CN108660025B - Process for preparing glutinous corn yellow wine - Google Patents
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- CN108660025B CN108660025B CN201810705627.5A CN201810705627A CN108660025B CN 108660025 B CN108660025 B CN 108660025B CN 201810705627 A CN201810705627 A CN 201810705627A CN 108660025 B CN108660025 B CN 108660025B
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- 240000008042 Zea mays Species 0.000 title claims abstract description 52
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 52
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 52
- 235000005822 corn Nutrition 0.000 title claims abstract description 52
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 238000000855 fermentation Methods 0.000 claims abstract description 46
- 230000004151 fermentation Effects 0.000 claims abstract description 46
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 37
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 37
- 238000001914 filtration Methods 0.000 claims abstract description 13
- 238000002360 preparation method Methods 0.000 claims abstract description 13
- 102000004190 Enzymes Human genes 0.000 claims abstract description 12
- 108090000790 Enzymes Proteins 0.000 claims abstract description 12
- 239000012982 microporous membrane Substances 0.000 claims abstract description 10
- 238000004537 pulping Methods 0.000 claims abstract description 9
- 239000002131 composite material Substances 0.000 claims abstract description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000000919 ceramic Substances 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 230000032683 aging Effects 0.000 claims abstract description 6
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 4
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 4
- 239000004310 lactic acid Substances 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 238000007873 sieving Methods 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 18
- 229940088598 enzyme Drugs 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 8
- 238000002161 passivation Methods 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 7
- 235000016709 nutrition Nutrition 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 239000003795 chemical substances by application Substances 0.000 claims description 5
- 150000001875 compounds Chemical class 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 108090000145 Bacillolysin Proteins 0.000 claims description 4
- 108010059892 Cellulase Proteins 0.000 claims description 4
- 108090001060 Lipase Proteins 0.000 claims description 4
- 102000004882 Lipase Human genes 0.000 claims description 4
- 239000004367 Lipase Substances 0.000 claims description 4
- 102000035092 Neutral proteases Human genes 0.000 claims description 4
- 108091005507 Neutral proteases Proteins 0.000 claims description 4
- LFVGISIMTYGQHF-UHFFFAOYSA-N ammonium dihydrogen phosphate Chemical compound [NH4+].OP(O)([O-])=O LFVGISIMTYGQHF-UHFFFAOYSA-N 0.000 claims description 4
- 229910000387 ammonium dihydrogen phosphate Inorganic materials 0.000 claims description 4
- 229940106157 cellulase Drugs 0.000 claims description 4
- 235000009508 confectionery Nutrition 0.000 claims description 4
- 229940079593 drug Drugs 0.000 claims description 4
- 239000003814 drug Substances 0.000 claims description 4
- 239000011521 glass Substances 0.000 claims description 4
- 235000019421 lipase Nutrition 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 235000019837 monoammonium phosphate Nutrition 0.000 claims description 4
- 239000002002 slurry Substances 0.000 claims description 4
- 102000013142 Amylases Human genes 0.000 claims description 3
- 108010065511 Amylases Proteins 0.000 claims description 3
- 229940111205 diastase Drugs 0.000 claims description 3
- 230000002255 enzymatic effect Effects 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- JOYRKODLDBILNP-UHFFFAOYSA-N Ethyl urethane Chemical compound CCOC(N)=O JOYRKODLDBILNP-UHFFFAOYSA-N 0.000 abstract description 6
- 230000000415 inactivating effect Effects 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 description 4
- 208000003643 Callosities Diseases 0.000 description 3
- 206010020649 Hyperkeratosis Diseases 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-phenylethanol Chemical compound OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000011148 porous material Substances 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 229920000945 Amylopectin Polymers 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000002257 embryonic structure Anatomy 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 238000005374 membrane filtration Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000010563 solid-state fermentation Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 238000011514 vinification Methods 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
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
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- Life Sciences & Earth Sciences (AREA)
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Abstract
The invention relates to a process for preparing glutinous corn yellow wine, which specifically comprises the following steps: 1) cleaning waxy corn seeds, pulping and sieving; 2) adding a complex enzyme preparation for enzymolysis and saccharification; 3) adding activated yellow wine yeast and yellow wine yeast in sequence, adding lactic acid to adjust the pH value, and performing primary fermentation; 4) adding composite aroma-enhancing yeast for secondary fermentation; 5) filtering with diatomite, filtering with ceramic microporous membrane filter, sterilizing and inactivating at high temperature by tubular sterilizer, sealing, and aging. The invention improves the production efficiency, solves the problem of overhigh content of the ethyl carbamate, ensures the rich nutritive value and better mouthfeel of the yellow wine product, and is suitable for large-scale automatic production.
