CN112111355A - Cooking wine with high-efficiency fishy smell removing capability and preparation method thereof - Google Patents
Cooking wine with high-efficiency fishy smell removing capability and preparation method thereof Download PDFInfo
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- 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
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Organic Chemistry (AREA)
- Genetics & Genomics (AREA)
- General Health & Medical Sciences (AREA)
- Wood Science & Technology (AREA)
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- Biotechnology (AREA)
- General Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
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Abstract
The invention discloses cooking wine with high-efficiency fishy smell removing capability and a preparation method thereof, belonging to the technical field of fermentation. The invention also provides cooking wine, which is prepared by crushing auxiliary materials of sage, origanum vulgaris, pepper, ginger and grape seed, uniformly mixing the crushed auxiliary materials with yellow wine to obtain a mixed solution, leaching the mixed solution at room temperature, and filtering the leached mixed solution to obtain the cooking wine; the addition amounts of the sage, the oregano, the pepper, the ginger and the grape seed are respectively 0-2% of the weight of the yellow wine, the fishy smell removing capability of the cooking wine prepared by adopting the auxiliary material with the fishy smell removing capability is greatly improved, and the fishy smell removing capability of the cooking wine is up to 84.69%.
Description
Technical Field
The invention relates to cooking wine with high-efficiency fishy smell removing capability and a preparation method thereof, belonging to the technical field of fermentation.
Background
Cooking wine is a unique wine seasoning in China, and the cooking wine is an indissoluble seasoning in the catering industry and home cooking, so that the market is huge. Currently, despite the wide variety and brand of flavoring cooking wine on the market, in recent years, as the flavoring cooking wine market has undergone industry integration and capital integration, the cooking wine industry has transitioned from a relatively lagged industry to a fiercely competitive market industry.
Cooking wine is wine specially used for cooking seasoning; the application of the cooking wine has been for thousands of years in China, and some countries in Japan, America and Europe also have the habit of using the cooking wine, theoretically, beer, white wine, yellow wine, wine and whiskey can be used as the cooking wine, but people find that dishes cooked by different cooking wines have far-ranging flavors after long-term practice and taste. After trial and error, it was found that yellow wine cooking was the best. The cooking wine has the functions of removing fishy and mutton smells, because the ethanol in the wine has the volatilization function, so that the proteins and amines with fishy and mutton smells in the meat are volatilized, and the proteins and the lipids in the meat cannot be damaged; and secondly, because the cooking wine contains more amino acid, sugar, organic acid and a plurality of vitamins and is rich in nutrition, the cooking wine can play a role in enhancing fragrance and taste, and the food has strong fragrance and delicious taste after being heated. The seasoning function of other seasonings is not similar, and the cooking wine does not improve the dish application effect from the positive side, but eliminates, reduces or covers the negative characteristics of the food material, so that the delicacy of the food material is embodied.
The seasoning cooking wine is an essential seasoning for removing fishy and mutton smells and enhancing flavor, and is mainly used for removing the fishy and mutton smells of fish, poultry, livestock meat and the like and improving the fragrance and delicate flavor of dishes. The most important index for measuring the quality of the cooking wine is the test of the fishy smell removing capability of the cooking wine after the cooking wine acts on fish, poultry meat, livestock meat and the like.
Although the seasoning cooking wine sold in the market can play a role in removing fishy smell and seasoning, at the beginning of an experiment, after a large amount of seasoning wine sold in the market is measured, the problem group finds that the fishy smell removing capability of the cooking wine sold in the market at present is only about 20% -50%, especially the fishy smell removing effect on fish and meat with heavy fishy smell is not good, the cooking wine sold in the market at present has the defect of insufficient fishy smell removing capability, and the using effect of consumers is seriously influenced, so that the seasoning cooking wine which can remove fishy smell efficiently and obviously improve freshness is researched and developed to meet the taste requirements and consumption concept of the consumers, and has important significance for promoting the rapid development of the cooking wine industry.
Disclosure of Invention
The invention firstly provides an auxiliary material for removing fishy smell, and the auxiliary material comprises the components of salvia officinalis, origanum vulgaris, pepper, ginger and grape seeds.
