CN110305754A - A kind of yellow rice wine and preparation method thereof of multidimensional pure-blood ferment - Google Patents
A kind of yellow rice wine and preparation method thereof of multidimensional pure-blood ferment Download PDFInfo
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Abstract
The invention discloses a kind of multidimensional pure-blood ferment rice wine production new methods, belong to brewing technology field.The present invention is fermented using mould, saccharomycete and the lactic acid bacteria of purebred culture instead of traditional wheat koji, the saccharifying power of fermentation system is improved by inoculation Pure Rhizopus Bran Koji, by culture saccharification method to reduce wheat bran dosage, inoculating lactic acid bacterium is to improve main flavor content, to obtain yellow rice wine wine degree 15.1% (v/v), total sugar content 7.11g/L, total acid content 6.80g/L, lactic acid content 4.25g/L, amino acid nitrogen content 1.20g/L, total Content of Biogenic Amines 5.01mg/L.It is an advantage of the invention that replacing traditional wheat koji as saccharifying ferment using the purebred culture microorganism of multidimensional; from source control pernicious bacteria intrusion; while ensuring yellow rice wine good taste and nutrition, the generation of biogenic amine in yellow rice wine is effectively controlled, the quality and safety of yellow rice wine are promoted.Compared with traditional wheat koji ferments yellow rice wine, every physical and chemical index has met or exceeded traditional dry yellow rice wine quality liquor standard, and total Content of Biogenic Amines reduces 97.5%.
Description
Technical field
The invention belongs to brewing technical fields, and in particular to a kind of yellow rice wine and preparation method thereof of multidimensional pure-blood ferment.
Background technique
Yellow rice wine is the most ancient wine kind in China, with the big ancient wine that ferments of beer and grape wine and the referred to as world three.Wheat koji fermentation
It is a big feature of yellow wine fermentation, mould rich in wheat koji provides various enzymes for yellow wine fermentation, meanwhile, contain in wheat koji
The a large amount of bacterium of the rice wine flavor that has an impact and a small amount of saccharomycete.
In conventional yellow wine fermentation, mainly using wheat koji as fermentation saccharifying agent, it is raw material that wheat koji, which is with wheat, is cultivated numerous
Saccharolytic is grown and manufactured yellow rice wine saccharifying agent, under conditions of traditional wheat koji production is manual control, using in raw material, air
Microorganism, by the rule of the survival of the fittest, the method for natural propagation microorganism.
As rice wine production saccharifying agent.Wheat koji microbial flora rich in, mainly include aspergillus oryzae, head mold, Mucor,
Colter is mould, and a small amount of aspergillus niger, beads is mould, mould, provides various enzymes, mainly amylase and protease for yellow rice wine, promotes
The hydrolysis of the polymer substances such as starch contained by raw material, protein；Various metabolins, Yi Jiyou are formed in yeast making process simultaneously
In color, fragrance etc. that the interaction of these metabolites generates, the unique flavor of yellow rice wine wine body is assigned.Traditional wheat koji production
Using the method for nature microorganisms, has many factories at present using the method that inoculation is cultivated and wheat koji is made.
Traditional wheat koji yellow rice wine is to be enriched with the open fermentation process that participates in jointly of multiple-microorganism, in fermentation process in addition to
Outside beneficial bacterium producing and ethanol and a large amount of flavor substance, while being also mingled with many to harmful mushroom of making wine, very different, generation
Some safety risk factors, wherein biogenic amine is that one of harmful substance is primarily present in yellow rice wine, influences the quality and safety of yellow rice wine,
Constrain the development of yellow rice wine industry.Biogenic amine is the organic compounds containing nitrogen of a kind of low molecular weight, once eats excessive biology
Amine enters blood and can cause to be poisoned, seriously can threat to life.In addition, biogenic amine and nitrite generate strong carcinogen nitrous acid
Amine.When biogenic amine is eaten with alcohol simultaneously, alcohol can inhibit internal activity of monoamine oxidase, inhibit the metabolic breakdown of biogenic amine,
Reinforce the toxicity of intracorporal biogenic amine.Meanwhile it has been found that Enterobacter, Klebsiella, Salmonella, intestines ball in yellow rice wine
Pseudomonas, Cronobacter Pseudomonas, Escherichia, Citrobacter, staphylococcus etc..
The open unique fermentation process of the mixed bacterium of yellow rice wine is different from the closed fermentation process of the pure bacterium of beer, while yellow rice wine
In biogenic amine premise substance free amino acid rich in, the Content of Biogenic Amines in yellow rice wine is much higher than beer.Life in yellow rice wine
Object amine is mainly formed by the decarboxylation of bacteriogenic amino acid decarboxylase enzymatic free amino acid, a large number of studies show that, cream
Sour bacterium is one of main production bacterium of generation amine.It deepens continuously with yellow wine fermentation mechanism, yellow wine fermentation is really mould, yeast
The trilateral fermentation process of bacterium and lactic acid bacteria, mould mainly play saccharification in yellow wine fermentation process, provide alpha-amylase, saccharification
The enzyme systems such as enzyme, protease, currently, saccharification bacterial strain of the aspergillus oryzae (Soviet Union -16) as yellow wine fermentation, the bacterium is widely used in yellow rice wine industry
The yellow rice wine of strain production wheat koji fermentation keeps original flavor characteristics, proteinase activity with higher；Saccharomycete is main in fermentation
Alcohol metabolism is played, while being metabolized and generating the various flavor substances such as higher alcohol；Lactic acid bacteria generates a large amount of lactic acid in yellow wine fermentation,
It is also the premise substance of important flavor substance, while lactic acid bacteria produces acid and bacteriocin inhibits the growth of some miscellaneous bacterias, to yellow rice wine
Normal fermentation plays an important role.
It adds not generation amine lactic acid bacteria currently, the method for reducing Content of Biogenic Amines in yellow rice wine mainly has in production process and reaches
To growth, reduction biogenic amine premise substance free aminoacid content and the production method ring for inhibiting amino acid decarboxylases active bacterial strain
The improvement of section.A kind of patent of invention " lactic acid for not producing the high urease-producing of amino acid decarboxylases of 104762238 A of Publication No. CN
Fermentation is added by that will not produce amino acid decarboxylases lactobacillus plantarum and raw material, saccharomycete and wheat koji etc. in bacterium and its application " together
Tank mixed fermentation, biogenic amine reduces 32.1% after post-fermentation.The patent of invention " one of 104694332 A of Publication No. CN
The production method of yellow wine of kind low yield biogenic amine " reduces karusen pH by the rice steeping process inoculating lactic acid bacterium in preceding processing, preceding
Fermentation stage increases leavening dosage and is aided with cold fermentation, reinforces ventilation and stirring in the post-fermentation stage, Pasteur is used in sterilizing instead
Sterilization, biogenic amine reduces 70% in yellow rice wine." one plant can reduce yellow rice wine to the patent of invention of 104046527 A of Publication No. CN
The saccharomyces cerevisiae and its construction method of middle biogenic amine and application " obtains low protease by having knocked out saccharomyces cerevisiae PEP4 gene
The saccharomyces cerevisiae engineered yeast of vigor is simultaneously applied to fermenting and producing, and biogenic amine reduces 20.1% in the yellow rice wine that ferments.
