CN111057632A - Method for producing yellow wine - Google Patents
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- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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Abstract
The invention discloses a method for producing yellow wine, and belongs to the technical field of fermentation. The invention provides a method for producing yellow wine, which only needs five steps of gelatinization, enzymolysis, saccharification, fermentation and filtration to produce the yellow wine, and the preparation process is simple. The invention provides a method for producing yellow wine, which can produce the yellow wine without soaking and steaming rice, thereby greatly reducing the production cost of the yellow wine. The invention provides a method for producing yellow wine, which can obtain the yellow wine only by fermenting for 5-6 hours without soaking rice, and greatly shortens the production period of the yellow wine. The invention provides a method for producing yellow wine, which has high wine yield of 178.84 percent.
Description
Technical Field
The invention relates to a method for producing yellow wine, and belongs to the technical field of fermentation.
Background
Yellow wine has a long history in China, is the alcoholic beverage with the most national characteristics in China, enjoys the reputation of national wine, and is called three ancient wines in the world together with beer and wine. Meanwhile, the yellow wine is also called as 'liquid cake' because of mild nature, small irritation and rich amino acid needed by human body.
The yellow wine has the advantages of high nutrition, low alcohol content and low grain consumption, is one of the key wine types of China, is in line with the consumption trend of nutrition, health care and low alcohol content in the wine market, and has the production places of more than 20 provinces and cities such as Jiangsu, Shanghai, Zhejiang, Fujian, Anhui and Shandong. At present, Chinese yellow wine is getting rid of the situation of low price competition and gradually enters a benign development stage.
However, compared with beer and wine, yellow wine still develops slowly, which is mainly caused by the lack of innovation of yellow wine brewing technology, most of yellow wine brewing plants still stay at the stage of producing yellow wine by adopting the traditional yellow wine brewing technology, and the defects of the traditional yellow wine brewing technology are obvious and are as follows:
firstly, the traditional yellow wine brewing technology mainly takes grains (glutinous rice, husked millet and corn) as raw materials, wheat starter as a saccharifying agent and yeast as a fermenting agent, and the grains are soaked in rice, steamed rice, saccharified, fermented, squeezed and filtered to produce the yellow wine, so that the preparation process is very complicated;
secondly, the two steps of rice soaking and rice steaming in the traditional yellow wine brewing technology consume a large amount of water and energy, so that the production cost of the yellow wine is greatly increased;
thirdly, the rice soaking time of the traditional yellow wine brewing technology is as long as 15-20 d, and the fermentation time is as long as 70-80 d (the specific visible document is Xiguangfa. yellow wine brewing technology [ M ]. China light industry Press, 2016), so that the production cycle of the yellow wine is greatly prolonged;
fourthly, the fermentation process of the traditional yellow wine brewing technology is solid or semi-solid fermentation, so that wine liquid can remain in the vinasse in the squeezing process, and the wine yield of the yellow wine is greatly reduced (about 103-115%, as shown in the specific references: Xuenbo, charred love, and the like.
Therefore, a method for producing yellow wine with simple preparation process, low cost, short production period and high wine yield is urgently needed to be found so as to overcome the defects of the traditional yellow wine brewing technology and lay the foundation for the development of yellow wine.
Disclosure of Invention
[ problem ] to
The invention aims to solve the technical problem of providing a method for producing yellow wine, which has the advantages of simple preparation process, low cost, short production period and high wine yield.