The invention also provides cooking wine, which is prepared by crushing the auxiliary materials of sage, origanum vulgaris, pepper, ginger and grape seed, uniformly mixing the crushed auxiliary materials with yellow wine to obtain a mixed solution, leaching the mixed solution at 25-30 ℃, and filtering the leached mixed solution to obtain the cooking wine; the addition amounts of the sage, the oregano, the pepper, the ginger and the grape seed are respectively 0-2% of the weight of the yellow wine and not 0%.
In one embodiment of the invention, the added amounts of the sage, the oregano, the pepper, the ginger and the grape seed are respectively 1.0-1.5% of the weight of the yellow wine.
The invention also provides a preparation method of the cooking wine, which comprises the following steps:
pulverizing the above adjuvants, and respectively obtaining herba Salvia officinalis powder, herba Origani powder, fructus Zanthoxyli powder, rhizoma Zingiberis recens powder, and grape seed powder, adding the obtained herba Salvia officinalis powder, herba Origani powder, fructus Zanthoxyli powder, rhizoma Zingiberis recens powder, and grape seed powder into yellow wine to obtain mixed solution, leaching the mixed solution at room temperature, and filtering to obtain cooking wine;
in one embodiment of the invention, the amounts of the sage powder, the oregano powder, the pepper powder, the ginger powder and the grape seed powder added are respectively 0-2% and not 0% of the weight of the base wine of the cooking wine.
In one embodiment of the invention, the amounts of the sage powder, the oregano powder, the pepper powder, the ginger powder and the grape seed powder added are respectively 1.0-1.5% of the weight of the base wine of the cooking wine.
In one embodiment of the invention, the leaching time in step (2) is 2-12 d.
In one embodiment of the invention, the leaching time in step (2) is 4-6 d.
In one embodiment of the invention, the preparation method of the yellow wine comprises the following steps: mixing glutinous rice flour with water to obtain a brewing raw material; preheating a brewing raw material, and adding alpha-amylase into the brewing raw material for gelatinization to obtain a gelatinized brewing raw material; cooling the gelatinized brewing raw material, and adding neutral protease for enzymolysis to obtain an enzymolyzed brewing raw material; adding saccharifying enzyme into the wine brewing raw material subjected to enzymolysis for saccharification to obtain a saccharified wine brewing raw material; inactivating enzyme of the saccharified brewing raw material, and adding saccharomyces cerevisiae and lactobacillus plantarum for fermentation to obtain fermentation liquor; and filtering the fermentation liquor to obtain the yellow wine.
In one embodiment of the invention, the addition amount of the alpha-amylase in the brewing raw material is 20-40U/g of glutinous rice flour, the gelatinization temperature is 92-95 ℃ and the time is 50-60 min, the addition amount of the neutral protease in the gelatinized brewing raw material is 1050-2250U/g of glutinous rice flour, the enzymolysis temperature is 50-55 ℃ and the time is 80-120 min, the addition amount of the saccharifying enzyme in the brewing raw material after enzymolysis is 36-84U/g of glutinous rice flour, the saccharification temperature is 60-62 ℃ and the time is 180-210 min, and the addition amount of the saccharomyces cerevisiae in the saccharified brewing raw material is 1.3 × 106～2.7×106CFU/g glutinous rice flour; the addition amount of the lactobacillus plantarum in the saccharified wine brewing raw material is 1.2 multiplied by 104～2.2×104CFU/g glutinous rice flour.
In one embodiment of the invention, the addition amount of the alpha-amylase in the wine brewing raw material is 20-40U/gGlutinous rice flourThe gelatinization temperature is 92-95 ℃ and the time is 50-60 min, the addition amount of the neutral protease in the gelatinized brewing raw material is 2250U/g of glutinous rice flour, the enzymolysis temperature is 50-55 ℃ and the time is 80-120 min, the addition amount of the saccharifying enzyme in the enzymatically hydrolyzed brewing raw material is 36-84U/g of glutinous rice flour, the saccharification temperature is 60-62 ℃ and the time is 180-210 min, and the addition amount of the saccharomyces cerevisiae in the saccharified brewing raw material is 2.7 multiplied by 106CFU/g glutinous rice flour; the addition amount of the lactobacillus plantarum in the saccharified wine brewing raw material is 1.2 multiplied by 104CFU/g glutinous rice flour.