A kind of patent of invention " integrated processing side for reducing Content of Biogenic Amines in yellow rice wine of 106244383 A of Publication No. CN
Method ", by adding propolis and epsilon-polylysine, being tied in fermentation to falling in the rice before cylinder fermentation or converted mash before alcoholic fermentation
Laccase and copper gluconate are added in Shu Qianxiang fermentation liquid, are carried out at absorption before filling yellow wine through pyrophosphoric acid oxygen zirconium packed column
Three programs of reason make in yellow rice wine Content of Biogenic Amines compared with 80% or more conventional method decline.Above-mentioned patent drops to a certain extent
The low content of yellow rice wine biogenic amine, but do not ensure that and play significant decrease biogenic amine while improving yellow rice wine quality.
In the prior art, having reduces the patent of biogenic amine, such as Publication No. in the initial addition lactic acid bacteria of fermentation
A kind of patent of invention " yellow wine production technology of low yield biogenic amine " of CN104694332A, technique is combined using each stage
Improving reduces biogenic amine in yellow rice wine, but still having the disadvantage that on the one hand is that there are still generation amine during the fermentation
Microorganism fails the formation for fully controlling biogenic amine；On the other hand, cold fermentation inhibits the growth metabolism of bacterium, while also dropping
The alcohol metabolism of low saccharomycete, fermentation period extend.
The Content of Biogenic Amines in drinks is reduced in view of the above technology, often through some method, microorganism or rear place
Reason is to reduce biogenic amine, these methods often control the generation of biogenic amine just for some method flow, not from biology
Amine solves the problems, such as this in terms of forming root, and the biogenic amine formation for fermenting whole is difficult to control, and adds in raw material last handling process
Add and use enzyme and bacteriostatic agent degradation biological amine, all can not for the quality of final yellow rice wine, flavor taste and the influence of safety
It ensures.Therefore high on the basis of ensuring yellow rice wine quality, safety in brewing yellow rice wine field there is an urgent need to a kind of fermentation process simplicity
Imitate the production method of yellow wine of low yield biogenic amine.
Summary of the invention
The present invention provides a kind of preparation method of multidimensional pure-blood ferment yellow rice wine, which comprises material cooking gelatinization, training
Bacterium saccharification, primary fermentation, post-fermentation and squeeze and filter obtain the yellow rice wine of low yield biogenic amine, and the improvement includes: the cultivation sugar
Change is that the purebred aspergillus oryzae wheat bran of access and Pure Rhizopus Bran Koji carry out fermentation saccharification；
The primary fermentation is that saccharomycete is accessed when primary fermentation starts, and the inoculating lactic acid bacterium in 12-18h.
Preferably, in the culture saccharification stage, the inoculum concentration of the purebred aspergillus oryzae wheat bran is 4%-6% (w/w), institute
The inoculum concentration for stating Pure Rhizopus Bran Koji is 0.2%-0.8% (w/w).
It is highly preferred that the inoculum concentration of Pure Rhizopus Bran Koji is 0.4%-0.6% (w/w) in the culture saccharification stage.
The present invention is optimized by inoculum concentration, is on the one hand to improve distillation yield, is on the other hand to improve α-amino nitrogen in yellow rice wine
Content guarantees the mouthfeel and nutritional ingredient of yellow rice wine.
Preferably, aseptically spreading for cooling after the material cooking gelatinization；The culture saccharification stage, in access wheat bran
It is carried out in gnotobasis in fermentation saccharification；The purebred aspergillus oryzae wheat bran and Pure Rhizopus Bran Koji respectively by aspergillus oryzae and
Head mold is aseptically crushed after cultivation, dries to obtain.
Preferably, the primary fermentation stage, the lactic acid bacteria are not produce putrescine, cadaverine, histamine, tyrasamine, and have galactopoiesis
The acid stronger lactic acid bacteria of energy.The lactic acid bacteria is in 30 DEG C of culture 20-24h, and lactic acid content is in 18g/L or more.
The lactic acid bacteria can be lactobacillus plantarum (Lactobacillus plantarum) ZG-2, the strain source
In the article " screening and fermentation of the excellent pear juice fermentative lactobacillus of Jiao Yuanyuan, Du Liping, Sun Wen, Wei Jinyan, Ma Lijuan, Xiao Dongguang
Performance evaluation [J] Food Science, 2019,40 (02): 141-145. "
The putrescine, cadaverine, histamine, tyrasamine are for the higher alkamines substance of content in yellow rice wine.
Preferably, the primary fermentation stage, the inoculum concentration of the lactic acid bacteria are 1%-5% (V/W).
It is highly preferred that the inoculum concentration of the lactic acid bacteria is 2%-3% (V/W).
Meaning: by being inoculated with the lactic acid bacteria of not generation amine, and optimizing its inoculation time and inoculum concentration, improves yellow
Flavor content of material and suitable acid content in wine, to guarantee that the mouthfeel of finished product yellow rice wine and quality reach traditional high-quality dry Huang
The standard of wine.
Preferably, the primary fermentation stage, the inoculum concentration of the saccharomycete are 2.5 × 107-3×107A/g raw material.
It is highly preferred that the saccharomycete is specially yellow wine yeast CGMCC No 2.1952.The strain is in Publication No.
It is disclosed in the patent of invention " a kind of brewing method of hawthorn yellow wine and the hawthorn yellow wine of high flavones content " of CN108148705A.
Preferably, specific step is as follows for the multidimensional pure-blood ferment rice wine production new method:
(1) material cooking is gelatinized: rice is soaking, boiling is gelatinized rice, and spreading for cooling is spare in sterile cultivation slot；
(2) culture saccharification: by purebred aspergillus oryzae wheat bran and Pure Rhizopus Bran Koji respectively according to inoculum concentration 4%-6% (w/
W), 0.2%-0.8% (w/w) is accessed in an aseptic environment in the raw material stir and evenly mix after sealed with sterile gauze, in 30 DEG C
Under the conditions of culture saccharification 12-16h, obtain culture saccharification unstrained spirits；The purebred aspergillus oryzae wheat bran and Pure Rhizopus Bran Koji are respectively
Cultivation is carried out in the wheat bran for accessing sterilizing in gnotobasis respectively by aspergillus oryzae and head mold, and aseptically crushed,
Drying obtains；
(3) primary fermentation: being added the sterile water of total weight 75%-80%, stir evenly in Xiang Suoshu culture saccharification unstrained spirits, accesses yellow rice wine
The seed liquor of yeast, inoculum concentration are 2.5 × 107-3×107A/g, sealing, 28-30 DEG C of primary fermentation 6-7d；It is opened in the primary fermentation
Begin 12-18h inoculating lactic acid bacterium seed liquor, and inoculum concentration is 1%-5% (V/W)；
(4) post-fermentation: fermentation temperature is reduced to 15-16 DEG C, continues the 7-14d that ferments；
(5) squeeze and filter: after to post-fermentation, squeeze and filter is carried out to karusen, clear liquid obtains yellow rice wine.
Preferably, in the step (2), purebred aspergillus oryzae wheat bran preparation step specifically: wheat bran is added water and stirred, is gone out
After bacterium, aspergillus oryzae is accessed in an aseptic environment, and 28-30 DEG C of culture 36-48h is warming up to 35-38 DEG C of drying, and oscillation breaks up to obtain
Aspergillus oryzae first order seed；By the aspergillus oryzae first order seed according in inoculum concentration 0.2-0.5% (w/w) access wheat bran, shake up, 30
DEG C culture 24-36h, continues to cultivate 12h-24h after being turned over button wheat bran, aseptically crushed, 35-40 DEG C of drying preservation it is standby
With purebred aspergillus oryzae wheat bran water content≤12%.
It is highly preferred that the aspergillus oryzae is specially aspergillus oryzae Soviet Union -16, the strain is in the hair of Publication No. CN1966647A
It is disclosed in bright patent " aerlbic culture method prepares the technique that large jar yellow wine produces dedicated raw wheat koji ".
