CN110257209A - A method of utilizing composite biological enzyme preparation brewing liquid rice wine - Google Patents
A method of utilizing composite biological enzyme preparation brewing liquid rice wine Download PDFInfo
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Abstract
The invention discloses a kind of methods using composite biological enzyme preparation brewing liquid rice wine, belong to fermentation technical field.The present invention replaces meter Qu using rice as primary raw material, with composite biological enzyme preparation, uses pure species yeast liquid state fermentation brewed rice wine.Thermostable α-Amylase is added after rice raw material is crushed and carries out High-temperature Liquefaction, then adds the complex enzyme formulations such as glucoamylase, acid protease, lipase, carries out the rice wine brewing liquid that side saccharification becomes fermentation in conjunction with pure species yeast.This biological complex enzyme method substitutes meter Qu, in conjunction with the method for pure species yeast brewing liquid rice wine, the working condition of rice wine can effectively be controlled, improve raw material availability and production efficiency, improve rice wine-flavor and quality, not only can efficient, clean industrialized production rice wine, also provide new approach for the exploitation of New Rice Wine Product.
Description
Technical field
The invention belongs to fermentation technical fields, are related to the method for brewed rice wine, and in particular to a kind of to utilize compound biological enzyme
The method of preparation brewing liquid rice wine.
Background technique
China's traditional fermentation rice wine is using cereal such as rice as primary raw material, using yeast for brewing rice wine or meter Qu as saccharifying ferment
Fermented wine made of brewing is traditional alcoholic beverage of China.China rice wine place of production is widely distributed, the rice in main such as Jiangsu and Zhejiang Provinces area
Wine, the Xiaogan rice wine in Hubei, Fang County's yellow rice wine etc..Traditional rice wine brewing is similar with yellow rice wine, generally using rice as primary raw material, passes through
After rice steeping, boiling, be added meter Qu (yeast for brewing rice wine, Chinese yeast etc.) as saccharifying ferment carry out solid-state or semisolid fermentation, by nest,
Rush cylinder, open the operations such as rake, fermentation carry out controlling of production process, eventually pass through squeeze and filter, decoct wine and etc. obtain product.Production
For process generally based on manual operations, scale is smaller.Since rice Qu Laiyuan and quality are not sufficiently stable, traditional solid-state or semisolid
Fermentation heat transfer, biography oxygen are relatively difficult, and production process control causes rice wine production efficiency lower, product mostly by reasons such as experiences
Quality is difficult to ensure.
Biological enzyme formulation has more application at present in brewery industry.For example, having in rice wine production using biological enzyme
Preparation is made, and is mainly used for partly or entirely substituting saccharifying agent wheat koji.Such as Chinese patent CN03118102.3 is disclosed
A method of with making yellow rice wine by plurility of bioenzymes, the method be by well-done raw material pH6.5~7, temperature be 68~
Added at 65 DEG C 6000 unit raw material weights 1 ‰ alpha-amylase, 2 ‰ cellulases and 2 ‰ neutral proteinases handled after,
Above-mentioned mash pH value is adjusted to 5, when being cooled to 62~60 DEG C, then adds the saccharification of 50000 unit raw material weights 2.5~3 ‰
Enzyme stands heat preservation 30 minutes；After above-mentioned mash is cooled to 28 DEG C, then adding raw materials weight 80 ‰ wheat koji powder and 20 ‰ root
Mould small starter powder and 0.5 ‰ active dry yeasts carry out fermentation 30 days；The mash filtrations that will finally ferment, through 85 DEG C 2~5 points
After clock heat treatment, then freeze to subzero 2~5 DEG C through refrigerant, filters, i.e., " the cold filter of heat setting " technique is handled；This method can be reduced
The bent amount of 30% use, but technique is relatively complicated, is mainly the saccharifying for enhancing traditional yellow rice wine brewage process using enzyme preparation.
