CN115948219A - Rice wine juice clarification method, rice wine juice and rice wine beverage - Google Patents
Rice wine juice clarification method, rice wine juice and rice wine beverage Download PDFInfo
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- CN115948219A CN115948219A CN202211318096.7A CN202211318096A CN115948219A CN 115948219 A CN115948219 A CN 115948219A CN 202211318096 A CN202211318096 A CN 202211318096A CN 115948219 A CN115948219 A CN 115948219A
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- rice wine
- juice
- wine juice
- raw juice
- wine raw
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- 235000019991 rice wine Nutrition 0.000 title claims abstract description 98
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 67
- 238000000034 method Methods 0.000 title claims abstract description 16
- 238000005352 clarification Methods 0.000 title claims abstract description 12
- 235000013361 beverage Nutrition 0.000 title claims abstract description 9
- 108091005508 Acid proteases Proteins 0.000 claims abstract description 11
- 108091005804 Peptidases Proteins 0.000 claims abstract description 10
- 239000004365 Protease Substances 0.000 claims abstract description 10
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 10
- 230000002378 acidificating effect Effects 0.000 claims abstract description 10
- 238000009210 therapy by ultrasound Methods 0.000 claims abstract description 6
- 239000006228 supernatant Substances 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 238000005119 centrifugation Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 101800000263 Acidic protein Proteins 0.000 abstract description 9
- 235000013824 polyphenols Nutrition 0.000 abstract description 6
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 150000001875 compounds Chemical class 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 description 11
- 238000002834 transmittance Methods 0.000 description 9
- 238000000527 sonication Methods 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- 229920001184 polypeptide Polymers 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- 238000011282 treatment Methods 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 241000209094 Oryza Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 238000005903 acid hydrolysis reaction Methods 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 238000003028 enzyme activity measurement method Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
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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
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a rice wine juice clarification method, rice wine juice and a rice wine beverage.
Background
The rice wine is a traditional low-alcohol fermented wine in China, contains nutrient components such as saccharides, amino acids, vitamins, mineral substances and the like and flavor components such as alcohols, organic acids, esters and the like, has higher nutrition and health care values, can promote blood circulation, relax muscles and stimulate blood circulation, remove dampness and cold and enhance immunity after being drunk in a proper amount, and has some rice wine-related beverage products on the market at present.
Because the rice wine contains protein and phenolic substances at the same time, and the protein is easy to combine and react with the phenolic substances to form an unstable compound, the rice wine is turbid or precipitated, and the sensory quality and the stability of the rice wine are seriously influenced.
Disclosure of Invention
The invention aims to solve the technical problems and provide a method for clarifying rice wine raw juice.
The technical scheme of the invention is as follows: a 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 (4) centrifuging the rice wine raw juice treated in the step (2), and taking supernate to obtain clarified rice wine juice.
Specifically, the adding amount of the acidic protease in the rice wine raw juice in the step 1 is 1.5-2.5g/L in terms of mass ratio.
Specifically, the normal temperature in the step 1 is 24-26 ℃, and the standing time in the step 1 is 4-6h.
Specifically, the power of the ultrasonic wave in the step 2 is 200-400W, and the ultrasonic temperature is 15-30 ℃.
Specifically, the rotation speed of the centrifugation in the step 3 is 3500r/min, and the centrifugation time is 10min.
On the basis of the technical scheme, the invention also provides rice wine juice prepared by the rice wine juice clarification method and rice wine beverage prepared by the rice wine juice, wherein the volume fraction of the clarified rice wine juice in the rice wine beverage accounts for 10-20% of the total volume of the rice wine beverage.
