CN114672386A - Lotus root yellow wine and brewing process thereof - Google Patents
Lotus root yellow wine and brewing process thereof Download PDFInfo
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- CN114672386A CN114672386A CN202210497274.0A CN202210497274A CN114672386A CN 114672386 A CN114672386 A CN 114672386A CN 202210497274 A CN202210497274 A CN 202210497274A CN 114672386 A CN114672386 A CN 114672386A
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- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
-
- 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
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a lotus root yellow wine and a brewing process thereof, wherein the lotus root yellow wine is prepared by brewing and processing glutinous rice, polished round-grained rice and fresh lotus roots as main raw materials. The invention realizes the reprocessing comprehensive utilization of fresh lotus roots with strong seasonality and has good market prospect. In the brewing process, more flavor substances are generated, the flavor of the yellow wine is enriched, the generation of biogenic amine is reduced, the biogenic amine content in the yellow wine is controlled, the yellow wine is nutritious and healthy, the nutritional requirements of consumers are met, and the national standard requirements are met.
Description
Technical Field
The invention belongs to the technical field of yellow wine brewing, and particularly relates to lotus root yellow wine and a brewing process thereof.
Background
Yellow wine has been brewed for more than four thousand years, and is low-alcohol-degree normal juice wine brewed by using grains such as sticky rice, husked millet and the like as raw materials and subjecting the raw materials to the combined action of various moulds, yeasts and the like in distiller's yeast through a specific processing and brewing process. The yellow wine has strong fragrance, sweet taste and mellow flavor, contains sugar, dextrin, organic acid, amino acid, ester, glycerol, multiple vitamins and the like, and is popular with people. However, the traditional brewing process of the yellow wine needs to be fermented for a very long time, and the flavor of the yellow wine which is not aged in one year is greatly reduced.
The lotus root is a perennial root aquatic herbaceous plant, is eaten by fat and tender rhizome, is an extremely important aquatic vegetable in China, contains starch, protein, asparagines, sugar, vitamin C, oxidase and other components, also contains a large amount of beneficial trace elements, and has the effects of improving human immunity, clearing heat, quenching thirst, benefiting blood, refreshing mind, beautifying and the like. In addition, the lotus root has good health care efficacy, and the traditional Chinese medicine believes that the raw lotus root is cold in nature and can remove blood stasis, clear away heat, promote the production of body fluid, arrest vomiting and quench thirst; the cooked lotus root has warm nature and has the effects of strengthening spleen, tonifying qi, nourishing blood and promoting tissue regeneration. Therefore, the lotus root is not only a high-quality vegetable, but also has the characteristics of superior fruits, integrates nutrition and medicine, has good health care function, can be called as good fruit, vegetable and medicine, and is a food with homology of medicine and food. However, lotus roots are mature and seasonal, are not easy to store and are easy to rot, so that brewing of redundant fresh lotus roots into wine is undoubtedly a very good choice.
In recent years, with the increasing demand of people on healthy diet, yellow wine has also been more demanding. Biogenic amine is a common harmful substance in the process of brewing yellow wine, is a basic nitrogen-containing compound, and can cause a series of adverse reactions after eating foods containing biogenic amine with high concentration, wherein the toxicity of histamine is the largest, and tyramine is the second factor. As the lotus roots are easy to rot, biogenic amine is easier to generate in the fermentation process, and the possibility of biogenic amine generation in the yellow wine brewing process is further increased.
In view of the generally accepted potential risk of histamine being 500mg/kg for human health, the European food safety Bureau recommended an upper limit of 2mg/L for histamine content in wine within the European Union, and established values of histamine content in fish preparations containing large amounts of histidine to be ≦
100mg/kg or 100-200 mg/kg. The U.S. food and drug administration established that the level of histamine intervention in tuna, foggy head, and related fish in the United states was 50mg/kg, and also suggested wine and food manufacturers to evaluate the safety of biogenic amines. For the safety threshold values of tyramine and phenethylamine, the provided recommended reference upper limit is 100-800 mg/kg and 30mg/kg respectively; the content of histamine in the mackerel fish is less than 1000mg/kg and the content of histamine in other fishes is less than 300mg/kg as specified in GB 2733-2005 'hygienic Standard for fresh (frozen) animal aquatic products'. For the limitation of biogenic amine content in wine and food, the relevant part of the country is currently also under positive assessment and legislation.
