CN115067391A - Preparation method of rice protein beverage and refreshing yellow wine - Google Patents

Abstract

The invention discloses a method for preparing a rice protein beverage and refreshing rice wine, comprising the following steps: (a) sieving, soaking, cooking, and then cooling the rice-containing grains, and adding a transglutaminase solution for cross-linking; (b) Add saccharification enzyme, liquefaction enzyme, and edible lactic acid compound solution for enzymolysis; press and filter the saccharified rice-containing grains, collect the residue and saccharification liquid respectively, and control the sugar content of the saccharification liquid to be 40°Brix; (c) make a rice protein beverage and refreshing rice wine. The invention improves the added value of brewing enterprises and the utilization rate of brewing raw materials, improves the taste of rice wine, and is environmentally friendly.

Description

A kind of rice protein beverage and preparation method of refreshing rice wine

technical field

The invention relates to the technical field of beverage processing, in particular to a preparation method of a rice protein beverage and refreshing rice wine.

Background technique

Rice is the main cultivated grain in our country. Traditional Chinese medicine believes that rice is sweet and flat, and has the functions of invigorating the middle and replenishing qi, strengthening the spleen and stomach, nourishing the essence and strengthening the mind, harmonizing the five internal organs, clearing the blood vessels, clearing the ears, improving the eyes and stopping vexation, quenching thirst, and stopping diarrhea. , known as "the head of the five grains". From the point of view of modern nutrition, rice is rich in vitamins, minerals, proteins and other nutrients, and rice protein is highly utilized by the human body. It is the only non-antigenic grain protein, suitable for all ages. But rice is rich in carbohydrates, and food made from rice is not good for people with diabetes and obesity.

Yellow rice wine is a treasure of Chinese food culture. It has low alcohol content and rich nutrition. It was once loved by the Chinese people. However, traditional rice wine has a long production cycle, high COD in wastewater, large discharge, and serious loss of raw rice. The taste of rice wine is gradually unable to adapt to the market demand, and the inheritance of traditional culture is facing severe challenges. Therefore, the development of new products of rice wine with pure taste and similar to Japanese sake may have broad market potential. The technical feature of Japanese sake is that most of the protein and fat of the rice are removed by processing with a rice polishing machine, so the brewed wine tastes pure and soft, and is very popular among young people. However, this brewing method requires an expensive rice polishing machine, and the utilization rate of raw materials is also Not high, not suitable for my country's national conditions.

Therefore, we propose a method for preparing functional foods (such as biscuits or beverages) by removing sugars from rice grains, and at the same time forming super refreshing rice wine.

SUMMARY OF THE INVENTION

The object of the present invention is to overcome the deficiencies of the above-mentioned prior art, provide a method for making a rice protein beverage and refreshing rice wine, improve the added value of brewing enterprises and the utilization rate of brewing raw materials, improve the taste of rice wine, and be environmentally friendly .

In order to achieve the above object, the present invention adopts the following technical solutions:

A preparation method of a rice protein beverage and refreshing rice wine, comprising the following steps:

(a) Cross-linking: the rice-containing grains are sieved, soaked, boiled and then cooled, add glutamine transaminase solution, and keep the temperature at 45°C to cross-link the grain protein; in this step, the soaked rice water is retained, stand-by;

(b) saccharification and pressing: after the cross-linking, add saccharification enzyme, liquefaction enzyme, and edible lactic acid compound solution for enzymolysis; press and filter the saccharified rice-containing grains, collect the residue and saccharification liquid respectively, and control the sugar content of the saccharification liquid to be 40°Brix;

(c) Making rice protein drinks and refreshing rice wine: Mix the residue, rice soaking water, gellan gum, agar, monoglyceride, sodium benzoate, potassium sorbate, edible flavors, and sweeteners evenly, and grind them with a colloid mill. Filtration, high-pressure homogenization, filling, and sterilization to obtain rice protein beverage;

The sugar content of a part of the obtained saccharification solution is adjusted to 26°Brix, and the rest of the saccharification solution is kept at 40°Brix; the saccharification solution with a sugar content of 26°Brix is sent into the fermenter and activated active dry yeast is fermented, and the fermentation process enters the main process. On the third day of the fermentation stage, add the saccharification liquid that the sugar content is 40°Brix, continue to ferment, then the gained fermented mash is pumped into another fermentation tank to carry out post-fermentation, through filtration, decoction, altar loading, aging, to obtain Refreshing rice wine.

