CN114657039B - Yellow wine and preparation method thereof - Google Patents
Yellow wine and preparation method thereof Download PDFInfo
- Publication number
- CN114657039B CN114657039B CN202210436990.8A CN202210436990A CN114657039B CN 114657039 B CN114657039 B CN 114657039B CN 202210436990 A CN202210436990 A CN 202210436990A CN 114657039 B CN114657039 B CN 114657039B
- Authority
- CN
- China
- Prior art keywords
- rice
- lactobacillus paracasei
- water
- enzyme
- yellow wine
- 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.)
- Active
Links
- 235000014101 wine Nutrition 0.000 title claims abstract description 102
- 238000002360 preparation method Methods 0.000 title claims abstract description 35
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 252
- 241000209094 Oryza Species 0.000 claims abstract description 250
- 235000009566 rice Nutrition 0.000 claims abstract description 250
- 241000186605 Lactobacillus paracasei Species 0.000 claims abstract description 175
- 102000004190 Enzymes Human genes 0.000 claims abstract description 125
- 108090000790 Enzymes Proteins 0.000 claims abstract description 125
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 119
- 238000000855 fermentation Methods 0.000 claims abstract description 90
- 230000004151 fermentation Effects 0.000 claims abstract description 90
- 239000002245 particle Substances 0.000 claims abstract description 60
- 239000007788 liquid Substances 0.000 claims abstract description 53
- 238000002156 mixing Methods 0.000 claims abstract description 51
- 238000000034 method Methods 0.000 claims abstract description 42
- 239000000725 suspension Substances 0.000 claims abstract description 42
- 238000006243 chemical reaction Methods 0.000 claims abstract description 31
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 29
- 238000001914 filtration Methods 0.000 claims abstract description 28
- 238000002791 soaking Methods 0.000 claims abstract description 26
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 22
- 239000011259 mixed solution Substances 0.000 claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 22
- 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
- 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
- 239000000243 solution Substances 0.000 claims abstract description 20
- 230000001954 sterilising effect Effects 0.000 claims abstract description 14
- 239000003979 granulating agent Substances 0.000 claims abstract description 7
- 238000010438 heat treatment Methods 0.000 claims description 44
- 239000007864 aqueous solution Substances 0.000 claims description 28
- 238000010025 steaming Methods 0.000 claims description 24
- 238000001816 cooling Methods 0.000 claims description 16
- 235000019991 rice wine Nutrition 0.000 claims description 15
- 238000012258 culturing Methods 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 12
- 239000008223 sterile water Substances 0.000 claims description 12
- 230000003100 immobilizing effect Effects 0.000 claims description 11
- 238000004321 preservation Methods 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 10
- 238000005406 washing Methods 0.000 claims description 10
- 239000008187 granular material Substances 0.000 claims description 9
- 230000001580 bacterial effect Effects 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 235000013405 beer Nutrition 0.000 claims description 5
- 235000013312 flour Nutrition 0.000 claims description 5
- 241001052560 Thallis Species 0.000 claims description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 12
- 238000004519 manufacturing process Methods 0.000 abstract description 12
- 239000006228 supernatant Substances 0.000 abstract description 12
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 238000003912 environmental pollution Methods 0.000 abstract description 3
- 229940088598 enzyme Drugs 0.000 description 97
- 241000186660 Lactobacillus Species 0.000 description 21
- 229940039696 lactobacillus Drugs 0.000 description 21
- 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
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 18
- 239000012085 test solution Substances 0.000 description 18
- 239000002253 acid Substances 0.000 description 16
- 238000001514 detection method Methods 0.000 description 15
- 230000000052 comparative effect Effects 0.000 description 13
- 239000011324 bead Substances 0.000 description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 12
- 238000003756 stirring Methods 0.000 description 12
- 239000000126 substance Substances 0.000 description 10
- 150000001413 amino acids Chemical class 0.000 description 9
- 229910052757 nitrogen Inorganic materials 0.000 description 9
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 8
- 239000001110 calcium chloride Substances 0.000 description 8
- 229910001628 calcium chloride Inorganic materials 0.000 description 8
- 241000894006 Bacteria Species 0.000 description 7
- 241000209140 Triticum Species 0.000 description 7
- 235000021307 Triticum Nutrition 0.000 description 7
- 239000004310 lactic acid Substances 0.000 description 6
- 235000014655 lactic acid Nutrition 0.000 description 6
- 239000007858 starting material Substances 0.000 description 6
- 230000001476 alcoholic effect Effects 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 5
- 239000003292 glue Substances 0.000 description 5
- 238000005507 spraying Methods 0.000 description 5
- 238000005469 granulation Methods 0.000 description 4
- 230000003179 granulation Effects 0.000 description 4
- 241000233866 Fungi Species 0.000 description 3
- 230000005764 inhibitory process Effects 0.000 description 3
- 239000002002 slurry Substances 0.000 description 3
- 238000010998 test method 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
- 102000004139 alpha-Amylases Human genes 0.000 description 2
- 108090000637 alpha-Amylases Proteins 0.000 description 2
- 229940024171 alpha-amylase Drugs 0.000 description 2
- 150000001412 amines Chemical class 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 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
- 239000012488 sample solution 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
- 244000199866 Lactobacillus casei Species 0.000 description 1
- 235000013958 Lactobacillus casei Nutrition 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 150000001299 aldehydes Chemical class 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
- 230000009286 beneficial effect Effects 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
- 230000000694 effects Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000012467 final product Substances 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
- 229940017800 lactobacillus casei Drugs 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
- 230000001737 promoting effect Effects 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
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 with liquefied mash for reaction, and filtering to obtain supernatant; adding lactobacillus paracasei powder into the supernatant to prepare lactobacillus paracasei suspension by culture, mixing the suspension with sodium alginate solution to prepare mixed solution, and adding a granulating agent into the mixed solution to prepare immobilized lactobacillus paracasei particles; mixing rice with yeast, saccharomycete, second liquefying enzyme and third saccharifying enzyme, pre-fermenting to obtain fermented mash, adding lactobacillus paracasei particles into the fermented mash during initial raking, removing lactobacillus paracasei particles after reacting for 14-16 h, continuing fermenting, squeezing after fermentation, and taking squeezed clear liquid for wine frying and sterilizing treatment. The method can rapidly increase alcohol content, flavor and quality of wine without rice soaking process, and has the advantages of less environmental pollution and low production cost.
Description
Technical Field
The invention relates to the technical field of yellow wine preparation, in particular to a yellow wine and a preparation method thereof.
Background
In the traditional brewed wine production, the soaked rice not only ensures that the rice is convenient to cook after absorbing water, but also generates lactic acid in the rice pulp water in the rice soaking process, thereby having practical effect in the yellow wine brewing. Because the traditional rice soaking process has long time and high starch loss of rice, how to rapidly increase the lactic acid content of rice slurry, shorten or cancel the rice soaking process and reduce the starch loss in rice has always plagued related researchers.
Researchers have found that the crushing method or the direct addition of lactic acid bacteria can replace the acid production in the rice soaking process, but the crushing process needs to be increased to increase the cost, or the added lactic acid bacteria can inhibit the fermentation of saccharomycetes in the later stage, so that the alcoholic strength is lower.
For example, a novel yellow wine production process without soaking rice is reported at present, which is characterized in that glutinous rice is crushed into glutinous rice flour, high-temperature alpha-amylase is added in the liquefaction process after gelatinization, the adding mass of the high-temperature alpha-amylase is 0.6-1.5 per mill of the mass of the glutinous rice flour, the pH is adjusted to 5.4-6.0, the temperature is increased to 90-100 ℃, and yellow wine fermentation is carried out after heat preservation for 1-3 hours, so that the process without soaking the rice yellow wine is established. However, the method needs to increase the crushing process, increases the production cost, and has relatively high input cost by using high-temperature amylase materials.
