CN1710092A - Method for extracting protein from yellow rice wine stillage - Google Patents
Method for extracting protein from yellow rice wine stillage Download PDFInfo
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- CN1710092A CN1710092A CN 200510050063 CN200510050063A CN1710092A CN 1710092 A CN1710092 A CN 1710092A CN 200510050063 CN200510050063 CN 200510050063 CN 200510050063 A CN200510050063 A CN 200510050063A CN 1710092 A CN1710092 A CN 1710092A
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- yellow wine
- wine lees
- centrifugal
- extracting proteins
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- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 44
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 44
- 238000000034 method Methods 0.000 title claims abstract description 39
- 235000019991 rice wine Nutrition 0.000 title description 6
- 239000012141 concentrate Substances 0.000 claims abstract description 8
- 230000001105 regulatory effect Effects 0.000 claims abstract description 3
- 235000014101 wine Nutrition 0.000 claims description 34
- 238000001035 drying Methods 0.000 claims description 20
- 239000007791 liquid phase Substances 0.000 claims description 20
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 17
- 238000006243 chemical reaction Methods 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 12
- 238000005406 washing Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000001556 precipitation Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 238000001976 enzyme digestion Methods 0.000 claims description 7
- 230000001276 controlling effect Effects 0.000 claims description 5
- 230000035484 reaction time Effects 0.000 claims description 5
- 238000000108 ultra-filtration Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 2
- 239000002244 precipitate Substances 0.000 claims description 2
- 230000008901 benefit Effects 0.000 abstract description 3
- 239000007788 liquid Substances 0.000 abstract description 2
- 238000005119 centrifugation Methods 0.000 abstract 3
- 230000007935 neutral effect Effects 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 34
- 238000000605 extraction Methods 0.000 description 9
- 239000000284 extract Substances 0.000 description 8
- 230000008569 process Effects 0.000 description 7
- 230000006872 improvement Effects 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 239000003513 alkali Substances 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 239000012528 membrane Substances 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 102000035195 Peptidases Human genes 0.000 description 3
- 108091005804 Peptidases Proteins 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000005507 spraying Methods 0.000 description 3
- 241000209094 Oryza Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000020776 essential amino acid Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- LEVWYRKDKASIDU-IMJSIDKUSA-N L-cystine Chemical compound [O-]C(=O)[C@@H]([NH3+])CSSC[C@H]([NH3+])C([O-])=O LEVWYRKDKASIDU-IMJSIDKUSA-N 0.000 description 1
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 description 1
- XUYPXLNMDZIRQH-LURJTMIESA-N N-acetyl-L-methionine Chemical compound CSCC[C@@H](C(O)=O)NC(C)=O XUYPXLNMDZIRQH-LURJTMIESA-N 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000006482 condensation reaction Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000002939 deleterious effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Peptides Or Proteins (AREA)
Abstract
This invention discloses a kind of method to draw the protein from yellow distiller's grains, which includes: crush, zymohydyolysis, centrifugation, wash and centrifugation again. The liquids after respectively after two centrifugations are mixed and then regulated to be in neutral state. Then dry, concentrate etc. in turn. Advantages: craft is simple, the drawing rate is high, and the protein drawn is high in purity.
Description
Technical field
The present invention relates to method for extracting protein, particularly a kind of byproduct---method for extracting proteins the yellow wine lees from rice wine production.
Background technology
Yellow wine lees is to produce the byproduct that obtains in the process of yellow rice wine, and the rate that generally goes out to be pickled with grains or in wine is 20%～30%, thereby is a kind of huge resource.Yellow wine lees is mostly sold as the low price feed by enterprise at present, even is directly abandoned the pollution that causes environment, can not give full play to yellow wine lees and be worth, and bring bigger loss economically for enterprise.Current people dare not too much eat animal protein in order to reduce the absorption of saturated fatty acid, so from the development trend of present foodstuffs industry, it is important that benefit is said in the status of protein in dietary supplementation and food-processing in vegetalitas source.And containing protein (in butt) about 30% in the yellow wine lees approximately, its main source is a raw material rice of making yellow rice wine; Find by the mensuration that its amino acid is formed, have 18 seed amino acids in the yellow wine lees, comprising 8 kinds of indispensable amino acids and Histidine, and the ratio of components of indispensable amino acid is than the recommendation pattern near FAO/WHO, comparatively reasonable, so it is the good raw material that extracts quality protein.