In step (a), according to 100% of the quality of the rice-containing grain, the rice-containing grain includes 70-80wt% of rice, and the remainder is a mixture of sorghum, millet, and yellow rice in any ratio; the rice is japonica rice, indica rice, and glutinous rice. any one or more of them.

In step (a), during soaking, spray 0.4 kg of brewing water per kg of rice grains and soak for 1-2 hours for 1-2 hours.

In step (a), in the transglutaminase solution, the dosage ratio of transglutaminase, solvent and raw material containing rice grains is (0.25-5) g:1kg:1kg.

In step (b), the dosage ratio of saccharifying enzyme, liquefying enzyme, edible lactic acid, solvent and raw material containing rice grains in the composite solution is (0.1-5) g: (0.1-5) g: (1-3) g: 200ml : 1kg.

In step (b), the obtained residue can be added with an equal amount of water and evenly stirred for secondary pressing, and then the residue is used to make a rice protein beverage, and the filtrate obtained from the secondary pressing is collected separately and used to adjust the sugar content when brewing rice wine.

In step (c), the raw materials of the rice protein beverage include 280-350g residue, 0.3-0.6g gellan gum, 0.3-0.6g agar, 0.8-1.2g monoglyceride, 0.2-0.4g sodium benzoate, 0.2-0.4g sorbus Potassium acid, 0.05-0.1g edible essence, 1-20g sweetener, 650-750ml rice soaking water.

In step (c), active dry yeast adds the ratio of adding 0.2g active dry yeast by the saccharification solution of every kg sugar content 26°Brix; 40°Brix saccharification solution adds 0.4kg40°Brix saccharification solution by every kg sugar content 26°Brix proportion added.

In step (c), the activation method of the active dry yeast is as follows: adding sucrose water with a concentration of 5 wt% 10 times the mass of the active dry yeast to the active dry yeast, and activating at 37° C. for 20 minutes.

The beneficial effects of the present invention are:

1. The added value of brewing enterprises has been improved. For every ton of raw rice processed by the brewery, about 1 ton of high-nutrition and high-dietary fiber polypeptide beverages can be produced at the same time, which can be used as breakfast milk substitutes, or supplementary beverages for patients with diabetes and obesity. ;

2. Improve the utilization rate of brewing raw materials, and solve the serious problem of 7% raw rice loss in traditional rice soaking operations;

3. The brewed rice wine tastes better, refreshing and sweet, the wine color is clear and transparent, and it is very shiny;

4. The production process does not produce high-pollution rice pulp wastewater, which reduces the cost of wastewater treatment and is environmentally friendly.

Description of drawings

Fig. 1 is the structural diagram of the fermentation tank of the present invention;

Fig. 2 is the enlarged view of A place in Fig. 1;

Fig. 3 is the bottom view of the inner cover of the fermenter of the present invention;

Fig. 4 is a top view of the cylindrical portion of the fermenter of the present invention.

In the figure: frame 1, connecting lever 11, outer pipe 12, cylinder 2, step ring 21, notch 22, discharge pipe 23, slide rail structure 24, inner cover 3, ball 31, clip 32, feed port 33. Outer cover 4, feeding pipe 41, first paddle 5, motor 51, second paddle 6, transmission mechanism 7, first gear 71, gear ring 72, second gear 73, mounting frame 74, rotating shaft 75, convex Ring part 76 , bracket 8 , bevel gear structure 9 , A bevel gear 91 , B bevel gear 92 .

