CN111057628A - Fermentation process method of broom corn millet yellow wine - Google Patents
Fermentation process method of broom corn millet yellow wine Download PDFInfo
- Publication number
- CN111057628A CN111057628A CN202010019973.5A CN202010019973A CN111057628A CN 111057628 A CN111057628 A CN 111057628A CN 202010019973 A CN202010019973 A CN 202010019973A CN 111057628 A CN111057628 A CN 111057628A
- Authority
- CN
- China
- Prior art keywords
- wine
- broom corn
- corn millet
- yellow wine
- fermentation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000014101 wine Nutrition 0.000 title claims abstract description 148
- 238000000855 fermentation Methods 0.000 title claims abstract description 111
- 230000004151 fermentation Effects 0.000 title claims abstract description 111
- 235000007199 Panicum miliaceum Nutrition 0.000 title claims abstract description 96
- 238000000034 method Methods 0.000 title claims abstract description 18
- 244000022185 broomcorn panic Species 0.000 title claims abstract 13
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 60
- 239000007788 liquid Substances 0.000 claims abstract description 48
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 11
- 235000009566 rice Nutrition 0.000 claims abstract description 11
- 238000001914 filtration Methods 0.000 claims abstract description 9
- 238000002791 soaking Methods 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 238000010025 steaming Methods 0.000 claims abstract description 8
- 238000005303 weighing Methods 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 238000003892 spreading Methods 0.000 claims abstract description 5
- 230000007480 spreading Effects 0.000 claims abstract description 5
- 240000007594 Oryza sativa Species 0.000 claims abstract 3
- 238000011514 vinification Methods 0.000 claims description 19
- 239000002994 raw material Substances 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 8
- 239000011521 glass Substances 0.000 claims description 7
- 235000013339 cereals Nutrition 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000005406 washing Methods 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 230000003213 activating effect Effects 0.000 claims description 3
- 238000009924 canning Methods 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000012216 screening Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 239000008399 tap water Substances 0.000 claims description 3
- 235000020679 tap water Nutrition 0.000 claims description 3
- 238000012360 testing method Methods 0.000 abstract description 19
- 150000001413 amino acids Chemical class 0.000 abstract description 13
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 abstract description 8
- 238000005457 optimization Methods 0.000 abstract description 5
- 238000001195 ultra high performance liquid chromatography Methods 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 244000022203 blackseeded proso millet Species 0.000 description 82
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 52
- 244000062793 Sorghum vulgare Species 0.000 description 22
- 235000019713 millet Nutrition 0.000 description 22
- 230000001476 alcoholic effect Effects 0.000 description 20
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 16
- 230000000694 effects Effects 0.000 description 12
- 229940024606 amino acid Drugs 0.000 description 11
- 235000001014 amino acid Nutrition 0.000 description 11
- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-phenylethanol Chemical compound OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 description 10
- 238000011156 evaluation Methods 0.000 description 10
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 9
- 239000003205 fragrance Substances 0.000 description 9
- 230000001953 sensory effect Effects 0.000 description 9
- 241000209094 Oryza Species 0.000 description 8
- 230000003247 decreasing effect Effects 0.000 description 8
- 239000000243 solution Substances 0.000 description 7
- -1 86.27 g/L) Chemical compound 0.000 description 6
- 238000006243 chemical reaction Methods 0.000 description 5
- 150000002148 esters Chemical class 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- XIRNKXNNONJFQO-UHFFFAOYSA-N ethyl hexadecanoate Chemical compound CCCCCCCCCCCCCCCC(=O)OCC XIRNKXNNONJFQO-UHFFFAOYSA-N 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 240000006350 Callirhoe involucrata Species 0.000 description 2
- 235000002259 Callirhoe involucrata Nutrition 0.000 description 2
- DKMROQRQHGEIOW-UHFFFAOYSA-N Diethyl succinate Chemical compound CCOC(=O)CCC(=O)OCC DKMROQRQHGEIOW-UHFFFAOYSA-N 0.000 description 2
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 2
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 2
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 2
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 2
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 150000001298 alcohols Chemical class 0.000 description 2
- 235000013405 beer Nutrition 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000005485 electric heating Methods 0.000 description 2
- 229940067592 ethyl palmitate Drugs 0.000 description 2
- 238000001319 headspace solid-phase micro-extraction Methods 0.000 description 2
- 150000002500 ions Chemical class 0.000 description 2
- 239000010410 layer Substances 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000000276 potassium ferrocyanide Substances 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- XOGGUFAVLNCTRS-UHFFFAOYSA-N tetrapotassium;iron(2+);hexacyanide Chemical compound [K+].[K+].[K+].[K+].[Fe+2].N#[C-].N#[C-].N#[C-].N#[C-].N#[C-].N#[C-] XOGGUFAVLNCTRS-UHFFFAOYSA-N 0.000 description 2
- 238000012795 verification Methods 0.000 description 2
- 229920000945 Amylopectin Polymers 0.000 description 1
- 229920000856 Amylose Polymers 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- LVGKNOAMLMIIKO-UHFFFAOYSA-N Elaidinsaeure-aethylester Natural products CCCCCCCCC=CCCCCCCCC(=O)OCC LVGKNOAMLMIIKO-UHFFFAOYSA-N 0.000 description 1
- BDAGIHXWWSANSR-UHFFFAOYSA-M Formate Chemical compound [O-]C=O BDAGIHXWWSANSR-UHFFFAOYSA-M 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 description 1
- 206010067125 Liver injury Diseases 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000209117 Panicum Species 0.000 description 1
- 240000008114 Panicum miliaceum Species 0.000 description 1