[ solution ]
The invention provides a method for producing yellow wine, which comprises the steps of mixing glutinous rice flour with water to obtain a wine brewing raw material, preheating the wine brewing raw material, adding α -amylase into the wine brewing raw material for gelatinization to obtain a gelatinized wine brewing raw material, cooling the gelatinized wine brewing raw material, adding protease and wheat koji into the gelatinized wine brewing raw material for enzymolysis to obtain an enzymolysis wine brewing raw material, adding glucoamylase into the enzymolysis wine brewing raw material for saccharification to obtain a saccharified wine brewing raw material, sterilizing the saccharified wine brewing raw material, adding saccharomyces cerevisiae and lactobacillus plantarum into the saccharified wine brewing raw material for fermentation to obtain a fermentation broth, and filtering the fermentation broth to obtain the yellow wine;
or mixing glutinous rice flour and water to obtain a brewing raw material, preheating the brewing raw material, adding α -amylase to the brewing raw material for gelatinization to obtain a gelatinized brewing raw material, cooling the gelatinized brewing raw material, adding protease and wheat koji to the gelatinized brewing raw material for enzymolysis to obtain an enzymolyzed brewing raw material, adding glucoamylase to the enzymolyzed brewing raw material for saccharification to obtain a saccharified brewing raw material, sterilizing the saccharified brewing raw material, adding saccharomyces cerevisiae to the saccharified brewing raw material for fermentation to obtain a fermentation broth, and filtering the fermentation broth to obtain the yellow wine.
In one embodiment of the present invention, the glutinous rice flour is obtained by pulverizing glutinous rice.
In one embodiment of the present invention, the glutinous rice flour has a particle size of 1.5 to 2 mesh.
In one embodiment of the present invention, the glutinous rice flour has a particle size of 2 mesh.
In one embodiment of the invention, the mass ratio of the glutinous rice flour to the water is 1: 2-3.
In one embodiment of the present invention, the mass ratio of the glutinous rice flour to water is 1: 2.5.
In one embodiment of the invention, the preheating is to keep the brewing raw material at 50-55 ℃ for 10-15 min.
In one embodiment of the invention, the preheating is to keep the brewing raw material at 50 ℃ for 10 min.
In one embodiment of the invention, the α -amylase is a high temperature α -amylase.
In one embodiment of the invention, the α -amylase is added into the brewing raw material in an amount of 20-40U/gGlutinous rice flour。
In one embodiment of the invention, the α -amylase is added into the brewing raw material in an amount of 40U/gGlutinous rice flour。
In one embodiment of the present invention, the temperature of the gelatinization is 92 to 95 ℃ and the time is 50 to 60 min.
In one embodiment of the present invention, the temperature of the gelatinization is 95 ℃ and the time is 50 min.
In one embodiment of the invention, the cooling is to cool the gelatinized brewing raw material to 50-55 ℃.
In one embodiment of the invention, the cooling is to cool the gelatinized brewing raw material to 50 ℃.
In one embodiment of the invention, the protease is a neutral protease.
In one embodiment of the invention, the addition amount of the protease in the gelatinized brewing raw material is 180-420U/g glutinous rice flour.
In one embodiment of the invention, the addition amount of the protease in the gelatinized brewing raw material is 360U/gGlutinous rice flour。
In one embodiment of the invention, the wheat koji is a raw wheat koji.
In one embodiment of the invention, the addition amount of the wheat koji in the gelatinized brewing raw material is 0.06-0.09 g/g of glutinous rice flour.
In one embodiment of the invention, the addition amount of the wheat koji in the gelatinized brewing raw material is 0.09g/gGlutinous rice flour。
In one embodiment of the present invention, the temperature of the enzymolysis is 50 to 55 ℃ and the time is 80 to 90 min.
In one embodiment of the present invention, the temperature of the enzymolysis is 50 ℃ and the time is 90 min.
In one embodiment of the invention, the addition amount of the saccharifying enzyme in the wine brewing raw material after enzymolysis is 36-84U/gGlutinous riceRice flour.
In one embodiment of the invention, the addition amount of the saccharifying enzyme in the wine brewing raw material after enzymolysis is 72U/gGlutinous rice flour。
In one embodiment of the present invention, the temperature of saccharification is 60 to 62 ℃ and the time is 180 to 210 min.
In one embodiment of the invention, the temperature of the saccharification is 60 ℃ and the time is 3 h.
In one embodiment of the present invention, the temperature of the sterilization is 90 to 95 ℃ and the time is 20 to 30 min.
In one embodiment of the present invention, the temperature of the sterilization is 90 ℃ and the time is 30 min.