Preferably, in the step (2), the Pure Rhizopus Bran Koji preparation step specifically: added water and stirred wheat bran,
After sterilizing, head mold is accessed in an aseptic environment, and 28-30 DEG C of culture 36-48h is warming up to 35-38 DEG C of drying, and oscillation breaks up to obtain
Head mold first order seed；By the head mold first order seed according in inoculum concentration 0.2-0.5% (w/w) access wheat bran, shake up, 30 DEG C of trainings
48-60h is supported, continues to cultivate 12h-24h after being turned over button wheat bran, aseptically be saved backup through crushing, 35-40 DEG C of drying,
Pure Rhizopus Bran Koji water content≤12%.
It is highly preferred that the head mold is specially head mold Q303.The strain is in the invention of Publication No. CN107057915A
It is disclosed in patent " orange wine and its production method ".
Preferably, in the step (3), it is preferable that the primary fermentation stage, the specific activation step of lactic acid bacteria are as follows:
The lactic acid bacteria is accessed in MRS culture medium, 30 DEG C of stationary cultures for 24 hours, obtain lactic acid bacteria first order seed；By the lactic acid bacteria one
Grade seed is linked into MRS culture medium according to inoculum concentration 5%-10%, and 30 DEG C of stationary culture 20-24h, fermentation liquid pH≤4 obtain newborn
Sour bacterium secondary seed.
Preferably, in the step (3), the preparation step of saccharomycete is as follows: saccharomycete is linked into the corn water of sterilizing
It solves in liquid, 30 DEG C of stationary cultures for 24 hours, obtain saccharomycete first order seed；By the saccharomycete first order seed according to inoculum concentration 5%-
10% is linked into the corn hydrolysis liquid culture medium of sterilizing, and 30 DEG C of stationary culture 16-18h obtain saccharomycete secondary seed.
The corn hydrolysis liquid culture medium is by the liquefied hydrolyzate that is saccharified after crush maize, and culture medium derives from
Application No. is 201810112822.7 patent of invention, " a kind of brewing method of hawthorn yellow wine and the hawthorn of high flavones content are yellow
Wine ".
It is a further object of the present invention to provide the yellow rice wine that the preparation method by above-mentioned multidimensional pure-blood ferment yellow rice wine prepares.
It replaces traditional wheat koji as saccharifying ferment using the purebred culture microorganism of multidimensional, also realizes and controlled from source simultaneously
The intrusion of generation amine microbial flora processed.
In the present invention, the percentage in the inoculum concentration indicates that strain accounts for the weight percent of raw material gross weight.
The utility model has the advantages that
In the present invention: first is that replacing traditional wheat koji as saccharifying ferment using the purebred culture microorganism of multidimensional, from source
The intrusion for controlling generation amine microbial flora, further for purebred aspergillus oryzae wheat bran, Pure Rhizopus Bran Koji in culture saccharification
Under the conditions of, the sterile Absent measures that special link is directed in the fermentation and fermenting step of pure species yeast bacterium and lactic acid bacteria are cooperateed with,
Compared with using the traditional handicraft of wheat koji fermentation yellow rice wine, yellow rice wine quality and mouthfeel are improved realizing, physical and chemical index is more than city
Under the premise of the yellow rice wine standard sold, multidimensional pure-blood ferment of the invention also significantly reduces the Content of Biogenic Amines of yellow rice wine.
It is combined as being saccharified using the higher aspergillus oryzae wheat bran of prolease activity and the higher Rhizopus bran koji of saccharifying enzymic activity
Agent, and using moisturizing fermentation is entered back into after solid-state culture saccharification 12 hours, to reduce wheat bran dosage, while mould is in aerobic conditions
Lower fast-growth breeding, with enzyme systems such as amylase, carbohydrase, protease needed for secretion fermentation, and will dissociate the feedstock into
Part monosaccharide is more advantageous to saccharomycete breeding metabolism, guarantees fermentation system saccharifying enzymic activity with higher and prolease activity,
It makes up and the hypodynamic defect of aspergillus oryzae saccharification is used alone in traditional wheat koji, to guarantee that the higher amino acid of finished product yellow rice wine contains
Amount, while improving distillation yield；Third is that by the lactic acid bacteria for being inoculated with not generation amine, and its inoculation time and inoculum concentration are carried out excellent
Change, Flavor in Rice Wine content and suitable acid content is improved, to guarantee that the quality of finished product yellow rice wine reaches traditional high-quality
The standard of dry yellow rice wine.
1, for the aseptic process of raw material: during conventional yellow wine fermentation, being gelatinized the stage often in material cooking
More extensive, raw material tends not to carry out the stringent control of gnotobasis, together after boiling during cooling, access strain
When during connecing bacterium, due to by fermentation plant and training the difference of bent environment, there are great differences for the bacterial species of infection, can
The biogenic amine yield in later period is had a very big impact.
And in the present invention, verifying this point has important influence for the generation of biogenic amine in yellow wine fermentation process, this
Raw material is aseptically to carry out spreading for cooling, has thus accomplished by having avoided fermentation raw material from bringing generation into after boiling in invention
Object amine microbial flora.Simultaneously during connecing bacterium, strict control aseptic condition.
2, for purebred aspergillus oryzae wheat bran, Pure Rhizopus Bran Koji koji-making: in conventional koji-making, which is open cultivation
Process, without aseptic controlling, and the present invention exactly passes through gnotobasis inoculation, course of cultivating the microorganism, and is crushing, in drying course
Stringent aseptic controlling just obtains purebred aspergillus oryzae wheat bran, Pure Rhizopus Bran Koji, effectively avoids in the culture saccharification stage by distiller's yeast
Miscellaneous bacteria is introduced, so that the generation of biogenic amine be effectively reduced in yellow wine fermentation process.In the prior art, the sterile control of the step
System truly has important influence for the formation of biogenic amine in yellow rice wine.
3, it the meaning for first adding mould, accessing saccharomycete, lactic acid bacteria afterwards: in being different from the prior art, is initially added in fermentation
Mould is initially first added in fermentation in lactic acid bacteria, the present invention, and mould fast-growth under aerobic conditions is bred, with secretion fermentation institute
The enzyme systems such as amylase, carbohydrase, the protease needed, and part monosaccharide is dissociated the feedstock into, the yeast being added after being more advantageous to
Bacterium, the breeding at lactic acid bacteria initial stage metabolism.The primary fermentation phase accesses lactic acid bacteria, and lactic acid bacteria is inhibited by saccharomycete and its metabolite ethyl alcohol
Effect is weaker, and the growth and metabolism for being also beneficial to lactic acid bacteria produce acid, while being conducive to the synthesis of the flavor substances such as esters.
It is combined as being saccharified using the higher aspergillus oryzae wheat bran of prolease activity and the higher Rhizopus bran koji of saccharifying enzymic activity
Agent guarantees fermentation system saccharifying enzymic activity with higher and prolease activity, makes up in traditional ripe wheat koji and meter Qu is used alone
The mould hypodynamic defect of saccharification, thus guaranteeing the higher amino acid content of finished product yellow rice wine, while improving distillation yield.
The present invention is using above-mentioned technique and uses multidimensional pure-blood ferment method, not only reduction biogenic amine, and significantly mentions
The high quality of yellow rice wine, yellow rice wine wine degree produced by the invention is up to 15.1% (v/v), total sugar content 7.11g/L, total acid content
6.80g/L, lactic acid content 4.25g/L, amino acid nitrogen content 1.20g/L, compared with traditional wheat koji ferments yellow rice wine, physics and chemistry refers to
Mark meets or exceeds traditional dry yellow rice wine quality liquor standard (GBT13662-2018), and total Content of Biogenic Amines reduces 97.5%.