- 235000006443 Panicum miliaceum subsp. miliaceum Nutrition 0.000 description 1
- 235000009037 Panicum miliaceum subsp. ruderale Nutrition 0.000 description 1
- 241000209504 Poaceae Species 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 240000006394 Sorghum bicolor Species 0.000 description 1
- 235000015505 Sorghum bicolor subsp. bicolor Nutrition 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 1
- 239000004473 Threonine Substances 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000008351 acetate buffer Substances 0.000 description 1
- 238000005903 acid hydrolysis reaction Methods 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- GZCGUPFRVQAUEE-SLPGGIOYSA-N aldehydo-D-glucose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O GZCGUPFRVQAUEE-SLPGGIOYSA-N 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 229940089206 anhydrous dextrose Drugs 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- KGBXLFKZBHKPEV-UHFFFAOYSA-N boric acid Chemical compound OB(O)O KGBXLFKZBHKPEV-UHFFFAOYSA-N 0.000 description 1
- 239000004327 boric acid Substances 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000000872 buffer Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 229910000365 copper sulfate Inorganic materials 0.000 description 1
- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical compound [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000006114 decarboxylation reaction Methods 0.000 description 1
- 238000006356 dehydrogenation reaction Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000010494 dissociation reaction Methods 0.000 description 1
- 230000005593 dissociations Effects 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- FMMOOAYVCKXGMF-MURFETPASA-N ethyl linoleate Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(=O)OCC FMMOOAYVCKXGMF-MURFETPASA-N 0.000 description 1
- 229940031016 ethyl linoleate Drugs 0.000 description 1
- LVGKNOAMLMIIKO-QXMHVHEDSA-N ethyl oleate Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC LVGKNOAMLMIIKO-QXMHVHEDSA-N 0.000 description 1
- 229940093471 ethyl oleate Drugs 0.000 description 1
- 210000004709 eyebrow Anatomy 0.000 description 1
- 238000000556 factor analysis Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 210000004209 hair Anatomy 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 231100000753 hepatic injury Toxicity 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000011229 interlayer Substances 0.000 description 1
- 230000035987 intoxication Effects 0.000 description 1
- 231100000566 intoxication Toxicity 0.000 description 1
- 229960000310 isoleucine Drugs 0.000 description 1
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 1
- FMMOOAYVCKXGMF-UHFFFAOYSA-N linoleic acid ethyl ester Natural products CCCCCC=CCC=CCCCCCCCC(=O)OCC FMMOOAYVCKXGMF-UHFFFAOYSA-N 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 125000001434 methanylylidene group Chemical group [H]C#[*] 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- CEQFOVLGLXCDCX-WUKNDPDISA-N methyl red Chemical compound C1=CC(N(C)C)=CC=C1\N=N\C1=CC=CC=C1C(O)=O CEQFOVLGLXCDCX-WUKNDPDISA-N 0.000 description 1
- 238000000120 microwave digestion Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
- LJCNRYVRMXRIQR-OLXYHTOASA-L potassium sodium L-tartrate Chemical compound [Na+].[K+].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O LJCNRYVRMXRIQR-OLXYHTOASA-L 0.000 description 1
- 229940074439 potassium sodium tartrate Drugs 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000011006 sodium potassium tartrate Nutrition 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000012086 standard solution Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
- 229910021642 ultra pure water Inorganic materials 0.000 description 1
- 239000012498 ultrapure water Substances 0.000 description 1
- 239000004474 valine Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Images
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Cosmetics (AREA)
Abstract
The invention discloses a fermentation process method of broom corn millet yellow wine, which comprises the following steps: 1. weighing; 2. cleaning; 3. soaking; 4. steaming rice; 5. spreading for cooling; 6. saccharifying and fermenting; (7) squeezing; 8. centrifuging; 9. filtering; 10. the wine is decocted. The optimal fermentation process conditions of the broom corn millet yellow wine are obtained by comparing the addition amount of distiller's yeast, the feed-liquid ratio between broom corn millet and water, the fermentation temperature and the fermentation time through a single-factor test and selecting a proper formula to perform orthogonal test optimization. The amino acid and volatile components of the broom corn millet yellow wine brewed under the optimal fermentation process condition are analyzed, the relevant quality of the broom corn millet yellow wine brewed under the optimal condition is further researched, the content of 17 amino acids in the broom corn millet yellow wine is determined by using an ultra-high performance liquid chromatography, and the volatile components in the broom corn millet yellow wine are determined by using a gas chromatography-mass spectrometry combined method, so that the research has important significance for the development, production and popularization of the broom corn millet yellow wine.
Description
Technical Field
The invention relates to the technical field of yellow wine brewing, in particular to a fermentation process method of broom corn millet yellow wine.
Background
Broom corn millet (Panicum Miliaceum L.), Gramineae and Panicum, which originate from China, have domestication and cultivation history of more than 1 ten thousand years in the north of China, and have the characteristics of temperature preference, drought resistance, salt and alkali resistance, barren resistance, short growth period and the like. Broom corn millet, as a grain crop which is produced in loess plateau, has various physiological functional characteristics of oxidation resistance, blood sugar reduction, blood fat reduction, cancer resistance, liver injury prevention and the like, is sweet in nature and taste, mild, slightly cold and nontoxic, is one of traditional Chinese herbal medicines, and has rich medicinal value. Besides being used as daily staple food for people, the yellow wine can also be brewed.
