CN114672382B - Preparation method of wheat starter with high ammonia nitrogen and special aroma - Google Patents
Preparation method of wheat starter with high ammonia nitrogen and special aroma Download PDFInfo
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- CN114672382B CN114672382B CN202210366221.5A CN202210366221A CN114672382B CN 114672382 B CN114672382 B CN 114672382B CN 202210366221 A CN202210366221 A CN 202210366221A CN 114672382 B CN114672382 B CN 114672382B
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- 241000209140 Triticum Species 0.000 title claims abstract description 64
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 64
- 239000007858 starting material Substances 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- XKMRRTOUMJRJIA-UHFFFAOYSA-N ammonia nh3 Chemical compound N.N XKMRRTOUMJRJIA-UHFFFAOYSA-N 0.000 title abstract description 13
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 44
- 238000000034 method Methods 0.000 claims abstract description 28
- 235000013339 cereals Nutrition 0.000 claims abstract description 26
- 235000014101 wine Nutrition 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 238000003756 stirring Methods 0.000 claims abstract description 10
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- 235000009566 rice Nutrition 0.000 claims description 19
- 241001330002 Bambuseae Species 0.000 claims description 16
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 claims description 8
- 238000004321 preservation Methods 0.000 claims description 8
- 230000008569 process Effects 0.000 claims description 7
- 239000004155 Chlorine dioxide Substances 0.000 claims description 4
- 235000019398 chlorine dioxide Nutrition 0.000 claims description 4
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 3
- 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 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 238000003958 fumigation Methods 0.000 claims description 3
- 239000011810 insulating material Substances 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 244000005700 microbiome Species 0.000 abstract description 6
- 108091005804 Peptidases Proteins 0.000 abstract description 5
- 239000004365 Protease Substances 0.000 abstract description 5
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 abstract description 5
- 150000001413 amino acids Chemical class 0.000 abstract description 4
- 102000004190 Enzymes Human genes 0.000 abstract description 3
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- 239000003205 fragrance Substances 0.000 abstract description 3
- 230000009471 action Effects 0.000 abstract description 2
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- 238000000855 fermentation Methods 0.000 description 11
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- 235000013312 flour Nutrition 0.000 description 7
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- 239000000463 material Substances 0.000 description 3
- 238000007873 sieving Methods 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 2
- 235000017491 Bambusa tulda Nutrition 0.000 description 2
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 239000011425 bamboo Substances 0.000 description 2
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- 238000002791 soaking Methods 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- 238000009423 ventilation Methods 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 239000011324 bead Substances 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
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- 239000000706 filtrate Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000020169 heat generation Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000003262 industrial enzyme Substances 0.000 description 1
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- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
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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
Abstract
The invention provides a method for preparing wheat starter with high ammonia nitrogen and special fragrance. Specifically, the invention provides a preparation method of wheat starter, which comprises the following steps: (1) according to 1: mixing the fried wheat and the pea powder according to the weight ratio of (0.1-0.2), adding 25% -30% (W/W) of water, stirring, and pressing to obtain Qu Pi blocks; (2) swaying; (3) Fermenting for 12-20 days, wherein Qu Pipin temperature reaches above 50deg.C on day 3; and (4) bending. The wheat starter preparation method can maintain high moisture of the starter core for a long time when the fermented grains are fermented, and promote mass propagation of various microorganisms; the product temperature can be over 50 ℃ for a long time, various sugar and amino acid can be generated under the action of various enzymes, maillard reaction can be generated at high temperature, and the yeast can generate intense burnt flavor. The wheat Qu Chengqu protease prepared by the method has high activity, and the brewed yellow wine has strong special fragrance; high ammonia nitrogen content.
Description
Technical Field
The invention belongs to the technical field of fermented wine production, and particularly relates to a preparation method of wheat starter with high ammonia nitrogen and rich special burnt smell, and the prepared wheat starter and application thereof in production of yellow wine with high ammonia nitrogen and Jiao Xiangnong depression.
