |
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| CN201711097231.9A CN107779371A (en) | 2017-11-09 | 2017-11-09 | Specificity removes the method for dimerization alpha amylase inhibitor and class avenin in yellow rice wine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113367314A (en) * | 2021-06-22 | 2021-09-10 | 苏州好唯加食品有限公司 | Cooking wine and preparation method thereof |
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| CN103070364A (en) * | 2013-02-27 | 2013-05-01 | 河北农业大学 | Liquid and powder persimmon tannin and separating extracting process thereof |
| CN104483451A (en) * | 2014-12-19 | 2015-04-01 | 江南大学 | Evaluation method of specificity removal effect of haze sensitive protein in yellow wine |
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Application publication date: 20180309 |
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