Or lactobacillus plantarum and a microbial inoculum and application thereof in biological amine degradation and yellow wine production, and the lactobacillus plantarum or the microbial inoculum is applied to rice soaking process of yellow wine brewing, so that the content of biological amine in rice soaking and whole brewing process is declared to be greatly reduced, the rice soaking time is shortened, the cost is saved, and the after-drinking feel is greatly improved on the basis of keeping the flavor of the traditional yellow wine. However, in actual production, the soaking still needs a long time, occupies the land, and has uneconomical equipment and time cost.
Disclosure of Invention
Based on the above, the invention aims to provide a preparation method of yellow wine which can rapidly increase the alcohol content in the wine body and improve the flavor and the quality of the wine without a rice soaking process.
The technical proposal 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 performing liquefying treatment to prepare liquefied mash;
mixing a second part of saccharifying enzyme with the liquefied mash, saccharifying, filtering after the reaction is finished, and taking filtered clear liquid as saccharifying liquid;
adding lactobacillus paracasei powder into the saccharification liquid, preparing lactobacillus paracasei suspension by culture, centrifuging the lactobacillus paracasei suspension, and collecting lactobacillus paracasei thalli;
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 for granulating, and preparing immobilized lactobacillus paracasei particles;
mixing rice with yeast, saccharomycetes, second liquefying enzyme, third saccharifying enzyme and water to prepare fermented mash, and performing first-stage fermentation;
adding the immobilized lactobacillus paracasei particles into the fermented mash when the first rake is started, adding the lactobacillus paracasei particles, removing the immobilized lactobacillus paracasei particles from the fermented mash after the reaction is carried out for 14-16 hours, and continuing fermentation;
after fermentation is completed, the fermented mash is squeezed, and the squeezed clear liquid is taken for wine decocting and sterilization 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 mash comprises:
mixing the rice with 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 the second saccharifying enzyme with the liquefied mash to perform saccharification, filtering after the reaction is completed, and taking the filtered clear liquid as saccharified liquid comprises the steps of:
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, preparing saccharified mash, filtering the saccharified mash, and taking the filtered clear liquid as saccharifying liquid.
In one embodiment, the parameters for the preparation of the lactobacillus paracasei suspension by culture 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: (1-5): (0.1-0.5).
In one embodiment, the process parameters for centrifuging the lactobacillus paracasei suspension include:
the centrifugal speed is 8000r/min-12000r/min, and the centrifugal time is 10min-20min.
In one embodiment, the lactobacillus paracasei thallus and the sodium alginate solution are mixed to prepare a lactobacillus paracasei mixed solution, the lactobacillus paracasei mixed solution is mixed with a granulating agent for granulation, and the step of preparing the immobilized lactobacillus paracasei granules comprises the following steps:
Adding 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 water bath condition of 30-37 DEG C 2 Immobilizing in water solution at 20deg.C for 1-2 h to obtain granule, washing with sterile water for 3-5 times, and adding CaCl with mass concentration of 0.01% -0.05% 2 Placing in water solution at 4deg.C for 10-14 hr to obtain immobilized lactobacillus paracasei granule;
the sodium alginate aqueous solution with the mass concentration of 1-3 percent and CaCl with the mass concentration of 1-2.5 percent 2 The 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 3.0mm.
In one embodiment, the rice is prepared by the following steps:
directly steaming rice without soaking, steaming rice for 30-50min after the rice flour is round;
the mass ratio of the rice to the cooked rice is 100: (140-150).
In one embodiment, the rice is mixed with yeast, a second portion of liquefying enzyme, a third portion of saccharifying enzyme, and water to produce a beer, and the step of performing a first stage fermentation comprises:
Cooling cooked rice to 24-35deg.C, adding yeast, second liquefying enzyme, third saccharifying enzyme and water, and controlling the temperature of the material water to 28-30deg.C to obtain fermented mash.
In one embodiment, the mass ratio of the rice to the yeast to the saccharomycete to the second part of liquefying enzyme to the third part of saccharifying enzyme to the water is 1000 (64-74): 1.5-2.0): 0.2-0.5: (0.2-0.5): (1000-1200).
In one embodiment, the temperature of the first stage fermentation is 28-32 ℃ and the time is 10-12h (beginning 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 fermentation temperature in the third stage is 18-22 ℃ and the fermentation time is 13-15 days.
In one embodiment, the mass ratio of the rice to the immobilized lactobacillus paracasei particles is 1000: (0.7-1.4).
In one embodiment, after the first stage fermentation, the immobilized lactobacillus paracasei particles are loaded into a 70-200 mesh filter screen to form an immobilized lactobacillus paracasei bag before being added to the beer at the beginning of raking.
The invention also provides a yellow wine 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 bacterial suspension, preparing immobilized lactobacillus paracasei particles, adding the immobilized lactobacillus paracasei particles into fermented mash when beginning and raking, removing the lactobacillus paracasei particles after reacting for 14-16 hours, allowing the fermented mash to continue fermentation, finishing fermentation, and frying wine into a tank. When the fermentation process is carried out until the beginning of the harrow, the yeast enters a vigorous fermentation stage, and the immobilized lactobacillus paracasei particles are added at the moment, 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 whole flavor of the yellow wine is obviously improved, and the quality of the wine is better improved; and after 14-16 hours of reaction, the lactobacillus paracasei particles are removed, so that the inhibition of lactobacillus to saccharomycetes can be reduced, the saccharomycetes can normally carry out alcoholic fermentation, and the alcoholic strength and the flavor of the yellow wine are improved. In addition, the rice soaking process is not needed, rice slurry is not generated, and the environmental pollution can be reduced; and an additional raw material crushing process is not required to be added, so that the time can be obviously shortened, and the production cost can be saved. Meanwhile, the invention can inhibit the growth of mixed bacteria in the yellow wine, so that the controllability in the production process is higher; in addition, 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 chart 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 herein in the description of the invention is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. The term "and/or" as used herein 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 invention refer to embodiments of the invention that may provide certain benefits in some instances. 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 for 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 description 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 include 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 simultaneously utilize the synergistic effect of microorganisms with different functions to generate rich aroma substances such as alcohol, aldehyde, ketone, acid, ester and the like in growth metabolism. The co-immobilized cell fermentation technology has the outstanding characteristics of easy realization of serialization and stable product quality.
In the present invention, lactobacillus paracasei means (Lactobacillus paracasei) belonging to the genus Lactobacillus casei. In one embodiment, the lactobacillus paracasei is Lp33 lactobacillus paracasei, and the lactobacillus paracasei powder refers to a powder of Lp33 lactobacillus paracasei.
In the invention, the carbon dioxide in the fermentation tank is discharged by stirring the opening of the rake fingers, the fermentation temperature is reduced, oxygen is supplemented, the growth of saccharomycetes is ensured, and the first rake opening is needed when the fermentation temperature of the opening of the rake fingers reaches a certain degree.