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 alpha-amylase is a high temperature alpha-amylase.
In one embodiment of the present invention, the temperature of enzyme deactivation is 90-95 ℃ and the time is 20-30 min.
In one embodiment of the present invention, the temperature for enzyme deactivation is 90 ℃ and the time is 30 min.
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.
The invention also provides application of the method in production of cooking wine.
Advantageous effects
(1) The cooking wine has the fishy smell removing capability of reaching 84.69 percent and has extremely high application prospect in the field of food.
(2) By adopting the preparation method of the cooking wine with high fishy smell removing capability, after the obtained cooking wine is acted on fish, poultry meat, livestock meat and the like, the fishy smell substances of the fish, the poultry meat, the livestock meat and the like before and after the action are detected, and the result shows that the content of the total fishy smell substances after the cooking wine is acted on the fish, the poultry meat, the livestock meat and the like is greatly reduced, and the content of the total fishy smell substances after the cooking wine is acted is reduced by 84.69 percent compared with the content of the total fishy smell substances before the action.
Drawings
FIG. 1: a flow chart of a preparation process of the fishy smell removing cooking wine.
Detailed Description
The invention is further illustrated with reference to specific examples.
The glutinous rice referred to in the following examples was purchased from the Wuxi European supermarket; the high temperature alpha-amylase referred to in the examples below was purchased from yulibao biotechnology limited, guangzhou; neutral proteases and saccharifying enzymes referred to in the following examples were purchased from Impermann (China) Co., Ltd; the Saccharomyces cerevisiae (Saccharomyces cerevisiae) referred to in the following examples is Saccharomyces cerevisiae (Saccharomyces cerevisiae) N85 purchased from china industrial microbial strain collection management center with product number of cic 1009; lactobacillus plantarum (lactobacillus. plantarum) referred to in the following examples was purchased from the china industrial microbial strain collection management center with product number cic 20038; the sage, the oregano, the pepper and the ginger related to the following examples are all purchased from the flavor silver treasure spice, and the grape seeds are from the Xinjiang producing area; the following examples relate to zanthoxylum bungeanum, ginger, pepper, lemon, fennel, liquorice, nutmeg, cinnamon, bay leaves and basil, all purchased from a tin-free local supermarket; the following examples relate to commercially available cooking liquors A-C of the Wang and cooking liquor brand, D-F of the Laoheng and cooking liquor brand, G-I of the Qian He cooking liquor brand and J of the Hengshun cooking liquor brand, all purchased from Wuxi European supermarket.
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 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 amino acid nitrogen comprises the following steps: refer to the amino acid nitrogen determination method in the national standard GB/T13662-.
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 method for detecting the content of fishy smell substances after cooking wine treatment comprises the following steps: adding 3g of fish and 1mL of cooking wine into a 20mL headspace bottle with a miniature magnetic stirrer, boiling in a boiling water bath for 10min, cooling, adding 5mL of saturated saline solution, placing on a magnetic stirring table, inserting an SPME needle tube into the headspace bottle, performing headspace extraction at 60 ℃ for 45min, taking out, rapidly inserting into a sample inlet of a gas chromatograph, desorbing at 250 ℃ for 5min, and taking out the SPME needle tube. The chromatographic column is HP-5MS (30m × 0.25mm × 0.25 μm), the initial temperature of the column is 40 deg.C, the initial temperature is maintained for 3min, the temperature is raised to 200 deg.C at a speed of 5 deg.C/min, the initial temperature is maintained for 2min, and the initial temperature is raised to 250 deg.C at a speed of 10 deg.C/min, and the initial temperature is maintained for 5 min; ionization energy 70eV, ion source temperature: 230 ℃, transmission line temperature: 270 ℃.
