CN114657039A - Yellow rice wine and preparation method thereof - Google Patents
Yellow rice wine and preparation method thereof Download PDFInfo
- Publication number
- CN114657039A CN114657039A CN202210436990.8A CN202210436990A CN114657039A CN 114657039 A CN114657039 A CN 114657039A CN 202210436990 A CN202210436990 A CN 202210436990A CN 114657039 A CN114657039 A CN 114657039A
- Authority
- CN
- China
- Prior art keywords
- rice
- lactobacillus paracasei
- water
- particles
- enzyme
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 36
- 235000019991 rice wine Nutrition 0.000 title claims description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 226
- 241000209094 Oryza Species 0.000 claims abstract description 224
- 235000009566 rice Nutrition 0.000 claims abstract description 224
- 241000186605 Lactobacillus paracasei Species 0.000 claims abstract description 178
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 132
- 102000004190 Enzymes Human genes 0.000 claims abstract description 122
- 108090000790 Enzymes Proteins 0.000 claims abstract description 122
- 235000014101 wine Nutrition 0.000 claims abstract description 105
- 238000000855 fermentation Methods 0.000 claims abstract description 79
- 230000004151 fermentation Effects 0.000 claims abstract description 79
- 239000002245 particle Substances 0.000 claims abstract description 72
- 238000002156 mixing Methods 0.000 claims abstract description 56
- 238000000034 method Methods 0.000 claims abstract description 47
- 239000000725 suspension Substances 0.000 claims abstract description 42
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 40
- 239000007788 liquid Substances 0.000 claims abstract description 38
- 239000000243 solution Substances 0.000 claims abstract description 34
- 239000011259 mixed solution Substances 0.000 claims abstract description 28
- 230000008569 process Effects 0.000 claims abstract description 27
- 238000006243 chemical reaction Methods 0.000 claims abstract description 26
- 238000002791 soaking Methods 0.000 claims abstract description 25
- 238000001914 filtration Methods 0.000 claims abstract description 24
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 21
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 21
- 239000000661 sodium alginate Substances 0.000 claims abstract description 21
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 21
- 230000001954 sterilising effect Effects 0.000 claims abstract description 14
- 239000003979 granulating agent Substances 0.000 claims abstract description 7
- 230000001580 bacterial effect Effects 0.000 claims description 41
- 238000010438 heat treatment Methods 0.000 claims description 33
- 238000010025 steaming Methods 0.000 claims description 23
- 239000007864 aqueous solution Substances 0.000 claims description 21
- 238000001816 cooling Methods 0.000 claims description 15
- 238000012258 culturing Methods 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 13
- 239000008223 sterile water Substances 0.000 claims description 12
- 238000005406 washing Methods 0.000 claims description 12
- 238000005469 granulation Methods 0.000 claims description 11
- 230000003179 granulation Effects 0.000 claims description 11
- 238000004321 preservation Methods 0.000 claims description 11
- 239000008187 granular material Substances 0.000 claims description 7
- 235000013312 flour Nutrition 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 11
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 239000006228 supernatant Substances 0.000 abstract description 10
- 238000003912 environmental pollution Methods 0.000 abstract description 3
- 229940088598 enzyme Drugs 0.000 description 97
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 28
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 20
- 229910052740 iodine Inorganic materials 0.000 description 20
- 239000011630 iodine Substances 0.000 description 20
- 239000012085 test solution Substances 0.000 description 20
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 18
- 239000002253 acid Substances 0.000 description 17
- 241000894006 Bacteria Species 0.000 description 16
- 239000004310 lactic acid Substances 0.000 description 14
- 235000014655 lactic acid Nutrition 0.000 description 14
- 238000003756 stirring Methods 0.000 description 14
- 241000186660 Lactobacillus Species 0.000 description 13
- 230000000052 comparative effect Effects 0.000 description 13
- 229940039696 lactobacillus Drugs 0.000 description 13
- 239000011324 bead Substances 0.000 description 11
- 239000001110 calcium chloride Substances 0.000 description 11
- 229910001628 calcium chloride Inorganic materials 0.000 description 11
- 238000001514 detection method Methods 0.000 description 10
- 239000000126 substance Substances 0.000 description 10
- 150000001413 amino acids Chemical class 0.000 description 9
- 229910052757 nitrogen Inorganic materials 0.000 description 9
- 238000005507 spraying Methods 0.000 description 9
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 8
- 241000209140 Triticum Species 0.000 description 8
- 235000021307 Triticum Nutrition 0.000 description 8
- 230000003100 immobilizing effect Effects 0.000 description 8
- 239000007858 starting material Substances 0.000 description 7
- 230000001476 alcoholic effect Effects 0.000 description 6
- 239000012488 sample solution Substances 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 5
- 241000235342 Saccharomycetes Species 0.000 description 4
- 235000020195 rice milk Nutrition 0.000 description 4
- 239000000523 sample Substances 0.000 description 4
- 230000005764 inhibitory process Effects 0.000 description 3
- 238000011146 sterile filtration Methods 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 240000006024 Lactobacillus plantarum Species 0.000 description 2
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 150000001412 amines Chemical class 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000000035 biogenic effect Effects 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 229940072205 lactobacillus plantarum Drugs 0.000 description 2
- 239000002068 microbial inoculum Substances 0.000 description 2
- 230000000644 propagated effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 241000214517 Lactobacillus casei group Species 0.000 description 1
- 241001052560 Thallis Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000001299 aldehydes Chemical class 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
- 235000019418 amylase Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Images
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/02—Separating microorganisms from their culture media
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N11/00—Carrier-bound or immobilised enzymes; Carrier-bound or immobilised microbial cells; Preparation thereof
- C12N11/02—Enzymes or microbial cells immobilised on or in an organic carrier
- C12N11/04—Enzymes or microbial cells immobilised on or in an organic carrier entrapped within the carrier, e.g. gel or hollow fibres
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N11/00—Carrier-bound or immobilised enzymes; Carrier-bound or immobilised microbial cells; Preparation thereof
- C12N11/02—Enzymes or microbial cells immobilised on or in an organic carrier
- C12N11/10—Enzymes or microbial cells immobilised on or in an organic carrier the carrier being a carbohydrate
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Genetics & Genomics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biotechnology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Biomedical Technology (AREA)
- Microbiology (AREA)
- Medicinal Chemistry (AREA)
- Tropical Medicine & Parasitology (AREA)
- Virology (AREA)
- Molecular Biology (AREA)
- Dispersion Chemistry (AREA)
- Immobilizing And Processing Of Enzymes And Microorganisms (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention relates to yellow wine and a preparation method thereof. The preparation method comprises the following steps: mixing rice, water, a first portion of liquefying enzyme and a first portion of saccharifying enzyme to prepare liquefied mash; mixing the second part of saccharifying enzyme and the liquefied mash for reaction, and filtering to obtain supernatant; adding lactobacillus paracasei powder into the supernatant to culture and prepare lactobacillus paracasei suspension, mixing the lactobacillus paracasei suspension with a sodium alginate solution to prepare a mixed solution, and adding a granulating agent into the mixed solution to prepare immobilized lactobacillus paracasei particles; mixing rice with yeast, a second part of liquefying enzyme and a third part of saccharifying enzyme, performing pre-fermentation to prepare fermented mash, adding lactobacillus paracasei particles into the fermented mash when the rice is first raked, reacting for 14-16h, removing the lactobacillus paracasei particles, continuing to ferment, squeezing after fermentation, and taking the squeezed clear liquid for wine decocting and sterilizing treatment. The method can rapidly increase alcohol content, flavor and quality of wine without rice soaking process, and has low environmental pollution and low production cost.
Description
Technical Field
The invention relates to the technical field of yellow wine preparation, in particular to yellow wine and a preparation method thereof.
Background
In the traditional brewing wine production, rice soaking not only facilitates the cooking of rice after water absorption, but also generates lactic acid in rice milk during the rice soaking process, and has practical effect in yellow wine brewing. Because the traditional rice soaking process is long in time and the loss of starch of rice is large, related researchers are troubled by how to quickly improve the lactic acid content of rice milk, shorten or cancel the rice soaking process and reduce the loss of starch in rice.
Researchers find that acid production in the rice soaking process can be replaced by the lactic acid bacteria which are crushed or directly added, but the crushing process needs to be added to increase the cost, or the added lactic acid bacteria can inhibit the fermentation of yeast in the later period, so that the alcoholic strength is lower.
For example, a novel yellow wine production process of non-soaked rice is reported at present, and the novel yellow wine production process of the non-soaked rice is established by crushing glutinous rice into glutinous rice flour, adding high-temperature alpha-amylase in the process of liquefying after gelatinization, adjusting the pH to 5.4-6.0, heating to 90-100 ℃, preserving heat for 1-3h, and then carrying out yellow wine fermentation. However, the method needs to add a crushing process, increases the production cost, and has relatively high input cost of materials using high-temperature amylase.
Or a lactobacillus plantarum and a microbial inoculum and application thereof in biogenic amine degradation and yellow wine production, which are applied to the rice soaking process of yellow wine brewing, the lactobacillus plantarum and the microbial inoculum can greatly reduce the content of biogenic amine in rice soaking and the whole brewing process, shorten the rice soaking time, save the cost, and greatly improve the after-drinking feeling on the basis of keeping the flavor of the traditional yellow wine. However, in the actual production, the soaking still needs a long time, and the land occupation, equipment and time cost are not economical.