Yellow wine originates from the culture period of Longshan, is a special Chinese product, is called as world three ancient wines together with beer and wine, belongs to brewed wine, has mild taste, mellow aroma and high nutritional value, is called as liquid cake, and has a nutritional value exceeding that of beer called as liquid bread and wine called as rich nutrition. The yellow wine is usually brewed by using grains such as rice, husked millet and wheat as main raw materials and using distiller's yeast and the like as saccharification leavening agents through processes such as soaking, stewing, starter adding, fermenting, squeezing, filtering, wine decocting, storing and the like.
Disclosure of Invention
The millet yellow wine is rich in nutrition and mellow in wine taste, the nutritive value and the health care function of the millet yellow wine are gradually valued and accepted by consumers, and the millet yellow wine is a fermented raw wine prepared by taking millet as a main raw material and adding a certain amount of water, yeast and distiller's yeast for fermentation.
The invention is realized by adopting the following technical scheme:
a fermentation process method of broom corn millet yellow wine comprises the following steps:
(1) and weighing: weighing broom corn millet, and screening to remove impurities;
(2) and cleaning: washing with water for 2-4 times;
(3) and soaking: adding tap water to soak overnight, then washing with clear water, and draining with gauze;
(4) and rice steaming: steaming for 1 hr in a jacketed steam kettle, and sprinkling hot water for 5min, 15min and 30min to gelatinize starch;
(5) and spreading for cooling: immediately spraying the steamed broom corn millet with cold boiled water to separate and loosen rice grains, and quickly cooling to 27-30 ℃;
(6) and saccharification and fermentation: taking wine-making yeast as saccharifying enzyme, wherein the using amount of the wine-making yeast is 0.8 percent of the raw material amount, and activating the wine-making yeast for 30 minutes by 10 times of warm water with the temperature of 35 ℃; the yeast dosage is 0.1% of the raw material amount, and the dried yeast is activated for 20min by using more than 5-10 times of 2% glucose solution at 35 ℃ for later use; sterilizing the wine jar with boiled distilled water; canning the cooled broom corn millet, adding distiller's yeast, yeast and water, stirring uniformly at a material-liquid ratio of 1:0.5, covering a layer of wet gauze on the surface, placing in a biochemical incubator at 30 deg.C, stirring once every 12h, and fermenting for 3 days; then covering a cover, sealing and fermenting for 8 days; finally, after post-fermenting for 18 days at 15 ℃, taking out;
(7) and squeezing: separating wine liquid from vinasse by squeezing fermented mature wine mash to obtain wine liquid;
(8) and centrifuging: uniformly stirring the wine liquid, putting into a centrifugal tube, and centrifuging for 10min at 2000 r/min;
(9) and filtering: filtering the centrifuged wine liquid, and filling the filtered liquid into a glass bottle;
(10) and wine decocting: sterilizing for 20min in water bath at 80-85 ℃.
The optimal fermentation process conditions of the broom corn millet yellow wine are obtained by comparing the addition amount of distiller's yeast, the feed-liquid ratio between broom corn millet and water, the fermentation temperature and the fermentation time through a single-factor test and selecting a proper formula to perform orthogonal test optimization. The optimal fermentation process conditions are as follows: the addition amount of the wine making yeast is 0.8%, the material-liquid ratio is 1:0.5, the fermentation temperature is 30 ℃, and the sealed fermentation time is 8 days. The millet yellow wine brewed under the condition has clear color and luster, and has the unique strong mellow flavor of the millet yellow wine. The amino acid and volatile components of the broom corn millet yellow wine brewed under the optimal fermentation process condition are analyzed, the relevant quality of the broom corn millet yellow wine brewed under the optimal condition is further researched, the content of 17 amino acids in the broom corn millet yellow wine is determined by using an ultra-high performance liquid chromatography, and the volatile components in the broom corn millet yellow wine are determined by using a gas chromatography-mass spectrometry combined method.
Drawings
Fig. 1a shows the influence of the addition amount of distiller's yeast on the fermentation quality (alcoholic strength) of broom corn millet yellow wine.
FIG. 1b shows the effect of addition of distiller's yeast on the fermentation quality (pH) of broom corn millet yellow wine.
Fig. 1c shows the effect of the addition of distiller's yeast on the fermentation quality (total sugar) of broom corn millet yellow wine.
Fig. 2a shows the effect of feed liquid ratio on the fermentation quality (alcoholic strength) of broom corn millet wine.
Fig. 2b shows the effect of feed liquid ratio on the fermentation quality (pH) of broom corn millet yellow wine.
Fig. 2c shows the effect of feed liquid ratio on the fermentation quality (total sugar) of broom corn millet yellow wine.
Fig. 3a shows the effect of fermentation temperature on the fermentation quality (alcohol content) of broom corn millet wine.
Fig. 3b shows the effect of fermentation temperature on the fermentation quality (pH) of millet yellow wine.
Fig. 3c shows the effect of fermentation temperature on the fermentation quality (total sugar) of millet yellow wine.
Fig. 4a shows the effect of fermentation time on the fermentation quality (alcohol content) of broom corn millet wine.
Fig. 4b shows the effect of fermentation time on the fermentation quality (pH) of millet yellow wine.
Fig. 4c shows the effect of fermentation time on the fermentation quality (total sugar) of broom corn millet yellow wine.
Fig. 5 shows a solution separation chromatogram of a broom corn millet wine sample.
Fig. 6 shows a GC-MS total ion flow diagram of the millet yellow wine hair components.
Detailed Description
The following provides a detailed description of specific embodiments of the present invention.