And calculating the fishy smell removing capability of the cooking wine according to the change of the fish fishy smell substances before and after the cooking wine treatment.
The calculation formula of the fishy smell removing capability of the cooking wine is as follows:
example 1: preparation of cooking wine
The method comprises the following specific steps:
1. preparation of cooking wine
(1) Preparing yellow wine: 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 ℃ and keeping the temperature for 10min for preheating, adding high-temperature alpha-amylase into the brewing raw material according to the addition amount of 40U/g of glutinous rice flour, heating to 95 ℃ and keeping the temperature for 50min for pasting to obtain the pasted brewing raw material; cooling the gelatinized wine brewing raw material to 50 ℃, adding neutral protease into the gelatinized wine brewing raw material in an amount of 2250U/g of glutinous rice flour, and keeping the temperature at 50 ℃ for 120min for enzymolysis to obtain the wine brewing raw material subjected to enzymolysis; adding saccharifying enzyme into the wine brewing raw material after enzymolysis at the addition amount of 180U/g glutinous rice flour, heating to 60 deg.C, and keeping for 3 hr for saccharification to obtainObtaining saccharified wine brewing raw materials; heating the saccharified wine brewing raw material to 90 ℃ and keeping for 30min for enzyme deactivation, and then adding 2.7 multiplied by 10 to the saccharified wine brewing raw material6Adding Saccharomyces cerevisiae in the amount of 1.2 × 10 CFU/g glutinous rice flour4Adding lactobacillus plantarum into the CFU/g glutinous rice flour, and fermenting for 6d at the temperature of 30 ℃ to obtain fermentation liquor; filtering the fermentation liquor by filter paper; heating yellow wine to 85 deg.C, maintaining for 45min, and sterilizing to obtain yellow wine. As can be seen from Table 1, the alcohol content of the finished yellow wine obtained by brewing is 14.09%, the total sugar content is 3.5g/L, the total acid content is 3.04g/L, the amino acid nitrogen content is 0.45g/L, and the non-sugar solid content is 21.38g/L, and thus, the physicochemical indexes of the finished yellow wine meet the national standard of yellow wine (GB/T13662-.
TABLE 1 relevant indices of cooking wine base
(2) Preparation of the fishy smell removing cooking wine: respectively pulverizing herba Salvia officinalis, Oregano, fructus Zanthoxyli, rhizoma Zingiberis recens, and grape seed in a pulverizer to obtain herba Salvia officinalis powder, Oregano powder, fructus Zanthoxyli powder, rhizoma Zingiberis recens powder, and grape seed powder; weighing 500g of yellow wine obtained in the step (1), adding sage powder, oregano powder, pepper powder, ginger powder and grape seed powder into the yellow wine according to 1.5% of the weight of the yellow wine, respectively, leaching for 6 days at 28 ℃, and filtering to obtain the fishy smell removed cooking wine (the specific production process is shown in figure 1).
Example 2: determination of fishy smell removing capability of cooking wine
The method comprises the following specific steps:
(1) detecting the content of fishy smell substances before cooking wine treatment:
adding 3g of fish and 6mL of saturated salt water into a 20mL headspace bottle with a miniature magnetic stirrer, placing on a magnetic stirring table, inserting an SPME needle tube into the headspace bottle, performing headspace extraction at 60 ℃ for 45min, taking out, rapidly inserting into a sample inlet of a gas chromatograph, desorbing at 250 ℃ for 5min, and taking out the SPME needle tube. The chromatographic column is HP-5MS (30m × 0.25mm × 0.25 μm), the initial temperature of the column is 40 deg.C, the initial temperature is maintained for 3min, the temperature is raised to 200 deg.C at a speed of 5 deg.C/min, the initial temperature is maintained for 2min, and the initial temperature is raised to 250 deg.C at a speed of 10 deg.C/min, and the initial temperature is maintained for 5 min; ionization energy 70eV, ion source temperature: 230 ℃, transmission line temperature: 270 ℃.