Chinese patent CN102041217A also discloses a kind of method of brewing rice wine from bio-enzyme, and this method is in traditional yellow rice wine brewage process
On the basis of, using rice as raw material, biological enzyme formulation is added after rice steeping steamed rice and replaces wheat koji, the biological enzyme formulation completely
For carbohydrase, alpha-amylase and acid protease；Specifically, the carbohydrase, the alpha-amylase that per kilogram rice uses are corresponded to
Amount with acid protease is respectively 30000~70000U, 10000~25000U and 30000~70000U.
Although the above method has used a variety of enzyme preparations, but radical change with the rice of boiling is not main former
Material carries out the open type fermented yellow rice wine traditional fermentation technique of solid-state or semisolid, so that brewing process control is more difficult；Microbiological contamination
Although probability can reduce, but still cannot achieve purebred brewing, these are all difficult to ensure product quality.In addition, these
Method is more extensive for the requirement of enzyme preparation, and the function and effect of different enzyme preparations are more ambiguous, it is difficult to optimize and match
It sets.
Also there are document or patent disclosure, such as Chinese patent about the method using yellow rice wine brewage after α-amylaseliquefied rice
Apply for CN1724631A, CN101967435A.But these methods are to add wheat koji after liquefaction, utilize the natural brewing of wheat koji
Enzyme system (including alpha-amylase, carbohydrase etc.) carries out diastatic fermentation, does not control Degree of Liquefaction, or only control viscosity, if
Diastatic fermentation is further carried out with enzyme preparation substitution wheat koji, due to being fermenting under the conditions of liquid in saccharification, different enzyme preparations
Proportion and Degree of Liquefaction significant impact can be generated to saccharifying, and then influence the fermentation and quality of rice wine.By liquefaction process
Simple combination is made with biological enzyme, cannot achieve high-quality and the production of efficient rice wine.
In addition, also using biological enzyme formulation to replace rice song brewing liquid rice wine completely without document or patent disclosure at present
Method.
Summary of the invention
[technical problem]
Traditional rice wine brewing uses the rice of boiling for primary raw material, using yeast for brewing rice wine or meter Qu as saccharifying ferment, carries out
The solid-state or semisolid mixed fungus fermentation mode of multi-cultur es, production process control is more difficult, is easy microbiological contamination, and production efficiency is lower,
Product quality and stability are difficult to ensure.
Not yet occur carrying out the side of liquid pure species yeast brewing using biological enzyme formulation completely during existing rice wine brewing
Method.
[technical solution]
To solve the above-mentioned problems, the present invention provides a kind of sides using composite biological enzyme preparation brewing liquid rice wine
Method, the present invention substitute meter Qu using enzyme preparation completely, are inoculated with purebred rice wine yeast liquid state fermentation brewed rice wine.This method is produced
Rice wine taste it is salubrious, fragrance coordinate.Compared with bent traditional handicraft, which can improve raw material availability and (about reach
90% or more).
Specifically, the technical solution of the present invention is as follows: a kind of method using composite biological enzyme preparation brewing liquid rice wine, institute
State method are as follows: add Thermostable α-Amylase in rice after being pulverized, obtain liquefied fermented glutinous rice after liquefaction, Portugal is added in liquefied fermented glutinous rice
Rice wine can be prepared in grape saccharogenic amylase (i.e. carbohydrase) and protease, and inoculation yeast, fermentation, squeezing, filtering.
In one embodiment of the invention, the rice wine can get with long preservation period after decocting wine sterilization
Rice wine, the pan-fried wine are that wine 20-30min is decocted at 85-90 DEG C.
In one embodiment of the invention, the additive amount of the Thermostable α-Amylase is 10-15U/gRice。
In one embodiment of the invention, the protease be one of acid protease or flavor protease or
Two kinds.
