CN108865610B - Method for enhancing color and aroma of distillation type rice wine - Google Patents
Method for enhancing color and aroma of distillation type rice wine Download PDFInfo
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Abstract
The invention discloses a method for enhancing color and enhancing flavor of distilled rice wine, which comprises the steps of preparing a culture of high-yield esterifying enzyme and monascus pigment liquid by liquid state fermentation of a purple monascus strain, adding the culture into a fermentation tank to promote alcohol acid esterification at the later stage of rice wine fermentation, and blending the monascus pigment liquid into the distilled rice wine after the distilled rice wine is obtained. The invention shortens the post-fermentation aroma-producing time of the distilled rice wine, and the rice wine has rich flavor and characteristics.
Description
Technical Field
The invention relates to a method for enhancing color and flavor of rice wine, in particular to a method for enhancing color and flavor of distilled rice wine.
Background
The rice wine is an alcohol beverage which is fragrant, elegant, sweet and mellow and is brewed by taking rice or glutinous rice, water and the like as main raw materials through the processes of material selection, soaking, stewing, saccharification fermentation, filtration (distillation) and the like, is a traditional fermented food in China and is deeply loved by consumers. The rice wine has different styles and nutritional characteristics due to different raw materials and brewing processes. The traditional rice wine production mainly adopts natural fermentation, the brewed rice wine with lower alcohol content is obtained by filtering after brewing, the later-period fermentation aroma-producing time is long, and the wine is mostly light yellow, has light fragrance and rich nutrition.
In order to improve the alcohol content, the brewed rice wine is distilled to obtain the distilled rice wine with higher alcohol content. However, the distilled rice wine has limited nutrition, needs to strengthen the flavor and the health care function of the wine body, and has the problems of long fermentation aroma production time and the like. Therefore, the introduction of the enhanced strain with the functions of increasing aroma and color is one of effective ways of improving the functions, enriching the flavor and the characteristics of the distillation type rice wine and shortening the aroma production time of the rice wine after fermentation.
Disclosure of Invention
The invention aims to provide a method for enhancing color and fragrance of distilled rice wine. The invention shortens the post-fermentation aroma-producing time of the distilled rice wine, and the rice wine has rich flavor and characteristics.
The technical scheme of the invention is as follows: a method for enhancing color and flavor of distilled rice wine utilizes a purple monascus strain, which is preserved in China center for type culture Collection (address: Wuhan university in Wuhan, China) at 10 month and 28 days 2012, and the preservation number is as follows: CCTCC NO: m2012436, named as Monascus purpureus 200855 (culture medium: wort agar medium added with 2% acetic acid), liquid-state fermentation to prepare culture of high-yield esterifying enzyme and Monascus pigment liquid, adding the culture into a fermentation tank at the later stage of rice wine fermentation to promote alcohol acid esterification and flavor enhancement, fermenting, distilling to obtain rice wine, and blending Monascus pigment liquid in the rice wine.
In the method for enhancing color and flavor of distilled rice wine, the preparation conditions of the esterifying enzyme culture solution are as follows: 0.4 to 1 percent of D-galactose, 1 to 3 percent of beef extract, 20.1 to 0.3 percent of vitamin B, 0.1 to 0.5 percent of L-glutamic acid and anhydrous CaCl2 0.1-0.3%、MgSO4·7H2Culturing for 72-96h in a culture medium consisting of 0.1-0.2% of O and the balance of water under the conditions of initial pH of 4.3-4.7, culture temperature of 25-35 ℃, shaking table rotation speed of 140-.
In the method for enhancing color and flavor of distilled rice wine, the preparation conditions of the monascus pigment liquid are as follows: the glucose-4Fermenting in a culture medium consisting of 0.1-0.3% L-Glu and the balance of water at 28-32 ℃ for 3-4 days; then mixing the culture with distilled rice wine according to the mass ratio of 1:0.5-1, stirring and leaching, centrifuging at 6000-.
In the method for enhancing color and flavor of distilled rice wine, the culture is added into the fermentation tank to promote alcohol acid esterification in the later stage of rice wine fermentation, and the culture is added when the culture is added during 72-96h of rice wine fermentation in the later stage of rice wine fermentation.