Detailed description of the invention
Attached drawing 1 is multidimensional pure-blood ferment yellow rice wine production techniques flow chart of the invention.
Specific embodiment
Embodiment 1: the preparation method of yellow rice wine (referring to attached drawing 1)
1. material cooking is gelatinized
Soak at room temperature for 24 hours, adds water with the ratio of 1:1.1, boiling about 30min after circle vapour pastes it sufficiently after rice cleaning
Change, without the white heart, aseptically spreading for cooling is spare.
2. purebred aspergillus oryzae wheat bran preparation
Suitable wheat bran is weighed, water 65% or so is added, dispenses test tube, thick 1-2cm, 121 DEG C of sterilizings after mixing evenly
30min is inoculated with -16,28-30 DEG C of culture 48h of aspergillus oryzae Soviet Union or so, until mycelium covers with wheat bran material in an aseptic environment after cooling
Layer has a small amount of spore, is warming up to 35-38 DEG C of drying, and oscillation is broken up as aspergillus oryzae first order seed.Weigh a certain amount of bran
Skin adds water 80% or so, dispenses in 500mL triangular flask after mixing evenly, thickness about 2-3cm, 121 DEG C of sterilizing 30min.It is to be cooled
Aspergillus oryzae first order seed is shaken in an aseptic environment according in inoculum concentration 0.3% (w/w) access triangular flask bran mass afterwards
Even, 30 DEG C of culture 36h or so carry out button bottle when mycelium is covered with and wheat bran is linked to be pie, make bran coat be detached from bottom of bottle after
Continuous culture 12h or so, mycelium is covered with the wheat bran bed of material, smashes and pours into sterile kraft paper bag, and 35-40 DEG C of flash baking is (aqueous
Amount≤12%) up to aspergillus oryzae wheat bran, it saves backup.
3. prepared by Pure Rhizopus Bran Koji
Suitable wheat bran is weighed, water 65% or so is added, dispenses test tube, thick 1-2cm, 121 DEG C of sterilizings after mixing evenly
30min is inoculated with head mold Q303,28-30 DEG C of culture 48h or so after cooling in an aseptic environment, until mycelium covers with the wheat bran bed of material,
With a small amount of spore, it is warming up to 35-38 DEG C of drying, oscillation is broken up as head mold first order seed.A certain amount of wheat bran is weighed, water is added
80% or so, it dispenses in 500mL triangular flask after mixing evenly, thickness about 2-3cm, 121 DEG C of sterilizing 30min.After cooling by root
Mould first order seed according in inoculum concentration 0.4% (w/w) access triangular flask bran mass, shakes up, 30 DEG C of trainings in an aseptic environment
60h or so is supported, button bottle is carried out when mycelium is covered with and wheat bran is linked to be pie, so that bran coat is detached from bottom of bottle and continues to cultivate 12h-
14h, mycelium are covered with the wheat bran bed of material, smash and pour into sterile kraft paper bag, 35-40 DEG C of flash baking (water content≤12%),
Up to Rhizopus bran koji, save backup.
4. prepared by saccharomycete
Yellow wine yeast (CGMCC No 2.1952) is hydrolyzed from the corn that slant tube is linked into sterilizing in an aseptic environment
In liquid test tube (20mL test tube, liquid amount 10mL), 30 DEG C of stationary cultures for 24 hours, obtain saccharomycete first order seed；By saccharomycete level-one kind
Son is linked into the corn hydrolysis liquid culture medium of sterilizing (500mL triangular flask, liquid amount 200mL) according to seed inoculum concentration 5%, and 30
DEG C stationary culture 16-18h, obtains saccharomycete secondary seed.
5. prepared by lactobacillus solution
Lactobacillus plantarum ZG-2 is linked into the MRS culture medium test tube of sterilizing from slant tube in an aseptic environment
In (20mL test tube, liquid amount 10mL), 30 DEG C of stationary cultures for 24 hours, obtain lactic acid bacteria first order seed, by lactic acid bacteria first order seed according to
Inoculum concentration 5% is linked into the MRS culture medium of sterilizing (250mL triangular flask, liquid amount 100mL), 30 DEG C of stationary culture 20-24h,
Fermentation liquid pH≤4 obtain lactic acid bacteria secondary seed.
6. culture saccharification
By purebred aspergillus oryzae wheat bran and Pure Rhizopus Bran Koji respectively according to inoculum concentration 4%, 0.4% (w/w) in asepsis ring
It accesses under border in the rice after stirring and evenly mixing and is sealed with sterile gauze, cultivation is sugared under the conditions of 30 DEG C in sterile external environment
Change 12h, obtains culture saccharification unstrained spirits；
7. primary fermentation
The sterile water of total weight 80% is added into the culture saccharification unstrained spirits, stirs evenly, accesses yellow wine yeast secondary seed solution,
Inoculum concentration is 2.5 × 107A/g raw material, sealing, 30 DEG C of primary fermentation 6d.
8. inoculating lactic acid bacterium seed liquor
Start 12h inoculating lactic acid bacterium seed liquor in primary fermentation, inoculum concentration is 2% (V/W) of raw material weight.
9. post-fermentation
After primary fermentation, fermentation temperature is adjusted downward to 15 DEG C, continues the 7d that ferments.
10. squeeze and filter
After to post-fermentation, squeeze and filter is carried out to karusen, clear liquid is yellow rice wine.Through detecting yellow rice wine physical and chemical index,
Standard of the invention is had reached, as shown in table 1.
1 multidimensional pure-blood ferment yellow rice wine physical and chemical index of table
Note: national standard is traditional dry yellow rice wine quality liquor standard (GB/T 13662-2018).Mark proposed by the invention
Standard is the proposition that compared according to the yellow rice wine of commercially available yellow rice wine or plant produced, is significantly higher than national standard.
The preparation method of 2 yellow rice wine of embodiment
1. material cooking is gelatinized
The material cooking gelatinizing method of embodiment 1 simultaneously；
2. purebred aspergillus oryzae wheat bran preparation
Purebred aspergillus oryzae wheat bran with embodiment 1 prepares preparation method；
3. prepared by Pure Rhizopus Bran Koji
Pure Rhizopus Bran Koji with embodiment 1 prepares preparation method；
4. prepared by saccharomycete；5. prepared by lactobacillus solution
With the saccharomycete of embodiment 1 and the preparation method of lactic acid bacteria；
6. culture saccharification
Culture saccharification: by purebred aspergillus oryzae wheat bran and Pure Rhizopus Bran Koji respectively according to inoculum concentration 5%, 0.6% (w/w)
It accesses in the rice after stirring and evenly mixing and is sealed with sterile gauze in an aseptic environment, in 30 DEG C of conditions in sterile external environment
Lower culture saccharification 14h, obtains culture saccharification unstrained spirits；
7. primary fermentation
The sterile water of total weight 75% is added into the culture saccharification unstrained spirits, stirs evenly, accesses yellow wine yeast (yellow wine yeast
CGMCC No 2.1952) secondary seed solution, inoculum concentration is 3 × 107A/g raw material, sealing, 30 DEG C of primary fermentation 6d.
8. inoculating lactic acid bacterium seed liquor
Start 14h inoculating lactic acid bacterium (i.e. lactobacillus plantarum ZG-2) seed liquor in primary fermentation, inoculum concentration is raw material weight
2% (V/W).
9. post-fermentation
After primary fermentation, fermentation temperature is adjusted downward to 16 DEG C, continues the 8d that ferments.
