CN103571696A - Amino acid-rich white spirit prepared from rice and preparation method thereof - Google Patents
Amino acid-rich white spirit prepared from rice and preparation method thereof Download PDFInfo
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Abstract
The invention discloses amino acid-rich white spirit prepared from rice and a preparation method thereof, and belongs to the field of white spirit production. The preparation method comprises the following steps of stewing parched rice and un-parched rice together, adding water, amylase and a fermentation culture liquid into the stewed rice, carrying out fermentation, filtering the fermentation mash, carrying out centrifugation, collecting a supernatant, and carrying out supernatant reverse osmosis concentration to obtain the amino acid-rich white spirit. The preparation method utilizes a reverse osmosis technology so that a large amount of energy consumption is avoided and nutrients produced in fermentation are retained. The amino acid-rich white spirit obtained by the preparation method has a mellow taste, alcohol content of 41% (v/v) and amino acid content of 0.2g/L and has a high social popularization value.
Description
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Technical field
The invention belongs to the field that white wine is produced, be specifically related to a kind ofly take rice and be rich in amino acid whose white wine and preparation method thereof as raw material.
Background technology
The white wine taste pure of domestic product and, the feature such as fragrance is permanent, unique style, China becomes the major area of white wine production and consumption.White wine becomes an important brand in Chinese commodity.Owing to being subject to the impact of culture and food habits, white wine is liked by Chinese person in middle and old age human consumer deeply.
The fermentation method for producing of white wine mainly contains two types of solid fermentation and liquid fermentings.Liquid fermenting is produced white wine, has that the yield of liquor is high, mechanization degree is high, labour productivity advantages of higher, is the main direction of the development of white wine.
No matter be liquid fermenting or solid fermentation, after fermentation ends, all must obtain the white wine that alcoholic strength content is high through the distillation stage.When carrying out white liquor distilling, need to expend a large amount of electricity or Sweet natural gas.And along with the growing tension of power supply, the price of the energy rises steadily, for the cost control of white wine brings increasing pressure.And energy-saving and emission-reduction, becoming Chinese Government and realize one of Important Action of economic transition, the energy consumption therefore reducing in white wine production process is one of megatrend of white wine production industry.Utilize novel distillation plant, adopt advanced technique, more or less can both reduce certain energy consumption, but limited after all.The distillation of white wine is the topmost energy consumption stage, if can not adopt the white wine of the mode concentrated liquid fermentative production of distillation, so just can greatly reduce the energy consumption that white wine is produced.
The distil process of white wine also brings another one drawback, and many exactly materials with better nutritivity value can not enter wine body.Many nutritive substances that produce during the fermentation, if the nutritive substances such as amino acid, VITAMIN are because its boiling point is very high, in distillation, are trapped in liquid or solid residue the inside.The nutritive substance being detained, itself have good healthy nutritive value, so the loss of this part of material causes significant wastage.If the nutritive substance producing in liquor fermentation process also can be brought into wine body, so not only avoid or reduced the loss of nutritive substance, also increased the nutrition and health care function of white wine simultaneously, therefore utilize novel concentration technology, the white wine that nutritive value is rich in production has important practical application meaning.
China's rice output is large, and quality is suitable for brewing spirit very much.Utilize rice production to be rich in the non-distilled white wine of nutrition, to promoting the added value of rice, have great importance.
For reducing energy consumption, increase the trophic function of white wine, the production technique of developing non-distilling liquor has very important significance.Non-distillation type white wine, owing to not adopting distillation, has been avoided a large amount of energy consumptions, can retain to greatest extent the nutritive substance producing in fermenting process again simultaneously.Non-distilled white wine is compared with traditional liquor, has larger competitive edge.Consult relevant document and patent, all have no the report with the non-liquor spirituous of rice production, therefore, with the non-liquor spirituous of rice production, there is novelty and practicality.
Summary of the invention
Primary and foremost purpose of the present invention is to overcome the shortcoming of prior art with not enough, provides a kind of and take rice and be rich in the preparation method of amino acid whose white wine as raw material.
Another object of the present invention is to provide a kind of by above-mentioned preparation method, prepare be rich in amino acid whose white wine.
Object of the present invention is achieved through the following technical solutions:
Take rice as raw material is rich in the preparation method of amino acid whose white wine, comprise following steps:
(1) by boiling together with the rice of the rice of baked coke and not baked coke.