In addition, the conventional lotus root brewing usually has the problem of low flavor, so that the yellow wine has poor flavor, does not meet the national standard of the yellow wine, and cannot meet the drinking requirements of people.
Patent application CN105754799A discloses an underground-sealed lotus root yellow wine, which comprises the following steps: (1) soaking the sticky rice in clear water for 6-12 hours, steaming until the sticky rice is soft and has no hard core, and cooling to 30-40 ℃; (2) peeling lotus roots, smashing, steaming to be soft, and cooling to 30-40 ℃; (3) peeling fructus Citri Tangerinae, and crushing orange segments; (4) mixing the steamed glutinous rice, the lotus root and the orange according to the weight ratio of 100: 50-60: 10-20 parts of uniformly stirring, adding 6-10 parts of distiller's yeast by weight, stirring, beating the pit, and insulating the cotton quilt for 36-38 hours; (5) adding 3-3.5 parts by weight of wheat starter into the fermentation product, putting into a jar for saccharification, adding 250-260 parts by weight of water, sealing the jar for 6-10 days, squeezing and storing for 90 days to obtain a finished product. The yellow wine obtained by the patent technology has a common flavor, does not meet the national standard requirements, and has uncontrollable biogenic amine content.
Patent application CN108220049A discloses a lotus root wine brewing process, which comprises the following specific steps: (1) raw material selection and treatment: washing lotus roots, segmenting, peeling, removing the lotus root linking part, and pulping the washed lotus roots in a pulping machine to obtain the lotus root crude liquid. (2) Saccharification: adjusting the pH value of the crude lotus root liquid to 5.5-5.7, continuously stirring, adjusting the temperature to 72-76 ℃, and adding alpha-amylase for reaction; cooling to 57-62 ℃, adjusting the pH to 3.5-4.5, and adding saccharifying enzyme for treatment; filtering the crude solution to remove residue to obtain clear juice. (3) Fermentation: adding activated saccharomyces cerevisiae into the lotus root clear juice, wherein the inoculation amount is 3-7%. And (3) fermenting the inoculated clear lotus root juice in a constant-temperature incubator at 16-24 ℃. (4) Aging: after the fermentation is finished, the lotus root wine is aged at the temperature of 13 ℃, and the taste of the lotus root wine is softer and finer. (5) Clarification: adding compound clarifying agent into aged rhizoma Nelumbinis wine, standing, and filtering to obtain rhizoma Nelumbinis wine with golden yellow wine body, clear transparency, and pure wine flavor. The technology of the patent also has the problem of uncontrollable content of biogenic amine in the brewing process.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide the lotus root yellow wine and the brewing process thereof, and the lotus root yellow wine is good in flavor and low in biogenic amine content.
In order to achieve the purpose, the invention adopts the following technical scheme:
a brewing process of lotus root yellow wine comprises the following specific steps in parts by weight:
(1) firstly, mixing and crushing 5-7 parts of glutinous rice and 1-2 parts of polished round-grained rice, steaming, extruding and puffing to obtain cooked rice, then adding the cooked rice into 25-30 parts of water, stirring and uniformly mixing to prepare cooked rice pulp, inoculating 0.1-0.2 part of lactic acid bacteria, and performing pre-fermentation to obtain a pre-fermented material;
(2) slicing 3-5 parts of fresh lotus roots, freeze-drying, crushing to prepare lotus root powder, adding the lotus root powder into a half of the pre-fermented material, uniformly stirring, adding 0.8-1 part of complex enzyme, and performing enzymolysis treatment to obtain enzymolysis slurry;
(3) and then mixing the enzymolysis slurry and the residual pre-fermentation material, spraying and liquefying, adding 0.01-0.02 part of saccharifying enzyme, uniformly mixing, saccharifying, adding 0.08-0.1 part of yellow wine yeast and 20-25 parts of water, performing frequency conversion ultrasonic treatment, fermenting, performing pressure filtration to obtain yellow wine liquid, aging, and sterilizing to obtain the lotus root yellow wine.