In one embodiment of the invention, the additive amount of the glucoamylase and protease is respectively 200-
250U/gRiceAnd 1-2U/gRice。
In one embodiment of the invention, it is preferred that also need to add lipase, the fat in the liquefied fermented glutinous rice
The additive amount of enzyme is 400-600U/gRice。
In one embodiment of the invention, the method specifically:
(1) it liquefies: rice being crushed to 25-30 mesh, adds water by solid-liquid mass ratio 1:2.0-2.5, according to Raw Materials Rice
Quality meter adds 10-15U/gRiceThermostable α-Amylase liquefy to obtain liquefied fermented glutinous rice, control the liquefying starch grape of liquefied fermented glutinous rice
Sugared equivalent (DE value) is 10-12%；
(2) diastatic fermentation: being cooled to 15-30 DEG C for the liquefied fermented glutinous rice that step (1) obtains, according to the quality meter of Raw Materials Rice,
Add 250U/gRiceGlucoamylase and 1-2U/gRiceAcid protease or flavor protease, and press liquefied fermented glutinous rice volume 1-
2% amount inoculation yeast makes yeast final concentration not less than 106A cell/mL, primary fermentation 4-15d at a temperature of 15-30 DEG C, 15
Post-fermentation 6-15d at DEG C, after through squeeze and filter rice wine can be prepared.
In one embodiment of the invention, it is preferred that also added 400- in the liquefied fermented glutinous rice in the step (2)
600U/gRiceLipase.
In one embodiment of the invention, the yeast be purebred rice wine yeast in 13-17 ° of Brix meter bent juice or greatly
It is obtained after expansion culture in rice saccharified liquid.
In one embodiment of the invention, described liquefied fermented glutinous rice is cooled to 25-30 DEG C to complete in 1-2 hours.
In one embodiment of the invention, described liquefied to be preferably a step at 95-100 DEG C the 20- that liquefies
30min。
The technical effect that the present invention obtains:
(1) traditional rice wine brewing uses the mixed fungus fermentation mode of solid-state or semisolid, and main fermentation (primary fermentation) temperature is general
At 28-30 DEG C.Since solid-state or semisolid fermentation heat transfer is relatively difficult, effective cold fermentation control is complex；More attach most importance to
It wants, since cold fermentation yeast growth is slower, mixed fungus fermentation easily causes the fermentations such as microbiological contamination abnormal, therefore traditional rice wine is made
It makes and is difficult to realize cold fermentation.In the method for brewed rice wine of the present invention, realize purebred brewing, not only can with normal temperature fermentation,
Cold fermentation can be carried out under lower temperature (15-20 DEG C) relatively easily controlling, so as to improve rice wine-flavor quality, reduced
Cost, and the situation of microbiological contamination or fermentation exception will not be generated.
(2) present invention substitutes meter Qu using enzyme preparation using rice as raw material completely, is inoculated with purebred rice wine yeast and realizes liquid
Starch after liquefaction is decomposed into fermentable sugar by fermented soy rice wine, glucoamylase；Due to wine with dregs during rice wine brewing
Liquid is generally acid (pH 3.5-4.8 or so), can be hydrolyzed into rice protein using acid protease or flavor protease
The amino acid and polypeptide that yeast growth needs；In addition, the addition of lipase can reduce the content of higher alcohol, improve the wind of rice wine
Taste.
(3) the rice wine taste that the method for the present invention is produced is salubrious, and fragrance is coordinated；Compared with bent traditional handicraft, this hair
Bright method can improve raw material availability (about reaching 90% or more)；Due to using liquid state fermentation, material transportation is more convenient, raw
Production process is easier to control, and is conducive to large-scale industrial production, finally makes the quality of rice wine controllable, and can realize that energy conservation subtracts
Row.
Detailed description of the invention
Utilization composite biological enzyme preparation brewing liquid rice wine process flow chart Fig. 1 of the invention.
Influence of the saccharification enzyme dosage to fermentation process under different Degree of Liquefaction in Fig. 2 comparative example 3, wherein (a): liquefaction journey
Spend fermentation rate under DE12%；(b): fermentation rate under Degree of Liquefaction DE18%；(c): reduced sugar contains under Degree of Liquefaction DE12%
Amount；(d): content of reducing sugar under Degree of Liquefaction DE18%.