(2) in the rice of boiling, add water, amylase and fermentation seed liquid to ferment.
(3) by centrifugal after fermentation liquid filtration, collect supernatant liquor.
(4) supernatant liquor obtains being rich in amino acid whose white wine by reverse osmosis concentration.
The rice of the baked coke described in step (1) is preferably rice is obtained in 75 ℃ of baked coke 4 h; The rice of described baked coke and the not mass ratio of the rice of baked coke are preferably 1:4; The condition optimization of described boiling is boiling 30 min that seethe with excitement under normal pressure.
The weight in wet base of the rice of the boiling described in step (2) is preferably 1:6 with the mass ratio of the water adding; Described diastatic amount is preferably 2000 U/kg
wet rice; The inoculum size of described fermentation seed liquid is preferably 10%(v/v); The condition optimization of described fermentation is: leavening temperature is 25 ℃, and 7 d ferment.
Centrifugal condition optimization described in step (3) is centrifugal 30 min of 8000 r/m.
The condition optimization of the reverse osmosis concentration described in step (4) is: reverse osmosis pressure 10 MPa, the reverse osmosis time is 2.5 h.
Preferably, described take rice as raw material is rich in the preparation method of amino acid whose white wine, comprise following steps:
(1) by rice in 75 ℃ of baked coke 4 h; By the rice of the rice of baked coke and not baked coke in mass ratio 1:4 mix, boiling 30 min seethe with excitement under normal pressure.
(2) rice of boiling by after weight in wet base mixes with water 1:6, by amylase 2 000 U/kg
wet riceamount add amylase, by 10% inoculum size, add fermentation seed liquid, 25 ℃ fermentation 7 d.
(3) fermentation liquid filters with plate filter, and filtrate, with centrifugal 30 min of whizzer 8000 r/m, is collected supernatant liquor.
(4) supernatant liquor obtains being rich in amino acid whose white wine with reverse osmosis membrane reverse osmosis concentration 2.5 h under 10 Mpa.
An amino acid whose white wine, prepares by above-mentioned preparation method.
The present invention has the following advantages and effect with respect to prior art tool: existing white wine is produced, and distil process has expended mass energy, and this invention is produced white wine and removed distil process, has significantly reduced the energy and has disappeared; The traditional production of white wine is due to distillation, and the amino acid with good health function all can not enter wine body, and this invention utilizes reverse osmosis process at utmost to retain the amino acid in white wine, has promoted trophic function.
The present invention reaches the concentrated object of non-distilled by unique technique.The present invention's rice is raw material, and by liquid fermenting, the mash of fermentation filters with plate and frame filter, and whizzer is centrifugal, filters the moisture of removing wherein with reverse osmosis technology, thereby significantly concentrates alcohol, produces non-distilled type and is rich in amino acid whose white wine.
The present invention adopts reverse osmosis technology to avoid a large amount of energy consumptions, can retain to greatest extent the nutritive substance producing in fermenting process again simultaneously; The white wine mouthfeel alcohol preparing and, alcoholic strength is 41%(v/v), amino acid whose content reaches 0.2 g/L.
The present invention has good novelty and practicality, and energy consumption in production process is low, products taste alcohol and, there is good society generalization and be worth.
Embodiment
Below in conjunction with embodiment, the present invention is done to further detailed description, but embodiments of the present invention are not limited to this.
Material, plant and instrument and concrete operation method used in embodiment are as follows:
Material: rice is commercially available rice; Amylase is the amylase (import packing) that Invitrogen produces; The inoculating yeast that sets out is commercially available Angel Yeast.
Plant and instrument: plate filter is the ZYBL-2 plate filter that Zhong Yanjinglv environmental protection equipment company limited produces; Whizzer is the Bio-500mL whizzer that BioRad produces; Reverse osmosis equipment is the 6T/H reverse osmosis equipment of the auspicious production of Shandong lattice; Shaking table is the full temperature shaking table that Ningbo Instrument Ltd. produces; Fermentor tank is the Full automatic sterilizing 15LJAS fermentor tank that emerging production is protected in Shanghai; Baked coke equipment is that the Fructus Hordei Germinatus that Laizhou Yin Xing equipment company limited produces roasts equipment; Digesting apparatus is the multi-functional automatic steaming grain machine of latent Xinda, Foshan Brewing equipment company limited; Determined amino acid adopts the automatic analyzer for amino acids of the L-8900 of Hitachi; Ethanol content adopts Ebullioscope to measure; 721 type spectrophotometers.