In the method for enhancing color and flavor of distilled rice wine, the culture is added into the fermentation tank to promote alcohol acid esterification at the later stage of rice wine fermentation, and the culture is added into the fermentation tank according to the mass percentage of 10-20%.
In the method for enhancing color and enhancing flavor of the distilled rice wine, when the monascus pigment liquid is blended in the distilled rice wine, the blending proportion of the monascus pigment liquid is 10-20% of the rice wine.
The method for coloring and flavoring the distilled rice wine comprises the following steps: high-quality rice with less impurities, no mildew, less broken grains and less water content than 12% is adopted, rice grains are cleaned for 2-3 times after the impurities are removed, warm water is added according to the proportion of 1:1.2 for soaking for 4-6 hours, and the rice grains fully absorb water and swell; then filtering out rice grains and cooking, wherein the rice grains are required to be soft, have no white cores and are cooked without adhesion; immediately spraying water and air cooling to 30-35 deg.C, quickly mixing with pulverized rice wine yeast, and saccharifying at 25-34 deg.C for 24-48 h; when the rice turns yellow and soft or generates fragrant and sweet taste, the mass ratio of the rice to the water is 1: 0.8-1, adding process water to perform semi-liquid fermentation; fermenting at 30-32 deg.C for 2-3 days, maintaining for 10-12 days in post-fermentation period, distilling at 20-40 deg.C, and stopping distillation when the alcohol content of the tail liquor is less than 3-5% vol.
The invention has the advantages of
(1) In the production process of the distilled rice wine, the esterifying enzyme-containing culture solution is added in the later fermentation stage, namely the post-fermentation process, so that the esterification speed of the rice wine can be accelerated, the later aroma production time of the rice wine is shortened, the ester content in the rice wine is increased, and the flavor is enhanced. Or directly mixing culture solution with distilled rice wine, esterifying to obtain flavoring liquor with ester fragrance or pigment solution, and blending to enhance nutritive value and flavor of rice wine. The method is simple, feasible, controllable and easy to operate, and can meet different design requirements of distillation type rice wine products.
(2) The invention obtains higher esterifying enzyme activity and monascus color value by optimizing fermentation conditions, is at a higher level in literature reports, and is beneficial to further popularization and application. Meanwhile, the strain is obtained by separating and screening from the brewing ecological environment, belongs to beneficial microorganisms in the brewing process, and can form a good symbiotic relationship with saccharomyces cerevisiae.
Firstly, high-yield esterifying enzyme ester production and enzyme activity determination of a strain:
liquid state fermentation conditions: 0.7% of D-galactose, 2% of beef extract, 20.2% of vitamin B, 0.3% of L-glutamic acid, 20.2% of anhydrous CaCl and 0.15% of MgSO4 & 7H2O 0.15, wherein the initial pH value is 4.5, the culture temperature is 30 ℃, the rotating speed of a shaking table is 160r/min, the liquid loading amount is 45 mL/250 mL, the inoculation amount is 9% (v/v), the activity of the esterifying enzyme can reach 919.12U/mL when the materials are cultured for 84H, the enzyme production levels of different carbon sources are shown in detail in figure 2, and the esterifying capacity is at a higher level reported in the current literature.
Enzyme activity determination of the esterifying enzyme: 0.25 mL of alpha-naphthyl acetate solution with the concentration of 0.006 mol/L prepared by 95% ethanol is taken, 4.25 mL of phosphate buffer solution with the concentration of 0.2 mol/L (pH = 6.5) and 0.25 mL of enzyme solution are sequentially added, constant temperature water bath is carried out at 40 ℃ for 10min, 0.25 mL of 3% Sodium Dodecyl Sulfate (SDS) aqueous solution is added to stop the reaction, 0.25 mL of 0.04% fast blue B salt solution color developing agent is respectively added to the mixture, the mixture is fully mixed for 30 s, and finally 0.25 mL of 50% HCl is added to the mixture and then the mixture is shaken to ensure stable color development. The blank group is unchanged by replacing enzyme liquid with distilled water; the SDS solution and the enzyme solution were added to the control group, and the absorbance at a wavelength of 542 nm was measured without changing the other operations.