Preferably, in the step (1), a double-screw extruder is used for extrusion and expansion, the temperature of the first section of sleeve, the temperature of the second section of sleeve and the temperature of the third section of sleeve are sequentially 55-65 ℃, 90-100 ℃, 120-130 ℃, and the screw rotating speed is 500-600 rpm.
Preferably, in the step (1), the lactobacillus is lactobacillus paracasei, lactobacillus lactis and lactobacillus brevis which are mixed according to a mass ratio of 1: 1: 1, and the process conditions of the pre-fermentation are as follows: fermenting for 15-20 hours at 30-35 ℃.
Preferably, in the step (2), the freeze-drying method comprises the following specific steps: pre-freezing at-10 to-20 ℃ for 6 to 8 hours, keeping for 6 to 8 hours at-40 to-50 ℃ and under the vacuum degree of 5 to 10pa, and keeping for 4 to 6 hours at 20 to 30 ℃ and under the vacuum degree of 30 to 60 pa.
Preferably, in the step (2), the complex enzyme is alpha-amylase and neutral protease according to a mass ratio of 10: 0.8 to 1 by weight.
Preferably, in the step (2), the process conditions of the enzymolysis treatment are as follows: enzymolysis is carried out for 5-7 hours at 35-40 ℃.
Preferably, in the step (3), the specific method for injecting the liquid is as follows: and pumping a mixture obtained by mixing the enzymolysis slurry and the residual pre-fermentation material into a high-pressure ejector, wherein the pressure of the mixture is 0.4-0.6 MPa, the superheated steam pressure is 1-1.2 MPa, the ejection temperature is 150-160 ℃, and the ejection time is 20-30 minutes.
Preferably, in the step (3), the saccharification process conditions are as follows: stirring and saccharifying the mixture for 1.5 to 2.5 hours at the temperature of between 45 and 55 ℃.
Preferably, in the step (3), the specific method of the variable frequency ultrasonic treatment is as follows: the ultrasonic power density is 70-80W/L, the ultrasonic wave is processed for 5-7 minutes at 70-80 kHz, 8-10 minutes at 20-30 kHz and 6-9 minutes at 40-50 kHz.
Preferably, in the step (3), the fermentation process conditions are as follows: fermenting for 1 day at 28-30 ℃ and fermenting for 4-5 days at 23-25 ℃.
Preferably, in the step (3), the specific aging method is as follows: the ageing time is 2-3 months, oxygen is introduced every 24-36 hours in the ageing process, the flow rate of the oxygen introduced every time is 2-3L/min, and the introduction time is 5-8 minutes every time.
The lotus root yellow wine is obtained by the brewing process.
Compared with the prior art, the invention has the following beneficial effects:
the lotus root yellow wine is prepared by brewing and processing the main raw materials of glutinous rice, polished round-grained rice and fresh lotus roots, realizes reprocessing and comprehensive utilization of fresh lotus roots with strong seasonality, and has good market prospect. In the brewing process, more flavor substances are generated, the flavor of the yellow wine is enriched, the generation of biogenic amine is reduced, the biogenic amine content in the yellow wine is controlled, the yellow wine is nutritious and healthy, the nutritional requirements of consumers are met, and the national standard requirements are met.
The glutinous rice and the polished round-grained rice are mixed, crushed, steamed and extruded to form cooked rice, materials are fully mixed through friction and shearing force in the extrusion and expansion process, the temperature and the pressure are suddenly reduced from high temperature and high pressure to normal temperature and pressure along with the rapid change of the internal temperature and pressure, the microstructure is expanded and loosened, the starch and protein structures are broken, the subsequent fermentation difficulty is reduced, the pre-fermentation is carried out after the inoculation of lactic acid bacteria, the generation of biogenic amine is reduced, the biogenic amine content in the yellow rice wine is reduced, the flavor substance is generated, and the flavor of the yellow rice wine is improved.
Carry out freeze-drying after fresh lotus root section, smash and make the lotus root powder, avoided the lotus root rotten, rot, freeze-drying handles and makes the lotus root powder microcosmic porous, adds the lotus root powder so in half the pre-fermentation material, in some pre-fermentation materials get into the hole, some pre-fermentation materials are attached to the surface, have certain guard action, further slow down the lotus root and deteriorate, reduce biogenic amine's formation. By means of subsequent enzymolysis treatment, the generation of biogenic amine is further reduced, and the flavor of the yellow wine is improved.
