CN109156794A - A kind of Shaoxing cooking wine and its brewage process - Google Patents
A kind of Shaoxing cooking wine and its brewage process Download PDFInfo
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- CN109156794A CN109156794A CN201811225387.5A CN201811225387A CN109156794A CN 109156794 A CN109156794 A CN 109156794A CN 201811225387 A CN201811225387 A CN 201811225387A CN 109156794 A CN109156794 A CN 109156794A
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- 235000014101 wine Nutrition 0.000 title claims abstract description 71
- 238000010411 cooking Methods 0.000 title claims abstract description 60
- 238000000034 method Methods 0.000 title claims abstract description 31
- 230000008569 process Effects 0.000 title claims abstract description 23
- 238000000855 fermentation Methods 0.000 claims abstract description 67
- 230000004151 fermentation Effects 0.000 claims abstract description 67
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Natural products OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 41
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 29
- 235000009566 rice Nutrition 0.000 claims abstract description 29
- 241000209140 Triticum Species 0.000 claims abstract description 20
- 235000021307 Triticum Nutrition 0.000 claims abstract description 20
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- 239000000796 flavoring agent Substances 0.000 claims abstract description 16
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims abstract description 16
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- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 12
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- 241000894006 Bacteria Species 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 9
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- 239000002778 food additive Substances 0.000 claims abstract description 8
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- 230000002708 enhancing effect Effects 0.000 claims description 2
- 239000001702 nutmeg Substances 0.000 claims description 2
- PXRKCOCTEMYUEG-UHFFFAOYSA-N 5-aminoisoindole-1,3-dione Chemical compound NC1=CC=C2C(=O)NC(=O)C2=C1 PXRKCOCTEMYUEG-UHFFFAOYSA-N 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 24
- 230000000694 effects Effects 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 9
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- 150000001299 aldehydes Chemical class 0.000 description 6
- 239000013068 control sample Substances 0.000 description 6
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- 150000001413 amino acids Chemical class 0.000 description 5
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- 229920002472 Starch Polymers 0.000 description 4
- 238000005265 energy consumption Methods 0.000 description 4
- 235000019991 rice wine Nutrition 0.000 description 4
- 235000014102 seafood Nutrition 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 3
- JLVVSXFLKOJNIY-UHFFFAOYSA-N Magnesium ion Chemical compound [Mg+2] JLVVSXFLKOJNIY-UHFFFAOYSA-N 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 229910001424 calcium ion Inorganic materials 0.000 description 3
- 238000004332 deodorization Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 229910052749 magnesium Inorganic materials 0.000 description 3
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- 229910001425 magnesium ion Inorganic materials 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- 238000009928 pasteurization Methods 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 description 2
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- 238000003786 synthesis reaction Methods 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
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- SNGZVXPRGLTKNU-RGMNGODLSA-N [Na].C(CC)N[C@@H](CCO)C(=O)O Chemical compound [Na].C(CC)N[C@@H](CCO)C(=O)O SNGZVXPRGLTKNU-RGMNGODLSA-N 0.000 description 1
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- 235000019425 dextrin Nutrition 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000001760 fusel oil Substances 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000002120 nanofilm Substances 0.000 description 1
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- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- ORFSSYGWXNGVFB-UHFFFAOYSA-N sodium 4-amino-6-[[4-[4-[(8-amino-1-hydroxy-5,7-disulfonaphthalen-2-yl)diazenyl]-3-methoxyphenyl]-2-methoxyphenyl]diazenyl]-5-hydroxynaphthalene-1,3-disulfonic acid Chemical compound COC1=C(C=CC(=C1)C2=CC(=C(C=C2)N=NC3=C(C4=C(C=C3)C(=CC(=C4N)S(=O)(=O)O)S(=O)(=O)O)O)OC)N=NC5=C(C6=C(C=C5)C(=CC(=C6N)S(=O)(=O)O)S(=O)(=O)O)O.[Na+] ORFSSYGWXNGVFB-UHFFFAOYSA-N 0.000 description 1
- 239000012086 standard solution Substances 0.000 description 1
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- 230000002195 synergetic effect Effects 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of Shaoxing cooking wine and its brewage process, are related to cooking wine technical field, and solving the cooking wine after making using raw material has the technical issues of " fishy smell ".It is characterized in that: a kind of Shaoxing cooking wine, the component including following parts by weight: rice: 100 parts；Water: 300~500 parts；Wheat koji: 8~10 parts；Cold fermentation bacterium: 0.3~0.5 part；Citric acid: 0.01~0.02 part；Spice: 1~3 part；Edible salt: 0.1~0.2 part；Carbohydrase 50000u/g:1~1.5 part；Food additives: 0.3~0.7 part；Flavoring agent: 2~4 parts；The food additives are the mixture of calgon and sodium glutamate, and weight ratio 1:2, by adding calgon and sodium glutamate in raw material components, for the Shaoxing cooking wine being brewed without " fishy smell ", quality is higher.
