CN116064202A - Yellow rice wine and preparation method thereof - Google Patents
Yellow rice wine and preparation method thereof Download PDFInfo
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- CN116064202A CN116064202A CN202310084168.4A CN202310084168A CN116064202A CN 116064202 A CN116064202 A CN 116064202A CN 202310084168 A CN202310084168 A CN 202310084168A CN 116064202 A CN116064202 A CN 116064202A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 33
- 235000019991 rice wine Nutrition 0.000 title claims description 9
- 235000014101 wine Nutrition 0.000 claims abstract description 102
- 238000000855 fermentation Methods 0.000 claims abstract description 61
- 230000004151 fermentation Effects 0.000 claims abstract description 61
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 37
- 235000009566 rice Nutrition 0.000 claims abstract description 37
- 230000002255 enzymatic effect Effects 0.000 claims abstract description 20
- 108010059892 Cellulase Proteins 0.000 claims abstract description 17
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 claims abstract description 17
- 229940106157 cellulase Drugs 0.000 claims abstract description 17
- 239000004382 Amylase Substances 0.000 claims abstract description 15
- 102000013142 Amylases Human genes 0.000 claims abstract description 15
- 108010065511 Amylases Proteins 0.000 claims abstract description 15
- 235000019418 amylase Nutrition 0.000 claims abstract description 15
- 239000000413 hydrolysate Substances 0.000 claims abstract description 8
- 241000209094 Oryza Species 0.000 claims description 36
- 238000000034 method Methods 0.000 claims description 25
- 238000002156 mixing Methods 0.000 claims description 16
- 239000007858 starting material Substances 0.000 claims description 14
- 238000001125 extrusion Methods 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 230000001007 puffing effect Effects 0.000 claims description 11
- 238000002791 soaking Methods 0.000 claims description 9
- 238000010025 steaming Methods 0.000 claims description 9
- 108090000790 Enzymes Proteins 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 claims description 4
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- YOMSJEATGXXYPX-UHFFFAOYSA-N 2-methoxy-4-vinylphenol Chemical compound COC1=CC(C=C)=CC=C1O YOMSJEATGXXYPX-UHFFFAOYSA-N 0.000 description 12
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- LHGVFZTZFXWLCP-UHFFFAOYSA-N guaiacol Chemical compound COC1=CC=CC=C1O LHGVFZTZFXWLCP-UHFFFAOYSA-N 0.000 description 12
- 230000032683 aging Effects 0.000 description 9
- 230000000694 effects Effects 0.000 description 8
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- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 8
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- 235000021307 Triticum Nutrition 0.000 description 7
- 239000002243 precursor Substances 0.000 description 7
- OUDFNZMQXZILJD-UHFFFAOYSA-N 5-methyl-2-furaldehyde Chemical compound CC1=CC=C(C=O)O1 OUDFNZMQXZILJD-UHFFFAOYSA-N 0.000 description 6
- 229960001867 guaiacol Drugs 0.000 description 6
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 6
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 6
- 235000012141 vanillin Nutrition 0.000 description 6
- 239000002054 inoculum Substances 0.000 description 5
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- 210000001015 abdomen Anatomy 0.000 description 1
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- XKMRRTOUMJRJIA-UHFFFAOYSA-N ammonia nh3 Chemical compound N.N XKMRRTOUMJRJIA-UHFFFAOYSA-N 0.000 description 1
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- CXQXSVUQTKDNFP-UHFFFAOYSA-N octamethyltrisiloxane Chemical compound C[Si](C)(C)O[Si](C)(C)O[Si](C)(C)C CXQXSVUQTKDNFP-UHFFFAOYSA-N 0.000 description 1
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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- General Health & Medical Sciences (AREA)
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Abstract
The application discloses yellow wine and a preparation method thereof, and belongs to the technical field of yellow wine. The wheat bran is extruded, puffed and fried in sequence, and amylase, cellulase and xylanase are added for enzymolysis, so that wheat bran enzymolysis mash is prepared; and adding the obtained bran enzymatic hydrolysate in the rice fermentation process for continuous fermentation, and then squeezing and decocting to obtain the yellow wine. The yellow wine obtained by the application has the advantages of strong fragrance, short production period and low cost.