Background
In the traditional brewed wine production, the rice wine has serious homogenization, most of rice wine has one flavor, and the nutrition of the rice wine is mainly reflected in the high amino acid content of the rice wine, so that the development of the rice wine with unique special flavor and high ammonia nitrogen is particularly important.
CN201711143066.6 discloses a method for making malt yeast for wine, which comprises the following specific steps: crushing wheat according to a traditional starter propagation method, adding water for wetting, equally dividing the wheat into four parts, respectively culturing the wheat under different temperature and humidity conditions to obtain different wheat starter, and mixing the four wheat starter according to a certain mass ratio. CN202011536644.4 discloses a method for producing block-shaped raw wheat starter for brewing food and application thereof, the provided raw wheat starter production process adopts a self-heating fermentation method, combines an improved stacking frame and stacking mode, utilizes microorganism heat generation to self-heat up for fermentation, wherein the block which is initially produced is kept stand for 15-45min, is ventilated and sweated, enables the outer skin of the starter to be combined and compacted, is then stacked in the stacking frame with air holes at the bottom, adjacent block starter of each layer is arranged in a T shape or a T shape, and adjacent two layers of block starter are arranged in a cross shape, so that air in the inner space of the stacking frame can circulate up and down.
CN201310691238.9 discloses a method for making yellow rice wine wheat starter, which comprises the following steps: A. high-quality wheat is selected: the wheat grains should be kept dry, and the water content is kept below 13.5%; b, sieving and cleaning; C. crushing: wherein each wheat is required to be rolled into 3-5 pieces, the wheat is plum blossom-shaped, wheat skin is broken, and starch and the like in endosperm are exposed; adding water and mixing yeast; e, buckling and forming; f, stacking yeast in a room, wherein the stacking yeast is formed by 2-3 layers, and the distance between the stacking yeast and the stacking yeast is 1.3-2cm; g, heat preservation and culture: after the piling is completed, closing doors and windows to perform heat preservation fermentation, and starting to rise the temperature after 20 hours, wherein the highest temperature reaches 50-55 ℃ after 50-60 hours; h, ventilation and oxygen supply.
The current method for improving the amino acid nitrogen content in the yellow wine is based on different processes or adopts a plurality of raw materials, and has less reports on the process of changing the wheat starter production and less improvement on the flavor of the yellow wine.
Disclosure of Invention
The invention provides wheat starter for yellow wine fermentation with high ammonia nitrogen and aromatic flavor.
Firstly, the invention provides a preparation method of wheat starter, which comprises the following steps:
(1) According to the following steps of 1: mixing the fried wheat and the pea powder according to the weight ratio of (0.1-0.2), adding 25% -30% (W/W) of water, stirring, and pressing to obtain Qu Pi blocks;
(2) Swinging;
(3) Fermenting for 12-20 days, wherein Qu Pipin temperature reaches above 50deg.C on day 3, preferably the temperature of the fermented blank is maintained above 50deg.C for at least 4 days;
(4) And (5) discharging the yeast.
In some embodiments, the roasted wheat is prepared by the following method: parching wheat to golden yellow, and hot flattening the wheat into 1-5 pieces (e.g. flattening by pulverizer (e.g. pair roller pulverizer)).
In some embodiments, the bulk density of the starter block is 1.4g/cm 3 The above.
In some embodiments, the body of curved briquettes is subjected to the rocking of step (2) at 1-5cm (e.g., 2 cm) intervals.
In some embodiments, the swinging of step (2) comprises the following operations:
sterilizing the yeast room by fumigation with high concentration chlorine dioxide (preferably 4000-8000 ppm), and ventilating for more than 24 hr;
the rice husk, the bamboo bamboo mat, the 2-3 layers of curved blank blocks, the linen and the bamboo bamboo mat are paved on the ground from bottom to top in sequence, wherein the curved blank blocks are four surrounding linen and the bamboo bamboo mat.
In some embodiments, the layers are separated from one another using bamboo splints.
In some embodiments, the bamboo bamboo mat is sterilized by hot water or exposed to sun.
In some embodiments, the Qu Pi blocks are laid out in a "tee" on the bamboo bamboo mat.