From the domestic and international research data, yellow wine lees can be used to make that the perfume (or spice) that liquor, food-processing uses is poor, vinegar, soy sauce or the like, extracts proteinic report but still find no from yellow wine lees.
The separation and Extraction method of protein mainly contains alkaline process or the like from vegetable raw material.Alkaline process extracts the existing very long history of protein, though it is simple and feasible, but under the situation of alkali concn too high (pH＞12), not only can have influence on the local flavor of product and color and luster (color is dark, bitter etc.), and condensation reaction also can take place in the Methionin in the protein and L-Ala or Gelucystine, generate deleterious material (harmful), the forfeiture edibleness to kidney.Therefore, at present, general requirement (＞50 ℃) under hot conditions avoids using too high alkali concn (pH＞9.5) in the alkaline process production technique of plant protein.But, like this can make proteinic solubility rate decline in the raw material, directly influence extraction yield, and then cause having increased production cost; And contain a large amount of water soluble proteins in the waste liquid of the heavy separation of acid back discharging, cause the pollution of proteinic loss and environment.Moreover, the protein that alkaline process extracts, its functional property can not improve than the protein in the raw material even deterioration to some extent usually, is subjected to certain limitation on using.Therefore, this method is also inadvisable in actual production.
Summary of the invention
At the deficiencies in the prior art part, the invention provides that a kind of technology is simple, extraction yield is high and lipidated protein that extracted is high a kind of from yellow wine lees method for extracting proteins.
The present invention is to realize by such technical scheme for reaching above purpose: provide a kind of from yellow wine lees method for extracting proteins, may further comprise the steps successively:
1), drying and crushing: wet vinasse after drying, controlling moisture content is 10%～30% (weight ratio), and is crushed to and can crosses 60～80 purposes sieve, the vinasse powder;
2), enzymolysis: above-mentioned vinasse powder with after water mixes with 1: 4～1: 8 weight ratio, is regulated pH value to 8～10 earlier, need the ratio of 1～20g Sumizyme MP to add Sumizyme MP according to every kg vinasse powder again and carry out enzyme digestion reaction; Reaction times is 30～60min, and temperature of reaction is 40～50 ℃; Get enzymolysis solution;
3), centrifugal: above-mentioned enzymolysis solution is centrifugal, obtain liquid phase I and the precipitation I;
4), washing: will precipitate I and mix with 1: 3～1: 5 weight ratio, and get washings after the stirring with water;
5), centrifugal: above-mentioned washings is centrifugal, obtain liquid phase II and the precipitation II;
6), above-mentioned liquid phase I, II mixed after, be adjusted to neutrality;
7), concentrate successively again, drying step.
As a kind of improvement of method for extracting proteins from yellow wine lees of the present invention: step 2) during enzyme digestion reaction, need slowly to stir incessantly.
As the further improvement of method for extracting proteins from yellow wine lees of the present invention: step 3) is centrifugal 15min under the rotating speed of 5000rpm.
As the further improvement of method for extracting proteins from yellow wine lees of the present invention: step 5) is centrifugal 15min under the rotating speed of 5000rpm.
As the further improvement of method for extracting proteins from yellow wine lees of the present invention: step 7) utilizes ultra-filtration technique to concentrate, spray-dried again powdered.
As the further improvement of method for extracting proteins from yellow wine lees of the present invention: step 2) regulate pH value to 8～10 with NaOH.
As the further improvement of method for extracting proteins from yellow wine lees of the present invention: step 6) is adjusted to neutrality with HCl after liquid phase I, II are mixed.
Of the present invention from yellow wine lees method for extracting proteins, given full play to appurtenant---the maximum use value of yellow wine lees of yellow rice wine process industry; And proteinic extraction yield height can reach more than 80%.In the process of making yellow rice wine, the raw material rice has passed through high temperature processing such as boiling, and sex change has to a certain degree taken place the protein in the yellow wine lees; If directly extract with alkali, extraction yield can reduce greatly.Extracting method of the present invention utilizes the synergy of proteolytic enzyme and alkali, and under the effect of proteolytic enzyme, protein can be subjected to degraded to a certain degree, therefore can improve the solubleness of protein in alkali lye, thereby can improve proteinic extraction yield largely.By the effect of proteolytic enzyme, macro-molecular protein can also be degraded to less small protein, thereby improve the proteic functional property of yellow wine lees, for example solvability, whipability.Liquid-solid ratio is lower, and the content of total solid is higher in the extract, is beneficial to suitability for industrialized production, has also saved water resources simultaneously.Extracting method of the present invention utilizes membrane technique to carry out concentration, can reduce the salts contg in the proteinaceous product and the content of soluble saccharide, improves proteinic purity, and purity can reach more than 90%; Compare with the heavy technology of acid, can significantly reduce the usage quantity of acid, no phase transformation, and can not influence proteinic functional property.After concentrating, carry out drying, compare, reduced energy consumption with directly carrying out drying.The protein that extracts from yellow wine lees can be used as nutrition-fortifying agent to be added in the food, improves people's health level; Also can be according to research to its functional property, by the modification of some biological or chemical methods or directly use it for the processing characteristics of improving food, as emulsifying property, whipability, retentiveness, oil absorbency etc.Therefore extract albumen mass-energy and bring a considerable income to enterprise from yellow wine lees, application prospect is good, has remarkable economic efficiency and social benefit.
Embodiment
Embodiment 1, a kind of from yellow wine lees method for extracting proteins, may further comprise the steps successively:
1), drying and crushing: wet vinasse after drying, controlling moisture content is 10%, and is crushed to and can crosses 80 purposes sieve, vinasse powder 1kg;
2), enzymolysis: with above-mentioned 1kg vinasse powder with after 4kg water mixes, regulate pH value to 9 with NaOH earlier, when controlled temperature is 45 ℃ then, add the 10g Sumizyme MP, slowly carrying out enzyme digestion reaction under the stirring condition incessantly, temperature of reaction remains on 45 ℃, reaction times is 50min, gets enzymolysis solution;
3), centrifugal: as, to obtain liquid phase I0.97kg and precipitation I 4.12kg with above-mentioned enzymolysis solution centrifugal 15min under the rotating speed of 5000rpm;
4), wash: get the 16.48kg washings after 4.12kg is precipitated I and 12.36kg water mixes, stirs;
5), centrifugal: as, to obtain liquid phase II 12.38kg and precipitation II with above-mentioned washings centrifugal 15min under the rotating speed of 5000rpm;
6) with after above-mentioned 0.97kg liquid phase I and the 12.38kg liquid phase II mixing, be adjusted to neutrality with HCl;
7), concentrate successively then, drying step.Employing relative molecular mass cutoff value is 5000 ultra-filtration membrane when concentrating, and service temperature is 50 ℃.Dry spraying drying, 190 ℃ of inlet temperature, 80 ℃ of the air outlet temperatures of adopting.
Finally obtain the pulverous protein of 0.246kg, proteinic extraction yield is 83%, purity is 91%.
Embodiment 2, a kind of from yellow wine lees method for extracting proteins, may further comprise the steps successively:
1), drying and crushing: wet vinasse after drying, controlling moisture content is 30%, and is crushed to and can crosses 60 purposes sieve, vinasse powder 1kg;
2), enzymolysis: with above-mentioned 1kg vinasse powder with after 8kg water mixes, regulate pH value to 8 with NaOH earlier, when controlled temperature is 50 ℃ then, add the 1g Sumizyme MP, slowly carrying out enzyme digestion reaction under the stirring condition incessantly, temperature of reaction remains on 50 ℃, reaction times is 60min, gets enzymolysis solution;
3), centrifugal: as, to obtain liquid phase I5.89kg and precipitation I 3.13kg with above-mentioned enzymolysis solution centrifugal 15min under the rotating speed of 5000rpm;
4), wash: get the 18.78kg washings after 3.13kg is precipitated I and 15.65kg water mixes, stirs;
5), centrifugal: as, to obtain liquid phase II15.69kg and precipitation II with above-mentioned washings centrifugal 15min under the rotating speed of 5000rpm;
6), above-mentioned 5.89kg liquid phase I and 15.69kg liquid phase II mixed after, be adjusted to neutrality with HCl;
7), concentrate successively then, drying step.Employing relative molecular mass cutoff value is 8000 ultra-filtration membrane when concentrating, and service temperature is 45 ℃.Dry spraying drying, 180 ℃ of inlet temperature, 85 ℃ of the air outlet temperatures of adopting.