Description
Technical field
The present invention relates to cooking wine brewing technology fields, more specifically, it relates to a kind of Shaoxing cooking wine and its brewage process.
Background technique
Cooking wine is the address of culinary art wine, addition yellow rice wine, high-grade Shaoxing wine brew, alcohol concentration is low, content 15% hereinafter, and
Esters content is high, is rich in amino acid.Using extensively in cooking dishes, the seasoning effect of cooking wine is mainly deodorization, flavouring.Cooking wine
Ingredient mainly have yellow rice wine, sugar, dextrin, organic acid, amino acid, esters, aldehydes, fusel oil and extract etc..Cooking wine can
To increase the fragrance of food, deodorization solution is greasy, meanwhile, it is also rich in a variety of nutritional ingredients needed by human, or even can also reduce
Cook the destruction to vegetables Determination of Chlorophyll
Steaming-free yellow wine brewing method is disclosed in the Chinese invention patent of Publication No. CN100343379C, realizes that yellow rice wine is made
It makes with the progress of unimpeded system (raw material) method, 50% or more energy consumption can not only be reduced, save artificial, charges for water and electricity at least 20%.
During cooking-less brewing yellow rice wine, since protein is not denaturalized by thermodynamic activity or gelation in rice, by protein
The amino-acid nitrogen that the amino acid nitrogen content that the human body that hydrolysis generates can directly absorb is often higher than in traditional clinker technique contains
Amount, nutritive value greatly improve.But because the substances such as the higher alcohol of the generations such as amino-acid nitrogen (fusel), aldehyde, ketone are also more traditional ripe
Material brewing is much higher, therefore the drawbacks of exist by " fishy smell " that higher alcohol (fusel), aldehyde, ketone etc. are constituted and influence product quality.
It is, therefore, desirable to provide a kind of new scheme solves the above problems.
Summary of the invention
In view of the deficienciess of the prior art, the purpose of the present invention one is to provide a kind of Shaoxing cooking wine, by raw material
Calgon and sodium glutamate are added in component, solve the problems, such as that Shaoxing cooking wine has " fishy smell ", having makes product without raw meat
Taste and has the advantages that seafood taste.
To achieve the above object one, the present invention provides the following technical scheme that
A kind of Shaoxing cooking wine, the component including following parts by weight:
Rice: 100 parts；
Water: 300~500 parts；
Wheat koji: 8~10 parts；
Cold fermentation bacterium: 0.3~0.5 part；
Citric acid: 0.01~0.02 part；
Spice: 1~3 part；
Edible salt: 0.1~0.2 part；
Carbohydrase 50000u/g:1~1.5 part；
Food additives: 0.3~0.7 part；
Flavoring agent: 2~4 parts；
The food additives are the mixture of calgon and sodium glutamate, weight ratio 1:2.
Wheat koji is then added again since traditional cooking wine is all that rice is cooked into meal by using above-mentioned technical proposal
Fermentation, wheat koji is more easier the wheat koji content for making ripe meal ferment, and using raw rice direct fermentation in the application, therefore adding at this time
More traditional cooking wine is high.
Due to using raw rice direct fermentation in the application, wheat koji ferments more slowly with it, by adding cold fermentation bacterium,
It can promote wheat koji to ferment at low temperature, and cold fermentation bacterium makes wheat koji and raw meter Fan Ying, improves fermentation efficiency, shorten hair
The ferment time.