The invention provides a preparation method of yellow wine, which can lead the total acid content of the yellow wine to be rapidly increased by adding immobilized lactobacillus paracasei particles, obviously improve the whole flavor of the yellow wine and lead the quality of the yellow wine to be better improved; and after the reaction is carried out for 14-16 hours, lactobacillus paracasei particles are removed, so that the inhibition of lactobacillus to saccharomycetes can be reduced, the saccharomycetes can be rapidly propagated and grown, and the alcoholic strength and the flavor of the yellow wine are improved. In addition, the rice soaking process is not needed, rice slurry is not generated, and the environmental pollution can be reduced; and an additional raw material crushing process is not required to be added, so that the time can be obviously shortened, and the production cost can be saved.
The technical proposal 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 performing liquefying treatment to prepare liquefied mash;
mixing a second part of saccharifying enzyme with the liquefied mash, saccharifying, filtering after the reaction is finished, and taking filtered clear liquid as saccharifying liquid;
Adding lactobacillus paracasei powder into the saccharification liquid, preparing lactobacillus paracasei suspension by culture, centrifuging the lactobacillus paracasei suspension, and collecting lactobacillus paracasei thalli;
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 for granulating, and preparing immobilized lactobacillus paracasei particles;
mixing rice with yeast, saccharomycetes, second liquefying enzyme, third saccharifying enzyme and water to prepare fermented mash, and performing first-stage fermentation;
adding the immobilized lactobacillus paracasei particles into the fermented mash when the first rake is started, adding the lactobacillus paracasei particles, removing the immobilized lactobacillus paracasei particles from the fermented mash after the reaction is carried out for 14-16 hours, and continuing fermentation;
after fermentation is completed, the fermented mash is squeezed, and the squeezed clear liquid is taken for wine decocting and sterilization 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 mash comprises:
Mixing the rice with 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 rice, water, the first portion of liquefying enzyme, the first portion of saccharifying enzyme, and the second portion of saccharifying enzyme are present in a mass ratio of 1000 (2000-3000): 1-5. It is understood that the mass ratio of the rice, water, first portion liquefying enzyme, and first portion 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 completion of the liquefaction reaction, 2 to 3 drops of liquefied mash are dropped into the iodine sample solution, and the completion of the liquefaction is judged as brownish red or the iodine sample solution itself is colored.
In one embodiment, the step of mixing the second saccharifying enzyme with the liquefied mash to perform saccharification, filtering after the reaction is completed, and taking the filtered clear liquid as saccharified liquid comprises the steps of: 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, preparing saccharified mash, filtering the saccharified mash, and filtering to obtain supernatant which is the saccharifying liquid.
In one embodiment, the mass ratio of the cooled mash to the second saccharifying 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 cooling and the second 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: (1-5): (0.1-0.5).
In one embodiment, in the step of adding lactobacillus paracasei powder to the saccharification liquid and preparing lactobacillus paracasei suspension by culturing, the parameters of culturing include: the temperature is 30-36 ℃ and the time is 18-36 h. It will be appreciated 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 36h.
In one embodiment, the process parameters for centrifuging the lactobacillus paracasei suspension include:
the centrifugal speed is 8000r/min-12000r/min, and the centrifugal time is 10min-20min.
Preferably, the lactobacillus paracasei suspension is centrifuged at 10000r/min for 15min.
In one embodiment, the lactobacillus paracasei thallus and the sodium alginate solution are mixed to prepare a lactobacillus paracasei mixed solution, the lactobacillus paracasei mixed solution is mixed with a granulating agent for granulation, and the step of preparing the immobilized lactobacillus paracasei granules comprises the following steps:
adding 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 water bath condition of 30-37 DEG C 2 Immobilizing in water solution at 20deg.C for 1-2 h to obtain granule, washing with sterile water for 3-5 times, and adding CaCl with mass concentration of 0.01% -0.05% 2 Placing in water solution at 4deg.C for 10-14 hr to obtain immobilized lactobacillus paracasei granule;
the sodium alginate aqueous solution with the mass concentration of 1-3 percent and CaCl with the mass concentration of 1-2.5 percent 2 The 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 3.0mm.
In one embodiment, the number of times the sterile water is washed is 3.
In one embodiment, the rice is prepared by the following steps:
directly steaming rice without soaking, steaming rice for 30-50min after the rice flour is round;
the mass ratio of the rice to the cooked rice is 100: (140-150). The rice needs to be soft inside and hard outside, and has no white core inside.
Preferably, the step of obtaining rice comprises:
the rice soaking process is canceled, and rice is directly steamed: putting rice into a rice steamer to steam rice, turning off fire after the rice is steamed for 10min, turning over the rice once, and spraying hot water (25% of water spraying amount) at about 70 ℃ on the surface of the rice to enable the rice to fully absorb water; continuing steaming for 20min, turning off again and turning over the rice once, checking whether the rice meets the requirements, and continuing steaming for 10min again as required, and taking out. Preferably, the weight ratio of rice to rice is rice: rice = 1:1.45.
in one embodiment, the rice is mixed with yeast, a second portion of liquefying enzyme, a third portion of saccharifying enzyme, and water to produce a beer, and the step of performing a first stage fermentation comprises:
cooling cooked rice to 24-35deg.C, adding yeast, second liquefying enzyme, third saccharifying enzyme and water, mixing, and controlling the temperature of water at 28-30deg.C to obtain fermented mash.
In one embodiment, the mass ratio of the rice to the yeast to the saccharomycete to the second part of liquefying enzyme to the third part of saccharifying enzyme to 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 rice, the yeast, the saccharomycetes, 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 fermentation temperature in the first stage is 28-32deg.C, and the fermentation time is 10-12h (beginning harrow for promoting growth of yeast);
the continuous fermentation comprises second-stage fermentation and 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 fermentation stage in the third stage is 18-22 ℃ and the time is 13-15 days.
In one embodiment, the mass ratio of the rice to the immobilized lactobacillus paracasei particles is 1000: (0.7-1.4).
In one embodiment, after the first stage fermentation, the immobilized lactobacillus paracasei particles are loaded into a 70-200 mesh filter screen to form an immobilized lactobacillus paracasei bag before being added to the beer at the beginning of raking.
In one embodiment, rice is directly steamed for 50min by using steam and then cooled to room temperature to obtain rice, and after the rice falls into a pot, yeast, a second part of liquefying enzyme, a third part of saccharifying enzyme and water are added, and uniformly stirred for fermentation. The immobilized lactobacillus paracasei particles accounting for 0.05 percent of the weight of the fermented mash are wrapped by a fine mesh filter screen or a sterile bag to form an immobilized lactobacillus paracasei bag, the immobilized lactobacillus paracasei bag is put into the fermented mash when the rake is started, the fermentation is continued for 14h to 16h, the immobilized lactobacillus paracasei bag is taken out, and the fermentation is continued. The research shows that the lactobacillus paracasei has more outstanding acid production capacity when being put into fermentation for 14-16 hours, and the flavor of the prepared yellow wine is slightly better than that of the new wine produced by the prior traditional process; and after the lactobacillus paracasei bag is fermented for 14-16 hours, the immobilized lactobacillus paracasei bag is pumped away, so that the inhibition of lactobacillus to 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 wheat koji or 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 a yellow wine prepared by the preparation method of the yellow wine.
The invention is further illustrated below with reference to specific examples.
Example 1:
the embodiment provides yellow wine and a preparation method thereof, and the yellow wine comprises the following specific steps:
(1) Preparation of 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 after the temperature rises to 94 ℃, continuously stirring in the heating process, continuously heating to 98 ℃, and keeping the temperature for 20min for reaction; after the liquefaction is finished, 2-3 drops of liquefied liquid in the liquefied mash are dripped into the iodine test solution, and the liquefaction is finished after the liquid is brownish red or the color of the iodine test solution is judged.