Description
Technical Field
The invention relates to the technical field of fermented wine preparation, in particular to a preparation process of waxy corn yellow wine.
Background
Waxy corn, also known as waxy corn and sticky corn, contains more nutrients than ordinary corn, and contains amylopectin as starch. At the present stage, the waxy corn is mainly used for fresh eating and is less used for deep processing. At present, the yellow wine is prepared from glutinous corns, and the main technical process is as follows: A. soaking and cooking waxy corns: the weight ratio of the waxy corn: water =1: 4, adding water for soaking and stewing at the temperature of 90-110 ℃ for 2-4 hours; B. saccharification: cooling with cold water to about 35 deg.C, adding saccharifying agent, and stirring; C. fermentation: adding yellow wine yeast for solid state fermentation; D. squeezing and filtering: separating wine dregs by a squeezer; E. and (3) wine decocting: keeping the temperature at 75-90 ℃ for 30 minutes, and then storing the mixture at 12-18 ℃ for more than 6 months.
The process for preparing the yellow wine from the waxy corns has the following defects:
1. the rice steaming process is complicated, the mechanical automation degree is low, the labor intensity is increased, and the product quality is not easy to control;
2. the wine decocting process has high temperature and long time, so that the yellow wine has overhigh content of ethyl carbamate and is possibly harmful to drinkers, and the international popularization of the yellow wine is influenced.
Disclosure of Invention
The invention aims to solve the technical problems, provides a liquid fermentation process suitable for waxy corn fermented yellow wine, improves the production efficiency, solves the problem of overhigh content of ethyl carbamate, ensures rich nutritional value and good taste of the yellow wine product, and is suitable for large-scale automatic production.
The technical scheme adopted by the invention for solving the technical problems is as follows: a process for preparing glutinous corn yellow wine is characterized by comprising the following steps: the method comprises the following manufacturing steps:
1) pulping the waxy corn: after degerming and cleaning the waxy corn seeds, putting the seeds into a beater, wherein the waxy corn seeds comprise the following components in percentage by weight: adding water according to the proportion of water =1:3, pulping to form turbid liquid containing solid particles, sieving with a 30-100-mesh sieve to obtain waxy corn pulp, and preserving heat for 5-30 min at the temperature of 70-90 ℃;
2) and enzymatic saccharification: transferring the waxy corn slurry treated in the step 1) to an enzymolysis tank, adding a compound enzyme preparation for enzymolysis and saccharification, keeping the mixture at the temperature of 30-55 ℃ for 0.5-3 hours, and simultaneously controlling the stirring speed to be 30r/min, wherein the compound enzyme preparation is diastase: neutral protease: cellulase: the lipase is prepared according to the proportion of 6:1:1:0.5, and the addition amount is 100-1000 ppm;
3) and primary fermentation: putting the waxy corn juice subjected to enzymolysis and saccharification in the step 2) into an automatic exhaust glass fermentation tank, adding activated yellow wine yeast with the addition amount of 100-500 ppm, then adding yellow wine yeast with the addition amount of 500-1000 ppm, simultaneously supplementing nutrient components required by strain fermentation into the yellow wine yeast, adding lactic acid to adjust the pH value to 3.5-5, and then performing primary fermentation at the fermentation temperature of 18-30 ℃, shaking or stirring once every 24 hours to perform auxiliary exhaust, wherein the fermentation time is 3-4 days;
4) and (3) secondary fermentation: pouring the supernatant liquor after the primary fermentation in the step 3), adding composite aroma-enhancing yeast for secondary fermentation, wherein the fermentation temperature is 18-25 ℃, the fermentation time is 15-40 days, and the pH value is controlled to be 3.5-5, wherein the composite aroma-enhancing yeast is prepared from the following components in parts by weight: aroma-producing yeast: the ratio of alcohol =3:2:1 in alcohol is prepared, and the addition amount is 100-500 ppm;
5) and filtering and passivating: filtering the glutinous corn yellow wine liquid subjected to secondary fermentation in the step 4) by using diatomite, filtering by using a ceramic microporous membrane filter, and finally performing high-temperature instant sterilization and passivation by using a tubular sterilizer, wherein the high-temperature instant sterilization and passivation temperature is required to be 100-150 ℃, the passivation time is required to be 3-20 seconds, sealing and then entering an aging stage.
Preferably, the water content of the waxy corn seeds in the step 1) is 5% -10%.
Preferably, the yellow wine yeast in the step 3) is sweet wine yeast according to the weight ratio: old white drug: yeast nutritional agent: ammonium dihydrogen phosphate =2:2:1: 0.5.