Disclosure of Invention
Based on the above, the invention aims to provide the preparation method of the yellow wine, which can quickly increase the alcohol content in the wine body without a rice soaking process and improve the flavor and the vinosity.
The technical scheme is as follows:
a preparation method of yellow wine comprises the following steps:
mixing rice, water, a first part of liquefying enzyme and a first part of saccharifying enzyme, and liquefying to prepare liquefied mash;
mixing a second part of saccharifying enzyme with the liquefied mash, carrying out saccharification treatment, filtering after the reaction is finished, and taking a filtered clear solution as a saccharifying liquid;
adding lactobacillus paracasei powder into the saccharified liquid, culturing to prepare lactobacillus paracasei suspension, centrifuging the lactobacillus paracasei suspension, and collecting lactobacillus paracasei thallus;
mixing the lactobacillus paracasei thallus with a sodium alginate solution to prepare lactobacillus paracasei mixed solution, mixing the lactobacillus paracasei mixed solution with a granulating agent for granulation, and preparing immobilized lactobacillus paracasei particles;
mixing the rice with yeast, a second part of liquefying enzyme, a third part of saccharifying enzyme and water to prepare fermented mash, and performing first-stage fermentation;
adding the immobilized lactobacillus paracasei particles into the fermented mash during initial raking, adding the lactobacillus paracasei particles, reacting for 14-16h, removing the immobilized lactobacillus paracasei particles from the fermented mash, and continuing to ferment;
and after fermentation, squeezing the fermented mash, and taking the squeezed clear liquid for wine decocting and sterilizing treatment.
In one embodiment, the step of mixing rice, water, a first portion of liquefying enzyme and a first portion of saccharifying enzyme to liquefy the mixture comprises:
and mixing the rice and water to prepare a rice-water mixture, heating to 50-70 ℃, adding the first part of liquefying enzyme and the first part of saccharifying enzyme into the rice-water mixture, heating to 93-95 ℃, carrying out heat preservation reaction for 20-60 min, heating to 97-98 ℃, and carrying out heat preservation reaction for 10-30 min to prepare the liquefied mash.
In one embodiment, the step of mixing a second part of saccharifying enzyme with the liquefied mash to perform saccharification treatment, filtering after the reaction is completed, and taking the filtered clear liquid as saccharifying liquid comprises the following steps:
adding the second part of saccharifying enzyme into the liquefied mash cooled to 60-65 ℃, reacting for 0.5-1.5 h while keeping the temperature, preparing the saccharified mash, filtering the saccharified mash, and taking the filtered clear liquid as the saccharified liquid.
In one embodiment, the parameters for culturing a suspension of Lactobacillus paracasei strain include:
the temperature is 30-36 ℃, and the time is 18-36 h.
In one embodiment, the mass ratio of the rice, the water, the first part of liquefying enzyme, the first part of saccharifying enzyme, the second part of saccharifying enzyme and the lactobacillus paracasei powder is 1000 (2000) -3000: 1-5): (0.1-0.5).
In one embodiment, the process parameters for centrifuging the lactobacillus paracasei suspension comprise:
the centrifugal speed is 8000r/min-12000r/min, and the centrifugal time is 10min-20 min.
In one embodiment, the step of mixing the lactobacillus paracasei thallus with a sodium alginate solution to prepare a lactobacillus paracasei mixed solution, mixing the lactobacillus paracasei mixed solution with a granulating agent to granulate, and preparing the immobilized lactobacillus paracasei particles comprises:
adding the lactobacillus paracasei thallus into sodium alginate water solution with mass concentration of (1% -3%), and adding into CaCl with mass concentration of (1% -2.5%) under the condition of water bath at 30 ℃ -37 DEG C2Immobilizing in water solution for 1-2 h under the condition of water bath at 20 ℃ to prepare particles, washing the particles for 3-5 times by using sterile water, and adding CaCl with the mass concentration of 0.01-0.05% into the washed particles2Standing in water solution at 4 deg.C for 10-14h to obtain immobilized Lactobacillus paracasei granule;
the sodium alginate aqueous solution with the mass concentration of 1-3 percent and the CaCl with the mass concentration of 1-2.5 percent2The mass ratio of the aqueous solution to the lactobacillus paracasei thallus is (8-10): (20-40): 1.
in one embodiment, the immobilized lactobacillus paracasei particles have a diameter of 2.5mm to 3.0 mm.
In one embodiment, the rice is prepared by the following steps:
directly steaming rice without soaking, and timing to steam rice for 30-50min after rice flour is steamed;
the mass ratio of the rice to the cooked rice is 100: (140-150).
In one embodiment, the first stage fermentation step of mixing the cooked rice with koji, yeast, a second portion of liquefying enzyme, a third portion of saccharifying enzyme, and water to produce a fermented mash includes:
cooling the cooked rice to 24-35 deg.C, adding yeast, second part of liquefying enzyme, third part of saccharifying enzyme and water, controlling the temperature of material and water at 28-30 deg.C, and making into fermented mash.
In one embodiment, the mass ratio of the cooked rice, the yeast, the second part of liquefying enzyme, the third part of saccharifying enzyme and the water is 1000 (64-74): 1.5-2.0): 0.2-0.5): (0.2-0.5): (1000-1200).
In one embodiment, the first stage fermentation temperature is 28-32 deg.C, and the time is 10-12h (first-opening rake);
the continuous fermentation comprises a second-stage fermentation and a third-stage fermentation, wherein the temperature of the second-stage fermentation is 22-32 ℃, and the time is 44-96 h;
the temperature of the third stage fermentation is 18-22 ℃, and the time is 13-15 days.
In one embodiment, the mass ratio of the cooked rice to the immobilized lactobacillus paracasei particles is 1000: (0.7-1.4).
In one embodiment, after the first stage fermentation, before the immobilized lactobacillus paracasei particles are added into the fermented mash at the time of initial raking, the method further comprises the step of filling the immobilized lactobacillus paracasei particles into a filter screen with 70-200 meshes to form an immobilized lactobacillus paracasei bag.
The invention also provides yellow wine which is prepared by the preparation method of the yellow wine.
The invention has the following beneficial effects:
the preparation method of the yellow wine mainly comprises the steps of preparing liquefied mash, preparing saccharification liquid, preparing lactobacillus paracasei suspension, preparing immobilized lactobacillus paracasei particles, adding the immobilized lactobacillus paracasei particles into fermented mash during initial raking, removing the lactobacillus paracasei particles after reacting for 14-16h, continuing fermenting the fermented mash, completing fermentation, and putting the wine into a pot. When the fermentation process is carried out to the first rake, the yeast enters a vigorous fermentation stage, and the immobilized lactobacillus paracasei particles are added, so that the total acid content of the yellow wine can be quickly increased under the condition that the growth of the yeast is not influenced, the overall flavor of the yellow wine is obviously improved, and the quality of the yellow wine is better improved; and after the reaction is carried out for 14-16h, the lactobacillus paracasei particles are removed, so that the inhibition of lactobacillus to yeast can be reduced, the yeast can carry out normal alcoholic fermentation, and the alcoholic strength and the flavor of the yellow wine are improved. In addition, the invention does not need a rice soaking process, does not produce rice milk water and can reduce environmental pollution; and an additional raw material crushing process is not needed, so that the time can be obviously shortened, and the production cost is saved. Meanwhile, the invention can also inhibit the growth of mixed bacteria in the yellow wine, so that the controllability is higher in the production process; in addition, the lactobacillus paracasei belongs to probiotics which can be widely applied to the food industry, and is safe and reliable.
Drawings
Fig. 1 is a schematic flow diagram of a preparation method of yellow wine according to an embodiment of the invention.
Detailed Description
The present invention will be described in further detail with reference to specific examples. The present invention may be embodied in many different forms and is not limited to the embodiments described herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used herein, the term "and/or" includes any and all combinations of one or more of the associated listed items.
The words "preferably," "more preferably," and the like, in the present disclosure mean embodiments of the disclosure that may, in some instances, provide certain benefits. However, other embodiments may be preferred, under the same or other circumstances. Furthermore, the recitation of one or more preferred embodiments does not imply that other embodiments are not useful, nor is it intended to exclude other embodiments from the scope of the invention.
When a range of values is disclosed herein, the range is considered to be continuous and includes both the minimum and maximum values of the range, as well as each value between such minimum and maximum values. Further, when a range refers to an integer, each integer between the minimum and maximum values of the range is included. Further, when multiple range-describing features or characteristics are provided, the ranges may be combined. In other words, unless otherwise indicated, all ranges disclosed herein are to be understood to encompass any and all subranges subsumed therein.
The co-immobilization technology refers to a new technology combining a mixed fermentation technology and an immobilization technology, and is to embed several cells in the same carrier at the same time to form a co-immobilized cell system. The system is stable, and can generate abundant aroma substances such as alcohol, aldehyde, ketone, acid, ester and the like in growth and metabolism by utilizing the synergistic effect of several microorganisms with different functions. The co-immobilized cell fermentation technology has the outstanding characteristics of easy realization of continuity and stable product quality.