Description
Technical Field
The invention belongs to the technical field of yellow rice wine, and particularly relates to yellow rice wine and a preparation method thereof.
Background
Yellow wine is one of traditional alcoholic drinks in China, is prepared by taking rice as a main raw material and brewing by adding saccharifying ferment agents such as yeast and yeast, and has the characteristics of strong fragrance, sweet taste, mellow flavor and the like. However, the newly brewed yellow wine is often coarse in taste and insufficient in fragrance, and the yellow wine needs to be aged to have strong fragrance. However, the ageing needs a very long time, a short time of 1-3 years and a long time of 5-10 years, so that the yellow wine with strong fragrance has the defects of long production period, huge resource occupation and the like.
The current technology for improving the aroma of the yellow wine comprises magnetic induction electric field aging promotion, such as CN202110437856.5, a aging promotion treatment device and a yellow wine aging promotion device based on the magnetic induction electric field; light-induced aging, such as CN201410591755.3, a method for accelerating aging of yellow wine by storing yellow wine in a glass jar; adding flavoring yeast, such as CN201210087666.6, a preparation process for large tank fermented yellow wine special purpose yeast; specially-made aroma-enhancing wheat starter, such as CN202210366221.5, a method for preparing wheat starter with high ammonia nitrogen and special aroma. However, the above proposal has the defects of long production period, high cost and the like.
Therefore, how to effectively improve the fragrance of the yellow wine and simultaneously shorten the production period and reduce the cost becomes a technical problem to be solved urgently.
Disclosure of Invention
Based on the defects existing in the prior art, the invention aims to provide the yellow wine and the preparation method thereof, and the prepared yellow wine has strong fragrance, short production period and low cost by adding the bran enzymatic hydrolysate prepared by special treatment in the process of brewing the yellow wine.
In order to achieve the aim, the invention provides a preparation method of yellow wine, which comprises the following steps:
extruding and puffing bran to obtain puffed bran;
parching the puffed bran to obtain parched bran;
mixing the fried bran with water, and adding amylase, cellulase and xylanase for enzymolysis to obtain bran enzymolysis mash;
the rice is sequentially subjected to rice soaking, rice steaming, starter mixing and primary fermentation, the bran enzymolysis mash is added, and then the rice is sequentially subjected to secondary fermentation, squeezing and wine frying to obtain the yellow wine.
Optionally, the mass of the wheat bran enzymatic hydrolysate is 0.5% -8% of the mass of the rice.
Optionally, the extrusion is performed in a screw extruder; the extrusion and puffing conditions are as follows: the temperature of the die head is 100-150 ℃ and the rotating speed of the screw is 200-280r/min.
Optionally, the screw extruder is a twin screw extruder.
Optionally, the stir-frying temperature is 150-200 ℃, and the stir-frying time is 10-30min.
Optionally, the amylase is 0.05-0.3% of the fried bran, the cellulase is 0.03-0.5% of the fried bran, and the xylanase is 0.02-0.4% of the fried bran.
Optionally, the enzymolysis temperature is 38-55 ℃, and the enzymolysis time is 3-8h.
Optionally, when the stir-fried bran is mixed with water and then added with enzyme for enzymolysis, the mass ratio of the water to the stir-fried bran is 10-4:1.
Optionally, the temperature of the second fermentation is 18-22 ℃, and the time of the second fermentation is 3-5 days.
Optionally, the temperature of the first fermentation is 18-22 ℃, and the time of the first fermentation is 10-12 days.
The invention also provides a yellow wine prepared by the preparation method of the yellow wine.