(2) Detecting the content of fishy smell substances after cooking wine treatment:
adding 3g of fish and 1mL of the fishy smell removing cooking wine obtained in the embodiment 1 into a 20mL headspace bottle with a miniature magnetic stirrer, boiling in a boiling water bath for 10min, cooling, adding 5mL of saturated saline solution, placing on a magnetic stirring table, inserting an SPME needle tube into the headspace bottle, performing headspace extraction at 60 ℃ for 45min, taking out, rapidly inserting into a sample inlet of a gas chromatograph, desorbing at 250 ℃ for 5min, and taking out the SPME needle tube. The chromatographic column is HP-5MS (30m × 0.25mm × 0.25 μm), the initial temperature of the column is 40 deg.C, the initial temperature is maintained for 3min, the temperature is raised to 200 deg.C at a speed of 5 deg.C/min, the initial temperature is maintained for 2min, and the initial temperature is raised to 250 deg.C at a speed of 10 deg.C/min, and the initial temperature is maintained for 5 min; ionization energy 70eV, ion source temperature: 230 ℃, transmission line temperature: 270 ℃.
And calculating the fishy smell removing capability of the cooking wine according to the change of the fish fishy smell substances before and after the cooking wine treatment.
The calculation formula of the fishy smell removing capability of the cooking wine is as follows:
the fishy smell removing cooking liquors obtained in example 1 and 10 kinds of common commercial cooking liquors were measured for fishy smell removing ability according to the above-mentioned methods, respectively (see table 2).
TABLE 2 comparison of fishy smell removing cooking wine with commercially available cooking wine
As can be seen from Table 2, the fishy smell removing capability of the cooking wine prepared by the invention is 84.69%, which is obviously higher than that of other 10 commercial cooking wines. The comparison of the total fishy smell substances before and after the fishy smell removal of the fishy smell-removed cooking wine and the commercial cooking wine and the content thereof are shown in table 3, and the main flavor substances of the fishy smell-removed cooking wine and the commercial cooking wine are shown in table 4.
The fishy smell removing capability and the oxidation resistance have a relatively large relationship, and the oxidation resistance substances mainly comprise polyphenol, flavonoid and the like. The detection of these substances in liquid phase is usually different from the detection of flavor substances. The flavor-improving substances are mainly alcohols and esters, and the alcohols and the acids in the food materials generate the esters under the heating condition to achieve the flavor-improving effect.
TABLE 3 comparison of total fishy smell substances and their contents before and after deodorization of deodorized cooking wine with commercially available cooking wine (1)
TABLE 3 comparison of total fishy smell substances and their contents before and after deodorization of deodorized cooking wine with commercially available cooking wine (2)
Remarking: wherein "NA" represents: not detected.
TABLE 4 fishy smell-removed cooking wine and commercial cooking wine
As can be seen from Table 4, the main flavor substance 4-terpene alcohol (28.60%) of the deodorized cooking wine is the main component of the prickly ash volatile oil. The spices such as pricklyash peel and ginger all contain eucalyptol (5.5%), 2-arrowol (4.44%) and linalool (8.86%) which are components in ginger, alpha-terpineol (3.62%) which is a component in sage, and carvacrol (6.96%) which is present in oregano.
Isoamyl alcohol (4.08%) and beta-phenylethyl alcohol (2.79%) are important aromatic compounds in yellow wine, and the yellow wine is soft and elegant in rose fragrance.
The main flavor substances of the A-C cooking wine, namely oleamide (14.20-19.72 percent) and stearamide (1.54-2.13 percent), are spicy substances such as pepper, pepper and the like, and the fact that the pepper, pepper and other spices are added into the three cooking wines is described.
The D-F cooking wine has the highest content of phenethyl alcohol (14.79-24.33 percent) which is a main flavor substance, and has higher content of dodecanal dimethyl acetal (1.35-4.78 percent), succinic acid monoethyl ester (1.83-9.42 percent), D-pyroglutamic acid tert-butyl ester (1.25-6.34 percent) and palmitic acid (2.18-3.12 percent), which indicates that the three cooking wines are aging type cooking wines mainly taking phenethyl alcohol, esters and other yellow wine flavor substances.
