CN108384689B - Production method for producing high-content GABA (gamma-aminobutyric acid) health-care sweet rice wine by fermenting seawater rice - Google Patents
Production method for producing high-content GABA (gamma-aminobutyric acid) health-care sweet rice wine by fermenting seawater rice Download PDFInfo
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- CN108384689B CN108384689B CN201810502193.9A CN201810502193A CN108384689B CN 108384689 B CN108384689 B CN 108384689B CN 201810502193 A CN201810502193 A CN 201810502193A CN 108384689 B CN108384689 B CN 108384689B
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- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 title claims abstract description 40
- 241000209094 Oryza Species 0.000 title claims abstract description 34
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 34
- 235000009566 rice Nutrition 0.000 title claims abstract description 34
- 235000019991 rice wine Nutrition 0.000 title claims abstract description 23
- 229960003692 gamma aminobutyric acid Drugs 0.000 title claims abstract description 22
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 17
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 239000013535 sea water Substances 0.000 title claims abstract description 9
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 title description 18
- 238000010025 steaming Methods 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 14
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- 238000005507 spraying Methods 0.000 claims description 6
- 240000001462 Pleurotus ostreatus Species 0.000 claims description 3
- 235000001603 Pleurotus ostreatus Nutrition 0.000 claims description 3
- 235000012730 carminic acid Nutrition 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000000284 extract Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000014101 wine Nutrition 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 2
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 5
- 235000013922 glutamic acid Nutrition 0.000 description 5
- 239000004220 glutamic acid Substances 0.000 description 5
- 102000008214 Glutamate decarboxylase Human genes 0.000 description 4
- 108091022930 Glutamate decarboxylase Proteins 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 208000019901 Anxiety disease Diseases 0.000 description 2
- 240000006499 Flammulina velutipes Species 0.000 description 2
- 235000016640 Flammulina velutipes Nutrition 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- 230000036506 anxiety Effects 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 206010010904 Convulsion Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000018997 Growth Hormone Human genes 0.000 description 1
- 108010051696 Growth Hormone Proteins 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 241000124008 Mammalia Species 0.000 description 1
- 108010025020 Nerve Growth Factor Proteins 0.000 description 1
- 102000007072 Nerve Growth Factors Human genes 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- -1 amylodiastase Proteins 0.000 description 1
- 210000004227 basal ganglia Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 230000003925 brain function Effects 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 210000003169 central nervous system Anatomy 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 210000001638 cerebellum Anatomy 0.000 description 1
- 210000003710 cerebral cortex Anatomy 0.000 description 1
- 230000036461 convulsion Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000008451 emotion Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000000122 growth hormone Substances 0.000 description 1
- 210000001320 hippocampus Anatomy 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000003907 kidney function Effects 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 230000007787 long-term memory Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000002858 neurotransmitter agent Substances 0.000 description 1
- 239000003900 neurotrophic factor Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000019833 protease Nutrition 0.000 description 1
- 235000019419 proteases Nutrition 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 210000000225 synapse Anatomy 0.000 description 1
- 210000001103 thalamus Anatomy 0.000 description 1
- 230000003867 tiredness Effects 0.000 description 1
- 208000016255 tiredness Diseases 0.000 description 1
Classifications
-
- 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
Abstract
The invention discloses a method for producing high-content GABA health-care sweet rice wine by fermenting seawater rice, which comprises the following steps: s1, sprouting, S2, steaming; s3, fermenting; s4, sterilizing, wherein the GABA content of the product is 1.0-2.0 g/kg. The production method of the invention fills a blank in the prior art, has simple process, easy operation and easy control, and the finished wine is rich in nutrition and belongs to health-care sweet rice wine.
Description
Technical Field
The invention relates to a brewing production technology, in particular to a production method for producing high-content GABA health-care sweet rice wine by fermenting seawater rice.
Background
Gamma-aminobutyric acid (GABA) is a naturally occurring nonprotein amino acid and is an important inhibitory neurotransmitter in the central nervous system of mammals, and GABA is a transmitter in about 30% of central nervous synapse positions. It has important effects in cerebral cortex, Hippocampus, thalamus, basal ganglia and cerebellum, and has effects in regulating multiple functions of human body, lowering blood pressure, relieving convulsion, increasing neurotrophic factor, improving brain function, promoting long-term memory, promoting growth hormone secretion, activating renal function and liver function, etc. When GABA is deficient in a human body, emotions such as anxiety, uneasiness, tiredness, anxiety and the like are generated.