1. Materials and methods
1.1 materials and reagents, instruments
Waxy broom corn millet (jin millet nine, amylose less than 15% of the sample, amylopectin more than 50% of the sample), distiller's yeast, anhydrous dextrose, sodium hydroxide, methyl red, copper sulfate, methine blue, potassium sodium tartrate, potassium ferrocyanide, sodium chloride (analytically pure), 17 amino acid hydrolysis standard solutions, accq. tag tm Ultra blue a (acetate buffer, pH = 5.2), accq. tag tm Ultra blue B (60% acetonitrile), accq. tag tm Ultra dissociation Kit, including boric acid buffer 1, derivatizing agent powder 2A (6-aminoquinolyl-N-hydroxysuccinimidyl formate), solvent 2B (acetonitrile), acetonitrile (chromatographically pure).
The device comprises an electronic balance, an intelligent biochemical incubator, an alcohol meter, an electric heating constant-temperature water bath, a pH meter, an electronic universal furnace, an electric heating constant-temperature air blast drying box, an ultrasonic cleaner, a vortex oscillator, a CEM/MARS6 microwave digestion instrument, a 7890A-N5975 gas chromatography/mass spectrometry combined instrument, an ultra-high performance liquid chromatograph, an AA240DUO atomic absorption spectrometer and a Milli-Q ultrapure water device.
1.2 test methods
1.2.1 Process flow of millet yellow wine fermentation
The process flow comprises the following steps: broom corn millet, weighing, cleaning, soaking, steaming, spreading for cooling, saccharifying and fermenting, squeezing, centrifuging, filtering, decocting and obtaining the finished product.
1.2.2, operating procedure
A fermentation process method of broom corn millet yellow wine comprises the following steps:
(1) and weighing: weighing 200g of broom corn millet, and screening to remove impurities;
(2) and cleaning: washing for 2-4 times with water until no obvious turbid water exists;
(3) and soaking: adding a proper amount of tap water, soaking overnight, then washing with clear water, and draining with gauze; soaking rice is an important step for facilitating cooking after rice grains absorb water, and soaking for 20-22 hours;
(4) and rice steaming: steaming for 1h by using an interlayer steam pot, and sprinkling hot water (at the temperature of 80-90 ℃) once when air is supplied for 5min, 15min and 30min respectively, so that starch is gelatinized conveniently; the steamed rice is hard outside and soft inside, has no white core inside, and is completely steamed.
(5) And spreading for cooling: immediately spraying the steamed broom corn millet with cold boiled water to separate and loosen rice grains, and quickly cooling to 27-30 ℃.
(6) And saccharification and fermentation: taking wine-making yeast as saccharifying enzyme, wherein the using amount of the wine-making yeast is 0.8% of the raw material amount (broom corn millet), and activating the wine-making yeast for 30 minutes by 10 times of warm water at 35 ℃; the yeast dosage is 0.1% of the raw material amount, and the dried yeast is activated for 20min by using more than 5-10 times of 2% glucose solution at 35 ℃ for later use; sterilizing the wine jar with boiled distilled water; canning the cooled broom corn millet, adding distiller's yeast, yeast and water, stirring uniformly at a material-liquid ratio of 1:0.5, covering a layer of wet gauze on the surface, placing in a biochemical incubator at 30 deg.C, stirring once every 12h, and fermenting for 3 days; then covering a cover, sealing and fermenting for 8 days; finally, the mixture is taken out after being sealed and fermented for 18 days at the temperature of 15 ℃.
(7) And squeezing: the fermented mature mash is squeezed to separate wine liquid from vinasse to obtain wine liquid.
(8) And centrifuging: the wine liquid is evenly stirred and put into a centrifuge tube, and is centrifuged for 10min at 2000 r/min.
(9) And filtering: filtering the centrifuged wine liquid, and filling the filtered liquid into a glass bottle.
(10) And wine decocting: sterilizing for 20min in water bath at 80-85 ℃.
1.2.3, Single factor test
1.2.3.1, influence of addition amount of distiller's yeast on fermentation quality of broom corn millet yellow wine
The addition amounts of the wine making yeasts are respectively 0.2%, 0.4%, 0.6%, 0.8% and 1.0%, the material-liquid ratio is 1:3, the fermentation temperature is 30 ℃, the fermentation time is 7 days, and the alcoholic strength, the total sugar and the pH of the broom corn millet yellow wine obtained by fermentation under the condition of adding different amounts of the wine making yeasts are measured.
1.2.3.2, influence of feed liquid ratio on fermentation quality of broom corn millet yellow wine
The liquor-to-liquor ratio is 1:1, 1:2, 1:3, 1:4 and 1:5 respectively, the addition amount of the wine brewing yeast is 0.6%, the fermentation temperature is 30 ℃, the fermentation time is 7 days, and the alcoholic strength, the total sugar and the pH of the broom corn millet yellow wine obtained by fermentation under different liquor-to-liquor ratios are measured.
1.2.3.3, influence of fermentation temperature on fermentation quality of broom corn millet yellow wine
Fermenting at 20 deg.C, 25 deg.C, 30 deg.C, 35 deg.C, 40 deg.C, adding 0.6% of distiller's yeast, fermenting at a material-to-liquid ratio of 1:3 for 7 days, and measuring alcohol content, total sugar content and pH of broom corn millet yellow wine obtained by fermenting at different fermentation temperatures.
1.2.3.4, influence of fermentation time on fermentation quality of broom corn millet yellow wine
The fermentation time is 3d, 5d, 7d, 9d and 11d respectively, the addition amount of the distiller's yeast is 0.6%, the material-liquid ratio is 1:3, the fermentation temperature is 30 ℃, and the alcoholic strength, total sugar and pH of the broom corn millet yellow wine obtained by fermentation under different fermentation time conditions are measured.
1.2.4 broom corn millet yellow wine fermentation orthogonal optimization test
And performing orthogonal optimization test on the addition amount of the wine brewing yeast, the feed-liquid ratio, the fermentation temperature and the fermentation time in the broom corn millet yellow wine by taking the alcoholic strength, the total sugar, the pH value and the sensory score as evaluation indexes according to the result obtained by the single-factor test.
1.2.5 measurement method
1.2.5.1 sensory evaluation method
(1) Preparing a wine sample: numbering wine sample passwords, placing the wine sample passwords in a water bath, and adjusting the temperature to 20-25 ℃; and (4) numbering the clean and dry wine evaluation cups corresponding to the wine samples, and injecting about 25mL of the wine samples in a number matching manner.
(2) And appearance evaluation: the evaluation glass filled with the wine sample is placed in a bright place, the glass is lifted to trim eyebrows, the transparency and clarity of the wine in the glass, the existence of precipitates and aggregates and the like are observed by eyes, and detailed records are made.
(3) Evaluation of aroma and taste: holding the cup column with hand, slowly placing the wine cup below nostril, smelling volatile fragrance, slowly shaking the wine cup, and smelling fragrance. Holding the belly of the wine glass with hand for 2min, shaking, and smelling the fragrance. According to the above-mentioned program, it can be judged that the raw material is fragrant or has other abnormal fragrance, and the comment can be written. A small amount of wine sample (about 2 mL) is introduced into the mouth and uniformly distributed in the taste area as much as possible, the taste is carefully evaluated, the mouth feel is clearly felt and then swallowed, the taste and aftertaste are regained, and the taste characteristics are recorded.
(4) And style evaluation: and comprehensively evaluating the style and the typicality degree of the wine sample according to the characteristics of appearance, aroma and taste, and writing an evaluation conclusion.
TABLE 1 sensory evaluation criteria for broom corn millet yellow wine
1.2.5.2, physicochemical detection method (determined according to GB/T13662-
(1) Alcohol content: distillation method.
(2) Total sugar: titration of potassium ferrocyanide.
(3) pH: the acidimeter directly measures.
1.2.5.3 quality analysis
(1) And 17 amino acids in the broom corn millet yellow wine are determined: ultra-high performance liquid chromatography.
(2) And measuring volatile components in the broom corn millet yellow wine: gas chromatography-mass spectrometry.
2. Results and analysis
2.1, influence of fermentation process conditions on fermentation quality of broom corn millet yellow wine
2.1.1, influence of addition amount of distiller's yeast on fermentation quality of broom corn millet yellow wine
As shown in fig. 1a, 1b and 1c, when the addition amount of the distiller's yeast is 0.2% and 0.4%, the alcoholic strength and the pH are both low, which do not meet the physicochemical property standard of broom corn millet wine, probably because the addition amount of the distiller's yeast is too small, sugar is hardly converted; as the addition amount of the distiller's yeast is increased to 0.6-1.0%, the alcoholic strength and the pH value show the tendency of increasing firstly and then decreasing, and the total sugar shows the tendency of decreasing firstly and then increasing, because the sugar is converted into alcohol in the fermentation process, the higher the alcoholic strength is, the lower the total sugar is. When the addition amount of the wine making yeast is 0.8%, the alcoholic strength is the highest and is 6.3% vol; the pH is highest and is 3.79; total sugar was the lowest, 4.0 g/L. Therefore, the fermentation test of the broom corn millet wine is suitable when the addition amount of the fermented glutinous rice wine is 0.8%.
2.1.2 influence of feed liquid ratio on fermentation quality of broom corn millet yellow wine
As can be seen from fig. 2a, 2b and 2c, the alcohol content and pH gradually decrease with increasing feed-to-liquid ratio because the alcohol content decreases due to dilution of the fermented liquor by moisture, and the pH also decreases due to insufficient conversion of sugar; during the process of increasing the feed-liquid ratio, the total sugar is gradually reduced, which is inconsistent with the fact that the total sugar is lower as the alcoholic strength is higher, because the water dilutes the incompletely converted sugar, so that the total sugar is also gradually reduced. When the ratio of the material to the liquid is 1:1, the alcoholic strength is the highest and is 10.8 percent vol; the pH is highest and is 3.84; total sugar was highest at 7.6 g/L. Therefore, the fermentation test of the broom corn millet yellow wine is suitable when the material-liquid ratio is 1: 1.
2.1.3 influence of fermentation temperature on fermentation quality of broom corn millet yellow wine
As can be seen from FIGS. 3a, 3b and 3c, the alcohol content was 0% vol and the pH was very low at 20 ℃ because the temperature was too low for yeast or brewer's yeast to grow, which affects the rate of conversion of sugar to alcohol. When the fermentation temperature is between 25 and 40 ℃, the alcoholic strength and the pH value show the tendency of firstly increasing and then decreasing, on one hand, the propagation speed of the saccharomycetes or the saccharomyces cerevisiae is slow when the temperature is lower, and the conversion of sugar into alcohol is not facilitated; on the other hand, the adverse effect on yeast or saccharomyces cerevisiae is generated when the temperature is higher, and the conversion of sugar into alcohol is not favorable. When the fermentation temperature is 30 ℃, the alcoholic strength is the highest and is 7.3% vol; the pH and the total sugar are not the best values, but meet the physicochemical property standard of the broom corn millet yellow wine. Therefore, the fermentation test of the broom corn millet yellow wine is suitable when the fermentation temperature is 30 ℃.
2.1.4 influence of fermentation time on fermentation quality of broom corn millet yellow wine
As can be seen from fig. 4a, 4b and 4c, with the increasing fermentation time, the alcoholic strength and the pH both show a tendency of increasing first and then decreasing because the fermentation time is too short, sugar cannot be sufficiently converted into alcohol, and the fermentation time is too long, the fermented wine can be converted into vinegar, so that the alcoholic strength is decreased and the pH is also decreased; the total sugar also shows a trend of increasing first and then decreasing in the range, probably because the sugar degree is increased when the starch is converted into the sugar in the fermentation process within 3-9 d, but the complete conversion is not completed, and the total sugar is decreased when the starch is completely converted into the sugar and the sugar is converted into the alcohol at 11 d. When the fermentation time is 7 days, the alcoholic strength is the highest and is 7.3% vol; the pH value and the total sugar meet the physicochemical property standard of the broom corn millet yellow wine. Therefore, the fermentation test of the broom corn millet wine is suitable when the fermentation time is 7 days.
2.2 millet yellow wine fermentation orthogonal optimization test
Table 2 broom corn millet yellow wine factor orthogonal test horizontal table
TABLE 3 analysis of millet yellow wine factor orthogonal test
As can be seen from the test results in table 3, the millet yellow wine brewed by the method has good alcoholic strength, pH and sensory evaluation.
By extreme difference R1The value shows that the factors influencing the alcoholic strength of the broom corn millet yellow wine are sorted as follows: b is more than A = D is more than C, namely the feed-liquid ratio is more than the addition amount of the brewing yeast = fermentation time and more than fermentation temperature.
By extreme difference R2The values can be seen, and the factors influencing the total sugar size of the broom corn millet yellow wine are ranked as follows: b is more than D and more than A is more than C, namely the material-liquid ratio is more than the fermentation time, more than the addition amount of the brewing yeast is more than the fermentation temperature.
By extreme difference R3The values can be seen, and the factors influencing the pH value of the broom corn millet yellow wine are ranked as follows: b is more than A and more than C and more than D, namely the material-liquid ratio is more than the addition amount of the brewing yeast, more than the fermentation temperature and more than the fermentation time.
By extreme difference R4The values can be seen, and the factors influencing the sensory score of the broom corn millet yellow wine are ranked as follows: b is more than C and more than A = D, namely the feed-liquid ratio is more than the fermentation temperature, more than the addition amount of the distiller's yeast and less than the fermentation time.
From the mean value K1The optimal combination influencing the alcoholic strength of the broom corn millet yellow wine is as follows: a. the2B1C2D3Namely, the addition amount of the wine making yeast is 0.8 percent, the material-liquid ratio is 1:0.5, the fermentation temperature is 30 ℃, and the fermentation time is 8 days.
From the mean value K2The optimal combination influencing the total sugar size of the broom corn millet yellow wine is as follows: a. the1B1C1D1Namely, the addition amount of the wine making yeast is 0.7 percent, the material-liquid ratio is 1:0.5, the fermentation temperature is 28 ℃, and the fermentation time is 6 days.
From the mean value K3The optimal combination influencing the pH value of the broom corn millet yellow wine is as follows: a. the1B1C3D1Namely, the addition amount of the wine making yeast is 0.7 percent, the material-liquid ratio is 1:0.5, the fermentation temperature is 32 ℃, and the fermentation time is 6 days.
From the mean value K4The optimal combination influencing the sensory score of the broom corn millet yellow wine is as follows: a. the1B1C3D1Namely, the addition amount of the wine making yeast is 0.7 percent, the material-liquid ratio is 1:0.5, the fermentation temperature is 32 ℃, and the fermentation time is 6 days.
The optimal combination influencing the pH value and the sensory score of the broom corn millet yellow wine is A1B1C3D1Thus to A2B1C2D3、A1B1C1D1、A1B1C3D1Verifying the three combinations; sensory score in orthogonal test was up to a 7 # A3B1C3D2Repeatedly making verification with other combinations once; in additionThe external orthogonal test does not have the combination with the optimal level of each factor in the 9 combinations, so a group A is added2B2C2D2. Therefore, select A2B1C2D3、A1B1C1D1、A1B1C3D1、A3B1C3D2、A2B2C2D2The five combinations were further validated and the results are shown in table 4.
TABLE 4 optimal combination verification of broom corn millet yellow wine
As can be seen from Table 4, the alcohol content is 17.8% vol for the combination No. 1; the total sugar is 56.25g/L of the combination No. 3 at most; the pH is up to 4.70 of the combination No. 1; the highest sensory score is No. 1 combination 82.0; therefore, the optimal combination of the millet yellow wine fermentation is determined as A2B1C2D3Namely, the addition amount of the wine making yeast is 0.8 percent, the material-liquid ratio is 1:0.5, the fermentation temperature is 30 ℃, and the sealed fermentation time is 8 days. The millet yellow wine brewed under the condition has clear color and luster, and has the unique strong mellow flavor of the millet yellow wine.
2.2 quality study of broom corn millet yellow wine
2.2.1, 17 amino acids in broom corn millet yellow wine
The content of the 17 amino acids in the broom corn millet yellow wine with the optimal fermentation combination is determined by adopting pre-column derivatization-ultra high performance liquid chromatography, the solution separation chromatogram of a sample is shown in a figure 5, and the determination result is shown in a table 5.