Detailed ways

The present invention will be further described below in conjunction with the accompanying drawings and specific embodiments:

Example 1

A preparation method of a rice protein beverage and refreshing rice wine, comprising the following steps:

(a) Cross-linking: The rice-containing grains are sieved, soaked, boiled and then cooled, added with glutamine transaminase solution, and kept at 45°C for 1-6 hours to cross-link the grain proteins, so as to reduce the entry of soluble proteins into the subsequent saccharification solution amount; in this step, retain the soaked rice water after soaking, for later use;

Based on 100% of the quality of the rice-containing grain, the rice-containing grain includes 70-80 wt% of rice, and the balance is a mixture of sorghum, millet, and yellow rice in any ratio; the rice is any one or more of japonica rice, indica rice, and glutinous rice. kind. The function of sieving is to remove dust and impurities.

When soaking, spray 0.4kg of brewing water per kg of rice grains and soak for 1-2 hours to ensure full absorption of brewing water. When steaming, make sure that the rice grains are translucent and not sandwiched, and cool down to 45°C after steaming.

In the transglutaminase solution, the dosage ratio of transglutaminase, the solvent and the raw material containing rice grains is (0.25-5) g:1kg:1kg; the solvent is brewing water.

(b) Saccharification: After the cross-linking, add the compound solution of saccharification enzyme, liquefaction enzyme and edible lactic acid and stir well, and perform enzymatic hydrolysis for 1-6 hours at 60°C. The dosage ratio of saccharifying enzyme, liquefying enzyme, edible lactic acid, solvent and raw material containing rice grain in the composite solution is (0.1-5) g: (0.1-5) g: (1-3) g: 200ml: 1kg. The solvent is brewing water.

The saccharified rice-containing grains are pressed and filtered, the residue and the saccharified liquid are collected respectively, and the sugar content of the saccharified liquid is controlled to be 40°Brix; in this step, the obtained residue can be added with an equal amount of water and evenly stirred for secondary pressing, and then the residue is used For making rice protein beverage, the filtrate obtained by secondary pressing is collected separately and used to adjust the sugar content when brewing rice wine. The sugar content of the filtrate is about 15°Brix.

(c) Mix 280-350g residue, 650-750ml rice soaking water with 0.3-0.6g gellan gum, 0.3-0.6g agar, 0.8-1.2g monoglyceride, 0.2-0.4g sodium benzoate, 0.2-0.4g sorbitan Potassium acid, 0.05-0.1g edible essence, and 1-20g sweetener are mixed evenly, grinded by a colloid mill, filtered with 200 meshes, homogenized under high pressure at 25MPa, filled, and sterilized at 120°C to prepare a rice protein beverage;

The sugar content of the gained part of the saccharified liquid is adjusted to 26 ° of Brix, and the rest is kept at 40 ° of Brix; the saccharified liquid with a sugar content of 26 ° of Brix is sent into the fermenter and activated active dry yeast (by 26 ° of Brix per kg of sugar content. The ratio of 0.2g active dry yeast is added to the saccharification solution for fermentation, and on the third day when the fermentation process enters the main fermentation stage (the main fermentation stage is entered after 6 to 12 hours after adding yeast), the saccharification with a sugar content of 40°Brix is added. Liquid (the ratio of adding 0.4kg 40°Brix saccharification liquid per kg sugar content 26°Brix saccharification liquid), continue to ferment for 1 week, then the gained fermented mash is pumped into another fermentation tank and fermented for 3 to 4 weeks, filtered , fried wine, jars, aging, made refreshing rice wine. The activation method of the active dry yeast is as follows: adding sucrose water with a concentration of 5 wt % to the active dry yeast at a concentration of 10 times the mass of the active dry yeast, and activating at 37° C. for 20 minutes.

