CN115558570A - Liquid fermentation method for improving flavor of wheat wine - Google Patents
Liquid fermentation method for improving flavor of wheat wine Download PDFInfo
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- CN115558570A CN115558570A CN202211332750.XA CN202211332750A CN115558570A CN 115558570 A CN115558570 A CN 115558570A CN 202211332750 A CN202211332750 A CN 202211332750A CN 115558570 A CN115558570 A CN 115558570A
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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
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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
- C12R2001/645—Fungi ; Processes using fungi
- C12R2001/85—Saccharomyces
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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
- C12R2001/645—Fungi ; Processes using fungi
- C12R2001/85—Saccharomyces
- C12R2001/865—Saccharomyces cerevisiae
Abstract
The invention provides a liquid fermentation method for improving the flavor of wheat wine, and belongs to the technical field of food processing. The liquid fermentation method for improving the flavor of the wheat wine comprises the steps of adding a composite culture solution into a mash in the liquid fermentation process of the wheat wine; wherein the compound culture solution comprises a microorganism compound bacterium and an acid protease; the microbial compound bacteria comprise saccharomyces cerevisiae, saccharomyces rouxii and lactic acid bacteria. The invention prepares the compound culture solution by mixing the specific kinds of bacteria and enzyme according to a certain proportion, adds the compound culture solution into the mash to be fermented, and prepares the wheat wine with high ethyl lactate, high amino acid and moderate acidity by constant temperature fermentation.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a liquid fermentation method for improving the flavor of wheat wine.
Background
The acid, ester and amino acid are important flavor components of the wheat wine, and the quality of the wheat wine is directly determined by the amount of the acid, the ester and the amino acid. If the content of the acid is too low, the wine taste is weak and tasteless, and meanwhile, the acid is a precondition substance for generating ester, so the acid has an important effect on the flavor of the wheat wine. The esters endow the wheat wine with special fruit fragrance, and are main fragrance components of the wheat wine. The amino acid endows the wheat wine with unique flavor of fresh taste and fresh and long aftertaste, and is one of important flavor development substances of the wheat wine. At present, the large-scale production of the wheat wine mainly adopts a liquid fermentation method, the liquid fermentation method has the advantages of simple operation and short fermentation period, but the flavor of the wheat wine is not as good as that of the wheat wine which is subjected to long-term solid fermentation, and the wheat wine is mainly characterized by weak ester fragrance, single fragrance and not tasty and refreshing taste.
In the prior art, the research on the improvement of the flavor of the wheat wine is less, the wheat wine belongs to one of yellow rice wine, and the methods for improving the flavor of the liquid fermentation yellow rice wine mainly comprise the following steps: (1) Adding bacterial liquid after the main fermentation is finished to shorten the aging time, for example, the invention patent application of CN202210413628.9 discloses a yellow wine and an aging method thereof, which achieves the aging purpose by adding lactobacillus bacterial liquid into the fermentation liquid after the main fermentation period is finished and continuing to ferment for 48h-96h under the condition of specific temperature, but the method only improves the content of lactic acid and has small improvement on the content of esters and amino acid. (2) Adding an enzyme preparation to accelerate the formation of flavor substances, for example, the invention patent application of CN202010944039.4 discloses a method for producing mechanized yellow wine by using a flavor leavening agent, which comprises adding the flavor leavening agent (formed by mixing glucoamylase, sweet koji, alpha-amylase, hemicellulase and acid protease) into saccharified liquid to be fermented, fermenting for 4-5 days at the temperature of less than or equal to 32 ℃, and fermenting for 20-25 days at the temperature of less than or equal to 15 ℃ to prepare the finished product yellow wine. The method has the disadvantages of high enzyme preparation cost, increased input cost, only increased amino acid content in yellow wine, and less increased ester and acid content. And (3) preparing the compound wheat starter. The patent application of CN201910230712.5 discloses a yellow wine composite wheat starter and a preparation method and application thereof, wherein the alcoholic strength of the prepared yellow wine is improved by 10 percent, and the amino nitrogen is improved by 50 percent by preparing a mixed wheat starter by using bacillus licheniformis and K yeast; the patent application of the invention CN 20221039739.4 discloses a yellow wine yeast and a preparation method thereof, wherein the wheat yeast shows that lactobacillus seed liquid is sprayed to prepare composite wheat yeast, and the total acid ammonia nitrogen of yellow wine produced by fermenting the wheat yeast is higher than that of the traditional yellow wine; the patent application of CN202111302774.6 discloses a method for preparing fragrant Xiaoqu for brewing yellow wine, which comprises mixing seed koji powder, rhizopus stolonifer and fragrant Mucor, and making into compound koji, wherein the contents of butyric acid methyl ester and n-butanol in yellow wine prepared by fermentation are respectively increased by 36% and 43%; the patent application of the invention CN201811433238.8 discloses a brewing method for improving the ethyl lactate content and reducing the fusel oil content of rice-flavor liquor, wherein rhizopus oryzae in the prior art is prepared into bran koji, and the bran koji is mixed with Xiaoqu according to a certain proportion to prepare mixed koji; cleaning part of raw material rice, and then carrying out low-temperature anaerobic soaking to obtain rice milk water rich in lactic acid bacteria; the raw materials are cooked and mixed with the mixed koji for saccharification, certain air is introduced into the bottom of a saccharification tank after the saccharification culture is carried out for a period of time, so that rhizopus oryzae can generate a large amount of lactic acid, the lactic acid is a prerequisite substance of ethyl lactate, and meanwhile, the lactic acid can adjust the pH value of mash and inhibit a large amount of fusel oil from being generated in the fermentation process; adding a certain proportion of rice milk water into the saccharified fermented grains for fermentation, namely inoculating natural lactic acid bacteria for mixed fermentation, generating more acid substances such as lactic acid, acetic acid and the like, and simultaneously reducing the pH value of mash, thereby further promoting the synthesis of ethyl lactate, wherein the content of ethyl lactate in the white spirit prepared by the method is increased by 37%. The methods have the disadvantages that the preparation of the wheat koji, the soaking of the raw materials, the addition of rice milk and the like are required, the operation process is complex, the flavor is improved singly, and most of the wheat koji is ester, acid or amino acid.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide a liquid fermentation method for improving the flavor of wheat wine.
In order to achieve the purpose, the invention adopts the technical scheme that: a liquid fermentation method for improving flavor of wheat wine comprises adding compound culture solution into saccharified mash during liquid fermentation of wheat wine. The method has the advantages that the production process is simple, the input cost is low, and the produced wheat wine has the characteristics of strong wine body fragrance, strong ester fragrance, fresh and cool taste and fresh and long aftertaste.
As a preferable embodiment of the liquid fermentation method for improving the flavor of the wheat wine, the compound culture solution comprises a microorganism compound bacteria and an acid protease.
As a preferable embodiment of the liquid fermentation method for improving the flavor of the wheat wine, the microbial compound bacteria comprise saccharomyces cerevisiae, saccharomyces rouxii and lactic acid bacteria. Researches find that the saccharomyces cerevisiae has the characteristics of short fermentation period, strong fermentation capacity and easy culture, is widely used in the brewing industry, has the advantages of being capable of quickly decomposing reducing sugar to produce a large amount of ethanol, and has the defects of single fermentation product, single flavor of the produced wine and pungent wine taste; the Saccharomyces rouxii has good ester production capacity, can accelerate the esterification process in fermentation liquor, and can produce partial higher alcohol at the same time, and the partial ester (mainly ethyl lactate) and the higher alcohol endow the wheat wine with fragrance and thick taste; the lactic dehydrogenase generated by the metabolism of the lactic acid bacteria can catalyze the reduction of pyruvic acid into lactic acid to provide a substrate for the esterification reaction, and meanwhile, a proper amount of lactic acid can coordinate the taste of the wheat wine and endow the wheat wine with fresh taste; under the catalysis of acid protease, the decomposition speed of wheat protein is accelerated, free amino acid and polypeptide in fermentation liquor are increased, and glutamic acid, aspartic acid and the like endow the wheat wine with fresh taste and fresh and long aftertaste flavor. The inventor of the application adopts saccharomyces cerevisiae, saccharomyces rouxii and lactobacillus to form microbial composite bacteria, and the flavor of the fermented wheat wine is effectively improved through the synergistic interaction among the saccharomyces cerevisiae, the saccharomyces rouxii and the lactobacillus.
As a preferred embodiment of the liquid fermentation method for improving the flavor of the wheat wine, the microbial compound bacteria comprise 60-80% of saccharomyces cerevisiae, 15-35% of zygosaccharomyces rouxii and 5-25% of lactic acid bacteria by mass. The inventor of the application discovers through a large number of experiments that the content of saccharomyces cerevisiae, saccharomyces rouxii and lactobacillus in the microbial compound bacteria has great influence on the liquid state fermentation of the wheat wine. The saccharomyces cerevisiae, the saccharomyces rouxii and the lactic acid bacteria in the microorganism compound bacteria regulate and control the microorganism composition in the fermentation liquor, so that the fermentation liquor continuously decomposes substances in the raw materials while quickly consuming reducing sugar to produce alcohol, a large amount of ester and amino acid are generated, the flavor of the wheat wine is improved, the contents of ethyl lactate and amino acid are obviously improved, and the content of total acid is moderate.
As a preferred embodiment of the liquid fermentation method for improving the flavor of the wheat wine, the concentration of the saccharomyces cerevisiae is more than or equal to 10 8 CFU/ml; the concentration of the Saccharomyces rouxii is more than or equal to 10 8 CFU/ml; the concentration of the lactobacillus is more than or equal to 10 7 CFU/ml。
As a preferred embodiment of the liquid fermentation method for improving the flavor of the wheat wine, the saccharomyces cerevisiae, the saccharomyces rouxii and the lactic acid bacteria are obtained by pure culture. In the traditional yellow wine fermentation, except yeast is used as a main fermentation microorganism, yeast, bacteria and mould in the air also participate in the fermentation, the types and the quantity of the yeast and the mould are not controllable, and the prepared wheat wine has the problems of slight acid and odor, sour and bitter taste and mellow and weak ester fragrance. The research of the inventor of the application discovers that the wheat wine prepared by fermenting the pure culture bacterial liquid has strong fragrance, strong ester fragrance and fresh taste.
As a preferred embodiment of the liquid fermentation method for improving the flavor of the wheat wine, the enzyme activity of the composite culture solution is 60000-80000U/ml. The inventor of the application finds that the composite culture solution with the enzyme activity range is more beneficial to liquid fermentation of the wheat wine, and the prepared wheat wine has the characteristics of high ethyl lactate, high amino acid and moderate acidity.
In a preferred embodiment of the liquid fermentation method for improving the flavor of a wheat wine of the present invention, the amount of the composite culture solution added is 0.1 to 1.0% by mass of the mash.
As a preferred embodiment of the liquid fermentation method for improving the flavor of the wheat wine, the preparation method of the mash comprises the following steps:
s1: selecting wheat with starch content more than or equal to 70 percent and protein content more than or equal to 10 percent, adding 3-4 times of brewing water and 0.1-1.0 percent of amylase, and liquefying for 1-3 hours at the temperature of 98-108 ℃ to prepare liquefied mash;
s2: cooling the liquefied mash to 64-68 ℃, adding 0.1-1.0% of saccharifying enzyme and 0.1-1.0% of cellulase, and preserving the temperature for 1-3 h to obtain the saccharified mash.
In a preferred embodiment of the liquid fermentation method for improving the flavor of wheat wine of the present invention, after the compound culture solution is added to the mash, the method further comprises the steps of:
s3: cooling the mash to 33-40 ℃, adding the composite culture solution, and fermenting at constant temperature for 5-8 days to obtain fermentation liquor;
s4: squeezing the fermentation liquor, and sterilizing to obtain the wheat wine.
The invention also provides the wheat wine prepared by the liquid fermentation method.
The invention has the beneficial effects that: the invention provides a liquid state fermentation method for improving the flavor of wheat wine, which is characterized in that a compound culture solution is prepared by mixing specific bacteria and enzyme according to a certain proportion, the compound culture solution is added into saccharified mash to be fermented, the production process is simple, the investment cost is low, and the prepared wheat wine has the characteristics of strong wine body aroma, rich ester aroma, fresh taste and long aftertaste; the method adopts the bacterial liquid obtained by pure culture for fermentation, overcomes the problems of slight acid and odor, sour and bitter taste in the mouth and weak ester fragrance in the traditional yellow wine fermentation due to the participation of yeast materials, bacteria and mould in the air in the fermentation, and ensures that the prepared wheat wine has thick fragrance, strong ester fragrance and fresh and cool taste in the mouth; according to the method, the variety and the content of the strains in the composite culture solution are screened, so that the composite culture solution can regulate and control the microbial composition in the fermentation liquor, the fermentation liquor can continuously decompose substances in the raw materials while quickly consuming reducing sugar to produce alcohol, a large amount of ester and amino acid are generated, and the flavor of the wheat wine is improved.
Detailed Description
In order to more concisely and clearly show the technical scheme, the purpose and the advantages of the invention, the technical scheme of the invention is described in detail by combining specific embodiments. Unless otherwise specified, the reagents involved in the examples of the present invention are all commercially available products, and all of them are commercially available.
Example 1
The embodiment provides a liquid fermentation method of wheat wine, which specifically comprises the following steps:
s1: mixing Saccharomyces cerevisiae bacterial solution (viable count is not less than 10) 8 CFU/ml), and a Saccharomyces rouxii solution (viable count is more than or equal to 10) 8 CFU/ml), lactobacillus liquid (viable count is more than or equal to 10) 7 CFU/ml) to obtain a microbial composite strain, wherein the mass of the microbial composite strain is 60% of saccharomyces cerevisiae, 35% of zygosaccharomyces rouxii and 5% of lactobacillus liquid, acid protease is added into the microbial composite strain to be uniformly mixed to obtain a composite culture solution, and the enzyme activity of the composite culture solution is 80000U/ml;
s2: selecting wheat with starch content more than or equal to 70% and protein content more than or equal to 10%, roasting and crushing the wheat, sieving with a 20-mesh sieve, adding brewing water and 0.5% amylase according to the material-water ratio of 1;
s3: cooling the liquefied mash to 64 deg.C, adding 0.5% glucoamylase and 0.2% cellulase, and keeping the temperature for 2 hr to obtain saccharified mash;
s4: cooling the mash to 33 +/-1 ℃, adding 0.5% of composite culture solution, and fermenting at the constant temperature of 36 ℃ for 6 days to obtain fermentation liquor;
s5: extracting the fermentation liquor with submersible pump, adding perlite 0.5% into the rest fermented mash with plate and frame filter, mixing the filter pressing clear liquid and the supernatant, and pasteurizing at 65 deg.C for 20min to obtain wheat wine.
Example 2
The embodiment provides a liquid fermentation method of wheat wine, which specifically comprises the following steps:
s1: mixing Saccharomyces cerevisiae solution (viable count is not less than 10) 8 CFU/ml), saccharomyces rouxii (viable count is more than or equal to 10) 8 CFU/ml), lactobacillus liquid (viable count is more than or equal to 10) 7 CFU/ml) to obtain a microbial composite strain, wherein the mass of the microbial composite strain is 70% of saccharomyces cerevisiae, 20% of zygosaccharomyces rouxii and 10% of lactobacillus liquid, acid protease is added into the microbial composite strain to be uniformly mixed to obtain a composite culture solution, and the enzyme activity of the composite culture solution is 80000U/ml;
s2: selecting wheat with starch content more than or equal to 70% and protein content more than or equal to 10%, roasting and crushing the wheat, sieving with a 20-mesh sieve, adding brewing water and 0.5% of amylase according to the material-water ratio of 1;
s3: cooling the liquefied mash to 64 deg.C, adding 0.5% glucoamylase and 0.2% cellulase, and keeping the temperature for 2 hr to obtain saccharified mash;
s4: cooling the mash to 36 + -1 deg.C, adding 0.5% composite culture solution, and fermenting at 34 deg.C for 6 days to obtain fermentation liquid;
s5: extracting the fermentation liquor with submersible pump, filtering the rest fermented mash with plate and frame filter, adding 0.5% perlite, mixing the filter-pressed clear liquid and the supernatant, and pasteurizing at 65 deg.C for 20min to obtain wheat wine.
Example 3
The embodiment provides a liquid fermentation method of wheat wine, which specifically comprises the following steps:
s1: mixing Saccharomyces cerevisiae bacterial solution (viable count is not less than 10) 8 CFU/ml), and a Saccharomyces rouxii solution (viable count is more than or equal to 10) 8 CFU/ml), lactobacillus liquid (viable count is more than or equal to 10) 7 CFU/ml) to obtain a microbial composite bacteria, wherein the mass of the microbial composite bacteria comprises 60% of Saccharomyces cerevisiae, 15% of Saccharomyces rouxii and 25% of lactobacillus bacteria liquid, acid protease is added into the microbial composite bacteria to be uniformly mixed to obtain a composite culture solution, and the enzyme activity of the composite culture solution is 80000U/ml;
s2: selecting wheat with starch content more than or equal to 70% and protein content more than or equal to 10%, roasting and crushing the wheat, sieving with a 20-mesh sieve, adding brewing water and 0.5% amylase according to the material-water ratio of 1;
s3: cooling the liquefied mash to 64 deg.C, adding 0.5% glucoamylase and 0.2% cellulase, and keeping the temperature for 2 hr to obtain saccharified mash;
s4: cooling the mash to 39 + -1 deg.C, adding 0.5% composite culture solution, and fermenting at 34 deg.C for 6 days to obtain fermentation liquid;
s5: extracting the fermentation liquor with submersible pump, adding perlite 0.5% into the rest fermented mash with plate and frame filter, mixing the filter pressing clear liquid and the supernatant, and pasteurizing at 65 deg.C for 20min to obtain wheat wine.
Example 4
The embodiment provides a liquid fermentation method of wheat wine, which specifically comprises the following steps:
s1: mixing Saccharomyces cerevisiae bacterial solution (viable count is not less than 10) 8 CFU/ml), saccharomyces rouxii (viable count is more than or equal to 10) 8 CFU/ml), lactobacillus liquid (viable count is more than or equal to 10) 7 CFU/ml) to obtain a microbial composite strain, wherein the mass of the microbial composite strain comprises 80% of saccharomyces cerevisiae, 15% of zygosaccharomyces rouxii and 5% of lactobacillus bacterial liquid, acid protease is added into the microbial composite strain to be uniformly mixed to obtain a composite culture solution, and the enzyme activity of the composite culture solution is 60000U/ml;
s2: selecting wheat with starch content more than or equal to 70% and protein content more than or equal to 10%, roasting and crushing the wheat, sieving with a 20-mesh sieve, adding brewing water and 0.5% of amylase according to the material-water ratio of 1;
s3: cooling the liquefied mash to 64 deg.C, adding 0.5% glucoamylase and 0.2% cellulase, and keeping the temperature for 2 hr to obtain saccharified mash;
s4: cooling the mash to 39 + -1 deg.C, adding 0.5% composite culture solution, and fermenting at 34 deg.C for 6 days to obtain fermentation liquid;
s5: extracting the fermentation liquor with submersible pump, adding perlite 0.5% into the rest fermented mash with plate and frame filter, mixing the filter pressing clear liquid and the supernatant, and pasteurizing at 65 deg.C for 20min to obtain wheat wine.
Comparative example 1
The liquid fermentation method of the wheat wine of the comparative example is different from that of the example 2 only in that the composite culture solution is different, and the preparation method of the composite culture solution of the comparative example comprises the following steps: mixing Saccharomyces cerevisiae bacterial solution (viable count is not less than 10) 8 CFU/ml), lactobacillus liquid (viable count is more than or equal to 10) 7 CFU/ml) to obtain a microbial composite bacteria, wherein the mass of the microbial composite bacteria is 50 percent of that of the saccharomyces cerevisiae, the mass of the lactobacillus bacteria liquid is 50 percent of that of the microbial composite bacteria, acid protease is added into the microbial composite bacteria to be uniformly mixed to obtain a composite culture solution, and the enzyme activity of the composite culture solution is 80000U/ml.
Comparative example 2
The liquid fermentation method of the wheat wine of the comparative example is different from that of the example 2 only in that the composite culture solution is different, and the preparation method of the composite culture solution of the comparative example comprises the following steps: mixing Saccharomyces cerevisiae bacterial solution (viable count is not less than 10) 8 CFU/ml), saccharomyces rouxii (viable count is more than or equal to 10) 8 CFU/ml) is evenly mixed to obtain a microorganism composite bacteria, wherein the mass of the microorganism composite bacteria is 50 percent of that of the saccharomyces cerevisiae and 50 percent of that of the zygosaccharomyces rouxii, acid protease is added into the microorganism composite bacteria and evenly mixed to obtain a composite culture solution, and the enzyme activity of the composite culture solution is 80000U/ml;
comparative example 3
Comparative example of this exampleThe liquid state fermentation method of the wheat wine is different from the embodiment 2 only in the difference of the compound culture solution, and the preparation method of the compound culture solution of the comparative example comprises the following steps: adding a strain of Saccharomyces rouxii (viable count is more than or equal to 10) 8 CFU/ml), lactobacillus liquid (viable count is more than or equal to 10) 7 CFU/ml) is evenly mixed to obtain the microorganism composite bacteria, wherein the mass of the microorganism composite bacteria is 50 percent of the Saccharomyces rouxii, the mass of the lactobacillus bacteria liquid is 50 percent, acid protease is added into the microorganism composite bacteria to be evenly mixed to obtain the composite culture solution, and the enzyme activity of the composite culture solution is 80000U/ml.
Comparative example 4
The liquid fermentation method of the wheat wine of the comparative example is different from that of the example 2 only in that the composite culture solution is different, and the preparation method of the composite culture solution of the comparative example comprises the following steps: mixing Saccharomyces cerevisiae bacterial solution (viable count is not less than 10) 8 CFU/ml), and a Saccharomyces rouxii solution (viable count is more than or equal to 10) 8 CFU/ml), lactobacillus liquid (viable count is more than or equal to 10) 7 CFU/ml) to obtain the microbial composite bacteria, wherein the mass of the microbial composite bacteria is 55% of the saccharomyces cerevisiae, 10% of the zygosaccharomyces rouxii and 35% of the lactobacillus liquid.
Comparative example 5
The comparative example provides a liquid fermentation method of wheat wine, which specifically comprises the following steps:
s1: selecting wheat with starch content more than or equal to 70% and protein content more than or equal to 10%, roasting and crushing the wheat, and sieving the wheat with a 20-mesh sieve to obtain oversize products less than 10%;
s2: preparing wheat koji: taking 1t of sieved wheat, adding 37 percent (by mass of the wheat) of brewing water, quickly and uniformly stirring, pressing the wheat into square blocks with uniform sizes by using a squeezing box, stacking the square blocks in a yeast chamber for heat preservation culture, controlling the product temperature to be between 50 and 55 ℃, preserving the heat for 20 to 25 days, sampling and detecting after the culture is finished, wherein the sample is required to have no mildew and rot, normal yeast aroma, tough and loose yeast blocks, the water content of the yeast blocks is lower than 14 percent, the saccharifying power of the yeast blocks is more than or equal to 800 units, naturally drying the yeast blocks after the test is qualified, crushing the yeast blocks by using a crusher, and sieving the crushed yeast blocks by using a 120-mesh sieve for later use;
s3: adding the screened wheat into brewing water according to the material-water ratio of 1;
s4: cooling the mash to 33 +/-1 ℃, adding 0.5 percent (by mass of the mash) of wheat starter, 0.5 percent (by mass of the mash) of saccharomyces cerevisiae bacterial liquid (the viable count is more than or equal to 108 CFU/ml) and 0.006 percent (by mass of the mash) of acid protease (the enzyme activity is 80 ten thousand/g) to ensure that the final enzyme activity is 30-50U/ml, and fermenting at the constant temperature of 36 ℃ for 6 days to obtain fermentation liquor;
s5: extracting the supernatant of the fermentation liquor by using a submersible pump, using a plate and frame filter for the rest fermented mash, adding 0.5% of perlite, mixing the filter-pressed supernatant and the supernatant, and pasteurizing at 65 ℃ for 20min to obtain the wheat wine.
Comparative example 6
The liquid fermentation method of the wheat wine of the comparative example is only different from the liquid fermentation method of the example 2 in that no acid protease is added, and the preparation method of the composite culture solution of the comparative example comprises the following steps: mixing Saccharomyces cerevisiae solution (viable count is not less than 10) 8 CFU/ml), saccharomyces rouxii (viable count is more than or equal to 10) 8 CFU/ml), lactobacillus liquid (viable count is more than or equal to 10) 7 CFU/ml) to obtain the microbial composite bacteria, wherein the mass of the microbial composite bacteria is 70% of the saccharomyces cerevisiae, 20% of the zygosaccharomyces rouxii and 10% of the lactobacillus bacterial liquid.
Effects of the invention
1. The contents of ethyl lactate, amino acids and total acids in the wheat wines prepared in examples 1-4 and comparative examples 1-6 were measured, and the results are shown in table 1.
TABLE 1
As can be seen from Table 1, the kind and content of the microorganism complex bacteria have a great influence on the content of the liquid fermentation product of the wheat wine. According to the invention, saccharomyces cerevisiae, saccharomyces rouxii and lactic acid bacteria are adopted to regulate and control the microbial composition in the fermentation liquor, so that the fermentation liquor can continuously decompose substances in the raw materials while quickly consuming reducing sugar to produce alcohol, a large amount of ester and amino acid are generated, the flavor of the wheat wine is improved, the contents of ethyl lactate and amino acid are obviously improved, and the total acid content is moderate.
2. Sensory evaluation
According to the sensory evaluation score standard, 20 groups of composition evaluation groups were selected to perform sensory evaluation on the wheat wines prepared in examples 1 to 5 and comparative examples 1 to 6. The wheat wine was provided to the evaluators in an unknown order for objective evaluation, and the scores of the evaluators were counted and averaged and listed in the following table (the scores were rounded up). The sensory evaluation scoring criteria are shown in table 2, and the sensory evaluation results are shown in table 3.
TABLE 2 Scoring criteria for sensory evaluation
| Sensory characteristics | Scoring criteria |
| Sour taste | No sour taste is 5 points; slightly sour 3 points; the sour odor is heavier than 1 point |
| Bitter taste | No bitter taste of 5 points; slightly bitter 3 points; strong bitter taste 1 point |
| Astringent feeling | No astringent feeling of 5 points; slightly astringent feeling for 3 points; strong astringency 1 point |
| Ester fragrance and mellow fragrance | Ester fragrance is mellow and 5 minutes; slightly ester fragrance and mellow fragrance for 3 minutes; ester-free mellow fragrance 1 point |
TABLE 3 sensory evaluation results
Finally, it should be noted that the above embodiments are only used for illustrating the technical solutions of the present invention and not for limiting the protection scope of the present invention, and although the present invention is described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions can be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention.
Claims (9)
1. A liquid state fermentation method for improving the flavor of wheat wine is characterized in that a compound culture solution is added into mash in the liquid state fermentation process of wheat wine; wherein the compound culture solution comprises a microorganism compound bacterium and an acid protease; the microbial compound bacteria comprise saccharomyces cerevisiae, saccharomyces rouxii and lactic acid bacteria.
2. The liquid fermentation method of claim 1, wherein the microbial complex bacteria consists of 60-80% by mass of Saccharomyces cerevisiae, 15-35% by mass of Saccharomyces rouxii and 5-25% by mass of lactic acid bacteria.
3. The liquid fermentation method of claim 1, wherein the concentration of Saccharomyces cerevisiae is 10 or more 8 CFU/ml; the concentration of the saccharomyces rouxii is more than or equal to 10 8 CFU/ml; the concentration of the lactobacillus is more than or equal to 10 7 CFU/ml。
4. The liquid fermentation method of claim 1, wherein the Saccharomyces cerevisiae, saccharomyces rouxii and lactic acid bacteria are all obtained by pure culture.
5. The liquid fermentation method of claim 1, wherein the enzyme activity of the complex culture solution is 60000-80000U/ml.
6. The liquid fermentation method of claim 1, wherein the complex broth is added in an amount of 0.1 to 1.0% by mass of the mash.
7. The liquid fermentation process of claim 1, wherein the process for preparing the mash comprises the steps of:
s1: selecting wheat with starch content more than or equal to 70 percent and protein content more than or equal to 10 percent, adding 3-4 times of brewing water and 0.1-1.0 percent of amylase, and liquefying for 1-3 hours at the temperature of 98-108 ℃ to prepare liquefied mash;
s2: cooling the liquefied mash to 64-68 ℃, adding 0.1-1.0% of saccharifying enzyme and 0.1-1.0% of cellulase, and preserving the temperature for 1-3 h to obtain the saccharified mash.
8. The liquid fermentation method of claim 1, further comprising the steps of, after adding the complex broth to the mash:
s3: cooling the mash to 33-40 ℃, adding the composite culture solution, and fermenting at constant temperature for 5-8 days to obtain fermentation liquor;
s4: squeezing the fermentation liquor, and sterilizing to obtain the wheat wine.
9. A wheat wine, characterized in that it is prepared by the liquid fermentation method of any one of claims 1 to 8.
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