CN108456608B - Method for improving ethanol content and flavor sense in rice wine brewing process - Google Patents
Method for improving ethanol content and flavor sense in rice wine brewing process Download PDFInfo
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Abstract
The invention discloses a method for improving ethanol content and flavor sense in a rice wine brewing process. The method is characterized in that in the process of brewing raw material fermented rice wine by using grain raw materials, 0.01-0.05g/kg of specific bacteriostatic agent lauric acid monoglyceride is added according to the mass of the grain raw materials while adding distiller's yeast. The method obviously improves the utilization of starch by mould and yeast and the generation of ethanol and fruity components such as ethyl laurate by utilizing the specific bacteriostatic action of the monolaurin, improves the taste and flavor of the rice wine, inhibits the growth of potential pathogenic bacteria and putrefying bacteria, and reduces the risk of rancidity in the fermentation process.
Description
Technical Field
The invention relates to the technical field of rice wine brewing, in particular to a method for improving ethanol content and improving flavor sense of sweet rice wine in a rice wine brewing process.
Background
Rice wine brewing has a long history in China, is an indispensable part in the diet culture of common people in China, and rice production areas in south China are vegetarian with the tradition of brewing rice wine with unique flavor at home. Because of being limited by the traditional brewing process, the development of the rice wine is difficult to be greatly improved, and the main problems are that: (1) the quality of a plurality of rice wine products sold in the market is unstable, and the difference between the taste and the flavor of different batches of products is obvious; (2) the research on the specific process conditions of rice wine production is insufficient, and the internal rules of complex microbial diversity, interaction, metabolic regulation and the like in the rice wine fermentation brewing process are rarely understood, so that various components of the product are complex, and the taste and the fragrance are mixed; (3) potential microbial pollution, easy rancidity, difficult storage and improved safety; (4) rice wine production has no strict technological parameters and product quality standards, and at present, the rice wine mainly conforms to the Chinese national standard GB/T13662-.
The rice wine is brewed through natural fermentation of mixed multiple microorganisms, and distiller's yeast is the main source of the microorganisms in the fermentation process. The research on the diversity of the distiller's yeast microorganisms shows that the existence of harmful bacteria such as conditional pathogenic bacteria and putrefying bacteria is frequent, and causes the worry of consumers on the food safety of the rice wine. The standard and management of rice wine production are strengthened; on the other hand, by introducing the specific bacteriostatic agent in the fermentation process, the growth of common harmful bacteria is specifically inhibited, and simultaneously the competitiveness of functional bacteria related to amylase hydrolysis, ethanol and flavor substance generation in the fermentation process in the micro-ecology is enhanced, so that the microbial metabolism and interaction are promoted to turn to the direction of improving the quality of the rice wine, such as enhancing the fermentation rate and bioavailability of the rice wine, improving the taste and flavor of the rice wine, improving the generation of specific functional components for rice wine fermentation and the like.
Disclosure of Invention
The invention aims to provide a method for improving the ethanol content and improving the flavor sense of sweet rice wine in the rice wine brewing process aiming at the defects of the prior art.
The purpose of the invention is realized by the following technical scheme: a method for improving ethanol content and flavor sense during brewing rice wine comprises adding rice wine yeast and 0.01-0.05g/kg of antibacterial agent lauric acid monoglyceride based on the mass of grain material during brewing wine with grain material.
Further, the method specifically comprises the following steps: weighing 1-10kg of cereal raw materials, placing in a container, adding 1.5-2 times of water, soaking for 0.5-2h, boiling, decocting for 10-30min, cooling with cold boiled water at room temperature to 20-30 deg.C, and filtering with gauze. Adding 1-50g/kg of distiller's yeast and 0.01-0.05g/kg of bacteriostatic agent lauric acid monoglyceride based on the mass of the grain raw materials, mixing, making into nest, sealing with sealing film, and fermenting and brewing for 3-5 days in a biochemical incubator at 20-30 deg.C. Taking the effluent to obtain the rice wine.
Furthermore, the cereal raw materials are selected from rice, glutinous rice, black rice, purple rice, yellow rice, red rice and the like.
Further, the cereal raw material is preferably purple rice.
Further, the addition amount of the bacteriostatic agent lauric acid monoglyceride is preferably 0.01 g/kg.
