CN111189986A - Method for screening raw material rice for yellow rice wine - Google Patents
Method for screening raw material rice for yellow rice wine Download PDFInfo
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- 241000209094 Oryza Species 0.000 title claims abstract description 268
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 268
- 235000009566 rice Nutrition 0.000 title claims abstract description 268
- 239000002994 raw material Substances 0.000 title claims abstract description 172
- 238000012216 screening Methods 0.000 title claims abstract description 64
- 238000000034 method Methods 0.000 title claims abstract description 37
- 235000019991 rice wine Nutrition 0.000 title description 12
- 235000014101 wine Nutrition 0.000 claims abstract description 136
- 238000011156 evaluation Methods 0.000 claims abstract description 93
- 229920000856 Amylose Polymers 0.000 claims abstract description 34
- 230000008929 regeneration Effects 0.000 claims abstract description 14
- 238000011069 regeneration method Methods 0.000 claims abstract description 14
- 238000012545 processing Methods 0.000 abstract description 4
- 235000013339 cereals Nutrition 0.000 abstract description 2
- 238000001514 detection method Methods 0.000 description 14
- 235000013312 flour Nutrition 0.000 description 10
- 238000002474 experimental method Methods 0.000 description 9
- 230000001953 sensory effect Effects 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 238000001816 cooling Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 241000574138 Ozothamnus diosmifolius Species 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 238000013124 brewing process Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000012886 linear function Methods 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000011002 quantification Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 1
- 102100022624 Glucoamylase Human genes 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000008094 contradictory effect Effects 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000000196 viscometry Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/02—Food
- G01N33/10—Starch-containing substances, e.g. dough
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N11/00—Investigating flow properties of materials, e.g. viscosity, plasticity; Analysing materials by determining flow properties
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Abstract
The invention discloses a method for screening raw material rice for yellow wine, and relates to the technical field of grain processing. The screening method of the raw material rice for the yellow wine comprises the following steps: detecting amylose content X of candidate raw material rice1And a regeneration value X2(ii) a According to said X1And/or X2And screening the rice serving as the raw material for yellow wine from the candidate rice serving as the raw material. The screening method establishes an evaluation system suitable for the raw material rice for the yellow wine, can solve the problem of specialization of the yellow wine raw material, and can prepare the yellow wine with good quality; the screening method has the advantages of simple operation, high repeatability, high speed, high accuracy and the like.
Description
Technical Field
The invention relates to the technical field of grain processing, in particular to a method for screening raw material rice for yellow wine.
Background
Yellow wine has a long history, is national wine in China, is similar to Japanese sake, is a good health-preserving product in wines, and is considered as the most nutritious wine variety in wines. The main raw materials in the yellow wine brewing process are rice, the yellow wine brewed from different varieties of rice has different quality, so that the quality of the prepared yellow wine is uneven, the existing yellow wine industry lacks an effective raw material rice specialized evaluation system, and a production method usually needs to select proper yellow wine rice after trial production by using the raw material rice, so that the time and labor are consumed, the production waste is caused, and the development of the yellow wine industry in all parts of the country is greatly limited.
Disclosure of Invention
The invention mainly aims to provide a method for screening raw material rice for yellow wine, and aims to provide a screening method, wherein the raw material rice screened by the method can be used for preparing yellow wine with good quality.
In order to achieve the purpose, the invention provides a method for screening raw material rice for yellow wine, which comprises the following steps:
detecting amylose content X of candidate raw material rice1And a regeneration value X2；
According to said X1And/or X2And screening the rice serving as the raw material for yellow wine from the candidate rice serving as the raw material.
Optionally, according to said X1And/or X2The step of screening the rice serving as the raw material for yellow wine from the candidate rice comprises the following steps:
according to formula Y1＝1.075-0.157X1Calculating an evaluation value Y1；
According to the evaluation value Y1And screening the rice serving as the raw material for yellow wine from the candidate rice serving as the raw material.
Optionally, according to the evaluation value Y1The step of screening the rice serving as the raw material for yellow wine from the candidate rice comprises the following steps:
judging the evaluation value Y1And if the judgment result is yes, the candidate raw material rice is qualified raw material rice for yellow wine.
