CN108315144B - Application of microzyme microcapsule in brewing of red yeast rice yellow wine - Google Patents
Application of microzyme microcapsule in brewing of red yeast rice yellow wine Download PDFInfo
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Abstract
The invention discloses an application of yeast microcapsules in red yeast rice yellow wine brewing, and belongs to the technical field of yellow wine brewing. Inoculating monascus seed liquid into a liquid fermentation medium, fermenting for 3-4 days, adding yeast microcapsules, fermenting for 3-5 days, sealing, fermenting for 20-30 days, controlling the temperature to be 28-30 ℃ before sealing, controlling the temperature to be 15-18 ℃ after sealing, taking out the yeast microcapsules after fermentation, centrifuging the fermentation liquid, taking out supernatant, and sterilizing to obtain the monascus yellow wine. The method adopts the mode of inoculating monascus before inoculating yeast for brewing, which is beneficial to the rapid growth of monascus in the early stage of brewing without being inhibited by alcohol prematurely; the microcapsule immobilized yeast is adopted, so that on one hand, the capsule membrane of the microcapsule has a certain barrier effect on oxygen transfer, the period of alcohol production can be shortened, on the other hand, the recovery and the reutilization of the yeast after the fermentation are finished are facilitated, and the effective utilization of resources is realized.
Description
Technical Field
The invention belongs to the technical field of yellow wine brewing, and particularly relates to application of a yeast microcapsule in red yeast yellow wine brewing.
Background
Yellow wine is known as 'national wine', red yeast yellow wine has unique efficacy compared with yellow wine, and is more popular in Fujian Zhejiang, and the efficacy of red yeast and red yeast yellow wine is recorded in daily essentials, materia medica and compendium of materia medica. The recent modern related researches show that the red yeast rice wine has the effects of reducing cholesterol, reducing blood fat, reducing blood pressure and the like, and is widely favored by people.
The monascus is an essential dominant bacterium in the process of brewing the red yeast rice wine, and plays roles in degrading polysaccharide, protein, producing pigment and producing flavor substances in the process of brewing the red yeast rice wine. The traditional red yeast rice wine is brewed by using red yeast rice, sticky rice and water, monascus, saccharomycetes and other microorganisms grow simultaneously in the early stage of brewing, and bacteria and yeast grow at a speed far faster than that of the monascus and possibly become dominant bacteria in the early stage of brewing, so that the growth space of the monascus is limited, the growth and metabolism of the monascus are influenced, and therefore, the monascus needs to grow and propagate preferentially in the brewing process by improving the brewing process.
On the other hand, the yeast plays a decisive role in the alcoholic strength of the wine body. In order to obtain yeasts capable of producing alcohol rapidly, researchers often prefer yeasts by means of screening, mutagenesis, domestication, genetic modification and the like of natural strains, and few examples of rapid alcohol production of yeasts by using microcapsules are reported. The microcapsule is used for embedding the saccharomycetes, and has a certain oxygen blocking effect, so that the saccharomycetes can be promoted to breathe without oxygen in a short time to generate alcohol, and the saccharomycetes can be recycled when the fermentation is finished. The alcohol content of the yellow wine in the national standard GB13662-2008 is generally between 8-16% (v/v), the alcohol tolerance limit of the saccharomyces cerevisiae is generally 18-20% (v/v), and the saccharomyces cerevisiae still has certain activity when the yeast is recycled.
The brewing bacteria are monascus and saccharomyces cerevisiae, which are all bacteria for food industrial production; the embedded material is sodium alginate and calcium chloride, and is allowed to be used in food.
Disclosure of Invention
The invention aims to provide the application of the yeast microcapsules in red yeast yellow wine brewing aiming at the defects of the prior art, so as to obtain a novel liquid brewing mode of the red yeast yellow wine.