Since yeast itself is not saccharified enzyme system, traditional technique is generally saccharified after boiling makes starch liquefacation again
And liquefaction, and carbohydrase can make raw material direct fermentation be saccharified.
Spice refers to a kind of natural product with the typical flavor such as fragrance and pungent perfume (or spice), or is extracted from plants certain
Essential oil can be used to tart up, and plays and proposes fresh effect.
Calgon can be complexed with calcium, magnesium plasma, weaken or inhibit the activity of certain enzymes, make to generate higher alcohol
(fusel), aldehyde, ketone probability be greatly lowered, achieve the purpose that improve unimpeded system cooking wine quality, reduce " fishy smell " generation, mention
High yield quality；Sodium glutamate is the widest tasty agents of domestic and international application, can enhance its flavor developing effect, paddy when coexisting with salt
Propylhomoserin sodium has strong meat delicate flavour, and delicate flavour can still be felt by being diluted with water to 3000 times, be made simultaneously with calgon
With, have synergistic effect, substantially increase delicate flavour.
Flavoring agent can be used to supplement or enhance Shaoxing cooking wine original local flavor substance, can override Shaoxing cooking wine production process
In " fishy smell " that does not completely remove, and combined with this " fishy smell ", assign Shaoxing cooking wine special taste.
Further preferably, the cold fermentation bacterium is Angel active dry yeast or rhizopus.
By using above-mentioned technical proposal, all with sugar for food when the yeast being added during general wine brewing ferments, and Angel
Active dry yeast and rhizopus are all food with starch, are more applicable for raw rice fermentation.
Further preferably, the spice is one of illiciumverum, zingiber kawagoii, cassia bark, nutmeg and cardamom or a variety of.
By using above-mentioned technical proposal, above-mentioned composition is used in mixed way, using the collaboration and consumption between each component,
Assign Shaoxing cooking wine strong fragrance and deodorization effect.
Further preferably, the resistance to height for being also 0.1~0.5 part containing parts by weight in the raw material components of the Shaoxing cooking wine
Warm alpha-amylase 20000u/g and 0.1~1 part of acid protease 30000u/g.
It is hindered by using above-mentioned technical proposal due to adhering to the substances such as a large amount of crude protein and pectin around starch granules
Hinder carbohydrase and starch storage crop, the efficiency of ethyl alcohol production is very low, passes through addition Thermostable α-Amylase and acid protease, the two
Complex enzyme is formed, to improve the effect of saccharification enzymatic conversion, that is, increases the utilization rate of rice, keeps rice fermentation complete.
Further preferably, the flavoring agent is two or three in sea cucumber, kelp and seaweed.
By using above-mentioned technical proposal, sea cucumber, kelp and seaweed are used in mixed way, in addition to that can eliminate " fishy smell ", also
It can further assign Shaoxing cooking wine unique seafood taste.
The purpose of the present invention two is to provide a kind of brewage process of Shaoxing cooking wine, using the Shaoxing material of this method preparation
Wine, brewing time are short compared with the traditional fermentation time, and energy consumption is few, and cost of labor is lower.
To achieve the above object two, the present invention provides the following technical scheme that
A kind of brewage process of Shaoxing cooking wine, comprising the following steps:
Step 1 pulverizes the rice of corresponding parts by weight, and raw rice flour is made；
Step 2, fermentation, by raw rice flour, water, wheat koji, cold fermentation bacterium, citric acid, carbohydrase food additives, high temperature resistant α-
Amylase and acid protease are put into jar fermenter, and fermentation stage is entered after being sufficiently stirred, fermentation time 15~30 days, is sent out
15~25 DEG C of ferment temperature；
Step 3 is kept the temperature, and the spice, salt and flavour enhancing of corresponding parts by weight are added in the fermentation material obtained in step 2
Temperature is risen to 25~30 DEG C by agent, and heat preservation 12~for 24 hours；
Fermentation material obtained in step 2 is poured into and squeezes expression separation waste matter in bag by step 4, squeeze and filter, filters wine liquid；
0.1~0.5 part of clarifying agent is added in step 4, is uniformly mixed for step 5, clarification in filtered wine liquid,
Naturally 48~60h is stood, supernatant liquor is taken；
Step 6, sterilizing and filling altar, clear liquid obtained in step 5 is sterilized, altar is then filled, stores after sealing.