Compared with the prior art, the beneficial effect of this application lies in:
(1) The method takes the cheap bran as the raw material, firstly carries out extrusion puffing to eliminate the bad smell of the raw bran, forms stronger cereal flavor, simultaneously leads the substances such as starch, protein, cellulose and the like to be primarily degraded, and improves the subsequent enzymolysis efficiency; parching to improve denaturation degree of proteins and cellulose, and making sugar and amino acid undergo strong Maillard reaction to generate strong burnt and roasted fragrance; then, carrying out enzymolysis by using amylase, cellulase and xylanase to release aroma substance precursors and aroma substances in an accelerating way, so as to prepare bran enzymatic hydrolysate; and adding bran enzymatic mash in the process of brewing and fermenting the yellow wine and continuing fermenting for a period of time, so that aroma substance precursors and aroma substances in the bran enzymatic mash are fully dissolved out, and the aroma substance precursors are subjected to microbial fermentation and react with other components in the yellow wine to generate new aroma substances, thereby obtaining the yellow wine with strong aroma.
(2) The yellow wine prepared by the method has strong fragrance without aging treatment, is processed by adopting cheap bran, and has the advantages of low production cost, short period and the like.
Drawings
FIG. 1 is a process flow diagram of the preparation method of yellow wine of each example.
Detailed Description
The present invention will be further described with reference to specific examples and comparative examples for better illustrating the objects, technical solutions and advantages of the present invention, and the object of the present invention is to be understood in detail, not to limit the present invention. All other embodiments, which can be made by those skilled in the art without the inventive effort, are intended to be within the scope of the present invention. The experimental reagents and instruments involved in the practice of the present invention are common reagents and instruments unless otherwise specified.
Aiming at the problems of long production period and high cost in the prior art for improving the fragrance of the yellow wine, the application provides a preparation method of the yellow wine, which not only ensures that the prepared yellow wine has strong fragrance, but also has short production period and low cost. Specifically, the technical scheme of the application is as follows:
a preparation method of yellow wine comprises the following steps:
extruding and puffing bran to obtain puffed bran;
parching the puffed bran to obtain parched bran;
mixing the fried bran with water, and adding amylase, cellulase and xylanase for enzymolysis to obtain bran enzymolysis mash;
the rice is sequentially subjected to rice soaking, rice steaming, starter mixing and primary fermentation, the obtained bran enzymatic hydrolysate is added, and the rice wine is obtained through secondary fermentation, squeezing and wine frying.
According to the method, firstly, the bran is extruded and puffed, so that on one hand, the bad smell of raw bran is eliminated, the stronger cereal flavor is formed, and on the other hand, the starch, protein, cellulose and other substances in the bran are primarily degraded, and the subsequent enzymolysis efficiency is improved; parching to improve denaturation degree of protein, cellulose, etc., to facilitate enzymolysis to generate fragrance precursor, and to make sugar and amino acid undergo Maillard reaction to generate strong burnt fragrance and roast fragrance; then carrying out composite enzymolysis by using amylase, cellulase and xylanase to release aroma substance precursors and aroma substances in an accelerating way, so as to prepare bran enzymatic hydrolysate; and adding bran enzymatic mash in the process of brewing and fermenting the yellow wine and continuing fermenting for a period of time, so that aroma substance precursors and aroma substances in the bran enzymatic mash are fully dissolved out, and the aroma substance precursors are subjected to microbial fermentation and react with other components in the yellow wine to generate new aroma substances, thereby obtaining the yellow wine with strong aroma.
The yellow wine prepared by the method has strong fragrance without aging treatment, is low in resource consumption, is processed by adopting cheap bran, and has the advantages of low production cost, short period and the like.
In one embodiment of the present application, the mass of the wheat bran enzymatic mash is 0.5% -8% of the mass of the rice, such as 0.7%,1%,2%,3%,4%,5%,6%,7%,7.5%, or a range of any two of these values.
The using amount of the wheat bran enzymatic hydrolysis mash is too small, and the promotion degree of the fragrance of the yellow wine is weak; the using amount is too much, and the cost is higher, so the quality of the wheat bran enzymatic hydrolysis mash is selected to be 0.5-8% of the rice quality, and the yellow wine aroma is obviously improved by using lower cost.