In one embodiment of the present invention, the saccharomyces cerevisiae is added in an amount of 9.5 × 10 in the saccharified saccharomyces cerevisiae raw material5～1.3×106CFU/gGlutinous rice flour。
In one embodiment of the present invention, the saccharomyces cerevisiae is added in an amount of 1.3 × 10 in the saccharified saccharomyces cerevisiae raw material6CFU/gGlutinous rice flour。
In one embodiment of the present invention, the lactobacillus plantarum is added in an amount of 0 to 3.3 × 10 in the saccharified brewing material5CFU/gGlutinous rice flour。
In one embodiment of the present invention, the lactobacillus plantarum is added in an amount of 1.1 × 10 in the saccharified brewing material5CFU/gGlutinous rice flour。
In one embodiment of the present invention, the temperature of the fermentation is 28 to 30 ℃ and the time is 5 to 6 days.
In one embodiment of the invention, the temperature of the fermentation is 30 ℃ and the time is 6 days.
In one embodiment of the invention, the filtration is a filtration of the fermentation broth through a filter paper.
The invention also provides application of the method in producing yellow wine.
[ advantageous effects ]
(1) The invention provides a method for producing yellow wine, which only needs five steps of gelatinization, enzymolysis, saccharification, fermentation and filtration to produce the yellow wine, and the preparation process is simple.
(2) The invention provides a method for producing yellow wine, which can produce the yellow wine without soaking and steaming rice, thereby greatly reducing the production cost of the yellow wine.
(3) The invention provides a method for producing yellow wine, which can obtain the yellow wine only by fermenting for 5-6 hours without soaking rice, and greatly shortens the production period of the yellow wine.
(4) The invention provides a method for producing yellow wine, which has high wine yield of 178.84 percent.
Detailed Description
The invention is further illustrated with reference to specific examples.
The glutinous rice referred to in the following examples was purchased from Wuxi European supermarket, the high temperature α -amylase referred to in the following examples was purchased from Yulibao Biotechnology Co., Ltd, Guangzhou, the neutral protease and the saccharifying enzyme referred to in the following examples were purchased from Dismann (China) Co., Ltd, the Saccharomyces cerevisiae referred to in the following examples was Saccharomyces cerevisiae N85 purchased from China Industrial microorganism culture Collection center with product number of CICC1009, and the Lactobacillus plantarum referred to in the following examples was purchased from China Industrial microorganism culture Collection center with product number of CICC 20038.
The detection methods referred to in the following examples are as follows:
the detection method of the alcoholic strength comprises the following steps: refer to the bottle density method in the national standard GB 5009.225-2016.
The detection method of the wine yield comprises the following steps: the wine yield is the ratio of the filtered fermentation liquor (namely yellow wine) with the alcoholic strength of 15 percent Vol to the weight of the raw material (namely glutinous rice flour), and the calculation formula is as follows:
the detection method of the total sugar content comprises the following steps: refer to the titration method of potassium ferrocyanide in the national standard GB/T13662-2018.
The detection method of the total acid content comprises the following steps: refer to the method for measuring total acid in the national standard GB/T13662-2018.
The detection method of the content of the non-sugar solid matter comprises the following steps: refer to the weight method in the national standard GB/T13662-2018.
The preparation methods referred to in the following examples are as follows:
the preparation method of the raw wheat koji comprises the following steps:
crushing the cleaned and impurity-removed wheat into 3-5 pieces by a wheat rolling mill to obtain crushed wheat grains; adding clear water accounting for 18-20% of the total mass of the crushed wheat grains into the crushed wheat grains, and uniformly stirring to obtain stirred wheat grains; placing the stirred wheat grains into a koji box for shaping to obtain formed wheat koji; placing the formed wheat koji into a koji chamber, preserving heat, and fermenting for fourteen days to obtain raw wheat koji; taking out raw wheat koji from the koji chamber, placing the wheat koji into a koji storage chamber, and stacking the wheat koji into a shape like a Chinese character pin for storage for later use; during the stirring period, the temperature is controlled to be 17-23 ℃, and the water temperature is controlled to be 21-23 ℃; when the formed wheat koji is put into a koji chamber, stacking the wheat koji by a delta-shaped koji stacking method, wherein the number of layers is two; during the heat preservation fermentation period, the product temperature is controlled according to the requirements of table 1, ventilation and dehumidification work is well done, the product temperature is similar to the room temperature after fermentation is carried out for seven days, at the moment, most of moisture in the wheat koji is evaporated, and the doors and windows of the koji chamber are opened completely.