And finally, mixing the enzymolysis slurry with the residual pre-fermented material and then spraying for liquefaction, promoting the liquefaction and full mixing of starch in the raw materials, reducing the subsequent saccharification and fermentation difficulty, greatly shortening the saccharification time, the fermentation time and the ageing time, generating rich flavor substances, improving the flavor of the yellow wine, reducing the generation of biogenic amine and reducing the biogenic amine content in the yellow wine.
The invention also carries out frequency conversion ultrasonic treatment before the final fermentation, activates yellow wine yeast, promotes fermentation, shortens fermentation time, improves the flavor of yellow wine and reduces the generation of biogenic amine. Oxygen is introduced at intervals during aging, so that the aging time is shortened and the aging effect is improved.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention.
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Example 1
A brewing process of lotus root yellow wine comprises the following specific steps in parts by weight:
(1) firstly, 5kg of glutinous rice and 1kg of polished round-grained rice are mixed and crushed, steamed and extruded to obtain cooked rice, then the cooked rice is added into 25kg of water and stirred to be mixed uniformly to prepare cooked rice slurry, 0.1kg of lactobacillus (obtained by mixing lactobacillus paracasei, lactobacillus lactis and lactobacillus brevis according to the mass ratio of 1: 1: 1) is inoculated, and the mixture is pre-fermented for 15 hours at 30 ℃ to obtain a pre-fermented material;
(2) slicing 3kg of fresh lotus root, freeze-drying, crushing to prepare lotus root powder, adding the lotus root powder into half of the pre-fermented material, uniformly stirring, adding 0.8kg of complex enzyme (obtained by mixing alpha-amylase and neutral protease according to the mass ratio of 10: 0.8), and carrying out enzymolysis treatment for 5 hours at 35 ℃ to obtain enzymolysis slurry;
(3) and then mixing the enzymolysis slurry and the residual pre-fermented material, spraying for liquefaction, adding 0.01kg of saccharifying enzyme, uniformly mixing, stirring and saccharifying for 1.5 hours at 45 ℃, adding 0.08kg of yellow wine yeast and 20kg of water, carrying out variable frequency ultrasonic treatment, fermenting for 1 day at 28 ℃, fermenting for 4 days at 23 ℃, carrying out pressure filtration to obtain yellow wine liquid, ageing, and sterilizing to obtain the lotus root yellow wine.
In the step (1), a double-screw extruder is used for extrusion and expansion, the temperature of the first section of sleeve, the second section of sleeve and the third section of sleeve is set to be 55 ℃, 90 ℃ and 120 ℃ in sequence, and the rotating speed of a screw is 500 rpm.
In the step (2), the specific method of freeze drying is as follows: pre-freezing at-10 deg.C for 6 hr, maintaining at-40 deg.C and vacuum degree of 5pa for 6 hr, and maintaining at 20 deg.C and vacuum degree of 30pa for 4 hr.
In the step (3), the specific method for injecting the liquid comprises the following steps: and (3) pumping a mixture obtained by mixing the enzymolysis slurry and the residual pre-fermentation material into a high-pressure ejector, wherein the pressure of the mixture is 0.4MPa, the superheated steam pressure is 1MPa, the ejection temperature is 150 ℃, and the ejection time is 20 minutes.
In the step (3), the specific method of the frequency conversion ultrasonic treatment comprises the following steps: the ultrasonic power density was 70W/L, 70kHz treatment for 5 minutes, 20kHz treatment for 8 minutes, and 40kHz treatment for 6 minutes.
In the step (3), the specific aging method comprises the following steps: the ageing time is 2 months, and in the ageing process, oxygen is introduced every 24 hours, the oxygen flow is 2L/min every time, and the oxygen introduction time is 5 minutes every time.
Example 2
A brewing process of lotus root yellow rice wine comprises the following specific steps in parts by weight:
(1) firstly, mixing and crushing 7kg of glutinous rice and 2kg of polished round-grained rice, steaming, extruding and puffing to obtain cooked rice, then adding the cooked rice into 30kg of water, stirring and uniformly mixing to prepare cooked rice slurry, inoculating 0.2kg of lactic acid bacteria (obtained by mixing lactobacillus paracasei, lactobacillus lactis and lactobacillus brevis according to the mass ratio of 1: 1: 1), and performing pre-fermentation at 35 ℃ for 20 hours to obtain a pre-fermented material;
(2) slicing 5kg of fresh lotus root, freeze-drying, crushing to prepare lotus root powder, adding the lotus root powder into half of the pre-fermented material, uniformly stirring, adding 1kg of complex enzyme (obtained by mixing alpha-amylase and neutral protease according to the mass ratio of 10: 1), and performing enzymolysis treatment for 7 hours at 40 ℃ to obtain enzymolysis slurry;
(3) and then mixing the enzymolysis slurry and the residual pre-fermented material, spraying for liquefaction, adding 0.02kg of saccharifying enzyme, uniformly mixing, stirring and saccharifying for 2.5 hours at 55 ℃, adding 0.1kg of yellow wine yeast and 25kg of water, carrying out variable frequency ultrasonic treatment, fermenting for 1 day at 30 ℃, fermenting for 5 days at 25 ℃, carrying out filter pressing to obtain yellow wine liquid, ageing, and sterilizing to obtain the lotus root yellow wine.
In the step (1), a double-screw extruder is used for extrusion and expansion, the temperature of the first section of sleeve, the second section of sleeve and the third section of sleeve is set to be 65 ℃, 100 ℃ and 130 ℃ in sequence, and the rotating speed of a screw is 600 rpm.
In the step (2), the specific method of freeze drying is as follows: pre-freezing at-20 deg.C for 8 hr, maintaining at-50 deg.C and vacuum degree of 10pa for 8 hr, and maintaining at 30 deg.C and vacuum degree of 60pa for 6 hr.
In the step (3), the specific method for injecting and liquefying comprises the following steps: and pumping a mixture obtained by mixing the enzymolysis slurry and the residual pre-fermentation material into a high-pressure ejector, wherein the pressure of the mixture is 0.6MPa, the superheated steam pressure is 1.2MPa, the ejection temperature is 160 ℃, and the ejection time is 30 minutes.
In the step (3), the specific method of the frequency conversion ultrasonic treatment comprises the following steps: the ultrasonic power density was 80W/L, 80kHz treatment for 7 minutes, 30kHz treatment for 10 minutes, and 50kHz treatment for 9 minutes.
In the step (3), the specific aging method comprises the following steps: the ageing time is 3 months, and in the ageing process, oxygen is introduced every 36 hours, the oxygen flow is 3L/min every time, and the oxygen introduction time is 8 minutes every time.
Example 3
A brewing process of lotus root yellow wine comprises the following specific steps in parts by weight:
(1) firstly, mixing 6kg of glutinous rice and 1.5kg of polished round-grained rice, crushing, steaming, extruding and puffing to obtain cooked rice, then adding the cooked rice into 28kg of water, stirring and uniformly mixing to prepare cooked rice slurry, inoculating 0.15kg of lactobacillus (obtained by mixing lactobacillus paracasei, lactobacillus lactis and lactobacillus brevis according to the mass ratio of 1: 1: 1), and performing pre-fermentation at 33 ℃ for 18 hours to obtain a pre-fermented material;
(2) slicing 4kg of fresh lotus root, freeze-drying, crushing to prepare lotus root powder, adding the lotus root powder into a half of the pre-fermented material, uniformly stirring, adding 0.9kg of complex enzyme (obtained by mixing alpha-amylase and neutral protease according to the mass ratio of 10: 0.9), and carrying out enzymolysis treatment at 38 ℃ for 6 hours to obtain enzymolysis slurry;
(3) and then mixing the enzymolysis slurry and the residual pre-fermented material, spraying for liquefaction, adding 0.015kg of saccharifying enzyme, uniformly mixing, stirring and saccharifying for 2 hours at 50 ℃, adding 0.09kg of yellow wine yeast and 22kg of water, carrying out frequency conversion ultrasonic treatment, fermenting for 1 day at 29 ℃, fermenting for 5 days at 24 ℃, carrying out filter pressing to obtain yellow wine liquid, ageing, and sterilizing to obtain the lotus root yellow wine.
In the step (1), a double-screw extruder is used for extrusion and expansion, the temperature of the first section of sleeve, the second section of sleeve and the third section of sleeve is set to be 60 ℃, 95 ℃ and 125 ℃ in sequence, and the rotating speed of a screw is 600 rpm.
In the step (2), the specific method of freeze drying is as follows: pre-freezing at-15 deg.C for 7 hr, maintaining at-45 deg.C and vacuum degree of 8pa for 7 hr, and maintaining at 25 deg.C and vacuum degree of 40pa for 5 hr.
In the step (3), the specific method for injecting the liquid comprises the following steps: and pumping a mixture obtained by mixing the enzymolysis slurry and the residual pre-fermentation material into a high-pressure ejector, wherein the pressure of the mixture is 0.5MPa, the superheated steam pressure is 1.1MPa, the ejection temperature is 155 ℃, and the ejection time is 25 minutes.
In the step (3), the specific method of the frequency conversion ultrasonic treatment comprises the following steps: the ultrasonic power density was 75W/L, the treatment was carried out at 75kHz for 6 minutes, at 25kHz for 9 minutes and at 45kHz for 8 minutes.
In the step (3), the specific aging method comprises the following steps: the ageing time is 3 months, and in the ageing process, oxygen is introduced every 33 hours, the oxygen flow is 2.5L/min every time, and the oxygen introduction time is 6 minutes every time.
Comparative example 1
A brewing process of lotus root yellow wine comprises the following specific steps in parts by weight:
(1) firstly, 5kg of glutinous rice and 1kg of polished round-grained rice are mixed and crushed, steamed and extruded to obtain cooked rice, then the cooked rice is added into 25kg of water and stirred to be mixed uniformly to prepare cooked rice slurry, 0.1kg of lactobacillus (obtained by mixing lactobacillus paracasei, lactobacillus lactis and lactobacillus brevis according to the mass ratio of 1: 1: 1) is inoculated, and the mixture is pre-fermented for 15 hours at 30 ℃ to obtain a pre-fermented material;
(2) slicing 3kg of fresh lotus root, freeze-drying, crushing to prepare lotus root powder, mixing the lotus root powder with a proper amount of water to obtain slurry, adding 0.8kg of complex enzyme (obtained by mixing alpha-amylase and neutral protease according to a mass ratio of 10: 0.8), and carrying out enzymolysis treatment at 35 ℃ for 5 hours to obtain enzymolysis slurry;
(3) and then mixing the enzymolysis slurry and the pre-fermentation material, spraying for liquefaction, adding 0.01kg of saccharifying enzyme, uniformly mixing, stirring and saccharifying for 1.5 hours at 45 ℃, adding 0.08kg of yellow wine yeast and 20kg of water, carrying out frequency conversion ultrasonic treatment, fermenting for 1 day at 28 ℃, fermenting for 4 days at 23 ℃, carrying out filter pressing to obtain yellow wine liquid, ageing, and sterilizing to obtain the lotus root yellow wine.
In the step (1), a double-screw extruder is used for extrusion and expansion, the temperature of the first section of sleeve, the second section of sleeve and the third section of sleeve is set to be 55 ℃, 90 ℃ and 120 ℃ in sequence, and the rotating speed of a screw is 500 rpm.
In the step (2), the specific method of freeze drying is as follows: pre-freezing at-10 deg.C for 6 hr, maintaining at-40 deg.C under vacuum degree of 5pa for 6 hr, and maintaining at 20 deg.C under vacuum degree of 30pa for 4 hr.
In the step (3), the specific method for injecting the liquid comprises the following steps: and pumping a mixture obtained by mixing the enzymolysis slurry and the pre-fermentation material into a high-pressure ejector, wherein the pressure of the mixture is 0.4MPa, the superheated steam pressure is 1MPa, the ejection temperature is 150 ℃, and the ejection time is 20 minutes.
In the step (3), the specific method of the frequency conversion ultrasonic treatment comprises the following steps: the ultrasonic power density was 70W/L, 70kHz treatment for 5 minutes, 20kHz treatment for 8 minutes, and 40kHz treatment for 6 minutes.
In the step (3), the specific aging method comprises the following steps: the ageing time is 2 months, and in the ageing process, oxygen is introduced every 24 hours, the oxygen flow is 2L/min every time, and the oxygen introduction time is 5 minutes every time.
Comparative example 2
A brewing process of lotus root yellow wine comprises the following specific steps in parts by weight:
(1) firstly, 5kg of glutinous rice and 1kg of polished round-grained rice are mixed and crushed, steamed, extruded and puffed to obtain cooked rice, then the cooked rice is added into 25kg of water and stirred and mixed evenly to prepare cooked rice milk;
(2) slicing 3kg of fresh lotus root, freeze-drying, crushing to prepare lotus root powder, adding the lotus root powder into the half-cooked rice milk, uniformly stirring, adding 0.8kg of complex enzyme (obtained by mixing alpha-amylase and neutral protease according to the mass ratio of 10: 0.8), and carrying out enzymolysis treatment at 35 ℃ for 5 hours to obtain enzymolysis slurry;
(3) and then mixing the enzymolysis slurry and the rest cooked rice slurry, spraying for liquefaction, adding 0.01kg of saccharifying enzyme, uniformly mixing, stirring and saccharifying for 1.5 hours at 45 ℃, adding 0.08kg of yellow wine yeast and 20kg of water, carrying out variable frequency ultrasonic treatment, fermenting for 1 day at 28 ℃, fermenting for 4 days at 23 ℃, carrying out pressure filtration to obtain yellow wine liquid, ageing, and sterilizing to obtain the lotus root yellow wine.
In the step (1), a double-screw extruder is used for extrusion and expansion, the temperature of the first section of sleeve, the second section of sleeve and the third section of sleeve is set to be 55 ℃, 90 ℃ and 120 ℃ in sequence, and the rotating speed of a screw is 500 rpm.
In the step (2), the specific method of freeze drying is as follows: pre-freezing at-10 deg.C for 6 hr, maintaining at-40 deg.C and vacuum degree of 5pa for 6 hr, and maintaining at 20 deg.C and vacuum degree of 30pa for 4 hr.
In the step (3), the specific method for injecting and liquefying comprises the following steps: and pumping a mixture obtained by mixing the enzymolysis slurry and the residual cooked rice slurry into a high-pressure ejector, wherein the pressure of the mixture is 0.4MPa, the superheated steam pressure is 1MPa, the ejection temperature is 150 ℃, and the ejection time is 20 minutes.
In the step (3), the specific method of the frequency conversion ultrasonic treatment comprises the following steps: the ultrasonic power density was 70W/L, 70kHz for 5 minutes, 20kHz for 8 minutes and 40kHz for 6 minutes.
In the step (3), the specific aging method comprises the following steps: the aging time is 2 months, and in the aging process, oxygen is introduced every 24 hours, the flow of the oxygen is 2L/min every time, and the introduction time is 5 minutes every time.
Referring to GB/T13662-.
The content of biogenic amine in the yellow wine obtained in the examples 1-3 and the comparative examples 1 and 2 is detected, specifically, the content of putrescine, tyramine, tryptamine, phenethylamine, histamine, cadaverine, spermine and spermidine is determined by referring to GB/T5009.208-2016 (determination of biogenic amine content in food), and further, the total content of biogenic amine is obtained, and the result is shown in Table 2.
TABLE 1 sensory and physicochemical indices of yellow wine
TABLE 2 detection of biogenic amine content
As can be seen from tables 1 and 2, the yellow wine obtained in examples 1 to 3 has high contents of amino acid nitrogen and beta-phenylethyl alcohol, and thus has better flavor, low total amount of biogenic amine and high drinking safety.
The lotus root powder of the comparative example 1 is not mixed with a part of the pre-fermented material for enzymolysis in advance, the cooked rice milk of the comparative example 2 is not subjected to pre-fermentation, the flavor of the obtained yellow wine is poor, and the content of biogenic amine is too high, so that the synergistic effect of the pre-fermentation treatment of the cooked rice milk and the enzymolysis treatment of the lotus root powder is shown, the flavor of the yellow wine is improved, the biogenic amine content of the yellow wine is reduced, and the drinking safety of the yellow wine is improved.