Definition of enzyme activity: the reaction is carried out for 10min at the temperature of 40 ℃, and the enzyme quantity required for generating 1.0 mu mol alpha-naphthol per minute is 1 enzyme activity unit (U).
Second, monascin color value determination
Optimizing conditions of liquid fermentation: fermenting for 3-4 days at the temperature of 30 ℃ in a culture medium consisting of 6% of glucose, 2.6% of peptone, 0.09% of FeSO4 and 0.2% of L-Glu, wherein the color value of the monascus pigment reaches 110U/mL.
And (3) measuring the color value of red yeast rice: adding 90% (v/v) ethanol solution according to the proportion of 1:10, fully mixing, standing for 20 min, centrifuging at 8000 r/min for 10min, collecting supernatant, diluting with 90% (v/v) ethanol solution according to the proportion, measuring the light absorption value of yellow pigment at the wavelength of 350 nm, measuring the light absorption value of orange pigment at the wavelength of 470 nm, and measuring the light absorption value of red pigment at the wavelength of 510 nm. The light absorption value represents the color value of the fermentation liquor, and the sum of the color values of the 3 groups of pigments is the total color value of the monascus purpureus extracellular monascus pigment.
Drawings
FIG. 1 is a process flow diagram of the present invention;
FIG. 2 shows the effect of different carbon sources on the enzyme activity of esterases.
Detailed Description
The present invention is further illustrated by the following examples, which are not to be construed as limiting the invention.
Examples of the invention
Example 1: a method for enhancing color and flavor of distilled rice wine comprises the following steps:
1) the purple monascus strain is prepared from D-galactose 0.4%, beef extract 1%, vitamin B20.1%, L-glutamic acid 0.1%, and anhydrous CaCl2 0.1%、MgSO4·7H2Culturing for 72h in a culture medium consisting of 0.1 percent of O and the balance of water under the conditions of initial pH 4.3, culture temperature of 25 ℃, shaking table rotating speed of 140r/min, liquid loading capacity of 40 mL/250 mL and inoculation amount of 8 percent (v/v) to obtain a culture of high-yield esterifying enzyme;
2) the purple monascus strain was cultured in a medium consisting of 4% glucose, 2% peptone, 0.08% FeSO4Fermenting for 3 days at 28 ℃ in a culture medium consisting of 0.1 percent of L-Glu and the balance of water; then mixing the culture with distilled rice wine (previously prepared distilled rice wine) at a mass ratio of 1:0.5Mixing, extracting under stirring, centrifuging at 6000 r/min for 10min, ultrafiltering the supernatant to remove bacteria, and removing macromolecular substances to obtain monascus pigment liquid;
3) adopting high-quality rice with less impurities, no mildew, less broken grains and less water content than 12%, cleaning the rice grains for 2 times after removing impurities, adding warm water according to a ratio of 1:1.2, soaking for 4h, and fully absorbing water and expanding the rice grains; then filtering out rice grains and cooking, wherein the rice grains are required to be soft, have no white cores and are cooked without adhesion; immediately spraying water and cooling to 30 deg.C, quickly mixing with pulverized rice wine yeast, and saccharifying at 25 deg.C for 24 hr; when the rice turns yellow and soft or generates fragrant and sweet taste, the mass ratio of the rice to the water is 1:0.8, adding process water to perform semi-liquid fermentation; fermenting at 30 ℃, performing main fermentation for 2d, maintaining for 10d in a post-fermentation period, adding an esterifying enzyme culture solution according to the mass ratio of 10% when the post-fermentation period is 72 hours, enhancing ester production in the post-fermentation period, extracting the flavor of rice wine, distilling the wine, controlling the temperature at 20 ℃, stopping distillation when the alcohol content of the tail wine is less than 3% vol, and preparing the distilled rice wine;
4) adding red rice pigment liquid into the obtained distilled rice wine to increase color and flavor, and blending according to the blending proportion of 10% of the rice wine by mass.
