CN115058305A - Preparation method and application of probiotic rice distiller's yeast - Google Patents
Preparation method and application of probiotic rice distiller's yeast Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title claims abstract description 23
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- 208000035240 Disease Resistance Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
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- 230000002292 Radical scavenging effect Effects 0.000 description 1
- 241000194020 Streptococcus thermophilus Species 0.000 description 1
- DGEZNRSVGBDHLK-UHFFFAOYSA-N [1,10]phenanthroline Chemical compound C1=CN=C2C3=NC=CC=C3C=CC2=C1 DGEZNRSVGBDHLK-UHFFFAOYSA-N 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- WYTGDNHDOZPMIW-RCBQFDQVSA-N alstonine Natural products C1=CC2=C3C=CC=CC3=NC2=C2N1C[C@H]1[C@H](C)OC=C(C(=O)OC)[C@H]1C2 WYTGDNHDOZPMIW-RCBQFDQVSA-N 0.000 description 1
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- RBTARNINKXHZNM-UHFFFAOYSA-K iron trichloride Chemical compound Cl[Fe](Cl)Cl RBTARNINKXHZNM-UHFFFAOYSA-K 0.000 description 1
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- 235000014655 lactic acid Nutrition 0.000 description 1
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- 235000013619 trace mineral Nutrition 0.000 description 1
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 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
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- 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
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
- C12R2001/245—Lactobacillus casei
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
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- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
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- General Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Medicinal Chemistry (AREA)
- Tropical Medicine & Parasitology (AREA)
- Virology (AREA)
- Biomedical Technology (AREA)
- Microbiology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses a preparation method and application of probiotic rice distiller's yeast, wherein the preparation method comprises the following steps: preparing an MRS liquid culture medium; inoculating 0.05% probiotic bacteria powder into an MRS liquid culture medium for culture to obtain probiotic bacteria liquid; selecting glutinous rice with full grains, cleaning, adding sufficient water, and beginning to soak; draining the soaked glutinous rice, and steaming in a container until the glutinous rice is hard outside and soft inside, has no white core inside, and is loose but not rotten to obtain glutinous rice; cooling the cooked glutinous rice with cold boiled water, adjusting water content, adding diastase and probiotic bacteria solution into the cooked glutinous rice, and stirring; fermenting glutinous rice in a constant-temperature incubator, and filtering the rice mash to obtain probiotic rice wine; and mixing the probiotic rice wine and the rice flour, drying and crushing to obtain the probiotic rice wine koji. The probiotic rice wine yeast can be suitable for industrial mass production of probiotic rice wine, has a large number of probiotics, has nutrition and health care effects on human bodies, and has a profound significance for innovation and development of the rice wine industry.
Description
Technical Field
The invention relates to the technical field of rice wine brewing, in particular to a preparation method and application of probiotic rice distiller yeast.
Background
The rice wine is prepared by taking glutinous rice as a raw material, steaming the glutinous rice, cooling, adding distiller's yeast and fermenting. However, the glutinous rice wine has the problems of light taste and poor stability, and is produced in a small scale, and the traditional variety and process are single. The rice distiller's yeast is the main leaven for brewing rice wine, and the interaction between microbes in the distiller's yeast can provide rich metabolites for brewing rice wine, so that the quality and the taste of the wine are determined. At present, pure rhizopus and microzyme are generally adopted for making yeast for rice wine production, fermentation quality is controlled, harmful microorganisms are removed, flavor and taste cannot be achieved, and the prepared yeast is low in nutritive value and difficult to meet the requirements of people on low-alcoholization, nutritional and healthy fermented wine. Therefore, scientific preparation of functional rice wine koji can concentrate dominant strains, improve the quality of the koji, homogenize the quality of the koji, and further promote the healthy development of the rice wine industry to become a trend.
The probiotics is a kind of active microorganism beneficial to the host, can improve the micro-ecological balance of the host, and has the effects of promoting nutrient absorption and keeping intestinal health. The Chinese invention patent CN 114058467A discloses a preparation method of probiotic rice distiller's yeast, which comprises the following steps: sterilizing indica rice flour at 100-120 ℃, inoculating rhizopus, adding sterile water with the amount of 85% of the indica rice flour, adding lactobacillus casei, streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus reuteri and lactobacillus acidophilus, and performing combined culture to prepare the probiotic distiller's yeast. The method adds a large amount of components, greatly increases the input cost of raw materials, and the rice wine prepared by the rice wine koji has the defects of complicated steps, low probiotic content and the like, and is not beneficial to popularization and application.