In order to achieve the purpose, the invention adopts the following technical scheme:
an application of yeast microcapsule in brewing red rice yellow wine: inoculating monascus seed liquid into a fermentation culture medium for fermentation, adding yeast microcapsules until the fermentation day 3, sealing and fermenting until the fermentation day 5, controlling the temperature before sealing to be 28 ℃, controlling the temperature after sealing to be 18 ℃, controlling the fermentation period to be 20 days, centrifuging and filtering after the fermentation is finished, taking supernatant, and sterilizing at 80 ℃ for 30min to obtain the monascus yellow wine. In the application, the yeast is Saccharomyces cerevisiae (Saccharomyces cerevisiae).
The method specifically comprises the following steps:
(1) preparing monascus seed liquid: eluting monascus spores on a PDA (potato dextrose agar) plate culture medium into a seed culture medium by using normal saline, and culturing under the following culture conditions: the culture temperature is 30 ℃, the rotation speed is 200r/min, and the culture time is 48 h; the preparation of the seed culture medium is as follows: 35.00g of long-shaped rice flour, 12.00g of anhydrous glucose, 12.00g of soybean flour, 1.00g of sodium nitrate, 1.00g of monopotassium phosphate and 0.50g of magnesium sulfate heptahydrate, and adding deionized water to a constant volume of 1000mL and natural pH;
(2) inoculating 5-10 mL of the monascus seed liquid prepared in the step (1) into a fermentation medium for fermentation, wherein the volume of the fermentation medium is 1L, and the preparation of the fermentation medium is as follows: 22.33g of monosodium glutamate, 9.72g of ammonium sulfate, 45g of long-shaped rice powder, 12.50g of anhydrous glucose, 9.00g of monopotassium phosphate, 0.21g of manganese sulfate monohydrate and 2.1g of magnesium sulfate heptahydrate, and adding deionized water to a constant volume of 1000mL and natural pH;
(3) preparing yeast suspension: plating yeast on PDA culture medium, culturing for 48 hr, eluting with normal saline, and diluting to 10 deg.C with normal saline6cfu/mL for standby;
(4) preparation of sodium alginate solution: weighing 2.50g of sodium alginate powder, and adding deionized water to a constant volume of 100 mL;
(5) preparing a calcium pool: weighing 5.00g of anhydrous calcium chloride powder, and adding deionized water to a constant volume of 250 mL;
(6) preparing microcapsules: mixing the yeast suspension and the sodium alginate solution according to the volume ratio of 1:4 (10 mL of yeast suspension and 40mL of sodium alginate solution), gradually adding the obtained mixed solution into 250mL of calcium pool solution stirred by magnetic force by using a 200-microliter liquid transfer gun, completing the whole titration process within 9-10 min, continuing to stir by magnetic force for 1h after the titration is completed, taking out the microcapsule, and washing the surface by deionized water;
(7) when the monascus seed liquid in the step (2) is fermented for 3-4 days, adding 25-50 mL of the yeast microcapsules prepared in the step (6) into a fermentation culture medium;
(8) fermenting for 3-5 days, and sealing and fermenting, wherein the temperature before sealing and fermenting is 28-30 ℃, and the temperature after sealing is 15-18 ℃;
(9) fermenting for 20-30 days, and finishing fermentation; and centrifuging the fermentation liquor at 4500r/min for 10min, and sterilizing the supernatant to obtain the red yeast rice yellow wine.
The invention has the beneficial effects that:
(1) the monascus and the yeast in the invention are both brewing bacteria, are widely used since ancient times, and are safe and harmless;
(2) according to the invention, the monascus and the saccharomycetes are fermented in a staggered manner, so that the monascus grows and breeds preferentially, which is beneficial to accumulation of monascus pigment and liquefaction and saccharification of starch, and is also beneficial to direct utilization of reducing sugar by the saccharomycetes when the monascus is inoculated;
(3) the invention embeds the saccharomycetes, can shorten the production period of alcohol, can recycle and reuse the saccharomycetes, is beneficial to reducing the production cost and improving the production efficiency.
Detailed Description
The present invention will be further described with reference to the following examples, but the present invention is not limited to these examples.
The invention judges the brewing effect by indexes such as reducing sugar content, total acid, amino acid nitrogen, alcohol content, color difference and the like in the wine body.