The invention has the beneficial effects that: because the protein in the rice wine raw juice is mainly acidic protein, the acidic protein in the rice wine raw juice is reduced by adding the acidic protease, so that the proportion of the acidic protein and the polyphenol in the rice wine raw juice is reduced, the situation that the acidic protein and the polyphenol are combined to form an unstable compound can be avoided, and the taste and the flavor of the rice wine raw juice are kept; the ultrasonic wave is an elastic mechanical wave which can generate a mechanical effect, a cavitation effect and a thermal effect when being transmitted in a medium, and is beneficial to the clarification of the rice wine, and on the other hand, the ultrasonic wave is utilized to physically modify the acidic protease, so that the capability of the acidic protease in decomposing the acidic protein in the rice wine can be effectively improved; the method is adopted to clarify the rice wine raw juice, and other components are not required to be added except for adding the acid protease, so that the edible safety of the rice wine raw juice can be ensured to the maximum extent; finally, the acidic protease in the rice wine raw juice is decomposed into polypeptide which is easier to be absorbed by people, and the polypeptide dissolved in the rice wine raw juice can further improve the nutritional value of the rice wine juice.
Drawings
FIG. 1 is a graph showing the effect of ultrasonic power on the transmittance of rice wine;
FIG. 2 is the effect of sonication time on the light transmittance of rice wine juice.
Detailed Description
The present invention is further described in detail below with reference to the attached drawings so that those skilled in the art can implement the invention by referring to the description text.
Examples Main materials and instruments
The acidic protease (98%) is purchased from Shanghai Aladdin Biotechnology, inc., which is a self-made rice wine laboratory (adopting distillers yeast prepared by glutinous rice and Yichang Angel Yeast, inc., and preparing rice wine according to the instruction); ultrasonic cleaners and the like;
example 1
Accurately weighing 5 parts of rice wine, adding 0.15wt% of acid protease into each part of rice wine, placing five parts of rice wine at room temperature of 25 ℃ for 5h at constant temperature, allowing the rice wine juice to precipitate and separate, respectively filtering with warp cloth, respectively taking rice wine juice, respectively placing the five parts of rice wine juice treated by acid protease into five ultrasonic cleaners with different ultrasonic powers (the ultrasonic powers are 200W, 250W, 300W, 350W and 400W respectively), allowing the ultrasonic times to be 25min, allowing the ultrasonic temperature to be 15 ℃, subjecting the rice wine juice to ultrasonic treatment, respectively centrifuging the rice wine juice for 10min at 3500r/min, taking supernatant, and measuring the clarity (light transmittance) thereof, as shown in figure 1.
Example 2
Accurately weighing 7 parts of rice wine, adding 0.15wt% of acid protease into each part of rice wine, placing 7 parts of rice wine at room temperature of 25 ℃ for 5 hours at constant temperature, allowing the rice wine juice to precipitate and separate, filtering with warp cloth respectively, taking the rice wine juice respectively, placing the 7 parts of rice wine juice treated by the acid protease into an ultrasonic cleaner with ultrasonic power of 300W for 15 min, 20 min, 25min, 30 min, 35 min, 40 min and 45min respectively, performing ultrasonic treatment at 15 ℃, centrifuging the rice wine juice for 10min respectively under 3500r/min after performing ultrasonic treatment on the rice wine juice, taking supernatant, and determining the clarity (light transmittance) of the rice wine as shown in figure 2.
As can be seen from FIG. 1, the transmittance of the rice wine increases and decreases with the increasing ultrasonic power, and when the ultrasonic power is 300W, the transmittance of the rice wine is the largest and has a significant difference (p < 0.05) compared with other treatments, and the transmittance is 86.13%. Therefore, the ultrasonic power was determined to be 300W.
As can be seen from FIG. 2, when the sonication time was between 15 and 45min, the transmittance of the rice wine juice was the greatest and significantly different from other treatments (p < 0.05) when the sonication time was 25min, and the transmittance was 85.95%, and thus, the sonication time was determined to be 25min.
Referring to FIGS. 1 and 2, when the ultrasonic power is 300w and the ultrasonic time is 25min, and the enzyme addition amounts are 0.15wt% and 0.25wt%, the acid hydrolysis degrees of the two are not greatly different, so the enzyme addition amount is 0.15 wt%.