Cooling the liquefied mash material to 63 ℃, adding 5g of saccharifying enzyme, preserving heat for 1h, filtering in a sterile way, taking supernatant, adding 0.5g of Lp33 lactobacillus paracasei powder, and culturing at 35 ℃ for 24h to prepare lactobacillus paracasei suspension for later use.
(2) Preparing immobilized lactobacillus paracasei particles: centrifuging 1000mL of lactobacillus paracasei suspension at 10000r/min for 15min, collecting 10g of bottom thallus, adding into 90mL of sodium alginate aqueous solution with mass concentration of 2%, mixing uniformly, absorbing the mixed solution with a sterile porous syringe at 35 ℃ under water bath condition, slowly dripping into 300mL of calcium chloride aqueous solution with mass concentration of 2.5%, granulating, immobilizing for 1h at 20 ℃ under water bath condition, filtering to obtain immobilized lactobacillus paracasei particles with diameter of 2.5-3.0 mm, washing with sterile water for 3 times, and adding CaCl with mass concentration of 0.05% 2 And (3) standing for 12 hours at 4 ℃ in the aqueous solution to obtain immobilized lactobacillus paracasei particles for standby.
(3) Obtaining rice: the rice soaking process is canceled, and the rice is directly steamed.
Putting 1000g of polished round-grained rice into a rice steamer to steam rice, turning off fire after the round-grained rice is steamed for 10min, turning over the rice once, and sprinkling 250mL of hot water at about 70 ℃ on the surface of the rice to enable the rice to fully absorb water; continuously steaming rice for 20min, turning off the fire again and turning over the rice once, checking whether the rice meets the requirement, and continuously steaming rice for 10min to take out the rice if the rice is required to be soft inside and hard outside and has no white core inside.
(4) Fermentation:
100g wheat starter, 2.5gY-1 saccharomycetes, 0.5g saccharifying enzyme, 0.5g liquefying enzyme and 1600g water are added after rice falls into a pot, and the mixture is stirred uniformly and placed in an environment of 30 ℃ for first-stage fermentation.
And (3) wrapping 1.5g of immobilized lactobacillus paracasei glue beads with a 100-mesh fine mesh filter screen to form an immobilized lactobacillus paracasei package, placing the immobilized lactobacillus paracasei package into a fermented mash when beginning to rake for 12h in the first stage of fermentation, continuously fermenting for 14h at the temperature of 32 ℃, removing the immobilized lactobacillus paracasei package, performing the second stage fermentation for 3 days at the temperature of 30 ℃, gradually reducing the temperature, performing the third stage fermentation for 15 days at the temperature of 18 ℃, squeezing until the squeezing clear liquid is obtained, heating to 85 ℃, and performing wine frying and sterilization for 15min to obtain the yellow wine.
(5) Physical and chemical index detection for yellow rice wine
Yellow wine is detected by referring to the detection method of alcohol degree, total acid, amino acid nitrogen, reducing sugar and pH in GB/T13662-2018, and the result is shown in the table 1 below.
TABLE 1
Example 2:
the embodiment provides yellow wine and a preparation method thereof, and the yellow wine comprises the following specific steps:
(1) Preparation of 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 the temperature to 94 ℃, keeping for 40min, continuously stirring in the heating process, keeping the temperature of liquefied mash at 98 ℃, and keeping the temperature for 20min for reaction; after the liquefaction is finished, 2-3 drops of liquefied liquid in the liquefied mash are dripped into the iodine test solution, and the liquefaction is finished after the liquid is brownish red or the color of the iodine test solution is judged.
Cooling the liquefied mash material to 63 ℃, adding 2.5g of saccharifying enzyme, preserving heat for 1h, filtering, taking supernatant, adding 0.2g of Lp33 lactobacillus paracasei powder, and culturing at 35 ℃ for 24h to prepare lactobacillus paracasei suspension for later use.
(2) Preparing immobilized lactobacillus paracasei particles: centrifuging 1000mL lactobacillus paracasei suspension in a centrifuge at 10000r/min for 15min, collecting 10g of bottom thallus, adding into 90mL sodium alginate water solution with mass concentration of 2%, mixing well, absorbing the mixed solution with a sterile porous syringe at 35deg.C, slowly dripping 300mL calcium chloride water solution with mass concentration of 2.5%, granulating, immobilizing in 20 deg.C water bath for 1h, filtering to obtain immobilized lactobacillus paracasei granule with diameter of 2.5-3.0 mm, washing with sterile water for 3 times, and adding CaCl with mass concentration of 0.05% 2 And (3) standing for 12 hours at 4 ℃ in the aqueous solution to obtain immobilized lactobacillus paracasei particles for standby.
(3) Obtaining rice: the rice soaking process is canceled, and the rice is directly steamed.
Putting 1000g of polished round-grained rice into a rice steamer to steam rice, turning off fire after the round-grained rice is steamed for 10min, turning over the rice once, and sprinkling 250mL of hot water at about 70 ℃ on the surface of the rice to enable the rice to fully absorb water; continuously steaming rice for 20min, turning off the fire again and turning over the rice once, checking whether the rice meets the requirement, and continuously steaming rice for 10min to take out the rice if the rice is required to be soft inside and hard outside and has no white core inside.
(4) Fermentation:
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 are added after rice falls into a pot, and are stirred uniformly, and are placed in an environment of 30 ℃ for first-stage fermentation.
And (3) wrapping 1.5g of lactobacillus paracasei immobilized particles by using a 100-mesh fine mesh filter screen to form a lactobacillus paracasei bag, putting the lactobacillus bag into a fermentation mash when the head rake is started in 10h of fermentation in the first stage, continuously fermenting for 14h to remove the immobilized lactobacillus paracasei bag, at the moment, performing two-stage fermentation for 4 days at the temperature of 30 ℃, gradually reducing the temperature, performing the third-stage fermentation for 15 days at the temperature of 18 ℃, squeezing to obtain a squeezed clear liquid, and decocting wine for 15min at the temperature of 85 ℃ for sterilization to obtain the yellow wine.
(5) Physical and chemical index detection for yellow rice wine
Yellow wine is detected by referring to the detection method of alcohol degree, total acid, amino acid nitrogen, reducing sugar and pH in GB/T13662-2018, and the result is 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) Preparation of 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, continuously heating, maintaining for 40min when the temperature rises to 95 ℃, continuously stirring in the heating process, continuously heating to 98 ℃, and carrying out heat preservation reaction for 20min; after the liquefaction is finished, 2-3 drops of liquefied liquid in the liquefied mash are dripped into the iodine test solution, and the liquefaction is finished after the liquid is brownish red or the color of the iodine test solution is judged.
Cooling the material to 63 ℃, adding 2.5g of saccharifying enzyme, preserving heat for 1h, filtering, taking supernatant, adding 0.3g of Lp33 lactobacillus paracasei powder, and culturing at 35 ℃ for 24h to prepare lactobacillus paracasei suspension for later use.
(2) Preparing immobilized lactobacillus paracasei particles: centrifuging 1000mL lactobacillus paracasei suspension in a centrifuge at 10000r/min for 15min, collecting 10g of bottom thallus, adding into 80mL sodium alginate aqueous solution with mass concentration of 2%, mixing well, absorbing the mixed solution with a sterile porous syringe at 35deg.C, slowly dripping into 200mL calcium chloride aqueous solution with mass concentration of 2.5%, granulating, immobilizing in 20 deg.C water bath for 2h, filtering to obtain immobilized lactobacillus paracasei gel bead particles with diameter of 2.5-3.0 mm, washing with sterile water for 3 times, and adding CaCl with mass concentration of 0.05% 2 And (3) standing for 12 hours at 4 ℃ in the aqueous solution to obtain immobilized lactobacillus paracasei particles for standby.