TABLE 1 raw wheat koji fermentation Process product temperature control requirements
| Time of day | Room temperature 15-20 deg.C | Room temperature of 20-25 deg.C |
| Day one | 24～26 | 28～30 |
| The next day | 30～45 | 40～47 |
| The third day | 47～55 | 50～55 |
| The fourth day | 45～50 | 45～50 |
| The fifth day | 40～43 | 44～45 |
| Day six | 38～42 | 43～44 |
| The seventh day | 32～36 | 38～40 |
Example 1: preparation of yellow wine
The method comprises the following specific steps:
crushing glutinous rice by a crusher to obtain glutinous rice powder with the particle size of 2 meshes; mixing glutinous rice flour and water according to a mass ratio of 1:2.5, mixing to obtain a wine brewing raw material; heating the brewing raw material to 50 deg.C, keeping for 10min, preheating, and adding 40U/g of the brewing raw materialGlutinous rice flourAdding α -amylase, heating to 95 deg.C, keeping for 50min, gelatinizing to obtain gelatinized brewing material, cooling to 50 deg.C, and adding 360U/g into gelatinized brewing materialGlutinous rice flourThe amount of the protease added is 0.09g/gGlutinous rice flourAdding raw wheat starter, and performing enzymolysis at 50 deg.C for 90min to obtain wine brewing raw material; 72U/g of the wine brewing raw material after enzymolysisGlutinous rice flourAdding saccharifying enzyme into the mixture, heating to 60 ℃, and keeping for 3 hours for saccharification to obtain saccharified wine brewing raw materials; heating saccharified brewing material to 90 deg.C, maintaining for 30min, sterilizing, and adding into saccharified brewing material at a ratio of 1.3 × 106CFU/gGlutinous rice flourAdding Saccharomyces cerevisiae at an amount of 1.1 × 105CFU/gGlutinous rice flourAdding lactobacillus plantarum, and fermenting at 30 deg.C for 6d to obtain fermentation liquid; filtering the fermentation liquor by filter paper; heating yellow wine to 85 deg.C, maintaining for 60min, and sterilizing to obtain final product.
And observing and tasting the finished product yellow wine, and detecting five relevant indexes of the finished product yellow wine, namely the alcoholic strength, the wine yield, the total sugar content, the total acid content and the non-sugar solid content (the detection results are shown in a table 2).
After observation and tasting, the finished yellow wine brewed by the method of example 1 is clear and transparent, and tastes mellow.
As shown in Table 2, the final yellow wine brewed by the method of example 1 has the alcoholic strength of 11.79%, the total sugar content of 31.76g/L, the total acid content of 4.30g/L and the non-sugar solid content of 73.08g/L, and the physicochemical indexes meet the national standards of yellow wine (GB/T13662-.
In addition, the fermentation period for brewing the finished yellow wine by using the method of the embodiment 1 is short and is only 6 days.
In addition, the yield of the finished yellow wine brewed by the method of example 1 is very high, and can reach 178.84%.
TABLE 2 related indexes of the finished product yellow wine
Example 2: influence of adding amount of saccharifying enzyme on finished yellow wine
The method comprises the following specific steps:
in addition to example 1, the amount of each saccharifying enzyme was changed to 36U/gGlutinous rice flour、48U/gGlutinous rice flour、60U/gGlutinous rice flour、84U/gGlutinous rice flourTo obtain finished yellow wine A1 (the adding amount of saccharifying enzyme is 36U/g)Glutinous rice flourBrewed) B1 (addition amount of saccharifying enzyme 48U/gGlutinous rice flourBrewed) C1 (added amount of saccharifying enzyme is 60U/gGlutinous rice flourBrewed) D1 (amount of saccharifying enzyme added 84U/gGlutinous rice flourFrom brewing).
Observing and tasting finished yellow rice wine A1, B1, C1 and D1, and detecting five related indexes of alcoholic strength, liquor yield, total sugar content, total acid content and non-sugar solid content of the finished yellow rice wine A1, B1, C1 and D1 (the detection results are shown in table 3).