In the present invention, Lactobacillus paracasei refers to Lactobacillus casei group belonging to the genus Lactobacillus. In one embodiment, the lactobacillus paracasei is Lp33 lactobacillus paracasei, and the lactobacillus paracasei bacterial powder refers to the bacterial powder of Lp33 lactobacillus paracasei.
In the invention, carbon dioxide in the fermentation tank is discharged by stirring the rake-opening finger, the fermentation temperature is reduced, oxygen is supplemented, the growth of saccharomycetes is ensured, and the first rake-opening finger fermentation temperature needs to be firstly harrowed to a certain degree.
The invention provides a preparation method of yellow wine, which can rapidly increase the total acid content of the yellow wine by adding immobilized lactobacillus paracasei particles, obviously improve the overall flavor of the yellow wine and better improve the wine quality; and after the reaction is carried out for 14-16h, the lactobacillus paracasei particles are removed, so that the inhibition of lactobacillus to yeast can be reduced, the yeast can be rapidly propagated and grown, and the alcoholic strength and the flavor of the yellow wine are improved. In addition, the invention does not need a rice soaking process, does not produce rice milk water and can reduce environmental pollution; and an additional raw material crushing process is not needed, so that the time can be obviously shortened, and the production cost is saved.
The technical scheme is as follows:
a preparation method of yellow wine comprises the following steps:
mixing rice, water, a first part of liquefying enzyme and a first part of saccharifying enzyme, and liquefying to prepare liquefied mash;
mixing a second part of saccharifying enzyme with the liquefied mash, carrying out saccharification treatment, filtering after the reaction is finished, and taking a filtered clear solution as a saccharifying liquid;
adding lactobacillus paracasei powder into the saccharified liquid, culturing to prepare lactobacillus paracasei suspension, centrifuging the lactobacillus paracasei suspension, and collecting lactobacillus paracasei thallus;
mixing the lactobacillus paracasei thallus with a sodium alginate solution to prepare lactobacillus paracasei mixed solution, mixing the lactobacillus paracasei mixed solution with a granulating agent for granulation, and preparing immobilized lactobacillus paracasei particles;
mixing the rice with yeast, a second part of liquefying enzyme, a third part of saccharifying enzyme and water to prepare fermented mash, and performing first-stage fermentation;
adding the immobilized lactobacillus paracasei particles into the fermented mash during initial raking, adding the lactobacillus paracasei particles, reacting for 14-16h, removing the immobilized lactobacillus paracasei particles from the fermented mash, and continuing to ferment;
and after fermentation, squeezing the fermented mash, and taking the squeezed clear liquid for wine decocting and sterilizing treatment.
In one embodiment, the step of mixing rice, water, a first portion of liquefying enzyme and a first portion of saccharifying enzyme to liquefy the mixture comprises:
and mixing the rice and water to prepare a rice-water mixture, heating to 50-70 ℃, adding the first part of liquefying enzyme and the first part of saccharifying enzyme into the rice-water mixture, heating to 93-95 ℃, carrying out heat preservation reaction for 20-60 min, heating to 97-98 ℃, and carrying out heat preservation reaction for 10-30 min to prepare the liquefied mash.
In one embodiment, the mass ratio of the rice, the water, the first part of liquefying enzyme, the first part of saccharifying enzyme and the second part of saccharifying enzyme is 1000 (2000-3000) to (1-5). It is understood that the mass ratio of the rice, the water, the first part of liquefying enzyme and the first part of saccharifying enzyme includes but is not limited to: 1000: 3000: 1: 1. 1000:2500:5:2.5 and 1000: 2000: 5: 5, preferably, the mass ratio of the rice, the water, the first part of liquefying enzyme and the first part of saccharifying enzyme is 1000:2500:5: 2.5.
Preferably, in the present invention, after the liquefaction reaction is finished, 2 to 3 drops of the liquefied mash are added into the iodine test solution, and the liquefaction is judged to be finished if the sample is brownish red or the color of the iodine test solution is changed.
In one embodiment, the step of mixing a second part of saccharifying enzyme with the liquefied mash for saccharification, filtering after the reaction is finished, and taking the filtered clear solution as saccharifying liquid comprises the following steps: adding the second part of saccharifying enzyme into the liquefied mash cooled to 60-65 ℃, carrying out heat preservation reaction for 0.5-1.5 h to prepare saccharified mash, filtering the saccharified mash, and taking supernatant as the saccharified liquid.
In one embodiment, the mass ratio of the cooled mash to the second saccharification enzyme includes, but is not limited to: 400: 0.1, 350:0.25 and 300: 0.5. preferably, the mass ratio of the liquefied mash after temperature reduction to the second part of saccharifying enzyme is 350: 0.25.
In one embodiment, the mass ratio of the rice, the water, the first part of liquefying enzyme, the first part of saccharifying enzyme, the second part of saccharifying enzyme and the lactobacillus paracasei powder is 1000 (2000) -3000: 1-5): (0.1-0.5).
In one embodiment, in the step of preparing the lactobacillus paracasei suspension by adding lactobacillus paracasei powder to the saccharified solution and culturing, the culture parameters include: the temperature is 30-36 ℃, and the time is 18-36 h. It is understood that the temperature of the culture includes, but is not limited to: 30 ℃, 31 ℃, 32 ℃, 33 ℃, 34 ℃, 35 ℃ and 36 ℃. The time of incubation includes, but is not limited to: 18h, 20h, 22h, 24h, 25h, 26h, 28h, 30h, 32h, 34h and 36 h.
In one embodiment, the process parameters for centrifuging the lactobacillus paracasei suspension comprise:
the centrifugal speed is 8000r/min-12000r/min, and the centrifugal time is 10min-20 min.
Preferably, the centrifugal rotation speed of the lactobacillus paracasei suspension is 10000r/min, and the centrifugal time is 15 min.
In one embodiment, the step of mixing the lactobacillus paracasei thallus with a sodium alginate solution to prepare a lactobacillus paracasei mixed solution, mixing the lactobacillus paracasei mixed solution with a granulating agent to granulate, and preparing the immobilized lactobacillus paracasei particles comprises:
adding the lactobacillus paracasei thallus into sodium alginate water solution with mass concentration of (1% -3%), and adding into CaCl with mass concentration of (1% -2.5%) under the condition of water bath at 30 ℃ -37 DEG C2Immobilizing in water solution for 1-2 h under the condition of water bath at 20 ℃ to prepare particles, washing the particles for 3-5 times by using sterile water, and adding CaCl with the mass concentration of 0.01-0.05% into the washed particles2Standing in water solution at 4 deg.C for 10-14h to obtain immobilized Lactobacillus paracasei granule;
the sodium alginate aqueous solution with the mass concentration of 1-3 percent and the CaCl with the mass concentration of 1-2.5 percent2The mass ratio of the aqueous solution to the lactobacillus paracasei thallus is (8-10): (20-40): 1.
in one embodiment, the immobilized Lactobacillus paracasei particles have a diameter of 2.5mm to 3.0 mm.
In one embodiment, the number of times of the sterile water washing is 3.
In one embodiment, the rice is prepared by the following steps:
directly steaming rice without soaking, and timing to steam rice for 30-50min after rice flour is steamed;
the mass ratio of the rice to the cooked rice is 100: (140-150). The rice is required to be soft inside and hard outside, and has no white center inside.
Preferably, the step of obtaining rice comprises:
canceling the rice soaking process, and directly cooking rice: placing rice into a rice steaming machine for steaming, turning off fire after the round steam is used for 10min, turning over the rice once, and sprinkling hot water (the water spraying amount is 25%) at about 70 ℃ onto the surface of the rice to ensure that the rice fully absorbs water; continuing to steam the rice for 20min, turning off the fire again, turning over the rice once, checking whether the rice meets the requirement, and continuing to steam the rice for 10min and taking out of the pot according to the situation. Preferably, the weight ratio of the rice to the weight of the cooked rice is rice: 1, rice: 1.45.
in one embodiment, the first stage fermentation step of mixing the cooked rice with koji, yeast, a second portion of liquefying enzyme, a third portion of saccharifying enzyme, and water to produce a fermented mash includes:
cooling the cooked rice to 24-35 deg.C, adding yeast, second part of liquefying enzyme, third part of saccharifying enzyme and water, mixing well, controlling the temperature of material water at 28-30 deg.C, and preparing fermented mash.
In one embodiment, the mass ratio of the cooked rice, the yeast, the second part of liquefying enzyme, the third part of saccharifying enzyme and the water is 1000 (64-74): 1.5-2.0): 0.2-0.5): (0.2-0.5): (1000-1200). Including but not limited to: 1000: 64: 1.5: 0.2: 0.2: 1200. 1000: 69: 1.7: 0.35: 0.35: 1100 and 1000: 74: 2.0: 0.5: 0.5: 1000. preferably, the mass ratio of the cooked rice, the yeast, the second part of liquefying enzyme, the third part of saccharifying enzyme and the water is 1000: 69: 1.7: 0.35: 0.35: 1100.
in one embodiment, the first stage fermentation temperature is 28-32 deg.C, and the time is 10-12h (first-opening rake, which is beneficial for yeast growth);
the continuous fermentation comprises a second stage fermentation and a third stage fermentation, wherein the temperature of the second stage fermentation is 22-32 ℃, and the time is 44-96 hours;
the temperature of the third stage fermentation stage is 18-22 deg.C, and the time is 13-15 days.