(3) Obtaining rice: the rice soaking process is canceled, and the rice is directly steamed.
Putting 1000g of polished round-grained rice into a rice steamer to steam rice, turning off fire after the round-grained rice is steamed for 10min, turning over the rice once, and sprinkling 250mL of hot water at about 70 ℃ on the surface of the rice to enable the rice to fully absorb water; continuously steaming rice for 20min, turning off the fire again and turning over the rice once, checking whether the rice meets the requirement, and continuously steaming rice for 10min to take out the rice if the rice is required to be soft inside and hard outside and has no white core inside.
(4) Fermentation:
100g of bran koji, 2.5gY-1 yeast, 0.5g of saccharifying enzyme, 0.5g of liquefying enzyme and 1600g of water are added after rice falls into a pot, and are uniformly stirred and placed in an environment of 30 ℃ for first-stage fermentation.
And (3) wrapping 1.5g of lactobacillus paracasei immobilized particles by using a 100-mesh fine mesh filter screen to form an immobilized lactobacillus paracasei bag, putting the immobilized lactobacillus paracasei bag into fermented mash when beginning to rake in the first stage of fermentation for 12h, continuously fermenting for 14h at 30 ℃, removing the immobilized lactobacillus paracasei bag, fermenting for 4 days at 30 ℃, gradually reducing the temperature, fermenting for 15 days at 22 ℃ in the third stage, squeezing to obtain squeezed clear liquid, and decocting wine for 15min at 85 ℃ for sterilization to obtain the yellow wine.
(5) Physical and chemical index detection for yellow rice wine
Yellow wine is detected by referring to the detection method of alcohol degree, total acid, amino acid nitrogen, reducing sugar and pH in GB/T13662-2018, and the result is shown in the following table 3.
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) Preparation of 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, continuously heating, keeping for 40min when the temperature rises to 94 ℃, continuously stirring in the heating process, continuously heating to 98 ℃, and keeping the temperature for 20min for reaction; after the liquefaction is finished, 2-3 drops of liquefied liquid in the liquefied mash are dripped into the iodine test solution, and the liquefaction is finished after the liquid is brownish red or the color of the iodine test solution is judged.
Cooling the liquefied mash material to 63 ℃, adding 2.5g of saccharifying enzyme, preserving heat for 1h, filtering, taking supernatant, adding 0.1g of Lp33 lactobacillus paracasei powder, and culturing at 35 ℃ for 36h for later use.
(2) Preparing immobilized lactobacillus paracasei particles: centrifuging 1000mL lactobacillus paracasei suspension in a centrifuge at 10000r/min for 15min, collecting 10g of bottom thallus, adding into 100mL sodium alginate aqueous solution with mass concentration of 2%, mixing well, absorbing the mixed solution with a sterile porous syringe, slowly dripping 400mL calcium chloride aqueous solution with mass concentration of 2.5% into the water bath at 35 ℃ for granulation, immobilizing in the water bath at 20 ℃ for 1h, filtering to obtain immobilized lactobacillus paracasei particles with diameter of 2.5mm-3.0mm, washing with sterile water for 3 times, and adding CaCl with mass concentration of 0.05% 2 In the aqueous solution, standing at 4 DEG CAnd (3) 12h, obtaining immobilized lactobacillus paracasei particles for later use.
(3) Obtaining rice: the rice soaking process is canceled, and the rice is directly steamed.
Putting 1000g of polished round-grained rice into a rice steamer to steam rice, turning off fire after the round-grained rice is steamed for 10min, turning over the rice once, and sprinkling 250mL of hot water at about 70 ℃ on the surface of the rice to enable the rice to fully absorb water; continuously steaming rice for 20min, turning off the fire again and turning over the rice once, checking whether the rice meets the requirement, and continuously steaming rice for 10min to take out the rice if the rice is required to be soft inside and hard outside and has no white core inside.
(4) Fermentation:
100g of bran koji, 3g of Y-3 saccharomycetes, 0.5g of saccharifying enzyme, 0.5g of liquefying enzyme and 1600g of water are added after rice falls into a pot, and are stirred uniformly, and are placed in an environment of 30 ℃ for first-stage fermentation.
And (3) wrapping 1.5g of lactobacillus paracasei immobilized particles by using a 120-mesh fine mesh filter screen to form an immobilized lactobacillus paracasei bag, putting the immobilized lactobacillus paracasei bag into fermented mash when the first fermentation stage is started for 10h, continuously fermenting for 14h at the temperature of 30 ℃ to remove the immobilized lactobacillus paracasei bag, continuously fermenting for 3 days at the temperature of 30 ℃, gradually reducing the temperature, performing the third fermentation stage at the temperature of 18 ℃ for 15 days, squeezing to obtain squeezed clear liquid, and decocting wine for 15min at the temperature of 85 ℃ for sterilization to obtain the yellow wine.
(5) Physical and chemical index detection for yellow rice wine
Yellow wine is tested by referring to the test method of alcohol degree, total acid, amino acid nitrogen, reducing sugar and pH in GB/T13662-2018, and the results are shown in the following table 4.
TABLE 4 Table 4
Comparative example 1:
the comparative example provides a yellow wine and a preparation method thereof, and the yellow wine is specifically as follows:
(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, keeping for 40min when the temperature rises to 95 ℃, continuously stirring in the heating process, continuously heating to 98 ℃, and keeping the temperature for 20min for reaction; after the liquefaction is finished, 2-3 drops of liquefied liquid in the liquefied mash are dripped into the iodine test solution, and the liquefaction is finished after the liquid is brownish red or the color of the iodine test solution is judged.
Cooling the liquefied mash material to 63 ℃, adding 2.5g of saccharifying enzyme, preserving heat for 1h, performing aseptic filtration, taking supernatant, respectively adding 0.3g of Lc89 type lactobacillus powder, 0.3g of Lp33 type lactobacillus paracasei powder, 0.3g of LRa05 type lactobacillus powder and a blank control group without adding bacteria, and culturing at 35 ℃ for 24h to prepare bacterial suspension for later use.
The acid production capacity of each lactic acid bacterium is shown in Table 5 below:
TABLE 5
As is clear from Table 5, lp33 Lactobacillus paracasei had the strongest acid producing ability for 24 hours.
(2) Preparing immobilized lactobacillus particles: respectively taking 1000mL of the Lc89 type lactobacillus, the Lp33 type lactobacillus paracasei, the LRa05 type lactobacillus and the blank control group bacterial suspension, centrifuging for 15min at 10000r/min, respectively taking 10g of bottom thalli, adding into 90mL of sodium alginate aqueous solution with the mass concentration of 2%, uniformly mixing, respectively sucking the mixed solution by a sterile porous syringe at 35 ℃ under the water bath condition, slowly dripping 300mL of calcium chloride aqueous solution with the mass concentration of 2.5%, granulating, immobilizing for 1h in the water bath at 20 ℃, filtering to respectively obtain Lc89 type lactobacillus rubber beads with the diameter of 2.5-3.0 mm, lp33 type lactobacillus rubber beads, LRa05 type lactobacillus rubber beads and blank rubber beads without bacteria, respectively washing 3 times by sterile water, and respectively adding CaCl with the mass concentration of 0.05 percent 2 And (3) standing for 12 hours at 4 ℃ in the aqueous solution to obtain different kinds of immobilized particles for standby.