Preferably, the microporous membrane with the pore size of 0.1-1 micron is adopted in the filtering process of the ceramic microporous membrane filter in the step 5).
The invention has the beneficial effects that:
1. the invention adopts a temperature-controlled pulping method, can improve the enzymolysis saccharification efficiency of the waxy corn in the subsequent steps, and simultaneously ensures the controllability of the saccharification quality of the waxy corn;
2. the compound enzyme preparation is used, so that macromolecular components such as protein, starch and the like in the waxy corn can be fully decomposed, more reducible sugar and fermentation nutrient components are separated from cells, and the saccharification efficiency is improved;
3. the invention adopts a two-stage temperature control fermentation method, optimizes the fermentation conditions, adopts different strains with different fermentation conditions, carries out fermentation in two stages, and simultaneously supplements nutrient components required by strain fermentation in yellow wine yeast;
4. the invention adopts the methods of membrane filtration and high-temperature instantaneous sterilization and passivation, ensures the clarity of the wine, avoids the generation of excessive ethyl carbamate harmful to human bodies when the wine is decocted at high temperature in the traditional yellow wine making process, and simultaneously achieves the effects of stable wine quality and improved flavor.
Detailed Description
Example 1
A process for preparing glutinous corn yellow wine comprises the following steps in a laboratory:
1) pulping the waxy corn: removing embryos of waxy corn seeds with the water content of 10%, cleaning, and putting the waxy corn seeds into a household wall breaking beater with the capacity of 2L, wherein the waxy corn seeds are respectively waxy corn according to the weight ratio: adding water at a ratio of 1:3, pulping, sieving the formed turbid liquid containing solid particles with a 70-mesh sieve, and keeping the temperature of the obtained waxy corn slurry at 80 ℃ for 20 min;
2) and enzymatic saccharification: transferring the waxy corn slurry obtained in the step 1) to a laboratory glass enzymolysis tank with the capacity of 2L, adding a prepared complex enzyme preparation, wherein the adding amount is 500ppm, keeping the mixture at the temperature of 45 ℃ for 2 hours, and the stirring speed is 30r/min, and the complex enzyme preparation is diastase: neutral protease: cellulase: preparing lipase =6:1:1: 0.5;
3) and primary fermentation: putting the waxy corn juice subjected to enzymolysis and saccharification in the step 2) into a laboratory automatic exhaust glass fermentation tank with the capacity of 2L, firstly adding activated yellow wine yeast with the addition of 350ppm, and then adding yellow wine yeast prepared in advance, wherein the yellow wine yeast is prepared into sweet wine yeast according to the weight ratio: old white drug: yeast nutritional agent: ammonium dihydrogen phosphate =2:2:1:0.5, the addition is 650ppm, and add lactic acid to adjust pH to 4, the fermentation temperature is 28 ℃, shake or stir once every 24 hours to assist the exhaust, the fermentation time is 4 days;
4) and (3) secondary fermentation: pouring the supernatant liquor treated in the step 3) upside down, and adding composite aroma-enhancing yeast, wherein the composite aroma-enhancing yeast is prepared from the following components in parts by weight: aroma-producing yeast: preparing alcohol with the ratio of alcohol =3:2:1, wherein the adding amount is 250ppm, the fermentation temperature is 23 ℃, the fermentation time is 27 days, and the pH value is 3.8;
5) and filtering and passivating: filtering the wine liquid after the secondary fermentation in the step 4) by using diatomite, filtering by using a ceramic microporous membrane filter, wherein the pore diameter of a microporous membrane is 0.2 micron, sterilizing and passivating by using a tubular sterilizer at the temperature of 125 ℃ for 8 seconds, sealing, and then entering an aging stage, wherein the aging period is 6 months, and the aging period is more mellow.
Saccharifying enzyme, neutral protease, cellulase, lipase, sweet distiller's yeast, white drug, yeast nutritional agent, ammonium dihydrogen phosphate, Xiangba, aroma-producing yeast, alcohol-containing alcohol and the like which are added in the invention are all purchased from the market, then a complex enzyme preparation, yellow wine distiller's yeast and composite aroma-improving yeast are prepared, the adopted machinery and equipment adopt the conventional models in the prior art, a ceramic microporous membrane filter is produced by Xiamen Fumei company, the model is Ceramen-0100, and a tubular sterilizer is produced by Shanghai Voidi company, the model is PT-20T.
The glutinous corn fermented yellow wine is prepared by taking glutinous corn as a raw material and performing enzymolysis fermentation, has unique yellow wine fermentation aroma and rich nutritional value, and has great development prospect.