Influence of the saccharification enzyme dosage to ethanol production under different Degree of Liquefaction in Fig. 3 comparative example 3.
Specific embodiment
Thermostable α-Amylase, glucoamylase, acid protease, flavor protease Flavorzyme, lipase point
Bioisystech Co., Ltd Gou Mai not be believed in Novi.
The measurement of content of reducing sugar uses DNS method；Alcoholic strength, total acid, the measuring method reference of amino acid nitrogen content are yellow
Wine standard GB/T/T 13662-2018；Volatile flavor substance content combines gas using headspace solid-phase microextraction (HS-SPME)
The measurement of phase chromatography-mass spectroscopy (GC-MS) method for combined use.
The calculation of fermentation efficiency are as follows:
In formula, 0.5679 alcohol quality generated for 1g starch theory.
Embodiment 1 utilizes Thermostable α-Amylase and glucoamylase brewed rice wine
By fresh polished rice dry pulverization process to 27 mesh, add water to mix in the ratio of 1:2, adds high temperature resistant 10U/gRiceα-shallow lake
Powder enzyme, liquefy 20min at a temperature of 95 ± 2 DEG C, and control liquefying starch glucose equivalent (DE value) is 10-12%, cooling rapidly
To 30 DEG C, according to 250U/gRiceGlucoamylase is added, 1% rice wine yeast liquid (yeast final concentration of 10 is inoculated with6A cell/
ML), primary fermentation 4d under the conditions of 30 DEG C, post-fermentation 6d at 15 DEG C obtain rice wine former wine after filtering clarification.
Each physical and chemical index that measurement obtains the former wine that the present embodiment is prepared is as shown in table 1:
The physical and chemical index for the rice wine former wine that 1 embodiment 1 of table is prepared
Embodiment 2 utilizes Thermostable α-Amylase, glucoamylase and protease brewed rice wine
The rice wine former wine amino acid nitrogen content being prepared in embodiment 1 is relatively low, and therefore, the present embodiment passes through addition egg
White enzyme improves amino acid nitrogen content, promotes yeast fermentation.
By fresh polished rice dry pulverization process to 27 mesh, add water to mix in the ratio of 1:2, adds 10U/gRiceHigh temperature resistant α-shallow lake
Powder enzyme, liquefy 20min at a temperature of 95 ± 2 DEG C, and control liquefying starch glucose equivalent (DE value) is 10-12%, cooling rapidly
To 30 DEG C, 250U/g is addedRiceGlucoamylase and 1U/gRiceFlavor protease or acid protease, by liquefied fermented glutinous rice body
1% long-pending inoculation rice wine yeast liquid (yeast final concentration of 106A cell/mL), primary fermentation 4d under the conditions of 30 DEG C, at 15 DEG C after
Ferment 6d, obtains rice wine former wine after filtering clarification.
Each physical and chemical index that measurement obtains the former wine that the present embodiment is prepared is as shown in table 2, it is seen then that is added to acid egg
White enzyme increases amino acid nitrogen content significantly, and nitrogen source abundant promotes the fermentation of yeast, the rice wine after fermentation
The content of reduced sugar in former wine substantially reduces, and alcohol content significantly improves, that is, illustrates that it ferments more complete, the present embodiment
Fermentation efficiency be greatly improved compared with embodiment 1, can be to 90% or more.As it can be seen that the presence of acid protease can be more
Effectively hydrolysed rice albumen improves fermentation efficiency.In addition, this time fermentation process also creates a large amount of Flavor volatiles
Matter enriches the mouthfeel of rice wine.
In addition, as shown in table 2, for the flavor protease of identical enzyme activity compared with acid protease, other performance differences are little,
But the generation of higher alcohol can be reduced, excessively high higher alcohol is mainly from excessive amino-acid state nitrogen metabolism, and higher alcohol contains
The too high quality that can significantly affect rice wine is measured, therefore flavor protease effect is more excellent with respect to acid protease.