In one embodiment, the mass ratio of the cooked rice to the immobilized lactobacillus paracasei particles is 1000: (0.7-1.4).
In one embodiment, after the first stage fermentation, before the immobilized lactobacillus paracasei particles are added to the fermented mash at the beginning of the rake, the method further comprises the step of filling the immobilized lactobacillus paracasei particles into a filter screen with 70-200 meshes to form an immobilized lactobacillus paracasei bacterial bag.
In one embodiment, the rice is directly steamed for 50min by using steam and then cooled to room temperature to obtain cooked rice, and the cooked rice is dropped into a pot, added with yeast, saccharomycetes, a second part of liquefying enzyme, a third part of saccharifying enzyme and water, stirred uniformly and fermented. And (3) wrapping the immobilized lactobacillus paracasei particles accounting for 0.05 percent of the weight of the fermented mash by using a fine mesh filter screen or an aseptic bag to form an immobilized lactobacillus paracasei bacterial bag, putting the immobilized lactobacillus paracasei bacterial bag into the fermented mash during initial raking, continuously fermenting for 14h-16h, taking out the immobilized lactobacillus paracasei bacterial bag, and continuously fermenting. Researches show that the acid production capacity of lactobacillus paracasei is more prominent when the lactobacillus paracasei is put into fermentation for 14 to 16 hours, and the flavor of the prepared yellow wine is slightly superior to that of the existing flavor compared with the new wine produced by the existing traditional process; the immobilized lactobacillus paracasei bacterial bag is removed after the lactobacillus paracasei bacterial bag is fermented for 14-16h, the inhibition of the lactobacillus to the saccharomycetes is prevented, the saccharomycetes are rapidly propagated and grown, the alcoholic strength of the yellow wine is improved, and the flavor of the yellow wine is further improved.
In one embodiment, the koji is a wheat koji or a bran koji.
Fig. 1 is a schematic flow chart of a preparation method of yellow wine according to an embodiment of the invention.
The invention also provides yellow wine which is prepared by the preparation method of the yellow wine.
The present invention is further illustrated by the following specific examples.
Example 1:
the embodiment provides yellow wine and a preparation method thereof, and the yellow wine comprises the following specific steps:
(1) preparing a lactobacillus paracasei suspension: mixing 1000g of rice with 2000mL of water, heating to 60 ℃, adding 5g of liquefying enzyme and 5g of saccharifying enzyme for liquefying, keeping for 40min when the temperature rises to 94 ℃, continuously stirring in the heating process, continuously heating to 98 ℃, and carrying out heat preservation reaction for 20 min; after liquefaction is finished, 2-3 drops of liquefied liquid in the liquefied mash are dripped into the iodine test solution, and the liquefaction is judged to be finished when the sample solution is brownish red or the color of the iodine test solution is self-colored.
Cooling the liquefied mash material to 63 ℃, adding 5g of saccharifying enzyme, preserving the temperature for 1h, performing sterile filtration to obtain supernatant, adding 0.5g of Lp33 lactobacillus paracasei powder, and culturing at 35 ℃ for 24h to prepare lactobacillus paracasei suspension for later use.
(2) Preparation of immobilized lactobacillus paracasei particles: centrifuging 1000mL of lactobacillus paracasei suspension for 15min at 10000r/min, collecting 10g of bottom thallus, adding into 90mL of sodium alginate aqueous solution with the mass concentration of 2%, uniformly mixing, sucking the mixed solution by using a sterile porous syringe under the condition of 35 ℃ water bath, slowly dripping the mixed solution into 300mL of calcium chloride aqueous solution with the mass concentration of 2.5% for granulation, immobilizing for 1h under the condition of 20 ℃ water bath, filtering to obtain immobilized lactobacillus paracasei particles with the diameter of 2.5mm-3.0mm, washing for 3 times by using sterile water, adding CaCl with the mass concentration of 0.05%2Standing in the water solution at 4 ℃ for 12h to obtain immobilized lactobacillus paracasei particles for later use.
(3) Obtaining rice: the rice soaking process is cancelled, and the rice is directly cooked.
Putting 1000g of polished round-grained rice into a rice steaming machine for steaming, turning off fire after 10min of round steam, turning over the rice once, and spraying 250mL of hot water with the temperature of about 70 ℃ onto the surface of the rice to ensure that the rice fully absorbs water; continuing to steam the rice for 20min, turning off the fire again, turning over the rice once, checking whether the rice meets the requirement, continuing to steam the rice for 10min according to the situation, and taking the rice out of the pot, wherein the rice is required to be soft inside and hard outside, and has no white core inside.
(4) Fermentation:
after the rice falls into a pot, 100g of wheat starter, 2.5gY-1 yeast, 0.5g of saccharifying enzyme, 0.5g of liquefying enzyme and 1600g of water are added, stirred uniformly and placed in an environment at 30 ℃ for the first stage of fermentation.
Wrapping 1.5g of immobilized lactobacillus paracasei colloidal particle by a 100-mesh fine-mesh filter screen to form an immobilized lactobacillus paracasei bacterial bag, putting the immobilized lactobacillus paracasei bacterial bag into fermented mash when the first stage fermentation is started for 12h, continuing to ferment for 14h at the temperature of 32 ℃, removing the immobilized lactobacillus paracasei bacterial bag, performing second stage fermentation for 3 days at the temperature of 30 ℃, gradually reducing the temperature, performing third stage fermentation for 15 days at the temperature of 18 ℃, squeezing due, taking squeezed clear liquid, heating to 85 ℃, performing wine decocting and sterilizing for 15min, and preparing the yellow wine.
(5) Detecting physical and chemical indexes of yellow wine
The yellow wine is detected by referring to the detection methods of alcohol content, total acid, amino acid nitrogen, reducing sugar and pH in GB/T13662-.
TABLE 1
Example 2:
the embodiment provides yellow wine and a preparation method thereof, and the yellow wine comprises the following specific steps:
(1) preparing a lactobacillus paracasei suspension:
mixing 1000g of rice with 3000mL of water, heating to 60 ℃, adding 2.5g of liquefying enzyme and 2.5g of saccharifying enzyme for liquefying, keeping for 40min when the temperature rises to 94 ℃, continuously stirring in the heating process, keeping the temperature of liquefied mash at 98 ℃, and carrying out heat preservation reaction for 20 min; after liquefaction is finished, 2-3 drops of liquefied liquid in the liquefied mash are dripped into the iodine test solution, and the liquefaction is judged to be finished when the sample solution is brownish red or the color of the iodine test solution is self-colored.
Cooling the liquefied mash material to 63 ℃, adding 2.5g of saccharifying enzyme, preserving the temperature for 1h, filtering to obtain supernatant, adding 0.2g of Lp33 lactobacillus paracasei powder, and culturing at 35 ℃ for 24h to prepare lactobacillus paracasei suspension for later use.
(2) Preparation of immobilized lactobacillus paracasei particles: taking 1000mL of lactobacillus paracasei suspension, centrifuging for 15min at 10000r/min in a centrifuge, taking 10g of bottom thalli, adding into 90mL of sodium alginate aqueous solution with the mass concentration of 2%, mixing uniformly,sucking the mixed solution with a sterile porous syringe at 35 deg.C in water bath, slowly dripping into 300mL of 2.5% calcium chloride water solution for granulation, immobilizing in 20 deg.C water bath for 1 hr, filtering to obtain 2.5-3.0 mm diameter immobilized Lactobacillus paracasei granule, washing with sterile water for 3 times, adding 0.05% CaCl2Standing in the water solution at 4 ℃ for 12h to obtain immobilized lactobacillus paracasei particles for later use.
(3) Obtaining rice: the rice soaking process is cancelled, and the rice is directly cooked.
Putting 1000g of polished round-grained rice into a rice steaming machine for steaming, turning off fire after the round steam is steamed for 10min, turning over the rice once, and spraying 250mL of hot water with the temperature of about 70 ℃ onto the surface of the rice to ensure that the rice fully absorbs water; continuing to steam the rice for 20min, turning off the fire again, turning over the rice once, checking whether the rice meets the requirement, continuing to steam the rice for 10min according to the situation, and taking the rice out of the pot, wherein the rice is required to be soft inside and hard outside, and has no white core inside.
(4) And (3) fermentation:
dropping the cooked rice into a pot, adding 100g of traditional yellow rice wine wheat starter, 2.5gY-3 yeast, 0.5g of liquefying enzyme, 0.5g of saccharifying enzyme and 1600g of water, stirring uniformly, and placing in an environment at 30 ℃ for the first stage of fermentation.
Wrapping 1.5g of the lactobacillus paracasei immobilized particles by a 100-mesh fine-mesh filter screen to form lactobacillus paracasei bacterial bags, putting the lactobacillus bacterial bags into fermented mash when the first stage fermentation is started within 10h, continuously fermenting for 14h to remove the immobilized lactobacillus paracasei bacterial bags, wherein the temperature is 30 ℃, carrying out two-stage fermentation for 4 days at 30 ℃, gradually reducing the temperature, carrying out third-stage fermentation for 15 days at 18 ℃, squeezing due to maturity, taking the squeezed clear liquid, decocting wine for 15min at 85 ℃, and sterilizing to obtain the yellow wine.