The technical idea of the present invention is illustrated by the above embodiments, but the present invention is not limited to the above embodiments, that is, it does not mean that the present invention must depend on the above embodiments to be implemented. It should be understood by those skilled in the art that any modification of the present invention, equivalent substitution of individual materials for the product of the present invention and addition of auxiliary components, selection of specific modes, etc., are within the scope and disclosure of the present invention.
Claims (10)
1. The brewing process of the lotus root yellow wine is characterized by comprising the following specific steps in parts by weight:
(1) firstly, mixing and crushing 5-7 parts of glutinous rice and 1-2 parts of polished round-grained rice, steaming, extruding and puffing to obtain cooked rice, then adding the cooked rice into 25-30 parts of water, stirring and uniformly mixing to prepare cooked rice pulp, inoculating 0.1-0.2 part of lactic acid bacteria, and performing pre-fermentation to obtain a pre-fermented material;
(2) slicing 3-5 parts of fresh lotus root, freeze-drying, crushing to prepare lotus root powder, adding the lotus root powder into half of the pre-fermented material, uniformly stirring, adding 0.8-1 part of complex enzyme, and performing enzymolysis treatment to obtain enzymolysis slurry;
(3) and then mixing the enzymolysis slurry and the residual pre-fermentation material, spraying and liquefying, adding 0.01-0.02 part of saccharifying enzyme, uniformly mixing, saccharifying, adding 0.08-0.1 part of yellow wine yeast and 20-25 parts of water, performing frequency conversion ultrasonic treatment, fermenting, performing pressure filtration to obtain yellow wine liquid, aging, and sterilizing to obtain the lotus root yellow wine.
2. The brewing process of the lotus root yellow wine as claimed in claim 1, wherein in the step (1), a double-screw extruder is used for extrusion and puffing, the temperature of the first section of the sleeve, the temperature of the second section of the sleeve and the temperature of the third section of the sleeve are set to be 55-65 ℃, 90-100 ℃, 120-130 ℃ in sequence, and the rotation speed of a screw is set to be 500-600 rpm.
3. The brewing process of the lotus root yellow wine according to claim 1, wherein in the step (1), the lactobacillus is lactobacillus paracasei, lactobacillus lactis and lactobacillus brevis according to a mass ratio of 1: 1: 1, and the process conditions of the pre-fermentation are as follows: fermenting for 15-20 hours at 30-35 ℃.
4. The brewing process of the lotus root yellow wine as claimed in claim 1, wherein in the step (2), the specific method for freeze drying comprises the following steps: pre-freezing at-10 to-20 ℃ for 6 to 8 hours, keeping for 6 to 8 hours at-40 to-50 ℃ and under the vacuum degree of 5 to 10pa, and keeping for 4 to 6 hours at 20 to 30 ℃ and under the vacuum degree of 30 to 60 pa.
5. The brewing process of the lotus root yellow wine according to claim 1, wherein in the step (2), the compound enzyme is alpha-amylase and neutral protease according to a mass ratio of 10: 0.8 to 1 by weight.
6. The brewing process of the lotus root yellow wine as claimed in claim 1, wherein in the step (2), the process conditions of the enzymolysis treatment are as follows: enzymolysis is carried out for 5-7 hours at 35-40 ℃.
7. The brewing process of the lotus root yellow wine as claimed in claim 1, wherein in the step (3), the specific method for jet liquefaction comprises the following steps: and pumping a mixture obtained by mixing the enzymolysis slurry and the residual pre-fermentation material into a high-pressure ejector, wherein the pressure of the mixture is 0.4-0.6 MPa, the superheated steam pressure is 1-1.2 MPa, the ejection temperature is 150-160 ℃, and the ejection time is 20-30 minutes.
8. The brewing process of lotus root yellow wine as claimed in claim 1, wherein in the step (3), the saccharification process conditions are as follows: stirring and saccharifying the mixture for 1.5 to 2.5 hours at the temperature of between 45 and 55 ℃.
9. The brewing process of the lotus root yellow wine according to claim 1, wherein in the step (3), the specific method of the frequency conversion ultrasonic treatment comprises the following steps: the ultrasonic power density is 70-80W/L, the ultrasonic wave is processed for 5-7 minutes at 70-80 kHz, 8-10 minutes at 20-30 kHz and 6-9 minutes at 40-50 kHz.
10. A lotus root yellow wine obtained by the brewing process of any one of claims 1-9.
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