10. squeeze and filter
After to post-fermentation, squeeze and filter is carried out to karusen, clear liquid is yellow rice wine, through detecting yellow rice wine physical and chemical index,
Have reached yellow rice wine quality standard (table 1) of the invention.
The preparation method of 3 yellow rice wine of embodiment
1. material cooking is gelatinized
The material cooking gelatinizing method of embodiment 1 simultaneously；
2. purebred aspergillus oryzae wheat bran preparation
Purebred aspergillus oryzae wheat bran with embodiment 1 prepares preparation method；
3. prepared by Pure Rhizopus Bran Koji
Pure Rhizopus Bran Koji with embodiment 1 prepares preparation method；
4. prepared by saccharomycete；5. prepared by lactobacillus solution
With the saccharomycete of embodiment 1 and the preparation method of lactic acid bacteria；
6. culture saccharification
Culture saccharification: by purebred aspergillus oryzae wheat bran and Pure Rhizopus Bran Koji respectively according to inoculum concentration 6%, 0.7% (w/w)
It accesses in the rice after stirring and evenly mixing and is sealed with sterile gauze in an aseptic environment, in 30 DEG C of conditions in sterile external environment
Lower culture saccharification 16h, obtains culture saccharification unstrained spirits；
7. primary fermentation
The sterile water of total weight 80% is added into the culture saccharification unstrained spirits, stirs evenly, accesses yellow wine yeast (yellow wine yeast
CGMCC No 2.1952) secondary seed solution, inoculum concentration is 2.7 × 107A/g raw material, sealing, 28 DEG C of primary fermentation 7d.
8. inoculating lactic acid bacterium seed liquor
Start 16h inoculating lactic acid bacterium (i.e. lactobacillus plantarum ZG-2) seed liquor in primary fermentation, inoculum concentration is raw material weight
3% (V/W).
9. post-fermentation
After primary fermentation, fermentation temperature is adjusted downward to 16 DEG C, continues the 9d that ferments.
10. squeeze and filter
After to post-fermentation, squeeze and filter is carried out to karusen, clear liquid is yellow rice wine, through detecting yellow rice wine physical and chemical index,
Have reached yellow rice wine quality standard (table 1) of the invention.
The preparation method of 4 yellow rice wine of embodiment
1. material cooking is gelatinized
The material cooking gelatinizing method of embodiment 1 simultaneously；
2. purebred aspergillus oryzae wheat bran preparation
Purebred aspergillus oryzae wheat bran with embodiment 1 prepares preparation method；
3. prepared by Pure Rhizopus Bran Koji
Pure Rhizopus Bran Koji with embodiment 1 prepares preparation method；
4. prepared by saccharomycete；5. prepared by lactobacillus solution
With the saccharomycete of embodiment 1 and the preparation method of lactic acid bacteria；
6. culture saccharification
Culture saccharification: by purebred aspergillus oryzae wheat bran and Pure Rhizopus Bran Koji respectively according to inoculum concentration 5%, 0.8% (w/w)
It accesses in the rice after stirring and evenly mixing and is sealed with sterile gauze in an aseptic environment, in 30 DEG C of conditions in sterile external environment
Lower culture saccharification 16h, obtains culture saccharification unstrained spirits；
7. primary fermentation
The sterile water of total weight 80% is added into the culture saccharification unstrained spirits, stirs evenly, accesses yellow wine yeast (yellow wine yeast
CGMCC No 2.1952) secondary seed solution, inoculum concentration is 3 × 107A/g raw material, sealing, 30 DEG C of primary fermentation 6d.
8. inoculating lactic acid bacterium seed liquor
Start 18h inoculating lactic acid bacterium (i.e. lactobacillus plantarum ZG-2) seed liquor in primary fermentation, inoculum concentration is raw material weight
4% (V/W).
9. post-fermentation
After primary fermentation, fermentation temperature is adjusted downward to 16 DEG C, continues the 9d that ferments.
10. squeeze and filter
After to post-fermentation, squeeze and filter is carried out to karusen, clear liquid is yellow rice wine, through detecting yellow rice wine physical and chemical index,
Have reached yellow rice wine quality standard (table 1) of the invention.
Influence of the 1 quality rhizopus koji inoculum concentration of experimental example for yellow rice wine quality
The addition of head mold has important influence for improving distillation yield and yellow rice wine quality, this experimental example 1 is with different
Head mold inoculum concentration illustrates its influence to yellow rice wine quality.Therefore the different additive amount correspondence of head mold is divided into control group and experiment
Group.
1 preparation method of this experimental example includes: the gelatinization of 1. material cookings, 2. purebred aspergillus oryzae wheat bran preparations, 3. pure Rhizopus
Wheat bran preparation, the preparation of 4. saccharomycete, the preparation of 5. lactobacillus solutions, 6. culture saccharifications, 7. primary fermentations, 8. post-fermentations, 9. squeezings
Filtering, wherein step 1-7 step is close with 1 step 1-7 method of the embodiment of the present invention, step 8,9 and 1 step of the embodiment of the present invention
The method of 9-10 is close, the two it is different be that no lactic acid bacteria is added, and in experimental example 1 and embodiment 1 in this experimental example 1
The additive amount of Pure Rhizopus Bran Koji selects different in step 6 culture saccharification, wherein control group 1: the additive amount of Rhizopus bran koji is
0%；In experimental group, experimental group 1, the additive amount of Rhizopus bran koji is 0.2%；Experimental group 2, the additive amount of Rhizopus bran koji are 0.4%；
Experimental group 3, the additive amount of Rhizopus bran koji are 0.6%；Experimental group 4, the additive amount of Rhizopus bran koji are 0.8%.
The test result of different Rhizopus bran koji inoculum concentrations is as shown in table 2.In terms of result, with the control group for not connecing Rhizopus bran koji
1 compares, and in experimental group of the invention, wine degree is significantly increased, and compensates for the deficiency of aspergillus oryzae wheat bran saccharifying power, under total sugar content
Drop, fermented wine degree increase, and distillation yield increases.
When Rhizopus bran koji inoculum concentration is 0.4%, the physical and chemical indexes content such as wine degree, total reducing sugar, α-amino nitrogen, which all has, to be tended to
Stable advantage, higher alcohol, total ester content of yellow rice wine etc. are higher, and yellow rice wine quality is preferable.In terms of total acid content, work as Rhizopus bran koji
Inoculum concentration has reached higher new method yellow rice wine quality standard when being 0.6%, has more on total acid, total ester and taste quality
High promotion.
2 Rhizopus bran koji inoculum concentration fermentation test result of table
Note: total ester refers to the sum of ethyl lactate, ethyl acetate, isoamyl acetate；Higher alcohol criticizes propyl alcohol, isobutanol, isoamyl
The sum of alcohol, bata-phenethyl alcohol.
Influence of the 2 lactobacillus inoculum time of experimental example for yellow rice wine quality
Lactic acid bacteria promotes the mouthfeel of wine body for the new standard of raising yellow rice wine, reduces its coarse and incoordination mouthfeel, mentions
Highly acidity and main flavor have vital effect.This experimental example 2 is illustrated with different vaccination time of lactic acid bacteria
Its influence to yellow rice wine taste quality.Therefore the different inoculation time correspondence of lactic acid bacteria is divided into control group and experimental group.