(3) Obtaining rice: the rice soaking process is canceled, and the rice is directly steamed.
Putting 1000g of polished round-grained rice into a rice steamer to steam rice, turning off fire after the round-grained rice is steamed for 10min, turning over the rice once, and sprinkling 250mL of hot water at about 70 ℃ on the surface of the rice to enable the rice to fully absorb water; continuously steaming rice for 20min, turning off the fire again and turning over the rice once, checking whether the rice meets the requirement, and continuously steaming rice for 10min to take out the rice if the rice is required to be soft inside and hard outside and has no white core inside.
(4) Fermentation:
100g of wheat starter, 3g of Y-1 saccharomycete, 0.5g of saccharifying enzyme, 0.5g of liquefying enzyme and 1600g of water are added after rice falls into a pot, and are stirred uniformly, and are placed in an environment of 30 ℃ for first-stage fermentation.
And respectively wrapping 1.5g of immobilized Lc89 type lactobacillus glue beads, lp33 side cheese lactobacillus glue beads, LRa05 lactobacillus glue beads and blank glue beads without bacteria by using a 100-mesh fine mesh filter screen, correspondingly forming Lc89 type lactobacillus packages, lp33 side cheese lactobacillus packages, LRa05 lactobacillus packages and blank fungus packages, respectively placing various lactobacillus packages and blank fungus packages into corresponding fermented mash after starting a rake in a first stage fermentation 12h, continuously fermenting for 14h to remove each fungus package, performing a second stage fermentation at 30 ℃ for 4 days, performing a third stage fermentation at 18 ℃ for 15 days, and finally taking out a squeezed clear liquid, decocting wine at 85 ℃ for 15min and sterilizing to obtain 4 types of yellow wine.
(5) Physical and chemical index detection is carried out on each yellow rice wine
Yellow wine is detected by referring to the detection method of alcohol degree, total acid, amino acid nitrogen, reducing sugar and pH in GB/T13662-2018, and the result is shown in the following table 6.
TABLE 6
As can be seen by comparison, the yellow wine prepared from 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 yellow wine is specifically as follows:
(1) Preparing a saccharomycete 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, keeping for 40min when the temperature rises to 95 ℃, continuously stirring in the heating process, continuously heating to 98 ℃, and keeping the temperature for 20min for reaction; after the liquefaction is finished, 2-3 drops of liquefied liquid in the liquefied mash are dripped into the iodine test solution, and the liquefaction is finished after the liquid is brownish red or the color of the iodine test solution is judged.
Cooling the liquefied mash material to 63 ℃, adding 2.5g of saccharifying enzyme, preserving heat for 1h, aseptically filtering to obtain supernatant, adding 2.5g of saccharomycetes, uniformly mixing, and culturing at 30 ℃ for 48h to prepare saccharomycetes suspension for later use.
(2) Preparing immobilized saccharomycete particles: centrifuging 1000mL of saccharomycete suspension in a centrifuge at 10000r/min for 15min, adding 10g of bottom saccharomycete mud into 90mL of sodium alginate aqueous solution with the mass concentration of 2%, uniformly mixing, absorbing the mixed solution by a sterile porous syringe at the temperature of 30 ℃, slowly dripping 300mL of calcium chloride aqueous solution with the mass concentration of 2.5% into the water bath for granulation, immobilizing in the water bath at 20 ℃ for 2h, filtering to obtain immobilized saccharomycete particles with the diameter of 4.5-5.0 mm, washing for 5 times by using sterile water, and adding CaCl with the mass concentration of 0.05% 2 And (3) standing for 24 hours at the temperature of 4 ℃ in the aqueous solution to obtain immobilized saccharomycete particles for standby.
(3) Obtaining sweet mash:
crushing Oryza Glutinosa into Oryza Glutinosa powder with a pulverizer, sieving with 60 mesh sieve, adding water at a ratio of 1:2.5, mixing, stirring, adding 30U/g of liquefying enzyme of rice, and 2.5g/kg of CaCl of rice 2 Heating to 90deg.C for liquefying for 60min, cooling to 55deg.C, adding malt yeast at a ratio of 5kg/100kg rice, adjusting pH to 4.5+ -0.1 with lactic acid, saccharifying at 55deg.C for 4-5 h, sterilizing at 121deg.C for 20min, and cooling to normal temperature to obtain sweet 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 4d at the temperature of 28-30 ℃, and then cooling to 8-12 ℃ for continuous fermentation for 7d. Decocting the squeezed clear liquid at 85deg.C for 15min, and sterilizing to obtain yellow wine.
(5) Physical and chemical index detection for yellow rice wine
Yellow wine is tested by referring to the test method of alcohol degree, total acid, amino acid nitrogen, reducing sugar and pH in GB/T13662-2018, and the result is shown in the following table 7.
TABLE 7
Comparative example 3:
the comparative example provides a yellow wine and a preparation method thereof, and the yellow wine is specifically as follows:
(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, keeping for 40min when the temperature rises to 94 ℃, continuously stirring in the heating process, continuously heating to 98 ℃, and keeping the temperature for 20min for reaction; after the liquefaction is finished, 2-3 drops of liquefied liquid in the liquefied mash are dripped into the iodine test solution, and the liquefaction is finished after the liquid is brownish red or the color of the iodine test solution is judged.
Cooling the liquefied mash material to 63 ℃, adding 2.5g of saccharifying enzyme, preserving heat for 1h, filtering, taking 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 canceled, and the rice is directly steamed.
Putting 1000g of rice into a rice steamer to steam rice, turning off fire after the rice is steamed for 10min, turning over the rice once, and spraying 250mL of hot water at about 70 ℃ on the surface of the rice to enable the rice to fully absorb water; continuously steaming rice for 20min, turning off the fire again and turning over the rice once, checking whether the rice meets the requirement, and continuously steaming rice for 10min to take out the rice if the rice is required to be soft inside and hard outside and has no white core inside.
(3) Fermentation:
adding 100g wheat starter, 3g Y-1 saccharomycete, 0.5g saccharifying enzyme, 0.5g liquefying enzyme and 1600g water after rice falls into a pot, uniformly stirring, placing the mixture in a 30 ℃ environment for fermentation, adding 1.5g lactobacillus paracasei bacterial suspension when the first rake is started at 12h, continuously fermenting for 4 days at 30 ℃, fermenting for 15 days at 18-22 ℃, squeezing the mixture until the mixture is pressed, decocting the obtained squeezed clear liquid at 85 ℃ for 15min, and sterilizing to obtain the yellow wine.
(4) Physical and chemical index detection for yellow rice wine
Yellow wine is detected by referring to the detection method of alcohol degree, total acid, amino acid nitrogen, reducing sugar and pH in GB/T13662-2018, and the result is shown in the following table 8:
TABLE 8
Comparative example 4:
the comparative example provides a yellow wine and a preparation method thereof, and the yellow wine is specifically as follows:
(1) Preparation of lactobacillus paracasei suspension:
mixing 1000g of rice with 2000mL of water, heating to 60 ℃, adding 5g of liquefying enzyme and 2.5g of saccharifying enzyme for liquefying, continuously heating, keeping for 40min when the temperature rises to 95 ℃, continuously stirring in the heating process, continuously heating to 98 ℃, and keeping the temperature for 20min for reaction; after the liquefaction is finished, 2-3 drops of liquefied liquid in the liquefied mash are dripped into the iodine test solution, and the liquefaction is finished after the liquid is brownish red or the color of the iodine test solution is judged.