Finally obtain the pulverous protein of 0.189kg, proteinic extraction yield is 81%, purity is 90%.
Embodiment 3, a kind of from yellow wine lees method for extracting proteins, may further comprise the steps successively:
1), drying and crushing: wet vinasse after drying, controlling moisture content is 20%, and is crushed to and can crosses 70 purposes sieve, vinasse powder 1kg;
2), enzymolysis: with above-mentioned 1kg vinasse powder with after 6kg water mixes, regulate pH value to 10 with NaOH earlier, when controlled temperature is 40 ℃ then, add the 20g Sumizyme MP, slowly carrying out enzyme digestion reaction under the stirring condition incessantly, temperature of reaction remains on 40 ℃, reaction times is 30min, gets enzymolysis solution;
3), centrifugal: as, to obtain liquid phase I3.71kg and precipitation I 3.43kg with above-mentioned enzymolysis solution centrifugal 15min under the rotating speed of 5000rpm;
4), wash: get the 17.15kg washings after 3.43kg is precipitated I and 13.72kg water mixes, stirs;
5), centrifugal: as, to obtain liquid phase II13.80kg and precipitation II with above-mentioned washings centrifugal 15min under the rotating speed of 5000rpm;
6), above-mentioned 3.71kg liquid phase I and 13.80kg liquid phase II closed after, be adjusted to neutrality with HCl;
7), concentrate successively then, drying step.Employing relative molecular mass cutoff value is 10000 ultra-filtration membrane when concentrating, and service temperature is 40 ℃.Dry spraying drying, 185 ℃ of inlet temperature, 85 ℃ of the air outlet temperatures of adopting.
Finally obtain the pulverous protein of 0.219kg, proteinic extraction yield is 83%, purity is 91%.
At last, it is also to be noted that what more than enumerate only is several specific embodiments of the present invention.Obviously, the invention is not restricted to above embodiment, many distortion can also be arranged.All distortion that those of ordinary skill in the art can directly derive or associate from content disclosed by the invention all should be thought protection scope of the present invention.
Claims (7)
1, a kind of from yellow wine lees method for extracting proteins, it is characterized in that may further comprise the steps successively:
1), drying and crushing: wet vinasse after drying, controlling moisture content is 10%～30%, and is crushed to and can crosses 60～80 purposes sieve, the vinasse powder;
2), enzymolysis: above-mentioned vinasse powder with after water mixes with 1: 4～1: 8 weight ratio, is regulated pH value to 8～10 earlier, need the ratio of 1～20g Sumizyme MP to add Sumizyme MP according to every kg vinasse powder again and carry out enzyme digestion reaction; Reaction times is 30～60min, and temperature of reaction is 40～50 ℃; Get enzymolysis solution;
3), centrifugal: above-mentioned enzymolysis solution is centrifugal, obtain liquid phase I and the precipitation I;
4), washing: will precipitate I and mix with 1: 3～1: 5 weight ratio, and get washings after the stirring with water;
5), centrifugal: above-mentioned washings is centrifugal, obtain liquid phase II and the precipitation II;
6), above-mentioned liquid phase I, II mixed after, be adjusted to neutrality;
7), concentrate successively again, drying step.
2, according to claim 1 from yellow wine lees method for extracting proteins, it is characterized in that: described step 2) during enzyme digestion reaction, need slowly to stir incessantly.