Examples 2-15

The rice protein beverage and refreshing rice wine were prepared according to the method of Example 1. The raw material ratios of the cross-linking, saccharification, and rice protein beverages in each example are shown in Table 1-2.

Table 1

Table 2

After testing, the performance indexes of the rice protein beverage and refreshing rice wine obtained in Examples 1-15 are shown in Table 3-4.

table 3

Table 4

It can be seen from Table 3-4 that the prepared products all meet the corresponding index standards. The total acid of traditional rice wine is usually 3.0 to 7.0, calcium oxide g/L≤1, poor transparency and gloss, and the color is between yellowish brown to dark brown. , the taste is more complex, and there are serious problems on the top, refreshing rice wine has obvious advantages compared with traditional rice wine.

In the fermented production of rice wine, the raw materials need to be mixed evenly and blended from time to time in the subsequent fermentation process, so that the internal yeast can ferment more uniformly. Although the existing fermentation device can perform simple stirring work on the raw materials, it cannot fully and uniformly mix various raw materials, and the materials tend to sink to the bottom, which makes the fermentation uneven, reduces the efficiency of subsequent rice wine fermentation, and also reduces the production of rice wine. yield, affecting productivity.

As shown in FIG. 1 to FIG. 4 , the fermentation tank used in the embodiment of the present invention includes a frame 1, a tank body, and a stirring mechanism arranged in the tank body. The inner cover 3 of the inner cavity of the cylinder part 2 and the outer cover 4 fixed on the frame 1, the outer cover 4 covers the cylinder opening of the cylinder part 2 and is rotatably connected with the cylinder part 2, and the stirring mechanism includes a first paddle 5 and a At least two second paddles 6 are arranged at the lower part of the barrel portion 2, at least two second paddles 6 are arranged evenly around the circumference, the first paddle 5 and the second paddle 6 are arranged vertically to each other, and the first paddle 5 is horizontal The circumferential rotation drives the second paddle 6 to rotate circumferentially on the vertical plane, while the first paddle 5 rotates horizontally and circumferentially, and also drives the cylinder portion 2 to rotate in the opposite direction through the transmission mechanism 7 . The first paddle 5 is arranged vertically, and the second paddle 6 is arranged horizontally.

A bracket 8 is fixed inside the cylindrical portion 2, the upper portion of the bracket 8 is a hollow box body and the box body is fixedly connected with the cylindrical portion 2 through a connecting rod, and the lower end of the shaft portion of the first paddle 5 is rotated and installed on the bracket 8 ( The shaft of the second paddle 6 is rotatably inserted into the inner cavity of the bracket 8 , and the shaft portion of the first paddle 5 and the shaft portion of the second paddle 6 are connected by a bevel gear structure 9 . An A bevel gear 91 is fixedly mounted on the lower end of the shaft of the first paddle 5 , and a B bevel gear 92 is fixedly mounted on the shaft of the second paddle 6 , and the A bevel gear 91 and the B bevel gear 92 mesh with each other.

The transmission mechanism 7 is arranged between the inner cover 3 and the outer cover 4 . The transmission mechanism 7 includes a first gear 71 fixed on the upper end of the shaft of the first paddle 5, and a gear ring 72 fixed on the inner cover 3. The first gear 71 and the gear ring 72 are arranged concentrically inside and outside. The mechanism 7 also includes at least two second gears 73 circumferentially distributed on the outer ring of the first gear 71 , and the second gears 73 mesh with the first gear 71 and the gear ring 72 at the same time. The first gear 71 , the second gear 73 and the gear ring 72 are distributed on the inner and outer rings.

A plurality of mounting brackets 74 are fixedly mounted on the outer cover 4. The mounting brackets 74 are hollow structures. A plurality of the mounting brackets 74 are circumferentially distributed on the outer ring of the upper end of the first paddle 5. The mounting brackets 74 rotate through the inner ring. A rotating shaft 75 is provided, and the rotating shaft 75 is fixedly connected with the second gear 73 in one-to-one correspondence. The rotating shaft 75 has the same number as the second gear 73 , the upper end of the rotating shaft 75 is rotatably connected to the mounting frame 74 , and the second gear 73 is fixedly mounted on the lower end of the rotating shaft 75 .