Optionally, according to said X1And/or X2The step of screening the rice serving as the raw material for yellow wine from the candidate rice comprises the following steps:
according to formula Y2＝1.326-0.003X2Calculating an evaluation value Y2；
According to the evaluation value Y2And screening the rice serving as the raw material for yellow wine from the candidate rice serving as the raw material.
Optionally, according to the evaluation value Y2The step of screening the rice serving as the raw material for yellow wine from the candidate rice comprises the following steps:
judging the evaluation value Y2And if the judgment result is yes, the candidate raw material rice is qualified raw material rice for yellow wine.
Optionally, according to said X1And/or X2The step of screening the rice serving as the raw material for yellow wine from the candidate rice comprises the following steps:
according to formula Y3＝2.401-0.157X1-0.003X2Calculating an evaluation value Y3；
According to the evaluation value Y3And screening the rice serving as the raw material for yellow wine from the candidate rice serving as the raw material.
Optionally, according to the evaluation value Y3The step of screening the rice serving as the raw material for yellow wine from the candidate rice comprises the following steps:
judging the evaluation value Y3And if the judgment result is yes, the candidate raw material rice is qualified raw material rice for yellow wine.
Optionally, according to the evaluation value Y3The step of screening the rice serving as the raw material for yellow wine from the candidate rice comprises the following steps:
judging the evaluation value Y3And if the judgment result is yes, the candidate raw material rice is qualified raw material rice for yellow wine.
Optionally, according to said X1And/or X2The step of screening the rice serving as the raw material for yellow wine from the candidate rice comprises the following steps:
when X is present1Less than 3.1%, and X2When the pressure is less than 365.33 Pa.s, the candidate raw material rice is qualified raw material rice for yellow wine.
In the technical scheme of the invention, the amylose content and the retrogradation value of the candidate raw material rice are detected, and the candidate raw material rice is inspected by taking the amylose content and/or the retrogradation value as evaluation indexes, so that an evaluation system suitable for the raw material rice for yellow wine is established, the problem of specialization of yellow wine raw materials can be solved, and the raw material rice for yellow wine screened by the screening method can be used for preparing yellow wine with good quality; the screening method has the advantages of simple operation, high repeatability, high speed, high accuracy and the like.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments.
It should be noted that those whose specific conditions are not specified in the examples were performed according to the conventional conditions or the conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially. In addition, the meaning of "and/or" appearing throughout includes three juxtapositions, exemplified by "A and/or B" including either A or B or both A and B. In addition, technical solutions between various embodiments may be combined with each other, but must be realized by a person skilled in the art, and when the technical solutions are contradictory or cannot be realized, such a combination should not be considered to exist, and is not within the protection scope of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The main raw materials in the yellow wine brewing process are rice, the yellow wine brewed from different varieties of rice has different quality, so that the quality of the prepared yellow wine is uneven, the existing yellow wine industry lacks an effective raw material rice specialized evaluation system, and a production method usually needs to select proper yellow wine rice after trial production by using the raw material rice, so that the time and labor are consumed, the production waste is caused, and the development of the yellow wine industry in all parts of the country is greatly limited. In view of the above, the invention provides a method for screening raw material rice for yellow wine, and yellow wine with good quality can be prepared from the raw material rice for yellow wine screened by the method.
The screening method of the raw material rice for the yellow wine comprises the following steps:
step S10, detecting amylose content of candidate raw material riceX1And a regeneration value X2。
Amylose content and retrogradation value are two physicochemical indexes of rice. In the embodiment, qualified raw rice for yellow wine is screened by detecting the amylose content and the retrogradation value of candidate raw rice. In actual operation, the amylose content can be detected according to a detection method specified in the GB/T15683-2008 rice amylose content determination; and detecting the retrogradation value according to a detection method specified by a rapid viscometer method for detecting the gelatinization characteristics of the GB T24852-2010 rice and the rice flour. The measurement may be carried out according to other conventional detection methods.
In addition, in actual operation, repeated experiments can be carried out for multiple times during detection, and the average value of multiple detection results is obtained and used as the final detection result, so that the accuracy of the detection result can be improved. The number of parallel tests can be 3, 5, 10, etc.
Step S20, according to the X1And/or X2And screening the rice serving as the raw material for yellow wine from the candidate rice serving as the raw material.