The highest content of eugenol in the G-I cooking wine is 25.89-29.45 percent, the eugenol exists in clove, nutmeg and cassia volatile oil, and the highest content of eugenol is oleamide (5.38-10.58 percent), which is a numb-flavor substance of spices such as pepper, pepper and the like.
The J cooking wine has higher contents of beta-phenethyl alcohol, isoamylol and ethyl acetate and less other flavor substances, which indicates that the cooking wine does not contain spice.
Example 3: preparation of cooking wine with different additive amounts of auxiliary materials
The method comprises the following specific steps:
the specific implementation manner is the same as that of examples 1-2, except that the addition amounts of sage powder, oregano powder, pepper powder, ginger powder and grape seed powder in yellow wine are respectively replaced by 0%, 0.5%, 1.5%, 2% and 2.5% of the base wine. The fishy smell removing capability of the cooking wine with different additive amounts of the auxiliary materials is shown in the table 5:
TABLE 5 fishy smell removing ability of cooking wine with different additive amounts of auxiliary materials
As can be seen from table 5, the fishy smell removing ability of the cooking wine is enhanced with the increase of the additive amount of the auxiliary materials, but the fishy smell removing ability of the cooking wine is weakened when the additive amount of the auxiliary materials exceeds 1.5%. The main reason is that after the addition amount of the auxiliary materials reaches a certain amount, the yellow wine has saturated auxiliary material leaching capacity, and the fishy smell removing capacity of the cooking wine is slightly enhanced and finally tends to be stable along with the increase of the addition amount of the auxiliary materials. Therefore, the fishy smell removing capability of the cooking wine and the cost of the auxiliary materials are comprehensively considered, and the addition amount of the auxiliary materials is 1.0-1.5 percent of the weight of the yellow wine.
Example 4: preparation of cooking wine with different extraction times of auxiliary materials
The method comprises the following specific steps:
the specific implementation manner is the same as that in examples 1-2, except that the extraction time of sage powder, oregano powder, pepper powder, ginger powder and grape seed powder in yellow wine is respectively replaced by 2, 4, 6, 8, 10 and 12 days. The fishy smell removing ability of the cooking wine with different leaching time is shown in the table 6:
TABLE 6 fishy smell removing ability of cooking wine of different extraction time of auxiliary materials
As can be seen from Table 6, the fishy smell removing ability of the cooking wine is gradually enhanced with the increase of the leaching time of the auxiliary materials when the leaching time is 2-6d, and the fishy smell removing ability of the cooking wine is strongest when the leaching time is 6 d. After the leaching time exceeds 6d, the fishy smell removing capability of the cooking wine is weakened along with the increase of the leaching time, and when the leaching time reaches 12d, the fishy smell removing capability of the cooking wine is enhanced in a small range. This may be because as the time of extraction of the adjuvant increases, part of the active ingredient in the adjuvant becomes ineffective.
Therefore, by combining the analysis, when the leaching time of the auxiliary materials is 4-6 days, the prepared cooking wine has stronger fishy smell removing capability.
Comparative example 1:
the specific implementation manner is the same as that of the embodiment 1-2, except that 15 groups of other auxiliary materials are respectively replaced by sage powder, oregano powder, pepper powder, ginger powder and grape seed powder; respectively as follows:
group 1: sage powder;
and 2, group: chinese prickly ash powder;
and 3, group: ginger powder;
4 groups are as follows: oregano powder;
and 5, group: grape seed powder;
6 groups are as follows: pepper powder;
7 groups of: lemon powder;
and 8 groups: herba Salvia officinalis powder, fructus Zanthoxyli powder, and rhizoma Zingiberis recens powder;
9 groups of: herba Salvia officinalis powder, fructus Zanthoxyli powder, rhizoma Zingiberis recens powder, and herba Origani powder;
10 groups: herba Salvia officinalis powder, fructus Zanthoxyli powder, rhizoma Zingiberis recens powder, and grape seed powder;
11 groups: origanum vulgaris powder, fructus Zanthoxyli powder, rhizoma Zingiberis recens powder, and grape seed powder;
12 groups of: herba Salvia officinalis powder, fructus Zanthoxyli powder, rhizoma Zingiberis recens powder, fructus Piperis powder, and fructus Citri Limoniae powder;
13 groups: herba Salvia officinalis powder, fructus Zanthoxyli powder, rhizoma Zingiberis recens powder, fructus Foeniculi powder, and Glycyrrhrizae radix powder;
14 groups of: herba Salvia officinalis powder, fructus Zanthoxyli powder, rhizoma Zingiberis recens powder, semen Myristicae powder, and cortex Cinnamomi powder;
15 groups of: herba Salvia officinalis powder, fructus Zanthoxyli powder, rhizoma Zingiberis recens powder, folium Neocinnamomi Delavayi powder, and herba Ocimi powder.