In one embodiment of the present application, extrusion is performed in a screw extruder, and the extrusion conditions are as follows: the temperature of the die head is 100-150 ℃ and the rotating speed of the screw is 200-280r/min. Screw speeds include, but are not limited to, 210r/min,220r/min,230r/min,240r/min,250r/min,260r/min,270r/min, or a range of any two of these values.
When the temperature of the die head is in the range of 100-150 ℃, and the speed of the screw rod is in the range of 200-280r/min, the obtained puffed bran not only has higher puffing degree and stronger cereal fragrance, but also can not generate burnt smell, and is more beneficial to subsequent enzymolysis. Die temperatures include, but are not limited to, 105 ℃,110 ℃,120 ℃,130 ℃,140 ℃, or a range of any two of these values.
In one embodiment of the present application, the screw extruder is a single screw extruder or a multiple screw extruder. The multi-screw extruder may be a twin screw extruder, a triple screw extruder, or the like. Further, the screw extruder is a twin screw extruder.
In one embodiment of the present application, the temperature of the frying is 150-200deg.C and the time of the frying is 10-30min. The frying temperature includes, but is not limited to 155 ℃,160 ℃,170 ℃,180 ℃,190 ℃,195 ℃, or a range consisting of any two of these values. The time of parching includes, but is not limited to, 12min,15min,20min,25min,28min, or a range of any two of these values.
The stir-frying temperature is too high or the stir-frying time is too long, so that burnt smell is easy to generate; the stir-frying temperature is too low or the stir-frying time is too short, and the flavor of the stir-fried bran is light, so the stir-frying temperature is selected to be in the range of 150-200 ℃ and the stir-frying time is selected to be in the range of 10-30min.
In one embodiment of the present application, the amylase is 0.05% -0.3% of the fried bran, the cellulase is 0.03% -0.5% of the fried bran, and the xylanase is 0.02% -0.4% of the fried bran. When the amounts of amylase, cellulase and xylanase are within the above ranges, the obtained yellow wine has more aroma (e.g. guaiacol, 4-vinyl-guaiacol, vanillin, furfural, 5-methylfurfural, etc.) and more aroma.
The amylase may be selected from the group consisting of, but not limited to, 0.1%,0.15%,0.2%,0.25% by mass of the cooked bran, or any two of these values. The cellulase may be selected from the group consisting of, but not limited to, 0.05%,0.1%,0.15%,0.2%,0.25%,0.3%,0.35%,0.4%,0.45% by mass of the roasted bran, or any two of these values. The xylanase may be selected from the group consisting of, but not limited to, 0.05%,0.1%,0.15%,0.2%,0.25%,0.3%,0.35% or any two of these values by mass of the roasted bran.
In one embodiment of the present application, the temperature of the enzymatic hydrolysis is 38-55deg.C and the time of the enzymatic hydrolysis is 3-8 hours. The temperature of the enzymatic hydrolysis includes, but is not limited to, 39 ℃,40 ℃,42 ℃,44 ℃,46 ℃,48 ℃,50 ℃,52 ℃,54 ℃, or a range of any two of these values. The time of enzymolysis includes, but is not limited to, 4h,5h,6h,7h, or a range of any two of these values.
Too low or too high enzymolysis temperature can negatively affect the activity of the enzyme, so that the enzymolysis effect is poor and the improvement effect on the fragrance of the yellow rice wine is weak. The enzymolysis time is too short, the enzymolysis is not thorough, and the promotion of the fragrance of the yellow wine is weak; the enzymolysis time is too long, and the production efficiency is lower. Therefore, the enzymolysis temperature is controlled within 38-55 ℃ and the enzymolysis time is controlled within 3-8h.
In one embodiment of the present application, when the stir-fried bran is mixed with water and then added with an enzyme for enzymolysis, the mass ratio of the water to the stir-fried bran is 10-4:1.
In one embodiment of the present application, the temperature of the second fermentation is 18-22℃and the time of the second fermentation is 3-5 days. The temperature of the second fermentation includes, but is not limited to, 18.5 ℃,19 ℃,20 ℃,21 ℃,21.5 ℃, or a range consisting of any two of these values. The time for the second fermentation includes, but is not limited to, 3.5 days, 4 days, 4.5 days, or a range consisting of any two of these values.
The temperature of the secondary fermentation is too low, and the fermentation effect is not obvious; the temperature of the second fermentation is too high to destroy the viability of the microorganisms, so that the temperature of the second fermentation is preferably in the range of 18-22 ℃. The second fermentation time is too short, and the fermentation effect is not obvious; the second fermentation time is too long and the efficiency is low, so the second fermentation time is selected to be in the range of 3-5 days.
The second fermentation may be optionally performed in a fermenter, etc.
In one embodiment of the present application, the temperature of the first fermentation is 18-22℃and the time of the first fermentation is 10-12 days. The temperature of the first fermentation includes, but is not limited to, 18.5 ℃,19 ℃,20 ℃,21 ℃,21.5 ℃, or a range of any two of these values. The time for the first fermentation includes, but is not limited to, 10.5 days, 11 days, 11.5 days, or a range consisting of any two of these values.
The first fermentation may be optionally performed in a fermenter, etc.
The rice soaking, steaming, starter mixing and other processes are not particularly limited, and any rice soaking process, rice steaming process or starter mixing process in the production process of yellow rice wine in the field can be adopted. In one embodiment of the present application, the starter used in the starter is wheat starter and the inoculum size is 0.2% -1.3% (v/v).
Example 1
The embodiment provides a preparation method of yellow wine. Referring to fig. 1, the preparation method of the yellow wine of this embodiment includes the following steps:
(1) Extruding and puffing bran in a double-screw extruder to obtain puffed bran, wherein the temperature of a die head of the extruder is 125 ℃, and the rotating speed of a screw is 250r/min;
(2) Parching puffed bran in a frying pan to obtain parched bran, wherein the parching temperature is 180deg.C, and the parching time is 15min;
(3) Adding 10 times of water (i.e. solid-liquid ratio is 1:10) into the fried bran, uniformly mixing, adding 0.15wt% of amylase, 0.25wt% of cellulase and 0.2wt% of xylanase according to the mass of the fried bran, and then carrying out enzymolysis for 5 hours at a constant temperature of 50 ℃ to obtain wheat bran enzymolysis mash;
(4) Sequentially carrying out rice soaking, rice steaming, yeast mixing and primary fermentation treatment on rice, wherein the yeast is wheat yeast, the inoculum size of the yeast is 0.8% (v/v), the primary fermentation temperature is 20 ℃, the primary fermentation time is 12 days, then wheat bran enzymolysis mash accounting for 4.5wt% of the mass of the rice is added for secondary fermentation, the secondary fermentation temperature is 20 ℃, the secondary fermentation time is 4 days, and finally the strong fragrance yellow wine is obtained through squeezing and wine frying.
Example 2
The embodiment provides a preparation method of yellow wine. Referring to fig. 1, the preparation method of the yellow wine of this embodiment includes the following steps:
(1) Extruding and puffing bran in a double-screw extruder to obtain puffed bran, wherein the temperature of a die head of the extruder is 150 ℃ and the rotating speed of a screw is 280r/min;
(2) Parching puffed bran in a frying pan to obtain parched bran, wherein the parching temperature is 150deg.C, and the parching time is 30min;
(3) Adding 10 times of water (i.e. solid-liquid ratio is 1:10) into the fried bran, uniformly mixing, adding 0.3wt% of amylase, 0.5wt% of cellulase and 0.4wt% of xylanase according to the mass of the fried bran, and then carrying out enzymolysis for 8 hours at the constant temperature of 38 ℃ to obtain wheat bran enzymolysis mash;
(4) Sequentially carrying out rice soaking, rice steaming, yeast mixing and primary fermentation treatment on rice, wherein the yeast is wheat yeast, the inoculum size of the yeast is 0.5% (v/v), the primary fermentation temperature is 18 ℃, the primary fermentation time is 12 days, then wheat bran enzymolysis mash accounting for 8wt% of the mass of the rice is added for secondary fermentation, the secondary fermentation temperature is 18 ℃, the secondary fermentation time is 3 days, and finally, the strong fragrance yellow wine is obtained through squeezing and wine frying.
Example 3
The embodiment provides a preparation method of yellow wine. Referring to fig. 1, the preparation method of the yellow wine of this embodiment includes the following steps:
(1) Extruding and puffing bran in a double-screw extruder to obtain puffed bran, wherein the temperature of a die head of the extruder is 100 ℃, and the rotating speed of a screw is 200r/min;
(2) Parching puffed bran in a frying pan to obtain parched bran, wherein the parching temperature is 200deg.C, and the parching time is 10min;
(3) Adding 10 times of water (i.e. solid-liquid ratio is 1:10) into the fried bran, uniformly mixing, adding 0.05wt% of amylase, 0.03wt% of cellulase and 0.02wt% of xylanase according to the mass of the fried bran, and carrying out enzymolysis for 3 hours at a constant temperature of 55 ℃ to obtain wheat bran enzymolysis mash;
(4) Sequentially carrying out rice soaking, rice steaming, yeast mixing and primary fermentation treatment on rice, wherein the yeast is wheat yeast, the inoculum size of the yeast is 0.3% (v/v), the primary fermentation temperature is 22 ℃, the primary fermentation time is 10 days, then wheat bran enzymolysis mash accounting for 0.5wt% of the mass of the rice is added for secondary fermentation, the secondary fermentation temperature is 22 ℃, the secondary fermentation time is 3 days, and finally the strong fragrance yellow wine is obtained through squeezing and wine frying.
Comparative example 1
The comparative example provides a preparation method of yellow wine. The preparation method of the yellow wine of the comparative example is the same as that of example 1 except that no bran enzymatic hydrolysate is added in the rice fermentation process.
Comparative example 2
The comparative example provides a preparation method of yellow wine. The preparation method of the yellow wine of the comparative example is the same as that of example 1 except that the bran is not extruded and puffed.
Comparative example 3
The comparative example provides a preparation method of yellow wine. The preparation method of the yellow wine of the comparative example is the same as that of example 1 except that the puffed bran is not fried.
Comparative example 4
The comparative example provides a preparation method of yellow wine. The preparation method of the yellow wine of the comparative example is the same as that of example 1 except that water is not added to stir-fried bran for mixing and enzymolysis is performed.
Comparative example 5
The comparative example provides a preparation method of yellow wine. The preparation method of the yellow wine of the comparative example is the same as that of example 1 except that amylase is only added in an amount of 0.15wt% based on the weight of the fried bran during enzymolysis, and cellulase and xylanase are not added.
Comparative example 6
The comparative example provides a preparation method of yellow wine. The preparation method of the yellow wine of the comparative example is the same as that of example 1 except that the step (4) is different from that of example 1. The specific treatment of the step (4) of the preparation method of the yellow wine of the comparative example is as follows: the rice is sequentially subjected to rice soaking, rice steaming, starter mixing and primary fermentation treatment, wherein the starter is wheat starter, the inoculum size of the starter is 0.8% (v/v), the primary fermentation temperature is 20 ℃, the primary fermentation time is 16 days, then bran enzymolysis mash accounting for 0.5wt% of the mass of the rice is added, and finally the yellow wine is obtained through squeezing and wine frying.
Comparative example 7
The comparative example provides a preparation method of yellow wine. The preparation method of the yellow wine of the comparative example is the same as that of example 1 except that the extrusion and frying are performed in the same order as that of example 1 (namely, the bran is firstly fried in a frying pan and then extrusion and puffing are performed in a twin-screw extruder).
Effect example 1: sensory evaluation
10 persons with abundant yellow wine evaluation experience are summoned to carry out sensory evaluation on the yellow wine obtained by each example and comparative example, and the specific method is as follows: the method comprises the steps of numbering wine samples, adjusting the temperature to 25 ℃, filling the same amount of wine samples into clean wine evaluating cups corresponding to the wine sample numbers, holding a cup column, slowly putting the wine cups under nostrils, sniffing the volatilized fragrance of the wine cups, holding the abdomen of the wine cups for 2min, shaking, sniffing the fragrance of the wine cups, evaluating the fragrance intensity, and enabling the score interval to be 0-10 minutes, wherein the score is higher to indicate that the fragrance is stronger. The test results are shown in Table 1.
TABLE 1
As can be seen from Table 1, the yellow wine obtained in each example of the present application has a strong aroma and a sensory evaluation score of 7 or more. The yellow wine obtained in example 1 was more intense in aroma than the yellow wine obtained in example 1, which was not prepared by using comparative example 1 in which the wheat bran was subjected to enzymatic moromi, comparative example 2 in which the wheat bran was not subjected to extrusion expansion treatment, comparative example 3 in which the expanded wheat bran was not subjected to stir-frying treatment, comparative example 4 in which the wheat bran was not subjected to enzymatic hydrolysis treatment, comparative example 5 in which the wheat bran was not subjected to enzymatic hydrolysis treatment, comparative example 6 in which the wheat bran was not subjected to continuous fermentation treatment after addition of the enzymatic moromi, and comparative example 7 in which the extrusion expansion and stir-frying steps were reversed.
Effect example 2: yellow wine aroma amount measurement
The aroma component content in the yellow rice wine obtained in each example and comparative example was measured by GCMS, the aroma amount was expressed by the sum of the peak areas of substances other than ethanol in the obtained gas phase spectra, and the test results are shown in table 2. The test conditions of GCMS are as follows:
extraction head: CAR/PDMS.
Incubating and extracting at 50deg.C for 10min and extracting for 40min; the desorption temperature is 250 ℃ and the desorption time is 2min; aging time is 18min.
Chromatographic column: HP-INNOWAX.
Heating program: the temperature is kept at 40 ℃ for 5min, the temperature is raised to 240 ℃ at 5 ℃/min, and the temperature is kept for 15min.
TABLE 2
| Sum of peak areas | |
| Example 1 | 468163384 |
| Example 2 | 446582147 |
| Example 3 | 439854612 |
| Comparative example 1 | 372548965 |
| Comparative example 2 | 412547863 |
| Comparative example 3 | 395768321 |
| Comparative example 4 | 389854123 |
| Comparative example 5 | 418547562 |
| Comparative example 6 | 403357845 |
| Comparative example 7 | 420547854 |
As can be seen from Table 2, the yellow wine obtained in each example of the present application has a high aroma. The yellow wine obtained in example 1 has a higher aroma content than that obtained in comparative example 1 which does not employ enzymatic moromi of bran, comparative example 2 which does not subject the extruded and puffed bran, comparative example 3 which does not subject the puffed bran to the stir-frying treatment, comparative example 4 which does not subject the stir-fried bran to the enzymatic hydrolysis treatment, comparative example 5 which does not employ cellulase and xylanase, comparative example 6 which does not subject the continuous fermentation treatment after adding enzymatic moromi of bran, and comparative example 7 which has the opposite extrusion and stir-frying sequences.
Effect example 3: quantitative analysis of important aroma substances in yellow wine
2-octanol is taken as an internal standard substance and is respectively added into yellow wine to be detected, the adding amount is 500ppb, SEME-GCMS (headspace solid phase microextraction gas chromatography-mass spectrometry) is adopted for quantitative detection, and the quantitative analysis of guaiacol, 4-vinyl-guaiacol, vanillin, furfural and 5-methylfurfural in a sample to be detected is carried out by an internal standard method, and the results are shown in Table 3.
TABLE 3 Table 3
Guaiacol, 4-vinyl-guaiacol, vanillin, furfural and 5-methylfurfural are important aroma substances for yellow wine. As can be seen from Table 3, the yellow wine obtained in each example of the present application has very high levels of guaiacol, 4-vinyl-guaiacol, vanillin, furfural and 5-methylfurfural, such as a level of guaiacol of 440ppb or more, a level of 4-vinyl-guaiacol of 4100ppb or more, a level of vanillin of 150ppb or more, a level of furfural of 8400ppb or more, and a level of 5-methylfurfural of 250ppb or more. In the yellow wine obtained in example 1, the content of guaiacol, 4-vinyl-guaiacol, vanillin, furfural and 5-methylfurfural was significantly higher than in the yellow wine obtained in example 2, in which the wheat bran was not used for the enzymatic mash, in which the wheat bran was not extruded and puffed, in which the wheat bran was not fried, in example 3, in which the wheat bran was not subjected to the enzymatic treatment, in example 4, in which the cellulase and xylanase were not used, in example 5, in which the wheat bran was added for the enzymatic mash, in which the fermentation treatment was not continued, in example 6, in which the extrusion and the frying were performed in the reverse order.
Finally, it should be noted that the above embodiments are only for illustrating the technical solution of the present invention and not for limiting the scope of the present invention, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that the technical solution of the present invention may be modified or substituted equally without departing from the spirit and scope of the technical solution of the present invention.
Claims (10)
1. The preparation method of the yellow wine is characterized by comprising the following steps of:
extruding and puffing bran to obtain puffed bran;
parching the puffed bran to obtain parched bran;
mixing the fried bran with water, and adding amylase, cellulase and xylanase for enzymolysis to obtain bran enzymolysis mash;
the rice is sequentially subjected to rice soaking, rice steaming, starter mixing and primary fermentation, the bran enzymolysis mash is added, and then the rice is sequentially subjected to secondary fermentation, squeezing and wine frying to obtain the yellow wine.
2. The method of producing yellow wine according to claim 1, wherein the mass of the enzymatic hydrolysate of bran is 0.5% -8% of the mass of rice.
3. The method for preparing yellow wine according to claim 1, wherein the extrusion is performed in a twin screw extruder; the extrusion and puffing conditions are as follows: the temperature of the die head is 100-150 ℃ and the rotating speed of the screw is 200-280r/min.
4. The method for preparing yellow wine according to claim 1, wherein the frying temperature is 150-200 ℃, and the frying time is 10-30min.
5. The method for preparing yellow wine according to claim 1, wherein the amylase is 0.05% -0.3% of the stir-fried bran, the cellulase is 0.03% -0.5% of the stir-fried bran, and the xylanase is 0.02% -0.4% of the stir-fried bran.
6. The method for preparing yellow wine according to claim 1, wherein the enzymolysis temperature is 38-55 ℃, and the enzymolysis time is 3-8h.
7. The method for preparing yellow rice wine according to claim 1, wherein the mass ratio of water to stir-fried bran is 10-4:1 when the stir-fried bran is mixed with water and then added with enzyme for enzymolysis.
8. The method for preparing yellow wine according to claim 1, wherein the temperature of the second fermentation is 18-22 ℃, and the time of the second fermentation is 3-5 days.
9. The method for preparing yellow wine according to claim 1, wherein the temperature of the first fermentation is 18-22 ℃, and the time of the first fermentation is 10-12 days.
10. Yellow wine, characterized in that it is produced by the process of any one of claims 1-9.
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| CN112980743A (en) * | 2021-04-22 | 2021-06-18 | 华南理工大学 | Bacillus subtilis and application thereof in increasing content of 4-ethylguaiacol in soy sauce |
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| CN102308948A (en) * | 2011-07-14 | 2012-01-11 | 天津农学院 | Sauce food base stock produced by utilizing bran zymolyte and production method thereof |
| CN112980743A (en) * | 2021-04-22 | 2021-06-18 | 华南理工大学 | Bacillus subtilis and application thereof in increasing content of 4-ethylguaiacol in soy sauce |
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