Concrete operation method:
The preparation of a seed liquor
35 g yeast-inoculated are in being equipped with in 250 mL triangular flasks of activation culture liquid (surplus is water for 1% peptone (w/v), 5% glucose (w/v)), and liquid amount is 100 mL, through domestication, cultivate 18 h as fermentation seed liquid.
The baked coke of b rice
For giving the fragrance of white wine, by baked coke, increase the fragrance of white wine.Rice baked coke roasts equipment at Fructus Hordei Germinatus to be carried out, and adds 5 kg rice at every turn and carries out baked coke, at 55 ℃ of baked cokes setting, baked coke 4 h.
C rice cooking
According to the baked coke rice of setting and baked coke rice 1:4(w/w not) ratio, totally 2 kg add and steam grain machine, after boiling 30 min that seethe with excitement, stop boiling under normal pressure.
D fermentation
The rice of boiling is according to rice weight in wet base and water 1:6(w/w) ratio join in fermentor tank, according to amylase 2 000 U/kg
wet riceamount add amylase, seed liquor is according to 10%(v/v) inoculum size access fermentor tank, the cumulative volume adding is the rice of 10 L and the liquid of water preparation, the rotating speed of stirring is 150 r/m, leavening temperature is 25 ℃, 7 d that ferment stop fermenting, and give off fermentation liquid.
E plate filter filters
The mash of 10 L fermentations is input in plate filter and filters, and filter pressure is 1.0 MPa, till being filled into and oozing out without filtrate.
F is centrifugal
The filtrate of filtering is centrifugal through whizzer, and centrifugal rotational speed is 8000 r/m, centrifugal centrifugal to stopping after 40 min, obtains centrifugal supernatant liquid.
G reverse osmosis concentration
Centrifuged supernatant 10 L join in a permeation tube of reverse osmosis equipment, and under the working pressure of setting, 12.0 MPa carry out reverse osmosis operation, and the reverse osmosis time is 4 h.
H wine degree and Contents of Amino Acids
The white wine of reverse osmosis concentration joins in graduated cylinder, with Ebullioscope, measures.
The amino acid whose mensuration of white wine utilizes automatic analyzer for amino acids device to detect, sample pretreatment is as follows: 2 mL white wine, add 15 mL 6 mol/L hydrochloric acid, add 1 mL mercaptoethanol, rush nitrogen alcohol blast burner tube sealing, 110 ℃ of insulation 24 h, 0.45 μ m membrane filtration, get 200 μ L evaporate to dryness again, with the hydrochloric acid soln of 0.01 mol/L, be settled to 200 μ L, get 50 μ L sample detections.
I wine body mouthfeel and clarity are measured
Wine body mouthfeel is by commenting wine Shi Jinhang to evaluate.Clarity be take distilled water as contrast, at 620 nm places, measures absorbancy.
Concrete 10 examples implementing following (each embodiment obtains after optimal conditions, if not specified, in next embodiment more than the optimal conditions of an embodiment be operational condition):
Embodiment 1 impact of rice baked coke amount on white wine mouthfeel
Use above-mentioned materials and plant and instrument, according to above-mentioned concrete operation method select baked coke rice with baked coke rice different mass not than producing white wine, evaluation wine body mouthfeel, result is as shown in table 1.
The impact of table 1 rice baked coke amount on white wine mouthfeel
| Baked coke and baked coke rice quality ratio not | 1:1 | 1:2 | 1:3 | 1:4 | 1:5 |
| Wine body mouthfeel | The smell of burning is dense | The smell of burning is dense | The smell of burning is light | Delicate fragrance alcohol and | British plain spirits |
Consolidated statement 1 result, for give white wine delicate fragrance alcohol and mouthfeel, baked coke rice with baked coke rice quality not than being 1:4.
Embodiment 2 impacts of rice kilning temperature on white wine mouthfeel, color and luster
Concrete operation method is the same, and difference is that the Temperature Setting of rice baked coke is 45 ℃, 60 ℃, 75 ℃, 90 ℃, evaluation wine body mouthfeel, and result is as shown in table 2.