In this embodiment, the amylose content and/or the retrogradation value are used as evaluation indexes to examine the candidate raw material rice, that is, the amylose content alone can be used as the evaluation index, the retrogradation value alone can be used as the evaluation index, and the amylose content and the retrogradation value can be comprehensively considered and used as the evaluation indexes together.
Specifically, there are different screening criteria for different assessment indicators.
In a first embodiment of the invention, when the amylose content X is defined1When used alone as an evaluation index, step S20 can be implemented by:
step S211, according to formula Y1＝1.075-0.157X1Calculating an evaluation value Y1；
Step S212, according to the evaluation value Y1And screening the rice serving as the raw material for yellow wine from the candidate rice serving as the raw material.
Through a plurality of experiments, the inventor finds that the amylose content X of the raw material rice1Yellow wine prepared from the raw material riceThe correlation exists between the qualities, and a parameter which can accurately and reasonably quantify the quality of the yellow wine, namely an evaluation value Y is found by comprehensively considering the correlation and the yellow wine quality quantification mode1And the evaluation value Y1With amylose content X1Has a linear function relationship Y between1＝1.075-0.157X1. Thus, by examining the amylose content X1To obtain an evaluation value Y1And further, the quality of the yellow wine made of the raw material rice can be visually judged.
In practice, the amylose content X1The smaller the evaluation value Y1Larger means better quality of the yellow wine. Thus, the amylose content X can also be detected1Then, the rice as the candidate material is mixed according to the amylose content X1In the order of size of (A), wherein the amylose content X1The smaller the yellow wine is, the better the quality of the yellow wine can be prepared; alternatively, the evaluation value Y may be calculated1Then, the rice as candidate material is evaluated according to the evaluation value Y1Is ranked, wherein the evaluation value Y1The bigger the rice wine, the better the quality of the rice wine can be prepared, and the mode is more intuitive.
In addition, when step S212 is performed, the scheme may be further refined, so that the screening result is more accurate. Specifically, step S212 may be implemented as follows:
step S2120 of determining the evaluation value Y1And if the judgment result is yes, the candidate raw material rice is qualified raw material rice for yellow wine.
The present embodiment explores a criterion when evaluating the value Y1If the standard is higher than the standard, the yellow wine prepared from the corresponding candidate raw material rice has better quality, so that the candidate raw material rice can be judged as qualified raw material rice for the yellow wine; when the evaluation value Y is1When the standard is less than or equal to the standard, the quality of the yellow wine prepared from the corresponding candidate raw material rice is relatively poor. The standard is 0.58.
In a second embodiment of the invention, when the value X is regenerated2When used alone as the evaluation index, step S20 can be realized by the following steps:
step S221, according to formula Y2＝1.326-0.003X2Calculating an evaluation value Y2；
Step S222, according to the evaluation value Y2And screening the rice serving as the raw material for yellow wine from the candidate rice serving as the raw material.
The inventor finds out through a plurality of experiments that the retrogradation value X of the raw material rice2There is a relation with the quality of the yellow wine made from the raw material rice, and a parameter which can accurately and reasonably quantify the quality of the yellow wine, namely an evaluation value Y, is found by comprehensively considering the relation and the quantification mode of the quality of the yellow wine2And the evaluation value Y2And the regeneration value X2Has a linear function relationship Y between2＝1.075-0.157X2. Thus, by examining the regeneration value X2To obtain an evaluation value Y2And further, the quality of the yellow wine made of the raw material rice can be visually judged.
In practical application, the regeneration value X2The smaller the evaluation value Y2Larger means better quality of the yellow wine. Therefore, the regeneration value X may be detected2Then, the candidate raw material rice is treated according to the retrogradation value X2Is ordered according to the size of (a), wherein the regeneration value X2The smaller the yellow wine is, the better the quality of the yellow wine can be prepared; alternatively, the evaluation value Y may be calculated2Then, the rice as candidate material is evaluated according to the evaluation value Y2Is ranked, wherein the evaluation value Y2The bigger the rice wine, the better the quality of the rice wine can be prepared, and the mode is more intuitive.
In addition, when step S222 is performed, the scheme may be further refined, so that the screening result is more accurate. Specifically, step S222 may be implemented as follows:
step S2220 of determining the evaluation value Y2And if the judgment result is yes, the candidate raw material rice is qualified raw material rice for yellow wine.