Experimental example 2 includes following preparation method: the gelatinization of 1. material cookings, 2. purebred aspergillus oryzae wheat bran preparations, 3. purebred
Mould wheat bran preparation, the preparation of 4. saccharomycete, the preparation of 5. lactobacillus solutions, 6. culture saccharifications, 7. primary fermentations, 8. inoculating lactic acid strains
Sub- liquid, 9. post-fermentations, 10. squeeze and filters, wherein step 1-10 is close with 1 step 1-10 of the embodiment of the present invention, unique different
Be step 8 inoculating lactic acid bacterium seed liquor inoculum concentration and inoculation time it is different, in this experimental example, the lactic acid of experimental group and control group
Bacterium inoculum concentration is 1% (V/W), wherein control group 1: the inoculation time of lactic acid bacteria is 0h；Control group 2: when the inoculation of lactic acid bacteria
Between be 6h；Control group 3: the inoculation time of lactic acid bacteria is for 24 hours；
In experimental group, experimental group 1, the inoculation time of lactic acid bacteria is 12h；Experimental group 2, the inoculation time of lactic acid bacteria are 18h.
After to post-fermentation, squeeze and filter is carried out to karusen, clear liquid is yellow rice wine.
Detection fermentation yellow rice wine physical and chemical index, the results are shown in Table 3.In terms of result, by inoculating lactic acid bacterium, it is yellow to enrich fermentation
The flavor substances such as lactic acid in wine, with the extension of inoculation time, total acid and lactic acid content are reduced, and wine degree increases.Start 0- in fermentation
8h inoculating lactic acid bacterium seed liquor, total acid and lactic acid content are all excessively high in yellow rice wine, and wine degree is decreased obviously, and mouthfeel meta-acid, wine body is not assisted
It adjusts.In primary fermentation 12h inoculating lactic acid bacterium seed liquor, total acid content reaches new method yellow rice wine physical and chemical index, and lactic acid content accounts for total acid
The 24.9% of content.In primary fermentation 18h inoculating lactic acid bacterium seed liquor, lactic acid content accounts for the 23.4% of total acid content, same to obtain
Significant yellow rice wine quality.
On the other hand, during realizing multidimensional pure-blood ferment yellow rice wine, while realizing reduces biogenic amine, yellow rice wine is improved
Quality be larger for difficulty of pure-blood ferment yellow rice wine itself, and there is the promotion of yellow rice wine quality in the addition time of lactic acid bacteria
Important role.
3 lactic acid bacteria different vaccination time fermentation test result of table
Note: total ester refers to the sum of ethyl lactate, ethyl acetate, isoamyl acetate；Higher alcohol criticizes propyl alcohol, isobutanol, isoamyl
The sum of alcohol, bata-phenethyl alcohol.
Influence of the 3 lactobacillus inoculum amount of experimental example for yellow rice wine quality
The size of lactobacillus inoculum amount directly affects the height of lactic acid content, has for raising yellow rice wine taste important
Effect, therefore the different inoculum concentration correspondence of lactic acid bacteria is divided into control group and experimental group.
In preparation method: the gelatinization of 1. material cookings, 2. purebred aspergillus oryzae wheat bran preparations, the preparation of 3. Pure Rhizopus Bran Kojis, 4.
It is sent out behind saccharomycete preparation, the preparation of 5. lactobacillus solutions, 6. culture saccharifications, 7. primary fermentations, 8. inoculating lactic acid bacterium seed liquors, 9.
Ferment, 10. squeeze and filter steps and 1 step 1-10 of the embodiment of the present invention are close, unique the difference is that step 8 inoculating lactic acid bacterium seed
The inoculum concentration of liquid is different.In control group, the inoculum concentration of lactic acid bacteria is 0% (V/W), i.e. not inoculating lactic acid bacterium；
In experimental group, experimental group 1, the inoculum concentration of lactic acid bacteria is 1% (V/W)；Experimental group 2, the inoculum concentration of lactic acid bacteria are 2%
(V/W)；Experimental group 3, the inoculum concentration of lactic acid bacteria are 3% (V/W)；Experimental group 4, the inoculum concentration of lactic acid bacteria are 4% (V/W)；Experiment
Group 5, the inoculum concentration of lactic acid bacteria are 5% (V/W).
After to post-fermentation, squeeze and filter is carried out to karusen, clear liquid is yellow rice wine.
Detection fermentation yellow rice wine physical and chemical index and Content of Biogenic Amines, the results are shown in Table 4.From table 4, experimental example of the present invention
In the fermentation of addition lactic acid bacteria, the content of biogenic amine is significantly reduced in yellow rice wine, in experimental example of the present invention, with lactic acid bacteria
It adds, total acid and lactic acid content increase in yellow rice wine, and wine degree is slightly decreased, and the flavor and taste of yellow rice wine are all good at this time.
When inoculum concentration is 2%-3%, lactic acid content accounts for 62.4%-the 62.6% of total acid, and yellow rice wine taste acidity is more assisted
It adjusts, is mellow.
4 lactobacillus inoculum amount fermentation test result of table
Note: total ester refers to the sum of ethyl lactate, ethyl acetate, isoamyl acetate；Higher alcohol criticizes propyl alcohol, isobutanol, isoamyl
The sum of alcohol, bata-phenethyl alcohol.
In conjunction in the table 5 and 6 in hereafter experimental example 4, lactobacteria-containing wheat is utilized compared to control group 1 and 2 in experimental example 4
The traditional handicraft of koji fermentation yellow rice wine, in the experimental group 1-5 of experimental example 3 of the present invention, using purebred lactobacillus-fermented in wine degree, total reducing sugar
More close with traditional wheat koji fermentation yellow rice wine on equal yellow rice wine physical and chemical index, the technique for thus demonstrating pure-blood ferment of the present invention can
Reach the standard of yellow rice wine.Simultaneously more importantly, The invention also achieves the contents for significantly reducing biogenic amine in yellow rice wine.
Can be seen that from the control group of table 4 even if the inoculum concentration in lactic acid bacteria is 0%, i.e., not inoculating lactic acid bacterium when, the present invention is by more
Dimension pure-blood ferment yellow rice wine also may be implemented to significantly reduce the technical effect of the Content of Biogenic Amines in yellow rice wine.And adding with lactic acid bacteria
Add (4 experimental group 1-5 of table), realizes being obviously improved for yellow rice wine taste.
Influence of the 4 different fermentations technique of experimental example for yellow rice wine quality
Experimental group 1: yellow rice wine product prepared by the embodiment of the present invention 1；
Control group 1: yellow rice wine is prepared so that traditional wheat koji is open type fermented
1. material cooking is gelatinized
Soak at room temperature for 24 hours, adds water with the ratio of 1:1.1, boiling about 30min after circle vapour pastes it sufficiently after rice cleaning
Change, without the white heart, spreading for cooling is spare in open environment.
2. the preparation of ripe wheat koji
Suitable wheat bran is taken, the water of add weight percentage 65% dispenses test tube after mixing evenly, and thick 1-2cm, 121 DEG C go out
Bacterium 30min is inoculated with -16,28-30 DEG C of culture 48h of aspergillus oryzae Soviet Union or so, until mycelium covers with wheat bran in an aseptic environment after cooling
The bed of material has a small amount of spore, is warming up to 35-38 DEG C of drying, and oscillation is broken up as aspergillus oryzae first order seed.