The outer wall of the middle part of the rotating shaft 75 protrudes to form a ring-shaped convex ring part 76 , the rotating shaft 75 passes through the lower part of the installation frame 74 and the inner cavity of the installation frame 74 and is rotated and installed to the upper part of the installation frame 74 , and the convex ring part 76 is placed on the installation frame 74 . The bracket 74 has an inner cavity, and the convex ring portion 76 is arranged up and down with the lower part of the mounting bracket 74 and is connected in a circumferential sliding manner.

The first paddle 5 is driven to rotate by the motor 51 . The first paddle 5 rotates through the outer cover 4 and the inner cover 3 respectively, the first paddle 5 and the outer cover 4 are rotatably connected through a bearing, and the first paddle 5 is circumferentially connected to the inner cover 3 through a circle of balls 31 Turn the connection.

The inner cover 3 is circumferentially engaged with the inner wall of the cylindrical portion 2 . The inner wall of the cylindrical portion 2 protrudes to form a step ring 21, the upper circumference of the step ring 21 is distributed with notches 22, the circumference of the lower surface of the inner cover 3 is distributed with the teeth 32, and the inner cover 3 is crimped on the step ring. 21 and the locking teeth 32 are locked into the notches 22 . Through this arrangement, the step ring 21 can support the inner cover 3 , and at the same time, the first paddle 5 can drive the cylinder portion 2 to rotate through the inner cover 3 .

The outer cover 4 and the upper end of the cylindrical portion 2 are slidably connected through the slide rail structure 24, and the outer cover 4 and the upper end of the cylindrical portion 2 are also sealed by a sealing ring.

The outer cover 4 is provided with a feeding pipe 41 , and the inner cover 3 is provided with a feeding port 33 , and the feeding pipe 41 and the feeding port 33 are arranged opposite to each other up and down.

A discharge pipe 23 is provided in the middle of the bottom of the barrel portion 2, and the frame 1 includes a horizontal connecting lever 11 arranged at the bottom thereof. The outer pipe 12 is fixedly installed, and the discharge pipe 23 partially extends into the outer pipe 12 .

During fermentation, the motor 51 drives the first paddle 5 to rotate. At the same time, the first paddle 5 drives the gear ring 72 to rotate through the first gear 71 and the second gear 73, and then drives the cylinder 2 to rotate in the opposite direction through the inner cover 3. The paddle 5 drives the B bevel gear 92 through the A bevel gear 91 and then drives the second paddle 6 to rotate. The device passes the relative circumferential rotation of the first paddle 5 and the barrel 2 and the second paddle 6 during the raw material addition process and the fermentation process. The inversion of the raw material realizes the rapid and uniform mixing of the initial stirring of the raw materials and the subsequent fermentation process. According to the method of Example 1 and the traditional fermentation device to brew yellow rice wine, as a comparative example, it is found that the fermentation time can be shortened by 10% and the yield can be increased by 8.7% by using the improved fermentation tank.

The above are only preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present invention shall be included in the protection of the present invention. within the range.

Claims (9)

1. A method for preparing rice protein beverage and refreshing yellow wine is characterized in that: the method comprises the following steps:

(a) and (3) crosslinking: sieving grain containing rice, soaking, steaming, cooling, adding glutamine transaminase solution, and maintaining at 45 deg.C to crosslink grain protein; in the step, soaking rice water after soaking is reserved for standby;

(b) saccharifying and squeezing: after the crosslinking is finished, adding saccharifying enzyme, liquefying enzyme and edible lactic acid composite solution for enzymolysis; squeezing and filtering saccharified rice-containing grains, respectively collecting residue and saccharified liquid, and controlling the saccharified liquid to have a sugar degree of 40 ° Brix;