Reducing sugar amount measurement method (DNS coloring method): taking 3mL of fermentation liquor and standard glucose solutions with different concentrations, adding 2mL of DNS reagent, heating in a boiling water bath for 5min for color development, cooling, adding deionized water to 25mL, and measuring absorbance at 540 nm. And calculating the reducing sugar content in the fermentation liquor according to the glucose standard curve.
Determination of total acid and amino acid nitrogen: reference is made to the determination in GBT13662-2008 for total acids. Sucking a sample 5mL into a 100mL beaker, adding 50mL of deionized water, continuously magnetically stirring, titrating with 0.1mol/L sodium hydroxide solution to pH8.20, recording the volume of consumed sodium hydroxide V1, adding 5mL of 36% formaldehyde solution, continuously titrating with sodium hydroxide to pH9.20, recording the volume of consumed sodium hydroxide V2 after adding formaldehyde, and simultaneously carrying out blank experiments to record the volumes of consumed sodium hydroxide (V3 and V4) of the blank experiments when not adding the formaldehyde solution and when adding the formaldehyde solution respectively. Total acid content = (V1-V3) × 0.1 × 0.090 × 1000/5. The content of amino acid nitrogen = (V2-V4) × 0.1 × 0.014 × 1000/5.
And (3) measuring the alcoholic strength: alcohol content was measured with HB-512ATC model hand-held alcohol refractometer.
Measurement of color difference: the color difference of the wine body is measured by a WSC-2B type color difference meter.
Inoculating monascus seed liquid in a liquid fermentation culture medium, embedding yeast with sodium alginate, putting the yeast into the culture medium on the 3 rd day of fermentation, performing sealed fermentation after the yeast grows, and continuing fermentation until the end.
(1) Preparing monascus seed liquid: eluting monascus spores on a PDA (potato dextrose agar) plate culture medium into a seed culture medium by using normal saline, and culturing under the following culture conditions: the culture temperature is 30 ℃, the rotation speed is 200r/min, and the culture time is 48 h; the formula of the seed culture medium is as follows: 35.00g of long-shaped rice flour, 12.00g of anhydrous glucose, 12.00g of soybean flour, 1.00g of sodium nitrate, 1.00g of monopotassium phosphate and 0.50g of magnesium sulfate heptahydrate, and adding deionized water to a constant volume of 1000mL and natural pH;
(2) preparing yeast suspension: plating yeast on PDA culture medium, culturing for 48 hr, eluting with normal saline, and diluting to 10 deg.C with normal saline6cfu/mL for standby;
(3) preparation of sodium alginate solution: weighing 2.50g of sodium alginate powder, and adding deionized water to a constant volume of 100 mL;
(4) preparing a calcium pool: weighing 5.00g of anhydrous calcium chloride powder, and adding deionized water to a constant volume of 250 mL;
(5) preparing microcapsules: mixing the yeast suspension and the sodium alginate solution according to the volume ratio of 1:4 (10 mL of yeast suspension and 40mL of sodium alginate solution), gradually adding the obtained mixed solution into 250mL of calcium pool solution stirred by magnetic force by using a 200-microliter liquid-transferring gun, completing the whole titration process within 10min, continuing to stir by magnetic force for 1h after the titration is completed, taking out the microcapsule, and washing the surface by deionized water;
(6) preparation of a fermentation medium: 22.33g of monosodium glutamate, 9.72g of ammonium sulfate, 45g of long-shaped rice powder, 12.50g of anhydrous glucose, 9.00g of monopotassium phosphate, 0.21g of manganese sulfate monohydrate and 2.1g of magnesium sulfate heptahydrate, and deionized water is added to the mixture to reach the constant volume of 1000mL and the natural pH value.
Example 1
Inoculating 10mL of monascus seed liquid into 1L of fermentation medium, fermenting to 3 days, inoculating 50mL of yeast microcapsules, fermenting to 5 days, sealing and fermenting, wherein the fermentation period is 20 days, the temperature before sealing and fermenting is 28 ℃, the temperature after sealing is 18 ℃, centrifuging and filtering after fermentation, taking supernatant, and sterilizing at 80 ℃ for 30 min.