Through observation and tasting, the finished yellow rice wine A1, B1, C1 and D1 is light yellow, clear and transparent, wherein the yellow rice wine A1 and B1 have slight bitterness, astringency and peculiar smell, and the finished yellow rice wine C1 and D1 are relatively fresh and have special mellow fragrance of yellow rice wine.
As can be seen from Table 3, the total sugar content of the finished yellow wine A1 is 15.23g/L, the total acid content is 2.65g/L, and the non-sugar solid content is 70.12g/L, which meets the national standard of yellow wine (GB/T13662) 2018), and the fermentation period of the finished yellow wine A1 is short and only 5 days, and in addition, the wine yield of the finished yellow wine A1 is high and reaches 137.06%; however, the alcohol content of the finished yellow wine A1 is low, and is only 8.40%.
The total sugar content of the finished yellow wine B1 is 7.35g/L, the total acid content is 3.05g/L, the non-sugar solid content is 58.16g/L, the national standard of yellow wine (GB/T13662-; however, the alcoholic strength of the finished yellow wine B1 is 9.49%, which is relatively low.
The alcohol content of the finished yellow wine C1 is 10.62%, the total sugar content is 9.41g/L, the total acid content is 3.41g/L, and the non-sugar solid content is 49.50g/L, which meet the national standards of yellow wine (GB/T13662 plus 2018), and the fermentation period of the finished yellow wine C1 is shorter, only 6 days, in addition, the wine yield of the finished yellow wine C1 is very high, and can reach 153.55%.
The alcohol content of the finished yellow wine D1 is 11.75%, the total sugar content is 10.14g/L, the total acid content is 3.53g/L, the non-sugar solid content is 53.42g/L, the national standard of yellow wine (GB/T13662) 2018) is met, the fermentation period of the finished yellow wine D1 is short and only 6 days, and in addition, the wine yield of the finished yellow wine D1 is very high and can reach 174.64%.
In conclusion, the addition of the saccharifying enzyme has great influence on the quality and the wine yield of the finished yellow wine, and the addition of the saccharifying enzyme is required to be controlled to be not less than 60U/g when the yellow wine is preparedGlutinous rice flour。
TABLE 3 related indexes of the finished yellow wine A1, B1, C1 and D1
Example 3: influence of addition amount of lactobacillus plantarum on finished yellow wine
The method comprises the following specific steps:
on the basis of example 1, the addition amount of lactobacillus plantarum was changed to 0CFU/g, respectivelyGlutinous rice flour、5.5×104CFU/gGlutinous rice flour、2.2×105CFU/gGlutinous rice flour、3.3×105CFU/gGlutinous rice flourObtaining finished product yellow wine A2 (the addition amount of the lactobacillus plantarum is 0 CFU/g)Glutinous rice flourBrewed in China), B2 (the amount of Lactobacillus plantarum added is 5.5X 10)4CFU/gGlutinous rice flourBrewed) C2 (Lactobacillus plantarum amount of 2.2X 10)5CFU/gGlutinous rice flourBrewed in China), D2 (the amount of Lactobacillus plantarum added was 3.3X 10)5CFU/gGlutinous rice flourFrom brewing).
Observing and tasting finished yellow rice wine A2, B2, C2 and D2, and detecting five related indexes of alcoholic strength, liquor yield, total sugar content, total acid content and non-sugar solid content of the finished yellow rice wine A2, B2, C2 and D2 (the detection results are shown in table 4).
Through observation and tasting, the finished yellow wine A2, B2, C2 and D2 are light yellow, clear, transparent and glossy, wherein the finished yellow wine A2 has slight bitter taste, the finished yellow wine B2 is soft and fresh, and the finished yellow wine C2 and D2 have sour mouthfeel.
As can be seen from Table 4, the alcohol content of the finished yellow wine A2 is 14.95%, the total sugar content is 4.21g/L, and the non-sugar solid content is 14.33g/L, which meet the national standard of yellow wine (GB/T13662-2018), and the fermentation period of the finished yellow wine A2 is short and only 6 days, and in addition, the wine yield of the finished yellow wine A2 is very high and can reach 230%; however, the total acid content of the finished yellow wine A2 is lower and is only 1.54 g/L.