Example 2: a method for enhancing color and flavor of distilled rice wine comprises the following steps:
1) the purple monascus strain is prepared from D-galactose 0.7%, beef extract 2%, vitamin B20.2%, L-glutamic acid 0.3%, and anhydrous CaCl2 0.2%、MgSO4·7H2Culturing for 85h in a culture medium consisting of 0.15 percent of O and the balance of water under the conditions of an initial pH value of 4.5, a culture temperature of 30 ℃, a shaking table rotating speed of 150r/min, a liquid loading amount of 45 mL/250 mL and an inoculation amount of 9 percent (v/v) to obtain an esterifying enzyme culture solution;
2) the purple monascus strain was cultured in a medium consisting of 6% glucose, 2.3% peptone, 0.09% FeSO4Fermenting for 3.5 days at 30 ℃ in a culture medium consisting of 0.2% L-Glu and the balance of water; mixing the culture with distilled rice wine (prepared previously) at a mass ratio of 1:0.8, stirring, leaching, centrifuging at 7000 r/min for 13 min, ultrafiltering the supernatant to remove bacteria and bacteriaPreparing monascus pigment liquid after the macromolecular substances are obtained;
3) adopting high-quality rice with less impurities, no mildew, less broken grains and less water content than 12%, cleaning rice grains for 3 times after impurity removal, adding warm water according to a ratio of 1:1.2, soaking for 5h, and making the rice grains fully absorb water and expand; then filtering out rice grains and cooking, wherein the rice grains are required to be soft, have no white cores and are cooked without adhesion; immediately spraying water and air cooling to the cooked rice after cooking, rapidly cooling to 32 ℃, rapidly mixing with the crushed rice wine yeast, and saccharifying for 36h while maintaining the product temperature at 28 ℃; when the rice turns yellow and soft or generates fragrant and sweet taste, the mass ratio of the rice to the water is 1: 0.9 adding process water to carry out semi-liquid fermentation; fermenting at 31 deg.C for 2d, maintaining for 11d in post-fermentation stage, adding culture solution of esterifying enzyme at a mass ratio of 15% in 82 hr in post-fermentation stage, enhancing ester production in post-fermentation stage, extracting into rice wine flavor, distilling at 30 deg.C, stopping distillation when the alcohol content of the tail wine is less than 4% vol, and making into distilled rice wine;
4) adding red rice pigment liquid into the obtained distilled rice wine to increase color and flavor, and blending according to 15% of rice wine mass.
Example 3: a method for enhancing color and flavor of distilled rice wine comprises the following steps:
1) the purple monascus strain is prepared from D-galactose 1%, beef extract 3%, vitamin B20.3%, L-glutamic acid 0.5%, and anhydrous CaCl20.3%、MgSO4·7H2Culturing for 96h in a culture medium consisting of 0.2 percent of O and the balance of water under the conditions of initial pH of 4.7, culture temperature of 35 ℃, shaking table rotating speed of 160r/min, liquid loading capacity of 50 mL/250 mL and inoculum size of 10 percent (v/v) to prepare an esterifying enzyme culture solution;
2) the purple monascus strain was cultured in a medium consisting of 8% glucose, 2.5% peptone, 0.10% FeSO4Fermenting for 4 days at 32 ℃ in a culture medium consisting of 0.3 percent of L-Glu and the balance of water; then mixing the culture with distilled rice wine (prepared previously) at a mass ratio of 1:1, stirring, leaching, centrifuging at 8000 r/min for 15 min, ultrafiltering to remove bacteria, and removing macromolecular substances to obtain monascus pigment solution;
3) adopting high-quality rice with less impurities, no mildew, less broken grains and less water content than 12%, cleaning rice grains for 3 times after impurity removal, adding warm water according to a ratio of 1:1.2, soaking for 6h, and fully absorbing water and expanding the rice grains; then filtering out rice grains and cooking, wherein the rice grains are required to be soft, have no white cores and are cooked without adhesion; immediately spraying water and cooling to 35 deg.C, quickly mixing with pulverized rice wine yeast, and saccharifying at 34 deg.C for 48 hr; when the rice turns yellow and soft or generates fragrant and sweet taste, the mass ratio of the rice to the water is 1:1, adding process water to perform semi-liquid fermentation; fermenting at the fermentation temperature of 32 ℃, performing main fermentation for 3d, maintaining for 12 d in a post-fermentation period, adding an esterifying enzyme culture solution according to the mass ratio of 20% when the post-fermentation period is 96 hours, enhancing ester production in the post-fermentation period, extracting the flavor of rice wine, then distilling the wine, controlling the temperature to be between 40 ℃, and stopping distillation when the alcohol content of the tail wine is less than 5% vol and preparing the distilled rice wine;
4) adding red rice pigment liquid into the obtained distilled rice wine to increase color and flavor, and blending at a ratio of 20% of the rice wine.