The present embodiment explores a criterion when evaluating the value Y2When the standard is higher than the standard, the corresponding candidate raw materialThe yellow wine prepared from the rice has better quality, so the candidate raw material rice can be judged as qualified raw material rice for the yellow wine; when the evaluation value Y is2When the standard is less than or equal to the standard, the quality of the yellow wine prepared from the corresponding candidate raw material rice is relatively poor. The standard is 0.23.
Further, in the third example of the present invention, when the amylose content X is set1And a regeneration value X2Together as an evaluation index, step S20 can be implemented by:
step S231, according to formula Y3＝2.401-0.157X1-0.003X2Calculating an evaluation value Y3；
Step S232, according to the evaluation value Y3And screening the rice serving as the raw material for yellow wine from the candidate rice serving as the raw material.
This example gives a general consideration to the amylose content X1And a regeneration value X2Amylose content X1And a regeneration value X2And an evaluation value Y capable of evaluating the quality of yellow wine3There is a functional relationship between them. By detecting amylose content X1And a regeneration value X2That is, the evaluation value Y can be calculated3Then by examining Y3The quality of the yellow wine can be estimated, and then whether the candidate raw material rice is qualified or not is judged.
Similarly, in actual use, the evaluation value Y3Larger means better quality of the yellow wine. Therefore, the evaluation value Y may be calculated3Then, the rice as candidate material is evaluated according to the evaluation value Y3Is ranked, wherein the evaluation value Y3The larger the rice wine, the better the quality of the rice wine can be prepared, and the optimal or better raw material rice for the rice wine can be screened out.
In addition, the screening method can also be quantified. Specifically, step S232 may be performed as follows:
step S2320 of judging the evaluation value Y3And if the judgment result is yes, the candidate raw material rice is qualified raw material rice for yellow wine.
That is to sayWhen the evaluation value Y is stated3When the quality of the yellow wine prepared by the corresponding candidate raw material rice is greater than the preset standard of 0.81, the quality of the yellow wine prepared by the corresponding candidate raw material rice is better, so that the candidate raw material rice can be judged as qualified raw material rice for the yellow wine; when the evaluation value Y is3When the standard is less than or equal to the preset standard of 0.81, the quality of the yellow wine prepared from the corresponding candidate raw material rice is relatively poor.
Further, as a preferred embodiment of the present invention, the evaluation value Y may be further optimized3Is set to 1 when the evaluation value Y is equal to3When the quality of the yellow wine prepared from the corresponding candidate raw material rice is higher than the preset standard 1, the quality of the yellow wine prepared from the corresponding candidate raw material rice is better, so that the candidate raw material rice can be judged as qualified raw material rice for yellow wine, and the screening method of the embodiment can be used for screening the raw material rice for yellow wine with higher quality.
In addition to this, it is also possible to target the amylose content X1And a regeneration value X2Setting the preset criterion, specifically, in the fourth embodiment of the present invention, the step S20 includes:
step S241, when X1Less than 3.1%, and X2When the pressure is less than 365.33 Pa.s, the candidate raw material rice is qualified raw material rice for yellow wine.
The technical solutions of the present invention are further described in detail with reference to the following specific examples, which should be understood as merely illustrative and not limitative.
Example 1
Selecting Feng glutinous rice No. 1, Wan nong glutinous rice, Anhui Tai lake glutinous rice, 896 glutinous rice, 99-25, Daohuaxiang No. 2 and Hui nong miscellaneous No. 3 as candidate raw materials rice for later use.
Detecting the amylose content of each raw material rice according to a detection method specified in the GB/T15683-2008 rice amylose content determination, performing 10 parallel experiments on each raw material rice, taking an average value, and recording as the amylose content X of the raw material rice1This is shown in Table 1.
Detecting the retrogradation value of each raw material rice according to a detection method specified by GB T24852-2010 rice and rice flour gelatinization characteristics determination rapid viscometry methodPerforming 10 times of parallel experiments on the rice, taking an average value, and recording as a retrogradation value X of the raw material rice2This is shown in Table 1.
Wherein the Feng glutinous rice No. 1, Wan round-grained glutinous rice, Anhui Tai lake glutinous rice, 896 glutinous rice and 99-25 glutinous rice all meet the condition of' X1Less than 3.1%, and X2Less than 365.33 pas', therefore, the five candidate raw material rice are qualified raw material rice for yellow wine.