Cooling the liquefied mash material to 63 ℃, adding 2.5g of saccharifying enzyme, preserving heat for 1h, filtering, taking supernatant, adding 0.3g of Lp33 lactobacillus paracasei powder, and culturing at 35 ℃ for 24h to prepare lactobacillus paracasei suspension for later use.
(2) Preparing immobilized lactobacillus paracasei particles: centrifuging 1000mL lactobacillus paracasei suspension in a centrifuge at 10000r/min for 15min, collecting 10g of bottom thallus, adding into 90mL sodium alginate water solution with mass concentration of 2%, mixing well, sucking the mixed solution with a sterile porous syringe at 35deg.C water bath, slowly dripping 300mL calcium chloride water solution with mass concentration of 2.5%, granulating, immobilizing in 20deg.C water bath for 1 hr, and filtering to obtain the final product Immobilized Lactobacillus paracasei gel beads with diameter of 2.5-3.0 mm are washed 3 times with sterile water, and CaCl with mass concentration of 0.05% is added 2 And (3) standing for 12 hours at 4 ℃ in the aqueous solution to obtain immobilized lactobacillus paracasei particles for standby.
(3) Obtaining rice: the rice soaking process is canceled, and the rice is directly steamed.
Putting 1000g of rice into a rice steamer to steam rice, turning off fire after the rice is steamed for 10min, turning over the rice once, and spraying 250mL of hot water at about 70 ℃ on the surface of the rice to enable the rice to fully absorb water; continuously steaming rice for 20min, turning off the fire again and turning over the rice once, checking whether the rice meets the requirement, and continuously steaming rice for 10min to take out the rice if the rice is required to be soft inside and hard outside and has no white core inside.
(4) Fermentation:
100g of wheat starter, 3g of Y-3 saccharomycetes, 0.5g of saccharifying enzyme, 0.5g of liquefying enzyme and 1600g of water are added after rice falls into a pot, and are stirred uniformly, and are placed in an environment of 30 ℃ for first-stage fermentation.
And (3) wrapping 1.5g of lactobacillus paracasei immobilized particles by using a 100-mesh fine mesh filter screen to form a lactobacillus paracasei bag, putting the lactobacillus bag into a fermentation mash when the head rake is started in 10h of fermentation in the first stage, continuously fermenting for 32h to remove the immobilized lactobacillus paracasei bag, performing second-stage fermentation at 30 ℃ for 3 days, fermenting at 22 ℃ for 15 days, squeezing to obtain squeezed clear liquid, decocting wine at 85 ℃ for 15min, and sterilizing to obtain the yellow wine.
(5) Physical and chemical index detection for yellow rice wine
Yellow wine is tested by referring to the test method of alcohol degree, total acid, amino acid nitrogen, reducing sugar and pH in GB/T13662-2018, and the result is shown in the following table 9.
TABLE 9
Comparative example 5:
the comparative example provides a yellow wine and a preparation method thereof, and the yellow wine is specifically as follows:
(1) Preparation of lactobacillus paracasei suspension:
mixing 1000g of rice with 2000mL of water, heating to 60 ℃, adding 5g of liquefying enzyme and 2.5g of saccharifying enzyme for liquefying, continuously heating, keeping for 40min when the temperature rises to 95 ℃, continuously stirring in the heating process, continuously heating to 98 ℃, and keeping the temperature for 20min for reaction; after the liquefaction is finished, 2-3 drops of liquefied liquid in the liquefied mash are dripped into the iodine test solution, and the liquefaction is finished after the liquid is brownish red or the color of the iodine test solution is judged.
Cooling the liquefied mash material to 63 ℃, adding 2.5g of saccharifying enzyme, preserving heat for 1h, filtering, taking supernatant, adding 0.3g of Lp33 lactobacillus paracasei powder, and culturing at 35 ℃ for 24h to prepare lactobacillus paracasei suspension for later use.
(2) Preparing immobilized lactobacillus paracasei particles: centrifuging 1000mL lactobacillus paracasei suspension in a centrifuge at 10000r/min for 15min, collecting 10g of bottom thallus, adding into 90mL sodium alginate aqueous solution with mass concentration of 2%, mixing well, absorbing the mixed solution with a sterile porous syringe at 35deg.C, slowly dripping 300mL calcium chloride aqueous solution with mass concentration of 2.5%, granulating, immobilizing in 20 deg.C water bath for 1 hr, filtering to obtain immobilized lactobacillus paracasei gel beads with diameter of 2.5-3.0 mm, washing with sterile water for 3 times, and adding CaCl with mass concentration of 0.05% 2 And (3) standing for 12 hours at 4 ℃ in the aqueous solution to obtain immobilized lactobacillus paracasei particles for standby.
(3) Obtaining rice: the rice soaking process is canceled, and the rice is directly steamed.
Putting 1000g of rice into a rice steamer to steam rice, turning off fire after the rice is steamed for 10min, turning over the rice once, and spraying 250mL of hot water at about 70 ℃ on the surface of the rice to enable the rice to fully absorb water; continuously steaming rice for 20min, turning off the fire again and turning over the rice once, checking whether the rice meets the requirement, and continuously steaming rice for 10min to take out the rice if the rice is required to be soft inside and hard outside and has no white core inside.
(4) Fermentation:
100g of wheat starter, 3g of Y-1 saccharomycete, 0.5g of saccharifying enzyme, 0.5g of liquefying enzyme and 1600g of water are added after rice falls into a pot, and are stirred uniformly, and are placed in an environment of 30 ℃ for first-stage fermentation.
And (3) wrapping 1.5g of lactobacillus paracasei immobilized particles by using a 100-mesh fine mesh filter screen to form a lactobacillus paracasei bag, putting the lactobacillus bag into a fermented mash when a first rake is started in 10h of the first-stage fermentation, continuously fermenting for 50h to remove the immobilized lactobacillus paracasei bag, performing the second-stage fermentation at 30 ℃ for 3 days, performing the third-stage fermentation at 22 ℃ for 15 days, squeezing to obtain a squeezed clear liquid, and decocting wine at 85 ℃ for 15min for sterilization to obtain the yellow wine.
(5) Physical and chemical index detection for yellow rice wine
Yellow wine is detected by referring to the detection method of alcohol degree, total acid, amino acid nitrogen, reducing sugar and pH in GB/T13662-2018, and the result is shown in the following table 10:
table 10
Sensory testing:
please different staff performed sensory tests on the 3 yellow rice wine prepared in comparative example 1 and the yellow rice wine prepared in comparative examples 2 to 3 and comparative example 5, the higher the score obtained and the more liked the more popular the indication, the specific results are shown in table 11 below.
TABLE 11
As is clear from Table 11, the Lp33 lactobacillus paracasei immobilized fermented yellow rice wine of the present invention was most popular and had the best aroma.
The technical features of the above-described embodiments may be arbitrarily combined, and all possible combinations of the technical features in the above-described embodiments are not described for brevity of description, however, as long as there is no contradiction between the combinations of the technical features, they should be considered as the scope of the description.