The 15 groups of cooking liquors obtained above were each tested for their fishy smell removing ability (see table 7 for results). As can be seen from table 7, the fishy smell removing ability of the cooking wine prepared by adopting other auxiliary materials is smaller than that of the cooking wine of the invention; the maximum fishy smell removing capability of the cooking wine prepared by adopting other auxiliary materials is only 72.10%, and the fishy smell removing capability of the cooking wine can reach as high as 84.69%.
TABLE 7 cooking wine made with different auxiliary materials for removing fishy smell
Comparative example 2:
in step (2), the addition amounts of 5 adjuvants were adjusted to be: the weight of the sage powder is 1.5 percent of the weight of the base wine, the weight of the oregano powder is 1.0 percent of the weight of the base wine, the weight of the pepper powder is 1.5 percent of the weight of the base wine, the weight of the ginger powder is 1.5 percent of the weight of the base wine, and the weight of the grape seed powder is 1.0 percent of the weight of the base wine;
the results were: the fishy smell removing capability of the prepared cooking wine is 75.13%, and the relative content of carvacrol in flavor substances is reduced.
Comparative example 3:
the specific implementation manner is the same as that of examples 1-2, except that the addition amounts of sage powder, oregano powder, pepper powder, ginger powder and grape seed powder in yellow wine are respectively replaced by: the weight of the sage powder is 1.5 percent of the weight of the base wine, the weight of the oregano powder is 0.5 percent of the weight of the base wine, the weight of the pepper powder is 1.5 percent of the weight of the base wine, the weight of the ginger powder is 1.5 percent of the weight of the base wine, and the weight of the grape seed powder is 0.5 percent of the weight of the base wine;
the results were: the fishy smell removing capability of the prepared cooking wine is 66.57%, the relative content of carvacrol in flavor substances is reduced to 0.95%, and the relative content of other phenolic substances is also reduced.
Comparative example 4:
the specific implementation manner is the same as that of examples 1-2, except that the addition amounts of sage powder, oregano powder, pepper powder, ginger powder and grape seed powder in yellow wine are respectively replaced by: the weight of the sage powder is 2.0 percent of the weight of the base wine, the weight of the oregano powder is 1.5 percent of the weight of the base wine, the weight of the pepper powder is 1.5 percent of the weight of the base wine, the weight of the ginger powder is 1.5 percent of the weight of the base wine, and the weight of the grape seed powder is 2.0 percent of the weight of the base wine;
the results were: the fishy smell removing capability of the prepared cooking wine is 77.26%, and the main flavor substances and the relative content thereof are hardly changed.
Comparative example 5:
the specific implementation manner is the same as that of examples 1-2, except that the addition amounts of sage powder, oregano powder, pepper powder, ginger powder and grape seed powder in yellow wine are respectively replaced by: the weight of the sage powder is 0.1 percent of the weight of the base wine, the weight of the oregano powder is 1.0 percent of the weight of the base wine, the weight of the pepper powder is 0.1 percent of the weight of the base wine, the weight of the ginger powder is 1.0 percent of the weight of the base wine, and the weight of the grape seed powder is 1.5 percent of the weight of the base wine;
the results were: the prepared cooking wine has the fishy smell removing capability of 59.38%, the relative contents of 4-terpene alcohol and alpha-terpineol in flavor substances of the cooking wine are reduced, and the relative contents of 2-arrowhead alcohol and linalool are increased.