Example 2
Selecting Feng glutinous rice No. 1, Wan nong glutinous rice, Anhui Tai lake glutinous rice, 896 glutinous rice, 99-25, Daohuaxiang No. 2 and Hui nong miscellaneous No. 3 as candidate raw materials rice for later use.
Detecting the amylose content of each raw material rice according to a detection method specified in the GB/T15683-2008 rice amylose content determination, performing 10 parallel experiments on each raw material rice, taking an average value, and recording as the amylose content X of the raw material rice1As shown in table 1.
According to formula Y1＝1.075-0.157X1Calculating an evaluation value Y1And is recorded in table 1.
Comparing the evaluation values Y of seven candidate raw material rice1Wherein, the evaluation value Y of Feng glutinous rice No. 1, Wan round-grained glutinous rice, Anhui Tai lake glutinous rice, 896 glutinous rice and 99-25 glutinous rice1More than 0.58, and based on the results, the five candidate raw material rice are screened as qualified raw material rice for yellow wine.
According to the evaluation value Y1Sorting the five candidate raw material rice, wherein the evaluation value Y of Wanjing glutinous rice is1The highest quality can be judged according to the screening method, and the Wanjing glutinous rice is the best of five qualified raw material rice for yellow wine.
Example 3
Selecting Feng glutinous rice No. 1, Wan nong glutinous rice, Anhui Tai lake glutinous rice, 896 glutinous rice, 99-25, Daohuaxiang No. 2 and Hui nong miscellaneous No. 3 as candidate raw materials rice for later use.
Detecting the retrogradation value of each raw material rice according to a detection method specified by a rapid viscometer method for determining the gelatinization characteristics of GB T24852-2010 rice and rice flour, performing 10 parallel experiments on each raw material rice, taking an average value, and recording as the retrogradation value X of the raw material rice2As shown in table 1.
According to formula Y2＝1.326-0.003X2Calculating an evaluation value Y2And is recorded in table 1.
Comparing the evaluation values Y of seven candidate raw material rice2Wherein, the evaluation value Y of Feng glutinous rice No. 1, Wan round-grained glutinous rice, Anhui Tai lake glutinous rice, 896 glutinous rice and 99-25 glutinous rice2More than 0.23, and based on the results, the five candidate raw material rice are screened as qualified raw material rice for yellow wine.
According to the evaluation value Y2Sorting the five candidate raw material rice, wherein the evaluation value Y of Wanjing glutinous rice is2The highest quality can be judged according to the screening method, and the Wanjing glutinous rice is the best of five qualified raw material rice for yellow wine.
Example 4
Selecting Feng glutinous rice No. 1, Wan nong glutinous rice, Anhui Tai lake glutinous rice, 896 glutinous rice, 99-25, Daohuaxiang No. 2 and Hui nong miscellaneous No. 3 as candidate raw materials rice for later use.
Detecting the amylose content of each raw material rice according to a detection method specified in the GB/T15683-2008 rice amylose content determination, performing 10 parallel experiments on each raw material rice, taking an average value, and recording as the amylose content X of the raw material rice1As shown in table 1.
Detecting the retrogradation value of each raw material rice according to a detection method specified by a rapid viscometer method for determining the gelatinization characteristics of GB T24852-2010 rice and rice flour, performing 10 parallel experiments on each raw material rice, taking an average value, and recording as the retrogradation value X of the raw material rice2As shown in table 1.
According to formula Y3＝2.401-0.157X1-0.003X2Calculating an evaluation value Y3And is recorded in table 1.
Comparing the evaluation values Y of seven candidate raw material rice3Wherein, the evaluation value Y of Feng glutinous rice No. 1, Wan round-grained glutinous rice, Anhui Tai lake glutinous rice, 896 glutinous rice and 99-25 glutinous rice3All are larger than 1, and based on the results, the five candidate raw material rice are screened as qualified raw material rice for yellow wine.
According to the evaluation value Y3Sorting the five candidate raw material rice, wherein the evaluation value Y of Wanjing glutinous rice is3The highest, according to the screening method, the Wanjing can be judgedGlutinous rice is the best of five qualified raw material rice for yellow wine.