The germinated rice of the marine rice contains rich nutrients including protein, starch, cellulose, mineral matter and various endogenous biological enzymes, such as proteinase, amylodiastase, glutamic acid decarboxylase, etc. Under the condition of proper temperature and humidity, rice germ protein in the rice germ is hydrolyzed by endogenous protease to generate free glutamic acid, and then the free glutamic acid is catalyzed by endogenous glutamic acid decarboxylase to convert to generate GABA, thereby obtaining the rice germ enriched with GABA. However, the current report and practice on the production of high-content GABA finished wine by seawater rice is a blank.
Disclosure of Invention
The invention aims to overcome the defects and defects in the prior art and provide a production method for producing high-content GABA health-care sweet rice wine by fermenting seawater rice.
In order to achieve the purpose, the invention is realized according to the following technical scheme:
a production method for producing high-content GABA health-care sweet rice wine by fermenting seawater rice comprises the following steps:
s1, sprouting, namely soaking fresh sea rice in clear water for 24 hours, changing water once after 6 hours, draining the water, spraying 0.1-2% mushroom water on the swelled sea rice, preserving the temperature at 35 ℃ for sprouting for 1-5 days, and spraying the mushroom water to keep moist;
s2, steaming, namely adding 2 times of water into the germinated sea rice, cooking for 1-2 hours, and steaming for 1-2 hours by high-temperature steam;
s3, fermenting, namely cooling the steamed germinated sea rice to 33-35 ℃, adding 5-15 g of saccharifying yeast into each kg of germinated sea rice, adding 2-5 g of hop yeast into each kg of germinated sea rice, mixing and stirring uniformly, sealing the mixture in a container, and fermenting for 2-4 days in a dark place at the temperature of 35-40 ℃;
s4, sterilization: taking out the fermented rice wine after fermentation, decocting the fermented rice wine at 70 ℃ for half an hour to inactivate microzyme, and obtaining carmine fermented sweet rice wine, wherein the GABA content is 1.0-2.0 g/kg, and filling the fermented sweet rice wine for later use to form a finished product.
Further, the mushroom water is one or a combination of at least two of flammulina velutipes, oyster mushrooms and mushrooms.
Compared with the prior art, the invention has the beneficial effects that:
the production method of the invention fills a blank in the prior art, has simple process, easy operation and easy control, and the finished wine is rich in nutrition and belongs to health-care sweet rice wine.
In order that the invention may be more clearly understood, specific embodiments thereof will be described below in detail.
Detailed Description
The invention relates to a method for producing high-content GABA health-care sweet rice wine by fermenting seawater rice, which comprises the following steps:
s1, sprouting, namely soaking fresh sea rice in clear water for 24 hours, changing water once after 6 hours, draining the water, spraying 0.1-2% mushroom water on the swelled sea rice, preserving the temperature at 35 ℃ for sprouting for 1-5 days, and spraying the mushroom water to keep moist;
s2, steaming, namely adding 2 times of water into the germinated sea rice, cooking for 1-2 hours, and steaming for 1-2 hours by high-temperature steam;
s3, fermenting, namely cooling the steamed germinated sea rice to 33-35 ℃, adding 5-15 g of saccharifying yeast into each kg of germinated sea rice, adding 2-5 g of hop yeast into each kg of germinated sea rice, mixing and stirring uniformly, sealing the mixture in a container, and fermenting for 2-4 days in a dark place at the temperature of 35-40 ℃;
s4, sterilization: taking out the fermented rice wine after fermentation, decocting the fermented rice wine at 70 ℃ for half an hour to inactivate microzyme, and obtaining carmine fermented sweet rice wine, wherein the GABA content is 1.0-2.0 g/kg, and filling the fermented sweet rice wine for later use to form a finished product.
Further, the mushroom water is one or a combination of at least two of flammulina velutipes, oyster mushrooms and mushrooms. During the production process, mushroom concentrated water extract is added, which contains high-concentration glutamic acid and high-activity glutamic acid decarboxylase, and can provide exogenous glutamic acid and glutamic acid decarboxylase, so that the glutamic acid originally produced by the rice germ is converted into GABA in a large amount.
The health-care sweet rice wine prepared by the method has soft and rotten rice grains, strong fragrance, proper sour and sweet taste, rich nutrition and health-care effect.