The physical and chemical index for the rice wine former wine that 2 embodiment 2 of table is prepared
Embodiment 3 utilizes Thermostable α-Amylase, glucoamylase, flavor protease and lipase brewed rice wine
By fresh polished rice dry pulverization process to 27 mesh, add water to mix in the ratio of 1:2, adds 10U/gRiceHigh temperature resistant α-shallow lake
Powder enzyme, liquefy 20min at a temperature of 95 ± 2 DEG C, and control liquefying starch glucose equivalent (DE value) is 10-12%, cooling rapidly
To 30 DEG C, 250U/g is addedRiceGlucoamylase, 1U/gRiceFlavor protease and 600U/gRiceLipase, by liquefaction
1% inoculation rice wine yeast liquid (yeast final concentration of 10 of wine with dregs volume6A cell/mL), primary fermentation 4d under the conditions of 30 DEG C, 15 DEG C
Lower post-fermentation 6d obtains rice wine former wine after filtering clarification.
Each physical and chemical index that measurement obtains the former wine that the present embodiment is prepared is as shown in table 3, compared with embodiment 2 and 3,
The addition of lipase can shorten fermentation time (obtaining higher alcoholic strength under the identical time) to a certain extent, improve wine
Outside smart concentration and fermentation efficiency, also have some improvement to flavor.In the case where not dramatically increasing amino acid nitrogen content, though
Right advanced alcohol content increased, but other volatile flavor substance contents increase more.In addition, total acid content is too in rice wine
Height might mean that the possibility of microbiological contamination, and content is too low, then taste is more thin.Total acid content is relatively low in embodiment 2, and
The rice wine former wine total acid that embodiment 3 is prepared increased, and taste is relatively abundant, also salubriouser.
The physical and chemical index for the rice wine former wine that 3 embodiment 3 of table is prepared
Embodiment 4 utilizes Thermostable α-Amylase, glucoamylase, flavor protease and lipase brewed rice wine
By fresh polished rice dry pulverization process to 27 mesh, add water to mix in the ratio of 1:2, adds 10U/gRiceHigh temperature resistant α-shallow lake
Powder enzyme, liquefy 20min at a temperature of 95 ± 2 DEG C, and control liquefying starch glucose equivalent (DE value) is 10-12%, cooling rapidly
To 30 DEG C, 250U/g is addedRiceGlucoamylase, 2U/gRiceFlavor protease 2 and 400U/gRiceLipase, by liquid
Change 1% inoculation rice wine yeast liquid (yeast final concentration of 10 of wine with dregs volume6A cell/mL), primary fermentation 4d under the conditions of 30 DEG C, 15
Post-fermentation 6d at DEG C obtains rice wine former wine after filtering clarification.
Each physical and chemical index that measurement obtains the former wine that the present embodiment is prepared is as shown in table 4, and comparative examples 3 can be seen
Out, in the range that various enzyme preparations give, each physical and chemical index of prepared rice wine former wine is closer to, and has reached preferable
Effect.
The physical and chemical index for the rice wine former wine that 4 embodiment 4 of table is prepared
Embodiment 5 realizes low-temperature brewing rice wine using Thermostable α-Amylase, glucoamylase, flavor protease
Low-temperature brewing can also be carried out using composite biological enzyme preparation brewing liquid rice wine.
By fresh polished rice dry pulverization process to 27 mesh, add water to mix in the ratio of 1:2, adds 10U/gRiceHigh temperature resistant α-shallow lake
Powder enzyme, liquefy 20min at a temperature of 95 ± 2 DEG C, and control liquefying starch glucose equivalent (DE value) is 10-12%, cooling rapidly
To 15-25 DEG C to carry out low-temperature brewing, 250U/g is addedRiceGlucoamylase, 1U/gRiceFlavor protease, by liquid
Change 1% inoculation rice wine yeast liquid (yeast final concentration of 10 of wine with dregs volume6A cell/mL), under 15-25 DEG C of lower temperature conditions
Primary fermentation 4-15d, post-fermentation 6d at 15 DEG C, obtains rice wine former wine after filtering clarification.