In addition, the results of enzyme activity measurement (measurement by the forslin method, in which casein is enzymatically hydrolyzed by acidic protease and enzymatic hydrolysis is carried out under ultrasonic-assisted conditions) of acidic protease in an ultrasonic cleaner with ultrasonic power of 0W, 200W, 250W, 300W, 350W, and 400W are shown in table 1.
TABLE 1 Effect of different ultrasound powers on acid protease Activity
As can be seen from Table 1, the activity of the acid protease shows a trend that the activity increases and then decreases with the continuous increase of the ultrasonic power, and when the ultrasonic power is 300W, the maximum value of the activity of the acid protease is 251U/g, and the activity improvement rate is 14.61%. Therefore, the ultrasonic power was determined to be 300W.
While embodiments of the invention have been described above, it is not limited to the applications set forth in the description and the embodiments, which are fully applicable to various fields of endeavor for which the invention may be embodied with additional modifications as would be readily apparent to those skilled in the art, and the invention is therefore not limited to the details given herein and to the embodiments shown and described without departing from the generic concept as 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%.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211318096.7A CN115948219A (en) | 2022-10-26 | 2022-10-26 | Rice wine juice clarification method, rice wine juice and rice wine beverage |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211318096.7A CN115948219A (en) | 2022-10-26 | 2022-10-26 | Rice wine juice clarification method, rice wine juice and rice wine beverage |
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| CN115948219A true CN115948219A (en) | 2023-04-11 |
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| CN202211318096.7A Pending CN115948219A (en) | 2022-10-26 | 2022-10-26 | Rice wine juice clarification method, rice wine juice and rice wine beverage |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104120072A (en) * | 2014-07-16 | 2014-10-29 | 四川大学 | Rose flower rice wine beverage and preparation method thereof |
| CN104498255A (en) * | 2014-11-25 | 2015-04-08 | 上海金枫酒业股份有限公司 | Rice sparkling wine and preparation method thereof |
| CN106544262A (en) * | 2016-10-21 | 2017-03-29 | 武汉轻工大学 | A kind of fermented glutinous rice clarification of juice method and products thereof |
| CN109055119A (en) * | 2018-10-20 | 2018-12-21 | 浙江东方绍兴酒有限公司 | A kind of shao-hsing rice wine and its preparation process |
| CN114907932A (en) * | 2022-05-16 | 2022-08-16 | 孝感亲亲生物科技有限公司 | Novel rice wine juice and preparation method thereof |
-
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- 2022-10-26 CN CN202211318096.7A patent/CN115948219A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104120072A (en) * | 2014-07-16 | 2014-10-29 | 四川大学 | Rose flower rice wine beverage and preparation method thereof |
| CN104498255A (en) * | 2014-11-25 | 2015-04-08 | 上海金枫酒业股份有限公司 | Rice sparkling wine and preparation method thereof |
| CN106544262A (en) * | 2016-10-21 | 2017-03-29 | 武汉轻工大学 | A kind of fermented glutinous rice clarification of juice method and products thereof |
| CN109055119A (en) * | 2018-10-20 | 2018-12-21 | 浙江东方绍兴酒有限公司 | A kind of shao-hsing rice wine and its preparation process |
| CN114907932A (en) * | 2022-05-16 | 2022-08-16 | 孝感亲亲生物科技有限公司 | Novel rice wine juice and preparation method thereof |
Non-Patent Citations (4)
| Title |
|---|
| 丁玲玲;史经略;: "桑叶米酒的研制", 食品研究与开发, no. 06 * |
| 刘国栋;朱丹;郭瑞;阎文飞;张名爱;于翠芳;程凡升;: "不同蛋白酶处理对北方黄酒沉淀的影响及沉淀成分的初探", 青岛农业大学学报(自然科学版), no. 03, pages 58 - 63 * |
| 晋艳曦, 许时婴, 王璋: "葡萄汁澄清工艺及机理研究进展", 食品工业科技, no. 04 * |
| 金丽梅: "柠檬果汁超声辅助果胶酶澄清工艺研究", 饮料工业, vol. 21, no. 4, pages 50 - 54 * |
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