(5) Detecting the physical and chemical indexes of yellow wine
The yellow wine is detected by referring to the detection methods of the alcoholic strength, total acid, amino acid nitrogen, reducing sugar and pH in GB/T13662-2018, and the results are shown in the following table 2.
TABLE 2
Example 3:
the embodiment provides yellow wine and a preparation method thereof, and the yellow wine comprises the following specific steps:
(1) preparing a lactobacillus paracasei suspension:
mixing 1000g of rice with 2500mL of water, heating to 60 ℃, adding 5g of liquefying enzyme and 2.5g of saccharifying enzyme, continuing to heat, keeping for 40min when the temperature rises to 95 ℃, continuously stirring in the heating process, continuing to heat to 98 ℃, and keeping the temperature for reaction for 20 min; after liquefaction is finished, 2-3 drops of liquefied liquid in the liquefied mash are dripped into the iodine test solution, and the liquefaction is judged to be finished when the sample solution is brownish red or the color of the iodine test solution is self-colored.
Cooling the materials to 63 ℃, adding 2.5g of saccharifying enzyme, keeping the temperature for 1h, filtering, taking supernate, adding 0.3g of Lp33 lactobacillus paracasei powder, and culturing at 35 ℃ for 24h to prepare lactobacillus paracasei suspension for later use.
(2) Preparation of immobilized lactobacillus paracasei particles: centrifuging 1000mL of lactobacillus paracasei suspension in a centrifuge at 10000r/min for 15min, adding 10g of bottom thallus into 80mL of sodium alginate aqueous solution with the mass concentration of 2%, uniformly mixing, sucking the mixed solution by using a sterile porous syringe under 35 ℃ water bath, slowly dripping the mixed solution into 200mL of calcium chloride aqueous solution with the mass concentration of 2.5% for granulation, immobilizing in 20 ℃ water bath for 2h, filtering to obtain immobilized lactobacillus paracasei colloidal beads with the diameter of 2.5mm-3.0mm, washing with sterile water for 3 times, and adding CaCl with the mass concentration of 0.05%2Standing in the water solution at 4 ℃ for 12h to obtain immobilized lactobacillus paracasei particles for later use.
(3) Obtaining rice: the rice soaking process is cancelled, and the rice is directly cooked.
Putting 1000g of polished round-grained rice into a rice steaming machine for steaming, turning off fire after 10min of round steam, turning over the rice once, and spraying 250mL of hot water with the temperature of about 70 ℃ onto the surface of the rice to ensure that the rice fully absorbs water; continuing to steam the rice for 20min, turning off the fire again, turning over the rice once, checking whether the rice meets the requirement, continuing to steam the rice for 10min according to the situation, and taking the rice out of the pot, wherein the rice is required to be soft inside and hard outside, and has no white core inside.
(4) Fermentation:
dropping the cooked rice into a pot, adding 100g of bran koji, 2.5gY-1 yeast, 0.5g of saccharifying enzyme, 0.5g of liquefying enzyme and 1600g of water, stirring uniformly, and placing in an environment at 30 ℃ for the first stage fermentation.
Wrapping 1.5g of lactobacillus paracasei immobilized particles by using a 100-mesh fine-mesh filter screen to form an immobilized lactobacillus paracasei bacterial bag, putting the immobilized lactobacillus paracasei bacterial bag into fermented mash when the first stage fermentation is started and raked for 12h, keeping the temperature at 30 ℃, continuously fermenting for 14h, removing the immobilized lactobacillus paracasei bacterial bag, performing second stage fermentation at 30 ℃ for 4 days, gradually reducing the temperature, performing third stage fermentation at 22 ℃ for 15 days, squeezing at due date, taking squeezed clear liquid, decocting wine at 85 ℃ for 15min, and sterilizing to obtain the yellow wine.
(5) Detecting physical and chemical indexes of yellow wine
The yellow wine is detected by referring to the detection methods of alcohol content, total acid, amino acid nitrogen, reducing sugar and pH in GB/T13662-2018, and the results are shown in the following table 3.
TABLE 3
Example 4:
the embodiment provides yellow wine and a preparation method thereof, and the yellow wine comprises the following specific steps:
(1) preparing a lactobacillus paracasei suspension:
mixing 1000g of rice with 2500mL of water, heating to 60 ℃, adding 5g of liquefying enzyme and 2.5g of saccharifying enzyme for liquefying, continuing to heat, keeping for 40min when the temperature rises to 94 ℃, continuously stirring in the heating process, continuing to heat to 98 ℃, and keeping the temperature for reaction for 20 min; after liquefaction, 2-3 drops of the liquefied liquid in the liquefied mash are dripped into the iodine test solution, and the end of liquefaction is judged if the sample is brownish red or the color of the iodine test solution is detected.
Cooling the liquefied mash material to 63 ℃, adding 2.5g of saccharifying enzyme, preserving heat for 1h, filtering, taking supernate, adding 0.1g of Lp33 lactobacillus paracasei powder, and culturing at 35 ℃ for 36h for later use.
(2) Preparation of immobilized lactobacillus paracasei particles: centrifuging 1000mL of lactobacillus paracasei suspension in a centrifuge at 10000r/min for 15min, adding 10g of bottom thallus into 100mL of sodium alginate aqueous solution with the mass concentration of 2%, uniformly mixing, sucking the mixed solution by using a sterile porous syringe under 35 ℃ water bath, slowly dripping the mixed solution into 400mL of calcium chloride aqueous solution with the mass concentration of 2.5% for granulation, immobilizing in 20 ℃ water bath for 1h, filtering to obtain immobilized lactobacillus paracasei particles with the diameter of 2.5mm-3.0mm, washing with sterile water for 3 times, and adding CaCl with the mass concentration of 0.05%2Standing in the water solution at 4 ℃ for 12h to obtain immobilized lactobacillus paracasei particles for later use.
(3) Obtaining rice: the rice soaking process is cancelled, and the rice is directly cooked.
Putting 1000g of polished round-grained rice into a rice steaming machine for steaming, turning off fire after 10min of round steam, turning over the rice once, and spraying 250mL of hot water with the temperature of about 70 ℃ onto the surface of the rice to ensure that the rice fully absorbs water; continuing to steam the rice for 20min, turning off the fire again, turning over the rice once, checking whether the rice meets the requirement, continuing to steam the rice for 10min according to the situation, and taking the rice out of the pot, wherein the rice is required to be soft inside and hard outside, and has no white core inside.
(4) Fermentation:
dropping the cooked rice into a pot, adding 100g of bran koji, 3g of Y-3 yeast, 0.5g of saccharifying enzyme, 0.5g of liquefying enzyme and 1600g of water, stirring uniformly, and placing in an environment at 30 ℃ for the first stage fermentation.
Wrapping 1.5g of the lactobacillus paracasei immobilized particles by a 120-mesh fine-mesh filter screen to form an immobilized lactobacillus paracasei bacterial bag, putting the immobilized lactobacillus paracasei bacterial bag into fermented mash when the first stage fermentation is started within 10h, keeping the temperature at 30 ℃, continuing to ferment for 14h to remove the immobilized lactobacillus paracasei bacterial bag, continuing to ferment for 3 days at 30 ℃, gradually reducing the temperature, then fermenting for 15 days at 18 ℃, squeezing due to expiration, taking squeezed clear liquid, decocting wine at 85 ℃ for 15min, and sterilizing to obtain the yellow wine.
(5) Detecting physical and chemical indexes of yellow wine
The yellow wine is detected by referring to the detection methods of alcohol content, total acid, amino acid nitrogen, reducing sugar and pH in GB/T13662-.
TABLE 4
Comparative example 1:
the comparative example provides a yellow wine and a preparation method thereof, and the preparation method comprises the following specific steps:
(1) preparing a bacterial suspension:
mixing 1000g of rice with 2500mL of water, heating to 60 ℃, adding 5g of liquefying enzyme and 2.5g of saccharifying enzyme for liquefying, continuously heating until the temperature rises to 95 ℃, maintaining for 40min, continuously stirring in the heating process, continuously heating to 98 ℃, and carrying out heat preservation reaction for 20 min; after liquefaction, 2-3 drops of the liquefied liquid in the liquefied mash are dripped into the iodine test solution, and the end of liquefaction is judged if the sample is brownish red or the color of the iodine test solution is detected.
Cooling the liquefied mash material to 63 ℃, adding 2.5g of saccharifying enzyme, keeping the temperature for 1h, performing sterile filtration to obtain supernatant, respectively adding 0.3g of Lc89 type lactobacillus powder, 0.3g of Lp33 lactobacillus paracasei powder, 0.3g of LRa05 lactobacillus powder and a blank control group without bacteria, and culturing at 35 ℃ for 24h to prepare bacterial suspension for later use.
The acid productivity of each lactic acid bacterium is shown in table 5 below:
TABLE 5
As can be seen from Table 5, the acid-producing ability of Lp33 Lactobacillus paracasei is strongest at 24 h.