Each physical and chemical index that measurement obtains the former wine that the present embodiment is prepared is as shown in table 5:
The physical and chemical index for the rice wine former wine that 5 embodiment 5 of table is prepared
Rice wine volatile flavor component content is as shown in table 6 below under different brewing temperatures:
The volatile flavor component content for the rice wine former wine that 6 embodiment 5 of table is prepared
Note:1)Average content, with μ gL-1Meter.
As it can be seen that cold fermentation can also be realized by carrying out liquid state fermentation rice wine using enzyme preparation of the invention, and with preceding hair
The reduction of ferment temperature, fermentation rate has different degrees of reduction, therefore fermentation time is extended.Residual sugar in rice wine former wine contains
Substantially without difference, total acid content is increased slightly, but not excessively high, improves mouthfeel for amount and ethanol production.Amino-acid nitrogen drop
Temperature fermentation content increases obviously, and on the basis of advanced alcohol content is not increased, the increase of amino acid nitrogen content is conducive to suitably
Increase mouthfeel.The content of amino-acid nitrogen is actually that protease hydrolytic and yeast utilize the result to balance each other.Due to fermentation temperature
Degree reduces, and generally affects the growth and metabolism of yeast, so that utilizing for amino-acid nitrogen is reduced, accumulates and increases in fermentation liquid
Add.But it since the operative temperature range of flavor protease is 20-60 DEG C, further decreases fermentation temperature (such as 15 DEG C) and affects
The catalyzing hydrolysis of protease, so that the content relative reduction of amino-acid nitrogen.In addition, fermentation temperature reduction can be to a certain extent
The higher alcohol of rice wine and the content of volatile acid are reduced, other class flavor components contents only slightly reduce, so that rice wine taste is more clear
Refreshing, fragrance is more coordinated.
Comparative example 1
Conventionally, Raw Materials Rice 10kg impregnates rear steamed rice for 24 hours for (25 DEG C) at room temperature, is rapidly cooled to room temperature,
Add water mixed song with 1:2 material-water ratio, meter Qu (yeast for brewing rice wine, Chinese yeast etc.) be added and is used as saccharifying ferment, with song amount 1%, carry out solid-state or
Semi-solid ferment by nest, rushes cylinder, opens the operations such as rake, fermentation and carry out controlling of production process, primary fermentation 4d at 30 DEG C, and 15 DEG C
Lower post-fermentation about 6d.Eventually pass through squeeze and filter, decoct wine and etc. rice wine product is prepared.The rice wine former wine being prepared is each
Physical and chemical index such as table 7, the Comparative result with 2-5 of the embodiment of the present invention, it is seen then that traditional fermentation technique runs out of substantially in reduced sugar
In the case where complete, ethanol production and fermentation efficiency are significant lower, and total acid content is relatively high, show control of microorganisms more
Difficulty, miscellaneous bacteria metabolism may have a certain impact.
The physical and chemical index for the rice wine former wine that 7 comparative example 1 of table is prepared
The influence that the additive amount of 2 flavor protease of comparative example makes rice wine enzyme process
By fresh polished rice dry pulverization process to 27 mesh, add water to mix in the ratio of 1:2, adds 10U/gRiceHigh temperature resistant α-shallow lake
Powder enzyme, liquefy 20min at a temperature of 95 ± 2 DEG C, and control liquefying starch glucose equivalent (DE value) is 10-12%, cooling rapidly
To 30 DEG C, according to 250U/gRiceGlucoamylase is added, adds 0.5,1,2,4,8,12U/g respectivelyRiceFlavor protease connects
Kind 1% rice wine yeast liquid (yeast final concentration of 106A cell/mL), primary fermentation 5d under the conditions of 30 DEG C, post-fermentation at 15 DEG C
6d obtains rice wine former wine after filtering clarification, investigates influence of the flavor protease Different adding amount to rice wine brewing.