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. The auxiliary material for removing fishy smell is characterized by comprising the components of salvia, origanum vulgaris, pepper, ginger and grape seeds.
2. A cooking wine, which is characterized in that the auxiliary material of claim 1 is crushed and then is uniformly mixed with yellow wine to obtain a mixed solution; leaching the mixed solution at 25-30 deg.C, and filtering to obtain cooking wine; the auxiliary materials of claim 1, wherein the addition amounts of sage, origanum vulgaris, pepper, ginger and grape seed in the yellow wine are respectively 0-2% and not 0% of the weight of the yellow wine.
3. The cooking wine of claim 2, wherein the additive amount of the auxiliary material of claim 1 in the yellow wine is 1.0-1.5% of the weight of the yellow wine.
4. A process for the preparation of a cooking wine as claimed in claim 2 or 3, characterised in that it comprises: pulverizing the adjuvant of claim 1, and mixing with yellow wine to obtain a mixed solution; extracting the mixed solution at 25-30 deg.C, and filtering to obtain cooking wine.
5. The method for preparing cooking wine according to claim 4, wherein the sage powder, oregano powder, zanthoxylum powder, ginger powder and grape seed powder are added in an amount of 0% to 2% by weight, respectively, of the cooking wine base, but not 0%.
6. The method for preparing cooking wine according to claim 5, wherein the sage powder, oregano powder, zanthoxylum powder, ginger powder and grape seed powder are added in an amount of 1.0 to 1.5% by weight of the cooking wine base, respectively.
7. The method for preparing cooking wine according to any one of claims 4 to 6, wherein the mixed solution is extracted at 25 to 30 ℃ for 2 to 12 days.
8. The method for preparing cooking wine according to claim 7, wherein the yellow wine is prepared by the following steps: mixing glutinous rice flour with water to obtain a brewing raw material; preheating a brewing raw material, and adding alpha-amylase into the brewing raw material for gelatinization to obtain a gelatinized brewing raw material; cooling the gelatinized brewing raw material, and adding neutral protease for enzymolysis to obtain an enzymolyzed brewing raw material; adding saccharifying enzyme into the wine brewing raw material subjected to enzymolysis for saccharification to obtain a saccharified wine brewing raw material; inactivating enzyme of the saccharified brewing raw material, and adding saccharomyces cerevisiae and lactobacillus plantarum for fermentation to obtain fermentation liquor; and filtering the fermentation liquor to obtain the yellow wine.
9. The method for preparing cooking wine according to claim 8, wherein the alpha-amylase is added into the brewing raw material in an amount of 20-40U/g glutinous rice flour, the gelatinization temperature is 92-95 ℃, the time is 50-60 min, and the neutral protease is added into the pasteThe addition amount of the saccharified wine brewing raw material is 1050-2250U/g glutinous rice powder, the enzymolysis temperature is 50-55 ℃, the enzymolysis time is 80-120 min, the addition amount of the saccharifying enzyme in the wine brewing raw material after enzymolysis is 36-84U/g glutinous rice powder, the saccharifying temperature is 60-62 ℃, the saccharifying time is 180-210 min, and the addition amount of the saccharomyces cerevisiae in the saccharified wine brewing raw material is 1.3 multiplied by 106～2.7×106CFU/g glutinous rice flour; the addition amount of the lactobacillus plantarum in the saccharified wine brewing raw material is 1.2 multiplied by 104～2.2×104CFU/g glutinous rice flour.
10. Use of the method according to any one of claims 4 to 9 for the production of cooking wine.
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| CN111057632A (en) * | 2020-01-17 | 2020-04-24 | 江南大学 | Method for producing yellow wine |
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| CN111057632A (en) * | 2020-01-17 | 2020-04-24 | 江南大学 | Method for producing yellow wine |
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Application publication date: 20201222 |