Other embodiments
The following table is used to illustrate the combination of parameter control and experimental test data in the specific implementation, see the following table:
from the above table, the waxy corn fermented yellow wine prepared by the invention adopts the methods of temperature-controlled pulping, full enzymolysis, two-stage fermentation and ultrafiltration passivation, improves the saccharification and fermentation efficiency of waxy corn, ensures the controllability of the quality of the yellow wine, ensures the rich and mellow taste, mellow and refreshing taste, clear color and luster, no peculiar smell and peculiar smell, has the special typical style of high-quality yellow wine, avoids the generation of a large amount of harmful substances such as ethyl carbamate and the like, has the content of the ethyl carbamate less than 30 mu g/L and far lower than the content (about 100 mu g/kg) in the current domestic yellow wine, has the alcoholic strength of 12 percent, has the content of amino acid nitrogen more than 0.8g/L, more than 0.5g/L of the national standard and the content of beta-phenethyl alcohol more than 60mg/L, can control the fermentation of the total sugar content and the addition of pigment according to requirements, forming dry-sweet yellow wine series.
The fermentation strain and the enzyme preparation adopted by the invention all use the commercially available active dry yeast, distiller's yeast and enzyme preparation, so that the industrial production is facilitated, the fermented yellow wine product has pure fragrance of the fermented yellow wine, the taste is soft, the sweetness is moderate, the color and luster are clear, the nutritional value is high, the drinking is safe, and a new effective and safe method is provided for the development of the waxy corn yellow wine.
The above description is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, it is still possible to modify the technical solutions described in the foregoing embodiments or to substitute some technical features of the embodiments equivalently, and any modifications, equivalents, improvements, and the like made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (4)
1. A process for preparing glutinous corn yellow wine is characterized by comprising the following steps: the method comprises the following manufacturing steps:
1) pulping the waxy corn: after degerming and cleaning the waxy corn seeds, putting the seeds into a beater, wherein the waxy corn seeds comprise the following components in percentage by weight: adding water according to the proportion of water =1:3, pulping to form turbid liquid containing solid particles, sieving with a 30-100-mesh sieve to obtain waxy corn pulp, and preserving heat for 5-30 min at the temperature of 70-90 ℃;
2) and enzymatic saccharification: transferring the waxy corn slurry treated in the step 1) to an enzymolysis tank, adding a compound enzyme preparation for enzymolysis and saccharification, keeping the mixture at the temperature of 30-55 ℃ for 0.5-3 hours, and simultaneously controlling the stirring speed to be 30r/min, wherein the compound enzyme preparation is diastase: neutral protease: cellulase: the lipase is prepared according to the proportion of 6:1:1:0.5, and the addition amount is 100-1000 ppm;
3) and primary fermentation: putting the waxy corn juice subjected to enzymolysis and saccharification in the step 2) into an automatic exhaust glass fermentation tank, adding activated yellow wine yeast at 100-500 ppm, then adding yellow wine yeast at 500-1000 ppm, adding lactic acid to adjust the pH value to 3.5-5, and performing primary fermentation at 18-30 ℃, shaking or stirring once every 24 hours to perform auxiliary exhaust, wherein the fermentation time is 3-4 days;
4) and (3) secondary fermentation: pouring the supernatant liquor after the primary fermentation in the step 3), adding composite aroma-enhancing yeast for secondary fermentation, wherein the fermentation temperature is 18-25 ℃, the fermentation time is 15-40 days, and the pH value is controlled to be 3.5-5, wherein the composite aroma-enhancing yeast is prepared from the following components in parts by weight: aroma-producing yeast: the ratio of alcohol =3:2:1 in alcohol is prepared, and the addition amount is 100-500 ppm;
5) and filtering and passivating: filtering the wine liquid after the secondary fermentation in the step 4) by using diatomite, filtering by using a ceramic microporous membrane filter, and finally performing high-temperature instant sterilization and passivation by using a tubular sterilizer, wherein the high-temperature instant sterilization and passivation temperature is required to be 100-150 ℃, the passivation time is required to be 3-20 seconds, and sealing and then entering an aging stage.
2. The process for making the waxy corn yellow wine as claimed in claim 1, wherein the process comprises the following steps: the water content of the waxy corn seeds in the step 1) is 5% -10%.
3. The process for making the waxy corn yellow wine as claimed in claim 1, wherein the process comprises the following steps: the yellow wine distiller's yeast in the step 3) is sweet distiller's yeast according to the weight ratio: old white drug: yeast nutritional agent: ammonium dihydrogen phosphate =2:2:1: 0.5.
4. The process for making the waxy corn yellow wine as claimed in claim 1, wherein the process comprises the following steps: and 5) adopting a microporous membrane with the aperture of 0.1-1 micron when the ceramic microporous membrane filter filters.
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