Compared with the prior art, the invention has the following beneficial effects: according to the invention, the specific bacteriostatic action of the monolaurin is utilized, the monolaurin is added in the rice wine brewing process to specifically inhibit the pollution and growth of potential pathogenic bacteria and putrefying bacteria, and the production of rhizopus glucoamylase and the production of ethanol and flavor substances such as ethyl laurate are promoted, so that the content of the ethanol is increased; improves the brewing process and the taste of the rice wine, improves the biological safety and the stability of the product in the fermentation process of the rice wine, and can effectively prolong the storage of the rice wine.
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FIG. 1 is a graph showing the effect of addition of monoglycerides of lauric acid on the soluble solids content of sweet rice wine fermentation;
FIG. 2 is a graph showing the effect of addition amount of monoglycerides of lauric acid on the amount of yeast in the fermentation process of sweet rice wine.
Detailed Description
The invention is further illustrated by the following examples in conjunction with the figures, and the scope of the invention as claimed includes, but is not limited to, the scope set forth in the following examples.
The rice wine brewing process comprises the following steps: weighing glutinous rice or other raw material rice, each 1-10kg, placing in a container, adding 1.5-2 times of water, and soaking for 0.5-2 hr. Boiling in electric cooker, decocting for 10-30min, cooling with cold boiled water at room temperature to 20-30 deg.C, and filtering with gauze. Adding distiller's yeast 0.1% -5% of glutinous rice or other raw material rice, mixing, placing nest and sealing with sealing film, fermenting and brewing for 3-5 days at 20-30 deg.C in biochemical incubator. Taking the effluent to obtain the sweet rice wine.
Example 1
(1) Effect of lauric acid monoglyceride on the content of saccharifying enzyme, Yeast and ethanol
In the brewing process of the rice wine, 0.001, 0.01, 0.05 and 0.10 g/kg of specific bacteriostatic agent lauric acid monoglyceride are respectively and simultaneously added in the step of adding the distiller's yeast, and the diversity, the variety and the proportion of microorganisms in the fermentation process are adjusted, so that the yield of ethanol in the rice wine, the utilization rate of raw materials, the taste and the flavor are improved.
The test result shows that the content of the ethanol can be improved in the rice wine brewing process with the addition amount of the monoglyceride laurate of 0.01-0.05g/kg (see table 1). The addition amount of 0.01g/kg of lauric monoglyceride is 11.88 percent higher than that of a control (no addition) in rice wine ethanol content, and the addition amount of 0.05g/kg of lauric monoglyceride is 5.69 percent higher than that of the control.
Table 1: influence of different addition amounts of monoglyceride laurate on alcohol content of rice wine
The improvement of the ethanol content is related to the utilization rate of raw material starch and the quantity of yeast. The soluble solid is mainly polysaccharide, oligosaccharide, monosaccharide and the like after starch hydrolysis, and the detection result of the soluble solid shows that (figure 1), the addition amount of the monoglyceride laurate is 0.01 and 0.05g/kg, and the soluble solid of a control sample reaches the highest in 72 hours; before 72h, the addition amount of the monoglyceride laurate is 0.01 and 0.05g/kg, which are higher than that of a control soluble solid, and the enzymolysis capacity of the hydrolyzed starch is stronger; after 72h, the rice wine samples with addition of 0.01 and 0.05g/kg monoglycerol laurate had lower soluble solids, indicating that the samples are likely to be utilized more quickly by yeast.
Colony culture and plate counting tests of yeast show that the addition amount of the monoglyceride laurate of 0.01 and 0.05g/kg is obviously improved compared with the number of yeast in a control sample (figure 2). Especially in 48h of fermentation, the added lauric monoglyceride sample is about 10 times of the yeast number of the control sample.
(2) Effect of lauric acid monoglyceride on sensory evaluation and flavor component
The sweet rice wine obtained in the above example was tasted by 10 tasters, and four indexes of color, flavor, taste and style (characteristics) were used as sensory evaluation indexes of rice wine, each index was divided into 10 points, and the average values of the results were shown in Table 2. As can be seen from the data in the table, the sweet rice wine sample with the addition of 0.05g/kg of the lauric acid monoglyceride has the highest sensory evaluation score, and the scores in color, aroma, taste and style are all the highest; and secondly, the addition amount of the lauric acid monoglyceride is 0.01g/kg, and the sweet rice wine sample is higher than the sweet rice wine sample without addition in two indexes of fragrance and style.
Table 2: influence of different addition amounts of monoglyceride laurate on sensory evaluation of rice wine
Volatile compounds in the sweet rice wine sample are extracted by utilizing a headspace solid phase microextraction technology, and the extracted and collected compounds are transferred to GC-MS for measuring the variety and the content. The results show that in addition to the difference in ethanol content, the addition of monoglycerol laurate altered the content of some of the flavour substances. If the influence of different addition amounts of the monoglycerides on the ethyl laurate content in rice wine is very obvious (Table 3), the addition amount of the monoglycerides at 0.05g/kg can improve the ethyl laurate content by 4 times. Ethyl laurate is a permitted flavorant as specified in GB 2760-96. Has fruity and floral aroma, and is mainly used for preparing cheese, coconut, cognac brandy, nut and other types of essences. It is also a good perfume fixative.
Table 3: influence of different addition amounts of monoglyceride laurate on ethyl laurate content of rice wine
Compared with a control sample, the sweet rice wine sample treated by adding the lauric monoglyceride has higher benzaldehyde content, wherein the benzaldehyde is a permissible food synthetic spice specified in GB2076-2011, and can be used for preparing cherry essence, cocoa essence, vanilla essence and almond essence. In addition, GC-MS results also show that the content of phenethyl acetate in the sweet rice wine sample treated by adding the monoglyceride laurate is reduced compared with that in a control sample, the fragrance of the phenethyl acetate is inferior, and the fragrance quality is dull and changes when the amount of the phenethyl acetate is large. The above results indicate that the addition of a small amount of monoglycerides of lauric acid may improve the sensory characteristics of sweet rice wine by changing from the above flavor substances.
Example 2
(1) Rice wine yeast microorganism diversity analysis
In order to analyze the diversity of microorganisms, potential putrefying bacteria and harmful bacteria in the rice wine brewing process, distiller ' S yeast samples from different regions (Guangxi, Hubei, Jiangsu, Zhejiang, Sichuan and Guizhou) are selected, total DNA extraction of the distiller ' S yeast microorganisms, high-throughput sequencing of 16S rRNA of metagenome bacteria and ITS genes of fungi is carried out, and the diversity and species category of the distiller ' S yeast microorganisms are analyzed according to homology comparison. Construction of high throughput sequencing libraries and sequencing based on the Illumina MiSeq platform was done by jinviizhi (suzhou, china).
The fungi mainly comprise rhizopus, aspergillus, mucor, saccharomyces cerevisiae, pichia pastoris, candida, neurospora and the like; the bacteria mainly include Weissella, lactic acid bacteria, Escherichia coli, Pediococcus, Pantoea, Staphylococcus, Klebsiella, enterococcus, Streptococcus, and Acinetobacter. In addition, Bacillus cereus putrefying and the potential pathogenic bacteria Staphylococcus hemolyticus, Klebsiella pneumoniae, Candida parapsilosis, Candida rugosa, Candida tropicalis and the like appear in a plurality of distillers yeast. Although the amount of the rice wine is small, the safety of the rice wine brings certain hidden dangers. The biological brewing and production management of the rice wine need to be further standardized; in addition, an effective means for effectively controlling putrefying bacteria and potential pathogenic bacteria in the natural fermentation process and the distiller's yeast of rice wine is urgently needed.
(2) Separation and identification of rice wine microorganism
Separating and identifying microorganism of distiller's yeast samples in different regions (Guangxi, Hubei, Jiangsu, Zhejiang, Sichuan and Guizhou) and rice wine samples in the fermentation process. Weighing various samples with the magnitude of 0.1g, respectively inoculating to YPD and LB culture media by using a plate coating method, uniformly coating the solution on the surface of the culture media by using an applicator, moving a YPD culture dish to a constant temperature incubator at 28 ℃ for culturing for 2-3 days, and moving an LB culture dish to a constant temperature incubator at 37 ℃ for culturing for 1-2 days. And observing whether the single colony is separated from the flat plate or not, observing the morphological characteristics of the single colony growing on the flat plate, and judging the type of the single colony. The isolated single colony was picked up and subjected to liquid culture. Sequencing and strain identification were performed by Jinweizhi corporation (Suzhou, China). And (3) separating bacteria: mainly comprises bacillus (bacillus subtilis, bacillus amyloliquefaciens, bacillus licheniformis, bacillus cereus, bacillus atrophaeus, etc.), staphylococcus, klebsiella pneumoniae, etc. Isolated fungi: saccharomyces cerevisiae, Issatchenkia orientalis, Saccharomycopsis fibuligera, Aspergillus oryzae, Rhizopus microsporus, Mucor indicum, Mucor circinelloides, etc. The difference of the types and the quantity of microorganisms in different distiller's yeasts is obvious, and the difference is one of the determining factors of the flavor and the quality difference of the rice wine. Meanwhile, instability and difference of distiller's yeast microorganisms bring difficulties with automation and standardized production of rice wine, and even cause potential safety hazards of food.
Example 3
The rice wine is prepared from the following raw materials: short glutinous rice, long glutinous rice, yellow rice, red rice, purple glutinous rice and black rice. The rice wine brewing process comprises the following steps: weighing 1kg of glutinous rice or other raw material rice, placing in a 5L container, adding 1.5L of water, and soaking for 0.5 h. Cooking rice in electric cooker for 15min, cooling with cold boiled water to 20-30 deg.C, and filtering with gauze. Adding distiller's yeast, mixing, laying nest, sealing with sealing film, fermenting at 30 deg.C in biochemical incubator for 4 days. Taking the effluent to obtain the sweet rice wine.
The result shows that the purple glutinous rice wine has better taste and flavor; red rice, long glutinous rice and short glutinous rice have pleasant fragrance and taste; the black rice has the lowest wine yield, and the millet wine has little peculiar smell and influences the sensory effect.
Claims (8)
1. A method for improving ethanol content and flavor sense during brewing rice wine is characterized in that during brewing wine by using grain raw materials, rice wine koji is added, and 0.01-0.05g/kg of bacteriostatic agent lauric acid monoglyceride is added according to the mass of the grain raw materials;
the method specifically comprises the following steps: weighing 1-10kg of cereal raw materials, placing in a container, adding 1.5-2 times of water, soaking for 0.5-2h, boiling, decocting for 10-30min, cooling to 20-30 deg.C with cold boiled water at room temperature, and filtering with gauze; adding 1-50g/kg of distiller's yeast and 0.01-0.05g/kg of bacteriostatic agent lauric acid monoglyceride based on the mass of the grain raw materials, mixing, making into nest, sealing with sealing film, and fermenting and brewing for 3-5 days in a biochemical incubator at 20-30 deg.C; taking the effluent to obtain the rice wine.
2. The method of claim 1, wherein the cereal material is rice.
3. The method of claim 1, wherein the cereal material is glutinous rice.
4. The method of claim 1, wherein the cereal material is black rice.
5. The method of claim 1, wherein the cereal material is millet.
6. The method of claim 1, wherein the cereal material is red rice.
7. The method of claim 1, wherein the cereal material is purple rice.
8. The method of claim 1, wherein the bacteriostatic agent lauric acid monoglyceride is added at a level of 0.01 g/kg.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1176998A (en) * | 1996-08-21 | 1998-03-25 | 吴卫清 | Tech. for bacteriostasis, preservation, Flavouring and increasing effect for yellow rice wine |
| CN106085691A (en) * | 2016-06-07 | 2016-11-09 | 湖北爽露爽食品股份有限公司 | A kind of plant source rice wine koji composes fragrant antibacterial and its preparation method and application |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1176998A (en) * | 1996-08-21 | 1998-03-25 | 吴卫清 | Tech. for bacteriostasis, preservation, Flavouring and increasing effect for yellow rice wine |
| CN106085691A (en) * | 2016-06-07 | 2016-11-09 | 湖北爽露爽食品股份有限公司 | A kind of plant source rice wine koji composes fragrant antibacterial and its preparation method and application |
Non-Patent Citations (3)
| Title |
|---|
| .食品防腐乳化剂月桂酸单甘油酯及其在食品中的应用;冯凤琴等;《中国食品添加剂》;20090415;第173-174页表1-2、第174页1"糯米糕团中的应用试验" * |
| 固体超强酸催化合成月桂酸单甘酯的研究;游利琴等;《粮油食品科技》;20120721;第54页第1栏第1段 * |
| 影响小曲米酒质量的主要因素;杨锦才;《酿酒科技》;19820630;第16页第3-4段 * |
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