The present invention is not limited to the above-described embodiments, and various changes and modifications of the present invention are intended to be included within the scope of the claims and the equivalent technology of the present invention if they do not depart from the spirit and scope of the present invention.
Claims (1)
1. A production method for producing high-content GABA health-care sweet rice wine by fermenting seawater rice is characterized by comprising the following steps:
s1, sprouting, namely soaking fresh sea rice in clear water for 24 hours, changing water once after 6 hours, draining the water, spraying 0.1-2% mushroom water on the swelled sea rice, preserving the temperature at 35 ℃ for sprouting for 1-5 days, and spraying the mushroom water to keep moist; the mushroom water is one or at least two combined extracts of needle mushroom, oyster mushroom or mushroom;
s2, steaming, namely adding 2 times of water into the germinated sea rice, cooking for 1-2 hours, and steaming for 1-2 hours by high-temperature steam;
s3, fermenting, namely cooling the steamed germinated sea rice to 33-35 ℃, adding 5-15 g of saccharifying yeast into each kg of germinated sea rice, adding 2-5 g of hop yeast into each kg of germinated sea rice, mixing and stirring uniformly, sealing the mixture in a container, and fermenting for 2-4 days in a dark place at the temperature of 35-40 ℃;
s4, sterilization: taking out the fermented rice wine after fermentation, decocting the fermented rice wine at 70 ℃ for half an hour to inactivate microzyme, and obtaining carmine fermented sweet rice wine, wherein the GABA content is 1.0-2.0 g/kg, and filling the fermented sweet rice wine for later use to form a finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810502193.9A CN108384689B (en) | 2018-05-23 | 2018-05-23 | Production method for producing high-content GABA (gamma-aminobutyric acid) health-care sweet rice wine by fermenting seawater rice |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810502193.9A CN108384689B (en) | 2018-05-23 | 2018-05-23 | Production method for producing high-content GABA (gamma-aminobutyric acid) health-care sweet rice wine by fermenting seawater rice |
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| Publication Number | Publication Date |
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| CN108384689A CN108384689A (en) | 2018-08-10 |
| CN108384689B true CN108384689B (en) | 2021-07-30 |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110477279A (en) * | 2019-09-24 | 2019-11-22 | 海纳健康科技(深圳)有限公司 | A kind of salt tolerant rice germinated rice nutrient powder and preparation method thereof |
| CN111329965A (en) * | 2020-03-06 | 2020-06-26 | 广东海洋大学深圳研究院 | Application of sea red rice skin in preparation of medicine for resisting despair behavior |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003250512A (en) * | 2001-12-27 | 2003-09-09 | Asahi Breweries Ltd | Alcoholic beverage with high gaba content and method for producing the same |
| JP2004107286A (en) * | 2002-09-20 | 2004-04-08 | Ichimaru Pharcos Co Ltd | Cosmetic composition and food composition for beauty and health |
| CN103992921A (en) * | 2014-05-23 | 2014-08-20 | 成坚 | Unpolished rice germ wine and production process thereof |
-
2018
- 2018-05-23 CN CN201810502193.9A patent/CN108384689B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003250512A (en) * | 2001-12-27 | 2003-09-09 | Asahi Breweries Ltd | Alcoholic beverage with high gaba content and method for producing the same |
| JP2004107286A (en) * | 2002-09-20 | 2004-04-08 | Ichimaru Pharcos Co Ltd | Cosmetic composition and food composition for beauty and health |
| CN103992921A (en) * | 2014-05-23 | 2014-08-20 | 成坚 | Unpolished rice germ wine and production process thereof |
Non-Patent Citations (1)
| Title |
|---|
| "PROPERTIES OF GLUTAMATE DECARBOXYLASE (GAD) FROM EDIBLE MUSHROOM;NORIFUMI SHIRASAKA，等;《Proceedings of the 7th International Conference on Mushroom Biology and Mushroom Products (ICMBMP7)》;20111231;第274-278页 * |
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| CN108384689A (en) | 2018-08-10 |
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Effective date of registration: 20240222 Address after: 511338 No.116, Xiyasan Road, Xiayuan Village, Ningxi Street, Zengcheng District, Guangzhou City, Guangdong Province Patentee after: Guangzhou Yiling Agricultural Technology Co.,Ltd. Country or region after: China Address before: 524023 No. 2 civilized East Road, Xiashan District, Guangdong, Zhanjiang Patentee before: Guangdong Medical University Country or region before: China |
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