(2) Preparing immobilized lactic acid bacteria particles: respectively centrifuging 1000mL of the above Lc89 type lactobacillus, Lp33 lactobacillus paracasei, LRa05 lactobacillus and blank control group bacterial suspensions in a centrifuge at 10000r/min for 15min, respectively adding 10g of bottom thallus into 90mL of sodium alginate aqueous solution with mass concentration of 2%, mixing uniformly, and respectively sucking the mixed solution with a sterile porous injector under 35 ℃ water bathSlowly dripping into 300mL of 2.5% calcium chloride aqueous solution, granulating, immobilizing in 20 deg.C water bath for 1 hr, filtering to obtain Lc89 type lactobacillus colloidal beads, Lp33 Lactobacillus paracasei colloidal beads, LRa05 lactobacillus colloidal beads and blank colloidal beads without bacteria with diameter of 2.5-3.0 mm, washing with sterile water for 3 times, and adding 0.05% CaCl2Standing in the water solution at 4 ℃ for 12h to obtain different kinds of immobilized particles for later use.
(3) Obtaining rice: the rice soaking process is cancelled, and the rice is directly cooked.
Putting 1000g of polished round-grained rice into a rice steaming machine for steaming, turning off fire after the round steam is steamed for 10min, turning over the rice once, and spraying 250mL of hot water with the temperature of about 70 ℃ onto the surface of the rice to ensure that the rice fully absorbs water; continuing to steam the rice for 20min, turning off the fire again, turning over the rice once, checking whether the rice meets the requirement, continuing to steam the rice for 10min according to the situation, and taking the rice out of the pot, wherein the rice is required to be soft inside and hard outside, and has no white core inside.
(4) Fermentation:
after the rice falls into a pot, 100g of wheat starter, 3g of Y-1 yeast, 0.5g of saccharifying enzyme, 0.5g of liquefying enzyme and 1600g of water are added, the mixture is stirred uniformly and placed in an environment with the temperature of 30 ℃ for the first stage of fermentation.
Respectively using a 100-mesh fine-mesh filter screen to wrap 1.5g of immobilized Lc89 type lactic acid bacteria colloidal beads, Lp33 side-cheese lactic acid bacteria colloidal beads, LRa05 type lactic acid bacteria colloidal beads and blank colloidal beads without bacteria to correspondingly form an Lc89 type lactic acid bacteria bacterial bag, an Lp33 side-cheese lactic acid bacteria bacterial bag, an LRa05 type lactic acid bacteria bacterial bag and a blank bacterial bag, respectively putting the various lactic acid bacteria bacterial bags and the blank bacterial bags into corresponding fermented mash when the head rake is opened in the 12h of the first stage fermentation, continuously fermenting for 14h to remove the bacterial bags, performing the second stage fermentation for 4 days at 30 ℃, performing the third stage fermentation for 15 days at 18 ℃, taking the squeezed clear liquid after the end, and decocting and sterilizing the wine at 85 ℃ for 15min to prepare 4 kinds of yellow wine.
(5) Performing physical and chemical index detection on each yellow wine
The yellow wine is detected by referring to the detection methods of alcohol content, total acid, amino acid nitrogen, reducing sugar and pH in GB/T13662-.
TABLE 6
By comparison, the yellow wine prepared by adopting the Lp33 lactobacillus paracasei has the best quality.
Comparative example 2
The comparative example provides a yellow wine and a preparation method thereof, and the preparation method comprises the following specific steps:
(1) preparing a yeast suspension:
mixing 1000g of rice with 2500mL of water, heating to 60 ℃, adding 5g of liquefying enzyme and 2.5g of saccharifying enzyme for liquefying, continuously heating until the temperature rises to 95 ℃, maintaining for 40min, continuously stirring in the heating process, continuously heating to 98 ℃, and carrying out heat preservation reaction for 20 min; after liquefaction is finished, 2-3 drops of liquefied liquid in the liquefied mash are dripped into the iodine test solution, and the liquefaction is judged to be finished when the sample solution is brownish red or the color of the iodine test solution is self-colored.
Cooling the liquefied mash material to 63 ℃, adding 2.5g of saccharifying enzyme, keeping the temperature for 1h, performing sterile filtration to obtain supernatant, adding 2.5g of yeast, mixing uniformly, and culturing at 30 ℃ for 48h to prepare yeast suspension for later use.
(2) Preparing immobilized yeast particles: centrifuging 1000mL yeast suspension in a centrifuge at 10000r/min for 15min, adding 10g bottom yeast paste into 90mL sodium alginate aqueous solution with mass concentration of 2%, mixing uniformly, sucking the mixed solution with a sterile porous syringe under 30 ℃ water bath, slowly dripping the mixed solution into 300mL calcium chloride aqueous solution with mass concentration of 2.5% for granulation, immobilizing in 20 ℃ water bath for 2h, filtering to obtain immobilized yeast particles with diameter of 4.5mm-5.0mm, washing with sterile water for 5 times, adding CaCl with mass concentration of 0.05%2Standing in water solution at 4 deg.C for 24 hr to obtain immobilized yeast granule.
(3) Obtaining the mash:
pulverizing Oryza Glutinosa into Oryza Glutinosa powder with a pulverizer, sieving with 60 mesh sieve, adding water at a ratio of 1:2.5, stirring, adding 30U/g rice liquefying enzyme and 2.5g/kg rice CaCl2Heating to 90 deg.C for liquefying for 60min, cooling to 55 deg.C, and weighing 5kg/100kgAdding wheat starter according to the proportion of rice, adjusting pH to 4.5 + -0.1 with lactic acid, saccharifying at 55 deg.C for 4-5 h, sterilizing at 121 deg.C for 20min, and cooling to normal temperature to obtain saccharified mash;
(4) fermentation:
adding water into the mash to adjust the concentration of the sugar solution to 12.0-12.5%, adding immobilized yeast particles according to the proportion of 3% of the sugar solution, fermenting for 4 days at the temperature of 28-30 ℃, and then cooling to 8-12 ℃ to continue fermenting for 7 days. Decocting the squeezed clear liquid at 85 deg.C for 15min, and sterilizing to obtain yellow wine.
(5) Detecting physical and chemical indexes of yellow wine
The yellow wine is detected by referring to the detection methods of alcohol content, total acid, amino acid nitrogen, reducing sugar and pH in GB/T13662-.
TABLE 7
Comparative example 3:
the comparative example provides a yellow wine and a preparation method thereof, and the preparation method comprises the following specific steps:
(1) preparing a bacterial suspension:
mixing 1000g of rice with 2500mL of water, heating to 60 ℃, adding 5g of liquefying enzyme and 2.5g of saccharifying enzyme for liquefying, continuing to heat, keeping for 40min when the temperature rises to 94 ℃, continuously stirring in the heating process, continuing to heat to 98 ℃, and keeping the temperature for reaction for 20 min; after liquefaction is finished, 2-3 drops of liquefied liquid in the liquefied mash are dripped into the iodine test solution, and the liquefaction is judged to be finished when the sample solution is brownish red or the color of the iodine test solution is self-colored.
And (3) cooling the liquefied mash material to 63 ℃, adding 2.5g of saccharifying enzyme, preserving the temperature for 1h, filtering to obtain supernatant, adding 0.3g of Lp33 lactobacillus paracasei powder, and culturing at 35 ℃ for 24h to obtain lactobacillus paracasei suspension.
(2) Obtaining rice: the rice soaking process is cancelled, and the rice is directly cooked.
Putting 1000g of rice into a rice steaming machine for steaming, turning off the fire after the rice is steamed for 10min, turning over the rice once, and spraying 250mL of hot water with the temperature of about 70 ℃ onto the surface of the rice to ensure that the rice fully absorbs water; continuously steaming for 20min, turning off fire again, turning over the rice once, checking whether the rice meets the requirement, continuously steaming for 10min, and taking out, wherein the rice is required to be soft inside and hard outside, and has no white heart inside.
(3) Fermentation:
after rice falls into a pot, 100g of wheat starter, 3g of Y-1 yeast, 0.5g of saccharifying enzyme, 0.5g of liquefying enzyme and 1600g of water are added, the mixture is uniformly stirred and placed in an environment at 30 ℃ for fermentation, 1.5g of lactobacillus paracasei suspension is added when the head rake is opened in the 12 th hour, the mixture is continuously fermented for 4 days at 30 ℃, then the mixture is fermented for 15 days at 18-22 ℃, and the squeezed clear liquid is extracted at the end and decocted for 15min at 85 ℃ for sterilization to prepare the yellow wine.
(4) Detecting physical and chemical indexes of yellow wine
The yellow wine is detected by referring to the detection methods of alcohol content, total acid, amino acid nitrogen, reducing sugar and pH in GB/T13662-:
TABLE 8
Comparative example 4:
the comparative example provides a yellow wine and a preparation method thereof, and the preparation method comprises the following specific steps:
(1) preparing a lactobacillus paracasei bacterial suspension:
mixing 1000g of rice with 2000mL of water, raising the temperature to 60 ℃, adding 5g of liquefying enzyme and 2.5g of saccharifying enzyme for liquefying, continuing to raise the temperature to 95 ℃, maintaining for 40min, continuously stirring in the heating process, continuing to raise the temperature to 98 ℃, and keeping the temperature for reaction for 20 min; after liquefaction, 2-3 drops of the liquefied liquid in the liquefied mash are dripped into the iodine test solution, and the end of liquefaction is judged if the sample is brownish red or the color of the iodine test solution is detected.
Cooling the liquefied mash material to 63 ℃, adding 2.5g of saccharifying enzyme, preserving the temperature for 1h, filtering to obtain supernatant, adding 0.3g of Lp33 lactobacillus paracasei powder, and culturing at 35 ℃ for 24h to prepare lactobacillus paracasei suspension for later use.