Claims (5)
1. A method for enhancing color and flavor of distilled rice wine is characterized by comprising the following steps: the preservation number is CCTCC NO: m2012436, adding the culture into a fermentation tank at the later stage of rice wine fermentation to promote alcohol acid esterification and enhance flavor, fermenting, distilling to obtain rice wine, and blending the rice wine with the monascus pigment liquid; the preparation conditions of the culture of the high-yield esterifying enzyme are as follows: 0.4 to 1 percent of D-galactose, 1 to 3 percent of beef extract, 20.1 to 0.3 percent of vitamin B, 0.1 to 0.5 percent of L-glutamic acid and anhydrous CaCl2 0.1-0.3%、MgSO4·7H2Culturing for 72-96h in a culture medium consisting of 0.1-0.2% of O and the balance of water under the conditions of an initial pH value of 4.3-4.7, a culture temperature of 25-35 ℃, a shaking table rotating speed of 140-; the culture is added into a fermentation tank to promote alcohol acid esterification in the late stage of rice wine fermentation, and is added when the fermentation is carried out for 72-96h in the late stage of rice wine fermentation.
2. The method for enhancing color and flavor of distilled rice wine according to claim 1, wherein the method comprises the following steps: the preparation conditions of the monascus pigment liquid are as follows: the glucose-4Fermenting in a culture medium consisting of 0.1-0.3% L-Glu and the balance of water at 28-32 ℃ for 3-4 days; then mixing the culture with distilled rice wine according to the mass ratio of 1:0.5-1, stirring and leaching, centrifuging at 6000-.
3. The method for enhancing color and flavor of distilled rice wine according to claim 1, wherein the method comprises the following steps: the culture is added into a fermentation tank to promote alcohol acid esterification in the later stage of rice wine fermentation, and the culture is added into the fermentation tank according to the mass percentage of 10-20%.
4. The method for enhancing color and flavor of distilled rice wine according to claim 1, wherein the method comprises the following steps: when blending the monascus pigment liquid in the distilled rice wine, blending the monascus pigment liquid according to the blending proportion of 10-20% of the rice wine.
5. The method for enhancing color and flavor of distilled rice wine according to claim 1, wherein the method comprises the following steps: the preparation method of the distillation type rice wine comprises the following steps: high-quality rice with less impurities, no mildew, less broken grains and less water content than 12% is adopted, rice grains are cleaned for 2-3 times after the impurities are removed, warm water is added according to the proportion of 1:1.2 for soaking for 4-6 hours, and the rice grains fully absorb water and swell; then filtering out rice grains and cooking, wherein the rice grains are required to be soft, have no white cores and are cooked without adhesion; immediately spraying water and air cooling to 30-35 deg.C, quickly mixing with pulverized rice wine yeast, and saccharifying at 25-34 deg.C for 24-48 h; when the rice turns yellow and soft or generates fragrant and sweet taste, the mass ratio of the rice to the water is 1: 0.8-1, adding process water to perform semi-liquid fermentation; fermenting at 30-32 deg.C for 2-3 days, maintaining for 10-12 days in post-fermentation period, distilling at 20-40 deg.C, and stopping distillation when the alcohol content of the tail liquor is less than 3-5% vol.
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