Take and be crushed to 3-5 valve without mildew wheat, add 40% or so it is boiled after warm water, mix rear heap thoroughly, product material moistening 1h, then
Uploading in rice steamer carries out atmospheric cooking 45min, is cooled to 36-38 DEG C after steamed and is inoculated with, level-one koji dosage is about raw material
0.3%-0.4%, stirring are beaten, and product temperature control beats heap time 7-8h in tub, son to be embraced starts to send out at 33-35 DEG C after inoculation
Bud, product temperature, which rises to 38 DEG C or so material can be put into pallet, to be continued to cultivate, material thickness 2-2.5cm, the control of cultivation temperature
At 28-30 DEG C, 90% or more humidity.10-16h is cultivated, material product temperature starts to increase, and observation material a large amount of mycelia occurs, whitens
Molding should turn over the loose material of Qu Yici in time at this time, adjust temperature, and material temperature is kept to be no more than 40 DEG C, until wheat koji is mature.Later period
Room temperature is improved to 35 DEG C, makes product temperature control at 37~39 DEG C, windowing ventilation, with sharp humidity discharging.Contain in the wheat koji being prepared
There is lactic acid bacteria abundant.
3. prepared by saccharomycete
With the preparation of 1 saccharomycete of embodiment
4. primary fermentation
In open environment, the ripe wheat koji of rice amount 8-10% (w/w) is admixed in the rice of Xiang Shangshu spreading for cooling, and is added
The tap water of raw material weight 80%, stirs and evenly mixs and stirs evenly, and accesses yellow wine yeast secondary seed solution, and inoculum concentration is 2.5 × 107A/g
Raw material, sealing, 30 DEG C of primary fermentation 6d.
5. post-fermentation
After primary fermentation, fermentation temperature is adjusted downward to 15 DEG C, continues the 7d that ferments.
6. squeeze and filter
After to post-fermentation, squeeze and filter is carried out to karusen, clear liquid is yellow rice wine.
Control group 2: yellow rice wine is prepared with the closed fermentation of traditional ripe wheat koji
1. material cooking is gelatinized
Soak at room temperature for 24 hours, adds water with the ratio of 1:1.1, boiling about 30min after circle vapour pastes it sufficiently after rice cleaning
Change, without the white heart, spreading for cooling is spare in gnotobasis.
2. ripe wheat koji
Suitable wheat bran is taken, water 65% or so is added, dispenses test tube after mixing evenly, thick 1-2cm, 121 DEG C of sterilizing 30min,
- 16,28-30 DEG C of culture 48h of aspergillus oryzae Soviet Union or so is inoculated with after cooling in an aseptic environment, until mycelium covers with the wheat bran bed of material, band
There is a small amount of spore, be warming up to 35-38 DEG C of drying, oscillation is broken up as aspergillus oryzae first order seed.
Take and be crushed to 3-5 valve without mildew wheat, add 40% or so it is boiled after warm water, mix rear heap thoroughly, product material moistening 1h, then
Uploading in rice steamer carries out atmospheric cooking 45min, is cooled to 36-38 DEG C after steamed and is inoculated with, level-one koji dosage is about raw material
0.3%-0.4%, stirring are beaten, and product temperature control beats heap time 7-8h in tub, son to be embraced starts to send out at 33-35 DEG C after inoculation
Bud, product temperature, which rises to 38 DEG C or so material can be put into pallet, to be continued to cultivate, material thickness 2-2.5cm, the control of cultivation temperature
At 28-30 DEG C, 90% or more humidity.10-16h is cultivated, material product temperature starts to increase, and observation material a large amount of mycelia occurs, whitens
Molding should turn over the loose material of Qu Yici in time at this time, adjust temperature, and material temperature is kept to be no more than 40 DEG C, until wheat koji is mature.Later period
Room temperature is improved to 35 DEG C, makes product temperature control at 37~39 DEG C, windowing ventilation, with sharp humidity discharging.Contain in the wheat koji being prepared
There is lactic acid bacteria abundant.
3. prepared by saccharomycete
With the preparation of 1 saccharomycete of embodiment
4. primary fermentation
Aseptically, the ripe wheat koji of rice amount 8-10% (w/w) is admixed in the rice of Xiang Shangshu spreading for cooling, and original is added
The sterile water for expecting weight 80%, stirs and evenly mixs, then access yellow wine yeast secondary seed solution, and inoculum concentration is 2.5 × 107A/g is former
Material, sealing, 30 DEG C of primary fermentation 6d.
5. post-fermentation
After primary fermentation, fermentation temperature is adjusted downward to 15 DEG C, continues the 7d that ferments.
6. squeeze and filter
After to post-fermentation, squeeze and filter is carried out to karusen, clear liquid is yellow rice wine.
The technical effect of 5 control group 1 of table and experimental group wine quality
Note: wheat koji fermentation refers to traditional wheat koji fermentation yellow rice wine, fermentation process are as follows: rice is cleaned, and impregnates for 24 hours, spreading for cooling is cooked,
Add raw material to weigh 80% sterile water, be inoculated with 10% ripe wheat koji and 4,000,000/mL yellow wine yeast secondary seed solution, stir and evenly mix,
30 DEG C of primary fermentation 7d, be cooled to 15 DEG C again post-fermentation 7d terminate, squeeze and filter is up to traditional wheat koji yellow rice wine.
In table 5 and table 6, the yellow rice wine that experimental group utilizes the embodiment of the present invention 1 to prepare finally ferments under the conditions of the method
Yellow rice wine wine degree is 15.1% (v/v), total reducing sugar 7.11g/L, total acid content 6.80g/L, lactic acid content 4.25g/L, amino-acid nitrogen
Content is 1.20g/L, and every physical and chemical index has been more than traditional dry yellow rice wine quality liquor standard (GBT13662-2018), is needed
What is illustrated is that the yellow rice wine that 2-4 of the embodiment of the present invention is prepared has with technical effect similar in embodiment 1.It is sent out with traditional wheat koji
Ferment yellow rice wine compares (control group 1), the yellow rice wine of experimental group of the present invention preparation wine degree, total reducing sugar, ammonia nitrogen, higher alcohol content on base
This is suitable therewith, and total ester content is lower than traditional wheat koji fermentation yellow rice wine；The total acid and lactic acid content of traditional wheat koji fermentation yellow rice wine are higher,
And the total acid and lactic acid content of multidimensional pure-blood ferment yellow rice wine are moderate, mouthfeel acidity is coordinated.As can be seen from Table 6, experimental group multidimensional
Only have a small amount of putrescine in pure-blood ferment yellow rice wine, and cadaverine, histamine, tyrasamine etc. are then not detected, total Content of Biogenic Amines is only 5.01mg/
L reduces 97.5% compared with traditional wheat koji ferments yellow rice wine, has efficiently controlled the content of biogenic amine in yellow rice wine, improved Huang
The quality and drinking safety of wine.
And compared to control group 1, tradition utilizes in the technique of fermentation yellow rice wine of wheat koji, can by the lactic acid content in yellow rice wine
To find out lactic acid bacteria rich in wheat koji, it can assign yellow rice wine corresponding mouthfeel acidity, but due to traditional zymotic process
In, raw material is in the spreading for cooling in open environment, and primary fermentation is similarly in open environment, used in yellow wine fermentation in addition
Wheat koji belongs to rich in the wheat koji for having Mixed Microbes, therefore in yellow wine fermentation process, Content of Biogenic Amines is excessively high.
It compared to control group 2, controls raw material spreading for cooling and aseptically carries out, and control the primary fermentation stage in gnotobasis
In connect bacterium and fermentation, in the yellow rice wine that ferments, due to miscellaneous bacteria in strict control air during the fermentation or in Raw Materials Rice and water
Introducing so that the content of its biogenic amine is substantially less than control group 1, but compare, still have significant with experimental group 1 of the present invention
Gap, since control group 2 is using the mixed fermentation of wheat koji, and the present invention then utilizes the mutual of multidimensional bacterium pure-blood ferment
Concertedness cooperates with pure species yeast bacterium and lactic acid bacteria in purebred aspergillus oryzae wheat bran, Pure Rhizopus Bran Koji under conditions of culture saccharification
Fermentation so that its compared with control group 2, have significantly reduce yellow rice wine Content of Biogenic Amines technical effect.