By using above-mentioned technical proposal, this technique is using raw metric system wine, and cooking wine is to be directly prepared into, and avoids blending, make
The compositions such as spice are sufficiently tasty, and brewing is carried out in a manner of unimpeded system, can not only reduce by 50% or more energy consumption, even more significantly
Cost of labor is saved, and raw rice ferments, using cold fermentation bacterium, controllable temperature is carried out, and makes slow progress of fermenting, fermentation is more
Add sufficiently, improves raw material liquor output rate.
Further, the clarifying agent uses chitosan.
By using above-mentioned technical proposal, Shaoxing cooking wine is easy to that oxidation deterioration occurs during producing, to generate
Turbidity and precipitation greatly influences the organoleptic quality and sale of product, by the way that chitosan is added, is used as clarifying agent, can remove big portion
Divide the material composition for having resulted in turbidity and precipitation, Shaoxing cooking wine is made to obtain good organoleptic indicator and long-term stability.
Further, pasteurization is used in the sterilization process, temperature is 70~80 DEG C, 0.5~1h of sterilization time.
By using above-mentioned technical proposal, general high temperature sterilization and nano-film filtration sterilization can all lead to albumen in cooking wine
Qualitative change matter, shorter so as to cause the cooking wine shelf-life, by pasteurization, heating temperature is no more than 80 DEG C, continuing after sterilization
The emerging cooking wine shelf-life is longer.
In conclusion compared with prior art, the invention has the following advantages:
(1) calgon is added during Shaoxing cooking wine is made, with the complexing of metal ion such as calcium, magnesium, reduced certain
The activity of enzyme, the corresponding synthesis prevented or reduce the substances such as higher alcohol (fusel), aldehyde, ketone produce to reach raising
The purpose of the quality of product；
(2) by adding flavoring agent in the cooking wine of Shaoxing, flavoring agent is assigned using two kinds or more in sea cucumber, kelp and seaweed
A kind of unique seafood taste of Shaoxing cooking wine is given, does not only reach the effect for covering remaining " fishy smell ", and combine with remaining " fishy smell ",
A kind of unique seafood taste is obtained, to also have the function of mentioning fresh；
(3) raw material used in brewage process is made a living rice, and the Shaoxing cooking wine being brewed is more delicious, when brewing, raw meter Wu Xu
Boiling greatly reduces energy consumption and artificial intensity, and distillation yield is higher.
Detailed description of the invention
Fig. 1 is brewage process flow chart of the invention.
Specific embodiment
With reference to the accompanying drawings and examples, the present invention will be described in detail.
Embodiment 1: a kind of brewage process of Shaoxing cooking wine, each component and its corresponding parts by weight are as shown in table 1, and lead to
Following steps are crossed to prepare:
Step 1 pulverizes the rice of corresponding parts by weight, and raw rice flour is made；
Step 2, fermentation, by raw rice flour, water, wheat koji, Angel active dry yeast, citric acid, carbohydrase, calgon, paddy ammonia
Sour sodium, Thermostable α-Amylase and acid protease are put into jar fermenter, fermentation stage are entered after being sufficiently stirred, when fermentation
Between 25 days, 18 DEG C of fermentation temperature；
Step 3, heat preservation, be added in the fermentation material obtained in step 2 the spices of corresponding parts by weight, salt, sea cucumber and
Temperature is risen to 25 DEG C, keeps the temperature 18h by kelp；
Fermentation material obtained in step 2 is poured into and squeezes expression separation waste matter in bag by step 4, squeeze and filter, filters wine liquid；
0.1 part of chitosan is added in step 4, is uniformly mixed for step 5, clarification in filtered wine liquid, naturally quiet
48h is set, supernatant liquor is taken；
Step 6, sterilizing and filling altar, sterilize to clear liquid obtained in step 5 using pasteurization, sterilising temp 75
DEG C, altar is then filled, is stored after sealing.