In view of this, at present, it is still needed to search for how to research the distiller's yeast produced by the probiotic rice wine finished product, and develop a high-activity probiotic rice wine yeast with stable quality, which is simple in process when used for brewing rice wine, so that the dual nutritional health effects of rice wine and probiotics are especially important when people eat rice wine, thereby providing reference for innovation and sustainable development of rice wine industry.
Disclosure of Invention
The invention provides a preparation method of probiotic rice distiller's yeast and application thereof, aiming at solving the problems in the prior art, the preparation method comprises the steps of adding high-activity probiotics into cooked and cooled glutinous rice, further preparing the probiotic rice distiller's yeast, using the probiotic rice distiller's yeast for rice wine brewing without adding other materials, improving the nutritive value of the rice wine, obtaining the probiotic rice wine with high activity, having simple preparation method, stable quality and convenient use, being capable of being stored for a long time, being beneficial to large-scale production and solving the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a preparation method of probiotic rice distiller's yeast comprises the following steps:
s1, preparing an MRS liquid culture medium;
s2, inoculating 0.05% of probiotic bacteria powder into an MRS liquid culture medium for culture to obtain probiotic bacteria liquid;
s3, selecting the sticky rice with full grains, cleaning, adding sufficient water, and beginning to soak;
s4, draining the soaked sticky rice, and steaming the sticky rice in a container until the sticky rice is hard outside and soft inside, has no white core inside, and is loose and unbreakable to obtain sticky rice;
s5, cooling the cooked glutinous rice with cold boiled water, adjusting the water content of the cooked glutinous rice, adding saccharifying enzyme and probiotic bacteria liquid into the cooked glutinous rice respectively, and stirring uniformly;
s6, putting the glutinous rice processed in the step S5 into a constant-temperature incubator for fermentation, and filtering the rice mash to obtain probiotic rice wine;
s7, mixing the probiotic rice wine and the rice flour, drying and crushing to obtain the probiotic rice wine yeast.
Preferably, the preparation of the MRS liquid medium: weighing 10g of peptone, 10g of beef extract, 5g of yeast extract and K 2 HPO 4 2g，KH 2 PO 4 2g of citric acid hydrogen diamine, 2g of sodium acetate, 5g of MgSO 4 ·7H 2 O 0.58g，MnSO 4 0.25g, 801 mL of Tween, 1000mL of water, 6.2-6.4 of pH, and sterilizing at 121 ℃ for 15min to obtain the MRS liquid culture medium.
Preferably, the probiotic powder in step S2 is lactobacillus rhamnosus BV, lactobacillus salivarius AP or lactobacillus casei CS; the culture is carried out at 35 ℃ under anaerobic condition until the logarithmic phase of the growth of the cells.
Preferably, the number of times of cleaning in step S3 is 2 to 3, and the soaking time is 8 to 12 hours.
Preferably, in step S5, the cooked glutinous rice is cooled to 35 ℃, the moisture is adjusted to 55% to 65%, and 0.2% to 0.3% saccharifying enzyme and 1% to 1.5% probiotic bacteria liquid are added to the cooked glutinous rice.
Preferably, the fermentation temperature in the constant temperature incubator of the step S6 is 28-32 ℃, and the fermentation time is 36-48 h.
Preferably, the mass ratio of the probiotic rice wine to the rice flour in the step S7 is 1:3, and the drying specifically comprises: drying at 30 deg.C until the water content is less than 10%.
In addition, in order to achieve the purpose, the invention also provides the following technical scheme: an application of probiotic rice wine yeast in probiotic rice wine is provided.
The invention has the beneficial effects that:
1) according to the preparation method of the probiotic rice distiller's yeast, glutinous rice is subjected to cooking, yeast mixing, bacterium cultivation, saccharification, fermentation, probiotic rice wine and rice flour addition to complete preparation of the probiotic rice distiller's yeast. The viable count of the probiotics is easily influenced by fermentation process conditions such as ethanol concentration, acidity and the like, so that the growth of the probiotics reaches the optimal peak value by limited control on the optimal temperature and time for the reproduction and the development of the probiotics during strain activation. In order to enable the probiotics to be more suitable for survival and growth in the rice wine brewing process, the probiotic rice wine yeast is prepared by adopting the production process of the probiotic rice wine, so that the probiotics can be adapted to the fermentation environment of the rice wine in advance, and the survival rate of the probiotics is further improved. Therefore, the probiotic rice wine yeast of the invention contains far higher viable count than other probiotic rice wine yeast.
2) The probiotic rice wine koji disclosed by the invention is an integration of probiotics and rice wine koji, can be directly used for brewing probiotic rice wine without adding rice wine koji additionally, is simple in preparation process, greatly saves the cost, and is easy to realize industrialization. The rice wine prepared by the probiotic rice wine yeast has mellow taste, better quality, greenness and safety, and can enhance the immune function and disease resistance of human bodies after long-term consumption.
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 derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A preparation method of probiotic rice distiller's yeast comprises the following specific steps:
(1) activating strains: firstly, preparing an MRS liquid culture medium; inoculating probiotic bacteria powder into an MRS culture medium for culture to obtain mature probiotic bacteria liquid;
(2) the rice wine preparation comprises the following steps of soaking rice: selecting glutinous rice with full grains, cleaning, adding sufficient water, and soaking for 8-12 h; ② stewing: draining glutinous rice, and steaming in a steamer until the glutinous rice is hard outside and soft inside, has no white core inside, and is loose and unbreakable; ③ stirring the yeast: cooling the cooked glutinous rice to 35 ℃ with cold boiled water, adjusting the water content to 55-65%, adding saccharifying enzyme and probiotic bacteria liquid respectively according to 0.2-0.3% and 1-1.5% of the raw materials, and stirring uniformly. Fermentation: putting the glutinous rice into a constant-temperature incubator in a loose nest shape, and fermenting for 36-48 h at 28-32 ℃.
(3) The preparation of the rice wine yeast comprises the steps of mixing the fermented rice wine and rice flour according to the mass ratio of 1:3, and drying at 30 ℃ until the water content is lower than 10%; ② crushing after drying to obtain the probiotic rice distiller's yeast.
Further, preparation of MRS liquid culture medium: weighing peptone 10g, beef extract 10g, yeast extract 5g, and K 2 HPO 4 2g，KH 2 PO 4 2g of citric acid hydrogen diamine, 2g of sodium acetate, 5g of MgSO 4 ·7H 2 O 0.58g，MnSO 4 0.25g, 801 mL of Tween, 1000mL of water, 6.2-6.4 of pH, and sterilizing at 121 ℃ for 15min to obtain the MRS liquid culture medium.
The liquid culture medium comprises various carbon sources, nitrogen sources, vitamins and trace elements for the growth of the probiotics.
Further, the fermenting probiotic used, including but not limited to Lactobacillus rhamnosus BV, Lactobacillus salivarius AP or Lactobacillus casei CS, should be ensured to have the exact health effect to exert a beneficial effect.
Furthermore, before fermentation culture in rice wine, the method also comprises activation culture of fermentation probiotics, wherein the fermentation probiotics is inoculated on an MRS culture medium and cultured to logarithmic phase, and then is inoculated in glutinous rice for fermentation culture.
Further, the sticky rice is completely and plump in particle, and is cleaned for 2-3 times;
further, soaking the sticky rice for 8-12 hours, pouring water when soaking the sticky rice, and soaking the sticky rice in the water until the water surface is higher than the rice flour, wherein the soaked sticky rice requires that particles are kept complete.
Further, the drained sticky rice is placed in a steamer drawer and steamed for about 30min by strong fire, so that the rice is hard outside and soft inside, has no white core inside, and is loose and not rotten.
Further, cooling the cooked glutinous rice to 35 ℃ by using cool boiled water, adjusting the water content to 55-65%, adding glucoamylase (50000U/g) and probiotic bacteria liquid according to 0.2-0.3% and 1-1.5% of the raw materials respectively, and stirring uniformly to obtain a mixture.
Further, the fermentation temperature in the constant temperature incubator is 28-32 ℃, and the fermentation time is 36-48 h.
Further, mixing the probiotic rice wine and the rice flour according to the mass ratio of 1:3, drying at 30 ℃ until the water content is lower than 10%, and crushing to obtain the probiotic rice wine yeast.
The following are descriptions about the methods for measuring viable cell count, physicochemical indices, DPPH radical clearance, hydroxyl radical clearance, and total reducing power:
(1) number of viable bacteria
Using a detection culture medium of MRS culture medium viable count, sterilizing the culture medium, cooling to a certain temperature, and adding 25-30 mg/mL of chloramphenicol before pouring a plate; the fermentation broth was diluted to a gradient of 10 -4 ～10 -6 And measuring the viable count, placing the cell on an anaerobic workbench, culturing at 37 ℃ for 48h, and counting.
(2) Physical and chemical indexes
The total acid is obtained by pH potentiometric titration, and the formula is as follows:
in the formula, V represents the volume of the NaOH standard solution consumed in the sample measurement, namely mL;
V 0 -consumption of the volume of NaOH standard solution, mL, for the blank test;
c, concentration of NaOH standard solution, mol/L;
0.090-consumption of 1mL of 1mol/L NaOH standard solution corresponds to grams of lactic acid, g/mmol;
V 1 aspirate volume of sample, mL.
Secondly, the total sugar adopts the cheap-love agricultural method, and the formula is as follows:
in the formula, 5mL of each of F-Fehling liquid and B liquid is equivalent to the mass of glucose, g;
V 1 -volume of sample diluent consumed in titration, mL;
V 2 -aspirating the volume of the sample, mL.
③ adopting a distillation method for alcohol content, and operating as follows:
accurately measuring 100mL of rice wine in a 500mL distillation flask by using a measuring cylinder, washing the flask with 50mL of water for three times, adding washing liquor into the 500mL distillation flask, adding a plurality of zeolites, connecting a serpentine condenser pipe, starting cooling water, slowly heating for distillation, collecting distillate, supplementing water to a scale when the liquor approaches the scale, uniformly mixing, putting a clean and dry alcohol meter, simultaneously inserting a thermometer, reading the scale indication value at the tangent position of a meniscus, and simultaneously recording the temperature. According to the measured alcohol gauge indication value and temperature, the alcohol gauge temperature and concentration conversion table is checked, and the alcohol content is converted into the alcohol content of 20 ℃.
(3) DPPH radical clearance rate
Adding 2mL of rice wine into 2mL of DPPH solution (to make the final concentration be 60 μmol/L), mixing, placing at room temperature in dark for reaction for 30min, centrifuging at 7800r/min for 10min, collecting supernatant, and measuring the absorbance A of the sample at wavelength of 517nm S Each sample 3 groups were in parallel. The formula is as follows: :
in the formula A s 2mL of DPPH reagent and 2mL of sample solution;
A b 2mL of absolute ethyl alcohol and 2mL of sample solution;
A c 2mL of DPPH reagent was added to 2mL of absolute ethanol.
(4) Hydroxyl radical scavenging rate
Taking 1mL of 1, 10-phenanthroline (2.5mmol/L), 1mL of PBS (0.01mol/L, pH 7.4) and 1mL of distilled water, fully and uniformly mixing, and adding 1mL of FeSO 4 (2.5mmol/L), mixed well and added with 1mL of H 2 O 2 (20mmol/L), water bath at 37 ℃ for 1.5h,centrifuging at 6000r/min for 10min, collecting supernatant, and measuring absorbance at 536nm 1 (ii) a 1mL of distilled water was used in place of 1mL of H 2 O 2 Is A 0 (ii) a Replacing 1mL of distilled water with 1mL of sample to be tested is A 2 . The formula is as follows:
in the formula A 2 Containing the sample and H 2 O 2 ；
A 1 No sample, H 2 O 2 ；
A 0 Absence of sample and H 2 O 2 。
(5) Determination of Total reducing force
Will V C The concentrations of the formulations were 5. mu.g/mL, 10. mu.g/mL, 30. mu.g/mL, 50. mu.g/mL, and 70. mu.g/mL, respectively. Respectively absorbing 1mL of each gradient into a test tube, adding 1mL of 1% potassium ferricyanide solution and 1mL of 0.1mol/L PBS (pH 6.6) into the test tube, uniformly mixing, reacting in a 50 ℃ water bath for 20min, then placing in an ice water bath, rapidly cooling, adding 1mL of 10% trichloroacetic acid solution, uniformly mixing, transferring into a 5mL centrifuge tube, centrifuging at 3000r/min for 5min, taking 1mL of supernatant, adding 1mL of water and 1mL of 0.1% ferric trichloride solution, uniformly mixing, measuring the light absorption value under the condition of 700nm wavelength, drawing a standard curve, and calculating the reducing power according to a formula obtained by the standard curve.
Sensory evaluation criteria of the wines are shown in Table 1
TABLE 1 sensory Scoring standards for Rice wine
Example 2
A preparation method of probiotic rice distiller's yeast comprises the following steps:
inoculating 0.05% Lactobacillus rhamnosus BV on MRS culture medium, anaerobically culturing at 35 deg.C for 8-10 hr until logarithmic phase of thallus growth (OD) 600 1.0), the number of viable bacteria is about (1-3) × 10 8 CFU/mL。
Selecting glutinous rice with full grains, elutriating for 2-3 times by using clear water, soaking for 8-12 h, draining, putting the glutinous rice in a steamer drawer, steaming for about 30min by using strong fire, cooling the glutinous rice to 35 ℃ by using cold boiled water, adjusting the water content of the glutinous rice to 55-65%, adding glucoamylase (50000U/g) and probiotic bacteria liquid respectively according to 0.2-0.3% and 1-1.5% of the raw materials, stirring uniformly, building a non-loose nest shape by using the viscosity of the rice, and sealing and fermenting for 36-48 h at 28-32 ℃.
Taking 10kg of prepared rice wine per 10kg of glutinous rice, adding 30kg of rice flour, mixing, oven drying at 30 deg.C until the water content is less than 10%, and pulverizing to obtain probiotic rice wine yeast. The obtained distiller's yeast is milk white to light yellow powder, has special fresh aroma of distiller's yeast, and has no visible foreign impurities for normal vision. The quality indexes of probiotic rice koji were measured as shown in table 2.
TABLE 2 quality index of rice koji according to example 2
The application of the probiotic rice wine yeast in the probiotic rice wine comprises the following steps: rice wine fermentation test of probiotic rice koji prepared in example 2.
The rice wine without adding lactobacillus rhamnosus BV rice wine yeast is taken as a comparison group, and the test group is the rice wine prepared by only adding lactobacillus rhamnosus BV rice wine yeast, so that the result shows that the addition of lactobacillus rhamnosus BV rice wine yeast can improve the total acid and the alcoholic strength of the rice wine and reduce the total sugar content in the rice wine, wherein the total acid is 6.13 +/-0.08 g/L and is improved by about 1.93 g/L; the alcoholic strength was 5.9% Vol. In addition, the DPPH free radical clearance rate of the rhamnose lactobacillus BV rice wine is 70.12 +/-0.05%, the hydroxyl free radical clearance rate is 73.16 +/-0.03 g/L, the total reducing power is 20.34 +/-0.32 mu g/mL, and the total number of viable bacteria is (1.94 +/-0.08) multiplied by 10 8 CFU/mL, the rice wine prepared by using the koji had good palatability and sensory evaluation score of 86. + -.2, as shown in tables 3 and 4.
Table 3 physical and chemical indexes and sensory evaluation results of rice wine prepared by the method of example 2
Table 4 antioxidant activity results of rice wine of example 2
Example 3
A preparation method of probiotic rice distiller's yeast comprises the following steps:
inoculating 0.05% Lactobacillus salivarius AP on MRS culture medium, anaerobically culturing at 35 deg.C for 15-17 h until log phase of thallus growth (OD) 600 1.0), the number of viable bacteria is about (5-7) × 10 7 CFU/mL。
Selecting glutinous rice with full grains, elutriating for 2-3 times by using clear water, soaking for 8-12 h, draining, spreading the rice in a steamer drawer, steaming for about 30min by using strong fire, cooling the glutinous rice to 35 ℃ by using cool boiled water, adjusting the water content of the glutinous rice to 55-65%, adding glucoamylase (50000U/g) and probiotic bacteria liquid respectively according to 0.2-0.3% and 1-1.5% of the raw materials, stirring uniformly, building a non-loose nest shape by using the viscosity of the rice, and sealing and fermenting for 36-48 h at 28-32 ℃.