TABLE 1 comparison of results of screening of various candidate raw material rice
Example 5 preparation of yellow wine
Taking Feng glutinous rice No. 1, Wan nong glutinous rice, Anhui Tai lake glutinous rice, 896 glutinous rice, 99-25, Daohuaxiang No. 2 and Hui nong miscellaneous No. 3 as raw material rice, and removing impurities.
Crushing raw material rice after impurity removal into rice flour, sieving with a 40-mesh sieve, weighing 200g of rice flour in a 1000mL beaker, adding distilled water according to the material-water ratio of 1:2.5, uniformly mixing, putting the rice flour in a water bath, adding high-temperature resistant α -amylase according to the addition amount of 15U/g dry raw material rice when the temperature of a rice flour solution is raised to 88-89 ℃, putting the rice flour solution in a 95 ℃ water bath for processing for 90min, then cooling to 30 ℃, adjusting the pH to 4.5-5.0 by using lactic acid, putting the rice flour solution in a 65 ℃ water bath, adding glucoamylase according to the addition amount of 150U/g dry raw material rice when the temperature in the solution is 60 ℃, processing for 30min while continuously stirring, then cooling and cleaning the cup wall, wrapping the cup mouth with a plurality of layers of gauzes, sterilizing at 115 ℃ for 10min, cooling, and then adding 1.0 x 107Inoculating the strain per mL, and inoculating the active dry yeast for brewing in an aseptic operation table. Placing the beaker in a biochemical incubator at 25 deg.C, fermenting for 3 days, sampling, measuring the yeast number in the fermented mash, cooling to 20 deg.C, fermenting for 7 days with yellow wine, canning, and pasteurizing to obtain yellow wine product.
Example 6 yellow wine quality
(one) sensory evaluation
Sensory evaluation criteria as shown in Table 2 were established according to the sensory examination method in GB/T13662 and 2008 yellow wine. The yellow wine prepared from seven kinds of raw rice in example 2 was subjected to sensory evaluation according to table 2 by a panel of 7 persons, and the results were averaged after the highest score and the lowest score were removed, and recorded in table 3.
TABLE 2 sensory quality score criteria
TABLE 3 sensory quality score results
As can be seen from the data in Table 3, compared with the rice flower fragrance No. 2 and the Hubei nonglutinous rice No. 3, the Fengguo No. 1, Wan nonglutinous rice, Anhui Taihu glutinous rice, 896 glutinous rice and 99-25 glutinous rice show better sensory quality, and the brewed yellow wine has better flavor and mouthfeel.
(II) yellow wine flavor
The flavor of yellow wine prepared from each of the seven raw material rice in example 2 was examined using an electronic tongue, and the results are shown in table 4.
TABLE 4 flavor test results
As can be seen from the data in Table 4, the flavor of different yellow rice wine is greatly different due to the difference of physicochemical properties of different kinds of rice.
(III) detection of physical and chemical indexes
According to the method specified in GB/T13662-2008 yellow wine, the physicochemical indexes of the yellow wine prepared from the seven raw material rice in example 2 were measured, the physicochemical index items include total sugar, pH and total acid, and the results are shown in Table 5.
TABLE 5 results of physical and chemical index measurements
| Total sugar (g/L) | PH | Total acid (g/L) | |
| Feng glutinous rice No. 1 | 74.75 | 3.62 | 3.26 |
| Wan round-grained glutinous rice | 84.39 | 3.65 | 3.07 |
| Anhui Taihu glutinous rice | 66.75 | 3.62 | 3.56 |
| 896 glutinous rice | 65.24 | 3.76 | 3.49 |
| 99-25 | 59.25 | 3.63 | 3.55 |
| Rice flower fragrance No. 2 | 56.65 | 3.69 | 3.96 |
| Hubei round-grained miscellaneous No. 3 | 47.66 | 3.73 | 4.10 |
The data in table 5 show that the seven kinds of yellow rice wine meet the physicochemical requirements of the traditional dry yellow rice wine, but have higher total sugar content and lower total acid content compared with the flower fragrance of rice No. 2 and the flower taste of Hubei round-grained miscellaneous No. 3, Fenghuo No. 1, Wan round-grained glutinous rice, Anhui Taihu glutinous rice, 896 glutinous rice and 99-25.