In some embodiments, the fermented grain koji of step (3) is characterized by one or more of the following:
1) Ensuring the temperature and humidity of a starter culture room in the process of fermenting the fermented grains;
2) On the 1 st to 3 rd days of fermented grain starter, opening doors and windows of a starter room to remove moisture for 30min to 120min in the daytime, and adjusting the specific time according to the humidity in the starter room to control the water vapor in the room not to form water beads to drop on the starter;
3) Turning over the fermented grains on the 4 th and 6 th days to meet the temperature and humidity control requirements of the fermented grains and ensure that the quality of the fermented grains at different positions is kept consistent;
4) Turning over the yeast and reducing the gaps of the yeast blank on the 8 th day of the fermentation, heightening the number of layers of the yeast blank, adding a heat-insulating material around the yeast blank for heat preservation, maintaining the temperature of the yeast center, promoting microorganisms to secrete a large amount of enzymes and generating various aroma substrates;
5) After 12-20 days of fermented grains, qu Pipin temperature is gradually leveled with room temperature, and when the moisture of the fermented grains is less than or equal to 15%, the fermented grains can be discharged.
In another aspect, the invention provides a wheat starter prepared by the method of any one of the above.
In another aspect, the invention provides the use of said wheat starter in brewing yellow wine.
Advantageous effects of the invention
The invention provides a preparation method of wheat starter for fermenting yellow wine with high ammonia nitrogen and aromatic flavor, prepared wheat Qu Yi and application thereof in brewing yellow wine. The technical scheme of the invention can realize at least one of the following technical effects:
1. the yellow wine brewed by the wheat starter prepared by the invention has strong special fragrance;
2. the ammonia nitrogen content of the yellow wine brewed by the wheat starter prepared by the invention is high and can reach more than 1g/L, preferably more than 1.5 g/L;
3. the wheat starter preparation method can maintain high moisture of the starter core for a long time when the fermented grains are fermented, and promote mass propagation of various microorganisms;
4. the wheat starter preparation method can enable the temperature of the wheat starter to be above 50 ℃ for a long time, various sugar and amino acid are generated under the action of various enzymes, maillard reaction is generated at high temperature, and the starter core generates intense burnt flavor;
5. the activity of the wheat Qu Chengqu protease prepared by the method is high and can reach more than 50U/g, preferably more than 100U/g, and more preferably more than 200U/g.
Drawings
Figure 1 shows a flow chart of the preparation of the malt extract according to the invention.
Fig. 2 shows a schematic diagram of the layout of the curved blank.
FIG. 3 shows a graph of the temperature change trend of the koji blank in the koji stage.
Detailed Description
Embodiments of the present invention will be described in detail below with reference to examples, but it will be understood by those skilled in the art that the following examples are only for illustrating the present invention and should not be construed as limiting the scope of the present invention. The specific conditions are not noted in the examples and are carried out according to conventional conditions or conditions recommended by the manufacturer. The reagents or apparatus used were conventional products commercially available without the manufacturer's attention.
Example 1:
step 1: wheat treatment: sieving refined wheat to remove various impurities in raw material wheat. Parching wheat to golden yellow with a frying pan, and crushing each wheat grain into 1-5 pieces with a double-roller pulverizer while the wheat grain is hot, wherein wheat epidermis is split to expose starch in the wheat.
Step 2: pea treatment: sieving semen Pisi Sativi, and pulverizing into powder with hammer pulverizer.