Embodiment 2-10: a kind of brewage process of Shaoxing cooking wine, difference from example 1 is that, each component and its
Corresponding parts by weight are as shown in table 1.
Each component and its parts by weight in 1 embodiment 1-10 of table
Embodiment 11: a kind of brewage process of Shaoxing cooking wine, difference from example 1 is that, in step 2, ferment, it will
Raw rice flour, water, wheat koji, rhizopus, citric acid, carbohydrase, calgon, sodium glutamate, Thermostable α-Amylase and acidity
Protease is put into jar fermenter, after being sufficiently stirred enter fermentation stage, fermentation time 25 days, 18 DEG C of fermentation temperature.
Comparative example 1: a kind of brewage process of Shaoxing cooking wine, difference from example 1 is that, in step 2, fermentation,
It will raw rice flour, water, wheat koji, Angel active dry yeast, citric acid, carbohydrase, calgon, Thermostable α-Amylase and acidity
Protease is put into jar fermenter, after being sufficiently stirred enter fermentation stage, fermentation time 25 days, 18 DEG C of fermentation temperature.
Comparative example 2: a kind of brewage process of Shaoxing cooking wine, difference from example 1 is that, in step 2, fermentation,
It will raw rice flour, water, wheat koji, Angel active dry yeast, citric acid, carbohydrase, sodium glutamate, Thermostable α-Amylase and acid egg
White enzyme is put into jar fermenter, after being sufficiently stirred enter fermentation stage, fermentation time 25 days, 18 DEG C of fermentation temperature.
Comparative example 3: a kind of brewage process of Shaoxing cooking wine, difference from example 1 is that, in step 2, fermentation,
It will raw rice flour, water, wheat koji, Angel active dry yeast, citric acid, carbohydrase, Thermostable α-Amylase and acid protease investment
Into jar fermenter, after being sufficiently stirred enter fermentation stage, fermentation time 25 days, 18 DEG C of fermentation temperature.
Comparative example 4: a kind of brewage process of Shaoxing cooking wine, difference from example 1 is that, in step 2, fermentation,
It will raw rice flour, water, wheat koji, Angel active dry yeast, citric acid, carbohydrase, calgon, sodium glutamate and acid protease
Put into jar fermenter, after being sufficiently stirred enter fermentation stage, fermentation time 25 days, 18 DEG C of fermentation temperature.
Comparative example 5: a kind of brewage process of Shaoxing cooking wine, difference from example 1 is that, in step 2, fermentation,
It will raw rice flour, water, wheat koji, Angel active dry yeast, citric acid, carbohydrase, calgon, sodium glutamate and high temperature resistant α-shallow lake
Powder enzyme is put into jar fermenter, after being sufficiently stirred enter fermentation stage, fermentation time 25 days, 18 DEG C of fermentation temperature.
Comparative example 6: a kind of brewage process of Shaoxing cooking wine, difference from example 1 is that, in step 2, fermentation,
Raw rice flour, water, wheat koji, Angel active dry yeast, citric acid, carbohydrase, calgon and sodium glutamate are put into fermentation
In cylinder, after being sufficiently stirred enter fermentation stage, fermentation time 25 days, 18 DEG C of fermentation temperature.
Comparative example 7: a kind of brewage process of Shaoxing cooking wine, difference from example 1 is that, in step 2, fermentation,
It will raw rice flour, water, wheat koji, citric acid, carbohydrase, calgon, sodium glutamate, Thermostable α-Amylase and acid protease
Put into jar fermenter, after being sufficiently stirred enter fermentation stage, fermentation time 25 days, 18 DEG C of fermentation temperature.
Calcium ions and magnesium ions test
Test specimen: using the Shaoxing cooking wine obtained in embodiment 1-11 as test specimen 1-11, using being obtained in comparative example 1-7
The Shaoxing cooking wine obtained is as control sample 1-7.
Test method: each 50.0ml of Shaoxing cooking wine according to embodiment 1-11 and the brewing of comparative example 1-7 technique is taken, is set respectively
In 250ml conical flask, the NH of 5ml pH=10 is separately added into 18 conical flasks3·H20-NH4Cl buffer solution and 5 drops
Chromium black T indicator solution, using concentration be 0.01mol/L EDTA standard solution be titrated to respectively solution from become pure blue and
It is colour-fast in 30s, write down EDTA dosage.