The physical and chemical index that measurement obtains each former wine is as shown in table 8, comparative example 1, it is seen then that being added to flavor protease makes
It obtains amino acid nitrogen content to be increased, the content of the reduced sugar in rice wine former wine after fermentation substantially reduces, and alcohol content is aobvious
It writes and improves.
The additive amount for investigating protease, when additive amount is less than 1U/gRice, alcoholic strength and fermentation efficiency are relatively low；And works as and add
Dosage is greater than 2U/gRice, since protein hydrolyzes more abundant, amino acid nitrogen content is higher, and advanced alcohol content is also relatively
Height is close or larger than 10000 μ g/L, and other indicator differences are little.Based on result above, flavor protease additive amount is with 1-
2U/gRiceIt is advisable.
The physical and chemical index for the rice wine former wine that the additive amount of the different flavor protease of table 8 is prepared
The influence that 3 Degree of Liquefaction of comparative example and carbohydrase dosage make rice wine enzyme process
Traditional rice wine brewing, rice after rice steeping, boiling, rely primarily on the alpha-amylase of meter Qu Zhong to rice starch into
Row liquefaction, while the mode ferment in saccharification is made, and is conducive to make high wine degree rice wine.Enzyme process brewing liquid rice
Wine replaces the processes such as rice steeping, steamed rice using High-temperature Liquefaction rice, and using Thermostable α-Amylase, liquefaction efficiency is high, and high
Then in other enzyme preparations and pure species yeast, complete generation, are added in the removal and sterilization for being conducive to miscellaneous taste substance in raw material under the conditions of temperature
Dual fermentation is carried out for rice wine koji.Therefore, Degree of Liquefaction all has a major impact saccharification or even fermentation in enzyme process brewage process.
Starch liquefacation degree is usually with starch dextrose equivalent (DE value) characterization.DE value is high, and dextrin is too small, is unfavorable for carbohydrase
Effect, influences saccharification efficiency；DE value is low, and liquefaction is not thorough, so that saccharification enzyme dosage is big, saccharificatinn period is long, influences to ferment, and
Strainability is poor.For saccharifying, it usually needs control liquefaction DE value is 8-12%., and specific fermenting and producing is wanted
It asks, Degree of Liquefaction and saccharifying are usually combined and accounted for.For investigation Degree of Liquefaction and saccharification efficiency, (mainly carbohydrase adds
Amount) influence to rice wine fermenting, compare the function and effect of Different adding amount carbohydrase under two kinds of liquefaction conditions.
By fresh polished rice dry pulverization process to 27 mesh, adds water to mix in the ratio of 1:2, add 10U/g respectivelyRiceAlpha-amylase,
Liquefying time 20min (control DE12% or so) and 15U/gRice((DE18% is left for control by alpha-amylase, liquefying time 30min
It is right), add 100,150,200,250,300,350,400U/g respectively under two kinds of Degree of LiquefactionRiceGlucoamylase, inoculation
1% rice wine yeast liquid (yeast final concentration of 106A cell/mL), primary fermentation 10d is carried out under the conditions of 30 DEG C, is obtained after filtering
Rice wine fermenting liquid, the variation of fermentation process reduced sugar and final alcohol output are as shown in Figures 2 and 3.
As seen from Figure 2, the fermentation rate ratio DE12% of DE18% is overall slower, and the attainable flank speed of institute is more
Low, fermentation period is relatively long.The result shows that Degree of Liquefaction DE12%, and the enzyme dosage that is saccharified is greater than 250Ug-1Post-fermentation speed
Rate is relatively higher.In conjunction with Changes of Reducing Sugar Content curve, it is known that Degree of Liquefaction affects the hydrolysis rate of carbohydrase, and then influences
To fermentation rate.
Further compare under two kinds of Degree of Liquefaction of DE12% and DE18% different carbohydrase additive amounts to the shadow of ethanol production
It rings, as shown in figure 3, when saccharification enzyme dosage is less than 200Ug-1When, the ethanol production under two kinds of Degree of Liquefaction is not much different, but works as
The enzyme dosage that is saccharified is greater than 200Ug-1Afterwards, the ethanol content generated under Degree of Liquefaction DE12% is substantially higher containing in DE18%
Amount, and when Degree of Liquefaction is DE12%, carbohydrase additive amount 250Ug-1When, there is maximum ethanol production.