Taking 10kg of prepared rice wine per 10kg of glutinous rice, adding 30kg of rice flour, mixing, oven drying at 30 deg.C until the water content is less than 10%, and pulverizing to obtain probiotic rice wine yeast. The obtained distiller's yeast is milk white to light yellow powder, has special fresh aroma of distiller's yeast, and has no visible foreign impurities for normal vision. The quality index of probiotic rice koji was measured as shown in table 5.
TABLE 5 quality index of rice koji according to example 3
Example 3 Rice wine fermentation test of probiotic Rice koji
The rice wine without the lactobacillus salivarius AP rice wine yeast is used as a control group, the test group is the rice wine prepared by only adding the lactobacillus salivarius AP, and the result shows that the total sugar and the alcoholic strength of the rice wine can be improved by adding the lactobacillus salivarius AP rice wine yeast, wherein the alcoholic strength is 3.4 +/-0.13% Vol, the total sugar content is 240 +/-20 g/L, and the total acid content is 5.5 +/-0.15 g/L. In addition, the DPPH free radical clearance rate of the lactobacillus salivarius AP rice wine is 68.26 +/-0.05%, the hydroxyl free radical clearance rate is 71.51 +/-0.01%, the total reducing power is 19.45 +/-0.32 mu g/mL, and the total viable bacteria count is (7.94 +/-0.08) multiplied by 10 7 CFU/mL, the rice wine prepared by using the koji had mellow taste and a sensory evaluation score of 90. + -.4, as shown in tables 6 and 7.
Table 6 physical and chemical indexes and sensory evaluation results of rice wine prepared by the method of example 3
Table 7 antioxidant activity results of rice wine of example 3 method
Example 4
A preparation method of probiotic rice distiller's yeast comprises the following steps:
inoculating 0.05% Lactobacillus casei CS on MRS culture medium, anaerobic culturing at 35 deg.C for 6-8 h until the logarithmic phase of thallus growth (OD) 600 1.0), the number of viable bacteria is about (1-3) × 10 7 CFU/mL。
Selecting 10kg of full glutinous rice, washing the glutinous rice for 2 to 3 times by using clear water, soaking the glutinous rice for 8 to 12 hours, draining the glutinous rice, spreading the rice in a steamer tray, steaming the glutinous rice for about 30min by using strong fire, cooling the glutinous rice to 35 ℃ by using cool boiled water, adjusting the moisture content of the glutinous rice to be 55 to 65 percent, adding glucoamylase (50000U/g) and probiotic bacteria liquid into the glutinous rice according to 0.2 to 0.3 percent and 1 to 1.5 percent of the raw materials respectively, stirring the mixture evenly, building the glutinous rice into a non-loose shape by using the viscosity of the rice, and sealing and fermenting the mixture for 36 to 48 hours at the temperature of between 28 and 32 ℃.
Taking 10kg of prepared rice wine per 10kg of glutinous rice, adding 30kg of rice flour, mixing, oven drying at 30 deg.C until the water content is less than 10%, and pulverizing to obtain probiotic rice wine yeast. The obtained distiller's yeast is milk white to light yellow powder, has special fresh aroma of distiller's yeast, and has no visible foreign impurities for normal vision. The quality index of probiotic rice koji was measured as shown in table 8.
TABLE 8 quality index of rice koji according to example 4
Example 4 Rice wine fermentation test of probiotic Rice koji
The rice wine without the addition of the lactobacillus casei CS rice wine yeast is taken as a control group, and the test group is only the rice wine prepared by adding the lactobacillus casei CS rice wine yeast, so that the result shows that the addition of the lactobacillus casei CS rice wine yeast can reduce the alcoholic strength and the total sugar content of the rice wine and reduce the total acid content of the rice wine, wherein the alcoholic strength is 2.5 +/-0.17% Vol, the total sugar content is 232 +/-21 g/L, and the total acid content is 2.8 +/-0.28 g/L. In addition, the DPPH free radical clearance rate of the lactobacillus casei CS rice wine is 68.26 +/-0.05%, the hydroxyl free radical clearance rate is 71.51 +/-0.01%, the total reducing power is 19.45 +/-0.32 mu g/mL, and the total number of viable bacteria is (7.94 +/-0.08) multiplied by 10 7 CFU/mL, the rice wine prepared from the rice wine koji had mellow mouthfeel and sensory evaluation score of 87. + -.4 points, as shown in tables 9 and 10.