3, according to claim 1 and 2 from yellow wine lees method for extracting proteins, it is characterized in that: described step 3) is centrifugal 15min under the rotating speed of 5000rpm.
4, according to claim 3 from yellow wine lees method for extracting proteins, it is characterized in that: described step 5) is centrifugal 15min under the rotating speed of 5000rpm.
5, according to claim 4 from yellow wine lees method for extracting proteins, it is characterized in that: described step 7) utilizes ultra-filtration technique to concentrate, spray-dried again powdered.
6, according to claim 5 from yellow wine lees method for extracting proteins, it is characterized in that: described step 2) regulate pH value to 8～10 with NaOH.
7, according to claim 6 from yellow wine lees method for extracting proteins, it is characterized in that: described step 6) is adjusted to neutrality with HCl after described liquid phase I, II are mixed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100500639A CN100462442C (en) | 2005-06-13 | 2005-06-13 | Method for extracting protein from yellow rice wine stillage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100500639A CN100462442C (en) | 2005-06-13 | 2005-06-13 | Method for extracting protein from yellow rice wine stillage |
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| Publication Number | Publication Date |
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| CN1710092A true CN1710092A (en) | 2005-12-21 |
| CN100462442C CN100462442C (en) | 2009-02-18 |
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| CNB2005100500639A Expired - Fee Related CN100462442C (en) | 2005-06-13 | 2005-06-13 | Method for extracting protein from yellow rice wine stillage |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104911067A (en) * | 2015-07-02 | 2015-09-16 | 南通白蒲黄酒有限公司 | High amino acid nitrogen yellow wine and preparation method |
| CN105725199A (en) * | 2016-02-24 | 2016-07-06 | 齐芳 | Distillers' grain cleaning liquid |
| CN105728431A (en) * | 2016-02-24 | 2016-07-06 | 齐芳 | Cleaning technology for vinasse |
| CN107455723A (en) * | 2017-08-10 | 2017-12-12 | 合肥工业大学 | A kind of method for the cooking wine that homoamino acid state nitrogen content is produced using lees of yellow wine |
| CN108147756A (en) * | 2016-12-02 | 2018-06-12 | 张记飞 | A kind of materials for wall of anti-electromagnetic radiation |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN86108557A (en) * | 1986-12-20 | 1988-07-13 | 同济大学 | With proteinaceous waste material is material, enzyme method method of extracting protein hydrolystate and products thereof |
| US20030044951A1 (en) * | 1998-07-14 | 2003-03-06 | Sporleder Robert A. | Bio-reaction process and product |
| WO2000004180A1 (en) * | 1998-07-14 | 2000-01-27 | Colorado State University Research Foundation | Bio-reaction process and product |
| CN1276980A (en) * | 1999-06-11 | 2000-12-20 | 张明凡 | Biological protein produced with beer stillage |
-
2005
- 2005-06-13 CN CNB2005100500639A patent/CN100462442C/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104911067A (en) * | 2015-07-02 | 2015-09-16 | 南通白蒲黄酒有限公司 | High amino acid nitrogen yellow wine and preparation method |
| CN104911067B (en) * | 2015-07-02 | 2017-05-24 | 南通白蒲黄酒有限公司 | High amino acid nitrogen yellow wine and preparation method |
| CN105725199A (en) * | 2016-02-24 | 2016-07-06 | 齐芳 | Distillers' grain cleaning liquid |
| CN105728431A (en) * | 2016-02-24 | 2016-07-06 | 齐芳 | Cleaning technology for vinasse |
| CN108147756A (en) * | 2016-12-02 | 2018-06-12 | 张记飞 | A kind of materials for wall of anti-electromagnetic radiation |
| CN107455723A (en) * | 2017-08-10 | 2017-12-12 | 合肥工业大学 | A kind of method for the cooking wine that homoamino acid state nitrogen content is produced using lees of yellow wine |
| CN107455723B (en) * | 2017-08-10 | 2020-09-22 | 合肥工业大学 | Method for producing cooking wine with high amino acid nitrogen content by using yellow wine lees |
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| Publication number | Publication date |
|---|---|
| CN100462442C (en) | 2009-02-18 |
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