The impact of table 2 rice kilning temperature on white wine mouthfeel, color and luster
| Kilning temperature | 45 ℃ | 60 ℃ | 75 ℃ | 90 ℃ |
| White wine mouthfeel, color and luster | British plain spirits | British plain spirits | Thick flavor, without color and luster | Thick flavor, black pool |
The rice of baked coke requires to have certain fragrance, there is no again color and luster, so best 75 ℃ of baked coke effects.
The impact of embodiment 3 fermentation times on fermentation liquid alcoholic strength
Concrete operations are the same, except the time of fermenting is set as 5 d, 6 d, 7 d, 8 d, measure the alcoholic strength of fermentation liquid, and result is as shown in table 3.
The impact of table 3 fermentation time on the alcoholic strength of fermentation liquid
| Fermentation time (d) | 5 | 6 | 7 | 8 |
| Mash alcoholic strength (v/v) | 6 | 6.5 | 7.2 | 7.18 |
From economic angle and production efficiency angle, consider, best fermentation time is defined as 7 d.
The impact of embodiment 4 amount of water on fermentation liquid alcoholic strength
Concrete operations are the same, except value 1:5,1:6, the 1:7 that the rice of boiling and the mass ratio of amount of water of fermentation are changed into setting, measure the alcoholic strength of fermentation liquid, and result is as shown in table 4.
The impact of table 4 amount of water on the alcoholic strength of fermentation liquid
| Rice with add water yield ratio (w/w) | 1:5 | 1:6 | 1:7 |
| Mash alcoholic strength (v/v) | 7.3 | 7.2 | 6.0 |
Although 1:5(v/w) alcoholic strength is higher, total ethanol production is low during relatively with 1:6, so rice and the water yield ratio that adds are 1:6.
The impact of embodiment 5 centrifugation times on white wine wine body clarity
Concrete operations are the same, except centrifugation time is 10 min, 20 min, 30 min, 35min, measure the clarity of white wine wine body, and result is as shown in table 5.
The impact of table 5 centrifugation time on white wine wine body clarity
| Centrifugation time (min) | 10 | 20 | 30 | 35 |
| Light absorption value (OD 620） | 0.8 | 0.1 | 0.05 | 0.05 |
From measurement result, best centrifugation time is 30 min.
The impact of embodiment 6 centrifugal rotational speeds on white wine wine body clarity
Concrete operations are the same, except centrifugal rotational speed is set as 6000 r/m, 7000 r/m, 8000 r/m, 9000 r/m, measure the clarity of white wine wine body, and result is as shown in table 6.
The impact of table 6 centrifugal rotational speed on white wine wine body clarity
| Centrifugal rotational speed (r/m) | 6000 | 7000 | 8000 | 9000 |
| Light absorption value (OD 620） | 1.2 | 1.1 | 0.05 | 0.05 |
From interpretation of result, centrifugal rotational speed is set as 8000 r/m.
The impact of the reverse osmosis concentrated compression pressure dialogue of embodiment 7 wine alcoholic strength
Concrete operations are the same, except reverse osmosis pressure is set as 8 MPa, 9 MPa, 10 MPa, 11 MPa, measure the alcoholic strength of white wine, and result is as shown in table 7.
The impact of table 7 reverse osmosis pressure on white wine alcoholic strength
| Reverse osmosis pressure (MPa) | 8 | 9 | 10 | 11 |
| White wine alcoholic strength (v/v) | 21 | 33 | 41 | 41 |
From economic angle, consider, reverse osmosis pressure is 10 MPa.
The embodiment impact of 8 reverse osmosis concentration time on white wine alcoholic strength
Concrete operations are the same, except the reverse osmosis time is set as 0.5,1.0,1.5,2.5,2.8 h, measure the alcoholic strength of white wine, and result is as shown in table 8.
The impact of table 8 reverse osmosis time on white wine alcoholic strength
| The reverse osmosis time (h) | 0.5 | 1.0 | 1.5 | 2.5 | 2.8 |
| White wine alcoholic strength (v/v) | 11 | 29 | 35 | 41 | 41 |
From result, consider, the reverse osmosis time is 2.0 h.
The impact of aminoacids content in the reverse osmosis concentrated compression pressure dialogue of embodiment 9 wine
Concrete operations are the same, except reverse osmosis pressure is set 8 MPa, 9 MPa, 10 MPa, measure amino acid whose content in white wine, and result is as shown in table 9.