To sum up, DE12% (high-temperatureα-amylase additive amount 10Ug is determined-1, in terms of Raw Materials Rice quality, liquefying time
Degree of Liquefaction 20min), carbohydrase additive amount are 250Ug-1The condition of (in terms of Raw Materials Rice quality) be preferably liquefaction and
Saccharification condition.
Although the present invention has been described by way of example and in terms of the preferred embodiments, it is not intended to limit the invention, any to be familiar with this skill
The people of art can do various change and modification, therefore protection model of the invention without departing from the spirit and scope of the present invention
Enclosing subject to the definition of the claims.
Claims (10)
1. a kind of method using composite biological enzyme preparation brewing liquid rice wine, which is characterized in that the method are as follows: to after crushing
Rice in add Thermostable α-Amylase, obtain liquefied fermented glutinous rice after liquefaction, glucoamylase and albumen added in liquefied fermented glutinous rice
Rice wine can be prepared in enzyme, and inoculation yeast, fermentation, squeezing, filtering.
2. a kind of method using composite biological enzyme preparation brewing liquid rice wine according to claim 1, which is characterized in that
The additive amount of the Thermostable α-Amylase is 10-15U/gRice。
3. a kind of method using composite biological enzyme preparation brewing liquid rice wine according to claim 1 or 2, feature exist
In the protease is one or both of acid protease or flavor protease.
4. any a kind of method using composite biological enzyme preparation brewing liquid rice wine according to claim 1~3, special
Sign is that the additive amount of the glucoamylase and protease is respectively 200-250U/gRiceAnd 1-2U/gRice。
5. a kind of method using composite biological enzyme preparation brewing liquid rice wine according to any one of claims 1 to 4, special
Sign is, also needs to add lipase in the liquefied fermented glutinous rice, and the additive amount of the lipase is 400-600U/gRice。
6. any a kind of method using composite biological enzyme preparation brewing liquid rice wine according to claim 1~5, special
Sign is that the yeast is to obtain after purebred rice wine yeast expands culture in 13-17 ° of Brix meters of bent juice or rice saccharified liquid
's.
7. any a kind of method using composite biological enzyme preparation brewing liquid rice wine according to claim 1~6, special
Sign is, the method specifically:
(1) it liquefies: rice being crushed to 25-30 mesh, adds water by solid-liquid mass ratio 1:2.0-2.5, according to the quality of Raw Materials Rice
Meter adds 10-15U/gRiceThermostable α-Amylase liquefied to obtain liquefied fermented glutinous rice, control liquefying starch glucose equivalent is
10-12%；
(2) diastatic fermentation: being cooled to 15-30 DEG C for the liquefied fermented glutinous rice that step (1) obtains, according to the quality meter of Raw Materials Rice, addition
200-250U/gRiceGlucoamylase and 1-2U/gRiceAcid protease or flavor protease, and by liquefied fermented glutinous rice volume
The amount inoculation yeast of 1-2% makes yeast final concentration not less than 106A cell/mL, primary fermentation 4-15d at a temperature of 15-30 DEG C,
Post-fermentation 6-15d in the environment of lower than 15 DEG C, after through squeeze and filter rice wine can be prepared.
8. a kind of method using composite biological enzyme preparation brewing liquid rice wine according to claim 7, which is characterized in that
It is described that liquefied fermented glutinous rice is cooled to the 25-30 DEG C of completion in 1-2 hours.
9. a kind of method using composite biological enzyme preparation brewing liquid rice wine according to claim 7 or 8, feature exist
It is the 20-30min that liquefies at 95-100 DEG C in, the liquefaction the step of.
10. a kind of rice that the method using composite biological enzyme preparation brewing liquid rice wine is prepared described in claim 1~9
Wine.
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