The alcohol content of the finished yellow wine B2 is 11.63%, the total sugar content is 29.15g/L, the total acid content is 3.26g/L, the non-sugar solid content is 69.71g/L, the national standard of yellow wine (GB/T13662) 2018) is met, the fermentation period of the finished yellow wine B2 is short and only 6 days, and in addition, the wine yield of the finished yellow wine B2 is very high and can reach 175.35%.
The finished yellow wine C2 has the alcoholic strength of 11.42 percent, the total sugar content of 30.16g/L, the total acid content of 6.23g/L and the non-sugar solid content of 68.16g/L, meets the national standard of yellow wine (GB/T13662 plus 2018), has a shorter fermentation period of only 6 days for the finished yellow wine C2, and has a higher wine yield of the finished yellow wine C2 which can reach 167.20 percent.
The alcohol content of the finished yellow wine D2 is 9.57%, the total sugar content is 40.52g/L, the non-sugar solid content is 75.14g/L, the national standard of yellow wine (GB/T13662 and 2018) is met, the fermentation period of the finished yellow wine D2 is short and is only 6 days, and in addition, the wine yield of the finished yellow wine D2 is relatively high and can reach 145.35%. However, the total acid content of the finished yellow wine D2 is higher and reaches 8.20 g/L.
In conclusion, the addition amount of lactobacillus plantarum has great influence on the quality and the wine yield of the finished yellow wine, and the addition amount of lactobacillus plantarum needs to be controlled to be 5.5 multiplied by 10 when the yellow wine is prepared4CFU/gGlutinous rice flour～2.2×105CFU/gGlutinous rice flour。
TABLE 4 related indexes of the finished yellow wine A2, B2, C2 and D2
Example 4: influence of addition amount of protease on finished yellow wine
The method comprises the following specific steps:
in addition to example 1, the amount of neutral protease added was changed to 180U/gGlutinous rice flour、240U/gGlutinous rice flour、300U/gGlutinous rice flour、420U/gGlutinous rice flourTo obtain yellow wine A3 (the addition of neutral protease is 180U/g)Glutinous rice flourBrewed) B3 (amount of neutral protease 240U/gGlutinous rice flourBrewed) C3 (amount of neutral protease 300U/gGlutinous rice flourBrewed) D3 (amount of neutral protease added 420U/g)Glutinous rice flourFrom brewing).
Observing and tasting finished yellow rice wine A3, B3, C3 and D3, and detecting five related indexes of alcoholic strength, liquor yield, total sugar content, total acid content and non-sugar solid content of the finished yellow rice wine A3, B3, C3 and D3 (the detection results are shown in Table 5).
Through observation and taste, the finished yellow wine A3, B3, C3 and D3 are light yellow, clear, transparent and glossy, wherein the finished yellow wine A3 and B3 have peculiar smell, the finished yellow wine C3 has mellow and refreshing taste, and the finished yellow wine D3 has slight bitter taste.
As can be seen from Table 5, the finished yellow wine A3 has the alcoholic strength of 9.51%, the total sugar content of 27.63g/L, the total acid content of 2.99g/L and the non-sugar solid content of 47.30g/L, meets the national standard of yellow wine (GB/T13662-.
The finished yellow wine B3 has the alcoholic strength of 10.35 percent, the total sugar content of 6.39g/L, the total acid content of 3.23g/L and the non-sugar solid content of 38.56g/L, meets the national standard of yellow wine (GB/T13662 plus 2018), has a shorter fermentation period of only 6 days for the finished yellow wine B3, and has a higher wine yield of 154.24 percent for the finished yellow wine B3.
The finished yellow wine C3 has the alcoholic strength of 10.59 percent, the total sugar content of 9.41g/L, the total acid content of 3.41g/L and the non-sugar solid content of 49.50g/L, meets the national standard of yellow wine (GB/T13662 plus 2018), has a shorter fermentation period of only 6 days for the finished yellow wine C3, and has a higher wine yield of the finished yellow wine C3 which can reach 156.70 percent.