Table 9 physical and chemical indexes and sensory evaluation results of rice wine prepared by the method of example 4
TABLE 10 antioxidant Activity results of rice wine of example 4 method
The rice wine prepared by using the method only by adding the probiotic rice wine koji has better taste, and the rice wine prepared by using the probiotic rice wine koji has certain oxidation resistance, so that the nutritional value of the probiotic rice wine can be increased. The probiotic rice wine yeast is suitable for industrial production of probiotic rice wine, has abundant probiotics, and has nutrition and health promotion effects on human body. The invention provides a new idea for generating economic benefit by using the rice wine koji, and has a profound significance for the innovative development of the rice wine industry.
Although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that various changes in the embodiments and/or modifications of the invention can be made, and equivalents and modifications of some features of the invention can be made without departing from the spirit and scope of the invention.
Claims (8)
1. A preparation method of probiotic rice distiller's yeast is characterized by comprising the following steps:
s1, preparing an MRS liquid culture medium;
s2, inoculating 0.05% of probiotic bacteria powder into an MRS liquid culture medium for culture to obtain probiotic bacteria liquid;
s3, selecting the sticky rice with full grains, cleaning, adding sufficient water, and beginning to soak;
s4, draining the soaked sticky rice, and steaming the sticky rice in a container until the sticky rice is hard outside and soft inside, has no white core inside, and is loose and unbreakable to obtain sticky rice;
s5, cooling the cooked glutinous rice with cold boiled water, adjusting the water content of the cooked glutinous rice, adding saccharifying enzyme and probiotic bacteria liquid into the cooked glutinous rice respectively, and stirring uniformly;
s6, putting the glutinous rice processed in the step S5 into a constant-temperature incubator for fermentation, and filtering the rice mash to obtain probiotic rice wine;
s7, mixing the probiotic rice wine and the rice flour, drying and crushing to obtain the probiotic rice wine yeast.
2. The method of preparing a probiotic rice koji according to claim 1, characterized in that: preparing the MRS liquid culture medium: weighing peptone 10g, beef extract 10g, yeast extract 5g, and K 2 HPO 4 2g，KH 2 PO 4 2g of citric acid hydrogen diamine, 2g of sodium acetate, 5g of MgSO 4 ·7H 2 O 0.58g，MnSO 4 0.25g, 801 mL of Tween, 1000mL of water, 6.2-6.4 of pH, and sterilizing at 121 ℃ for 15min to obtain the MRS liquid culture medium.
3. The method of preparing a probiotic rice koji according to claim 1, characterized in that: the probiotic powder in the step S2 is Lactobacillus rhamnosus BV, Lactobacillus salivarius AP or Lactobacillus casei CS; the culture is carried out at 35 ℃ under anaerobic condition until the logarithmic phase of the growth of the cells.
4. The method of preparing a probiotic rice koji according to claim 1, characterized in that: the cleaning times in the step S3 are 2-3 times, and the soaking time is 8-12 h.
5. The method of preparing a probiotic rice koji according to claim 1, characterized in that: in step S5, the cooked glutinous rice is cooled to 35 ℃, the moisture is adjusted to 55% to 65%, and 0.2% to 0.3% saccharifying enzyme and 1% to 1.5% probiotic bacteria solution are added to the cooked glutinous rice.
6. The method of preparing a probiotic rice koji according to claim 1, characterized in that: the fermentation temperature in the constant temperature incubator of the step S6 is 28-32 ℃, and the fermentation time is 36-48 h.
7. The method of preparing a probiotic rice koji according to claim 1, characterized in that: in the step S7, the mass ratio of the probiotic rice wine to the rice flour is 1:3, and the drying specifically comprises the following steps: drying at 30 deg.C until the water content is less than 10%.
8. Use of the probiotic rice wine koji prepared by the method of any one of claims 1 to 7 in probiotic rice wine.
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