As shown in table 5, the total free amino acid content of the broom corn millet wine is 766.74g/L, and the amino acid relative content is arranged from high to low as follows: threonine (Thr, 86.27 g/L), valine (Val, 84.26 g/L), phenylalanine (Phe, 83.15 g/L), aspartic acid (Asp, 70.95 g/L), isoleucine (Ile, 59.32 g/L), arginine (Arg, 58.97 g/L), tyrosine (Tyr, 46.25 g/L), glutamic acid (Glu, 45.51 g/L), methionine (Met, 41.19 g/L), lysine (Lys, 36.74 g/L) and the like.
TABLE 5 content of 17 free amino acids in broom corn millet yellow wine
2.2.2 volatile ingredients in broom corn millet yellow wine
And analyzing the volatile components of the broom corn millet yellow wine with the optimal fermentation combination by adopting a headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry combined technology (GC-MS). Performing single-factor analysis on broom corn millet yellow wine, then obtaining a GC-MS total ion flow graph (figure 6), performing NIST08 library retrieval on each peak, comparing the peak with a standard peak, and finally determining the material components of the broom corn millet yellow wine. A total of 5 substances were detected as in table 6.
TABLE 6 volatile components composition of broom corn millet yellow wine
In broom corn millet yellow wine, 5 kinds of aroma components are identified. Alcohols and esters are the main aroma component categories of the husked millet yellow wine, and according to specific aroma components, the total content of the phenethyl alcohol (23.993%), ethyl oleate (18.202%), ethyl linoleate (14.885%), ethyl palmitate (5.237%) and diethyl succinate (4.588%) is 66.905%.
The alcohol substances are generated by sugar metabolism and amino acid dehydrogenation and decarboxylation, and are precursors of the aging ester substances. The phenethyl alcohol in the aroma components of the broom corn millet yellow wine is the substance with the highest content in all the aroma components, has the fragrance of light, sweet and rose smell, gives people a pleasant and elegant feeling, and has very important contribution to the aroma of the yellow wine, but when the content of the phenethyl alcohol exceeds a certain value, the broom corn millet yellow wine generates foreign flavor and strong intoxication, and is easy to headache after drinking, so that the content of the phenethyl alcohol is controlled within a certain range, which is also important to the quality of the yellow wine.
The yeast fermentation and aging process is the main route for the formation of esters, i.e. the esterification of alcohols, most esters having floral or fruity notes. The number of ester substances in the broom corn millet yellow wine is more than 4. Wherein diethyl succinate has pleasant grape fragrance and slight wine fragrance, and ethyl palmitate has fruity and cream fragrance.
3. Conclusion
The embodiment determines the process flow of broom corn millet yellow wine fermentation, optimizes four factors (brewing yeast addition, material-liquid ratio, fermentation temperature and fermentation time) influencing product quality, and determines the optimal combination of the four factors through an orthogonal test: namely, the addition amount of the wine making yeast is 0.8%, the material-liquid ratio is 1:0.5, the fermentation temperature is 30 ℃, the sealed fermentation time is 8 days, and the millet yellow wine brewed under the conditions is clear in color and has the unique rich mellow fragrance of the millet yellow wine. The related quality of the broom corn yellow wine brewed under the optimal condition is further researched, the total amino acid content is 939.88g/L, the relative phenethyl alcohol content is 23.993%, and the calcium and magnesium contents are 0.175mg/L and 0.6858g/L respectively.
Finally, it should be noted that the above embodiments are only for illustrating the technical solutions of the present invention and not for limiting, and although the detailed description is made with reference to the embodiments of the present invention, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, which shall all fall within the protection scope of the claims of the present invention.
Claims (1)
1. A fermentation process method of broom corn millet yellow wine is characterized by comprising the following steps: the method comprises the following steps:
(1) and weighing: weighing broom corn millet, and screening to remove impurities;
(2) and cleaning: washing with water for 2-4 times;
(3) and soaking: adding tap water to soak overnight, then washing with clear water, and draining with gauze;
(4) and rice steaming: steaming for 1 hr in a jacketed steam kettle, and sprinkling hot water for 5min, 15min and 30min to gelatinize starch;
(5) and spreading for cooling: immediately spraying the steamed broom corn millet with cold boiled water to separate and loosen rice grains, and quickly cooling to 27-30 ℃;
(6) and saccharification and fermentation: taking wine-making yeast as saccharifying enzyme, wherein the using amount of the wine-making yeast is 0.8 percent of the raw material amount, and activating the wine-making yeast for 30 minutes by 10 times of warm water with the temperature of 35 ℃; the yeast dosage is 0.1% of the raw material amount, and the dried yeast is activated for 20min by using more than 5-10 times of 2% glucose solution at 35 ℃ for later use; sterilizing the wine jar with boiled distilled water; canning the cooled broom corn millet, adding distiller's yeast, yeast and water, stirring uniformly at a material-liquid ratio of 1:0.5, covering a layer of wet gauze on the surface, placing in a biochemical incubator at 30 deg.C, stirring once every 12h, and fermenting for 3 days; then covering a cover, sealing and fermenting for 8 days; finally, after post-fermenting for 18 days at 15 ℃, taking out;