After fermentation, the relevant data are as follows:
TABLE 1 relevant data of the body of the wine after the end of brewing and sterilization
The data accord with the related indexes of the cool dry yellow wine in the national standard GBT 3662-2008.
In addition, the chroma comparison is carried out by taking the commercial aged Pujia wine (red yeast yellow wine) as a reference, and the red yeast yellow wine Delta L is adopted in the invention*=0.29 (color bias), Δ a*=1.78 (color cast red). DELTA.b*=1.12 (yellow in color).
Example 2
The amount of monascus inoculated was varied.
Inoculating 5mL of monascus seed liquid into 1L of fermentation medium, fermenting to 3 days, inoculating 50mL of yeast microcapsules, fermenting to 5 days, sealing, fermenting, wherein the fermentation period is 20 days, the temperature before sealing is 28 ℃, the temperature after sealing is 18 ℃, centrifuging, filtering and taking supernatant after fermentation, and sterilizing at 80 ℃ for 30 min.
Example 3
The inoculation amount of the yeast is changed.
Inoculating 10mL of monascus seed liquid into 1L of fermentation medium, fermenting to 3 days, inoculating 25mL of yeast microcapsules, fermenting to 5 days, sealing and fermenting, wherein the fermentation period is 20 days, the temperature before sealing and fermenting is 28 ℃, the temperature after sealing is 18 ℃, centrifuging and filtering after fermentation, taking supernatant, and sterilizing at 80 ℃ for 30 min.
Example 4
The inoculation time of the yeast was changed.
Inoculating 10mL of monascus seed liquid into 1L of fermentation medium, fermenting to 4 days, inoculating 50mL of yeast microcapsules, fermenting to 5 days, sealing and fermenting, wherein the fermentation period is 20 days, the temperature before sealing and fermenting is 28 ℃, the temperature after sealing is 18 ℃, centrifuging and filtering after fermentation, taking supernatant, and sterilizing at 80 ℃ for 30 min.
Example 5
And (3) changing the sealing fermentation time.
Inoculating 10mL of monascus seed liquid into 1L of fermentation medium, fermenting until the 3 rd day, inoculating 50mL of yeast microcapsules, sealing and fermenting simultaneously, wherein the fermentation period is 20 days, the temperature before sealing and fermenting is 28 ℃, the temperature after sealing is 18 ℃, centrifuging and filtering after the fermentation is finished, taking supernatant, and sterilizing at 80 ℃ for 30 min.
Example 6
The fermentation period was changed.
Inoculating 10mL of monascus seed liquid into 1L of fermentation medium, fermenting to 3 days, inoculating 50mL of yeast microcapsules, fermenting to 5 days, sealing and fermenting, wherein the fermentation period is 30 days, the temperature before sealing and fermenting is 28 ℃, the temperature after sealing is 18 ℃, centrifuging and filtering after fermentation, taking supernatant, and sterilizing at 80 ℃ for 30 min.
Example 7
The fermentation temperature was varied.
Inoculating 10mL of monascus seed liquid into 1L of fermentation medium, fermenting to 3 days, inoculating 50mL of yeast microcapsules, fermenting to 5 days, sealing and fermenting, wherein the fermentation period is 20 days, the temperature before sealing and fermenting is 30 ℃, the temperature after sealing is 15 ℃, centrifuging and filtering after fermentation, taking supernatant, and sterilizing at 80 ℃ for 30 min.
Example 8
The sterilization process is changed.
Inoculating 10mL of monascus seed liquid into 1L of fermentation medium, fermenting to 3 days, inoculating 50mL of yeast microcapsules, fermenting to 5 days, sealing and fermenting, wherein the fermentation period is 20 days, the temperature before sealing and fermenting is 28 ℃, the temperature after sealing is 18 ℃, centrifuging and filtering after fermentation, and taking supernatant for high-temperature instantaneous sterilization.