The impact of table 9 reverse osmosis pressure on aminoacids content in white wine
| Reverse osmosis pressure (MPa) | 8 | 9 | 10 |
| Aminoacids content (g/L) | 0.10 | 0.13 | 0.20 |
From interpretation of result, guaranteeing that under the prerequisite of the filtration efficiency that alcoholic strength is higher and higher, reverse osmosis pressure is 10 MPa.
The embodiment impact of 10 reverse osmosis concentration time on aminoacids content in white wine
Concrete operations are the same, and reverse osmosis pressure is set as 10 MPa, and the reverse osmosis time is set as 0.5,1.0,1.5,2.0,2.5 h, measure amino acid whose content in white wine, and result is as shown in table 10.
The impact of table 10 reverse osmosis time on aminoacids content in white wine
| The reverse osmosis time (h) | 0.5 | 1.0 | 1.5 | 2.0 | 2.5 |
| Aminoacids content (g/L) | 0.08 | 0.12 | 0.15 | 0.16 | 0.20 |
From interpretation of result, guaranteeing that under the prerequisite of the filtration efficiency that alcoholic strength is higher and higher, the reverse osmosis concentration time be take 2.5 h as Best Times.
Above-described embodiment is preferably embodiment of the present invention; but embodiments of the present invention are not restricted to the described embodiments; other any do not deviate from change, the modification done under spirit of the present invention and principle, substitutes, combination, simplify; all should be equivalent substitute mode, within being included in protection scope of the present invention.
Claims (7)
1. take rice as raw material is rich in the preparation method of amino acid whose white wine, it is characterized in that comprising following steps:
(1) by boiling together with the rice of the rice of baked coke and not baked coke;
(2) in the rice of boiling, add water, amylase and fermentation seed liquid to ferment;
(3) by centrifugal after fermentation liquid filtration, collect supernatant liquor;
(4) supernatant liquor obtains being rich in amino acid whose white wine by reverse osmosis concentration.
2. preparation method according to claim 1, is characterized in that: the rice of the baked coke described in step (1) is for to obtain rice in 75 ℃ of baked coke 4 h; The rice of described baked coke and the not mass ratio of the rice of baked coke are 1:4; The condition of described boiling is boiling 30 min that seethe with excitement under normal pressure.
3. preparation method according to claim 1, is characterized in that: the weight in wet base of the rice of the boiling described in step (2) is 1:6 with the mass ratio of the water adding; Described diastatic amount is 2000 U/kg
wet rice; The inoculum size of described fermentation seed liquid is 10%; The condition of described fermentation is: leavening temperature is 25 ℃, and 7 d ferment.
4. preparation method according to claim 1, is characterized in that: the centrifugal condition described in step (3) is centrifugal 30 min of 8000 r/m.
5. preparation method according to claim 1, is characterized in that: the condition of the reverse osmosis concentration described in step (4) is: reverse osmosis pressure 10 MPa, reverse osmosis times 2.5 h.
6. preparation method according to claim 1, is characterized in that comprising following steps:
(1) by rice in 75 ℃ of baked coke 4 h; By the rice of the rice of baked coke and not baked coke in mass ratio 1:4 mix, boiling 30 min seethe with excitement under normal pressure;
(2) rice of boiling by after weight in wet base mixes with water 1:6, by amylase 2 000 U/kg
wet riceamount add amylase, by 10% inoculum size, add fermentation seed liquid, 25 ℃ fermentation 7 d;
(3) fermentation liquid filters with plate filter, and filtrate, with centrifugal 30 min of whizzer 8000 r/m, is collected supernatant liquor;
(4) supernatant liquor obtains being rich in amino acid whose white wine with reverse osmosis membrane reverse osmosis concentration 2.5 h under 10 Mpa.
7. be rich in an amino acid whose white wine, it is characterized in that: by the preparation method described in claim 1-6 any one, prepare.
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| CN112899099A (en) * | 2021-03-08 | 2021-06-04 | 安徽瑞思威尔科技有限公司 | Preparation process of fermented tea wine |
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| JP2010119347A (en) * | 2008-11-20 | 2010-06-03 | Saburo Kimoto | Method for producing new japanese sake from ordinary japanese sake having high alcohol concentration and produced at room temperature using reverse osmosis membrane without varying intrinsic property of japanese sake |
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| CN112899099A (en) * | 2021-03-08 | 2021-06-04 | 安徽瑞思威尔科技有限公司 | Preparation process of fermented tea wine |
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