(7) and squeezing: separating wine liquid from vinasse by squeezing fermented mature wine mash to obtain wine liquid;
(8) and centrifuging: uniformly stirring the wine liquid, putting into a centrifugal tube, and centrifuging for 10min at 2000 r/min;
(9) and filtering: filtering the centrifuged wine liquid, and filling the filtered liquid into a glass bottle;
(10) and wine decocting: sterilizing for 20min in water bath at 80-85 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010019973.5A CN111057628A (en) | 2020-01-09 | 2020-01-09 | Fermentation process method of broom corn millet yellow wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010019973.5A CN111057628A (en) | 2020-01-09 | 2020-01-09 | Fermentation process method of broom corn millet yellow wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111057628A true CN111057628A (en) | 2020-04-24 |
Family
ID=70307270
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010019973.5A Pending CN111057628A (en) | 2020-01-09 | 2020-01-09 | Fermentation process method of broom corn millet yellow wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111057628A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112063471A (en) * | 2020-08-28 | 2020-12-11 | 马锋 | Yellow rice wine powder and preparation process thereof |
| CN112725116A (en) * | 2021-01-28 | 2021-04-30 | 西安市产品质量监督检验院 | Huxian county yellow rice wine and preparation method thereof |
| CN113444597A (en) * | 2021-06-22 | 2021-09-28 | 河北大学 | Black fungus yellow wine and preparation method thereof |
| CN114525186A (en) * | 2022-03-31 | 2022-05-24 | 晋中学院 | Method for brewing fen-flavor liquor by taking chenopodium quinoa willd and broom corn millet as raw materials |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61254175A (en) * | 1985-05-07 | 1986-11-11 | Tax Adm Agency | Production of liquor |
| WO2003010279A1 (en) * | 2001-07-26 | 2003-02-06 | Castaneda Roberto R | Three fermented wines in same formula - don roberto's sweet (yellow) mango wine, (dry) green mango wine and brewed coffee wine |
| CN101768534A (en) * | 2008-12-31 | 2010-07-07 | 志丹县鹏翔食品有限责任公司 | Production method of yellow rice or millet wine |
| CN101768535A (en) * | 2008-12-31 | 2010-07-07 | 志丹县鹏翔食品有限责任公司 | Panicum miliaceum yellow wine production technology |
-
2020
- 2020-01-09 CN CN202010019973.5A patent/CN111057628A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61254175A (en) * | 1985-05-07 | 1986-11-11 | Tax Adm Agency | Production of liquor |
| WO2003010279A1 (en) * | 2001-07-26 | 2003-02-06 | Castaneda Roberto R | Three fermented wines in same formula - don roberto's sweet (yellow) mango wine, (dry) green mango wine and brewed coffee wine |
| CN101768534A (en) * | 2008-12-31 | 2010-07-07 | 志丹县鹏翔食品有限责任公司 | Production method of yellow rice or millet wine |
| CN101768535A (en) * | 2008-12-31 | 2010-07-07 | 志丹县鹏翔食品有限责任公司 | Panicum miliaceum yellow wine production technology |
Non-Patent Citations (3)
| Title |
|---|
| CHUANG CUI等: "Process optimization for the production of Chinese yellow wine by response surface methodology", 《FOOD SCIENCE》 * |
| 田翔等: "超高效液相色谱法测定不同黄酒中17种氨基酸的分析研究", 《酿酒科技》 * |
| 鞠雪菊等: "响应面法优化针叶樱桃黄酒的发酵工艺", 《热带作物学报》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112063471A (en) * | 2020-08-28 | 2020-12-11 | 马锋 | Yellow rice wine powder and preparation process thereof |
| CN112725116A (en) * | 2021-01-28 | 2021-04-30 | 西安市产品质量监督检验院 | Huxian county yellow rice wine and preparation method thereof |
| CN113444597A (en) * | 2021-06-22 | 2021-09-28 | 河北大学 | Black fungus yellow wine and preparation method thereof |
| CN114525186A (en) * | 2022-03-31 | 2022-05-24 | 晋中学院 | Method for brewing fen-flavor liquor by taking chenopodium quinoa willd and broom corn millet as raw materials |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN111057628A (en) | Fermentation process method of broom corn millet yellow wine | |
| CN101768534B (en) | Production method of yellow rice or millet wine | |
| CN105462758A (en) | Production method for improving brown rice yellow wine yield | |
| CN103789140B (en) | A kind of brewing method of red date naked oats composite wine | |
| WO2022206232A1 (en) | Fermented apple cider containing chinese privet and preparation method therefor | |
| CN105820933A (en) | Fermentation rose yellow wine and preparation method thereof | |
| CN1268734C (en) | Technique for preparing tea wine | |
| CN106754071A (en) | A kind of health-care spirit and its brew method | |
| CN105112226B (en) | A kind of preparation method of highland barley original plasm wine | |
| CN101508950B (en) | Ginseng odor type ginseng distilled liquor processing technique | |
| CN101851566A (en) | Method for brewing oak barrel black beer | |
| CN103740537B (en) | Tartary buckwheat wine making technology | |
| CN112592789A (en) | Production process of strong and clear sauce composite flavor type white spirit | |
| CN106381258A (en) | Japanese sake and processing method thereof | |
| CN101768535B (en) | Panicum miliaceum yellow wine production technology | |
| CN106118981A (en) | A kind of preparation technology of rice spirit | |
| CN104804940A (en) | Multi-flavor kick type low-alcohol wine prepared from phyllanthus emblica L and preparation method of low-alcohol wine | |
| CN105779239B (en) | A kind of new method producing liquor bran koji | |
| CN111621379A (en) | Production method of strong-flavor sugarcane wine | |
| CN109055118A (en) | A kind of purple rice yellow rice wine and preparation method thereof | |
| CN109652269A (en) | Production method of sake whisky | |
| KR20090014785A (en) | Peach poria cocos liquor manufacturing method | |
| CN101560457B (en) | Health foodgrain wine and preparation method thereof | |
| CN106987506A (en) | David's-harp assembled alcoholic drinks and preparation method thereof | |
| CN112646679A (en) | Sake and its preparing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200424 |