In conclusion, the yellow wine prepared from the raw material rice screened by the screening method has better sensory quality, flavor and physicochemical properties, and the screening method can screen qualified special rice for the yellow wine.
The above is only a preferred embodiment of the present invention, and it is not intended to limit the scope of the invention, and various modifications and changes will occur to those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention shall be included in the scope of the present invention.
Claims (9)
1. A method for screening raw material rice for yellow wine is characterized by comprising the following steps:
detecting amylose content X of candidate raw material rice1And a regeneration value X2；
According to said X1And/or X2And screening the rice serving as the raw material for yellow wine from the candidate rice serving as the raw material.
2. The method for screening raw rice for yellow wine according to claim 1, wherein the X is the same as the X1And/or X2The step of screening the rice serving as the raw material for yellow wine from the candidate rice comprises the following steps:
according to formula Y1＝1.075-0.157X1Calculating an evaluation valueY1；
According to the evaluation value Y1And screening the rice serving as the raw material for yellow wine from the candidate rice serving as the raw material.
3. The method of screening raw rice for yellow wine according to claim 2, wherein the evaluation value Y is used1The step of screening the rice serving as the raw material for yellow wine from the candidate rice comprises the following steps:
judging the evaluation value Y1And if the judgment result is yes, the candidate raw material rice is qualified raw material rice for yellow wine.
4. The method for screening raw rice for yellow wine according to claim 1, wherein the X is the same as the X1And/or X2The step of screening the rice serving as the raw material for yellow wine from the candidate rice comprises the following steps:
according to formula Y2＝1.326-0.003X2Calculating an evaluation value Y2；
According to the evaluation value Y2And screening the rice serving as the raw material for yellow wine from the candidate rice serving as the raw material.
5. The method of screening raw rice for yellow wine according to claim 4, wherein the evaluation value Y is used2The step of screening the rice serving as the raw material for yellow wine from the candidate rice comprises the following steps:
judging the evaluation value Y2And if the judgment result is yes, the candidate raw material rice is qualified raw material rice for yellow wine.
6. The method for screening raw rice for yellow wine according to claim 1, wherein the X is the same as the X1And/or X2The step of screening the rice serving as the raw material for yellow wine from the candidate rice comprises the following steps:
according to formula Y3＝2.401-0.157X1-0.003X2Calculating an evaluation value Y3；
According to the evaluation value Y3And screening the rice serving as the raw material for yellow wine from the candidate rice serving as the raw material.
7. The method of screening raw rice for yellow wine according to claim 6, wherein the evaluation value Y is used3The step of screening the rice serving as the raw material for yellow wine from the candidate rice comprises the following steps:
judging the evaluation value Y3And if the judgment result is yes, the candidate raw material rice is qualified raw material rice for yellow wine.
8. The method of screening raw rice for yellow wine according to claim 7, wherein the evaluation value Y is used3The step of screening the rice serving as the raw material for yellow wine from the candidate rice comprises the following steps:
judging the evaluation value Y3And if the judgment result is yes, the candidate raw material rice is qualified raw material rice for yellow wine.
9. The method for screening raw rice for yellow wine according to claim 1, wherein the X is the same as the X1And/or X2The step of screening the rice serving as the raw material for yellow wine from the candidate rice comprises the following steps:
when X is present1Less than 3.1%, and X2When the pressure is less than 365.33 Pa.s, the candidate raw material rice is qualified raw material rice for yellow wine.
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| CN107464020A (en) * | 2017-08-03 | 2017-12-12 | 中南林业科技大学 | A kind of rice made products processes raw material rapid screening method |
| CN108991321A (en) * | 2018-09-03 | 2018-12-14 | 武汉轻工大学 | A kind of sorghum pearl barley infusing potable and preparation method thereof and pearl barley drink |
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| CN107464020A (en) * | 2017-08-03 | 2017-12-12 | 中南林业科技大学 | A kind of rice made products processes raw material rapid screening method |
| US20190041374A1 (en) * | 2017-08-03 | 2019-02-07 | Central South University Of Forestry And Technology | Rapid screening method of processing raw rice for rice products |
| CN108991321A (en) * | 2018-09-03 | 2018-12-14 | 武汉轻工大学 | A kind of sorghum pearl barley infusing potable and preparation method thereof and pearl barley drink |
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