(2) Preparation of immobilized lactobacillus paracasei particles: centrifuging 1000mL of lactobacillus paracasei suspension in a centrifuge at 10000r/min for 15min, adding 10g of bottom thallus into 90mL of sodium alginate aqueous solution with the mass concentration of 2%, uniformly mixing, sucking the mixed solution by using a sterile porous syringe under 35 ℃ water bath, slowly dripping the mixed solution into 300mL of calcium chloride aqueous solution with the mass concentration of 2.5% for granulation, immobilizing in 20 ℃ water bath for 1h, filtering to obtain immobilized lactobacillus paracasei colloidal beads with the diameter of 2.5mm-3.0mm, washing with sterile water for 3 times, and adding CaCl with the mass concentration of 0.05%2Standing in the water solution at 4 ℃ for 12h to obtain immobilized lactobacillus paracasei particles for later use.
(3) Obtaining rice: the rice soaking process is cancelled, and the rice is directly cooked.
Putting 1000g of rice into a rice steaming machine for steaming rice, turning off the fire after the rice is steamed for 10min, turning over the rice once, and spraying 250mL of hot water with the temperature of about 70 ℃ onto the surface of the rice to ensure that the rice fully absorbs water; continuing to steam the rice for 20min, turning off the fire again, turning over the rice once, checking whether the rice meets the requirement, continuing to steam the rice for 10min according to the situation, and taking the rice out of the pot, wherein the rice is required to be soft inside and hard outside, and has no white core inside.
(4) Fermentation:
after the rice falls into a pot, 100g of wheat starter, 3g of Y-3 yeast, 0.5g of saccharifying enzyme, 0.5g of liquefying enzyme and 1600g of water are added, the mixture is stirred uniformly and placed in an environment with the temperature of 30 ℃ for the first stage of fermentation.
Wrapping 1.5g of lactobacillus paracasei immobilized particles by a 100-mesh fine-mesh filter screen to form lactobacillus paracasei bacterial bags, putting the lactobacillus bacterial bags into fermented mash when the first rake is opened in the 10 th fermentation stage, continuously fermenting for 32h to remove the immobilized lactobacillus paracasei bacterial bags, performing second-stage fermentation for 3 days at 30 ℃, fermenting for 15 days at 22 ℃, squeezing due to expiration, taking the squeezed clear liquid, decocting wine at 85 ℃ for 15min, and sterilizing to obtain the yellow wine.
(5) Detecting physical and chemical indexes of yellow wine
The yellow wine is detected by referring to the detection methods of alcohol content, total acid, amino acid nitrogen, reducing sugar and pH in GB/T13662-.
TABLE 9
Comparative example 5:
the comparative example provides a yellow wine and a preparation method thereof, and the preparation method comprises the following specific steps:
(1) preparing a lactobacillus paracasei bacterial suspension:
mixing 1000g of rice with 2000mL of water, raising the temperature to 60 ℃, adding 5g of liquefying enzyme and 2.5g of saccharifying enzyme for liquefying, continuing to raise the temperature to 95 ℃, maintaining for 40min, continuously stirring in the heating process, continuing to raise the temperature to 98 ℃, and keeping the temperature for reaction for 20 min; after liquefaction is finished, 2-3 drops of liquefied liquid in the liquefied mash are dripped into the iodine test solution, and the liquefaction is judged to be finished when the sample solution is brownish red or the color of the iodine test solution is self-colored.
Cooling the liquefied mash material to 63 ℃, adding 2.5g of saccharifying enzyme, preserving the temperature for 1h, filtering to obtain supernatant, adding 0.3g of Lp33 lactobacillus paracasei powder, and culturing at 35 ℃ for 24h to prepare lactobacillus paracasei suspension for later use.
(2) Preparation of immobilized lactobacillus paracasei particles: centrifuging 1000mL of lactobacillus paracasei bacterial suspension in a centrifuge at 10000r/min for 15min, adding 10g of bottom thallus into 90mL of sodium alginate aqueous solution with the mass concentration of 2%, uniformly mixing, sucking the mixed solution by using a sterile porous syringe under the condition of 35 ℃ water bath, slowly dripping the mixed solution into 300mL of calcium chloride aqueous solution with the mass concentration of 2.5% for granulation, immobilizing for 1h in 20 ℃ water bath, filtering to obtain immobilized lactobacillus paracasei colloidal beads with the diameter of 2.5mm-3.0mm, washing for 3 times by using sterile water, and adding CaCl with the mass concentration of 0.05%2Standing in the water solution at 4 ℃ for 12h to obtain immobilized lactobacillus paracasei particles for later use.
(3) Obtaining rice: the rice soaking process is cancelled, and the rice is directly cooked.
Putting 1000g of rice into a rice steaming machine for steaming, turning off the fire after the rice is steamed for 10min, turning over the rice once, and spraying 250mL of hot water with the temperature of about 70 ℃ onto the surface of the rice to ensure that the rice fully absorbs water; continuing to steam the rice for 20min, turning off the fire again, turning over the rice once, checking whether the rice meets the requirement, continuing to steam the rice for 10min according to the situation, and taking the rice out of the pot, wherein the rice is required to be soft inside and hard outside, and has no white core inside.
(4) Fermentation:
after the rice falls into a pot, 100g of wheat starter, 3g of Y-1 yeast, 0.5g of saccharifying enzyme, 0.5g of liquefying enzyme and 1600g of water are added, the mixture is stirred uniformly and placed in an environment with the temperature of 30 ℃ for the first stage of fermentation.
Wrapping 1.5g of the lactobacillus paracasei immobilized particles by a 100-mesh fine-mesh filter screen to form lactobacillus paracasei bacterial bags, putting the lactobacillus bacterial bags into fermented mash when the first stage fermentation is started in 10h, continuously fermenting for 50h to remove the immobilized lactobacillus paracasei bacterial bags, performing second stage fermentation for 3 days at 30 ℃, performing third stage fermentation for 15 days at 22 ℃, squeezing due to expiration, taking the squeezed clear liquid, decocting wine at 85 ℃ for 15min, and sterilizing to obtain the yellow wine.
(5) Detecting physical and chemical indexes of yellow wine
The yellow wine is detected by referring to the detection methods of alcohol content, total acid, amino acid nitrogen, reducing sugar and pH in GB/T13662-:
watch 10
Sensory testing:
different staff were asked to conduct sensory tests on the 3 types of yellow wine prepared in comparative example 1 and the yellow wine prepared in comparative examples 2 to 3 and comparative example 5, and the higher the score and the more the number of people enjoyed are, the more popular the results are shown in the following table 11.
TABLE 11
As can be seen from Table 11, the Lp33 paracaselactic acid bacteria immobilized fermented yellow wine disclosed by the invention is most popular and has the best aroma.
The technical features of the embodiments described above may be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the embodiments described above are not described, but should be considered as being within the scope of the present specification as long as there is no contradiction between the combinations of the technical features.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (15)
1. The preparation method of the yellow wine is characterized by comprising the following steps:
mixing rice, water, a first part of liquefying enzyme and a first part of saccharifying enzyme, and liquefying to prepare liquefied mash;
mixing a second part of saccharifying enzyme with the liquefied mash, carrying out saccharification treatment, filtering after the reaction is finished, and taking a filtered clear solution as a saccharifying liquid;
adding lactobacillus paracasei powder into the saccharified liquid, culturing to prepare lactobacillus paracasei suspension, centrifuging the lactobacillus paracasei suspension, and collecting lactobacillus paracasei thallus;
mixing the lactobacillus paracasei thallus with a sodium alginate solution to prepare lactobacillus paracasei mixed solution, mixing the lactobacillus paracasei mixed solution with a granulating agent for granulation, and preparing immobilized lactobacillus paracasei particles;
mixing the rice with yeast, a second part of liquefying enzyme, a third part of saccharifying enzyme and water to prepare fermented mash, and performing first-stage fermentation;
adding the immobilized lactobacillus paracasei particles into the fermented mash during initial raking, adding the lactobacillus paracasei particles, reacting for 14-16h, removing the immobilized lactobacillus paracasei particles from the fermented mash, and continuing to ferment;
after fermentation, squeezing the fermented mash, taking the squeezed clear liquid, and carrying out wine decocting and sterilizing treatment.
2. The method for preparing yellow wine according to claim 1, wherein the step of mixing rice, water, the first part of liquefying enzyme and the first part of saccharifying enzyme for liquefying comprises:
and mixing the rice and water to prepare a rice-water mixture, heating to 50-70 ℃, adding the first part of liquefying enzyme and the first part of saccharifying enzyme into the rice-water mixture, heating to 93-95 ℃, carrying out heat preservation reaction for 20-60 min, heating to 97-98 ℃, and carrying out heat preservation reaction for 10-30 min to prepare the liquefied mash.
3. The method for preparing yellow wine according to claim 2, wherein the step of mixing a second part of saccharifying enzyme with the liquefied mash, saccharifying, filtering after reaction, and taking the filtered clear solution as saccharified liquid comprises:
adding the second part of saccharifying enzyme into the liquefied mash cooled to 60-65 ℃, reacting for 0.5-1.5 h while keeping the temperature, preparing the saccharified mash, filtering the saccharified mash, and taking the filtered clear liquid as the saccharified liquid.