Step 3: and (5) mixing and forming: adding crushed wheat and pea flour into a mixer, wherein the proportion of the wheat to the pea flour is 1:0.15 percent of clear water (25 percent of water used in winter and 30 percent of water used in summer) is added, stirring is started, the stirring speed is controlled to be 30-60r/min, stirring is carried out for 5min, uniform stirring is ensured, meanwhile, the phenomenon that wheat flour becomes pasty due to overlong stirring time is prevented, and the yeast material fully absorbs water. Adding the yeast material into a yeast pressing machine, and molding under pressure above 10MPa to obtain compact yeast block with a required yeast density of 1.4g/cm 3 The above;
step 4: and (3) swinging: qu Fangshi is cleaned, sterilized by chlorine dioxide fumigation and ventilated for more than 24 hours. A layer of clean rice husk with the thickness of 10cm is paved on the ground, a layer of bamboo bamboo mat which is sterilized or insolated by hot water is covered on the rice husk, bent blocks are placed on the bamboo bamboo mat at the T-shaped side, the distance between the bent blocks is 2cm, as shown in figure 2, the bent blocks are arranged for 2-3 layers, the layers are separated by bamboo chips, and the bent blocks of the upper layer and the lower layer are prevented from being sintered together at high temperature. Clean linen is paved around and on the surface of the curved block for heat preservation, a layer of bamboo bamboo mat is covered on the linen for moisture preservation, and the linen and the bamboo bamboo mat are required to be placed at the side Qu Biangai and are covered at the place where they are placed.
Step 5: fermenting yeast: and after the bending is completed, all doors and windows are closed, so that the bending room can be ensured to keep heat and moisture. The moisture and oxygen on the surface of the yeast blocks are sufficient in 1-3 days when the yeast blank enters the room, so that the quantity of aerobic microorganism mould and yeast is greatly increased, the temperature of the product is increased to more than 50 ℃ after about 3 days, the temperature is very high at the stage, the microorganism metabolism is fast, the moisture volatilizes much, and CO in the room is increased 2 The concentration is high, the window is opened to remove moisture, but the moisture removing time is not too long, the temperature is prevented from being too low, the temperature is difficult to lift up, the temperature is generally controlled to be about 30 minutes, preferably in the daytime, and the yeast is turned over on the 4 th day and the 6 th day, so that the temperature and the moisture are favorably controlled, and the quality of the fermented grains at each position is kept consistent through the operations of turning the periphery in the middle, turning the upper layer into the lower layer and turning the lower layer into the upper layer. With the reduction of the moisture of the yeast blank, the product temperature can drop from more than 50 ℃ after 8 days, at the moment, the yeast should be turned over continuously in time, gaps among the yeast blanks are reduced, the number of the yeast blank layers is increased to 6-7, and heat preservation materials are arranged around the yeast stack for heat preservation, so that the temperature drop is slowed down, the high-temperature period time is prolonged as much as possible, and enough aroma substrates are accumulated. After 12-20 days of fermented grains, the temperature of the fermented blank is basically level with the room temperature, and when the moisture of the fermented blank is less than or equal to 15%, the fermented blank can be discharged. The temperature change trend of the yeast blank in the whole fermentation period is shown in figure 3.
Step 6: and (5) yeast discharging and storing: the cultured yeast is taken out from the yeast house and is piled up in the yeast house, and the yeast house is required to have good ventilation and drying environment to prevent the back tide. And after 3 months of storage, the fermentation production can be put into use.
Step 7: brewing yellow wine: fermenting according to the traditional yellow wine brewing process, and verifying the quality of the finished yeast. The yellow wine brewing detailed process comprises the following steps: (1) soaking rice: soaking rice in clear water 1.2 times the weight of the rice for 24 hours, wherein the water is required to completely permeate the rice flour; (2) washing rice: taking out rice from the soaked rice water, and washing with clean clear water for 3-4 times until the water flowing out is no longer milky; (3) steaming rice: pouring the cleaned rice into a steamer, steaming the rice with big fire for 30-60min until the rice is hard outside and soft inside and has no white core inside; (4) cold rice: placing rice in clean and ventilated place, and cooling to 30deg.C; (5) fermentation: pulverizing yeast, adding 15% yeast powder to rice surface, stirring twice, adding into fermentation cylinder together with rice, adding about 150% clear water and 0.3% yeast, stirring, standing for fermentation at 30+ -2deg.C for 20d; (6) and (3) squeezing: filtering the fermented mash by using a gauze bag, collecting filtrate, and filtering by using 1% diatomite to obtain clear and transparent clear liquid, namely a yellow wine finished product.
Example 2
The ratio of the wheat to the pea flour is 1:0.2, the rest of the procedure is as in example 1.
Example 3
The ratio of the wheat to the pea flour is 1:0.1, the rest of the procedure is as in example 1.
Example 4
The raw material was wheat only and the rest was the same as in example 1.
Examples 1-4 the raw materials were compounded as shown in Table 1 below.
Table 1 ratios of pea flour and wheat in examples 1-4
The detection of the activity of the yeast-forming protease is carried out by referring to QB/T1803 industrial enzyme preparation general experimental method, 10 yeast-making workers are selected to carry out sensory scoring on the yeast-forming, and the ammonia nitrogen content in the yellow wine obtained by fermentation is carried out by referring to GB/T13662 yellow wine. The specific results are shown in Table 2.
TABLE 2 detection results of the activity of the koji protease, the sensory score and the ammonia nitrogen content of yellow wine in examples 1 to 4
As can be seen from the data in Table 2, the protease activity and the yeast aroma of the wheat yeast prepared by the process are superior to those of the common raw wheat yeast, and the ammonia nitrogen content in the yellow wine is also significantly higher than that of the common raw wheat yeast.
While specific embodiments of the invention have been described in detail, it will be appreciated by those skilled in the art that various modifications and alternatives to those details could be developed in light of the overall teachings of the disclosure and that such modifications would be within the scope of the invention. The full scope of the invention is given by the appended claims and any equivalents thereof.
Claims (11)
1. A preparation method of wheat starter comprises the following steps:
(1) According to the following steps of 1: mixing the fried wheat and the pea powder in a weight ratio of 0.15, adding 25% -30% (W/W) of water, stirring, and pressing to obtain a Qu Pi block; wherein the stir-fried wheat is obtained by stir-frying wheat to golden yellow, and flattening the wheat into 1-5 pieces while the wheat is hot;
(2) Swinging; wherein the swing comprises the following operations: sterilizing the yeast room by a chlorine dioxide fumigation method, and ventilating for more than 24 hours; wherein the concentration of chlorine dioxide is 4000-8000ppm;
spreading rice hulls, bamboo bamboo mat, 2-3 layers of curved blank blocks, linen and bamboo bamboo mat on the ground from bottom to top, wherein the curved blank blocks are four surrounding linen and bamboo bamboo mat;
(3) Fermenting for 12-20 days, wherein Qu Pipin temperature reaches above 50deg.C on day 3;
(4) And (5) discharging the yeast.
2. The method of claim 1, wherein the starter temperature is maintained above 50 ℃ for at least 4 days.
3. The method of claim 1, wherein the wheat is flattened into 1-5 pieces by a shredder.
4.The method of claim 1, wherein the bulk density of the starter block is at 1.4g/cm 3 The above.
5. The method of any one of claims 1-4, wherein the bending of step (2) is performed on the curved compact at 1-5cm intervals.
6. The method of claim 5, wherein the bending of the body of the block is performed in step (2) at 2cm intervals.
7. The method of claim 1, wherein the bamboo bamboo mat is sterilized by hot water or exposed to sun.
8. The method of claim 1, wherein the Qu Pi blocks are laid out in a "t" shape on bamboo bamboo mat.
9. The process of any one of claims 1-4, wherein the fermented grain koji of step (3) is characterized by one or more of the following:
1) Ensuring the temperature and humidity of a starter culture room in the process of fermenting the fermented grains;
2) Opening doors and windows of a starter propagation room for 30-60min in the day of the 1 st-3 th day of the fermented grain starter propagation;
3) Turning over the fermented grains on the 4 th and 6 th days to reduce the temperature and humidity;
4) Turning over the fermented grains and reducing gaps of the fermented grains, heightening the number of layers of the fermented grains, and adding a heat-insulating material around the fermented grains for heat preservation;
5) After 12-20 days of fermented grains, the fermented blank is mild and level at room temperature, and the fermented grains are discharged.
10. A malt, prepared by the method of any one of claims 1-9.
11. Use of the malt according to claim 10 in brewing yellow wine.
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