The above examples illustrate only a few embodiments of the invention, which are described in detail and are not to be construed as limiting the scope of the invention. It should be noted that it will be apparent to those skilled in the art that several variations and modifications can be made without departing from the spirit of the invention, which are all within the scope of the invention. Accordingly, the scope of protection of the present invention is to be determined by 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 performing liquefying treatment to prepare liquefied mash;
mixing a second part of saccharifying enzyme with the liquefied mash, saccharifying, filtering after the reaction is finished, and taking filtered clear liquid as saccharifying liquid;
adding lactobacillus paracasei powder into the saccharification liquid, preparing lactobacillus paracasei suspension by culture, centrifuging the lactobacillus paracasei suspension, and collecting lactobacillus paracasei thalli;
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 for granulating, and preparing immobilized lactobacillus paracasei particles;
mixing rice with yeast, saccharomycetes, second liquefying enzyme, third saccharifying enzyme and water to prepare fermented mash, and performing first-stage fermentation;
adding the immobilized lactobacillus paracasei particles into the fermented mash when the first rake is started, adding the lactobacillus paracasei particles, removing the immobilized lactobacillus paracasei particles from the fermented mash after the reaction is carried out for 14-16 hours, and continuing fermentation;
After fermentation is completed, squeezing the fermented mash, and taking squeezed clear liquid to perform wine decocting sterilization treatment;
the mass ratio of the rice to the water to the first part of liquefying enzyme to the first part of saccharifying enzyme to the second part of saccharifying enzyme to the lactobacillus paracasei powder is 1000 (2000-3000): 1-5: (1-5): (0.1-0.5).
2. The method of preparing yellow wine according to claim 1, wherein the step of mixing rice, water, a first portion of liquefying enzyme and a first portion of saccharifying enzyme, and performing liquefaction treatment, comprises:
mixing the rice with 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 of producing yellow wine according to claim 2, wherein the step of mixing the second saccharifying enzyme with the liquefied mash, saccharifying, filtering after the reaction, and collecting the filtered clear liquid as saccharified liquid comprises:
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, preparing saccharified mash, filtering the saccharified mash, and taking the filtered clear liquid as saccharifying liquid.
4. The method for preparing yellow wine according to claim 1, wherein the parameters of culturing and preparing lactobacillus paracasei bacterial suspension comprise:
the temperature is 30-36 ℃ and the time is 18-36 h.
5. The preparation method of the yellow wine according to claim 1, wherein the mass ratio of the rice to the water to the first part of the liquefying enzyme to the first part of the saccharifying enzyme to the second part of the saccharifying enzyme to the lactobacillus paracasei powder is 1000:2000:5:5:5:0.5.
6. the method for preparing yellow wine according to claim 1, wherein the technological parameters of centrifuging the lactobacillus paracasei bacterial suspension comprise:
the centrifugal speed is 8000r/min-12000r/min, and the centrifugal time is 10min-20min.
7. The method for preparing yellow wine according to claim 1, wherein the step of mixing lactobacillus paracasei cells with sodium alginate solution to prepare lactobacillus paracasei mixed solution, mixing the lactobacillus paracasei mixed solution with a granulating agent to granulate, and preparing immobilized lactobacillus paracasei particles comprises:
adding lactobacillus paracasei thallus into sodium alginate aqueous solution with mass concentration of 1% -3%, and adding into CaCl with mass concentration of 1% -2.5% under water bath condition of 30-37 DEG C 2 Immobilizing in water solution at 20deg.C for 1-2 h to obtain granule, washing with sterile water for 3-5 times, and adding CaCl with mass concentration of 0.01% -0.05% 2 Placing in an aqueous solution at 4 ℃ for 10-14 h to obtain immobilized lactobacillus paracasei particles;
the sodium alginate aqueous solution with the mass concentration of 1-3 percent and CaCl with the mass concentration of 1-2.5 percent 2 The 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-3.0mm.
9. The method for preparing yellow rice wine according to any one of claims 1 to 8, wherein the rice is prepared by the following steps:
directly steaming rice without soaking, steaming rice for 30-50min after the rice flour is round;
the mass ratio of the rice to the cooked rice is 100: (140-150).
10. The method of producing yellow rice wine according to any one of claims 1 to 8, wherein the step of mixing rice with yeast, a second portion of liquefying enzyme, a third portion of saccharifying enzyme and water to produce fermented mash, and performing the first-stage fermentation comprises:
Cooling cooked rice to 24-35deg.C, adding yeast, second liquefying enzyme, third saccharifying enzyme and water, and controlling the temperature of the material water to 28-30deg.C to obtain fermented mash.
11. The preparation method of the yellow wine according to claim 10, wherein the mass ratio of the 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).
12. The method for preparing yellow wine according to any one of claims 1 to 8, wherein the first stage fermentation temperature is 28-32 ℃ for 10-12 hours;
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 fermentation temperature in the third stage is 18-22 ℃ and the fermentation time is 13-15 days.
13. The method for preparing yellow wine according to any one of claims 1 to 8, wherein the mass ratio of the rice to the immobilized lactobacillus paracasei particles is 1000: (0.7-1.4).
14. The method according to any one of claims 1 to 8, wherein after the first stage fermentation, the immobilized lactobacillus paracasei particles are packed into a filter screen of 70 mesh to 200 mesh to form an immobilized lactobacillus paracasei bag before being added to the beer at the beginning of raking.
15. Yellow wine, characterized in that it is produced by the process for the preparation of 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 CN114657039A (en) | 2022-06-24 |
| CN114657039B true 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 |
|---|---|
| CN114657039A (en) | 2022-06-24 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109486645B (en) | Method for brewing and blending fragrant mature vinegar by applying immobilized targeted multi-microbe strain | |
| CN109468211B (en) | Production process for brewing mature vinegar from glutinous sorghum | |
| KR20120003569A (en) | Process for preparing makgeolli(korean rice wine) containing cereals | |
| CN113229486A (en) | Compound fermentation process of noni enzyme | |
| CN114591790B (en) | Fruit-brewed beer and preparation method thereof | |
| KR101415125B1 (en) | Brewing Raw Material Kits for Making Rice Wine and Method for Manufacture of Rice Wine of Thereof | |
| CN112029603A (en) | Fructus cannabis beer and preparation method thereof | |
| CN110923083A (en) | Method for preparing yeast bran koji by yeast mixed culture | |
| CN114540137A (en) | Brewing method of low-alcohol raspberry brewed beer | |
| CN113005053B (en) | Rice acid fermentation process for rapidly producing L-lactic acid and special bacteria thereof | |
| CN114657039B (en) | Yellow wine and preparation method thereof | |
| CN111234985A (en) | Tartary buckwheat yellow wine and preparation method thereof | |
| KR101437462B1 (en) | Methods for Preparing Alcoholic Beverages Using Roasted Sweet Potato | |
| CN110903943B (en) | Solid-state fermented persimmon vinegar and preparation method thereof | |
| CN112553039A (en) | Method for brewing enzyme vinegar from malt and rice sprouts through liquid fermentation | |
| CN112694959A (en) | Yellow wine with high GABA content by liquefaction method and rapid brewing method thereof | |
| CN105441297A (en) | Preparation method for kudzu vine root vinegar | |
| CN111534393A (en) | Preparation method of lonicera edulis beer | |
| CN110951578A (en) | Pyracantha fortuneana fruit vinegar beverage and preparation method thereof | |
| CN115109674B (en) | Method for reducing content of higher alcohols in fen-flavor Xiaoqu liquor and extracting esters and enhancing flavor | |
| CN109055092A (en) | A kind of wheat perfume (or spice) yellow rice wine and preparation method thereof | |
| CN112931772B (en) | Fermented probiotic pearl barley milk and preparation method and packaging method thereof | |
| CN114437899B (en) | Method for preparing edible vinegar by fermentation and edible vinegar | |
| CN111560295B (en) | Highland barley dark beer with fermented upper surface and preparation method thereof | |
| CN112674277A (en) | Highland barley red yeast rice enriched and enhanced for reducing high blood pressure, high blood sugar and preparation method thereof |
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 |