It can be seen from control group 1 during tradition addition wheat koji fermentation yellow rice wine, Content of Biogenic Amines is higher.Thus
Demonstrating the purebred strain fermentation yellow rice wine of multidimensional of the present invention again has more significant contribution for reducing Content of Biogenic Amines,
This technique is exactly to be compared with tradition using wheat koji production real attenuation yellow rice wine production techniques, reaches reason by the optimization of technique
Change index request, main component and fermenting microbe are not much different compared with wheat koji, but the present invention utilizes pure-blood ferment not only
It realizes and improves yellow rice wine quality and mouthfeel, simultaneously significantly reduce the Content of Biogenic Amines of yellow rice wine.
Claims (10)
1. a kind of preparation method of multidimensional pure-blood ferment yellow rice wine, it is characterised in that: the described method includes: material cooking gelatinization, training
Bacterium saccharification, primary fermentation, post-fermentation and the yellow rice wine that low yield biogenic amine is obtained by filtration, the improvement includes: that the culture saccharification is
It accesses purebred aspergillus oryzae wheat bran and Pure Rhizopus Bran Koji carries out fermentation saccharification；
The primary fermentation is that saccharomycete is accessed when primary fermentation starts, and the inoculating lactic acid bacterium in 12-18h.
2. a kind of preparation method of multidimensional pure-blood ferment yellow rice wine as described in claim 1, it is characterised in that: the purebred aspergillus oryzae
The inoculum concentration of wheat bran is 4%-6%, and the inoculum concentration of the Pure Rhizopus Bran Koji is 0.2%-0.8%.
3. a kind of preparation method of multidimensional pure-blood ferment yellow rice wine as described in claim 1, it is characterised in that: the material cooking paste
Aseptically spreading for cooling after change；The culture saccharification stage, access wheat bran and fermentation saccharification in gnotobasis into
Row；The purebred aspergillus oryzae wheat bran and Pure Rhizopus Bran Koji are respectively by aspergillus oryzae and head mold after cultivation, and aseptically
It crushed, dry to obtain.
4. a kind of preparation method of multidimensional pure-blood ferment yellow rice wine as described in claim 1, it is characterised in that: the lactic acid bacteria is not
Produce putrescine, cadaverine, histamine, tyrasamine, and the lactic acid bacteria with product acid activity.
5. a kind of preparation method of multidimensional pure-blood ferment yellow rice wine as described in claim 1, it is characterised in that: the lactic acid bacteria connects
Kind amount is 1%-5%.
6. a kind of preparation method of multidimensional pure-blood ferment yellow rice wine as described in claim 1, it is characterised in that: the saccharomycete connects
Kind amount is 2.5 × 107-3×107A/g raw material.
7. a kind of preparation method of multidimensional pure-blood ferment yellow rice wine as described in claim 1, it is characterised in that: steps are as follows:
(1) feedstock processing: rice is soaking, boiling is gelatinized rice, and spreading for cooling is spare in sterile cultivation slot；
(2) culture saccharification: by purebred aspergillus oryzae wheat bran and Pure Rhizopus Bran Koji respectively according to inoculum concentration 4%-6%, 0.2%-
0.8% accessed in the raw material in an aseptic environment stir and evenly mix after sealed with sterile gauze, the culture saccharification under the conditions of 30 DEG C
12-16h obtains culture saccharification unstrained spirits；The purebred aspergillus oryzae wheat bran and Pure Rhizopus Bran Koji are by aspergillus oryzae and head mold respectively
The wheat bran for accessing sterilizing in gnotobasis respectively carries out cultivation, is aseptically crushed, dries to obtain；
(3) primary fermentation: being added the sterile water of total weight 75%-80%, stir evenly in Xiang Suoshu culture saccharification unstrained spirits, accesses yellow rice wine ferment
Mother, inoculum concentration are 2.5 × 107-3×107A/g, sealing, 28-30 DEG C of primary fermentation 6-7d；Start 12-18h in the primary fermentation
Inoculating lactic acid bacterium seed liquor, inoculum concentration 1%-5%；
(4) post-fermentation: fermentation temperature is reduced to 15-16 DEG C, continues the 7-14d that ferments；
(5) squeeze and filter: after to post-fermentation, squeeze and filter is carried out to karusen, clear liquid obtains yellow rice wine.
8. a kind of preparation method of multidimensional pure-blood ferment yellow rice wine as claimed in claim 7, it is characterised in that:
The purebred aspergillus oryzae wheat bran the preparation method comprises the following steps: being added water and stirred, being sterilized wheat bran after, access rice in an aseptic environment
Aspergillus, 28-30 DEG C of culture 36-48h are warming up to 35-38 DEG C of drying, and oscillation breaks up to obtain aspergillus oryzae first order seed；By the rice
Aspergillus first order seed shakes up, 30 DEG C of culture 24-36h according in inoculum concentration 0.2-0.5% access wheat bran, it is subsequent to be turned over button wheat bran
Continuous culture 12h-24h, is aseptically crushed, 35-40 DEG C of drying saves backup, the purebred aspergillus oryzae wheat bran water content
≤ 12%.
9. a kind of preparation method of multidimensional pure-blood ferment yellow rice wine as claimed in claim 7, it is characterised in that:
The Pure Rhizopus Bran Koji the preparation method comprises the following steps: being added water and stirred, being sterilized wheat bran after, access root in an aseptic environment
Mould, 28-30 DEG C of culture 36-48h is warming up to 35-38 DEG C of drying, and oscillation breaks up to obtain head mold first order seed；By the head mold one
Grade seed shakes up, 30 DEG C of culture 48-60h according in inoculum concentration 0.2-0.5% access wheat bran, continues to cultivate after being turned over button wheat bran
12h-24h is aseptically crushed, 35-40 DEG C of drying saves backup, Pure Rhizopus Bran Koji water content≤12%.
10. the yellow rice wine prepared by the preparation method of any multidimensional pure-blood ferment yellow rice wine of claim 1-10.
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| CN111194860A (en) * | 2020-01-19 | 2020-05-26 | 阳新县祥云粮油食品有限公司 | Preparation method of premixed flour for fermented rice products |
| CN111500468A (en) * | 2020-04-13 | 2020-08-07 | 河北科技师范学院 | Strain and application thereof in preparation of chestnut grain fermented beverage |
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| CN111194860A (en) * | 2020-01-19 | 2020-05-26 | 阳新县祥云粮油食品有限公司 | Preparation method of premixed flour for fermented rice products |
| CN111194860B (en) * | 2020-01-19 | 2023-08-08 | 阳新县祥云粮油食品有限公司 | Preparation method of premixed flour for fermented rice products |
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| CN113337355A (en) * | 2021-06-04 | 2021-09-03 | 佛山市海天（江苏）调味食品有限公司 | Compound fermented yeast material, preparation method thereof and application thereof in preparation of fermented wine |
| CN113845988A (en) * | 2021-10-22 | 2021-12-28 | 浙江树人学院（浙江树人大学） | Method for preparing health-care dry yellow wine |
| CN113845988B (en) * | 2021-10-22 | 2024-01-23 | 浙江树人学院（浙江树人大学） | Method for preparing health-care dry yellow wine |
| CN114058467A (en) * | 2021-11-17 | 2022-02-18 | 湖南长沙千壶客酒业有限公司 | Preparation method of active probiotic sweet wine and active probiotic sweet wine |
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