4. The method for preparing yellow wine according to claim 1, wherein the parameters for culturing and preparing the lactobacillus paracasei bacterial suspension comprise:
the temperature is 30-36 ℃, and the time is 18-36 h.
5. The method for preparing yellow wine according to claim 1, wherein the mass ratio of the rice, the water, the first part of liquefying enzyme, the first part of saccharifying enzyme, the second part of saccharifying enzyme and the lactobacillus paracasei powder is 1000 (2000-3000): 1-5: (1-5): (0.1-0.5).
6. The method for preparing yellow wine according to claim 1, wherein the process parameters for performing centrifugal treatment on the lactobacillus paracasei suspension comprise:
the centrifugal speed is 8000r/min-12000r/min, and the centrifugal time is 10min-20 min.
7. The method for preparing yellow wine according to claim 1, wherein the step of mixing the lactobacillus paracasei thallus with the sodium alginate solution to prepare lactobacillus paracasei mixed solution, and the step of mixing the lactobacillus paracasei mixed solution with the granulating agent for granulation to prepare the immobilized lactobacillus paracasei particles comprises the following steps:
adding the lactobacillus paracasei thallus into 1-3% sodium alginate water solution, and adding the solution into 1-2.5% CaCl under the condition of 30-37 ℃ water bath2Immobilizing in water solution for 1-2 h under the condition of water bath at 20 ℃ to prepare particles, washing the particles for 3-5 times by using sterile water, and adding CaCl with the mass concentration of 0.01-0.05% into the washed particles2Placing in water solution at 4 deg.C for 10-14h to obtain immobilized Lactobacillus paracasei granule;
the sodium alginate aqueous solution with the mass concentration of 1-3 percent and the CaCl with the mass concentration of 1-2.5 percent2The mass ratio of the aqueous solution to the lactobacillus paracasei thallus is (8-10): (20-40): 1.
8. the method for preparing yellow wine according to claim 1, wherein the diameter of the immobilized lactobacillus paracasei particles is 2.5mm-3.0 mm.
9. The method for preparing yellow rice wine according to any one of claims 1 to 8, wherein the rice is prepared by a method comprising:
directly steaming rice without soaking, and timing to steam rice for 30-50min after rice flour is steamed;
the mass ratio of the rice to the cooked rice is 100: (140-150).
10. The method for preparing yellow rice wine according to any one of claims 1 to 8, wherein the step of mixing rice with yeast, a second part of liquefying enzyme, a third part of saccharifying enzyme and water to prepare a fermented mash, and the step of performing the first stage fermentation comprises:
cooling the cooked rice to 24-35 deg.C, adding yeast, second part of liquefying enzyme, third part of saccharifying enzyme and water, controlling the temperature of the material water at 28-30 deg.C, and making into fermented mash.
11. The method for preparing yellow rice wine according to claim 10, wherein the mass ratio of the rice, the yeast, the second part of the liquefying enzyme, the third part of the saccharifying enzyme and the water is 1000 (64-74): (1.5-2.0): 0.2-0.5): (0.2-0.5): (1000-1200).
12. The method for preparing yellow wine according to any one of claims 1 to 8, wherein the temperature of the first stage fermentation is 28-32 ℃ and the time is 10-12 h;
the continuous fermentation comprises a second-stage fermentation and a third-stage fermentation, wherein the temperature of the second-stage fermentation is 22-32 ℃, and the time is 44-96 h;
the temperature of the third stage fermentation is 18-22 ℃, and the time is 13-15 days.
13. The method for preparing yellow rice wine according to any one of claims 1 to 8, wherein the mass ratio of the cooked rice to the immobilized lactobacillus paracasei particles is 1000: (0.7-1.4).
14. The method for preparing yellow wine according to any one of claims 1 to 8, wherein after the first stage fermentation, before the immobilized lactobacillus paracasei particles are added to the fermented mash at the time of initial raking, the method further comprises the step of filling the immobilized lactobacillus paracasei particles into a filter screen of 70-200 meshes to form an immobilized lactobacillus paracasei bag.
15. A yellow wine characterized by being prepared by the method for preparing the yellow wine according to any one of claims 1 to 14.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210436990.8A CN114657039B (en) | 2022-04-19 | 2022-04-19 | Yellow wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210436990.8A CN114657039B (en) | 2022-04-19 | 2022-04-19 | Yellow wine and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN114657039A true CN114657039A (en) | 2022-06-24 |
| CN114657039B CN114657039B (en) | 2024-03-22 |
Family
ID=82037623
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210436990.8A Active CN114657039B (en) | 2022-04-19 | 2022-04-19 | Yellow wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114657039B (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101869139A (en) * | 2010-05-28 | 2010-10-27 | 江苏省农业科学院 | Method for preparing lactobacillus cell high-permeability microcapsules and application |
| CN102140401A (en) * | 2010-12-15 | 2011-08-03 | 山东即墨黄酒厂 | Refreshing old wine |
| KR20120136902A (en) * | 2011-06-10 | 2012-12-20 | 순천시 | Manufacturing method traditional brewed alcoholic beverage |
| CN106336989A (en) * | 2016-08-18 | 2017-01-18 | 宁波阿拉酿酒有限公司 | Technology for brewing yellow rice wine by lactic acid bacteria direct vat set starter process |
| CN109234109A (en) * | 2018-11-22 | 2019-01-18 | 上海金枫酒业股份有限公司 | The preparation method of low-alcohol rice wine |
| CN111500386A (en) * | 2020-03-31 | 2020-08-07 | 浙江工商大学 | Immobilized fermentation method for controlling high alcohol content of yellow rice wine |
-
2022
- 2022-04-19 CN CN202210436990.8A patent/CN114657039B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101869139A (en) * | 2010-05-28 | 2010-10-27 | 江苏省农业科学院 | Method for preparing lactobacillus cell high-permeability microcapsules and application |
| CN102140401A (en) * | 2010-12-15 | 2011-08-03 | 山东即墨黄酒厂 | Refreshing old wine |
| KR20120136902A (en) * | 2011-06-10 | 2012-12-20 | 순천시 | Manufacturing method traditional brewed alcoholic beverage |
| CN106336989A (en) * | 2016-08-18 | 2017-01-18 | 宁波阿拉酿酒有限公司 | Technology for brewing yellow rice wine by lactic acid bacteria direct vat set starter process |
| CN109234109A (en) * | 2018-11-22 | 2019-01-18 | 上海金枫酒业股份有限公司 | The preparation method of low-alcohol rice wine |
| CN111500386A (en) * | 2020-03-31 | 2020-08-07 | 浙江工商大学 | Immobilized fermentation method for controlling high alcohol content of yellow rice wine |
Also Published As
| Publication number | Publication date |
|---|---|
| CN114657039B (en) | 2024-03-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109486645B (en) | Method for brewing and blending fragrant mature vinegar by applying immobilized targeted multi-microbe strain | |
| CN103462155A (en) | Preparation method for fermented beverage | |
| CN103255014A (en) | Method for brewing 10-degree light black beer | |
| CN109527145A (en) | A kind of apple Pu'er tea mixed fermentation beverage and preparation method thereof | |
| CN113229486A (en) | Compound fermentation process of noni enzyme | |
| CN109527146A (en) | A kind of fruits and vegetables Pu'er tea mixed fermentation beverage and preparation method thereof | |
| CN112029603A (en) | Fructus cannabis beer and preparation method thereof | |
| CN114350460B (en) | Quinoa beer and preparation method thereof | |
| CN113005053B (en) | Rice acid fermentation process for rapidly producing L-lactic acid and special bacteria thereof | |
| CN114540137A (en) | Brewing method of low-alcohol raspberry brewed beer | |
| CN113398021B (en) | Preparation method of high-activity lactobacillus fermentation extracting solution | |
| KR101415125B1 (en) | Brewing Raw Material Kits for Making Rice Wine and Method for Manufacture of Rice Wine of Thereof | |
| CN107259260B (en) | Wolfberry fruit vinegar beverage capable of reducing internal heat and promoting digestion and preparation method thereof | |
| CN106047643B (en) | A kind of plum blossom vinegar and fermentation preparation rich in gentian oligose | |
| CN114657039B (en) | Yellow wine and preparation method thereof | |
| CN112715890B (en) | Immobilized pickle starter and application thereof | |
| CN112553039A (en) | Method for brewing enzyme vinegar from malt and rice sprouts through liquid fermentation | |
| CN113755265A (en) | Buckwheat beer and preparation method thereof | |
| CN113337355A (en) | Compound fermented yeast material, preparation method thereof and application thereof in preparation of fermented wine | |
| CN112694959A (en) | Yellow wine with high GABA content by liquefaction method and rapid brewing method thereof | |
| CN110951578A (en) | Pyracantha fortuneana fruit vinegar beverage and preparation method thereof | |
| CN109486580A (en) | A kind of thick wine of purple sweet potato and preparation method thereof | |
| CN110903943B (en) | Solid-state fermented persimmon vinegar and preparation method thereof | |
| CN114437899B (en) | Method for preparing edible vinegar by fermentation and edible vinegar | |
| CN115109674B (en) | Method for reducing content of higher alcohols in fen-flavor Xiaoqu liquor and extracting esters and enhancing flavor |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |