CN115948219A - Method for clarifying rice wine juice, rice wine juice and rice wine beverage - Google Patents

Abstract

The invention discloses a rice wine juice clarification method, rice wine juice and a rice wine beverage, wherein the rice wine juice clarification method comprises the following steps: step 1, taking rice wine raw juice, adding acid protease into the rice wine raw juice, uniformly mixing, standing at room temperature until the rice wine raw juice is obviously layered; step 2: carrying out ultrasonic treatment on the rice wine raw juice treated in the step 1 for 5-45min; and step 3: and (3) centrifuging the rice wine raw juice treated in the step (2), taking supernatant to obtain clarified rice wine juice, wherein the protein in the rice wine raw juice is mainly acidic protein, and the acidic protein in the rice wine raw juice is reduced by adding acidic protease, so that the ratio of the acidic protein to the polyphenol in the rice wine raw juice is reduced, an unstable compound formed by combining the acidic protein and the polyphenol in the rice wine raw juice can be avoided, and the taste and the flavor of the rice wine raw juice are kept.

Description

Method for clarifying rice wine juice, rice wine juice and rice wine beverage

technical field

The invention belongs to the technical field of food processing, and in particular relates to a rice wine juice clarification method, rice wine juice and rice wine beverage.

Background technique

Rice wine is a traditional low-alcohol fermented wine in my country. It contains nutrients such as sugars, amino acids, vitamins and minerals, as well as flavor components such as alcohols, organic acids, and esters. It has high nutritional and health value. Promote blood circulation, relax tendons and activate blood circulation, dehumidify and dispel cold, and enhance immunity. At present, some rice wine-related beverage products have appeared on the market.

Because rice wine contains protein and phenolic substances at the same time, and protein is easy to combine with polyphenolic substances to form unstable complexes, resulting in turbidity or precipitation in rice wine, which seriously affects the sensory quality and stability of rice wine.

Contents of the invention

The purpose of the present invention is to solve the above technical problems and provide a method for clarifying the original juice of rice wine.

The technical scheme of the present invention is as follows: a rice wine juice clarification method, the steps are as follows:

Step 1, take the original rice wine juice, add acid protease to the original rice wine juice, mix well, and let it stand at room temperature until the original rice wine juice is clearly separated;

Step 2: ultrasonically treat the raw rice wine juice treated in step 1 for 5-45 minutes;

Step 3: Centrifuge the raw rice wine juice treated in step 2, and take the supernatant to obtain clarified rice wine juice.

Specifically, the amount of acid protease added in the original rice wine juice in the step 1 is 1.5-2.5 g/L by mass ratio.

Specifically, the normal temperature in the step 1 is 24-26° C., and the standing time in the step 1 is 4-6 hours.

Specifically, in the step 2, the power of the ultrasonic wave is 200-400W, and the ultrasonic temperature is 15-30°C.

Specifically, the centrifugation speed in step 3 is 3500r/min, and the centrifugation time is 10min.

On the basis of the above technical solution, the present invention also provides a kind of rice wine juice prepared by the above rice wine juice clarification method, and a rice wine drink prepared from the above rice wine juice, wherein the volume fraction of the rice wine clarified original juice in the rice wine drink accounts for 10-20% of the total volume of the drink.

The beneficial effects of the present invention are: since the protein in the original rice wine juice is mainly acidic protein, the acidic protein in the original rice wine juice is reduced by adding acidic protease, so that the ratio of the acidic protein to the polyphenols in the original rice wine juice Reduced, so as to avoid the combination of the two to form an unstable compound, and maintain the taste and flavor of the original rice wine; while the ultrasonic wave is an elastic mechanical wave that propagates in the medium and produces mechanical effects, cavitation effects, and thermal effects. It is helpful to the clarification of rice wine. On the other hand, using ultrasonic waves to physically modify acidic proteases can effectively improve its ability to decompose acidic proteins in rice wine. Using this method to clarify rice wine juice does not require adding acidic proteases. Adding other ingredients can ensure the food safety of the original rice wine juice to the greatest extent; finally, because the acid protease in the original rice wine juice is decomposed into polypeptides that are more easily absorbed by people, the polypeptides dissolved in the original rice wine juice can be further improved. Improve the nutritional value of rice wine juice.

Description of drawings

Fig. 1 is the influence of ultrasonic power on the light transmittance of rice wine juice;

Figure 2 is the effect of ultrasonic treatment time on the light transmittance of rice wine juice.

Detailed ways

The present invention will be further described in detail below in conjunction with the accompanying drawings, so that those skilled in the art can implement it with reference to the description.

Embodiment main material and instrument

Homemade rice wine laboratory (using glutinous rice and koji prepared by Yichang Angel Yeast Co., Ltd., and preparing rice wine according to its instructions), acid protease (98%) was purchased from Shanghai Aladdin Biochemical Technology Co., Ltd.; ultrasonic cleaner, etc.;

Example 1

Accurately weigh 5 portions of rice wine, add 0.15wt% acid protease to each portion of rice wine, place the five portions of rice wine at a constant temperature of 25°C for 5 hours, the rice wine juice will appear precipitated, filter through gauze, and take the rice wine respectively juice, the above five portions of rice wine juice treated with acid protease were put into five ultrasonic cleaners with different ultrasonic powers (the ultrasonic powers were 200W, 250W, 300W, 350W, 400W), and the ultrasonic time was 25min. The temperature was 15°C. After the rice wine juice was ultrasonically treated, the rice wine juice was centrifuged at 3500r/min for 10 minutes, and the supernatant was taken to measure its clarity (light transmittance), as shown in Figure 1.

Example 2

Accurately weigh 7 portions of rice wine, add 0.15wt% acidic protease to each portion of rice wine, place all 7 portions of rice wine at a constant temperature of 25°C for 5 hours, the rice wine juice will appear precipitated, filter through gauze, and take the rice wine respectively juice, the above 7 portions of rice wine juice treated with acid protease were placed in an ultrasonic cleaner with an ultrasonic power of 300W, the ultrasonic time was 15, 20, 25, 30, 35, 40, 45min, and the ultrasonic temperature was 15°C. , after the rice wine juice was ultrasonically treated, the rice wine juice was centrifuged for 10 min under the condition of 3500r/min, and the supernatant was taken to measure its clarity (light transmittance), as shown in Figure 2.

It can be seen from Figure 1 that as the ultrasonic power continues to increase, its light transmittance shows a trend of first increasing and then decreasing. When the ultrasonic power is 300W, the light transmittance of rice wine juice is the largest and compared with other treatments The difference was significant (p<0.05), and the light transmittance was 86.13%. Therefore, it is determined that the ultrasonic power is 300W.

It can be seen from Figure 2 that when the ultrasonic treatment time is between 15-45min, when the ultrasonic treatment time is 25min, the light transmittance of rice wine juice is the largest and significantly different from other treatments (p<0.05), the light transmittance It is 85.95%, therefore, it is determined that the ultrasonic treatment time is 25min.

Combining Figure 1 and Figure 2, when the ultrasonic power is 300w and the ultrasonic time is 25min, when the amount of enzyme added is 0.15wt% and 0.25wt%, there is little difference in the degree of acid hydrolysis between the two, so the amount of enzyme added is 0.15wt% That's it.

In addition, the enzyme activity of acid protease was measured in ultrasonic cleaners with ultrasonic powers of 0W, 200W, 250W, 300W, 350W, and 400W (measured by Folin method, acid protease enzymolyzes casein, and enzymolysis It was carried out under the condition of ultrasonic assistance), and the measured results are shown in Table 1.

Table 1 Effects of different ultrasonic powers on acid protease activity

It can be seen from Table 1 that with the continuous increase of ultrasonic power, the acid protease activity showed a trend of first increasing and then decreasing. When the ultrasonic power was 300W, the enzyme activity of acid protease reached the maximum value of 251U/g, and its The increase rate of enzyme activity was 14.61%. Therefore, it is determined that the ultrasonic power is 300W.

Although the embodiment of the present invention has been disclosed as above, it is not limited to the use listed in the specification and implementation, it can be applied to various fields suitable for the present invention, and it can be easily understood by those skilled in the art Therefore, the invention is not limited to the specific details and embodiments shown and described herein without departing from the general concept defined by the claims and their equivalents.

Claims (7)

1. A rice wine juice clarification method is characterized by comprising the following steps:

step 1, taking rice wine, adding acid protease into the rice wine, mixing uniformly, standing at room temperature until the rice wine is obviously layered, and filtering to obtain rice wine juice;

step 2: carrying out ultrasonic treatment on the rice wine juice treated in the step 1 for 5-45min;

and step 3: and (3) centrifuging the rice wine juice treated in the step (2), and taking supernatant to obtain clarified rice wine juice.

2. The method for clarifying rice wine juice according to claim 1, wherein the amount of the acidic protease added in the rice wine in the step 1 is 1.5 to 2.5% by mass.

3. The rice wine juice clarification method according to claim 1, wherein the normal temperature in step 1 is 24-26 ℃, and the standing time in step 1 is 4-6h.

4. The rice wine juice clarification method according to claim 1, wherein the power of the ultrasonic wave in step 2 is 200-400W, and the ultrasonic temperature is 15-30 ℃.

5. The rice wine juice clarifying method as set forth in claim 1, wherein said centrifugation in step 3 is performed at 3500r/min and 10min.

6. A rice wine juice characterized by being produced by the rice wine juice clarification method according to any one of claims 1 to 5.

7. A rice wine beverage comprising the rice wine juice according to claim 6, wherein the volume fraction of the rice wine juice is 10 to 20%.

Images