The above description is only a preferred embodiment of the present invention, and all equivalent changes and modifications made in accordance with the claims of the present invention should be covered by the present invention.
Claims (4)
1. An application of yeast microcapsules in red yeast rice yellow wine brewing is characterized in that: the preparation method of the yeast microcapsule specifically comprises the following steps:
(1) preparing yeast suspension: plating yeast on PDA culture medium, culturing for 48 hr, eluting with normal saline, and diluting to 10 deg.C with normal saline6cfu/mL for standby;
(2) preparation of sodium alginate solution: weighing 2.50g of sodium alginate powder, and adding deionized water to a constant volume of 100 mL;
(3) preparing a calcium pool: weighing 5.00g of anhydrous calcium chloride powder, and adding deionized water to a constant volume of 250 mL;
(4) preparing microcapsules: mixing the yeast suspension and the sodium alginate solution according to the volume ratio of 1:4, gradually adding the obtained mixed solution into 250mL of calcium pool solution with magnetic stirring by using a 200 mu L liquid-transferring gun, completing the whole titration process within 9-10 min, continuing the magnetic stirring for 1h after the titration is completed, taking out the microcapsule, and washing the surface by using deionized water;
the brewing method of the red yeast rice yellow wine adopts a liquid brewing mode and specifically comprises the following steps:
(A) preparing monascus seed liquid: transferring monascus spores on the PDA culture medium into a seed culture medium for culture; the culture conditions were: the culture temperature is 30 ℃, the rotation speed is 200r/min, and the culture time is 48 h;
(B) inoculating 5-10 mL of the monascus seed liquid prepared in the step (A) into 1L of fermentation medium for fermentation, and adding 25-50 mL of yeast microcapsules into the fermentation medium after 3-4 days of fermentation; fermenting for 3-5 days, sealing and fermenting, wherein the temperature before sealing and fermenting is 28-30 ℃, the temperature after sealing is 15-18 ℃, and the fermentation period is 20-30 days; and (4) taking out the yeast microcapsules after the fermentation is finished, centrifuging the fermentation liquor at 4500r/min, taking the supernatant, and sterilizing to obtain the red yeast yellow wine.
2. Use according to claim 1, characterized in that: the yeast is saccharomyces cerevisiae.
3. Use according to claim 1, characterized in that: the preparation of the seed culture medium in the step (A) comprises the following steps: 35.00g of long-shaped rice flour, 12.00g of anhydrous glucose, 12.00g of soybean flour, 1.00g of sodium nitrate, 1.00g of monopotassium phosphate and 0.50g of magnesium sulfate heptahydrate, and deionized water is added to the mixture until the volume is 1000mL and the pH value is natural.
4. Use according to claim 1, characterized in that: the preparation of the fermentation medium in the step (B) comprises the following steps: 22.33g of monosodium glutamate, 9.72g of ammonium sulfate, 45g of long-shaped rice powder, 12.50g of anhydrous glucose, 9.00g of monopotassium phosphate, 0.21g of manganese sulfate monohydrate and 2.1g of magnesium sulfate heptahydrate, and deionized water is added to the mixture to reach the constant volume of 1000mL and the natural pH value.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0354130A1 (en) * | 1988-08-04 | 1990-02-07 | Société dite: SCOMA S.A. | Method and machine for adding a substance to a liquid, particularly for adding a ferment to wine |
| CN105420286A (en) * | 2015-11-24 | 2016-03-23 | 广西罗城科潮基业科技发展有限公司 | Alcohol production method |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0354130A1 (en) * | 1988-08-04 | 1990-02-07 | Société dite: SCOMA S.A. | Method and machine for adding a substance to a liquid, particularly for adding a ferment to wine |
| CN105420286A (en) * | 2015-11-24 | 2016-03-23 | 广西罗城科潮基业科技发展有限公司 | Alcohol production method |
Non-Patent Citations (1)
| Title |
|---|
| 液态红曲酿造红曲黄酒的研究;何冬萍等;《中国食品学报》;20161230;第16卷(第12期);第134页左栏1.2.1、第133页右栏1.1.1、1.1.2 * |
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