(c) preparing rice protein beverage and fresh yellow wine: mixing the residue, rice soaking water, gellan gum, agar, monoglyceride, sodium benzoate, potassium sorbate, edible essence, and sweetener, grinding with colloid mill, filtering, homogenizing under high pressure, bottling, and sterilizing to obtain rice protein beverage;

adjusting the sugar degree of the obtained part of saccharified liquid to 26 ° Brix, and keeping the sugar degree of the rest part at 40 ° Brix; and (3) conveying the saccharified liquid with the sugar degree of 26 DEG Brix into a fermentation tank, adding activated active dry yeast for fermentation, supplementing the saccharified liquid with the sugar degree of 40 DEG Brix on the third day of the main fermentation stage in the fermentation process, continuing fermentation, pumping the obtained fermented mash into another fermentation tank for after-fermentation, and filtering, decocting, filling into a jar and aging to obtain the refreshing yellow wine.

2. The method for producing rice protein beverage and refreshing yellow wine according to claim 1, wherein the method comprises the following steps: in the step (a), the rice-containing grains comprise 70-80 wt% of rice and the balance of a mixture of sorghum, millet and yellow rice in any ratio, wherein the mass of the rice-containing grains is 100%; the rice is one or more of semen oryzae Sativae, semen oryzae, and Oryza Glutinosa.

3. The method for producing rice protein beverage and refreshing yellow wine according to claim 1, wherein the method comprises the following steps: in the step (a), during soaking, 0.4kg of brewing water is sprayed to each kg of rice-containing grains for soaking for 1-2h and soaking for 1-2 h.

4. The method for preparing rice protein beverage and refreshing yellow wine according to claim 1, wherein the method comprises the following steps: in the step (a), the dosage ratio of the glutamine transaminase and the solvent in the glutamine transaminase solution to the raw material rice-containing grains is (0.25-5) g: 1 kg: 1 kg.

5. The method for producing rice protein beverage and refreshing yellow wine according to claim 1, wherein the method comprises the following steps: in the step (b), the dosage ratio of the saccharifying enzyme, the liquefying enzyme, the edible lactic acid, the solvent and the raw material containing rice grains in the composite solution is (0.1-5) g: (0.1-5) g: (1-3) g: 200 ml: 1 kg.

6. The method for preparing rice protein beverage and refreshing yellow wine according to claim 1, wherein the method comprises the following steps: in the step (b), the obtained residue can be added with equal amount of water and uniformly stirred, and then secondary pressing is carried out, the residue is used for preparing the rice protein beverage, and the filtrate obtained by secondary pressing is separately collected and used for adjusting the sugar degree when the yellow wine is brewed.

7. The method for producing rice protein beverage and refreshing yellow wine according to claim 1, wherein the method comprises the following steps: in the step (c), the rice protein beverage raw materials comprise 350g of residues of 280 plus materials, 0.3-0.6g of gellan gum, 0.3-0.6g of agar, 0.8-1.2g of monoglyceride, 0.2-0.4g of sodium benzoate, 0.2-0.4g of potassium sorbate, 0.05-0.1g of edible essence, 1-20g of sweetening agent and 750ml of rice soaking water of 650 plus materials.

8. The method for producing rice protein beverage and refreshing yellow wine according to claim 1, wherein the method comprises the following steps: in the step (c), adding 0.2g of active dry yeast into each kg of saccharification liquid with the sugar degree of 26 DEG Brix; the 40 ° Brix saccharification liquid is added at a ratio of 0.4kg40 ° Brix saccharification liquid per kg of 26 ° Brix saccharification liquid.

9. The method for producing rice protein beverage and refreshing yellow wine according to claim 1, wherein the method comprises the following steps: in the step (c), the activation method of the active dry yeast comprises the following steps: sucrose water with a concentration of 5 wt% 10 times the mass of the active dry yeast was added to the active dry yeast and activated at 37 ℃ for 20 min.

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