The finished yellow wine D3 has the alcoholic strength of 11.07 percent, the total sugar content of 28.19g/L, the total acid content of 3.70g/L and the non-sugar solid content of 70.43g/L, meets the national standard of yellow wine (GB/T13662 plus 2018), has a short fermentation period of only 6 days for the finished yellow wine D3, and has a high wine yield of 161.43 percent for the finished yellow wine D3.
In conclusion, the addition of the protease has great influence on the quality and the wine yield of the finished yellow wine, and the addition of the protease is required to be controlled to be not less than 300U/g when the yellow wine is preparedGlutinous rice flourAnd not more than 420U/gGlutinous rice flour。
TABLE 5 related indexes of the finished yellow wine A3, B3, C3 and D3
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. A method for producing yellow wine is characterized by comprising the steps of mixing glutinous rice flour with water to obtain a wine brewing raw material, preheating the wine brewing raw material, adding α -amylase into the wine brewing raw material for gelatinization to obtain a gelatinized wine brewing raw material, cooling the gelatinized wine brewing raw material, adding protease and wheat koji into the gelatinized wine brewing raw material for enzymolysis to obtain an enzymolysis wine brewing raw material, adding glucoamylase into the enzymolysis wine brewing raw material for saccharification to obtain a saccharified wine brewing raw material, sterilizing the saccharified wine brewing raw material, adding saccharomyces cerevisiae and lactobacillus plantarum into the saccharified wine brewing raw material for fermentation to obtain a fermentation broth, and filtering the fermentation broth to obtain the yellow wine;
or mixing glutinous rice flour and water to obtain a brewing raw material, preheating the brewing raw material, adding α -amylase to the brewing raw material for gelatinization to obtain a gelatinized brewing raw material, cooling the gelatinized brewing raw material, adding protease and wheat koji to the gelatinized brewing raw material for enzymolysis to obtain an enzymolyzed brewing raw material, adding glucoamylase to the enzymolyzed brewing raw material for saccharification to obtain a saccharified brewing raw material, sterilizing the saccharified brewing raw material, adding saccharomyces cerevisiae to the saccharified brewing raw material for fermentation to obtain a fermentation broth, and filtering the fermentation broth to obtain the yellow wine.
2. The method for producing yellow wine according to claim 1, wherein the α -amylase is added in the wine brewing raw material in an amount of 20-40U/gGlutinous rice flour。
3. The method for producing yellow wine according to claim 1 or 2, wherein the gelatinization temperature is 92-95 ℃ and time is 50-60 min.
4. The method for producing yellow wine according to any one of claims 1 to 3, wherein the addition amount of the protease in the gelatinized wine brewing raw material is 180-420U/gGlutinous rice flour。
5. The method for producing yellow wine according to any one of claims 1 to 4, wherein the addition amount of the wheat koji in the gelatinized wine brewing raw material is 0.06-0.09 g/gGlutinous ricePowder。
6. The method for producing yellow wine according to any one of claims 1 to 5, wherein the temperature of the enzymolysis is 50 to 55 ℃ and the time is 80 to 90 min.
7. The method for producing yellow wine according to any one of claims 1 to 6, wherein the addition amount of the saccharifying enzyme in the wine brewing raw material after enzymolysis is 36-84U/gGlutinous rice flour。
8. The method for producing yellow wine according to any one of claims 1 to 7, wherein the saccharification temperature is 60 to 62 ℃ and the time is 180 to 210 min.
9. The method for producing yellow wine according to any one of claims 1 to 8 wherein the saccharomyces cerevisiae is added in an amount of 9.5 x 10 in the saccharified brewers' raw material5～1.3×106CFU/gGlutinous rice flour(ii) a The addition amount of the lactobacillus plantarum in the saccharified wine brewing raw material is 0-3.3 multiplied by 105CFU/gGlutinous rice flour。
10. Use of the method of any one of claims 1-9 in the production of yellow wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010051429.9A CN111057632A (en) | 2020-01-17 | 2020-01-17 | Method for producing yellow wine |
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| CN112111355A (en) * | 2020-09-10 | 2020-12-22 | 江南大学 | Cooking wine with high-efficiency fishy smell removing capability and preparation method thereof |
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