Test result: the test result of test specimen 1-11 and control sample 1-7 are as shown in table 2.As shown in Table 2, it tests
Calcium and magnesium ion content is less in sample 1-11, control sample 1 and control sample 4-7, calcium and magnesium ion content in control sample 2-3
Highest illustrates the calgon that adds during making in the application, can with the complexing of metal ion such as calcium, magnesium, it is bright
The aobvious activity for reducing enzyme, the corresponding synthesis prevented or reduce the substances such as higher alcohol (fusel), aldehyde, ketone, to reach
Improve the purpose of the quality of product.
The test result of table 2 test specimen 1-11 and control sample 1-7
The above is only a preferred embodiment of the present invention, protection scope of the present invention is not limited merely to above-described embodiment,
All technical solutions belonged under thinking of the present invention all belong to the scope of protection of the present invention.It should be pointed out that for the art
For those of ordinary skill, several improvements and modifications without departing from the principles of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (8)
1. a kind of Shaoxing cooking wine, which is characterized in that the component including following parts by weight:
Rice: 100 parts；
Water: 300~500 parts；
Wheat koji: 8~10 parts；
Cold fermentation bacterium: 0.3~0.5 part；
Citric acid: 0.01~0.02 part；
Spice: 1~3 part；
Edible salt: 0.1~0.2 part；
Carbohydrase 50000u/g:1~1.5 part；
Food additives: 0.3~0.7 part；
Flavoring agent: 2~4 parts；
The food additives are the mixture of calgon and sodium glutamate, weight ratio 1:2.
2. Shaoxing cooking wine according to claim 1, which is characterized in that the cold fermentation bacterium be Angel active dry yeast or
Rhizopus.
3. Shaoxing cooking wine according to claim 1, which is characterized in that the spice is illiciumverum, zingiber kawagoii, cassia bark, nutmeg
With one of cardamom or a variety of.
4. Shaoxing cooking wine according to claim 1, which is characterized in that also containing weight in the raw material components of the Shaoxing cooking wine
Amount number is 0.1~0.5 part of Thermostable α-Amylase 20000u/g and 0.1~1 part of acid protease 30000u/g.
5. Shaoxing cooking wine according to claim 1, which is characterized in that the flavoring agent is in sea cucumber, kelp and seaweed
Two or three.
6. a kind of brewage process of Shaoxing cooking wine, which comprises the following steps:
Step 1 pulverizes the rice of corresponding parts by weight, and raw rice flour is made；
Step 2, fermentation, by raw rice flour, water, wheat koji, cold fermentation bacterium, citric acid, carbohydrase, food additives, high temperature resistant α-
Amylase and acid protease are put into jar fermenter, and fermentation stage is entered after being sufficiently stirred, fermentation time 15~30 days, is sent out
15~25 DEG C of ferment temperature；
Step 3 is kept the temperature, and the spice, salt and flavour enhancing of corresponding parts by weight are added in the fermentation material obtained in step 2
Temperature is risen to 25~30 DEG C by agent, and heat preservation 12~for 24 hours；
Fermentation material obtained in step 2 is poured into and squeezes expression separation waste matter in bag by step 4, squeeze and filter, filters wine liquid；
0.1~0.5 part of clarifying agent is added in step 4, is uniformly mixed for step 5, clarification in filtered wine liquid,
Naturally 48~60h is stood, supernatant liquor is taken；
Step 6, sterilizing and filling altar, clear liquid obtained in step 5 is sterilized, altar is then filled, stores after sealing.
7. the brewage process of Shaoxing cooking wine according to claim 6, which is characterized in that the clarifying agent uses chitosan.
8. the brewage process of Shaoxing cooking wine according to claim 6, which is characterized in that use Pasteur in the sterilization process
Sterilization, temperature are 70~80 DEG C, 0.5~1h of sterilization time.
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| CN112493457A (en) * | 2020-12-21 | 2021-03-16 | 安徽海神黄酒集团有限公司 | Processing method of multisource grain brewed cooking wine added with purple sweet potatoes |
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Application publication date: 20190108 |